Roots are grounding and connect you to Earth energy. Good to know your roots, it’s where we come from. Each one has something to offer. Long-slow cooking of root vegetables creates strength, especially now. Tonight I experiment with the longest and slowest of cooking…I take 3 roots, in this case 3 varieties of Daikon Radish,… more »
We are offering 7 course Holiday Meal (salad and dessert not pictured), complete with Dessert for pickup in Berkeley this Tuesday, December 19, 2017. The menu includes: The Nice Loaf with Mushroom/Onion Gravy Festive Rice Pilaf with Slivered Almonds Roasted Sweet Potatoes Baby Green Salad with Citrus Dressing Cranberry Sauce Squash Bread with Maple Icing… more »
This bread is quite an amazing treat in itself, made with sweet kabocha winter squash. The icing is….the proverbial icing on the cake! Available Loaves for pickup. Use contact form.
Marta just made this Pumpkin Bread and I’m excited to try it. If you are interested in a Loaf, please use Contact form to order.
Thanks to Anuj at Feedspot.com for honoring MacroFlavor.com in his Top 25! Read more here: https://blog.feedspot.com/macrobiotic_blogs/
It has been my 18 year pleasure to spend my time cooking with kids, in schools (k-5), summer camps and private homes. I have observed that even the pickiest of students will eat healthy foods like Brown Rice, Vegetables, Beans and Fruit (if given the chance). In time, their exuberance for these foods spreads at… more »
We’ve made this classic, thick Italian Soup from scratch, using Fresh Cranberry Beans (traditionally used in Minestrone) and loaded it with fresh seasonal vegetables, like Onion, Carrot, Celery and Garlic. Stimulate your metabolism, warm your body and soothe your soul as you dig into this. All ingredients are vegan macrobiotic, local and seasonal. We’re serving… more »
Risotto, the Italian favorite. Traditionally cooked with rice and tomato. My Italian Grandma schooled me on how to prepare it the Italian way. Since then, I’ve experimented with a variety of different versions, including this Japanese one. I added Hiziki, Shiitake and Burdock. I sauteed Onion, Garlic, Burdock and Celery in Olive Oil and SiSalt…. more »
HOMEMADE SAUERKRAUT FROM A BERKELEY KITCHEN! Ripe with Macro-biotic power. Made with LOVE by M & M. Fermented foods are an important part of a healthy diet. Recent studies have shown Sauerkraut to be more effective than probiotic formulas, supplements or superfoods. Only use a small amount with lunch and dinner (about a Tbsp). Chew… more »
GROUNDED IN COMMUNITY We are offering a special holiday take out meal prepared by chefs Michael and Marta available for pick up on 12/18 in downtown Palo Alto: *Gingery Vegetable Broth * Holiday Lentil Loaf with Mushroom Gravy * Festive Rice Pilaf with Slivered Almonds * Roasted Sweet Potatoes * Baby Green Salad with Citrus… more »