A twist on macrobiotics

Briefly, the macrobiotic diet revolves around the yin/yang properties of food, emphasizes whole grains, seaweeds, root vegetables, and the occasional pickled vegetable. Today's dish used the soon-to-be very popular, low-cal, kelp noodles. Yes. Noodles that are really crunchy made from seaweed.

Macrobiotic kelp noodle bowl

The kelp noodles (seaweed) were tossed with scallions and toasted sesame seeds in a mixture of tamari, mirin, fresh grated ginger, and a touch of sesame oil. Raw carrots (root vegetable) and red cabbage were drizzled with a garlic-tahini sauce made of tahini, raw apple cider vinegar, raw garlic, maple syrup, and filtered water. The sauerkraut (fermented) was made in house and I started the process a week and a half ago. Simple shaved cabbage was tossed and massaged in sea salt, caraway seeds, and fennel seeds. Honestly, it could have gone a bit longer. Sprouted and dehydrated teriyaki pepitas (protein source), red clover sprouts, and ripe avocado adorned the whole dish. The chef commented that the dish was overly crunchy, and when writing the menu, I hadn't thought of it, but you know what? She was totally on mark.