Macrobiotic Sushi Bowl

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.

(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

Ingredients: (serves 1)

For the Quinoa:

+ 1/3 Cup Dry Quinoa (rinsed and cooked according to directions)

+ 1 Tsp Brown Rice Vinegar

+ 1/4 Tsp each of Black Pepper, Garlic Powder, Onion Powder, and Ginger Powder

+ 1 1/2 Tsp Toasted Sesame Seeds

+ 1/4 Tsp Sesame Oil

Everything else:

+ 1/2 Cup Cooked Pinto Beans

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

+ 1/4 Cup Sauerkraut

+ 1/4 Cup Chopped Cucumber

+ 1 Stalk of Celery (chopped)

+ 1/4 Cup Alfalfa Sprouts

+ A Splash of Coconut Aminos (optional)

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.

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!*