Homemade Brown Rice Cream for Special Healing

The first time I made Brown rice cream was when my mother was very ill and couldn’t eat much of anything.
I remember when she put the cream in her mouth and was able to swallow it, she said with tears in her eyes, “So good…thank you.”
Later, she remarked how warm and better she felt inside.

To me, this experience exemplified what I believe “true healing” is all about.

When I started chemotherapy for Primary Liver Diffuse Large B-cell Non-Hodgkin Lymphoma (caused by Hepatitis C that I got from the blood transfusion when I had a  life-threatening car crash in 2001) last year, I had no idea the side effects included a change in my taste buds.
During chemotherapy, I  was not able to eat many of my favorite foods, including miso soup, leafy greens, sea vegetables like hijiki and arame, soy sauce, umeboshi plum seasoning, etc.

I was very weak, and not only was I not able to eat anything, I could not digest the food, so Eric made soft rice porridge.
One day I remembered how much Brown rice cream helped my mother, so I asked Eric to make it for me.
This was the best thing I could have asked for!

Homemade brown rice cream is very digestible, and when I put it in my mouth in the hospital room during my first chemotherapy, I felt that the warmth and creaminess of brown rice cream gave me comfort deep inside.
My feeling of tightness out of fear and sadness were lifted away.

Homemade brown rice cream is, on top of these benefits, is very nutritious for special healing.

I have been eating it for breakfast every day for over one year.  I love the soft gentle texture, which makes me feel calm and at peace.

 My mother was right.  I feel warm and better each day.

Hope you try it someday!

With Love,

Sanae 💖

B rice cream with gomashio

With gomashio (sesame salt) condiment

 

Recipe

HOMEMADE BROWN RICE CREAM
for special healing

1 cup brown rice

10 cups purified water

pinch of sea salt

condiment (option)

  1. Wash and soak the brown rice for over six hours to overnight.
  2. When soaking is completed, transfer the rice to a cast-iron or stainless steel frying pan over medium-low heat. Using a wooden spatula, dry roast the rice until it is uniformly golden brown and the rice releases a nutty fragrance.
  3. In a stainless steel or ceramic pot, combine the toasted rice and the water over a medium-high flame until the water begins to boil. Add sea salt, and cover with lid.
  4. Place a flame deflector over the flame, reduce heat to low and simmer for 1 1⁄2 to 2 hours, or until half the water has evaporated.
  5. Wait an additional 5 to 10 minutes, remove the lid, and allow to cool.
  6. Transfer rice to an unbleached cheesecloth or a very fine mesh stainless strainer (food mill) that is placed over a bowl. Squeeze or mash the rice cream to separate it from the pulp.
  7. Transfer the cream back into the pot over a medium flame to reheat.
    Serve hot. You can add condiments* if you like

* Condiments:  Varieties are gomashio (sesame salt), an umeboshi plum, scallions, chopped parsley, sunflower seeds, or pumpkin seeds etc.

Recipe from Love, Sanae cookbook

B Rice Cream with umeboshi 650

with umeboshi plum condiment/pickle

 

Red Radish & Wakame Pressed Pickle Salad

Eating sour taste with fermented foods which have enzyme helps to detox your liver and gallbladder. (Liver and Gallbladder is active in spring time)

Liver and Gallbladder is active in springtime by Oriental medicine.

Making quick pressed pickles and eat as a salad is perfect for this season.

650 Red radish

Red Radishes with Leafy Greens from Santa Monica Farmers Market

 

Here is the recipe for you (You can use this recipe for your dog’s meal also, but take out umeboshi plums!)

Red radish and Wakame Pressed Pickle Salad

Makes: Two servings

1/4 cup soaked wakame sea vegetable, cut small

2 cups thinly sliced red radishes with the leafy greens

1~2 umeboshi plums – make a paste with knife

pickle presser or plate with rocks

 

  1. Soak the wakame till it gets soft. Cut the wakame bite size.
  1. Place the sliced red radishes with small cut the greens in a bowl and add the Wakame over
  1. Add umeboshi plum paste to the wakame and red radishes with the greens and mix very well.
  1. Place them into a pickle presser and put the top on to apply pressure or place a plate which fit to press to the bowl and put rocks to press.
  1. Allow sitting about 1~3 hours. Remove them and squeeze out excess liquid and taste.
  1. Arrange attractively in a serving dish.

