Cut up small chunks of winter squash, purple & red sweet potato and carrot. Place in pot with heavy lid along with enough water to cook (on low flame). Cook long and slow until vegetables are totally soft. Use a potato masher to mash cooked vegetables so they are blended but still chunky.
https://us02web.zoom.us/j/3706191853#success by michael bauce No matter your diet, eating less has a myriad of benefits for everyone. The Japanese have an expression that reminds them to eat lightly, known as Hara Hachi Bu. Literally translated, it means eat until your belly is 8 parts full. Ohsawa often spoke of Vivero Parvo, to only eat the… more »
Sesame-Lemon Horseradish Dressing Add Tahini to a large mixing cup along with lemon juice and a small amount of grated horseradish. Add a few shakes of Ume Vinegar and enough water to blend into a creamy consistency. Serve over fresh salad, on greens or vegetables. Pictured: Steamed Kale, chopped Pickles, chopped Cabbage (cooked with red… more »
This sweet mild green is considered to be the “Parent” of Broccoli Raab. This particular variety (there are literally dozens) has a timely name….Quarantina! I planted a bumper crop last Summer and decided to try again this Summer, with great results. This plant only produces flowers near the end of it’s life, so it is… more »
2 cups almond meal 2 cups of rolled oats 2 cups whole-wheat flour or spelt flour 1 teaspoon cinnamon 1/8-teaspoon sea salt 3/4-cup olive or walnut oil 1-cup maple syrup 2 teaspoons vanilla Raspberry Jam (fruit-juice sweetened) Preheat the oven to 350F and oil cookie sheets. Place oats in blender and pulse until coarsely ground…. more »
I learned this recipe from an Italian Macro Cook. It’s the perfect macro salsa, great in Burritos or on Tamales. Crunchy and flavorful, you won’t miss the Tomatoes. Begin by washing and slicing cucumbers into 1/4 inch triangles and placing in a mixing bowl. Strip corn from cob and add to bowl. Slice red onion… more »
Mid-Eastern Macro Meal! Menu includes: Brown Rice Tabouleh, Lemony Hummus, Garden Greens with Creamy Sesame, Cucumber-Mint Salad, Radish Pickle.
Garden Lettuce (Frisée) with Radish, Cucumber, Pickles and Pumpkin Seed, topped with a Lemony-Tahini based Dressing
Back in the late eighties, I became aware of a most satisfying flavor in my Sushi as I sat in a San Francisco restaurant. This was the beginning of my fascination with Shiso, a member of the Mint family. I quickly noticed that it was available locally, but the price was high for a small… more »
Oh…those Won-Tons! I often run into students who had been in my cooking class over the past 20 years and am always impressed to hear how they value the experience, even years later. I received this email from a student who was in class 17 years ago. Hi Chef Michael! My name is B——– and… more »
Refreshing and balancing, this April Salad was just perfect for today. Lettuce, Red Radish, blanched Fava Beans from our Garden, Homemade Carrot Pickles & Roasted Pumpkin Seeds, Olives, soon to be topped with Sesame Dressing!
We love to eat greens and this is our favorite way to do it! Start by picking some fresh greens, either from the market or your garden, if you have one. Boil or steam until softened and then set aside to cool. Cut up homemade or high quality store-bought pickles into thin strips and add… more »