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Macro Deviled “Eggs” Appetizer

Impress your in-laws at the next family gathering with this amazing recipe!  Contributed by Mirea Ellis.

  • Serves 16 (or more)macro deviled eggs


  • 1/2 lb. lotus seeds (about 65 seeds)
  • 4t Eden brand yellow mustard
  • 2T dill pickle juice (organic and unpasteurized)
  • 2T rice syrup
  • 2T rice vinegar
  • 8 small to medium yellow onions
  • 2T yellow onion, minced
  • 1t paprika


  • For lotus seeds:
    • Soak lotus seeds for 6 hours (minimum).  
    • Place lotus seeds along with their soaking water to a pressure cooker.  Water level should be 1 in. higher than seeds.  Add water if necessary.  Bring to pressure and cook for 1/2 hour.  [Alternatively, you can simmer seeds for 1 hour, adding water if necessary to keep seeds covered.  Tilt lid slightly to release steam so liquid does not foam over.]
    • Strain seeds with a strainer or colander and place in a bowl to cool.  
    • Place seeds in food processor with yellow mustard, pickle juice, rice syrup, and rice vinegar.  4t Eden brand yellow mustard.
  • For egg whites:
    • Add water to pot and insert steamer basket [water level should not rise above basket], cover and bring to a boil.
    • Cut onions in half lengthwise.  Remove skins while trying to keep root intact [this will keep the onion intact.]
    • Make a hollow in each onion half:  make a small horizontal line on both top and bottom of onion [flat side], do not cut all the way through – outside layers should remain intact.  Scoop out with a paring knife.  
    • Place onions halves flat side down in the steamer basket.  Steam for 15 min.  You may have to batch them unless you have a really big steamer basket!!
    • Remove onions when cooked to a plate, flat side down.
  • For assembling both:
    • Turn onions until flat side up.  Spoon lotus seeds into each onion half, being careful to keep filling in the hollow for a neat look.
    • Sprinkle each onion half with minced onion and paprika.  




A Visit to South River Miso – by Ed Esko

We are fortunate to be close enough to take Kushi Institute Level students for a visit to South River Miso to see how miso is made. Below Kushi Associate Director Ed Esko writes about a recent trip. 

– – – – – – – –

south river miso

In May, a group of students from the Level I Leadership Program and I took a tour of the South River Miso Company located nearby in Conway, Mass. South River has been producing high quality handcrafted organic miso for over twenty years.

Founder, Christian Elwell guided our group on a tour of the facility. Aside from traditional barley and brown rice miso, Christian introduced the students to several new varieties developed uniquely at South River, including chickpea and azuki bean. He explained the process of making miso from beginning to end, and how miso is a living food and an essential part of a healthful diet.

Growing Rice in Massachusetts!

A high point of the tour was when Christian told the group about his success in growing rice on the property. Beginning with rice seeds from Ukraine, Christian has succeeded in planting and harvesting a small plot of organic rice. I had the opportunity to taste the South River rice on a previous visit and can vouch for the fact that it was quite delicious.

Christian explained how the rice paddy is a complete eco-system, home to a myriad of life forms, from dragon flies to tiny frogs. Everyone was inspired by the creativity, commitment to the health of our planet, and harmony with nature exemplified by South River Miso.

Originally published on our site – 6/12/13 – Kushi Library & Resources-Articles.  Republished 11/13/15.




This delicious way of preparing cabbage is believed to have originated in Mongolia and spread to the West. Like numa pickles, sauerkraut may be prepared in large quantities in a wooden keg or ceramic crock.
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  1. 5 lbs. cabbage, very thinly shredded
  2. 1/3 cup sea salt
  1. Put the shredded cabbage in bowl. Add the sea salt and massage well until water is released.
  2. Transfer to a wooden keg or ceramic crock.
  3. Place a wooden disk or plate on top of the cabbage.
  4. Place one or several clean rocks or another heavy weight on top of the plate or disk to supply pressure on the cabbage.
  5. The water level in the crock should rise up to or above the plate or disk within 10-20 hours. If the fluid level exceeds the disk, reduce some of the pressure. If not enough water comes out, add a little more salt or increase the weight on top.
  6. Keep in a cool dark place for 1 1/2 to 2 weeks.
  7. Check the sauerkraut every day.
  8. If mold starts to form on top, remove and discard it at once before it spreads and spoils the whole batch.
  9. Before eating, rinse the kraut with cold water.
  10. It will keep stored in a container with its juice for a week or more in the refrigerator.
Kushi Institute

Cucumber Dill Pickles

Cucumber Dill Pickles
Cucumber Dill Pickles
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  1. 5 pickling cucumbers (Kirby)
  2. 3 bay leaves
  3. 4 cups water
  4. 1/2 stalk fresh dill
  5. 1/3 cup sea salt
  6. 1-3 raw cabbage leaves
  1. Bring water and salt to boil in a pot. Simmer until salt is fully dissolved. Cool.
  2. Cut cucumbers in quarter length pieces and let them dry for a few hours in a bamboo strainer or collander.
  3. Place cucumbers, dill, and bay leaves in a jar.
  4. Add salt water and cover with a cheesecloth or raw cabbage leaves.
  5. Keep in a cool place for a few days and then place in refrigerator.
  6. Pickles will be ready in about a week.
Kushi Institute

