TUESDAY, OCTOBER 9 – MEAL PICKUP As the season changes, we start thinking Root Vegetables! Roots are grounding and quite delicious to boot. We’re using a variety of Roots in our meal this Tuesday, including Watermelon Daikon, Rutabaga and Turnip. The meal also includes pressure-cooked Brown Rice & Sweet Brown Rice with Nori Condiment, Savory… more »
Today’s Lunch: Millet Croquettes with Mushroom-Onion Gravy Savory Lentils & Onions Roasted Cauliflower Kale Salad Homemade Sauerkraut
Corn Cake with Mushroom Gravy Savory Black-Eyed Peas Beets & Cauliflower Home-Grown Greens with Roasted Pumpkin Seeds Pickled Cabbage What customers are saying about the food: “Michael and Marta’s meal was so delicious, it was hard to eat it slowly. The rainbow of flavors on my plate were perfectly paired. Highly recommended.” -Patty Baskin… more »
Millet-Quinoa-Corn Adzuki Beans with Sweet Potato Roasted Daikon Radish Garden Greens with Red Cabbage & Lemon Cucumber-Onion-Lettuce Salad Ume Pickle Email Michaelmacro@gmail.com for more info
This is our plate-of-the-day (to-go). Brown and Sweet Rice with Pumpkin Seed, Red Lentil with Carrot & Onion, Light Sauté of Daikon & Summer Squash, Garden Greens with Sesame-Lemon Dressing and Homemade Sauerkraut.
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 »
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 »
(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 »
4 carrots, chopped 1 onion, diced 1 small beet, chopped 1 rib celery, chopped 1 clove garlic 1 tbs olive oil Fresh basil, chopped sea salt Sauté all vegetables with olive oil in a large skillet on a medium flame, adding sea salt and stirring. Cover and cook on low flame until softened. Add water… more »
Our Lentil Stew is chock full of Root Vegetables & Winter Squash, cooked long and slow, so that subtle flavors are allowed to mingle.
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 »
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 »