Simple Summer Meal / Macrobiotic Recipes

Measure 3 cups of organic short grain brown rice, 1 1/2 cups of organic medium brown rice, and 1/2 cup of organic rye into a pressure cooker (non-aluminum)
Rinse and stir with your hands
Add new water until it comes up to the first crease of your index finger as its tip sits on top of the grains
Add 1/8 tsp of measured sea salt per cup of uncooked grain, in this case, 5/8 tsp
Cover and bring up to pressure under medium heat
At pressure put a flame deflector under pressure cooker and turn down heat until there is a soft, consistent hissing sound. Too fast hissing means too much pressure
From this point you time the cooking for 40 minutes (in the winter, 45)
At the end of the cooking time, turn off heat and let the pressure come down naturally
Open cooker and mix grains (blending the yin and yang parts)
Let cool
Grains will keep at least 3 days outside of the refrigerator in a mild climate. They can be refrigerated otherwise

Roast 1/2 cup of organic pumpkin seeds and lightly coat them with shoyu (don�t use the already roasted tamari ones; they�re way too salty)
Take 2 cups of 4 grain rolled cereal (oats, rye, wheat, barley), 1/8 tsp of sea salt, 1/4 cup of organic raw tahini, 1/4 cup organic barley malt, 5/8 cup of organic rice syrup, 1 tbs pure vanilla extract, and 3 tbsp of spring water and mix well
Mix in the roasted pumpkin seeds. Let mixture sit while the next two steps are done
Pre-heat oven to 350 degrees
Oil baking pan or cookie sheet with a thin coat of organic corn oil
Use an ice cream scoop, periodically dipping it in water, to drop the mixture, 3/4 scoop at a time on the cookie sheet/pan
Lightly flatten out and shape into a 2 1/2 inch round cookie with an inch of space between other cookies
Bake for 20 minutes or until edges begin to turn color
Put on cooling rack until cool
(note) cookies will stiffen up as they cool
Makes @ 15 cookies

Add to leftover greens water and/or soup stock from veggie cuttings 3" sea weed per person, an organic thin sliced onion, and 2 organic shucked corn cobs
Bring to a boil under medium heat and then simmer for 10 minutes
Put 1 tsp of 3 year old barley miso in each soup bowl, add the soup mixture, and stir to dissolve the miso
You can also use veggies leftover from the day before

Slice four fresh organic yellow beets length-wise down the center (includes both the yin and yang of the root)
Turn beet halves so flat side is down on cutting board and thin slice length-wise
Slice three fresh organic carrots length-wise almost to the end and thin slice across the carrot
Break up a medium sized head of fresh organic cauliflower by hand into medium pieces
Bring @ 3/4 inch of water in a medium saucepan to a boil under medium heat
Add beets and carrots, bring back to boil under medium heat for 7 minutes, adding more water to level of veggies at 5 minutes
When beets are half-cooked, add cauliflower and more water to level of carrots and beets if necessary; cook for 7 minutes under medium heat or until cauliflower is cooked with a crunchy texture, not soft
Do not use any salt or any other addition outside of the above
Adjustments may need to be made for location, stove, and cook
Serves 4

Bring @ 2 1/2 inches of spring water to a boil in a larger pot (no salt)
Use an organic green like collards, kale, bok choy, mustard greens, or dandelion greens, and on occasion, beet greens, chard, and spinach
Cut greens to desired size (larger in the summer). Use the whole bunch, including the stems
Add cut greens to the boiling water and make sure they are submerged as much as possible
Cook covered for 4 or 5 minutes or until they taste sweet
Pour water through strainer (save for soup)
Put greens in a bowl and cover until served

Gomashio: between 18 sesame seeds to 1 sea salt and 24 sesame seeds to 1 sea salt on a general basis considering yin and yang conditions
Sauerkraut (spring, summer and fall) or Daikon pickle. These also depend on condition