For grain I pressure cooked a mixture of brown calasparra rice, sweet rice and hato mugi (my favourite combination as of late!). I quick-sauteed, just on water, sliced fresh lotus root, daikon, carrot and kohlrabi, and at the end sprinkled on top some dried parsley (of course, fresh would be way better, but even the dried one gave quite a strong and pleasant parsley flavour). The most interesting part of this lunch was long cooked sweet potato (just in enough water to cover it, cook roughly 15-20 minutes), which I mashed in the end with a fork and mixed in ginger powder – take it easy with the ginger, but it´s otherwise a really nice combo!
For dinner that day I made some really tasty soup – I sauteed a large amount of sliced onions on olive oil, together with dried oregano and basil. I added small florets of cauliflower, enough water to cover the veggies, and threw in one block of cubed mugwort mochi (I think I already wrote about mochi – pounded and then dried sweet brown rice, formed into firm blocks, this one was flavoured with mugwort, a wild herb). The mochi totally melts in the soup if you add it in the beginning of the boiling process and it gives your soup this soothing creaminess. In the end I just mixed in some diluted shiro miso (young white miso) and perhaps some salt, as this miso is not too salty on its own. Success!!
The nice yellow soup in the picture is pumpkin soup – cooked up hokkaido pumpkin, blended in a blender with added shiro miso (white, shortly fermented miso) and some ginger juice to taste – I personally think pumpkin soup just needs ginger in it! 😀
For grain I had brown calasparra rice mixed with red thai cargo rice and quinoa – all pressure cooked togethe for 45 minutes, served with a sprinkle of gomasio. I got a bit addicted to mixing different grains together, makes cooking much more interesting. But I must admit that I am not so fond of pressure cooking the quinoa with the rest – normally I cook quinoa without pressure for just about 15 minutes, a longer cooking time makes it too slimy and tasteless 😦
I sauteed pointed cabbage with green beans together with some mirin and ume plum vinegar – pointed cabbage rules!! So tender, compared to round cabbage.
And the beans are black hokkaido beans – first rubbed in a wet kitchen towel (instead of washing, so that their skin doesn´t “fly off” during roasting), then dry roasted for a few minutes until their skin cracks and becomes a bit golden, then pressure cooked with a double amount of water, for 45 minutes. When they´re done I added some kuzu to their leftover cooking water to make a sort of thick sauce (and a nice glaze on the beans), tamari (instead of salt) and rice malt – lovely combination!
For dinner after coming from the Art of Cooking workshop I made myself some pretty cleansing, discharging dishes, to further continue what I started at the workshop 🙂
I now eat miso soup twice a day – this time it was with dried daikon (for deep discharge of old accumulation), carrot, wakame and chopped leek as a garnish on top.
I cooked brown calasparra rice together with sweet brown rice and some hato mugi. Calasparra is a wonderful rice coming from Spain. Sweet brown rice is a protein rich strengthening variety of rice of the sticky sort. Hato mugi, also called “pearl barley” or “Job´s tears” is a cleansing grain and I must say I fell in love with it, very nice mixed in with your rice!!
With the grains I made a nishime of daikon, carrot and kombu, seasoned with tamari. A nishime is a very nourishing sweet dish. You prepare it by placing a poststamp of dried kombu on the bottom of the pot (preferrably a thick-bottom pot with a heavy lid), then you place big wedges of daikon and carrot (or other hard vegetables), add only about half a cm of water, cover with a lid, bring to boil, and cook on low flame for about 20 minutes (more or less – depending on how quickly your veggies get soft). I love how it brings out the sweetness in the veggies! At the end I added a splash of tamari, but you can also just use a bit of salt.
I also had sauerkraut for a pickle and some raw rapini and mizuna that Nardo got at the organic market – rapini (or broccoli rabe, turnip tops etc.) and mizuna (Japanese mustard, Japanese greens etc.) are both relatives of the turnip, and they remind me a little bit of rucola.
Yesterday I finally cooked up the Spanish calasparra rice I purchased in our macrobiotic shop – truly delicious!! Doesn´t even need any gomasio…
Together with it I fried a few slices of tempeh – using only a bit of mirin instead of oil (as I am now supposed to go oil-free to cure my longstanding food allergies). The sweet mirin (which is a sort of Japanese rice wine) gives the tempeh a very sweet flavour, a bit odd, but not unpleasant 😀
As for vegetables, I sautéed (on water) sliced fennel(yum!!), leek, finely sliced fresh ginger and paksoi, with a sprinkle of tamari.