A rich tasting vinegar with a deep sweet and sour flavor hailing from Modena Northern Italy. There are two main types: a) Aceto Balsamico di Modena which undergoes a quick fermentation followed by an aging process and b) Aceto Balsamico Tradizionale aged for a minimum of 15 years in several types of wooden casks.
A thick syrupy sweetener made by sprouting drying and grinding barley and heating the resultant barley malt with water. Popular among the Macrobiotic community barley malt syrup is made up of mostly maltose (a complex sugar) which accounts for the rather mild sweetness it imparts.
A long grain rice grown along the foothills of the Himalayas in Northern India. Aged for several years basmati exudes a fragrant aroma and is essential to the preparation of many Indian dishes such as Pullao and Biriyani.
The leafy green tops of the beet root are like spinach and chard members of the goosefoot family. They can be steamed or sauteed with a bit of olive oil and garlic. These nutritious greens contain more vitamin C iron and calcium than the root. However due to their high oxalic acid content they should be consumed in moderation.
Black Eyed Peas
Originating in Africa and Asia these spotted legumes have become a staple in the American south. While black eyed peas have a thin skin and cook within 30 minutes it is best to presoak them for maximum digestibility.
An Asian green sporting succulent white stalks surrounded by bright green leaves. Due to its high water content bok choy requires little or no cooking. It is well suited to stir frying and makes a fine finishing touch for soups and salads. A member of the cruciferous vegetable family it contains abundant amounts of calcium vitamins C and A along with a host of diseasepreventing phytochemicals.
Broccoli Rabe (rappini)
Although a relative of broccoli this assertively bitter green bears little resemblance to its cousin. Its edible parts consist of leaf stalk and miniature florets creating a myriad of textures in every mouthful. Broccoli Rabe is a rich source of vitamins A C and K.
Brown Rice Flour
This finely ground brown rice product can be successfully used in some baked goods imparting a nutty flavor and somewhat granular texture. Its lack of gluten makes it an attractive alternative to wheat (for glutensensitive individuals). Unfortunately the absence of gluten makes brown rice flour unsuitable (as the sole type of flour) in breads pasta and cakes.
Brown Rice Vinegar
Produced from wine made with brown rice it is dark brown and has a rich mellow flavor. Popularized by macrobiotic cooks brown rice vinegar is delicious in a variety of dishes such as sushi salads and condiments. High quality vinegar contains only brown rice rice koji (a catalyst) and water. It undergoes a natural fermentation process of approximately one year.