 

650 Main Coast Wakame

Wakame from Maine Seaweed

 

Variation: Use daikon, Chinese cabbage or your favorite vegetables.

These pickles salad is even more delicious if aged for 2-3 days. It will keep about 1-2 weeks if stored in the refrigerator. Pickles aid digestion, strengthen the intestines and increase the appetite.

 

Bon Appetit!

Love, Sanae

Furofuki Daikon

Daikon means “big” (dai) “root” (kon) in Japanese. It is a big white radish you see at Asian markets and most health stores and farmers’ markets now.

 

When I was a child, up to 20 years old, I did not like to eat daikon unless it was made like spicy kimchee pickles. But my mother said, “Don’t worry: I did not like to eat daikon, either. I love them now, so you will love eating them when you grow up.” She was right.

 

Now, daikon is one of my favorite vegetables. Daikon grows in spring, summer and autumn/winter, but I love the autumn/winter (the end of October to February) ones the best. Many different kinds of daikon are available in America. Each has a slightly different taste, and the harvesting season also affects the taste. I think the summer daikons are a little bitter and winter ones are sweeter, but you can taste and find out for yourself.

 

Daikon helps eliminate excess water and animal fats from the body and has a wide range of medicinal uses. It also aids in the digestion of whole grains and vegetables. Here’s a quick breakdown of the health benefits:

 

Health Benefits of Daikon

Respiratory Health: The combination of antibacterial and antiviral activity with the expectorant properties of daikon and daikon juice make it ideal for clearing up respiratory symptoms. Daikon juice not only clears out phlegm, but also eliminates bacteria and other pathogens, keeping your respiratory system healthy.

Digestive Health: Daikon juice has been shown to possess enzymes similar to those found in the human digestive tract, including amylase and esterase.

Detoxification: Daikon has a diuretic benefit; it helps keep the kidneys clean and functioning at a high level by stimulating the elimination of excess toxins, fats, and even water through urination.

Cancer Prevention: Daikon not only has a high nutrient content, but it also possesses certain antioxidant phenolic compounds that have been shown to reduce various types of cancer, particularly of the stomach.

Immune System: The high concentration of vitamin C in daikon makes it an ideal partner for your immune system.

Anti-Inflammatory Action: Research has found that the level of anti-inflammatory compounds in daikon juice and the normal roots and leaves can significantly decrease inflammation throughout the body, lower the chance of developing arthritis, treat gout, and ease discomfort and pain from injuries and strained muscles.

Bone Health: Daikon is a rich source of calcium, which is essential for bone health. If you are at risk for developing osteoporosis or are beginning to feel the pain of your age, adding some daikon and calcium to your diet can definitely improve your conditions and slow the natural aging process.

Weight Loss: It is low in calories and contains no cholesterol, but it’s high in fiber and nutrient content, making it a weight-loss aid. It fills you up and gives you essential nutrients for your day without significantly boosting the number of consumed calories or cholesterol in your diet.

Skin Health: The antioxidant properties of daikon help to prevent the effects of free radicals, the harmful byproducts of cellular metabolism. So, you can use daikon juice or a slice of daikon for bug bites and other skin irritations.

A Word of Warning: Some evidence suggests that daikon and other radish varieties shouldn’t be eaten by people with gallstones. Other than that, daikon is not commonly known as an allergen and is generally considered healthy for anyone.

Source: Organic Facts

 

Furofuki Daikon (Simmered Daikon) Recipe

From Love, Sanae

650 Plant Based School Furofuki Daikon 700

 

MAKES 4 SERVINGS

 

8 rounds (each 3/4″ thick) daikon radish

2 strips (each 7″ long) kombu

4–5 tablespoons tamari

2–3 tablespoons sesame seeds, washed

2 tablespoons barley miso

4–5 cups spring water

 

  1. Put the kombu in a pot; layer the daikon on top.
  2. Add water to half-cover the daikon, and bring it to a boil.
  3. Add 1–2 tablespoons tamari for each cup of water. Cover and reduce heat to low. Simmer until daikon is tender, about 30–40 minutes.
  4. To make sesame-miso sauce, dry-roast the sesame seeds in a heavy skillet over medium-­high heat, until lightly toasted and fragrant. Stir constantly.
  5. Place toasted seeds in a suribachi and grind to a paste.
  6. Blend in miso, and thin the mixture with 2–3 tablespoons of the cooking liquid.
  7. Serve the daikon topped with the sesame-miso sauce.

