Macrobiotic Vegetable Soup
A macrobiotic diet is an excellent choice for health. It is especially beneficial for individuals with any sort of stomach or intestinal distress. It is a nourishing, bland, and easily digestible diet. Bland foods can be made very palatable and give the digestive system and liver a break from ones typical diet. I highly suggest a macrobiotic diet for one year or more to cure digestive diseases.
Rutabaga is a mild cruciferous root vegetable similar to a cross between a potato and turnip. Cooked this way its flavor is very pleasing and potato like without the starchiness or high glycemic index. It is high in minerals, vitamins A, K, and C. Cruciferous vegetables in general are very high in protein, up to 25% DVA in three cups. Cruciferous vegetables are also an excellent source of phytonutrients, antioxidants, and fiber. You should eat some class of this vegetable every day. In fact if you wanted optimal benefit from the least vegetable consumption, a serving of cruciferous vegetables would be your most advantageous bet.
1 rutabaga, diced
1/2 c dried mushrooms (1 c fresh)
1 T braggs amino acids (or tamari sauce)
1 T apple cider vinegar
1/2 butternut squash diced
1/4 cabbage head, sliced
1 – 1 1/2 c green onions, chopped
1/2 t mirin
Add 2 quarts of water and the rest of the vegetables. Simmer for up to an hour. Add the mirin vinegar and serve. Be sure your mirin vinegar is naturally made from koji. The pricier often naturally mad kinds have a much better flavor and less is needed. Additionally, a more pure food is always healthier.