The Calendar CookbookThis cookbook is a record of what Cornellia served for a full year at the George Ohsawa Macrobiotic Foundation. It's filled with delicious recipes and ways to use leftovers using macrobiotic principles. |
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½ cup ½ tsp sea 14 Daikon nuka 15 Chinese cabbage 1b Pressure-cooked brown 20 minutes 28 Wakame Add the salt Amasake apples Azuki bean Baked béchamel sauce broccoli brown rice 1b burdock cabbage nuka pickles carrot miso soup celery Chinese cabbage nuka clear soup cold water Collard green cool cover cups boiling water cups of water cups water cups whole wheat cut ¼ Daikon nuka pickles dough heaping Tbsp Heat the oil Hijiki juice kanten koguchigiri kombu low heat medium heat miso soup Thursday mochi Mustard green Natto nitsuke nitsuke leftover noodles Nori nitsuke nuka pickles 18 ohitashi oil and sauté onion onion nitsuke Pressure-cooked brown rice rice 1b Pressure-cooked sauté sauté the onions scallions serve sesame oil sliced Soak soup Tuesday squash Tbsp oil Tbsp sesame oil Tbsp soy sauce tempura tofu tsp sea salt Turnip umeboshi vegetables Wakame wheat pastry flour whole wheat pastry