Are you wondering what the five best macrobiotic diet recipes are? The macrobiotic diet varies by season with lighter quality foods being consumed in spring and summer and heavier quality foods being consumed in fall and winter. Organic grains, vegetables and fish are the staple items in the macrobiotic diet and are vital to a persons health.
To make the macrobiotic spring recipe corn on the cob you will need:
- Sea Salt (optional)
- Water (enough for the number of ears of corn you will cook)
- Bring water to a boil. Water should be at a rolling boil in about five to seven minutes depending on your heat setting. Add the sea salt for additional flavoring if desired.
- Add cobs of corn to the boiling water. Add a cob at a time slowly using tongs to avoid hot water splashing on you or another nearby person. Cook the desired number of cobs for about seven minutes each.
- Serve. Place cooked ears of corn in a container or serve an ear on each plate.
To make the macrobiotic summer recipe veggies in dill dressing you will need:
- 1/4 cup olive oil
- 2 tbsp. balsamic vinegar
- 2 cups of water
- Boil water. Bring water to a rolling boil. Steam or blanch carrots and broccoli until they are slightly crunch.
- Cool. Allow vegetables to cool completely. Place cooled vegetables in a serving bowl.
- Combine olive oil, vinegar and dill. Stir together olive oil, balsamic vinegar and dill in a bowl. Pour over vegetables and toss.
- Marinate. Allow the ingredients up to ten minutes to marinate the dressing into the vegetables, then serve.
To make the macrobiotic fall recipe stir-fry veggies you will need:
- 3 tbsp. olive oil
- 1 cup onion, chopped
- 2 carrots, chopped
- 1-2 stalks of celery, chopped
- 2 garlic cloves finely, chopped
- 4 small turnips peeled and halved
- 16 oz. can of Roma tomatoes crushed with the juice
- 2 leeks, chopped
- pound of Eston, Eichlea or Laird lentils
- a bay leaf
- 1-2 branches of thyme
- 1 tsp. marjoram chopped
- a pinch of cumin
- a pinch of coriander
- sea salt (to taste)
- a pinch of freshly ground pepper
- 4 cups of water
- 1 qt. of vegetable broth
- Pour olive oil in pan. Heat the olive oil to warm. Add all chopped vegetables minus turnip and lentils. Stir occasionally for about eight to nine minutes.
- Add spices and remaining vegetables. Stir well to disperse spices throughout. Add half the water, broth, entire can of tomatoes and sea salt.
- Bring to a boil. Reduce heat to a simmer. Cover. Stir occasionally. Cook for approximately 25 minutes.
- Add remaining water. Simmer for an additional ten minutes. Cool before serving.
To make garlic sauce you will need:
- 2 to 3 garlic cloves, minced
- 2 tbsp. olive oil
- dried parsley
- Pour olive oil in pan. Heat the olive oil to warm.
- Add minced garlic. Stir occasionally until garlic is golden brown.
- Remove from heat. Allow to cool.
- Add parsley. Stir until thoroughly combined.
- Serve. Serve over cooked or blanched vegetables or fish.
To make roasted brown rice tea you will need:
- 1 tbsp. brown rice (for strong tea)
- 1 tsp. green tea leaf
- Toast the rice. Place a thin layer of brown rice in a pan. Toast until brown rice takes on a dark brown color.
- Cool. Allow toasted brown rice to cool completely.
- Transfer brown rice to a tea sieve. Add green tea leaf. Place sieve over a mug.
- Pour hot water into mug. Steep for three to five minutes.