Today Vibrant Wellness Journal is happy to feature another post from Jin Hirata, a Japanese Macrobiotic chef and nutritionist living in New York City. Chef Jin works as a health counselor, cooking instructor, does shiatsu massage and Reiki healing. Check out more Jin’s previous posts here, and learn more about Macrobiotics and healthy living on his website, Whole Life with Jin.
In previous posts, Jin has written about how Macrobiotics is not a strict set of rules, but some guidelines about how to build a healthy diet. On a recent trip to Hawaii, he created these delicious Macrobiotic recipes to share with our subtropical population– what Chef Jin calls Macro-tropical.
Tropical Kale Salad
Ume Plum Vinegar (available at health food stores)
Handful of radishes, sliced thinly
1 carrot, cut into matchsticks
1 bunch kale
1 avocado, cubed
1 pineapple, chopped into cubes
Handful of roasted macadamia nuts (other nuts may be substituted)
Chopped fresh herbs (chives, cilantro, etc.)
Hawaiian sea salt
Smoked Tuna (optional)
- In a small bowl, whisk equal amounts of all the Dressing ingredients. Set aside.
- Toss together radishes and carrots. Sprinkle with a pinch of salt and massage gently. This helps make them more digestible and flavorful. Let it sit for 10 minutes. Squeeze out excess liquid from the veggies.
- Tear off kale leaves from the stem, set aside separately (stems can be used for stir-fries or soups later). Tear kale leaves into bite-sized pieces or slice thinly.
- In a big bowl, massage kale with half of the dressing. Add all the other veggies, nuts, pineapple, and toss with the rest of dressing.
Banana Rice Pudding with Macadamia Nuts & Cacao nibs
Leftover brown rice
Pinch Hawaiian sea salt
Pinch cinnamon (optional)
Cocoa powder (optional)
Ground, toasted macadamia nuts
Fresh fruits such as pineapple or berries
- In a big bowl, mush banana and mix with rice and pinch of sea salt. Add cinnamon and cocoa powder if using, and combine well.
- Divide the pudding between serving dishes, add desired toppings, and garnish with fresh mint leaves on top.
Miso & Avocado Dipping Sauce
1 ripe avocado
1 Tablespoon white miso
1 Tablespoon Ume plum vinegar
Lemon juice or lime juice to taste
Chives or scallions, to taste
Chips or tortillas for serving
- In a bowl, mush 1 avocado.
- In another small bowl mix together miso paste, ume vinegar, and lemon or lime juice. Stir into avocado, and then add in chopped chives or scallions.
- Serve with chips or tortillas