I have recently been exploring millet. Some say millet is an alkaline forming grain (and that this is a good thing). While the alkaline/acidic food balance theory may just be a theory, I’ve gotten interested in learning how to cook millet. What do I do with it?
I’ve made millet like rice: two parts water to one part millet. It was OK, kind of grainy, and when it was warm, and I stuck in a bit of cheese, I liked it better (but cheese is supposedly acidic, so that sort of defeats the alkalizing part). Recipes, anyone? Here are some I found online:
Upcoming on this blog (tomorrow): How to Pay a Shiva Call: A Guide for Non-Jews, non-observant Jews, Jews who need to brush up on the tradition of shiva, and people who find the idea of comforting a mourner a bit scary
Road to the Kinneret, Galil, Israel, June 2008
I was going through photos of family for our upcoming celebration of my son’s bar-mitzvah, and I found this one of the road on the way to the Kinneret in Northern Israel. So in honor of my cousin who lives near here and said he is sorry but “he won’t be in the neighborhood” for the bar-mitzvah, here’s the photo.
Reluctant Veggie educates about nightshades and remarks “it makes perfect sense that the food we put into our body has a direct impact on how our body performs. or, rather, how it doesn’t perform. and yet, most doctors have no clue. or would rather treat the symptom versus finding the root cause.”
Ilana-Davita had blogger’s block, but yet she managed to write an elucidating post about Bereshit.
Mimi posted a scrumptious photo of her Moroccan fish.
Cucumbers, radishes, parsley, lettuce waiting to be pressed
Why press a salad? According to macrobiotics, a pressed salad makes the vegetables easier to digest. It is a way of preparing the vegetables without any cooking.
At first I thought I would need to buy a salad presser to press a salad, but then after an email from Klara convincing me to try putting a heavy bowl on top of the salad I came up with this homemade version of pressing:
My method of pressing: plate, vegetables, bowl and heavy jug of water on top
How to Press a Salad
Gather up some vegetables. Here are a few suggestions:
kale, chopped or torn into pieces
cucumber, sliced (my understanding is peel if it is not organic, you can leave peel on if organic)
radishes, sliced (they will be less sharp after pressing)
lettuce, torn in pieces
sweet onion, chopped
parsley, basil or another fresh herb
Put your vegetables on a plate. Sprinkle with sea salt (or whatever salt you have). You can put on some apple cider or rice vinegar, too, according to some recipes (I just use salt). Put whatever heavy objects you need on top of the vegetables for an hour or two or three. The vegetables should soften and release some water, too. You can rinse off the salt and drain any excess water.
Lemon juice might be tasty as an addition, too. Enjoy.
The definition of a pressed salad, from Changing Seasons Macrobiotic Cookbook, by Aveline Kushi and Wendy Esko:
“Very thinly sliced or shredded fresh vegetables, combined with a pickling agent such as sea salt, umeboshi, grain vinegar, or shoyu, and placed in a special pickle press. In the pickling process, many of the enzymes and vitamins are retained while the vegetables become easier to digest.”
What is RT? (I’ll give you the answer now: it’s Re-Tweet! More on Twitter in future posts)
Upcoming in Highland Park: The Highland Park Public Library is once again having a book sale! (and my neighbors put a lot of energy into putting this together, so three cheers for them. You’ve seen their red bud, magnolia and dogwood trees on my blog). It’s the same weekend as the Annual Street Fair, which is on May 17. If you live in Central New Jersey, you can donate books from May 11 to 14.
Some of you get paid to speak; others hope to get paid one day. One thing that we all face as paid speakers is the issue of payment vs. exposure. That is, we will be invited to speak pro bono, or will be offered less than our usual rate, and we’ll have to decide if it’s worth it to take less money in order to get exposure or visibility…only a few of my pro bono speaking engagements have paid off in clients or future speaking engagements. Read the rest.
