I am currently eating a most succulent dish: Soft Millet with Squash and Cabbage. This is made with 1 cup of millet to 4 cups water. Cut 1 cup of squash (your choice) into 1 inch cubes, and 1 cup green cabbage into 1 inch cubes. Wash and toast millet until fragrant and nutty in a dry skillet. Add millet to pot (boil or pressure cook) with 4 c. water. Overlay millet with squash cubes and cabbage cubes, add pinch sea salt. Bring to boil, then lower heat to simmer. Cover, and cook until millet is done. 20-30 minutes. Garnish with freshly made Gomashio and scallion slices. This is a wonderfully succulent dish, fresh tasting, healing, and good for you! Purely Macro.
I'm into making Gomashio fresher than ever -- organic sesame seeds freshly ground with sea salt added in ratios correct for your condition. 1:18 - 1:22, etc. One portion salt to 18 portions ground sesame seeds. So delicious.
I received a beautiful high black marble, bowl and pestle, for my recent birthday and it is a pleasure to make fresh Gomashio for my current meal. The longer I am macrobiotic, I naturally go to fresher and fresher food preparation, this is a wonderful way to eat, with high Chi flow.
At this late summer time of year, I am adding a slice of lemon or lime to freshly brewed Bancha Twig Tea.
For commute or travel, I pour brewed hot twig tea in a thermos and carry it with me. For anyone who does not know the benefits of Bancha Twig Tea (Kukicha), it is a blood purifier and cleanser, has barely a trace of caffeine, deep pleasant nutty flavor, and a very relaxing, calming, balancing, effect.
Where's the hammock?
Nancy