Cabbage is rich in anti-inflammatory compounds, fiber, Vitamin C, sulfur and iodine. It helps to heal ulcers, strengthens digestion, and treats constipation. It is good for circulation as well.

Cabbage is a cruciferous vegetable - a family of vegetables including mustard greens; kale; collard greens; all cabbages; all types of broccoli; cauliflower; Brussels sprouts; turnips and many others. It is considered one of the anti-cancer foods, but is, along with others from the crucifer family, problematic for people with thyroid dysfunction.

When people think of cabbage, often it’s the garden-variety green and red heads that come to mind, but there are several others worth trying. Savoy cabbage is slightly sweeter than common head cabbage, with ruffled, curly leaves. Napa cabbage is long, with a white base and bright green upper leaves, a high water content and crunchy, tender texture. Bok choy –or Chinese cabbage- is excellent braised or in stir-fries and has succulent white stalks with dark leafy tops.

Any of these is delicious for the Ginger Sautéed Cabbage recipe. Keep in mind that bok choy and Napa will cook more quickly than regular cabbage.

Try head cabbage, Savoy or Napa for the Asian Cabbage Salad. And last, but not least, use the sturdier red or green head cabbage, or Savoy, for the Pressed Salad

Amongst people who have explored macrobiotic lifestyle there is a growing movement away from the traditional Japanese model. Many people who have contemplated adopting the concepts taught by Michio Kushi have moved away from them, finding that the way of life is too rigid in its orientation, and/or too Japanese. Some have tried the model and not thrived on it. Many others have expressed a desire for food that is more adapted to an ethnically diverse palate, and which includes the bounties of native agriculture.

Evolution and change are constants of life. We would not have Nouvelle Cuisine, New American Cuisine, Pan Asian, Fusion, Pacific Rim, and a myriad of other cooking styles- including Kushi’s macrobiotics- were it not for highly creative, forward thinking individuals who sought to improve, expand, and evolve the status quo. As we stand on the shoulders of those who come before us, we are charged with taking the best of what our predecessors had to offer and weaving it into a larger version of itself. The recipes on this site seek to do just that, offering a wide variety of foods and choices of seasoning to prepare them.

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Photo by Jody Hoy

Kasha, or toasted buckwheat groats, is a gluten-free, high protein grain with a nutty flavor and varied uses. Unlike other grains, which are slightly acidic, kasha is alkalizing and therefore ant-inflammatory. It strengthens capillaries, and is being studied for its potential use in such disorders as type II diabetes, polycystic ovarian syndrome, and cholesterol management.

This vegan, gluten-free version of Kasha Varnishkas is a departure from the butter-and-egg eastern European recipe, and may be a new taste experience for many of you. Try adding sautéed mushrooms, carrots, squash, or parsnips to the base recipe for a different flavor profile. A bit of freshly ground pink peppercorns adds a nice finishing touch to this dish.

One of the biggest challenges many of my clients face is eating a nourishing breakfast on the run. In October I blogged about Cold Weather Breakfasts; the hot cereals mentioned in that post can easily be cooked the night before and reheated in the morning. Another option is Super Granola, a nutrient and fiber rich combination of oats, nuts, seeds and dried fruits, which provides a quick answer to breakfast for a busy morning. Satisfying, not too sweet, and very versatile, this granola can be eaten as a mid-afternoon snack as well. Never made granola before? See the step-by-step tutorial to see just how easy it is.

Granola keeps well and is great to have on hand as a breakfast choice. It also makes a great hostess gift, but if you want to give it away, make a double batch. My family eats Super Granola as a snack so it goes fast!