Friday, September 26, 2008


The macrobiotic diet combines vegetarianism with Zen Buddhism to create meals that balance the body and spirit. Foods are characterized as yin (cold, sweet) or yang (spicy, salty), then paired within recipes. Individual dishes balance one another as part of a seasonal menu of local, organically grown foods. Brown and water form the high fiber core of the diet, accompanied by sautéed veggies and seaweed. Fatty meats, alcohol, refined sugars, dairy, and tropic fruit are all restricted. In addition to restricting food choices, the macrobiotic diet reminds people to eat slowly and thoughtfully.

I’m thinking apple bread and pumpkin pie, but this is close as these recipies go…

CousCous Cake with Vanilla Sauce
6 cups apple juice
2 pinches of sea salt
1/2 package agar flakes
2 cups CousCous
3 TBS rice syrup
2 TBS almond butter
zest and juice from one orange
1/2 cup toasted hazelnuts, toasted in the oven, skins rubbed off and cut into pieces.

1. Bring the apple juice and salt to a boil.
2. Add the agar flakes and cook on low with the lid off for 5 minutes until flakes dissolve.
3. Add the CousCous and cook for 10 minutes.
4. Stir in the rice syrup, almond butter, orange zest and juice and toasted chopped hazelnuts.
5. Pour into cake pan and let set.

Vanilla sauce
2 cups apple juice
pinch of sea salt
2 TB rice syrup
1 TB almond butter
2 TB kuzu diluted in 1/4 cup cold water
dash vanilla, dash nutmeg , dash cinnamon
fresh orange

1. Bring the apple juice, salt, rice syrup and almond butter to a boil.
2. Stir in the diluted kuzu and simmer for 1 minute.
3. Remove from the heat and add the vanilla, nutmeg and cinnamon.
4. Serve on Cous Cous Cake and garnish with thinly sliced pie-shaped pieces of fresh orange.

Autumn Recipes
Macriobiotic Diet Overview

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