Category: Macrobiotic Techniques

Fermented Kayu Bread

11/11/2021

Kayu bread is a macrobiotic delicacy. This Gluten free version takes me back to my Kushi Institute days. We didn't eat much baked flour goods, so it was always a special occasion when we had enough rice leftover to ferment into kayo bread! This is a chewy almost pudding like bread that makes any snack or meal hearty.

Enjoy with butter and jam!

Short grain brown rice (I used 2 cups dried and pressure cooked with double water)
Miso of choice (I prefer chickpea miso, but any will do)
Optional probiotics (I just used what I had in fridge)
Gluten free flours of choice (I like Pamela's Pancake Mix and Bob's 1 to 1 GF blend)
Honey

Place your rice in a bowl and add 1-2 cups of water, 2 Tbs. miso and 1 capsule of probiotic.

Cover with plastic wrap and make some holes for air circulation.

After a day, it will release a lot of water and look like this. Stir 2x/day.

On the second day, add some flour and honey just to feed the fermentation process. Cover and let sit for another 1-3 days (staring 2x day). It should smell fermented but not like it's gone bad. This is hard to teach. You just have to trust your nose and instincts as to when its ready to put in oven.

Line your bread pans with parchment paper and spray with oil so the dough won't stick. Mix in enough flour to create a thick cake-like batter.

Bake at 350 for at least an hour. The top will turn brown and it will rise a bit, but it will also always be sticky inside due to the amount of rice, so use your instincts as to when to take out. Because I slice each spice and toast in a toaster oven each time I have it, that crisps it up a bit before eating.

Soft and delicious. Add favorite toppings and don't eat it cold. Much better warmed up and crisped a bit on edges.

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Nori Bandage

7/17/2015

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Black band-aids are the best! They stop the bleeding and the pain in seconds. Full of minerals and the power to shrink wrap bacteria out, they are perfect to keep in any kitchen or first aid kit. No need for adhesive. Read below...

Disclaimer: Do I really need one, folks? Go to the hospital if you are really cut. This is for a minor issue. Even though I've really cut deep, through my nail and this worked like a charm, please use your discretion to decide when a cut needs medical attention.

Nori sheet, cut into strips

Cut your nori, or if you're in a hurry, just tear off a piece large enough to cover the effected area. This is best suited for fingers as the nori can completely wrap around. Do not use salted or oiled nori snacks. Just plain old toasted or raw nori for making sushi.

Take effected finger and wrap all around with a strip of the nori. Then place in your mouth to moisten or gently rub some water on it to start the shrinking process.

Have you ever noticed how tight sushi is wrapped? When nori paper gets wet it contracts slightly making the sheet more durable and strong. Perfect to shrink wrap your finger to stop bleeding or just to hold the skin together so it can heal.

Watch the shrinking happen before your eyes. The pain should subside and even completely go a way quickly. The minerals in the nori help with that.

Now, don't get it wet. It will fall apart and you'll have to re-apply. I know nori is irresistible, but don't eat it either. It should hold up for a few hours to calm the situation down.

You may be amazed at the results. This is my finger the next day. I had cut all the way through the nail. It never split or peeled off. It was almost like it fused back together.

For long term bandaging use a band-aid.

This technique is obviously not for open wounds.

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Marinated Beets

1/6/2014

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I used to really dislike the earthy taste of beets. I've learned to love them by making them sweet from broiling, juicing and marinating them. If you don't like beets, think again. Try them in a new way with new eyes for this new year.

1 large beet
2 tsp. Ume Vinegar or 1 tsp. Sea Salt
1-2 tbs. Red wine vinegar or favorite of choice
2 tbs. Olive or Avocado Oil

Wash and peel your beets. I like to do it in running water.

Then grate them on a fine setting. The finer the sweeter they will be. I use the sink for easy cleanup. Beets can be messy. Try wetting your hands first so the red doesn't stick to you like glue.

Pour in your oil, vinegar, and salt. Let set for 15+ minutes. The hardest part about this dish is the grating. If you have an electric grater, go for it, but they never seem to have the settings to make it fine enough.

Enjoy on top of salad or as a side dish of its own.

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Pressed Salad

11/16/2013

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What the...?! Why would you want to press a salad? Most people like them un-wilted. In Japanese style macrobiotics, the pressed salad is used for live enzymes from raw food, but adding a pickling quality to make it more digestible. This is particularly useful for those with poor digestion that are sick or weak. I'm neither, but still love the crunchy, wilted style of this salad.

Hard veggies of choice (just choose 3):
Examples:
Cabbage (green or Napa)
Red Radishes or Daikon
Red Onion
Broccoli Stems
Cucumbers

If you like, something green (just choose 1):
Examples:
Root Tops for color (carrot, radish, daikon...)
Arugula
Collards

Ume Vinegar or Sea Salt
Large Bowl
Small Plate
Something Heavy

The trick to a good pressed salad is that you need to slice all your vegetables very thin. This way the pickling process happens quickly.

Here I've used Cabbage, Red Onion...

...and Radish.

But this dish is a great way to use those pesky broccoli stems that they make you buy with the tops! They're tender and have a light broccoli taste.

Take the tops off for use in another dish.

Peel the hard fibrous skin off with your knife.

Slice on a thin diagonal.

And then into a thin matchstick.

Place all your sliced veggies in a large bowl and knead in ume vinegar or salt. I can't tell you exactly how much as there are too many variables, but make sure that the veggies glisten or actually have water drip off them when you squeeze them. This amount of wetness will vary depending on the vegetable you choose.

Place a small plate on top of the veggies and then something heavy on top of the plate. This is where pressure and time help the salt to change the energy and start the pickling process.

After 15 minutes you should see water rise above the vegetables. If you don't then you need more ume or salt.

Then let it press for 30min to an hour depending on your choice of veggies. Harder veggies can have a longer time.

Strain the excess water and squeeze the veggies.

Taste them, too. If they are too salty, then rinse them and squeeze the excess water off.

Ready to eat as is or with your favorite dressing.

I like my dairy-free ranch. It makes it taste like coleslaw.

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Fermented Kayu Bread

Nori Bandage

Marinated Beets

Pressed Salad

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