Korean Cauliflower

I'm not into fad diets. However, I return to macrobiotics when I feel off-balance, sluggish and in need of a healing food plan. I don't go hungry. I don't live on boring salads. When I'm in my macro-mode, I slurp my immune-boosting 5-minute Miso Mushroom Soup  or my Hearty Miso Soup With Mushrooms & Wild Rice. I make lots of simple vegetable dishes. I walk on the beach with my beagle, even in winter. I love the off-season here in New England. It's so peaceful with the sun low in the sky.

Moroccan Nourish Bowl With Chickpeas, Wild Rice And Tahini-Maple Drizzle

This macrobiotic recipe has a Moroccan vibe. Freshly sautéed, uncomplicated food is often what we crave most. Some of us just don't know it yet because we haven't given it a proper try. The macrobiotic approach is basically a natural diet with lots of whole grains, vegetables and beans. Often miso or a light vegetable soup is present at the start of the meal. It's a healing diet that leaves me feeling good.

If you told me a month ago I'd be craving miso soup and brown rice, I wouldn't have believed you. But that's what happened to me (and many others) on this unique path. I've also started to lose a little weight, which is an added benefit. I feel lighter and stronger. I start my day with naturally-sweetened oatmeal, tahini and naturally-sweetened jam on whole wheat toast or sourdough toast with tahini and real maple syrup. My morning Miso Soup and some toast is also a go-to breakfast idea. Instead of coffee or my usual black tea, I drink Genmaicha tea for its metabolism-boosting properties and calm energy. I find my own macro-way. I come home to this healing path when I need it most.     

Miso Mushroom Soup

Life is about balance. Not everyone has time to cook, but we all must be fed. This 5-minute miso soup comes to the rescue with its gentle and restorative properties. I have it for breakfast, especially after working a busy night in the crisis center. It might seem strange to have soup as your morning meal, but give it a go. Miso for breakfast is macrobiotic. It's a Japanese custom to start the day with miso soup. It's wonderful. It's lovely for lunch too. Here's why....

Macro-Bliss Bowl

I work near a macrobiotic restaurant where a quiet Japanese chef prepares a lovely array of balanced food. Typically, I go there with my 70 year old nurse friend. She introduced me to this way of cooking and eating. She looks like she's in her forties. She learned about macrobiotics while living in Vermont. When we have too many difficult shifts at the psychiatric hospital and burnout is creeping into our bodies, we have a soothing ladies lunch at the little macro-eatery. We leave feeling satisfied, stress-free and energetic.
  

I return to macrobiotics when I feel unbalanced. It nourishes and calms me. After a long night in the hospital's crisis center, I wake up the next morning and forgo my usual black tea for Japanese green tea. For breakfast, I have a dark barley miso soup, deepened with toasted sesame oil, and a side of whole grain toast with sliced avocado. I prepare a macro-lunch and eat it in my PJ's. I get dressed in comfy clothes and take a long walk on the beach with my husband and dog.

We pray, giving thanks to God for good food and simple pleasures. Winter is the off season here. It's wonderful. We walk in silence, listening to the sounds of the ocean. Our hearts are directed far from the hubbub of humans and the frenzied activity of the world. Our frivolous worries get carried out to sea. God's quiet presence is felt. God never competes with the noise of the world. He speaks in whispers. You find Him in solitude. When our minds are frazzled and our cells are buzzing with stress, this peaceful path refreshes and restores our souls.

Moroccan Roasted Vegetables With Toasted Sesame & Herbed Couscous Pilaf

It's a quiet time to reflect on God and spirituality. We stand still, exhaling into splendid solitude. I don't typically shout about religion from the rooftops like I do my cross stitch patterns or recipes. Vanity, my potty-mouth and an unparalleled addiction to red lipstick have followed me to operating rooms and they'll chase me to my grave. In my spiritual life, I've chosen a single path: a Good Guidebook. 

Sesame-Lime Soba Noodles

I'm half Lebanese, so eating healthy, whole foods comes natural to me. I love cooking with seasonal vegetables and whole grains. It's not so easy curbing my sweet tooth. But that's another story for another time.

