Macro Flavor

Sweet Raspberry Jewels

Michael Bauce
July 2, 2020
Cooking With Kids, Recipes
Tags: food, health, healthy desserts, healthy recipes, macrobiotic cooking, raspberry jewels, vegan, vegetarian

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 »

Cucumber-Corn Salsa

Michael Bauce
June 23, 2020
Recipes
Tags: cucumber salsa, macrobiotic cooking, vegan cooking

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 »

Kale Salad with Pickles & Almonds

Michael Bauce
April 14, 2020
Recipes
Tags: greens, pickles, vegan cooking

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 »

Macro Risotto

Michael Bauce
March 24, 2020
Recipes
Tags: burdock recipe, macrobiotic cooking, macrobiotic recipes, risotto, shiitake, shiitake mushroom

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 »

Lemon-Poppy Seed Cupcakes with Maple Icing

Michael Bauce
March 7, 2020
Recipes
Tags: #macrobiotics, desserts healthy, Vegan Cupckaes

1 1/2 cups whole wheat flour 1 cup ww pastry flour 1/2 cup corn flour 1/2 cup plus 1 tbs poppyseed 2 tsp baking powder 1 tsp baking soda pinch salt 1/2 cup oil 1/2 cup plus 3 tbs maple syrup 1 3/4 cup water (or less), to make a pourable batter 5 tbs lemon… more »

Tofu Frittata

Michael Bauce
February 26, 2020
Recipes
Tags: #macrobiotics, berkeley macrobiotics, macrobiotic cooking, vegan cooking, vegan frittata

1 package Tofu 1 tbs arrowroot (dissolved in 1/4 cup water) 1 small onion, cubed 1/2 cup broccoli, cut into mouth-size pieces 8 button mushrooms, sliced 1 tbs olive oil 2 tsp sea salt 2 scallions, chopped 3 tsp nutritional yeast fresh basil to taste Add onion to fry pan along with olive oil and… more »

Peanut Butter Brownies

Michael Bauce
February 2, 2020
Recipes
Tags: macrobiotic desserts, vegan brownies, vegan desserts

PEANUT BUTTER BROWNIES Makes 15 1 1/4 cup ww pastry flour 1/2 cup peanuts, ground up 2/3 cup cocoa 2 cups MAPLE SUGAR 1 tsp sea salt 1/2 tsp baking powder 1 tsp baking soda 1 cup oat milk 1/2 cup peanut butter 1/2 cup oil Mix wet and dry ingredients separately. Pour wet into… more »

Nori-Pumpkin Seed Sauce

Michael Bauce
September 10, 2019
Recipes
Tags: #macrobiotics, macroflavor, vegan sauces

This sauce goes great on just about anything! Try it on grain, pasta or vegetables, or as a dip with crackers. Served here on top of Millet-Teff-Corn, with Miso-Lemon Green Beans, Cuban Black Beans, Kale with Pickled Red Cabbage-Carrot 4 sheets toasted Nori, cut into strips 2 cups roasted pumpkin seeds 1 -11/2 cups water… more »

Tangy Cabbage-Corn Salad

Michael Bauce
August 20, 2019
Recipes
Tags: macrobiotic cooking, summer salads

Perfect choice for the Summer Season, refreshing and light. 2 cups thinly sliced green cabbage leaves 2 cup thinly sliced red cabbage leaves 1 ear fresh corn, removed from cob 4 radishes, thinly sliced 2 tsp ume vinegar 2 tsp lemon juice 2 tsp sea salt few sprigs of parsley and cilantro leaves handful roasted… more »

Oat-Strawberry Bars

Michael Bauce
June 17, 2019
Recipes
Tags: macrobiotic cooking, macrobiotic desserts, strawberry bars, vegan desserts

by Marta Serda 2 cups strawberries, sliced 2 tbs chia seeds 3 tbs maple syrup & 1/4 cup maple syrup 1 1/2 cups rolled oats 1 cup oat flour 1/4 tsp sea salt 1/2 tsp baking soda 1/2 tsp cinnamon 1/4 cup Miyako vegan butter (or sub walnut oil) 1/2 tsp vanilla Place strawberries, 3… more »

Homemade Tortillas

Michael Bauce
April 13, 2019
Recipes
Tags: berkeley organic meals, corn, macrobiotic cooking, masa, recipes masa, vegan cooking

We love the taste of fresh Corn, especially Masa. Masa can be used to make a variety of dishes including Tortilla, Tamale and Pupusa. We are lucky to find organic Masa at the Berkeley Farmers’ Market every Saturday. Tonight we made Tortillas and topped them with Black Beans and sautéed Broccolini Spears. We first formed… more »

Lentil Burger

Michael Bauce
March 24, 2019
Recipes
Tags: croquettes vegan, Lentils, macrobiotic cooking, macrobiotic recipes, macrobiotics berkeley, vegan cooking, vegan recipes, vegetarian recipes

Lentil Burger over Collard Greens – . Sautéed Veggies, Tahini, Walnuts, Sea Salt and Parsley. Mix together, making sure constancy is firm. Scooped onto oiled baking sheet and baked at 300 degrees F for 45 minutes or until browned.