Macrobiotic foods are naturally clean and detoxifying—they are plant-based and include favorites from my Japanese ancestors: sea vegetables, local produce, healthy grains, and fermented foods (like miso and soy sauce!) Seaweed, naturally full of iodine, Vitamin C, manganese, and Vitamin B2, is clean eating’s best friend!
I like to prepare macrobiotic meals after a period of food indulgence, such as the holidays or a vacation, as a way of resetting and balancing my body. Try this salad in your week of clean eating and you’ll love the way you feel, absolutely amazing. xxx ck
Candice Kumai’s Macrobiotic Hijiki Avocado Salad
1 cup soaked/reconstituted hijiki seaweed,*drained (measure: 1/4 cup + 1 tablespoon dried hijki with 3/4 cup water)
2 cups cooked quinoa
one 15-ounce can adzuki beans, rinsed and drained
1 ripe avocado, pitted and cut into cubes
For the Dressing //
2 tablespoons Bragg Liquid Aminos or reduced-sodium tamari soy sauce
1/4 cup rice vinegar
1 tablespoon toasted sesame oil
In a medium bowl, soak and reconstitute 1⁄4 cup, plus one tablespoon dried hijiki in 3/4 cup water for about 15–20 minutes. Drain all excess liquid.
In a large bowl, whisk together the Bragg Liquid Aminos or reduced-sodium tamari soy sauce, rice vinegar, and toasted sesame oil. Add the reconstituted hijiki, quinoa, and adzuki beans to the dressing, and toss to coat. Top with avocado cubes and serve immediately.
Clean Green Tip: Adzuki beans (also referred to as azuki beans) are a delicious Japanese red bean that is packed with protein and potassium. I love tossing these beans with rice, adding them to grain salads, and making them into sweet pastes for Japanese-style desserts. Mmmm, I love them!
Looking for a healthy gift? Candice’s Clean Green Eats, which is made up of 100 yummy and good for you too recipes, will help banish the processed food and sugar habits that lead to fatigue, belly bloat, poor digestion, and constant cravings. Connect with Candice on her website CandiceKumai.com, Facebook, Instagram, and Twitter.