I’ve put together a set of recipes that I’ve never shared before, until now, that highlight some of the deliciousness I learned during my macrobiotic studies in Japan. Some of the dishes are pictured here. I explain what the symbolism is for certain ingredients as well as recipes. The dishes eaten during the first few days of the New Year are intended to bring more abundance, happiness, longevity, and health into your life.
All of these recipes are vegan and macrobiotic using the best quality organic and hand made ingredients. There is no sugar contained in the recipes, only natural macrobiotic quality sweeteners.
All of these recipes are vegan and macrobiotic using the best quality organic and hand made ingredients.
Boiled Vegetable Salad with Dressing
Chirashizushi (Beautiful Decorated Sushi Rice)
Datemaki (Tofu and Millet Rolls)
Kombumaki (Kombu Rolls)
Kuromame (Black Soy Beans)
Makizushi (Sushi Rolls)
Namasu salad (Raw Vegetables with Vinegar Dressing)
Nishime (Simmered Root Vegetables)
Oden (Daikon Stew)
Omelet (Tofu, Vegetables, and Hijiki)
Sekihan (Red Beans Rice)
Yakisoba (Stir-fried Vegetables and Soba Noodles)
Dessert: Cranberry Kanten
Dessert: Kurikinton (Chestnut and Sweet Potato Twists)
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