Macrobiotic cuisine: two recipes dedicated to wellness!

    Cereals, legumes, land and sea vegetables, such as algae, and fruit are the fundamental ingredients of macrobiotic cuisine, which rhymes with health, well-being and balance. So let's see some recipes that can be easily made at home.

    He is about to end up run over, his mother saves him

    Cereals, legumes, land and sea vegetables - such as algae - and fruit are the ingredients fundamental ingredients of macrobiotic cuisine, which rhymes with health, well-being and balance. But what exactly is meant by this term?





     

    The word comes from the Greek makros, which means large and bios, or life. There macrobiotic diet it was formulated by the Japanese philosopher George Ohsawa on the basis of some Zen doctrines, which saw in this food style an irreplaceable remedy for cure diseases and extend life.

    Today of course this doctrine has been skimmed by all the false myths and what remains of it are gods simple and healthy principles for eating healthily, staying healthy and living longer, thus contributing to physical and spiritual well-being. At the base of this cuisine there is a strong attention to nature and the combination of ingredients.
    So let's see some recipes that can be easily made at home.

    Seitan panatine *
    You will need:
    - a 600 g stick of seitan
    - 50 g of wholemeal breadcrumbs
    - salt
    - organic seed oil for frying
    - wholemeal flour
    - 90 g of kuzu * (it is a macrobiotic starch)
    - a cob of organic corn
    - a shallot
    - parsley
    - Sesame seeds

    Here's how it's done In a wooden bowl, mix the flour, a teaspoon of kuzu, a pinch of salt and gradually add warm water, until a rather thick homogeneous batter is obtained. Mix it well for a few minutes and let it rest.

    In the meantime, wash the corn on the cob and boil it for about 5 minutes in plenty of water with a pinch of salt, then drain and shell it.

    At this point, peel the shallot, make it into small pieces and put it in a saucepan with oil, let it dry over high heat for a few minutes, then add the corn and stir for a few minutes.
    Pour a teaspoon of kuzu diluted in half a glass of water and boil for another 5 minutes, stirring constantly.

    Time cut the seitan into slices about 5 mm thick and dip them into the batter, making sure that this sticks well on both sides, then pass them in the whole grain breadcrumbs. Put plenty of frying oil in the wok, or alternatively in a large saucepan, bring it to high temperatures and add the mixed slices of seitan, wait until they are golden brown, drain and place them on absorbent paper. Serve hot accompanied by corn, parsley and sesame seeds.
    Macrobiotic cuisine: two recipes dedicated to wellness!* Seitan and kuzu: two natural ingredients rich in proteins
    Although their names are reminiscent of those of the characters from Star Wars, seitan and kuzu are two fundamental ingredients of macrobiotic cuisine.
    The first is a Wheat gluten obtained from the extraction of starch from flour, it has a rather neutral taste and is rich in proteins. The kuzu on the other hand is one starch obtained from starch extractedor from the root of a legume, it is rich in proteins and is used very often to give consistency to soups and sauces.



    Millet medallions with sesame seeds
    ingredients:
    - 400 g of millet
    - 2 onions
    - a carrot
    - 60 g of wholemeal flour
    - 60 g of almonds
    - lamb
    - salt
    - sesame oil
    - organic seed oil for frying
    Macrobiotic cuisine: two recipes dedicated to wellness!Cooking millet

    Very old cereal, millet is a precious food, because it is similar to wheat but gluten-free; it is therefore also suitable for those suffering from celiac disease.
    Cooking it is simple but requires some important steps.
    Once washed and dried (dab it with a cloth) put it in a saucepan and then on a dry fire, stirring constantly, until it has taken on a golden color and a pleasant scent.
    At this point remove it from the heat and let it cool slightly, gradually add a liter of water with a pinch of salt and mix.
    Then put the saucepan back on the heat and when it starts boiling again, cover the pot and let it boil for about half an hour.

    The almond sauce

    Take the almonds and spread them evenly on the bottom of a pan, place them in the oven for a few minutes, taking care to turn them continuously, until they are golden brown and toasted.
    Remove them from the pan, peel and cut into thin slices; put them in a saucepan with a teaspoon of sesame oil.
    At this point, add a teaspoon of kuzu diluted in half a glass of warm water, stir for 4-5 minutes until the kuzu becomes transparent and the sauce is thick. Let it rest in the heat: at the end you will need it as a condiment for the medallions.

    Once this is done, peel the onions and carrot, finely chop everything and sauté the vegetables with a spoonful of sesame oil in a covered pan for a few minutes. Now add the millet and mix again.

    Then turn off the heat and pour everything into a wooden bowl; add a pinch of salt, the flour and mix until a homogeneous sticky mixture is obtained.

    With this dough form medallions about one centimeter high and cook them in the wok with a little organic seed oil, like burgers. Pull them with a perforated spatula, place them on absorbent paper and serve accompanied by the almond sauce you prepared previously.

    And as always ... enjoy your meal!



    Verdiana Amorosi

     

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