On a beautiful Saturday afternoon, I delivered gluten-free vegan burgers to a wonderful Japanese Community in San Jose. Since it is not a usual Japanese bento style, I thought it would be much easier to create this type of lunch box to go. But, oh boy! I ended up spending all day preparing... Baking gluten-free buns and bread required a lot of attention & tears😿 But I am so glad that I was able to complete this mission. I want to thank all the people who tried out my gluten free veggie burgers💕
Here' the full course of the menu.
☆ Lentil & burdock root patty together with homemade kechup
☆ Beets steak with dill sauce
☆ Mushed yellow cauliflower with tofu
☆ Red cabbage & onion slaw
☆ Sautéed daikon & mushrooms
☆ Gluten-free zucchini buns or 2 slices of simple rice bread
☆ Pesto quinoa pasta
☆ Baked sweet potatoes
☆ Lemon curd
(All vegan & Gluten free)
Burdock root has been used for centuries in holistic medicine. It has many healing properties such as a blood purifier to clear the bloodstream of toxins. It also contains multiple types of powerful antioxidants which protect cells in the body from free radicals, and prevents a number of different health conditions. In oriental medicine, burdock juice was used as a remedy to heal the appendicitis. I heard many people recovered after taking these burdock remedies. FYI, I leave the photo copy of "Burdock Juice" recipe from the book called "Macrobiotic Home Remedies" by Michio Kushi.
It has been more than a year since I became an Airbnb host. At first, I was a bit scared and nervous to open up our space to total strangers even though my husband is always there to assist me. Now, I still get nervous, but I enjoy getting to know people more. I met so many wonderful people from all over the world, and some of them became very special friends. That is a wonderful gift that I never imagined before.
It is also a great opportunity for me to share the wisdom of the ancient diet from Japan with the guests. Since breakfast is included, I make it every morning for them. Even though It is just a simple bowl of rice and soup, I make everything from the scratch trying to adjust to their condition. If they are too yang (more contracted), I use dried Shitake (mushroom) and dried daikon broth to bring yin (gentle loosen) energy to balance out their constitutions. If it's a cold winter, I use barley miso and Kuzu to bring the warmth inside their body.
The macrobiotic diet is believed to increase energy, resistance to illness and allowing one live a full life in balance. It is based on the Chinese philosophy of the two opposing yet complementary forces - Yin & Yang.
Once there was a lady who went through chemotherapy while she stayed. I served her a bowl of risotto using various type of aged miso every morning. Aged miso, properly fermented has a tremendous healing power to offset the impact of radiation exposure,
Since every guest is different, it is like a little assignment I receive every morning. I usually think about them first and try to prepare the best meal, using whatever we have in the yard and refrigerator to balance out their conditions,
I never tell my intention behind the breakfast to the guests, I just serve it with a cup of herb tea. I hope they enjoy the time of being in the woods, breathing fresh air so they feel restored & rejuvenated and ready to go back to their own world with a fresh mind.
It is so unfortunate to see many people throw away the carrot tops. Especially, when I see them chopping off the tops at the farmer's market. For me, I get very excited to find carrots that have gorgeously grown tops and can't help to think about this wonderful recipe. These carrot greens have many nutritional benefits as well. It has 6 times more vitaminC than its roots, and contains high amounts of chlorophyll that helps prevent the growth of tumors and cleans the colon, pushing out the accumulated wastes and toxins. So, it is very wise not to throw them away! The recipe I share with you is simple, easy, and very tasty. Here's the recipe.
3-4 bunch of carrot tops, 1/2 cup of sesame seeds (toasted and grind), ½ cup of pumpkin seeds (toasted), 1TBS of sesame oil, pinch of salt, 1 TBS of soy source
1. Toast sesame seeds and pumpkins and put them aside
2. In tIn a saucepan, boil the water first, add a pinch of salt. Then, damp the greens into the saucepan for 30 seconds and drain.
3. Chop the greens.
4. Heat the sauce pan, and add the sesame oil. Then, stir fry the chopped greens.
5. Add the pinch of salt, and soy sauce to taste. Then mix with sesame seeds and pumpkin seeds.
6. Sprinkle on the top of the steamy rice as much as you want!