Chuyên gia thực dưỡng nói về gạo lứt, muối vừng và cách ăn số 7

http://tamsugiadinh.vn/suc-khoe/chuyen-gia-thuc-duong-noi-ve-gao-lut-muoi-vung-va-cach-an-so-7-tsgd4629

Còn vừng là một loại hạt kỳ diệu. Khi Mỹ rải chất phát quang, tất cả các loại thực vật đều chết hết, chỉ riêng cây vừng vẫn sống bình thường, vẫn cho hoa, cho quả. Kỳ lạ hơn, khi phân tích hạt vừng trong vùng bị rải chất độc màu da cam, các nhà khoa học không tìm thấy chất dioxin.  Điều này chứng tỏ hạt vừng có tính lọc độc rất cao. Lại có người nói rằng, ăn gạo lứt muối vừng sẽ làm yếu sinh lý. Hoàn toàn không phải như thế.

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Cooking rice in the Instant Pot, the 1:1 water to rice ratio method:

Cooking rice in the Instant Pot, the 1:1 water to rice ratio method:

http://instantpot.com/how-to-cook-perfect-rice-in-an-electric-pressure-cooker/

  1. Measure dry rice, set aside. (about 1 “cup” minimum recommended, any “cup” you choose)
  2. Measure same amount of water, add to Instant Pot’s inner pot/liner.
  3. Rinse rice, add wet rice to the measured water in the inner pot.
  4. Lock on the lid, and set the steam release valve to “sealing” position.
  5. Select your pressure cooking time.
    ~The “Rice” button is timed for white or parboiled rice only.
    ~For other types of rice, set “Manual” to correct time (by pressing “-” to adjust the cooking time) for the type of rice you are cooking, in the case of brown rice, for example select 22-25 minutes depending on your preferences and any local issues, like high elevation.
    ~See abbreviated timing chart below, or use your preferred pressure cooking time for your variety of rice.
  6. Let the rice rest for about 10 minutes after cooking is finished before releasing any remaining pressure, and serve.
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CÁCH LÀM BÚN TƯƠI SỬ DỤNG MÁY LÀM MỲ PHILIPS

bun4

CÁCH LÀM BÚN TƯƠI SỬ DỤNG MÁY LÀM MỲ PHILIPS

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Bánh tráng cuốn gạo lứt đỏ tự làm tại nhà

– 150 gr bột gạo lứt đỏ
– 100 gr bột năng
– 850 ml nước
– 3 muỗng canh dầu mè
– 1 muỗng café muối
– 3 tai nấm mèo lớn và củ cải đỏ bào sợi.

Bánh cuốn gạo lứt

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Macrobiotic Condiments – Sea Vegetable Powders

http://hipchicksmacrobiotics.com/blog/wp-content/uploads/files/Pickles_Condiments_Recipes.pdf

Dried and powdered sea vegetable condiments are a good way to introduce seaweed into a meal. They are hgih in calcium, iron, and other minerals besides strengthening to the heart, kidneys and nervous system. Nori and dulse are the lightest, kombu is stronger, and wakame condiment has the saltiest taste.

  • To prepare, roast either nori, kombu, wakame, or dulse in a 350-degree oven for about 10 to 15 minutes, or utnil they are dark and crisp, but not burnt.
  • Crush and grind the seaweed in a suribachi until it becomes a fine powder. Use as you would gomashio.
  • Ground sea vegetable powders may be combined with roasted sesame seeds to make a slightly different condiment.
  • Use about 60 percent seeds and 40 percent seaweed.
  • Be careful to grind the seaweed before adding the seeds or the seeds will be ground too much.
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Macrobiotic diagram

MACROBIOTICS-NewBeauty-Magazine

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The best organic online stores

CANADA

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Taste the power of Tekka

http://www.macrobiotics.co.uk/articles/tekka.htm

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TEKKA: A Condiment to counteract anemia

TEKKA: A Condiment to counteract anemia

http://newroots.drizzlehosting.com/tekka.html
Tekka can be used to improve anemia instead of iron pills. This condiment, consisting mainly of root vegetables, is delicious sprinkled in small amounts over grains or vegetables. It is a very strong, yang food and has an uplifting effect on energy level. About one-quarter teaspoon should be enough if used daily. If you use too much you may find yourself wanting to drink excessive quantities of orange juice, coffee, or to use vinegar or other acid foods not particularly conducive to improving an anemic condition.

Recipe for Tekka:

1 medium burdock root
1 medium lotus root
1 small carrot
1 teaspoon grated ginger
1 teaspoon chirimen iriko (little dried fishes)
1 1/2 cups Mugi (barley) or Genmai (brown rice) miso
2/3 cup sesame oil

Cut vegetables as small as possible. If you have a food processor or a vitamix this works well. Heat the oil in a cast-iron skillet, and sauté the burdock until the color is light brown and the smell has changed. Then add the chirimen iriko, carrots, and lotus root, cooking each one a little bit before adding the next. Mix in Miso and grated ginger and, reducing the heat, simmer for about four to six hours until dry and crumbly. Mix the tekka gently every 15 to 20 minutes to prevent burning. When the tekka is cool, it can be stored at room temperature for many months without spoiling

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33 Q/A Zen Macrobiotics

33 cau hoi thuc duong 2016 web

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