We're often asked about pantry staples — specifically, what are the essential Macrobiotic ingredients that every health-conscious chef and home cook should have in their kitchen? There are a few, but where function and flavor reign supreme, miso is most certainly at the top of the list.

This month we are sharing a few tips on easy ways that we can sneak more fruits and vegetables into our diets.

Nina Curtis is a graduate of the Chef's Training Program at Natural Gourmet Institute. A chef with a driven personality, she has become a powerful voice for females in the culinary world. In honor of Women's History Month, we spoke to Nina about her efforts as incoming president of Women Chefs and Restaurateurs and the sold-out vegan dinner she is leading at the James Beard House in celebration of International Women's Day on March 8.

I’m going to be perfectly honest: my first thought when I’ve had a busy day in the office and I’m hungry isn’t to grab a fresh salad or some simple grilled proteins with steamed vegetables. Instead, I’m considering whether I grab a slice or a burger. If I’m feeling a bit guilty about my eating habits, I might grab one of those microwavable dinners with the minimalist packaging designed to evoke freshness, healthfulness, and purity of ingredients. That’s fine for a one-off meal, but for many of us, it’s a one-off per day decision, if not more.

This recipe makes delicious use of my favorite condiment, gomasio (toasted sesame seeds ground with seaweed and salt). Gomasio – rich in minerals, heart-healthy and alkalizing – should always be nearby to strengthen digestion. Use it daily to garnish everything – grains, beans, vegetables, noodles, fish, soups.