Recipes
Avocado Citrus Salad
The Salad:
- 2 grapefruit
- 3 oranges
- 2 avocados
- Lettuce
The Dressing:
- 1/2 cup lemon juice
- 1/2 cup salad oil
- 1 tsp salt
- 1/4 cup honey
- 1/4 cup raspberry (or any red) jelly or jam
Instructions:
Peel and section grapefruit and oranges. Peel and slice avocados lengthwise. Alternate grapefruit sections, orange sections and avocado slices on lettuce. Combine the dressing ingredients; blend well. Serve the dressing over the salad.
Yield: 6 servings
From The Honey Cookbook
Honey Rose Petal Wine
- 4 quarts fresh rose petals
- 4 gallons boiling water
- 6 lbs honey
- 4 lemons
- 1 quart eglantine (sweet brier rose) leaves- optional
- 1 ounce yeast (baker’s or wine)
Place the rose petals in a clean, warm ceramic crock. Pour the boiling water over these. Cover and let stand for five days, stirring every day. Strain; pour back into the crock.
Add the honey, sliced lemons, and eglantine leaves; stir well. Add the yeast, which has been softened in 1/2 cup lukewarm water. Cover and let stand for two weeks.
Strain again and pour into bottles. Leave the bottles uncapped for three days; then cap and cork. Do not drink for at least two months.
Source: Honey Cookbook
Yam Curry
- 1 generous handful of fresh Mushrooms (sliced)
- 1 small Carrot
- 1 medium Yam
- 1/2 golden Onion
- 1 cup Green Vegetables (zucchini, peas, green beans)
- handful of Bean Sprouts
- Tomato (sliced)
- 1/2 cup (or more) Sour Cream
- 1 to 1 1/2 cups Water
- 1 tsp Curry Powder
- Cumin, Coriander, and/or Turmeric (to taste)
- Salt and Pepper (to taste)
- Flour Mixture
Fry the sliced mushrooms and the seasonings in oil until partly done. Add 1/2 cup of water and the Carrot, Yam, and Onion – all cut into long thin slices. Cook for a few minutes. Add the Green Vegetables and cook for about 5 minutes. Toss in the Bean Sprouts, and enough water to make gravy (about 1/2 to 2/3 cup). Dribble in the Flour Mixture, then add sliced tomato. Simmer one minute and remove from heat. Add the sour cream.
Flour Mixture:
In order to make a smooth gravy, mix 1 or 2 tablespoons of flour with enough water to make a smooth pasty liquid. Add a few drops at a time to the liquid in the pan in which you wish to make gravy. Stir constantly. Heat should be on low. Add salt and pepper. The smoother the flour used, the smoother the gravy.
From: Vegetarian Cookbook
Mushroom Stroganoff
- 1/2 lb sliced Mushrooms
- 1 Medium Onion (chopped)
Fry in butter or oil with:
- 1/4 cup Sherry
- 1 tbsp Paprika
- Pepper (to taste)
When the onions are tender, add 2/3 cup water and make gravy by dribbling in the Flour Mixture. Stir in:
- 1/2 cup (or more) Sour Cream
Serve over noodles.
Flour Mixture:
In order to make a smooth gravy, mix 1 or 2 tablespoons of flour with enough water to make a smooth pasty liquid. Add a few drops at a time to the liquid in the pan in which you wish to make gravy. Stir constantly. Heat should be on low. Add salt and pepper. The smoother the flour used, the smoother the gravy.
From: Vegetarian Cookbook
Simple Boiled Noodles
Pasta is made from grain and can be used as a base for a meal. When using noodles with reduced or no wheat, use the shock method. Buckwheat (soba), corn, and rice noodles are delicate. Shocking allows the noodles to cook thoroughly and gently. The cold water temporarily halts the cooking of the outside of the noodles so the inside of the noodles can catch up.
