Aveline Kushi, the first lady of macrobiotics, and Wendy Esko, teacher at the Kushi Institute, present creative new salad ideas for light and healthy eating. This beautifully illustrated cooking reference contains 150 step-by-step recipes that demonstrate how to make a large variety of seafood, pasta, whole grain, bean and fruit salads.
Combining years of macrobiotic cooking experience with taste & whole foods, this is a guide for preparing nutritionally complete & balanced meals in harmony with the seasons. Written by the co-founder of the American Macrobiotic movement, each recipe has been refined to bring you optimum nutrition with maximum tast.
Rooted in centuries-old principles, the macrobiotic diet consists of simple yet highly nutritious foods such as whole grains, vegetables, and beans, selected and prepared in harmony with the seasons. From lightly sautéed spring greens and sea vegetables and refreshing summer salads, to harvest vegetables and hearty winter stews, The Changing Seasons Macrobiotic Cookbook provides hundreds of easy-to-follow and flavorful recipes for complete and balanced macrobiotic meals. A combination of great taste and whole foods, this is traditional macrobiotic cooking at its best.
Mr. Kushi suggests a more simple way of eating and living, in harmony with vital health and happiness.
Cookbook author Wendy Esko presents a stunning collection of over 100 tested rice recipes in this illustrated guide. Discover various methods for perfectly cooking brown rice, making it accessible and enjoyable for home cooks.
Offers recipes for dishes featuring whole grains, including brown rice, sweet rice, mochi, barley, wheat, rye, oats, corn, seitan, and fu.
"Anyone watching his or her weight can profit by using these 150 recipes and 30 menus.... Foodstuffs blend old and new tastes, ...each recipe includes nutritional and exchange information."
Shows how to make pasta and noodles, and shares international style recipes for soups, main dishes, and side dishes featuring pasta.
