Aveline Kushi, the first lady of macrobiotics, and Wendy Esko, teacher at the Kushi Institute, present creative new salad ideas for light and healthy eating. This beautifully illustrated cooking reference contains 150 step-by-step recipes that demonstrate how to make a large variety of seafood, pasta, whole grain, bean and fruit salads.
Many people are becoming more aware of the connection between the average American lifestyle and disease, and are searching for a healthier way to raise their families. This book, written by experts in the field of macrobiotics, proposes a holistic and natural method of childrearing. Photos.
Discusses the importance of nutrition in child development, shows how to treat common childhood ailments, and provides recipes for healthful dishes
Offers recipes for dishes featuring whole grains, including brown rice, sweet rice, mochi, barley, wheat, rye, oats, corn, seitan, and fu.
"Anyone watching his or her weight can profit by using these 150 recipes and 30 menus.... Foodstuffs blend old and new tastes, ...each recipe includes nutritional and exchange information."
Shows how to make pasta and noodles, and shares international style recipes for soups, main dishes, and side dishes featuring pasta.
Rooted in centuries-old principles, the macrobiotic diet consists of simple yet highly nutritious foods such as whole grains, vegetables, and beans, selected and prepared in harmony with the seasons. From lightly sautéed spring greens and sea vegetables and refreshing summer salads, to harvest vegetables and hearty winter stews, The Changing Seasons Macrobiotic Cookbook provides hundreds of easy-to-follow and flavorful recipes for complete and balanced macrobiotic meals. A combination of great taste and whole foods, this is traditional macrobiotic cooking at its best.