Sachi’s French Lentil Pate

Sachi’s French Lentil Pate
Sachi's French Lentil Pate
A recipe typical of foods enjoyed in France post World War II. Featured in Amberwaves & Macrobiotic Path, Autumn 2015.
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  1. 1 cup dry French lentils
  2. 1 cup walnuts
  3. 1 T olive oil
  4. 1 medium yellow onion, diced
  5. 1-2 cloves garlic, minced
  6. 1/4 t sea salt
  7. 6 medium shitake mushrooms, sliced
  8. 1-2 t white miso
  9. 1 t ume paste
  10. 1 t dried basil
  11. 3 T fresh parsley, minced for garnish
  1. 1. Sort and wash lentils. Place them in a saucepan and cover them with water - up to 1/2 in.
  2. 2. Bring to a boil, skim off white foam that forms on surface.
  3. 3. Cover the pot and simmer until lentils are cooked, about 35-45 min.
  4. 4. Drain lentils and set aside.
  5. 5. Saute onion and garlic in oil and sea salt until onions are translucent.
  6. 6. Add shitake mushrooms and sautee another 5 min. Set aside to cool.
  7. 7. In a small skillet, toast walnuts until they become crispy and light golden in color. Be careful not to burn. Set aside to cool.
  8. 8. Place all ingredients in a food processor and pulse until smooth.
  9. 9. Taste and adjust seasonings.
  10. 10. Garnish with fresh parsley.
Kushi Institute

Creamy Fennel Soup

Creamy Fennel Soup
Creamy Fennel Soup
Recipe developed by Chef Simone Parris. For more information on Chef Simone, please view her website Simone's Kitchen* – Simone creates natural gourmet cuisine for health, happiness and success. *
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For soup
  1. 2 cups yellow onions, thin-sliced half moons
  2. 2-4 good size fennel heads, cut into 1/2 in. cubes
  3. green fennel sprigs, finely chopped
  4. 1 Tbsp extra-virgin olive oil
  5. 2 in. piece kombu
  6. 2 cups unsweetened soy milk
  7. sea salt, to taste
  8. 1-2 Tbsp umeboshi vinegar
  9. one lemon zested and juiced
  10. 1/4 cup scallions, thinly sliced (for garnish)
  11. 6 pieces lemon slices (for garnish)
  12. freshly ground black pepper (for garnish)
For garlic croutons (for garnish) - optional
  1. 1 Tbsp extra-virgin olive oil
  2. 1 garlic clove, minced
  3. 3 thick slices whole wheat sourdough bread, cut into cubes
For soup
  1. Sauté the onions in the extra virgin olive oil in the pan you intend to use for the soup.
  2. Add a pinch of sea salt and sauté onions until translucent.
  3. Add the fennel to the onions and sauté another few minutes.
  4. Add another pinch of sea salt, the Kombu and 2 cups of water.
  5. Bring to a boil then cover and turn down to simmer on low for 10 minutes
  6. Remove Kombu and use an immersion blender to blend the soup
  7. Return to low flame; add the chopped fennel sprigs, the milk (enough to acquire desired consistency) and the umeboshi vinegar to taste.
  8. Simmer for a few more minutes. Do not boil again as the milk may curdle.
  9. Remove pan from heat and stir in lemon juice and the lemon zest, both to taste.
  10. Garnish with black pepper, lemon slices, scallions, and croutons, serve hot and enjoy!
For garlic croutons
  1. Preheat oven to 350 F.
  2. Add olive oil to a large sauté pan over medium heat.
  3. Stir in garlic and cook for 1 minute - watch carefully as it burns easily.
  4. Add breadcrumbs and toss to coat.
  5. Spread on a baking sheet.
  6. Bake for 15 minutes or until crisp. Check regularly to prevent burning. Cool.
  1. For a richer tastier soup you can first roast the fennel – preheat oven to 350 F. Toss the cut fennel with olive oil, salt and pepper and roast for 10-15 minutes before adding to onions. No need to sauté fennel if you are roasting it.
  2. Trimming the fennel: Take off the tough outside layer and trim the top stalks as they can be tough. Cut off the little green sprigs if there are any, to flavor soup at the end.
  3. The lemon slices on top are a pretty garnish and add flavor. The lemon juice and zest are a nice addition too.
Kushi Institute

Tempeh Bacon

Tempeh Bacon
Tempeh Bacon
Recipe developed by Chef Simone Parris. For more information on Chef Simone, please view her website Simone's Kitchen* – Simone creates natural gourmet cuisine for health, happiness and success. *
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  1. 1 lb Tempeh
  2. ½ cup apple cider vinegar
  3. ¼ cup maple syrup
  4. ¼ cup olive oil
  5. 3 Tbsp shoyu
  6. 1 tsp liquid smoke (optional but very tasty)
  7. 1 tsp smoked paprika powder
  8. ½ tsp yellow mustard powder
  9. Freshly ground black pepper (optional)
  10. Smoked sea salt
  1. Cut the tempeh in thin strips about 1/3 inch thick.
  2. Combine the remaining ingredients except the smoked sea salt in a bowl and whisk.
  3. Arrange the tempeh in a baking dish and pour the marinade over the tempeh.
  4. Allow tempeh to marinate for ½ hour or more, turning once or twice to get both sides saturated.
  5. Sprinkle with a little smoked sea salt right before baking.
  6. Bake in pre-heated oven at 375F for about 20 minutes or until liquid is absorbed and tempeh is nicely browned.
Kushi Institute

