The guiding philosophy of the macrobiotic diet is that simplicity in what you consume is the key to optimal physical and planetary health. Even though I’m not a proponent of strict adherence to a diet plan (unless necessary for health reasons), that’s a school of thought that I’m happy to get behind.

 

Imagine this. Dark leafy greens, crispy oven roasted maple-glazed sweet potatoes, sesame tofu, fluffy red quinoa, tangy sauerkraut, and earthy shiitake mushrooms, sprinkled with nutty toasted sesame seeds and drizzled with a delicious sweet and savory maple tahini dressing.

 

The whole, organic foods that form the foundation of the Macrobiotic diet provide an abundance of complex carbohydrates, fiber, minerals and vitamins in their most natural and nutritious form.

 

Additionally, it is low in saturated fats and includes no processed foods. Some research even suggests that the macrobiotic diet is effective in cancer prevention and treatment of chronic diseases.

 

This macro inspired meal is a total cinch to whip up. I often make a variation of it after an evening yoga class when I don’t feel like eating something heavy, but need to refuel my body. It will surprise you with its tastiness factor, and the feel good factor that follows will surprise you even more.

 

Ingredients:

  • 1 head of kale, sliced into slivers and steamed until tender (about ten minutes)
  • 1 brick of extra firm tofu
  • 2 large sweet potatoes, skinned and chopped into 1 inch cubes
  • 1 cup of the grain of your choice, cooked (I used red quinoa, but brown rice or millet would work well too)
  • sauerkraut
  • toasted sesame seeds
  • tahini
  • maple syrup
  • salt and pepper
  • juice of half a lemon
  • Shiitake mushrooms (10-12 with stems removed)

Instructions for the tofu:

  1. In order to get your tofu crispy, it is important to press it before cooking. To do this, simply place your brick of tofu between paper towels and cover with something decently heavy. Let it sit for twenty minutes before you’re ready to prepare it. This will drain out excess water.
  2. Heat 1-2 tablespoons of extra virgin olive oil in a large skillet or cast iron pan.
  3. Slice your tofu into even cubes and place in pan along with 1 clove of minced garlic or ginger.
  4. cook on each side for about five minutes and then drizzle with either Bragg’s amino acids, or low sodium Tamari (about 1-2 tablespoon)
  5. Remove pan from heat once tofu is a deep golden brown color on both sides and sprinkle with toasted sesame seeds

 

Instructions for the Sweet Potatoes:

  1. Preheat oven to 375 degrees
  2. wash and peel sweet potatoes and cut into 1 inch cubes
  3. in a large mixing bowl mix sweet potatoes with 2 tablespoons of extra virgin olive oil and 3 tablespoons of pure maple syrup. Add a pinch of salt and pepper.
  4. Transfer to oven on a parchment paper lined baking sheet and roast for 45-50 minutes stirring occasionally to cook evenly

Instructions for the Maple Tahini Dressings:

  1. Whisk together 3 tablespoons of tahini, 1 tablespoon of pure maple syrup, and the juice of half a lemon. Feel free to add a tablespoon or two of water to achieve desired consistency. Dressing should be creamy, but still able to be drizzled.

Instructions for the Shiitakes:

  1. Heat 1-2 tablespoons of extra virgin olive oil in a small skillet.
  2. Saute shiitakes for about ten minutes, stirring constantly, until they become soft and tender

Arrange sweet potatoes, greens, shiitake mushrooms, tofu and quinoa (or grain) on a plate along with a hefty serving of fresh sauerkraut. Drizzle tahini dressing over top and garnish with toasted sesame seeds!