For today´s lunch I cooked millet with hokkaido pumpkin chunks (this time normal millet, though I prefer sweet millet for this dish) and stir-fried some veggies on a bit of rice bran oil fennel, leek, carrot, daikon, parsnip and green beans), which I seasoned with tamari, mirin and lemon juice (ratios 2:2:1). You can never go wrong with this combination of seasonings, I use it very often 😀
But the reason I am actually posting this post is the “blanched salad” – a typically macrobiotic salad which is not raw, but you combine greens that you previously separately blanched in a pot with rapidly boiling water for a short time. Sliced chinese cabbage needs just about half a minute, chopped kale maybe 3 minutes (whole kale leaves would need 4-5 minutes though) and sliced white winter cabbage about 5 minutes. The only raw addition was rucola (arugula) leaves, which seriously are too fragile to be blanched and at least give a slight pungent taste. The greatest part was the dressing: I mixed 1 tbsp white (shiro) miso, 1 tbsp maple syrup, 1/2 tbsp ume plum vinegar, 1/2 tbsp lemon juice, 1 tsp mustard and water to thin. I now vow to make blanched salads more often!