A Macrobiotic Breakfast
BY RACHEL ZIERZOW
Macrobiotics is an orderly approach to diet of lifestyle focused on the art of living a rich, full ife. We create balance through structure in our daily lives, including sitting down for regular meals, eating local whole foods in season, sleeping according to natural cycles, and performing moderate exercise. Yoga and macrobiotics teach us to slow down, listen to our bodies, and
live our lives in harmony with nature.
Foods favored in macrobiotics, in addition to being local and seasonal, are balanced energetically, support digestion, and include whole grains and vegetables including sea vegetables.
Breakfast foods favor savory options that are grounding and support digestion, such as this
homemade miso soup and nishime-style vegetables. This simple winter breakfast is delicious,
energizing, and deeply nourishing. Often a dessert or snack, mochi is prepared here as a
savory crouton that adds whole grains to your breakfast. Enjoy with the classic macrobiotic
drink – a cup of alkalizing kukicha twig tea.
Vegetable Miso Soup
with Mochi Croutons
4 cups spring or filtered water
Generous pinch of wakame flakes
1 cup daikon radish, sliced in half moons
1 celery stalk, sliced on the diagonal
2 dried shiitake mushrooms, soaked
overnight and sliced (optional)
3-4 teaspoons organic 3-year barley miso*
2 green onions, sliced, for garnish
Mochi croutons (see recipe)
In medium soup pot, bring water to a boil
with wakame flakes. Add daikon, celery,
shiitake mushrooms, and shiitake mushroom soaking water. Reduce flame and simmer for 3-5 minutes or until vegetables are
tender. Purée the miso in 1/4 cup of broth
and then stir gently into soup until well
mixed. Simmer on low for 2-3 minutes,
serve in bowls with mochi croutons, and
garnish with green onions.
*Good quality miso is unpasteurized, contains active live cultures, is made with sea
salt, and should be stored in a glass container. Recommended brands include South
River Miso (which has gluten-free varieties)
1 package plain mochi
(Grainaissance brand recommended)
Expeller-pressed sesame oil
A few drops shoyu (optional)
Heat cast iron skillet on medium flame.
Cut mochi into 1 inch squares. Coat bottom of skillet with sesame oil, then add
mochi squares, leaving some space in between each square. Cover and turn heat to
low. Turn mochi every 1-2 minutes to toast
on all sides. Remove to a plate and season
with shoyu, if desired, or place directly
into miso soup.
1 cup organic winter squash, unpeeled, cut
into 1/2-inch cubes
1 cup organic carrots, cut into chunks
or jewel cut
1 cup organic green cabbage, cut
1-inch square kombu
1/2 cup spring or filtered water
Pinch unrefined sea salt
Unpasteurized shoyu or tamari,
to desired taste
In heavy-bottomed pot, layer vegetables in
order given in pot over water and kombu.
Sprinkle with pinch of sea salt.
Kukicha Twig Tea
1 tablespoon kukicha twigs
2-3 cups spring or filtered water
Bring twigs and water to a boil in small
saucepan. Let simmer for 5 minutes. Strain
and reserve twigs. Used twigs can be reused
with a pinch of new twigs in the next batch
Rachel Zierzow discovered macrobiotics and yoga on the same day in September 2003 and she has been an avid student
and practitioner of both since that moment. Rachel is a macrobiotic chef specializing in healing whole foods and remedies
and is a lead cooking instructor at The Natural Epicurean Academy of Culinary Arts in Austin, Texas. Naturalepicurean.com