- 4 quarts of water for up to 16 ounces of noodles
- ¼ tsp sea salt for 4 quarts of water, for unsalted noodles
Procedure – Bring water to a boil. Add sea salt if needed. Add noodles and stir to separate them. Bring to a rolling boil. Add ½ cup cold water and stir noodles. Bring to a rolling boil a second time. Immediately, add ½ cup cold water and stir noodles. Bring to a rolling boil a third time. Add ½ cup cold water and stir noodles. Bring to a rolling boil again. Noodles are done when they are the same color inside and out. Drain. Rinse in cold water. Drain. Rinse and drain again, if needed, until noodles are cooled.
Yield: 5 to 6 cups per 8 ounces of noodles
Source: Ohsawa Macrobiotics
Simple Roasted Nuts and Seeds
- almonds, 12 minutes
- pumpkin seeds, 7 minutes
- sunflower seeds 10 minutes
Procedure – Roast nuts or seeds in the oven when roasting a large quantity. Place one layer of any kind of nut or seed on a baking sheet. Place in a pre-heated, 350-degree oven. Roast for the times indicated, until fragrant, beginning to pop, and browning. Stir occasionally.
If desired, add soy sauce after roasting. Place hot roasted nuts or seeds in a bowl. Add 3 or 4 drops soy sauce per ¼ cup nuts or seeds.
Source: Ohsawa Macrobiotics
Simple Cooked Millet
While it’s often called a grain because of it’s grain-like consistency, millet is actually a seed. Millet has a thin kernel wall that can be cooked without soaking. For best results, add to boiling water to cook thoroughly.
- 1 cup millet
- 3 cups water
- ⅛ tsp sea salt
Procedure – Wash and drain millet. Bring water to a boil. Add sea salt, then millet. Cover. Return to a boil. Simmer over low heat for 25 to 30 minutes, using a heat diffuser if needed.
Yield: 4 cups
Source: Ohsawa Macrobiotics
Simple Cooked Buckwheat
Buckwheat is a hearty delicious grain and simple to prepare. It requires no washing or soaking. Roasting improves its flavor. Kasha sold in natural food stores is buckwheat that has already been roasted; it can be cooked by adding to boiling water.
- 2 cups buckwheat
- 4 cups water
- ⅛ tsp sea salt
Dry roast buckwheat for 3 to 4 minutes until fragrant, add to boiling water, and simmer 25 minutes.
Yield: 7 cups
Source: Ohsawa Macrobiotics
Pressure Cooked Brown Rice
Soaking is recommended before cooking brown rice. If there is no time to soak, roast first. Roasting inactivates the enzyme inhibitors, boosts flavor, and produces a light and fluffy dish. These instructions are for a 2-quart pressure cooker. If using a 4-6 quart cooker, double the amounts.
- 2 cups short or long grain brown rice
- 2.5 to 3 cups water
- ⅛ tsp sea salt
Procedure – Wash and drain grain. Soak for the desired time in the full quantity of water. Add sea salt after soaking. Lock cover on pot. Set pressure according to pressure cooker instructions. Place cooker over medium-high heat. Bring to full pressure. Slip a heat diffuser under the cooker and turn heat to low. Cook at full pressure for the time indicated.
Yield: 6 cups for short rice; 6½ cups for long rice
Source: Ohsawa Macrobiotics
Boiled Brown Rice
Brown rice (short or long grain) is a staple for many people who eat natural foods. Simple to prepare and complementary to most beans and vegetables, brown rice provides a foundation for building meals. Soaking is recommended before cooking brown rice. If there is no time to soak, roast first. Roasting inactivates the enzyme inhibitors, boosts flavor, and produces a light and fluffy dish.
Ingredients:
- 2 cups brown rice
- 4 cups water
- ⅛ tsp sea salt
Procedure – Wash and drain brown rice. Soak 4 to 8 hours. Add sea salt after soaking. Cover. Bring to a boil. Simmer over low heat for 1 hour, using a heat diffuser if needed.
Yield: 6 cups for short rice, 6½ cups for long rice
Source: Ohsawa Macrobiotics
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