Create Condiments Easily!
Improve your blood quality and add magic to your meals by sprinkling these condiments on your grain, vegetables or pasta. Gently roast all seeds, nuts, seaweed and salt before beginning. Add salt to a suribachi first, grind, then add seeds and grind again. Add other ingredients and grind (or use blender). Mix thoroughly. Use sparingly,… more »
Sweet Miso-Onions
Sometimes the simplest things in life are the sweetest! This simple recipe is bursting with flavor! Cut Onions in half and score several times in each half. Smear a thin layer (about 1 tbs) of chickpea or white Miso all over Onion, Place in a covered casserole dish and bake for 1 hour at 350… more »
Lentil Loaf with Mushroom Gravy
Michael Bauce
Today's Plate
Tags: #macrobiotics, berkeley organic meals, healthy cooking, macrobiotic cooking, vegan, vegan gravy, vegetarian cooking
Today's Plate
Tags: #macrobiotics, berkeley organic meals, healthy cooking, macrobiotic cooking, vegan, vegan gravy, vegetarian cooking
Just perfect for the season. We placed Lentils in a cooking pot and covered with water. Bring to a boil and then lower flame and simmer for 1 hour. Make sure to check lentils as they cook adding more water if necessary. Cook until soft. Set aside until firm (we let sit overnight). If too… more »
Homemade Amazake
Just made a fresh batch of Amazake. Now we store in the frig and use as a sweetener for desserts. I like to use a yogurt maker with an adjustable temperature control to ferment Amasake. How To Make Amazake At Home: Measure 3 cups sweet brown rice (or short grain), place in a bowl and… more »
Brown Rice Sushi with Natto
Today’s plate included Brown Rice Sushi! We included Homemade Natto, Garden-grown Avocado, Cucumber and Wasabi.
Millet – The Sustainable One
Did you know that Millet is a sustainable food for resolving hunger and improving health, especially in today’s climate stress? Millet can grow where most plants cannot. Millet needs little water, can thrive during drought or floods or tolerate poor quality soil. It also has the uncanny ability to resist pests and disease. Rich in… more »
Roasted Rutabaga
Rutabagas are bursting with flavor and enhanced by long and slow cooking. Cut a Rutabaga in half (do not peel), lengthwise and then score with a knife or fork. Place 2 tsp oil in frying pan along with Rutabagas (flat-side down) and gently brown, then flip over. Add 1/4 cup of water and cover again…. more »
Magic Muesli Cookies
Michael Bauce
Cooking With Kids, Recipes
Tags: #healthycookiesrecipe, #MacrobioticCooking, #macrobiotics, #muselicookies, #vegancookies
Cooking With Kids, Recipes
Tags: #healthycookiesrecipe, #MacrobioticCooking, #macrobiotics, #muselicookies, #vegancookies
4 cups muesli mix (Rolled Oats, Dried Fruit, Seeds, Nuts) 2 cups whole wheat or spelt flour 1/2 cup almond meal 1/4 tsp cardamom 1 tsp sea salt 3/4 cup olive oil 1 cup maple syrup Mix wet and dry ingredients separately Pour wet into dry and stir thoroughly. Scoop onto oiled cookie sheet. Flatten… more »
Sweet Potato Hash
Michael Bauce
Recipes
Tags: #macrobiotics, berkeley macrobiotics, macrobiotic recipes, sweet potato hash, sweet potato recipes, vegan recipes
Recipes
Tags: #macrobiotics, berkeley macrobiotics, macrobiotic recipes, sweet potato hash, sweet potato recipes, vegan recipes
If you bake sweet potatoes (purple sweet potatoes used in photo) with carrot, onion, leek, cauliflower until soft (no oil, just a small amount of water to prevent scorching and a few pinches of sea salt), you’ve got a sweet concoction that can be mashed with a potato masher or blended with a hand blender…. more »
Pumpkin Muffins
Michael Bauce
Recipes
Tags: #macrobiotics, berkeley organic meals, berkeley vegan, healthy cooking, healthy recipes, macrobiotic cooking, macrobiotic dessert, vegan muffins, vegetarian
Recipes
Tags: #macrobiotics, berkeley organic meals, berkeley vegan, healthy cooking, healthy recipes, macrobiotic cooking, macrobiotic dessert, vegan muffins, vegetarian
4 cups whole grain spelt flour 2 tablespoons aluminum-free baking powder 3 teaspoons cinnamon 3 teaspoons powdered ginger 1/2 teaspoon sea salt 2/3 cup oil 1 1/4 cups maple syrup 1 cup rice milk 1 tablespoon vanilla 2 cups grated pumpkin or squash, grated on large grate w/ skin handful pumpkin seeds Preheat oven to… more »
Tempting Tempeh Salad
As Spring kicks in, we’re attracted to lighter fare, especially sandwiches! Tempeh Salad has always been a favorite and this recipe satisfies our hearts’ desires. 1 package tempeh, cut into small squares 2 tbs tahini 1 tbs wet mustard 1 rib celery, sliced thinly 2 tbs parsley, minced 2 tbs capers 1 tbs ume vinegar… more »