MedMacro

Ingredients
1 cup organic Wild Rice
1 cup organic long grain brown rice
2 Tablespoons Extra Virgin Olive Oil
2 bay leaves
1 medium onion, finely diced
1 large carrot, finely diced
1/2 cup sliced shiitake mushrooms
1/2 cup chopped, organic Dried Cranberries
1/2 cup pecans, dry pan roasted and chopped
1 Tablespoon fresh parsley, finely minced
1/4 teaspoon sea salt
1/2 teaspoon ground thyme
3 3/4 cup cold water

Directions

Heat oil in medium saucepan, and sauté the onion and carrot for 2 to 3 minutes. Add the wild rice, brown rice, bay leaf, thyme, sea salt, shiitake, dried cranberries and water. Cover and bring to a boil. Reduce the flame to medium low and simmer for 45 minutes to 1 hour. Remove and discard the bay leaves, and place the rice in a bowl. Add the pecans and parsley. Toss together with the rice and serve.

Nutritional Info- Good/High Fiber, Good/High Protein.

Ingredients
3/4 cup organic short grain brown rice, washed and drained
3/4 cup organic pearled barley, washed and drained
1 cup dried shiitake mushrooms, soaked 10 minutes in 1 cup warm water, reserve soaking water
1/2 cup maitake mushrooms, soaked 20 minutes in 1 cup hot water, reserve soaking water
2 cup onion, diced
2 Tablespoons extra virgin olive oil
1/4 teaspoon sea salt
1/4 teaspoon ground thyme or sage
4 cup water, including reserved mushroom soaking water
2 Tablespoons fresh parsley, minced for garnish

Directions

Heat the oil in a medium saucepan and sauté the onions for 10 minutes. Add the celery and mushrooms. Sauté another 5 minutes over a medium-low flame. Remove from the flame.

Heat up a skillet and dry roast the rice and barley over a high flame until most of the water from washing the grain has evaporated. Reduce the flame to medium-low and dry roast 3 to 4 minutes longer. Place in a baking dish. Add the onions, celery and mushrooms. Bring the water to a boil and pour over the rice. Mix in the salt and thyme. Cover the baking dish and bake for 1 hour at 350° until the grain is tender. Remove and mix in the parsley. Serves 5.

Ingredients
1 8-ounce package of udon noodles
6 cups of water
1 strip of kombu (seaweed)
2 shitake mushrooms, soaked and ends of stems cut off
1 tablespoon tamari
2 to 4 tablespoons bonito fish flakes
fresh grated ginger
3 scallions, thinly sliced

Directions
Add the noodles, shitake mushrooms, kombu (seaweed), tamari, fish flakes and grated ginger to boiling water and cook for 15 to 25 minutes or until soft. Do not cover, serves 4.

Ingredients
8 ounces organic soba, 1 package
2 Tablespoons organic sesame oil
2 cloves garlic, pressed
1 medium onion, thinly sliced
1 cup burdock root, julienned fresh daikon radish, or fresh turnips
1 medium carrot, julienned
2 stalks celery, thinly sliced
1 cup fresh parsley, chopped
1 Tablespoon toasted sesame oil
1 teaspoon organic brown rice vinegar
1 teaspoon shoyu soy sauce, or to taste

Directions
Cook noodles as package directs, rinse, drain and set aside. Meanwhile, in a wok or large skillet warm the sesame oil. Saute the garlic, onion, burdock, carrot and celery for about 7 minutes or until tender. Add and briefly saute the soba. Season with shoyu, toasted sesame oil and brown rice vinegar. Mix well. Garnish with fresh parsley and serve hot.

Bok Choy is in the peak of its season! Bok choy, a type of Chinese cabbage, is one of the World's Healthiest Foods. It is characterized by a loose, bulbous cluster of dark green leaves with firm stems. Great for stir fries, it has a mild flavor that is a great complement to other vegetables, and fish. Nutritional Value: one cup of bok choy contains approximately 138% of the daily value (DV) for vitamin A, 87% DV for vitamin C, 23% for vitamin B6 and 18% DV for calcium. It has a higher concentration of beta-carotene than any other type of cabbage. Baby bok choy has a lower concentration of nutrients because it is harvested when it is still immature.

