Creating Internal Balance with Macrobiotic Principles

Patrick and Jeanne Grosset from 7th Element Macrobiotic Lifestyle Services are amazing chefs who use the principles of macrobiotics, along with whole foods, to create an energetic balance within the body to produce an alkaline state. Today on #LunchBreakLIVE, they will show us how to make “Homemade Miso Soup” and “Give Me More Green Rolls.” Find them at: LivingMacrobiotic.com and on IG: @macrojeanne #JaneUnChained

RECIPES: Miso Soup – single portion

INGREDIENTS

• 1 tsp miso
• 1 inch Wakame seaweed (we used Eden)
• 2 T or more vegetables such as daikon radish, cut into small pieces
• 1 tsp scallions, sliced thinly
• 1 tsp parsley, chopped

DIRECTIONS

1. Cut Wakame seaweed into small pieces and place in small pot with 1 cup water
2. Bring to a boil over high flame
3. Add vegetables to boiling broth, reduce heat to medium high and simmer 3-5 min
4. In a separate dish, dilute miso with a small amount of broth
5. Lower flame to low and add miso, DO NOT BOIL ONCE MISO IS ADDED!
6. Cook 2-5 minutes, when the miso is “blooming” in the pot, it is done
7. Garnish with scallions and parsley

Give Me More Green Rolls

INGREDIENTS

• 4 large collard leaves, stems removed
• 1 cup of red cabbage, finely shredded
• 1 T umeboshi vinegar
• 2 tsp organic toasted sesame oil

DIRECTIONS

See Also

Tastes of Bri: The Midwest’s Vegan Gem

1. Steam cabbage for two minutes, place in a strainer and press out excess water
2. Place in a bowl, add vinegar, toss thoroughly
3. Add sesame oil, toss, then set aside
4. Steam collard leaves until they turn bright green, then set aside to cool
5. Place a sushi mat horizontally in front of you
6. Layout collard leaves to thoroughly cover sushi mat
7. spread out cabbage on collard leaves running horizontally and centered
8. Roll horizontally away from you, apply gentle pressure and squeeze to firm up the roll
9. Remove mat, cut to serve

Some of the ingredients including Wholesome Essence Short Grain Brown Rice (from California),  Eden Ume Plum Vinegar, Spectrum Organic Toasted Sesame Oil

Chefs Patrick & Jeanne’s Give Me More Green Rolls and Homemade Miso Soup with Fresh Scallions