Emerald
Eye Stew
3
dried shiitake mushrooms
2
tbsp white miso
2
tbsp shoyu
2-cm
piece ginger, unpeeled
and
cut into 4-5 thin slices
50g
runner or French beans
50g
broccoli
1tbsp
sesame oil
200g
tofu, cut into 3-cm squares
1
small clove garlic, crushed
50g
pak choy,
cut
into 2-cm squares
50g
watercress,
cut
into 2-cm squares
1
Chinese cabbage leaf,
cut
into 2-cm squares
1
tbsp arrowroot
cooked
cous cous to serve
Place
1 litre water, the mushrooms, miso, shoyu and ginger slices in a flameproof
casserole. Slowly bring to the boil, then reduce the heat and remove the
mushrooms. Cut the stems off, discard, then slice the caps. Put them back
in the casserole. Add the beans and broccoli and simmer for
2
minutes.
Meanwhile,
heat the oil in a frying pan and fry the tofu for a couple of minutes.
Remove the tofu using a slotted spoon and place in the casserole.
Briefly
fry the garlic in the frying pan and add it to the stew along with any
remaining oil. Add the pak choy, watercress and Chinese cabbage to the
casserole and turn the heat to low.
In
a cup, mix the arrowroot with 2 tbsp cold water and stir until smooth.
Add it to the stew, stirring constantly to prevent lumps. It should only
take a few minutes for the stew to thicken. Serve on top of cooked cous
cous.
Sizzling
Soba
500g
soba noodles
1
tbsp sesame oil
1
small onion, sliced
50g
carrots, cut into matchsticks
50g
celery
4
Chinese cabbage leaves, sliced
4
tbsp shoyu
3-cm
piece ginger, grated
Cook
the noodles according to the packet instructions. Drain and rinse thoroughly.
Heat
the oil in a large wok or frying pan until hot. Add the onion
and stir-fry for 1 minute, then add the carrots and the celery.
Stir-fry for a few minutes. Add the noodles, mixing them well
with the vegetables, followed by the Chinese cabbage and season
with shoyu. Remove from the heat. Squeeze the juice of the grated
ginger over the mixture and serve immediately.
| When
pop icon, Boy George, discovered macrobiotic cooking, it
changed his life - bringing him new levels of energy and
health. This lively book, packed with anecdotes and reminiscences,
blows away the preconception that macrobiotic cooking means
bland, worthy dishes of rice and lentils. Instead, George
provides us with a selection of more than 100 easy-to-follow
delicious recipes, created by his great friend and macrobiotic
mentor, Dragana Brown. His choice includes breakfast, lunch
and dinner dishes, as well as snacks and desserts and meals
that can be eaten while travelling or when company is expected.
There is information, too, on selecting ingredients that
may be unfamiliar as well as new ways of cooking old favourites
and the valuable contribution these particular ingredients
make to your diet. In addition to his personal recommendations
of individual recipes. George gives us a funny, first-hand
account of how macrobiotic food can take its place in the
busiest and most demanding modern lifestyle. Explaining
that the food you eat affects your body's general wellbeing,
George reveals in an unpretentious and light-hearted way,
how an enjoyable change of diet can transform your quality
of life. |
All
Karma Cookbook associated information on this page is copyright
Carroll and Carroll and Brown Ltd with all rights reserved.
