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blog: what i cooked this week

I wrote this blog from 2018-2020 to correspond with dishes I cooked at the St.Petersburg Saturday Morning Farmer's Market, to introduce market-goers to recipe ideas or foods they may not have worked with, and to feature in-season produce from our beautiful, local farmers.  I hope you continue to enjoy these recipes!
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1/12/2019

Simple: Macro Fried Rice

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This week I'm cooking my go-to dish when I have leftover rice in the refrigerator.  The nice thing about this dish is that you can use any vegetables that you want (as long as you have scallions, and tamari on hand!).  It's called fried rice, but it's not really fried.  Instead, in the style of macrobiotic cooking, the vegetables are layered in the pan (longest-cooking vegetables first), the rice is layered over that, and covered, so the dish steams.  I only use a little bit of sesame oil in the pan, and the only seasoning is a little bit of tamari.  It is so simple, but satisfying and delicious.

Macrobiotic cooking is a theory, a lifestyle, a medicine, and a style of cuisine.  It is based on a form of Japanese homestyle cooking, founded by George Ohsawa in the early 20th century, in response to the introduction of sugar and processed foods into Japanese culture.  Ohsawa linked the rise in disease and poor health to the "Westernization" of Japanese cooking.  He advocated for a more traditional cooking style that takes into account the season, the nature of the food, and the condition of the person.  Macrobiotic cooking uses whole foods, simple ingredients, and mild cooking methods to preserve the quality of the food and create a more balanced (as in, closer to neutral) meal.  It is a great, simple way of eating that definitely promotes feelings of health and wellbeing!  

For more information, check out any of Michio Kushi's books, Aveline Kushi's cookbooks, or Annemarie Colbin's "Food and Healing," or "Cooking the Whole Foods Way."


​Macro Fried Rice


2 cups cooked short grain brown rice 
1.5-2 cups broccoli (or cauliflower), cut into small florets 
2 carrots, sliced into matchsticks or julienned on a mandoline 
1/2 cabbage, shredded thinly (or bok choy)
3-4 scallions, sliced thinly in rounds
2 t sesame oil
2 T tamari (or coconut aminos)

Heat a frying pan or wok over medium heat, add the sesame oil.  When the oil is hot, add the broccoli first, then the carrots and cabbage.  Turn the heat down slightly, cover and cook for about 5 minutes.  If the pan is too dry, add a couple of teaspoons of water.  Add the rice on top of the vegetables, and then the scallions.  Cover and cook another 2 minutes.  Add the tamari, cover again, and cook another 2 minutes or until the vegetables are tender.  Mix everything together and enjoy!

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2 Comments
Star Chicaderis
1/13/2019 09:14:28 am

Max, I love that you’re doing this.
Thank you.
Sincerely, Star Chicaderis

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Max link
1/14/2019 04:15:13 am

All thanks to you, Star!

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    Max Lewis is a licensed Acupuncture Physician in St. Petersburg, FL.  Previously, she co-owned and operated a much loved vegan/vegetarian/macrobiotic restaurant called Tofu A Go-Go! in Provincetown, MA.  Her experience and knowledge of food and natural healing eventually led her to pursue a career in acupuncture and Chinese herbal medicine.

    She firmly believes that going to the farmer's market and buying and cooking fresh, locally grown vegetables, is one of the best things we can do for our health and wellbeing.

    This blog brings you Vegan Dishes by Dr. Max, from the Taste Cart at the Saturday Morning Market in St. Pete featuring seasonal organic and abundant produce, grown by our very own local farmers, and recipes of What I Cooked This Week.  Enjoy your vegetables!

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