A calming macrobiotic bowl where warming miso and mineral rich sea vegetables meet gentle, grounding nourishment for digestion and nervous system balance.

Over the past six months, I have been inspired by macrobiotic principles and the balance of yin and yang. Yin foods cool and soften. Yang foods warm and strengthen. When we bring these qualities into rhythm through simple cooking and seasonal ingredients, digestion becomes steadier and more resilient.

This miso soup reflects that approach — warm, mineral rich, easy to digest, and gently nourishing. A soothing, macrobiotic meal that supports gut health and nervous system regulation.

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An enlivening Eastern flavour, where the freshness of the sea meets a calm, grounding meal

This Sichuanese squid is gently spiced and aromatic rather than fiery, flash cooked with Shaoxing wine, tamari, garlic, and toasted Sichuan peppercorns. Served with grounding pearl barley and softly steamed pak choi dressed in ume, mirin, and rice vinegar, this dish reflects a macrobiotic approach to Chinese inspired cooking. Warming yet soothing, it supports digestion and nervous system balance while offering a light, mineral rich seafood meal that feels deeply nourishing.

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The Balance of the Pause: Reimagining Thai Coconut Custard

In Thai cuisine, sweetness is rarely sweet alone. It meets the savory, the fragrant, and the salty to find its true depth. As I settle into the quiet of January, I’m returning to the flavors of my childhood with a 'healthified' take on Kanom mo keang. This coconut custard melts the richness of palm sugar into a yielding flan, topped with the unmistakable savory crunch of fried shallots. It is comfort, memory, and nourishment—reimagined for a slower, more intentional year.

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I’ve made my fair share of energy balls and raw desserts over the years, the kind born from an athlete’s sweet tooth and a devotion to “healthy indulgence.” So, truth be told, I’m rarely seduced by these treats anymore.

But every now and then, hunger strikes and choices are few. That’s how I found myself giving this one a chance, even though, honestly, chocolate and seaweed had long parted ways in my kitchen (or so I thought).

And my, did it humble me. Rich, velvety chocolate. Gentle sweetness. A prickle of sea salt. And the most delicate touch of umami, not fishy in the slightest (take note, spirulina and chlorella). Perfectly balanced. Unexpected. Deeply satisfying and quietly nourishing.

So here it is, a little copycat of the one that surprised me at Home Wellness in Primrose Hill, London, now ready for you to make and enjoy at home.

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This recipe began as a way to use up leftover pumpkin and beans... humble beginnings for something that turned out quietly magical. Inspired by the Thai dessert Bua Loy, where chewy tapioca pearls float in sweet coconut milk, this version lets pumpkin take centre stage in a dance of smooth, sweet, salty, and nourishing flavours. Gently warmed with coconut and honey, lifted with miso and sesame, it’s a bowl of nostalgic comfort that balances yin and yang: creamy and earthy, soothing and strengthening. Rich in complex carbs, plant protein, fibre, and minerals, it’s the kind of autumn dish that feeds both body and spirit, reminding us that simplicity, done well, can feel like home.

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