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Home » Main Dish » Macrobiotic Sushi Bowl

Macrobiotic Sushi Bowl

Published: Dec 11, 2013 · Modified: Dec 24, 2014 by Rebecca Pytell · This post may contain affiliate links.

It snowed yesterday! No school and now a lovely white landscape. Don't you just love when it snows and everything just seems quiet and calm? It is the best. It snowed through the morning and ended around 2ish. It definitely made for a lazy day, but it was needed so I won't complain one bit. I got some extra sleeping in, and a tons of AP Government work that needed to get done. So maybe I was a little productive...but only a little. Anyway, I have a new recipe for you guys today. So now jumping from snow talk to macrobiotic talk!

I have seen the occasional (and delicious looking) recipe or two that says it is some sort of Macrobiotic bowl. I never really knew what the macrobiotic diet meant so I did some research. I saw that a lot of the recipes contained fermented foods, (Asian foods) sea veggies, whole grains, and fresh veggies (right up my ally!) and they always looks pretty damn good. So here is an excerpt I found that explains the basics of Macrobiotic.

http://www.informedmeateater.com/wp-content/uploads/2013/10/macrobiotic-diet-chart.jpg(source)

"A macrobiotic diet combines elements of Buddhism with dietary principles based on simplicity and avoidance of "toxins" that come from eating dairy products, meats, and oily foods. Older versions of the macrobiotic diet were quite restrictive. One variation allowed only the consumption of whole grains. Current proponents of the diet advocate flexibility but still discourage dairy products, meats, and refined sugars,

The standard macrobiotic diet of today consists of 50 to 60 percent organically grown whole grains, 20% to 25% locally and organically grown fruits and vegetables, and 5% to 10% soups made with vegetables, seaweed, grains, beans, and miso (a fermented soy product). Other elements may include occasional helpings of fresh white fish, nuts, seeds, pickles, Asian condiments, and non-stimulating and non-aromatic teas. Early versions of the diet excluded all animal products. Proponents still discourage dairy products, eggs, coffee, sugar, stimulant and aromatic herbs, red meat, poultry, and processed foods. Some vegetables, such as potatoes, tomatoes, eggplant, peppers, asparagus, spinach, beets, zucchini, and avocados, are discouraged. The diet also advises against eating fruit that does not grow locally (for example, in most of the United States and Europe, bananas, pineapples, and other tropical fruits).

The macrobiotic diet also prescribes specific ways of cooking food. Pots, pans, and utensils should be made only from certain materials such as wood, glass, ceramic, stainless steel, and enameled pieces. People who practice the diet do not usually cook with microwaves or electricity, nor do they consume vitamin or mineral supplements or heavily processed foods. Food is chewed until it is fluid in order to help with digestion. Since food is thought to be sacred, it is prepared in a peaceful setting.

The macrobiotic diet can vary slightly according to a person's age, sex, level of physical activity, and native climate. Although macrobiotic dietary guidelines are only one aspect of a larger philosophical and spiritual system, the diet has drawn the most attention in the West." (Source)

Interesting right? Well one day I wanted to make some sushi so I gathered all the ingredients and even bought a bamboo roller. Well I didn't do it right and the rolls just...well...didn't work out. A total fail. I know what I did wrong, but I was to impatient to try again so I threw everything into a bowl instead. So why did I bring up Macrobiotic. Well I was trying to make macrobiotic sushi (which I will succeed at one day) but I decided a bowl would be more sufficient since I really am very impatient. Thus, the Macrobiotic Sushi Bowl was born 🙂

Macrobiotic Sushi Bowl

Macrobiotic Sushi Bowl 4

Ingredients: (serves 1)

For the Quinoa:

+ ⅓ Cup Dry Quinoa (rinsed and cooked according to directions)

+ 1 Tsp Brown Rice Vinegar

+ ¼ Tsp each of Black Pepper, Garlic Powder, Onion Powder, and Ginger Powder

+ 1 ½ Tsp Toasted Sesame Seeds

+ ¼ Tsp Sesame Oil

Everything else:

