Re: Post 39 day Master Cleanse, Soaking my nuts

I've never actually cooked with daikon that I can remember cept maybe added some to Miso soup. Back years ago when I was into Macrobiotics I had it pickled and shredded raw as a side dish or part of a salad. Most sushi rest use it shredded into real fine angel hair as a side garnish.

I just rmembered that I had unpacked my old macro cookbooks and put them out on my book shelf  so here is one recipe I found for sauted mustard greens and Daikon

1 bunch Mustard Green
1 1/2 cup Daikon thinly sliced
Pinch of sea salt
Tamari to taste
Toasted sesame seed oil
Roasted Sesame seeds

Wash and green and daikon and slice the daikon. Add a small amount of oil to your skillet and saute the daikon over medium flame for 3 mins with a little sea salt. Add enough water to lightly cover the bottom of your skillet pieces and place on top of  daikon. Add a little tamari.Cover and cook for 2-3 mins them mix ip up with the daikon and cook off any excess liquids. Place in a bowl and andd the roasted sesame seeds.

Before Macro got more "westernized" it pretty much consisted of very traditional Japanese cooking which is an art in itself and basically what  my book is geared to . Very precise and specific. Very few condiments at all and it was always aimed at creating balance (Ying-Yang). Very light delicate flavors. Lovely food. 

For sauteing anything toasted sesame oil is my fave. It smells and tastes delishus. If you like sesame one of the few Macro condiments  you can buy packaged is called Gomasio an it's just simply roasted sesame seeds and a little sea salt ground up together. It's traditionally used over brown rice and in the case of the recipe above you can just use it instead of the roastes sesame seeds. I love roasted sesame seeds too and the best way and more flavorful is to buy the raw seed and spread some out on a dry skillet and roast them over a medium flame.

BTW you had mentioned making rice before and the traditional Macro/Japanese way is to pressure cook it. It is absolutely the best and most delishus way to cook brown rice.