Re: My foray into macro

I do a mix of lots of raw salads and veg juicing and I'll make enough rice for 3 or 4 days. I'll also make some kinda legume like lentils or adukis. When I want a warm meal I'll have rice with Gomasio, some legumes and then steam some greens. 2 of my faves being Kale and brussel sprouts. I love the Kale with a little rice wine vinegar and the BSprouts with a little tamari. To this combo I always have a small amount of pickled side usually a little sourkraut or pickled Daikon which stimulates the proper gastric juices for the digestion of the grains.

Another grain that I like to make a big batch is Millet. I make this terrific Millet with colliflower and onions that is real filling and satisfying.

I make miso soup in 2 serving batches. I sautee onions in a little toasted sesame seed oil in a 2 quart pan then add water, rinsed and washed wakame and some carrots and whatever other vegies I might have at hand. I cook all that for a ittle bit the I take a cup full of the liquid out and add about half a teaspoon of Mugi Miso (Barley) per cup of water into the cup of hot liquid and mash the miso up with a spoon to break up the clumps into solution and add this back to the pot and let it sit for a minute or 2. Every now and then I'll do a very quick but very flavorful miso soup with just a bit of Kombu and dried bonito flakes.

A favotite treat every now and then is I pick up some Amazake. Sometimes when pressed for time I'll just drink a pint of Amazake for lunch. My other treat is baked squares of cinamon raisin Mochi

I go a little more cooked macro in the winter when I enjoy a nice hot meal more often.