+ ½ Cup Cooked Pinto Beans

+ 1 Nori Sheet (broken int0 bite-sized pieces)

+ ¼ Cup Sauerkraut

+ ¼ Cup Chopped Cucumber

+ 1 Stalk of Celery (chopped)

+ ¼ Cup Alfalfa Sprouts

+ A Splash of Coconut Aminos (optional)

Macrobiotic Sushi Bowl 1

Directions:

+ Cook the Quinoa and let it cool for 10 minutes when done. Then add in the spices and sesame seeds and oil, stir to combine.

+ In a large bowl combine the quinoa, beans, veggies, and nori. Then just top with some additional sesame seeds and coconut amionos if desired.

Macrobiotic Sushi Bowl 3

Macrobiotic Sushi Bowl 2

This bowl is super healthy and great for the belly 🙂 Fermented foods, sprouted foods (next time I am going to try it with some sprouted beans or lentils!), raw veggies, and lovely quinoa. Definitely a power dinner bowl!

So tell me:

Ever try a Macrobiotic style recipe?

Do you like Sauerkraut? I just bought it because I knew it was extremely good for the tummy and I am trying to heal mine naturally. I loved it, but the only thing is it was way to salty for me! You know I don't use salt in my cooking and I hate salty things. But a little at a time was okay for flavor, but the salt a-salted killed my taste buds! (I bought coconut aminos for this recipe because I wanted the whole Asian flair, but I ended up not using them because it was too salty for me as is 😛 That is why it was an optional ingredient!

*Recipe linking up for the week! WIAW, Allergy Free Wednesdays, #RecipeFridays, and Ricki’s Wellness Weekend!*

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Reader Interactions

Comments

  1. gastronomiette

    January 20, 2014 at 12:09 pm

    I love bowls like these! You should try an asian pickle (pickled mustard greens, pickled bamboo shoots, pickled carrots, kimchi), too! Same macrobiotic benefits.

    Also there is this fermented soybean called "natto" that many japanese people eat with rice, that's full of good bacteria! I bet you'd like to try it - it's a bit funky smelling at first, but once you've had it a few times it's addicting 🙂

    Reply
    • strengthandsunshine

      January 20, 2014 at 12:11 pm

      I have always wanted to try Kimchi, but can't find it at any grocery stores around where I live.
      I would of course try natto, but unfortunately I have a soy allergy!

      Reply
  2. Kierston @candyfit

    December 17, 2013 at 4:15 pm

    It looks refreshing tasty! Thanks for linking up to #RECIPEFRIDAY!

    Reply
    • strengthandsunshine

      December 17, 2013 at 4:16 pm

      Thanks Kierston 🙂

      Reply
  3. Marla

    December 17, 2013 at 11:58 am

    We make our own sauerkraut and we love. This is a great recipe. Thanks for sharing.

    Reply
    • strengthandsunshine

      December 17, 2013 at 12:05 pm

      If you make your own, can you dramatically decrease the salt?

      Reply
  4. Deborah Smikle-Davis (@debsmikdav1)

    December 15, 2013 at 11:59 pm

    I love this recipe for very personal recipes! I studied and followed macrobiotic so for years so it is such a pleasure to read recipe for a Macrobiotic Sushi Bowl! What a little bowl of heaven! This is my favorite way to eat! It is so satisfying! Over the years I have had the pleasure of taking classes at the famous Kushi Institute founded by Michio Kushiro, founder of of that macrobiotic center in Massachusetts and I even attended their annual summer Macrobiotic Conference in Vermont! So thank you for sharing this wonderful recipe in the Healthy, Happy, Green and Natural Hop! Have a happy holiday!

    Reply
    • strengthandsunshine

      December 16, 2013 at 12:35 am

      That's so interesting! If you have any yummy recipes, please share 😉

      Reply

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