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We have already explainedso is macrobiotic cuisine, on which principles it is based and what are its aims and origins. Today we will focus on what are the so-called "macrobiotic recipes". Therecipesof themacrobiotic cuisinethey are not as complex as many think ... on the contrary: the easier it isrecipeand the healthier the dish will be!
The ingredients and the Italian gap
The ingredients of themacrobiotic dietthey are simple and genuine. The only gap in the common imagination arises due to the origins ofmacrobiotic cuisine. The macrobiotic diet was born in the East, which is why many people think that eating macrobiotic means having to cook algae or azuki sprouts or other imported products .... nothing more false!
With themacrobiotic cuisinewe aim to bring to the table legumes, vegetables and vegetables from our own cultivation, of course, the azuki beans are now also grown in Italy but the fundamental principle ofmacrobiotic cuisineit does not lie in the ingredients themselves, but in their healthiness, from cultivation to preparation in the kitchen.
Above all, in the macrobiotic cuisinefoods must be cooked according to the seasons!
The agri-food industry has seasonally adjusted most legumes and vegetables: they are now canned or fresh all year round! This does not happen if you buy products grown according to traditional methods, perhaps by turning to a small local producer.
Macrobiotic Cooking Easy Recipe
Risotto with mushrooms and beans
-200 gr of Italian brown rice
-100 gr of local azuki beans
- mixed forest mushrooms, possibly not cultivated but harvested
-3 tablespoons of soy sauce produced in Italy
-1/2 teaspoon of Genmai Rice Misi
-extra virgin olive oil
- boiling water equal to 3 times the volume of rice
- Soak the beans for about 5 hours.
- Soak the brown rice for about 3 hours.
- In a pan, fry the finely chopped onion.
- Add the mushrooms and let them cook for a few minutes.
- Add the rice and toast it turning from time to time and adding, as it evaporates, a glass of boiling water.
- Add 2 tablespoons of soy sauce and cover everything.
- Let it cook for 50 minutes on low heat.
- In another saucepan, cook the azuki in water.
Finish the preparation
- When the rice and beans are cooked, combine them into a single mixture and add the genmai rice miso and the remaining spoonful of soy sauce.
Other dishes from the macrobiotic cuisine:
-Miso soup with green onions with prawns and ginger.
- Baked pumpkin with rosemary, sage and almond flakes.
-Carrot kamut cake stuffed with vanilla peaches and garnished with almond cream and rice