Macro way

A couple years ago, I became interested in the eating philosophy known as Macrobiotics. Michio Kushi is the founder of a macrobiotic institute and author of the book "The Macrobiotic Way". In it, she explains "the foods we eat do not merely satisfy hunger; they have a profound effect upon our health as well. Macrobiotics is the art of understanding these effects and using them to create balance and harmony".
As I have learned and tried more, I believe this philosophy and lifestyle has a lot of great knowledge, ideas and insight. With that said, I do not feel a strict Macrobiotic diet is meant for me. However, I do incorporate a lot and I want to share one of Michio Kushi's recipe.

Umeboshi is a Japanese salted plum that helps to alkaline the blood and aids in digestion. I now buy both the plums and Umebushi vinegar, and use them with so many different foods! Salad dressing is an easy way to incorporate Umeboshi, and here is a recipe for you to try at home!

Umeboshi- Scallion Dressing

3 umeboshi plums, pitted
4 tablespoons tahini
1/4 cup chopped scallions
1&1/4 cups water

-Place umeboshi in a suribachi ( or a mortal and pestle) because you want the plums to become smooth and paste like in consistency.
-Add tahini and grind again. add in the scallions and the water next. Mix together into a smooth consistency and enjoy on your favorite salad!
- If you need to use a food processor to get everything smooth, you can use that too. Suribachi is a macrobiotic kitchen tool that is a serated glazed clay bowl and a pestle.

(image: http://blog.jagaimo.com - also a really awesome blog to check out)