|Kuhn Rikon 8L family style pressure cooker.|
I have used it almost every day since I opened the box.With my macrobiotic books in hand (well...arms, my hands are too small to hold all my macro books), and the pressure cooker book I ordered with the beast, I have been floating in Macrobiotic heaven.
Since first becoming interested in macrobiotics in the summer of 2008, I have regularly eaten whole grains, and lots of veggies and sea veggies, and tried to limit refined sugars. I have always liked simple seasonings, like flax oil, olive oil, lemon juice, sea salt, ginger, shoyu and tamari. I use natural sweeteners if I need a bit of something sweet, like brown rice syrup or maple syrup. There are also some random stars that rotate through my fridge and dinner plate, depending on my mood etc.
These include: tofu, nuts and seeds, nut and seed butters, fresh or dried fruit, canned beans, lentils, almond/rice/soy milk, puffed grain cereals, flaked grains, fish, sugar free jams,dark chocolate, and occasionally some goat cheese and of course, sometimes some actual sugar and even coffee (usually decaf).
But, despite all this, I always felt that I was missing part of the bigger macro picture, because I didn't really cook my own beans, or make many bean dishes.
|First attempt at pressure cooker: red lentil stew with greens.|
I have tried a few times, but the reality is that cooking chickpeas for 4 hours on the stove was and is not going to happen very often. So, I coveted the Kuhn Rikon Pressure Cookers (see end of post for a link to the cooker I bought). I dreamt of the day where I could throw beans and veggies in a pot and have a stew in less than 15 minutes.
|Kabocha & Adzuki Stew with Ginger, Tamari and Shitake Mushrooms|
|Simple Brown Rice. From Cabinet to Bowl in 25 minutes.|
In short, the stews have been fantastic, the grains are unbelievably delicious, and the best part is that it is SO quick, safe, and easy to clean.
Expect many more macrobiotic recipes on here, as I can now make things so quickly to go along with steamed veggies, stir-frys and grains. I plan to try cooking with many more types of legumes and grains, and am beyond excited to delve once more back into the macrobiotic land. But don't worry, there will still be yummy treats: I just took carrot millet breakfast muffins out of the oven.
|Leftover pressure cooked millet added to yummy carrot muffins!|
I just ate whole oats every morning this whole week, and let me tell you, they have left me feeling much more "whole" than my usual bowl of rolled oats. Not that there's anything wrong with flaked grains--->so yummy. But whole oats are so satisfying on a deeper level!
What's the best thing you've bought recently? Has it improved your quality of life, or is it just for fun?
Here's to a happy weekend, and inventive pressure cooker recipes!
I added the Pressure cooker I bought under my shop link at the top of the page.
Check it out for more information :)