Posts Tagged ‘kabocha’

July Shenanigans & Recipes…

This summer has been one of the best.

Bobby and I have been cooking up a storm…

moscow mule 500x500 July Shenanigans & Recipes...

^^A moscow mule (a drink my dad introduced me to).^^

This was mine, but I gave it to Bobby – after one sip I didn’t want anymore! It’s delicious but I wasn’t in a drinking mood. {HERE} is the recipe I posted 5 years ago when my dad first told me about it. It’s a mix of ginger beer, vodka, lime, and mint. Sometimes we do half seltzer / half ginger beer. Gingerale also works.

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^^Sweet and Savory Tempeh with Onions^^

I started off following Gwyneth Paltrow’s recipe for Tempe Manis (Sweet Tempeh) but changed it… a lot. As you guys know, I’m not really into sweets that much, so I cut out just about all the sugar, and instead caramelized some onions to give it sweetness. I will hopefully remember what I did so I can post my version of the recipe later. So delicious.

{Macrobiotic March} What is a Macro Plate?

A Macro Plate is the quintessential macrobiotic meal.

ozu macro plate 400x224 {Macrobiotic March} What is a Macro Plate?

It’s a perfectly balanced plate of macrobiotic foods. My favorite macro plate consists of…

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  • Brown rice
  • Beans or tofu
  • Seaweed (hijiki is probably the most common)
  • Steamed greens (kale, collards, chard)
  • Steamed broccoli
  • Steamed carrot or sweet potato
  • KABOCHA or other squash
  • Dipping sauce (I like tahini-based ones)

What does perfectly balanced mean exactly? This goes back to the concept of yin and yang that I touched on earlier this month. Foods (and everything, really) can have yin qualities (expansive, cooling, moist) or yang qualities (contractive, warming, dry). We should try to avoid things that are way off on either side of the spectrum. Let’s go through the list of foods in a macro plate…

  • Brown rice –> this whole grain has almost equal parts yin and yang.

{Macrobiotic March} Some Macrobiotic Meals (at home and out!)

Those of you who have been following my blog since the beginning may have noticed the shift from eating at home often (probably 5 nights a week) to eating out… a lot. The shift happened slowly over time as I transitioned from my first job in CA, to freelancing in CA (part time), to working full time again when we moved to NYC, to working more and more! I’m not complaining about work. My career is going better than I could have ever dreamed. I love my job and I love my coworkers. I am challenged every day with real problems that I can solve.

BUT – with working so much, I just don’t make the time to cook at home. While I am sure I could make the time, it’s not a priority for me right now.

So I try to find healthy options for eating out.

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