Mayumi's Kitchen - Madonna Macrobiotic

The moment I heard that Madonna's long time Macrobiotic chef, Mayumi Nishimura was coming out with a cook book, "Mayumi's Kitchen," I contacted the publisher to receive an advance copy.

Kodansha International kindly sent me one and I immediately dove in.

The book is an interesting, quick read documenting Mayumi's path to becoming a macrobiotic chef to the stars and contains a wealth of macro recipes to follow, meal by meal, on her eating program.

The photographs are stunning and reel you right in to the allure of macrobiotic eating.

Initially, I had the intention of following the eating plan, but quite honestly, I found diving into the macrobiotic lifestyle a bit overwhelming.

Instead, I have been integrating pieces of the diet and individual recipes into my current diet.

Some great ways to start incorporating macrobiotics into your life are to eat small portions of brown rice, introduce a variety of sea vegetables into your life and limit sweets.

I especially enjoy Mayumi's Miso Soup with Daikon and Onion recipe.

Learn more and purchase "Mayumi's Kitchen" here:
http://www.amazon.com/Mayumis-Kitchen-Macrobiotic-Cooking-Body/dp/4770031106/ref=sr_1_1?ie=UTF8&s=books&qid=1276442748&sr=1-1

(image from: amazon.com)

Brown Rice

Ah, the noble grain of brown rice.
Whether long, or short grain or right in between at a lovely medium, this whole grain is the centerpiece to George Oshawa's Macrobiotic Diet.
As I delve into this beautiful way of eating, brown rice has emerged as a dietary superstar for me.

Once a carb - phobe, I no longer eschew the goodness of whole grains.

I have started to incorporate brown rice or another whole grain into my diet at least once a day. I am particularly enchanted with brown rice for breakfast.

Either fixed plain and served with miso soup or sweetened with a bit of stevia, raisins, goji berries, pumpkin seeds and walnuts, I am feeling lighter, more energized and clear headed starting the day with this fuel.

I never understood how folks could prefer white rice, stripped of all the flavor, goodness, fiber, vitamins and protein of it's original brown form. Brown rice has a hearty, filling, nutty flavor that goes well with any vegetable, fat, protein or even fruit!

Nutritionally, you can't beat this grain's profile. Loaded with vitamins, minerals, protein and fiber, brown rice has even recently been linked to heart health.
Check out this article for more on what is in brown rice that may prevent cardiovascular disease: http://health.msn.com/nutrition/articlepage.aspx?cp-documentid=100257520

Steam it, boil it, pressure cook it - JUST EAT IT!!

(image from: istockphoto.com)

Eden Foods Genmai Miso

I've recently been delving into the Yin/Yang world of Macrobiotics.

A staple of the diet are soups; most commonly homemade miso soups.

Miso is a paste made from fermented soybeans and rice, or soybeans and barley, or just soybeans.

Miso was a superfood before the term was even coined. Filled with enzymes and microorganisms that act as "probiotics" to the gut, miso is considered a "live" food. Flourinating your gut with good bacteria like that found in miso, aids digestion and helps encourage an overall more healthy internal environment in your body.

I reached out to Eden Foods (http://edenfoods.com), the premier provider of not only the most high quality organic foods, but a supplier of many food items for the macrobiotic lifestyle. You must browse their website for healthy, cullinary inspiration!

Eden Foods graciously sent me their Genmai Miso to try.

Genmai Miso is made from soybeans and brown rice, aged in cedar kegs for eighteen months. The result is a coppery, deep brown, flavorful paste perfect for salad dressings and miso soup.

I dove right in, making a batch of carrot, ginger, miso salad dressing. Please see the recipe below ... it is divine!

Then, I made my first pot of miso soup. I used the recipe at Edenfoods.com and tweaked it a bit. http://www.edenfoods.com/recipes/view.php?recipes_id=247
(Be sure to delve into the extensive recipe section on their site - there is an entire section devoted to macrobiotics!)


The soup was so easy to make, turned out superbly delicious and was one of my most rewarding cooking experiences ever. There is something really special about using fresh ingredients, lovingly washing and cutting veggies, smelling the miso meld into the simmering soup and serving such a lovely dish. There is a simplicity and sophistocation to colorful veggies floating in a cloudy, bronzy miso broth. I snapped a picture that doesn't quite capture my soup's beauty, but you get the drift!

Try incorporating miso into your current diet and reap the tasty and biological benefits!

Be sure to shop Edenfoods.com for an amazing array of organic, ethnic and specialty foods.


Miso Carrot Ginger Salad Dressing:
1- large organic carrot
1/2 cup filtered water
juice of 1/2 fresh lime
1 tbsp Eden Toasted Sesame Oil (http://www.edenfoods.com/store/product_info.php?products_id=109420)
1 tbsp Flax Oil
2 tbsp Eden Genamai Miso (http://www.edenfoods.com/store/product_info.php?products_id=107780
1 - 2 inch chunk of fresh organic ginger with or without peel
1 tbsp Braggs Liquid Aminos

Cut carrot into blendable chunks.
Place all ingredients in Vitamix or powerful blender and blend.

Refrigerate unused dressing for up to one week.