Millet-Brown Rice Ramen Bowl with Burdock, Irish Moss, Mushroom, Carrot, Broccoli, Tofu, Miso
WILD RICE – The Menominee people of Wisconsin have such a special relationship to this plant that they take it as their name: they are literally “the people of the wild rice.” Manoomin was served at every occasion, often placed in a field as an offering to departed spirits. Use 3 parts water to 1… more »
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 »
HOMEMADE TEMPEH 8 SIMPLE STEPS 2 cups organic Soybeans 1 package Tempeh Starter 1. Soak organic Soybeans in water overnight and then drain water 2. Massage the beans until they are all split. Drain water and rinse several times to remove hulls 3. Boil Soybeans in fresh water for 1 hour 4. Discard cooking water,… 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 »
Pan-Fried Daikon 1 Daikon, cut into 1/2 inch slices 1 -2 tsp olive or sesame oil 1 tsp soy sauce 1 pinch sea salt few sprigs parsley Place Daikon slices in frying pan and add oil and a pinch of sea salt. Cook over medium flame until browned on both sides, while stirring. Add 2… more »
Why do so many health-conscious people continue to peel squash, apples, carrots and cucumbers? It may be habitual, but many peel because the skins often are hard to clean or have a less than perfect texture. Some may worry that peels contain harmful pesticides and should be avoided. Others think the peel is not tasty… more »
GLOBAL FLAVOR COMBINED WITH CREATIVE SPIRIT! The rich taste of corn combined with savory Red Lentils, Roasted Broccoli and pickled Red Onions is reminiscent of the complex flavors commonly found in Mexican cuisine. We’ve created a vegan, macrobiotic-style taco that will not only satisfy your palate, but nourish your body and soul. These tacos are… more »
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
Here’s our Lunch Plate today. Vegetables Tamales, Steamed Carrot, Broccoli, Corn, Daikon and Whole Scallion, Cucumber Radish Salad and Natto.
Spring has sprung and it feels good to cook lighter and include more salads in your diet. This Salad was made from Cabbage, Daikon and Parsnip. I chopped each vegetable and boiled separately in salted water until slightly softened, but still crisp. After removing from the water, I allowed to cool and then sprinkled them… more »