Macrobiotic Bowl (serves 2)
2 1/2 cups cooked brown rice
1 cup cooked black beans
1 large clove of garlic
1 small piece (about 1 inch) fresh ginger
small bunch of kale
kimchi (see my recipe for amazing kimchi here...but this kimchi pictured is from here) or pickled ginger
black sesame seeds for garnish
splash of brown rice vinegar, toasted sesame oil, tamari or soy sauce
one sheet of nori seaweed, cut or torn into small strips
1. Distribute cooked rice and beans between two bowls. Set aside.
2. Chop the garlic. Peel and chop the fresh ginger. Set aside. Julienne the carrots (or shred/grate them). De-stem the kale and chop into thin ribbons. Set aside.
3. In a large frying pan, add some sesame oil (or any oil of your choice), chopped garlic, and ginger. On medium low heat, warm the garlic and ginger until it just begins to be fragrant. Add the carrots and kale and a pinch of salt. Stir continuously just until the kale begins to wilt. Remove from the heat.
4. Add a splash of brown rice vinegar, more salt, and a touch of toasted sesame oil, or even some tamari, to the greens. Season to taste. Arrange the greens in the bowls with the rice and beans. Top with kimchi or pickled ginger, nori, avocado. Sprinkle with sesame seeds. Enjoy with Japanese green tea, if you have some.
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