Here is a collection of very healthy and delicious combinations, based on the macrobiotic diet. Remember that this method defines a way of eating based on the principle of balance of yin and yang, and is an adaptation of the culinary traditions of the Far East, where food, medicine and spirituality are combined.

Soup of Eternal Youth

Ingredients:

400 g of pumpkin, 8-10 cm of kombu seaweed two leeks, an onion, 4 tablespoons of millet washed, three cups of broth or water, oil and pinch of sea salt to taste.

Sauté onion and cut leek, with live-fire and its point of oil and salt, as usual. Once crystallized, add broth or water and cook for 15 minutes with kombu seaweed cut into small squares, save some for garnish the soup to serve. After this time, add the millet and cook about 25 minutes.

Spring Soup

Ingredients: Onion, carrot or pumpkin, wakame seaweed and nettles.

Steam vegetables in the following order: onions, carrots or squash and seaweed, add a glass of water per guest and cook 20-25 minutes. Add nettle sprouts, finely chopped and boil three minutes.

Summer Saracen

Ingredients: Three cups of buckwheat toasted + three cups of bulgur, six cups of water, half a teaspoon of sea salt, three bay leaves, (they serve other flavors such as thyme, oregano, herbs in the area), three garlic cloves and a dash of tamari.

The Saracen goes well with summer and winter only bulgur or millet. Before half-hour cook, taste and correct taste with salt or tamari.

Chickpea stew

Ingredients: Two onions, beets, or you can also use cabbage, a carrot, a piece equivalent of pumpkin, one kilo of chickpeas, kombu seaweed, 5 bay leaves and 5 cloves of garlic.

Chop onions and threw in a pan with some oil and salt around the plate. Separate the leaf of the chard leaves and add the stalks cut into small squares. The leaves are chopped and added to the end of cooking. Add the chickpeas that were soaked yesterday with kombu, crushed garlic, bay leaf and correct taste with salt and soy sauce. Boil two hours in pot to a minimum.

Chinese cabbage

Ingredients: A cabbage, a little oil, a teaspoon of sea salt and a glass of water.

Chop the cabbage into thin strips, remove the center that will be used in soups. In a saucepan, place the cabbage with oil and salt. Boil on low heat and stir with a wooden spoon often. After a few minutes add water and bake for 20-30 minutes.

Sour cream dressing

Ingredients: Four green onions, a bit of chives, one and a half tablespoon of umeboshi paste, three tablespoons of olive oil, a pinch of salt.

Finely chop onions and scallions and add the umeboshi. Boil water, add the salt, turn off the heat and add the onions to coat. Stir and add the olive oil and let marinate all morning.

Sushi (two pieces)

Ingredients: bamboo mat, a sheet of nori seaweed, a handful of boiled rice, cooked shredded carrots, cooked leeks and other vegetables, pickles  and toasted sunflower seeds.

Dry sheet of seaweed on high heat and place it on the mat with the brilliant view. Spread some rice on it, umeboshi paste, cooked vegetables into slices and sunflower seeds. With the mat, roll up like a Havana cigar. Wet the sheet of seaweed at the end to stick the plastic. At serving time cut with a good knife and cloth.

Carrots with pickles and lettuce

Ingredients: Two carrots, endive and lettuce or pickles.

Cut carrots into strips and season with salt. Steam ten minutes, let cool, or not cook the carrots and finely scratch. Cut the lettuce leaves finely. Add the pickles and season everything with a little oil and stir.

Gelatin of malt and oat milk

Ingredients: One quart of malt type Yannoh, vegetable milk, a tablespoon of agar-agar, two tablespoons cornstarch, honey or molasses to taste, grain, salt and cookies. Garnish with coarsely chopped nuts.

Gelatin was prepared as a juice but instead use malt and oat milk. Sweeten with honey or molasses. Use crackers, decorate with coarsely crushed nuts. In the bowls, add a little jelly on top over a cookie and more gelatin.

Corn Custard

Ingredients: 6 cups oat milk or other vegetable milk, half vanilla pod (open longitudinally to release the seeds), half a teaspoon of vanilla powder, a tablespoon of agar-agar, a tablespoon of molasses cereal, a cup of corn flour, three tablespoons of virgin olive oil.

We heat the milk with the vanilla and let it boil, add the agar-agar and molasses. Mix with sticks until dissolved, then we put it to a simmer. On the other hand, mix the oil with corn meal and remove the rod and slowly add it to the pan with hot milk, it will gain weight and let it boil a few more minutes. Pour into cups once finished, decorate with cinnamon powder and some dried fruit and crushed hazelnuts, walnuts or almonds.

Buckwheat crepes filled with apple compote

Ingredients Filling: Twelve apples, two and a half cups of water, cinnamon stick and a little salt.

Cook the apples, peeled half hours and leave in a colander. This jam is going to fill the crepes and juice is an ingredient in the preparation of the crepes.

Crepes: Two cups of buckwheat flour, lemon zest, one tablespoon of cinnamon powder, two pinches of salt, 4 tablespoons of sesame oil 4 ½ cups of apple juice, that part is obtained from leave applesauce strainer.

Source: House Workshop Saluz