The Yin and Yang of Food

So this macrobiotic conference is almost over and I have worked with some interesting chefs/cooks. Some are wacky. Some are gracious. Some, well, some are who they are. I suppose it's no different than any other conference or work environment. But this wouldn't have come together without the man himself.

Michio Kushi (pictured) is the one they talk about when macrobiotics is mentioned. He's the teacher of the teachers now. He, not surprisingly, showed up to talk with us at his institute's conference.

I'm not going to say much about macrobiotic principles now. It's like feng shui. I kinda get it when it's mentioned and my mom's kinda talked about it but if you asked me to feng shui your house, I couldn't do it.

I'm just about as deep and knowledgeable about the ying and yang of food. Health is the key to our future, though.  Without health, what have we got?

Over the last few days, I've met some people with health issues and you wouldn't even know it...and some who you would. It's interesting how passionate people get about their health or the health of others. (As a side note: my cousin is going in for surgery next week to remove some tumors. I believe that positive energy really helps too so if you wouldn't mind, please do your spiritual thing on his behalf. Thanks.)

So if you are afflicted with a health issue, you want to "eat healthier," or are curious, pick up a macrobiotic book at the library, bookstore, or internet bookseller. Kushi's books are, of course, good. I also hear Denny Wexman's, The Great Life Diet, is a great starter book. It couldn't hurt. Macrobiotic food is surprisingly tasty. 

Just take a look at this vegetable roll that only has vegetables in it. Remember, Ming's roll with the soba noodles at Blue Ginger? This one doesn't have rice in it either. It's basically a carrot roll wrapped in a kale/bok choy/scallion mix and seaweed. They don't last very long because water and nori don't play well together for long, and the veggies are wet. But it's tasty. It is seasoned with umeboshi plum vinegar (it's very strong so you don't need much) and lemon juice. All the veggies were blanched. These rolls are courtesy of Jane Stanchich.

Emerald Nori Rolls

1 bunch kale, chopped fine

1 bunch bok choy, chopped fine

2 scallions, thinly sliced

2 tsp umeboshi vinegar

2 TBL brown rice vinegar

1 TBL lemon juice

1 carrot, long strips

3 sheets, pre-toasted nori

1/8 c sesame seeds, toasted

Wash kale and bok choy well. Blanch separately: carrots, kale, bok choy. Squeeze out excess water from greens. Mix blanched kale and bok choy with scallions, vinegars, lemon juice.

Assemble: Place sheet of nori (shiny side down) on sushi mat. Take a handful of greens mixture, squeeze out excess water and spread on nori leaving an inch clear at top and bottom. Put strip of carrots across middle of greens then lightly dampen top and bottom edge of nori with marinade. Using sushi mat, roll up the greens firmly in the nori. Encase the roll with the mat. upturn and squeeze out excess water gently while retaining shape. Remove sushi mat. Let sit for 10 minutes before cutting with sharp, slightly moistened knife. Garnish with toasted sesame seeds.

Bon Appetit.