Recipe (Day 5)

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Long Grain Brown Rice

(Serves 2)

1 C Long Grain Brown Rice
2 C Filtered Water
1 pinch Sea Salt

  1. Rinse rice a few times in a stainless steel pot (with tight fitting lid) and until the water is clear. Use strainer to drain rice from any excess water.
  2. Add filtered water to rice.
  3. Add sea salt.
  4. Bring to gentle boil uncovered (the water bubbles should be forming but not fully boiling).
  5. Cover with tight fitting lid and simmer on low heat for 35 minutes.
  6. Turn off flame and let sit for 5 minutes.
  7. Uncover and gently mix the rice with wooden spatula.
  8. Serve with Gomashio (sesame seeds and sea salt condiment).

Kidney Beans

(Serves 2)

1C Kidney Beans (soaked)
1″ Kombu (soaked)
2C Filtered Water
1C Vegetables: carrots, onion, and corn.
1 tsp. Light Sesame Oil
½ tsp. Sea Salt
1 tsp. Italian Seasoning

  1. Wash and soak kidney beans with kombu overnight. Discard soaking water in the morning.
  2. Add fresh water and bring to a gentle boil uncovered (the water bubbles should be forming but not fully boiling).
  3. Cover with tight fitting lid and simmer on low heat for approximately 1 hour.
  4. Sauté vegetables in sesame oil for 8-10 minutes. Season with sea salt and Italian Seasoning.
  5. Add sautéed veggies to the cooked beans and mix well.
  6. Season with additional ½ tsp. sea salt and simmer for another 2-3 minutes.

Mixed Green Salad with Carrots and Daikon

(Serves 2)

3 C Mixed Greens (wash well and strain)
1 C Romaine Lettuce (wash well, cut in smaller pieces)
3 Persian Cucumbers (smaller, sliced thicker for crunchiness)
1 Roma Tomato (sliced in ½ moons)
½ Red Onion (thinly sliced in ½ moons)
½ C Carrots (grated)
½ C Daikon (grated)
½ tsp. Sea Salt
1 Tbs. Olive Oil
1 Tbs. Balsamic Vinegar
1 tsp. Umeboshi Vinegar

  1. Put mixed greens in a large mixing bowl.
  2. Add chopped romaine lettuce.
  3. Add sliced cucumbers.
  4. Add sliced red onion.
  5. Add sliced Roma tomato
  6. Grate daikon and carrots and add to the mixing bowl.
  7. Add sea salt, balsamic vinegar, olive oil and umeboshi vinegar.
  8. Mix well and serve.
  9. Best when all eaten the same day.

Baby Kale with Garlic

(Serves 2)

2C Baby Kale
1 clove Garlic (finely chopped)
½ Tbs. Sesame Oil
½ tsp. Sea Salt
5-10 drops Ginger Juice (freshly grated then squeezed)
5 drops Fresh Squeezed Lemon (optional)

  1. Cut baby kale stems from leaves (optional) and blanche in hot water for 15 seconds. Strain well.
  2. Heat sesame oil in a wok and sauté garlic for approximately 1 minute.
  3. Add blanched baby kale and sauté for another minute.
  4. Season with sea salt, ginger juice and lemon juice (optional). 

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