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bly wooden) and mix the yin and yang grains: First wet a wooden spoon. Scoop some of the top (yin) layer of rice into a bowl and stir gently into its individual grains. Then take a layer of the deeper (yang) grains and mix them in the bowl. Repeat until saucepan is empty. Cover with a sushi mat and leave to cool. Miso Miso is a fermented soya bean product which is high in essential amino acids and valuable minerals. It also contains Vita- min Bi2. Miso can be used in a variety of ways including sauces, spreads and for season- ing. It is beneficial to the nervous system because it rejuvenates intestinal bacterial flora, which aids digestion and absorption of nutrients. It's very useful for making a transition to a grain-based diet as it turns on the required enzymes to help digest grain. It's important to use miso when reducing intake of animal products. Miso Soup Miso soup can be made in a variety of ways. Using Wakame (sea vegetable) and land vegetables is a good combination which relflects our biological evolution. When a good miso soup is consumed, a feeling of being ‘home’ in your body is experienced. It's good for ‘grounding’ and warming the body. Using sea vege- tables and miso helps to detoxify and relax the body. Preparation Chop onion finely Chop soaked wakame (sea vegetable) Cook onions and wakame in some vegetable stock for 10 mins (kombu sea vegetable can be used for stock). Add some cubed tofu Miso soup can be made in a variety of | Put some miso (about 1/2 tsp per cup of strengthen the intestines and legs. Green ways. Using Wakame (sea vegetable) and soup) in a bowl and add some of the veges strengthen the lungs and liver. land vegetables is a good combination __ stock. Stir until the miso is dissolved. Round vegies, e.g. pumpkin, strengthen which relflects our biological evolution. Return miso to the main soup and taste the stomach and spleen. When a good miso soup is consumed, a _for sweetness, Don't over-season - use 2K feeling of being ~home' in your body is _ your intuition. Simmer lightly for 3 Roger Green is a macrobiotic dieting experienced. It's good for ‘grounding’ mins; you should see the miso ‘rising’. counsellor and shatsu therapist at and warming the body. Using sea vege- This effect is good for the liver. Russell's Natural Health Centre in Glebe, tables and miso helps to detoxify and Serve with a garnish of spring onions - ph (02) 660-1199. He runs the Australian relax the body. this gives a spark of yin to balance the School of Macrobiotics, which starts a 16 Preparation yang aspect of miso soup. week part-time Certificate Course in Chop onion finely Variations Macrobiotic Healing and Cooking in Chop soaked wakame (sea vegetable) Other veges can be added to the stock Jones the Dieteig Mitek et ged LS Cook onions and wakame in some base, they may be sautéd first in pressed ry Sandra Rotheraine oe geaamecy and vegetable stock for 10 mins (kombu sea oil. A few drops of fresh grated ginger = regular cooking classes and Friday vegetable can be used for stock). juice can be added at the end - this gives night dinners with guest speakers. Phone Add some cubed tofu the soup a real perk. Root veges the.number above for information about counselling, courses and workshops. A, NEXUS New Times Five - Winter 1988 3 Put some miso (about 1/2 tsp per cup of soup) in a bowl and add some of the stock. Stir until the miso is dissolved. Return miso to the main soup and taste for sweetness, Don't over-season - use your intuition. Simmer lightly for 3 mins; you should see the miso ‘rising’. This effect is good for the liver. Serve with a garnish of spring onions - this gives a spark of yin to balance the yang aspect of miso soup. Variations Other veges can be added to the stock base, they may be sautéd first in pressed oil. A few drops of fresh grated ginger juice can be added at the end - this gives the soup a real perk. Root veges Macrobiotic Grains