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 »
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 »
(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 »
A bowl of Soba Noddles in a hot gingery broth is on the menu. This has been a family favorite for some years now. We don’t follow a recipe, per se, but just create, in the moment, with what is on hand and what we need during that particular day/season.
Our Lentil Stew is chock full of Root Vegetables & Winter Squash, cooked long and slow, so that subtle flavors are allowed to mingle.
I used to make sourdough bread regularly, using all my soured grain, adding flour and salt….and baking. Here’s a loaf I made today, remembering how much fun I had all those years ago! Just take your leftover, sour grain, add an equal amount of ww flour, salt and knead. Add to an oiled bread pan… 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 »
Marta just made this Pumpkin Bread and I’m excited to try it. If you’re interested in baking it yourself, here’s the recipe: 2 cups whole wheat spelt flour 2 cups winter squash or sweet potato 1/4 cup walnuts, lightly roasted and chopped 1 tsp baking soda 1 tsp baking powder 1/4 tsp sea salt 1/2… 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 »
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 »
Warm your body, soothe your soul, boost your metabolism and please your tastebuds all at the same time! We will offer a (Large) 32 oz serving of a variety of Winter Stews, for pickup in Berkeley on Tuesday and Friday evenings. Pickup time is 6:00 PM. For more info: https://macroflavor.com/contact/ Sample Stews include Creamy Garbanzo, Lima… more »