Hi to all! Thank you so much for your help! Actually, I am not the one who has a fungus, but I have many friends with fungus, and my husband has it too. I have...
Hi Everyone, I've just recently joined and am currently ploughing my way through all the past posts and learning loads from them (thanks !). When I've...
I've noticed that my grains are tasting bitter and seriously putting me off. They are worse when I soak them before cooking. I always make sure I buy good...
Hi Teresa I agree with Chad that adding a little salt might help or a small piece of kombu. I also think it might be something to do with your condition....
with all the talk of healthy fermented food I thought i would bring up natto - usually made from soybeans it IS an aquired taste but once you love it you are...
I have a Google Alert for "macrobiotic" and this was on today's list of finds. I thought if any of you are in Philly or nearby it sound worth visiting. I'd...
Hi, thanks for the info on natto. Are there any links to scientific studies showing natto affecting arterial health and dissolving clots? Thanks, Chad -- ...
http://enzymeuniversity.com/artman/publish/article_140.shtml ... From: Chad Henry To: moderndaymacrobiotics@yahoogroups.com Sent: Thursday, August 02, 2007...
http://thoughtfulfoods.org.au/recipes/warm-beetroot-and-quinoa-tabouleh -- Ilanit ... Little Tree Pty Limited, Melbourne, Australia (Little Tree). ® ...
Thanks for this article ilanit.. how long will homemade Natto keep in the fridge? I am a cheese lover, so anything that could replace cheese would be a...
I really like natto, but am not sure that it's a good cheese replacement...... Hubby LOVES cheese, but can't stand natto. I just ate a clean diet for a year &...
Forgot to mention, that only small amounts of natto are used - hardly enough to satisfy a cheese lover's longings :-) Dottie ... From: Dottie Roseboom To:...
Hi, Thanks for the replies on this. I have tried a pinch of salt/kombu but didn't want to add more than this because of the kids. I do add more to taste when...
Please welcome this new member to Modern-Day Macrobiotics: rhonamcfarlane12 Comment from user: I have recently obtained the book (a recommendation by my...
Hi Chad, I really like the looks & versatility of my 3 qt Silit Pressure Cooker. It's small enough to cook just several servings of grain, while being large...
Hi Gary, I have a larger Kuhn Rikon, that I also really like. Didn't realize that anyone sold Kuhn Rikon in the 3 qt size - Isn't it fantastic the choices...
Hey Dottie Thanks for this info. There so many great resources at our fingertips these days - different from when I started and we had to rely on intuition as...
Natto satisfies my desire for cheese... Just a bit in sushi (natto maki) or with a meal is perfect every once in a while :-) I love the mochi melted on things...
Now you're making me hungry. Dottie ... From: leslieanneashburn To: moderndaymacrobiotics@yahoogroups.com Sent: Friday, August 03, 2007 2:16 PM Subject:...
Hi Ilanit, I'm a member of the UNSW food co-op, Thoughtful Foods. It's a great little place with really good people who care about the environment and what...
I just stumbled across this site, and found it very useful in explaining the raw/cooked food discussion I have recently been having with raw foodists. It also...
Hi Louise This is an excellent site and resource - thanks for introducing us. The easiest pickles to use are sauerkraut, dill and takuan (radish) pickles...
Teresa, You write beautifully - I only glanced at a little of the Guatamalan blog and was moved by how you described the experience. I looked forward to seeing...
Please welcome this new member to Modern-Day Macrobiotics: vera.caban Comment from user: Level IV student in Kushi Institute,from Croatia Remember this...
Thanks Carmel, We are in Germany now and just had the chance to send out a few emails. So far amazing food and wonderful people. Spent a lot of time sailing...
Hi Klara, Thankyou so much, you've made my day ! A few people have suggested I try to get it published but I have no clue as to how to go about doing such a...
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