Macrobiotic Books

Welcome to my second Fast and Easy collection of recipes. Cooking healthy, delicious meals does not have to take half your day, overheat your kitchen or tire your brain. Gourmet fare can be simple and quick.

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Where ever I go the subject of food will often come up. Many people can understand about eating whole foods for lunch or dinner, but they are at a loss when it comes to ideas for breakfast. "You mean like oatmeal?" I often hear when suggesting whole grains for breakfast. "Yes!" I will say, "and there is so much more." In this edition of Fast and Easy Healthy Cooking, there is a whole range of great breakfast ideas to choose from.

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Due to the countless variations that ilant offers for each dish she presents, you will in no time find that you keep coming back to making these same recipes as your family's favorites. This is not a mere seasonal cookbook that you joyfully use just in the summer months and then have to sadly put on your book shelf for a whole year until the first rays of summer return, these recipes are meant to be used any time of the year, and if desired can be easily adapted to better suit any season! There is an entire section on seasonal variation so you can begin to intuitively understand how to do this along with information on the ingredients used that explain them from an energetic perspective with information about which organs they support and nourish.  

Besides a summer's bounty of recipes, ilanit provides you with a summer staples list to help fill your pantry and refrigerator with ease, plus exercise and external treatments to help rejuvenate and revitalize you. Finally there is a list of helpful summer tips so you don't, well, end up resembling a summer prune. Please enjoy the recipe that we offer you as a sample here, and we are sure that ultimately you will want to purchase the entire book.

Recipes to bring sunshine into your kitchen and your life this summer and beyond.... Wholefood macrobiotic vegan kitchen alchemy. 65 pages

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The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheesemaking (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making. With nearly 100 recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published.

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