The whole family enjoyed “Sophie’s Macro Bowl” for dinner tonight. A macrobiotic meal balances yin (cold, sweet, and passive) with yang (hot, salty and aggressive) and helps to promote optimum health and wellbeing. This makes about 6-8 servings (we have a lot of leftovers).
- 2-3 cups adzuki beans (see recipe below)
- 2-3-cups millet, broccoli & pea combo (see recipe below)
- 1 avocado
- 1-2 Tablespoons olive oil (add more or less for desired taste)
- 1 teaspoon dulse granules* (add more if desired)
Mix adzuki beans and millet-broccoli-pea combo in a large bowl. Add diced avocado, olive oil and dulse. Mix and Enjoy!
To make the Adzuki Beans (makes about 3 cups of cooked beans)
- 1 cups dried adzuki beans, soaked overnight (in roughly 2-cups of water)
- 2-3 cups water
- 1-inch piece of kombu, soaked 5-minutes in cold water**
- 1/2-teaspoon salt
Rinse and drain beans. Place beans, water and kombu in a large enough pot (around 3-4 quarts is perfect). Bring water to a boil. Reduce heat, cover, and simmer for about 1-hour.
I didn’t actually plan this meal until this morning so I used the quick-soak bean method by bringing 1-cup of beans to a boil, turning the heat off and letting the beans soak for 2-hours. I then followed the recipe above to cook the beans.
To make the millet & broccoli combo (makes about 3-cups)
- 1 cup of millet
- 2.5 cups water
- ½ teaspoon salt
- ½ head of broccoli diced
- 1-cup organic peas (fresh or frozen)
Wash and drain millet (I use a metal sieve since the millet passes through my ordinary kitchen strainer or gets caught in the strainer’s wholes). Bring water, millet, broccoli, and salt to a boil, lower heat, cover, and simmer for about 30-minutes, or until all water is absorbed.
When the millet is finished, stir in peas (if peas are frozen, keep burner on low until peas are warm).
*dulse is a sea vegetable naturally high in iodine
** kombu is a sea vegetable naturally high in iodine. It also contain glutamic acid which acts helps to soften the beans, reduce gas and add flavor!