Real soba noodles are made with buckwheat flour. They're much less caloric than regular pasta. They contain important vitamins, minerals and protein. They're satisfying too. Give them a go the next time you're in the mood for pasta.

Lebanese Chopped Salad With Tahini Dressing

Winter is behind us and Boston has turned green. Lilacs are blooming. On the river path, the air smells like moss and honeysuckle. My beagle's nose twitches as she catches all the fresh scents. Seagulls are squawking. Summer is coming soon.

Korean Style Quinoa Salad

I'm stitching away this rainy day. My next pattern will be a little redwork monogram that I think you'll like. The gray sky made me crave a perky lunch. I was in the mood for something spicy, fresh and filling. I settled on this Korean inspired salad. The flavors of garlic, sesame and scallion work well with quinoa. Chili wakes up the taste buds, without setting them on fire. Bright green broccoli is also plentiful here. Thai basil is more than welcome in this recipe. Some diced chicken or avocado would be great too. It's a light but satisfying meal that'll keep you going for hours. If you're on the fence about quinoa, give this salad a try. I think you'll be happy you did.

Spicy Sesame-Broccoli Soba Bowl

After finally finishing my new Madame Butterfly pattern, I treated myself to soba. I love all Asian noodles. I especially adore brothy soups and tangly noodles with lots of vegetables like my Soba Noodle Soup with Mushrooms & Snow Peas  or my Korean Style Soba.  My pantry and fridge are well stocked with things like naturally brewed soy sauce and rice vinegar so I can whip up a recipe in no time.

This flavorful soba bowl is brimming with bright green veggies, spicy chili, warm sesame and perky ginger. The sauce is kept on the lighter side, with just the right amount of oil necessary to coat the noodles.

Chili Garlic Glazed Salmon

Asian flavors are made for salmon. This easy and healthy recipe comes in handy when you're wondering what to serve for dinner. It's a foolproof dish that's ready in 30 minutes from start to finish. Steam some Jasmine or sushi rice, toss some sliced cucumbers with sesame oil, a drizzle of honey and rice vinegar and you've got a tasty dinner that's special enough to serve to company.

Korean Style Soba Noodles

I took a break from working on my next pattern to make this Korean-inspired lunch. Cross stitching and designing can make a girl hungry. Since I stopped working every evening in a psychiatric ER, I've been into mindful eating. Having proper meals is the new goal. Lunch is a must.

I adore Asian noodle bowls, don't you?  Soba noodles are low in fat, high in fiber, amino acids, B vitamins and minerals. They're also delicious! Here, tangles of soba noodles are tossed with a spicy sauce similar to the kind served with bibimbap.  The dish has delicious sesame, spinach and umami flavors. Ginger and diced scallions brighten things up with freshness. Chili and garlic bring in bold flavors.

This recipe is a great base for crispy, pan-fried tofu or thinly sliced chicken. A side of kimchi is also welcome with this meal. The recipe comes together quickly for those (like me) in need of a midday-Korean-noodle-fix.

Vietnamese Vegetable Soup with Coconut Rice

By now, you know how much I adore soup. My Vietnamese vegetable soup is a quick take on traditional slow simmering pho ga. Chicken is added for protein. Tofu or shrimp work well too. Here, a light and flavorful broth is loaded with lots of tender-crisp Asian vegetables, spicy ginger and a finish of fresh lime. Soft hints of warm spices lend an authentic taste to the soup. Earthy mushrooms and soy sauce give it an umami flavor. 

This glorious soup leaves me feeling restored and content, especially during cold and flu season. It's a deliciously nutritious meal. It's ready in under 30 minutes and you control the sodium level. As the rice cooks and the soup simmers, the kitchen fills with sunny aromas. If you're in need of a reboot, put on your PJ's, line up your favorite movies, make a big pot of Vietnamese soup and slurp your stress away.

Mediterranean Toasted Quinoa Salad

This is a chopped salad that hits all the right flavors and textures: crunchy, creamy, toasty, tangy and bright . Lemony salads are wonderful year round. I particularly love them in winter, when most of us long for something lively, fresh and green. While tomatoes are tasteless in winter, red bell peppers, lemons and cucumbers are usually fine. Herbs seem to always be available on my supermarket shelves too.