Radishes cooked with umeboshi paste
Klara gave me this simple recipe two months ago. Since then, I have made it at least 5 times. There are only two ingredients: red radishes and umeboshi paste. Since many of you are going to say, What’s umeboshi paste? Where can I get it? I did a little research. In Highland Park, Anna’s Health Food Store sells this delicious condiment. Others in the U.S. can buy it at your local health food store. Eden makes umeboshi paste with an O-K kosher supervision. Here are some store locations in France that may sell umeboshi paste. Klara tells me there is a health food store in Ma’aleh Adumim (Israel), and the owner delivers in Jerusalem once a week. Feel free to add other locations in the comments.
Why use umeboshi paste? Not only does it taste good, it is also healing. Here’s one site on umeboshi: “Modern day diets tend to create acid conditions within the blood which is more likely to cause illnesses. The strong alkalising effect of umeboshi can help to counteract modern day excesses, including alcohol. ” More here.
Ingredients
a bunch of radishes, nice red round ones
1-2 cups of water (depends on how many radishes)
3 Tbsp. umeboshi paste
Slice all the radishes. Bring water to boil with ume paste. Turn down flame, add radishes, simmer covered for 20 minutes or until radishes are tender.
Another version: After boiling the ume paste in water for ten minutes, pour over radishes and let sit for about an hour. (Note: this is the more “proper” version, which is the pickling method. My cooking version is OK, but not as healthful as leaving the radishes in the ume paste broth. I’ll try pickling method tomorrow).
All the radishes get nice and pink and have a lovely flavor, lose sharpness.
You may drain when pickles ready(optional). When they are room temperature, put them in the refrigerator.
Because I ask Klara so many questions about macrobiotics, she suggested I subscribe to the Macrobiotic Guide. Here’s how they answered a question of mine:
• • •
Q: Why is it so important to add sea vegetables to one’s diet? Leora
A: Sea vegetables are nutrient-rich, unlike any other food I have discovered. They provide essential vitamins and minerals I cannot find in other foods I choose to incorporate into my diet. I think of them as the nerve center for my body. Without them, I feel lacking. I can fill my belly with volumes of food but without incorporating sea vegetables into my diet, my hunger will continue unabated until I provide it with those essential nutrients found in sea vegetables. (That is the purpose of “hunger.” It is the natural impulse that drives us; when rightly understood, it guides us toward the right foods, in the right quantity, at the right time.)
Without sea vegetables, I grope for foods that fill but do not satisfy. Organic foods are wonderful and vitally important – for many reasons – but even organic foods might be grown in deficient soil, yielding deficient plants.
Denudation is the natural process where minerals are carried off by wind and water from land into the sea. As a result, over millions of years of this geological process, we find a rich depository of nutrients in our oceans. For this reason, sea vegetables have become nutrient-rich unlike all other foods.
This is how sea vegetables affect me personally. This is not to say people cannot live well without them. Historically, traditional diets around the globe have provided healthful foods without the incorporation of sea vegetables. But looking around me today, traditional diets have all but vanished, and soil quality has become impoverished through poor soil/farming practices, making sea vegetables all the more important. There are medicinal values to them as well. Jeffrey Reel
Ingredients:
1/2 cup minced onion
1/2 cup minced carrot
1/2 cup minced burdock
1/2 cup minced lotus root
2 tablespoons sesame oil
1 tablespoon barley miso diluted in a little water
1 teaspoon grated ginger
1/2 teaspoon orange rind
1 cup spring water
Preparation:
Heat the oil in a pan and sauté the vegetables in the following order, onion, carrot, lotus root and burdock.
Add enough water to cover the vegetables.
Cover with a lid and simmer on a low flame for at least 1 hour or until soft.
Add the diluted miso and cook for 3 minutes.
Add the ginger and orange rind and stir gently.
Remove from heat and serve over hot brown rice.
Comment from the recipe writer: You could use any of these veggies instead – parsnip, turnip, cabbage or squash – failing that use carrots and onions on their own. The relish changes every time we make it and even more so with different veggies – how splendid and wonderful a few simple adjustments can be!
