Kakiage!

deep fried gobo/carrot and onion.
batter is just whole wheat flour and water, no eggs.
fantastic with dashi dipping sauce : )
for dashi sauce, heat up kombu and shitake, add mirin and soy sauce.
add grated daikon to help dissolve excess fat.

Kabocha coconut pudding

kabocha (1 cup)
non-dairy milk (2cups)
kanten flake or powder (1 ts)
vanilla essence (1/2 to 1 ts)
kuzu powder (1tbs, diluted in 2tbs water)
sea salt
maple syrup (2tbs)
brown rice syrup (2tbs)
water (2tbs)

steam kabocha until very soft, peel off the skin
*you can use the skin to make kimpira, etc
in a bowl, blend kabocha, milk, kanten, cinnamon, vanilla, sea salt
put the mixture in a pot, boil, then add diluted kuzu, and stir until creamy
cool off a bit, then blend again
divide it in small cups, and put them in fridge
*you can use it for kabocha pumpkin pie

Rice stuffing for thanks giving

with baked pumpkin.
good gluten free alternative for thanks giving regular dish : )

Gobo, kampyo, and shirataki dish

steamed veggies with pumpkin seed- ume dressing

Special feast

Macrobiotics can be really fun and delicious!
here I made millet burger, carrot/nut dish, Indian chick pea/veggie dish, daikon top with dried daikon, udon noodle in miso soup.
what a feast!

a typical dinner

typical macrobiotic dinner.
whole grains, variety of vegetables(usually about 10 kinds), bean dish, miso soup, pickles, sea vegetables.

Macrobiotic is about eating in "balance".
Eat variety of food to satisfy your nutritional need and your soul : )

monday detox lunch

another monday detox lunch, after weekends.
natto (fermented soy beans), along with miso soup reset the intestinal flora disturbed by sugar, alcohol, and excess fat : )
thank you!

Daikon tops

when you buy daikon radish, don't discard the tops!
they are exceptionally nutrients, and very healing.
water saute with roasted nori and splash of soy sauce.
great condiment to eat whole grain with : )

Baked acorn squash and risotto

Kabocha and brown rice croquette

no deep fry, eaten with apple-miso sauce : )

　arame seaweed with carrot.
with lightly pressed celery adds crunchiness and freshness to the dish.
and the beautiful color!

Chick pea dish

typical tuesday dinner.
chick pea with vegetable dish.
brown rice/millet w/ nori, miso soup, blanched kale with tahini-soy sauce, and daikon pickle.

tapas 3

baked veggies and lentil salad.
i really loved this unusual combination!

tapas 2

kale and garlic fried rice.
kale from friend's organic garden. just picked up, sue fresh : )

Tapas 1

sauted apple and brussels sprouts with sage.
both from union sq farmer's market!

Udon noodle in miso vegetable soup

Udon noodle is very high in protein, "muscle building" noodle, often eaten by sumo wrestlers in Japan.
Cooked in miso soup with variety of vegetable (gobo, lotus root, kabocha, scallions) and wakame seaweed, this is a great & delicious 'one pot" dish : )

Brown rice with black soy bean

Cooked together, good source of protein!

Teriyaki Fu rice bowl

Quick lunch.
Fried Fu and onion in teriyaki sauce, on top of brown rice (leftover), with nori.

brown rice mochi waffle

with lemon-walnuts-brown rice syrup sauce

Vegan, oil-free tartar sauce

with fried tempeh.
healthier "hors d'oeuvre" : )

chick pea dish

MIllet and brown rice

millet has such natural sweet taste, and very warming and comforting.
especially, according to Eastern philosophy, it's nourishing for the digestive systems (stomach, pancreas, spleen, intestines).

i usually cook millet with some brown rice, sweet brown rice, and winter squash.
and eat with roasted nori.

Daikon radish green

i do the same with daikon radish green (and carrot green, too. yes, carrot green).
so this is a sort of condiment that i usually make with daikon radish green.

wash, chop and water saute with nori seaweed, and soy sauce.
goes well with grains, or just itself : )

Fried brown rice with radish green

when i buy radish, i immediately wash the green part, and quickly boil (just 1 min or so), then store in the fridge for later use.

anyhow, yesterday lunch, i made a simple fried rice using leftover brown rice and this boiled radish green, with sesame oil and soy sauce.
the pressed salad (radish and celery) is also from previous evening.

Breakfast on tuesday

leftover from the previous night. quick, yet balanced and satisfying breakfast that gives me all the energy---w/o coffee!

Dinner on monday

Baked veggies

also the food that i made for the party.
baked veggies, all produce are from local farms : )

Party food

had wine party with friends.
this is a couscous salad.

Saturday lunch

after i came back from union square market.

Breakfast Oct 5

all leftover from last night.
prep time, less than 10min (basically just heating up), and complete meal that gives me energy throughout the day!

Dinner Oct 4

First, I used leftover kimpira from previous night, mixed with pressed celery and made "kimpira salad".
And i cooked brown rice with millet and butter nut squash (very sweet and comforting!), with vegetable/chick pea miso soup.
completed with steamed kale with tahini-soy dressing, sauted veggie/tempeh, and pickled daikon (takuwan).

after a long and chilly day, it gives me warmth, strength and confort : )

Fall dishes

new season, fall produces from union square market : )
more "warming" dishes are suitable in the season.

aduki bean and kabocha stew
kimpira gobo, lotus root, carrot and hijiki
water sauted kale and napa cabbage

with brown rice and miso soup, it's a complete fall dinner :)

Yosemite

the sky was so blue....

mirror lake, early in the morning.
so quiet, felt like i did "noise detox".

wherever you see, just breathtaking view.
the sunset reflect against the valley....

Yosemite 3

so this is Nevada fall.
after Vernal, another long and serious steep hike, finally this gorgeous fall.
on top, there is a little lake which turns into the fall.