CORN SOUP

Ingredients

  • 1 leek including the roots

  • 3 ears of fresh corn, stripped from the cob

  • 1 carrot, cut julienne style

  • 1 parsnip cubed

  • Some wakame seaweed, cut in little pieces

  • 7 cups spring water

  • 1 Tbsp barley miso

  • 1 Tbsp white miso
Miso with Corn
 

Preparation

In a soup pot put the water, the roots of the leek minced and the white part diced, (reserve the green leafs for later), corn and carrots, bring to a boil, reduce flame and simmer for 10 minutes.

Add the wakame simmer 3 to 5 minutes, add  the diced green leaf of leek.

On the side mix the miso with some hot broth and dilute with the back of a small spoon.
Pour the miso into the soup, continue to simmer another minute and serve with some cut up scallions for garnish.

 

FRIED RICE

Ingredients

  • 1 small onion, finely diced

  • 4 cups of cooked brown rice

  • ¼ cup of small diced tofu

  • 1 fresh corn, stripped from the cob

  • 1 carrot julienne style

  • 1 small summer squash diced

  • A few diced mushrooms

  • ½ cup cut broccoli flowers

  • 1 Tbsp sunflower oil
 Fried Rice

Preparation

Heat a skillet pour oil and onions, sautèd stirring until is translucent, add corn, carrots, summer squash, mix with a wooden spoon, and cover with a lid for a minute
add tofu, mix and cover for 3 minutes, add mushrooms and broccoli, mix and cover for another 2/3 minutes. Add rice using your hands to break down the lumps add soy sauce, mix well, cover, and simmer for 10 minutes.

Serve.

PRESSED SALAD

Ingredients

  • ½ head of leafy green lettuce chopped

  • 1 cup white cabbage finely sliced

  • ½ cup red cabbage finely sliced

  • 1 carrot, use a potato peeler to make fine strips

  • 1 seedless cucumber slice finely

  • Sea salt

  • Rice vinegar
Pressed Salad 

Preparation

Put all the vegetables into a bowl, add few pinches of salt mix well
add a plate on the salad and a heavy plate over the dish (lay it so that the dish doesn’t touch the side of the bowl) and press the salad for 2 hours.

Remove plate, add a Tbsp of vinegar.

Now you have prepared a wonderful summer lunch.
Mix well and serve.

“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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