TBT, baby!

One of the new directives we are taking to heart with our revamped nutritional plan is to not waste food. Whether it is leftovers, fresh fruits or vegetables nearing the end of their life span in the crisper, or sheer boredom, we are newly determined to use our food more thoroughly, more creatively, and not waste our resources.

A yen for the yin...

I remember with clarity my love affair with fresh shiitake mushrooms, how I wanted to eat them in everything, and the ensuing furor when my macrobiotic counselor found out that my next door neighbor and I were sauteeing them by the pan full and consuming them with gusto. At that time it was rare to find them fresh, but we had found a unique little grocer not far from us owned by an Asian man that also carried tons of organic groceries we needed for our new lifestyle. So each week we loaded up bags of the mushrooms, and enjoyed them...that is, until Mina found out.

Sweet potato and sea vegetable salad...

This salad is another favorite dish in our house, and has its roots in our macro food traditions and my efforts to make that cuisine as palatable and somewhat mainstream for my family. The original salad was simple: diced sweet potatoes, celery, and hijiki. The sea vegetables added some good nutrients and trace minerals, and an amazing little burst of contrast.