Chances Of Getting Hepatitis A

macrobiotic Proposals for Fall

Here are some dietary recommendations and recipes that has made us a partner. In addition to the vegetables grown here, you may be surprised by the ingredients of distant origin, such as miso, umeboshi, sesame Oriental names and algae. It is because these dishes are inspired macrobiotic diet a school from Japan, which along with its principles of supply suggests the use of these ingredients. I leave with her ...

"To adapt to the Combi from summer to fall should be aware that the energy drops, fruit and vegetables we collect has taken the energy of summer, the plants tend to lose collected leaves and roots are reflected in, for us is, we have to pick us up, change the kitchen with the season, heat, concentrate and relax, let the food cold by removing and reducing the amount liquids. Reduce raw salads and proceed to the warm and boiled. We increased the seasoning salt and vegetable consumption and roots round. Round grain rice, millet, oats, quinoa, couscous, bulgur and pasta. Soups with onion, squash, cabbage and cauliflower with a small amount of oil. Not to mention the greens. "

PUMPKIN CREAM AND CORN

INGREDIENTS 2 leeks, sliced \u200b\u200b1 slice thick
diced pumpkin
2 or 3 strips of seaweed wakame (by soaking caculo grow a serving as a postage stamp)
2 tablespoons corn meal
1l.
water 1 tablespoon umeboshi paste, olive oil



Sea Salt Soak seaweed in water, at least 5 minutos.Cortar vegetables. In the pan with a little oil, sauté the leeks with some salt, about 8 minutes. Add squash and saute 4 minutes. Incorporate the flour and mix well. We took the alga with water and bring to a boil. We let simmer 15 minutes. Off. Dilute the umeboshi paste and grind. Serve with freshly chopped parsley.

SQUASH AND CORN SOUP

INGREDIENTS 1 cup small diced pumpkin
1 or 2 ears of sweet corn (or a half can of corn)
2 or 3 strips of wakame seaweed
1 l.
water 1 tablespoon barley miso.

Soak seaweed in water. Minimum 5 min.
Peel and cut squash. Boil water with the algae. When it breaks a boil, add the pumpkin and leave for 5 mins. Add the corn and boil 5 minutes. Reduce heat to a minimum. If you've used shell and ear out and get him back into the soup. With the fire at least get something out of stock and dilute the miso. Add to the soup without boiling and stir for 2 minutes. Let stand 5 min

SEITA WITH PUMPKIN

INGREDIENTS 300 gr

Seitan 2 cups diced pumpkin
2 or 3 strips of wakame seaweed

oil 4 tablespoons olive oil Water



Salt Soak the wakame cut trocitios in a glass of water. Cut the seitan and pumpkin in medium dice. Fry the seitan and pumpkin with a little oil with some salt for 10 minutes. Add the wakame with water and boil for 10 min. A low heat, covered. If you consume all the water to be adding, but it should be rather entourage. Off and let rest a little. Ideal to accompany boiled cereal or pasta. PATE

BEET

INGREDIENTS 2 cooked beets
2 Tablespoons peanut butter 1 teaspoon
umeboshi paste
½ teaspoon lemon zest.

Chop beets and boil for 5 min.
Grind all the ingredients until consistency of pate, if espreciso add cooking water. For use in a sandwich should add protein such as grilled tofu, olives and lettuce.

LEEKS AND CREAM TURNIPS

INGREDIENTS 2 large leeks 2 or 3 turnips

2 strips of wakame miso
Mugi

Water Oil Salt


Put the wakame in a liter of water soaked. Wash and chop the leeks, sliced \u200b\u200bincluding green part, and turnip into small cubes. Saute the leeks with a little oil for 8 minutes with a pinch of salt. Add the turnips and sauté 4 minutes. Add the wakame with water and bring to a boil. Reduce heat to medium and cover, simmer for 20 minutes. Do not boil off and get some broth into a glass and dilute 2 tablespoons and add the miso mugi acazuela. Puree and serve with toasted sesame seeds and ground.

onion cream (with turnips)

Ingredients 6 onions 2 or 3 turnips

3 tablespoons olive
naphthalene oil 1 tablespoon white miso.
1 cup rice Elecha
d ¾ l.
water Pinch ground nutmeg Salt

roasted and ground sesame

Peel and cut onions in half moons gruesas.Cortar turnips into small squares. Sauté onion in oil in a saucepan 15 minutes. Add the turnips, nutmeg and a little salt and cook 5 minutes. Add water and milk and bring to a boil. When it starts to boil lower heat to medium, cover and cook for 20 minutos.Retirar a little stock and dilute the white miso in a cup, add to skillet. Let sit for 3 minutes. Puree and serve with toasted sesame seeds and ground.