Ingredients
3 small heads baby bok choy
1/2 large daikon radish, cut in matchsticks or large grated
1 or 2 carrots, cut in matchsticks or large grated
2 ribs celery, sliced thin
1/2 package bean sprouts
1/2 teaspoon of sea salt per 1 cup of vegetables (don't worry the salt gets washed off!)

Directions

Put all vegetables, except bean sprouts, into a large bowl and massage the salt into the vegetables. Place a small dish on top of the veggies (to press) and weight with something heavy. As you can see... I used a jar of seeds and pressed for about 15 minutes until a lot of water was expelled. This helps to break down the fiber and make the vegetables more digestible while still keeping the enzymes intact.

Drain off the liquid, then rinse with a few cups of water so that the excess salt is washed off ... it has done its job! This salad should not taste salty. If so, rinse with more water. Add the bean sprouts (for more crunch) and toss. Serves 10-12.

Ingredients
20 spears asparagus, sliced into 2" lengths
2 cups water, for cooking asparagus
2 Tablespoons organic roasted tahini (sesame butter)
3/4 teaspoon wasabi powder
1/4 cup juice from oranges
1 Tablespoon mirin
1/2 teaspoon shoyu soy sauce
1 teaspoon red onion, minced

Directions

Bring water to a boil. Parboil the asparagus for 3 to 4 minutes until tender but still slightly crisp. Remove, rinse under cold water quickly, and drain. Place all other ingredients in a blender and puree or mix until smooth and creamy. Place the asparagus in a mixing bowl, add the dressing, and toss thoroughly to mix. This dressing can be used over any type of blanched, steamed, or raw vegetables. Serves 4.

Ingredients
1 cup arame,1/2 package, rinsed
1 cup water, for cooking arame
1/4 cup red onion, minced
1/4 cup organic sweet corn, blanched 2 minutes and remove skins
1/2 cup Chinese cabbage, sliced and blanched 1 minute
1/4 cup broccoli florets, blanched 1 1/2 minutes
1/4 cup red radishes, chopped

Dressing
1/2 pound organic extra firm tofu, drained
1/4 cup water
1 Tablespoon lemon juice, freshly squeezed
1 1/2 Tablespoons brown rice vinegar
1 teaspoon ume plum vinegar
1/4 cup fresh chives, finely chopped or scallions
1 teaspoon dried dill or 1 T. fresh dill, chopped

Directions
Place the arame in 1 cup water, cover and bring to a boil. Reduce flame to low and simmer 10 minutes. Remove, rinse quickly under cold water and chop arame into 2 inch lengths. Discard cooking water. Place in a mixing bowl with the vegetables. Prepare the dressing by placing tofu and all other ingredients into a blender or food processor. Puree until smooth and creamy. Mix the vegetables and arame together and place in a serving bowl. Spoon tofu dressing over each serving. Serves 24

Ingredients
1 cup organic whole wheat pastry flour
1 1/2 cups organic unbleached white flour
1 Tablespoon non-aluminum baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
4 ounces dried wild blueberries or organic Dried Cranberries
1 Tablespoon apple cider vinegar
2 Tablespoons extra virgin olive oil
1/2 cup organic maple syrup
1 teaspoon pure vanilla extract
1 cup organic applesauce
1 cup Vanilla Soymilk

Directions
Preheat oven to 350° F. Oil the muffin tin. Combine all dry ingredients and blueberries in a medium mixing bowl and mix. Combine all wet ingredients and mix. Combine dry and wet ingredients and mix well. Spoon the batter into the oiled muffin sections, and bake for 25 minutes. After 20 minutes, test for doneness with a toothpick periodically. When toothpick comes out clean the muffins are done.

Note: Makes 24 mini muffins or 12 regular size muffins. If making regular sized muffins, bake 30 to 35 minutes.