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DASHI mind eggs only slightly done, 1 x 6” strip of kombu, rinsed break into the bow! just after 4 x shitake mushrooms, adding stock. Alternatively, Roger Green de-stemmed separately poach the eggs in 5 shallots, washed and trimmed shallow water and put on top of 1 lump of ginger, cut noodles. Grind lots of black water pepper on top. shoyu/umeboshi vinegar In a pot, assemble kombu, BUNYA NUT CASSEROLE mushrooms, shallots and ginger. 4 cups boiled bunya nuts, minced Cover with water and simmer for or finely chopped 30-40 mins. Strain. Chop kombu 250 g tempeh slices into squares, shitake into slices. 2 medium onions Return these ingredients to stock 500 g tomatoes, thinly sliced and to energise our healing. They | and season well with shoyu and 250 g sharp cheese, grated produce a more alkaline blood, which umeboshi vinegar. Garnish with (optional) is important for our well-being and | attractively cut greens. salt and pepper to taste immune system. Fruit and sweeteners are used in Grease a 2 litre deep casserole smaller amounts. They are an TOFU EGG NOODLES dish. Cover bottom with a layer of excellent source of moisture, energy | 1'/2 litres cold water bunya nuts, then add layer of andvitamins, butinexcesscancause | 2 sticks kombu sliced onions, which have been “yin” symptoms such as coldness 5 shitake mushrooms, rinsed fried in a small amount of oil until (also hot head andcold feet), muscle | 1 tablespoon mirin soft and clear. Next add a layer of weakness, difficulty to concentrate, | 7 carrot sliced lightly fried, chopped tempeh, then bruising easily, dull aches and pains | 2 cups chinese greens, sliced a layer of tomatoes. Sprinkle with and emotional patterns such as | 7 egg per person some grated cheese. Repeat worry, fear and timidness. shoyu to taste layers, finishing with bunya nuts Finally, it is worth remembering | 1 spring onion, sliced to garnish sprinkled with grated cheese. that all symptoms are the body’s | black pepper ; Cover and place in moderate oven natural and healthy mechanisms for | dark sesame oil for 1-1'/2 hours, removing lid for regaining its balance. Therefore, trust | 1 pkt udon or Chinese noodles last 15 minutes. your body, listen to its messages | 1 block tofu, sliced or diced and learn from your experiences. | bean sprouts Through experimentation, you will BLUEBERRY JELLY soon see how easy it becomes to | Cook noodles, rinse under cold 1 punnet blueberries, washed keep a stable mind and body. [NM] water and drain. Add kombu to 1 punnet strawberries, washed water with shitake and carrot. and cleaned Bring to a boil slowly. Simmer for 2 cups apple juice 15 mins till shitake mushrooms are | 1 cup water if you would like to purchase the soft. Remove kombu. Add 3'/2 tablespoons of agar flakes Australian School of Macrobiotics Chinese greens and mirin. Place tiny pinch sea salt Cookbook, which describes the some noodles in each bowl. Add macrobiotic approach in more detail, '/4 teaspoon dark sesame oil to In a pot, put water, salt and flakes. gos oop fa go e0 postage send each, then tofu, bean sprouts, Simmer until flakes are completely packaging to: , 9 spring onions and 1 tablespoon dissolved (approx. 10 mins). Pour ASM shoyu or to taste. Slice the shitake | over berries in a rinsed mould, let PO Box 705 and share them between the cool and set. Remove from mould Glebe NSW 2037 bowls. Add hot broth. If you don’t and serve with a mint garnish. DASHI Roger Green if you would like to purchase the Australian School of Macrobiotics Cookbook, which describes the macrobiotic approach in more detail, and with delicious recipes, send $25.00 plus $3.50 postage and packaging to: A.S.M PO Box 705 Glebe NSW 2037 35 BUNYA NUT CASSEROLE TOFU EGG NOODLES BLUEBERRY JELLY