Ginger and carrots….yessss. This soup is simple, healthy and nourishing, and always incredibly delicious….
Carrot Ginger Soup
recipes for the kitchen
Grilled Ginger Chicken Salad w/ Shirataki Noodles
Tonight’s dinner is an all-time favorite….lean protein with lots of sautéed and fresh vegetables. The key to making it super delicious is 1) the freshness of the ingredients, 2) the seasoning, and 3) sautéed basil. I’ve made variations of this dish throughout each week for years, and it’s still as wonderful and satisfying. If you’re on a strict anti-inflammatory cleanse, just omit the tomatoes and you’re good to go….
Cauliflower & White Bean Soup w/ Caramelized Leeks
This is a super creamy & delicate cauliflower & bean soup. It’s delicious on its own, or with caramelized leeks that make it a bit more savory. If you’re on a strict anti-inflammatory cleanse, you can omit the white beans and paprika. It will change the consistency a bit but will still taste as delicious….
California Blackened Salmon Salad
This is my favorite way to prepare salmon. The herb seasoning results in a savory, spiced salmon that’s super delicious. (It’s also a perfect seasoning for chicken.)…
Anti-Inflammatory Spiced Ginger Tea
This is such a wonderfully cleansing tea to drink throughout the day — a mix of fresh ginger root, turmeric root, cinnamon, and fresh lemon create a warming spiced cider. Most importantly, these ingredients reduce inflammation in the body. Use the recipe below to maximize its anti-inflammatory effect, or feel free to add a dash of cayenne pepper or fresh honey to taste.
…Quinoa Veggie Bowl w/ Sautéed Brussels Sprouts
Yet another quinoa bowl. But they’re just too perfect…convenient, delicious, and a supremely satisfying way to get a balanced meal rich in minerals, nutrients, and protein. There is no real structure to this dish. Play around with the vegetables you have handy and experiment to find which combinations you like most–carrots, onion, daikon radish, red radish, basil, arugula, beets…they are all delicious options….
Lee Gross – Chef, New York City & Los Angeles
“First off, I have my parents to thank for pointing me in the right direction. My family vacations often involved spending the week on a small Caribbean island, eating nothing but raw foods and watermelon. My father was (and still is) a part-time practitioner of Natural Hygiene – concerned with proper food combining, acid & alkaline and the consumption of mainly raw fruits, vegetables, nuts seeds and sprouts. And then there is the other 50 weeks of the year when he practices the Standard American Diet. And so it goes, the ideal vs. the reality. But if I’ve learned anything from my own study and practice of Macrobiotics, it’s that there is not one clear path; there is not one “right way”, no “ideal diet”. Everything changes. Always.
Flexibility is key. Life is a long and winding road over an ever-changing terrain.. and you gotta pack the right shoes. Meaning, you need to equip yourself with the right tools, like a pair of sturdy, well-broken in hiking boots, and a working knowledge of the Order of the Universe: the fundamental tenets of Macrobiotics; the Zen philosophy that keeps me from totally and completely losing it….