• • •
Ever make a recipe where you are not sure how the finished result should taste? I made the tekka with sweet onion, parsnip, carrot, and a bit of nappa cabbage. After twenty minutes the vegetables were tender; I didn’t need to wait an hour. Also, “minced” is vague: I grated the parsnip and carrot (both were large) in my food processor. In any case, it was absolutely delicious. It tasted good without the brown rice, a bit like a cole slaw. I have a little left, which I will serve with Shabbat lunch. I wonder how it will taste cold? I’m sure I will enjoy it.
I might buy some burdock seeds, as I can get them for $2.95 for a little packet from Johhny’s Selected Seeds. After I buy a love trap for my neighborhood ground hog. Because I’m not planting dill again until he lives elsewhere.
Newbie asks: What to do about challah on a Friday night (or the lack thereof)?
Some responses:
As for challlah Friday night. I have two thoughts. First is the difference between the letter of the law vs. the spirit of the law. I think the blessing say thanks for the bread etc. So, I have no problem saying the blessing over a piece of whole grain, or sprouted bread. Extending even further, why not substitute one grain for another. Why just wheat, why not rice. I have said the “ chamotzie” over rice, quinoa, hato mugi etc. many times. The other thought, is that even though challah isn’t remotely macrobiotic, if it makes you feel good, spiritually, physically, or in any other way. Have some. I’ve done that many times too. Macrobiotics is supposed to fit into your life, not the other way around
Klara’s response:
my compromise is I buy a very small unyeasted roll – and even then won’t eat it all – I have a friend who used to make rice kayu bread – which is half flour and half rice – and she would steam it. Steamed bread I was taught was easier to digest.
I was quite surprised by Michael Rossoff’s suggestion that it’s ok for me to have 1 – 2 slices of bread a day – so you see, I wouldn’t have known that if I didn’t go for counseling. As I said, each person had different needs.
Ingredients:
1/2 cup minced onion
1/2 cup minced carrot
1/2 cup minced burdock
1/2 cup minced lotus root
2 tablespoons sesame oil
1 tablespoon barley miso diluted in a little water
1 teaspoon grated ginger
1/2 teaspoon orange rind
1 cup spring water
Preparation:
Heat the oil in a pan and sauté the vegetables in the following order, onion, carrot, lotus root and burdock.
Add enough water to cover the vegetables.
Cover with a lid and simmer on a low flame for at least 1 hour or until soft.
Add the diluted miso and cook for 3 minutes.
Add the ginger and orange rind and stir gently.
Remove from heat and serve over hot brown rice.
Comment from the recipe writer: You could use any of these veggies instead – parsnip, turnip, cabbage or squash – failing that use carrots and onions on their own. The relish changes every time we make it and even more so with different veggies – how splendid and wonderful a few simple adjustments can be!
(Comment from me: I haven’t tried this recipe yet, but I’ll print it and put it in my recipe book to try soon).
• • •
Note: I only follow a bit of the macrobiotic diet myself, in that I try to eat many vegetables, brown rice and beans. Thus my title of “pick n choose”: perhaps you can find a part of the diet to adopt?
Another Note: if you just pick and choose a little of the diet, you aren’t going to experience its healing effects. However, many of us like to put a toe into a pool before diving in…
Above is one more sky photo taken on Raritan Avenue.
Links to explore:
Klara set up a blog called Trees and Forests. She knows how to cook (and can teach you a thing or two about healthy cooking), but she needs some help with blogging. Go and give her some good ideas!
Feeling a little more down than usual this fall, as the days get shorter and colder? Could be SAD, Seasonal Affective Disorder. Therapydoc has some good anti-SAD ideas.
Finally, the secret ingredient in the birthday cake was: BEETS. Congrats to the ones who guessed correctly (Ilana-Davita and Klara).
This spice is discussed in Anticancer: A New Way of Life, the book I reviewed yesterday. It has been shown in cell cultures to be effective against cancer cells. However, it must be mixed with pepper in order to be effective. Ideally, it should be dissolved in oil (olive, canola or linseed oil, preferably).
Anyone have some good ideas of what to do with turmeric? I mixed with some kasha (also had mushrooms and onions) that I made on Sunday night, and it tasted delicious.
