About eight years ago, I worked with a rather pensive man named David*. He was awkward, skinny, and couldn't eat peaches because he was hypoglycemic. Because I'm an extremely curious person, I spent most of our shifts together asking him unrelenting questions about his life, to which he succumbed. One day, he read me my future by drawing a chart with the sun and stars, and told me I had been reincarnated. Another day, he showed me his artwork, which was extremely disturbing and graphic, but I felt like I understood him on some level. But my favorite day was the day David told me he had once lived in a macrobiotic commune. What is macrobiotics? I remember asking. And tell me all about this commune. I mean, all of it. I was completely enthralled by this specific lifestyle and wanted to learn as much as possible. The next day, David gifted me with his copy of Kushi's Complete Guide to Macrobiotic Cooking. I was shocked that he was so willing to give it away, especially since it had been so precious to him. I'm still kind of floored.
A little over a month ago, I remembered that macrobiotic book, which had been tucked away on my bookshelf all of these years. I skimmed through the recipes and read the first few chapters. Although I don't think I would ever intentionally switch to a macrobiotic lifestyle, I do agree with several of their principles and have begun to incorporate them into my diet. Firstly, I now make more of an effort to include more grains into my diet. Although I always eat grains at breakfast, I have started to enjoy them during lunch and dinner as well. I also rekindled my love for sauerkraut and now eat it with dinner almost every night. Lastly, I have been more conscious of choosing local produce over imported, which is a large component of macrobiotics.
This dinner is one which I created to incorporate these specific macrobiotic principles into my diet. It's my "Almost Macrobiotic Dinner". I love how hearty and healthy it is, and how well my body processes it. I also love that it incorporates a new-to-me flavor component that I am now obsessed with- umeboshi plum vinegar.
*This story is not about my husband.
Vegetable Stir-fry with Brown Rice and Sauerkraut
1/4 c uncooked brown rice
1/2 c water
1/4 tsp olive oil
1/2 a small red onion, minced
3 cloves garlic, minced
2 slices of portobello mushroom, diced
1/3 zucchini, diced
1 carrot, sliced
6 brussels sprouts, slivered
1 small head of broccoli (stem included), chopped
2-3 leaves of kale, stems removed and leaves chopped
1/4 sauerkraut (I use Bubbie's)
umeboshi plum vinegar (I use Eden Organics)
In a small pot over high heat, combine rice and water. When water begins to boil, cover, and reduce heat to low. Cook until water is absorb, about 30 minutes.
In a large cast iron skillet, combine olive oil, onion, and garlic. Saute until onions are translucent. Add mushroom and zucchini and continue to saute until their water is released. Add carrot, brussels sprouts, and broccoli, and cook until lightly browned. Add kale and cook until just tender.
Place a heaping handful of spinach leaves on a plate. Add rice, vegetables, and sauerkraut, each in their own little section. Top with desired amount of umeboshi plum vinegar (I use a lot!). Enjoy!