Blog

Black Bean Stew with Wild Rice

Michael Bauce

Today's Plate

Wild Rice is one of the two Grains indigenous to the US (the first being Corn). It has been referred to as Spiritual Food from the Great Creator. The berries are harvested from a Watergrass Plant that emerges from the water. Native Americans hand pick this wild crop and it is available today in select… more »

Kids Love Brown Rice!

Michael Bauce

Cooking With Kids
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Marta assisting students in cooking class making brown Rice Sushi. Making Brown Rice Sushi in Class today! Every child was excited to have Sushi and Brown Rice. It’s not that kids don’t like healthy food, it’s that they are rarely exposed to it. Most kids have a negative perception of Brown Rice, for example, because when… more »

Spring Vegetable Salad with Creamy Sesame Dressing

Michael Bauce

Today's Plate
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Spring has sprung and it feels good to cook lighter and include more salads in your diet. This Salad was made from Cabbage, Daikon and Parsnip. I chopped each vegetable and boiled separately in salted water until slightly softened, but still crisp. After removing from the water, I allowed to cool and then  sprinkled them… more »

Brown Rice Elbows with Red Vegetable Sauce & Pumpkin Seed Condiment

Michael Bauce

Today's Plate
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Pumpkin Seed Condiment pairs well with a variety of dishes. Sprinkle it on whole grain, pasta, vegetables or soups for added minerals and strength. In this case, we also added some to our noodle dish for extra flavor and texture. Roast Pumpkin Seeds, add roasted Sea Salt and place in a surabachi and crush until… more »

Sweet Potatoes with Chestnuts & Ginger

Michael Bauce

Recipes
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Just finished creating this recipe for a potluck today!   3 medium sweet potatoes 1 cup chestnuts 2 teaspoons grated ginger juice small peel of lemon (about 1/4 slice) 1 tbs olive oil 2 pinches sea salt   Preheat oven to 350. Score sweet potatoes with a cross and place in bowl. Add olive oil… more »

This Friday the 13th – Lucky Meal To-Go

Michael Bauce

Berkeley Organic Meals
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This Friday the Thirteenth, we offer you a lucky meal of Fried Tofu, Shiitake, Brown & Wild Rice w Tekka, Broccoli & Carrots. Tekka is a concentrated condiment made of Burdock Root, Ginger and Lotus root that is cooked long and slow. It  helps counteract the effects of sugar.  Served with a red radish pickle,… more »

It’s Not The Vegetables Kids Don’t Like…

Michael Bauce

Cooking With Kids
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It’s the way they are prepared. Most school districts have no idea how to cook and present vegetables. They are focused on Meat and Dairy. As a result, they unknowingly have turned children off to eating healthier fare. Food Service Directors across the US have complained to the State that kids don’t like vegetables and… more »

Polenta-Broccoli Pie To-Go?

Michael Bauce

Berkeley Organic Meals
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Meal Pickup, This Thursday, March 22, 2018 at 6 PM. This week it’s Polenta-Broccoli Pie, served with a Red Root Sauce. We’ve also included Savory Black Beans and a Fresh Baby Green Salad with a Vinaigrette Dressing. Hearty and satisfying, all organic, vegan and macrobiotic. We use only the highest quality ingredients, including Ohsawa Tamari,… more »

Miso Soup For Children

Michael Bauce

Cooking With Kids, Recipes
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Children love Miso Soup. We use milder Chickpea Miso in cooking class, because they are attracted to a sweeter taste and less salt for young children helps them develop properly. I sometimes add just a bit of Tamari to balance the flavor. I have noticed through the years, that every ethnic group of children are… more »

Brown Rice Sushi To-Go!

Michael Bauce

Berkeley Organic Meals
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(photo from summer) Vegan Sushi To-Go (Berkeley) this Friday Evening This sushi is made from whole grain Brown Rice (short and sweet), Ume (Japanese Plum), Fresh Shiso (a flavorful Japanese culinary herb), Red Turnip Pickle and Wasabi (Japanese Horseradish). All ingredients are locally sourced, organic, vegan and macrobiotic. This sushi is screaming with flavor! A… more »