 

Enjoy!

Love, Sanae 💖

New Year Recipe: Omedetou

In the macrobiotic world, azuki bean congee has a special name: omedetou.

(Azuki beans are strengthing beans and the sprout is beautiful as the front photo.)

The word means “congratulations” and is used especially in the New Year and for happy occasions like having a baby, passing a big exam, etc. George Ohsawa (founder of the macrobiotic philosophy) named azuki bean congee omedetou for when you get well from illness. Eating this porridge in the New Year will help you have a positive mind.

 

650-%e3%81%8a%e3%82%81%e3%81%a6%e3%82%99%e3%81%a8%e3%81%86-br

photo: Omedetou in my cat rice bowl

 

Makes 4 servings

 

1 cup brown rice

½ cup azuki beans

5–10 cups purified water

1″ square kombu sea vegetables昆布 (2cmx2cm)1枚

Roasted sesame seeds

 

Pressure Cooker Method:

  1. Wash the rice gently, about three times. Roast till golden brown. Wash the azuki beans and remove pebbles, etc.
  2. Place the rice and beans in the pressure cooker. Add the water and kombu, cover, and heat over a medium-high flame.
  3. When the pressure is up, turn the flame to simmer and cook for 60 minutes.
  4. Remove from the flame and wait till the pressure is down.
  5. Serve with roasted sesame seeds.

 

Non-Pressure Method:

  1. Wash the rice gently, about three times. Roast till golden brown. Wash the azuki beans and remove pebbles, etc.
  2. Place the rice and beans in a stainless or ceramic pot, add water, and heat over a medium-high flame.
  3. When it starts to boil, add the kombu, cover, turn the flame to simmer, and cook for 2 hours.
  4. Remove from the flame, and wait till the pressure is down.
  5. Serve with roasted sesame seeds.

 

Enjoy your omedetou and chew well!

Love,

Sanae💖

Pumpkin Season’s Healthy Tips and Recipe

Happy pumpkin season to all of you!

650-many-pumpkins-cr

Here are the Pumpkin Benefits for you:

  • Good for eyesight: Pumpkin is high in beta carotene and contains vitamin A, which is good for our eyes.
  • Helps weight loss: Pumpkin is high in fiber and low in calories, so we can get a full feeling with fewer calories.
  • Supports the heart: Pumpkin seeds help reduce LDL, or bad cholesterol.
  • Protects the skin: Pumpkin’s orange hue is from carotenoids, wrinkle-fighting plant pigments that help neutralize free radicals in the skin.
  • Mood booster: Pumpkin seeds are rich in the amino acid L-tryptophan, a compound that improves mood naturally and may even be effective against depression.

 

Seasonal Recipe:

MILLET with KABOCHA (Japanese Hard Squash)

This is one of my favorite recipes for this season. It is easy to make and very delicious!

650-millet-kabocha

 

1 cup millet
3 to 4 cups purified water
1 cups Kabocha, diced
1⁄8 teaspoon sea salt
 or 1″ square kombu sea vegetable
roasted pumpkin seeds as you like

① Wash the millet and lightly dry roast the washed millet in a skillet over medium heat, stirring constantly until it smells toasty.
② Meanwhile, in a large saucepan over medium- high heat, bring the water to a boil. Add millet, kabocha and sea salt, reduce heat to low, cover and simmer for 20       minutes.
③ Serve with roasted pumpkin seeds as garnish.

 

Hope you try it.

Love,

Sanae 💖

Macrobiotic Plant Based Vegan Cooking Class: How to Make Nourishing Soup

Our bodies are more than 50% water. You’ve probably heard that, right?

 According to chemistry expert Anne Marie Helmenstine, Ph.D., the amount of water in the human body ranges from 50–75%. The average adult human body is 50–65% water, averaging around 57–60%. The percentage of water in infants is much higher, typically around 75–78% water, dropping to 65% by 1 year of age.*

 

650 Sanae Showing Daikon

Daikon radish is one of my favorite vegetable for making soup.

When I learned macrobiotic vegan cooking in 1993 to heal from ovarian cancer, I learned to soak whole grains and beans in water (spring or purified) 4–6 hours or overnight before cooking. Soaking helps with digestion and makes whole grains and beans softer, with more liquid content.

