Macrobiotic Cuisine
Rooted in my years of training in macrobiotic cooking, I create nourishing, seasonal meals inspired by traditional Japanese and macrobiotic principles. Menus emphasize whole grains, beans, vegetables, sea vegetables, fermented foods, and balanced, minimally processed ingredients—adapted to your individual tastes and lifestyle.
Macrobiotic weekly menus are available for private chef and meal-prep services.
For clients with specific nutritional goals or dietary needs, personalized nutritional guidance and customized menus are available for an additional fee. Menus can be tailored around individual preferences, food sensitivities, allergies, and specific dietary requirements.
For medical conditions or therapeutic diets, nutritional guidance is intended to complement—not replace—care from your physician or registered dietitian.
Macrobiotic Weekly Menu
MONDAY
Miso-glazed salmon with brown rice
Sesame sautéed kale & carrots
Daikon and cucumber quick pickle
Miso soup with wakame & tofu
TUESDAY
Ginger-scallion tofu with tamari
Short-grain brown rice
Roasted kabocha squash
Steamed broccoli with toasted sesame
WEDNESDAY
Japanese-style lentil & vegetable stew
Brown rice
Napa cabbage slaw with umeboshi dressing
Steamed greens
THURSDAY
Tempeh teriyaki with ginger
Soba noodles
Roasted seasonal vegetables
Cucumber wakame salad
FRIDAY
Miso-roasted seasonal vegetables
White bean & vegetable stew
Brown rice
Pickled daikon & carrots
SATURDAY
Vegetable sushi bowls with brown rice
Edamame, avocado, cucumber & nori
Sesame-miso dressing
Miso soup
SUNDAY
Creamy cauliflower & white bean soup
Roasted root vegetables
Hijiki or arame with carrots
Brown rice with sesame-gomasio
Breakfast rotation
Brown rice porridge with sesame & scallions
Miso soup + rice + steamed greens
Savory oatmeal with mushrooms & greens
Mochi waffles with tahini and seasonal fruit
Buckwheat porridge with toasted seeds
Simple snacks
Seasonal stewed fruit
Roasted chickpeas
Ohagi
Edamame
Homemade sesame-apricot bites