Ingredients

  • 1 package of dried hijiki, soaked in water 10 to 15 minutes

  • ½ block of tofu

  • a teaspoon of tahini (sesame seed butter)

  • 1 cup of sprouted mung beans

  • 3 tsp of barley miso, dark

  • 1 grated carrot
Hijiki with Tofu and Carrots
 

Preparation

In a pan put the hijiki and the soaking water, bring it to a boil, reduce the heat to low and cover with lid. Cook until the water is almost all evaporated.

Apart prepare the sauce: Put tahini, kelp and the miso in a half cup of warm water, mix thoroughly, and let rest for 10 minutes or more.

Crumble the tofu to pieces with your hands. Add the almost dry hijiki, cover and cook for three to five minutes on low flame. Then add the grated carrot and the sprouts, mix well and cook for two minutes. Add the sauce and continue stirring over the flame for another minute.

Seaweed is very nutritious, because they have a lot of minerals, more than the land vegetables. They also help the body get rid of toxins.

“The macrobiotic way of life recommended by the ancient wise people and practiced widely for physical, mental and spiritual development consists of the following arts; the way of eating, the way of breathing, and the way of daily life. Because a human being is part of his environment, and has evolved through biological development covering more than three billion years on this planet, his physical, mental and spiritual conditions are based upon what he consumes from his natural environment and his food. The way of eating is the most essential factor for his development.”

Michio Kushi, THE BOOK OF DO-IN (ISBN 0-87040-382-6)

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