 

I realized that our bodies need more nourishing foods like soup, which has more liquid, every day. It does not have to be a large amount—just 1–2 cups a day. Dealing with my cancer taught me this principle, and since then, I have soup every day. Usually, I have one cup of miso soup with three or more kinds of vegetables in the morning; many times, I have a creamy soup at lunchtime and even dinner.

650 Kombu & Shiitake Dashi 1

Kombu and shiitake mushroom umami dashi (stock) in the beginning

 

650 Kombu & Shiitake Dashi 2

Kombu and shiitake mushroom umami dashi (stock) after 10 minutes.

 

 

 

Kombu & Shiitake Dashi (this is how you create the Umami flavor)

purified water

kombu, dried (use one 1⁄2-inch square piece per cup of water)

dried shiitake mushrooms (one shiitake for every 1 to 2 cups of water)

  1. Wipe to clean kombu and shiitake with a dry cloth.
  2. To make dashi, use one of the following methods:
    1) No-cook method: In a bowl, combine the kombu, shiitake and water and soak for at least 2 to 3 hours.
    2) Stovetop method: In a saucepan over medium- high flame, combine the kombu and water. Bring to a boil, reduce heat and simmer (either covered or uncovered) for about 20 to 30 minutes.
  3. Strain out and reserve the kombu strip to make Kombu Condiment. Dashi is now ready for use in soups and stews. Dashi will keep for 2 or 3 days in the refrigerator.

 

Soup helps the digestive system and gives us gentle energy to be able to relax in a natural way. Many busy people come home and eat bread or microwavable food to save time, but bread is dry, and microwavable food provides more chaotic energy. Overall, they cause contracted tightness, and we are unable to relax our intestines, body or mind.

 

It doesn’t take much time to make soup a few times a week. A large quantity will last few days, and you can easily reheat it on the stove. It is simple if you plan a menu every week.

 

650 Miso soup

Miso soup that we made in the class.

 

When I teach my macrobiotic principle cooking series, the first two classes cover whole grains, and the third is soup. In last week’s class, I taught how to make five different soups using umami dashi:

 

  1. Kombu & shiitake dashi (this is how you create the umami flavor)
  2. Clear soup (consommé)
  3. Miso soup (summer vegetables)
  4. Whole grain and vegetable soup (summer whole grain)
  5. Creamy soup (summer corn soup)

 

650 Showing how to cut corn Eric way

Showing how to cut corn my husband, Chef Eric way.

 

650 Sanae shoing a half moon onion

Showing a half moon cut onion.

 

My teachings include:

Cut vegetables after you carefully wash them. Keep vegetables separate from one another so they do not exchange their energy before cooking. Add the vegetables one by one, letting them meet slowly and get along together. Once you add the vegetables together, do not mix too much; they do not need a lot of help to create a peaceful and delicious soup. We are just there to support them.

 

650 Vegetables separate

Keep all the vegetables separate till you cook.

When you add seasoning—soy sauce (or tamari, if you need gluten-free), miso or sea salt—do not add too much, so you do not lose the each vegetable’s delicate aroma and texture. Most of the foods we eat are abundant with seasoning (spices, oils), making us unable to taste the vegetable/plant/whole grain itself. I’ll occasionally add more seasoning for certain special foods, but many people add strong spices and oils to most of their food, even with plant-based menus.

650 Using corn cub for stock

Corn cobs for making sweet dashi (stock).

650 Making Quinoa Soup

Making quinoa soup.

 

Just eating plant-based food in the beginning of transitioning from a meat-based menu is excellent, but in order for us to keep our bodies healthy and be peaceful in our minds, we need to learn cooking principles for modern life. We are all facing everyday life with more stress, worry, fear, frustration, anger and depression, so I believe we need to bring order to our universe and learn how to cook with principles.

 

650 Sanae & Stdents

We all enjoyed soup making class!

 

The first thing we need to do is to just cook simple foods for ourselves—making whole grains and soup every day is a great way to start—so we must learn to make time for cooking. I believe strongly that cooking your own simple whole grains and soup will improve your life. I hope you’ll join me in living a healthy and happy life.

Love,
Sanae 💖

 

*Source: http://chemistry.about.com/od/waterchemistry/f/How-Much-Of-Your-Body-Is-Water.htm