Hijiki Strudel

Hijiki Strudel
Hijiki Strudel
Recipe developed by Chef Simone Parris. For more information on Chef Simone, please view her website Simone's Kitchen* – Simone creates natural gourmet cuisine for health, happiness and success. *
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Strudel Crust
  1. 1½ cups organic unbleached white or spelt flour
  2. 1 tsp baking powder
  3. ½ tsp fine sea salt
  4. ½ cup chlled organic corn oil, room temperature coconut oil or chilled deodorized sunflower oil
  5. 1/4 - 1/2 cup chilled apple juice
  6. 1 Tbsp apple cider vinegar
Strudel filling
  1. 1 cup hijiki – soaked in cold water to cover
  2. 3 onions – cut in thin half moons
  3. 2 carrots – cut in matchsticks
  4. 1 Tbsp sesame oil
  5. 2 Tbsp shoyu
  6. ½ cup chopped scallions or parsley
  7. 2 Tbsp white tahini
Strudel Crust
  1. Sift flours, baking powder and sea salt; rub in oil until pebbles appear.
  2. Mix apple cider vinegar with apple juice then press with a fork until dough forms.
  3. For a super flaky crust touch and handle the dough as little as possible.
  4. Cover with a cold wet cloth and refrigerate for about 20 minutes.
Studel filling
  1. Heat oil to medium heavy saute pan. Saute onions with a pinch of sea salt for several minutes.
  2. Add hijiki and continue to sautee for several more minutes.
  3. Add 1/2 cup water, cover. When steam builds up, turn to low and simmer 20 minutes.
  4. Layer carrots on top. Cover and continue to simmer 10 minutes.
  5. Remove lid. Add shoyu and cook down excess liquid.
  6. Remove from heat and stir in scallions or parsley and tahini.
Cooking the strudel
  1. Preheat the oven to 375F.
  2. Roll out the strudel dough between two sheets baking paper in a large rectangular shape.
  3. Spoon a thick, three inch wide layer of the seaweed onto the pastry about 2 inches from the edge closest to you.
  4. Next fold that 2 inch edge onto the seaweed and fold the strudel and seal the edge and the ends.
  5. Still working with the strudel on the baking paper, lift the baking paper to move the strudel onto a baking tray.
  6. Bake at 375 °F until golden brown, about 20-25 minutes.
  7. Allow to cool slightly before cutting.
  1. Crust recipe makes about three strudel crusts.
Kushi Institute

Millet with Rice

Millet with Rice
Millet with Rice*
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  1. 1 1/2 cups organic millet
  2. 3/4 cup organic short grain brown rice
  3. 4 cups water
  4. Pinch of sea salt
  1. Wash millet in water. Strain and soak in 2 1/2 cups water overnight or at least 2 hours.
  2. Wash rice in water. Strain and soak in 1 1/2 cups water overnight.
  3. Strain millet and rice and add both to a pot.
  4. Add 4 cups water. Soaking water may be used.
  5. Add salt to taste.
  6. Bring to a boil, reduce to low heat and place flame deflector under pot.
  7. Simmer covered for 1 hour or until cooked through.
  8. Remove from flame and place in a serving dish.
  1. *Recipe from Kushi Institute Macrobiotic Leadership Program - Level 1
Kushi Institute

Pinto Beans & Carrots

Pinto Beans & Carrots
Pinto Beans & Carrots*
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  1. 2 cups pinto beans, washed & soaked overnight
  2. 1 piece kombu (1-2"), soaked & sliced
  3. 1/2 cup celery, diced
  4. 1 cup onion, diced
  5. 1/2 cup carrot, diced
  6. 2 tsp barley miso, pureed in 1/4 cup water
  1. Discard soaking water from beans and rinse beans.
  2. Place kombu on bottom of heavy pot & add soaked pinto beans on top of kombu.
  3. Add enough water to just cover beans. Bring them to a boil and skim off any foam that rises. Reduce flame and simmer about 20 min.
  4. Cover pot with heavy lid and reduce flame to medium-low & simmer until 70-80% done (about 1 1/2-2 hrs), adding water occasionally as needed while the beans are cooking. This is the "shocking method" of cooking beans.
  5. When beans are 70-80% done, add celery, onion, carrot. Cover and continue to cook for another 30 min. or until tender.
  6. Add dissolved miso into the beans. Continue to cook another 10 min.
  7. Remove and place in serving bowl.
  1. *Recipe from Kushi Institute Macrobiotic Leadership Program - Level 1
Kushi Institute

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