Harmony of the vegetables♪♪♪ It is always a great pleasure cooking for the Peninsula Macrobiotic Community in Palo Alto! The theme of May was "Under the Tuscan Sun!" We cooked six items as below.
Tuscan Lentil Soup
Italian salad with Tahini Creamy Dressing
Brown Rice Pasta with Tomato Basil Sauce
Roasted Paprika and Kale with Quinoa
Chocolate Mousse with Berries
(All gulen-fee & all vegan)
Most of the vegetables came from the local farmer's market from Saratoga, Campbell, and Santa Cruz. I traveled all over the place to get the right ingredients. All the organic seasonings are also carefully selected. I never use synthetic seasonings, or white sugar. If you have good quality cold pressed oil, unpasteurized soy-sauce (naturally brewed), sea salt, naturally fermented miso, plum vinegar, home-made amazake, and special spice of love, you can create very delicious food that can also bring a healing effect on your body and soul...
I was ever so grateful that I could invite my mother and sister who happened to visit CA at the time! Thank you Peninsula Macrobiotic Community for giving me the opportunity to work as a chef! Thank you Maho, and Yuki for your wisdom, support and passion to create the dinner with me. Also, I want to thank all the chefs & volunteers who have been serving this community. And all the people who came to dine our food, I feel so fortunate to cook for you! thank you💕