These are a perfect snack for those avoiding gluten, oil, and processed sugar. Makes 7 mini cookies (give or take.) I love to make these for parties, or bring over to uplift a friend.
1/4 c Almond meal
2 tbsp Almond butter
1 tsp Almond extract
1 tbsp Ground Chia
2-3 tbsp date syrup
3 tbsp gluten free baking flour
1/2 tsp Cinnamon
pinch of sea salt
slivered almonds for garnish
Preheat oven to 350 degrees. Stir the almond butter (and some of its oil) with the almond extract, and date syrup until smooth. Combine with the dry ingredients until a sticky dough is formed. You may add more almond flour of gluten free baking flour if it is too wet. Roll a tablespoon of the dough into a ball and flatten gently with the bottom of a spoon, and lightly press down a slivered or chopped almond. Bake for about 10 minutes or until the Botton is golden brown.
2-3 tbsp. tahini
3 garlic cloves (sautéed in olive oil with sea salt)
Cumin & coriander
Umeboshi plums or paste
How to prepare the beans:
Wash, strain, and soak one cup of chickpeas overnight. Discard water and add beans to a pot or pressure cooker with enough water to cover the beans. Add a stamp size piece of kombu seaweed (to make beans more digestible) or a pinch of sea salt. Bring beans to a boil (without lid) and skim off and discard any foam that rises to the top. If using a pressure cooker, cover with the lid and lower the flame after it comes up to pressure (cook for an hour.) If boiling, beans needs about 2.5-3 hours to cook with a heavy or tight lid. Allow beans to cool. Strain the beans but keep the cooking water for blending.
In a food processor or blender, add the beans and a few tablespoons of the cooking water. Add in the rest of the ingredients and blend well: Squeeze half a lemon (strain out pulp and seeds), add in garlic (sautéed lightly until golden in olive oil with a couple pinches of sea salt), couple pinches of coriander and cumin, tahini, and a teaspoon or more of umeboshi paste or 1/2 plum. Add more liquid to get desired consistency and tailor the lemon, spices, and salt to your taste. Garnish with lemon zest or chopped parsley.
Salads are all about the dressings. I made this salad for a yoga retreat, and wanted to share. I don’t use measurements, so here is my best “recipe.” I always encourage to add more of what you like so it is to your individual taste. We all have different tastes and it’s best to hone your intuition in the kitchen by improvising and having fun.
Bunch of Kale (Lacinato/Dinosaur)
1 tsp. Umeboshi Vinegar
1/2c. Roasted pumpkin seeds
1tbsp. Apple cider vinegar
1-2 tbsp. Olive oil
1/4c. Chopped Parsley
Chop kale, place in a bowl with lemon juice (squeeze half the lemon over) and lightly massage kale. You may also lightly blanche the kale for 1-2 minutes if you prefer it be more tender. In a blender, add 1-2 tbsp. Lemon juice, avocado, umeboshi vinegar (add more if you prefer more salt), roasted garlic (roast in a small pan with olive oil and salt for 5-10 minutes on a med/low flame), Parsley, 1/4c. roasted pumpkin seeds, apple cider vinegar, and add water til the consistency is smooth and not too thick or watery. Garnish with remaining pumpkin seeds.
Home Remedy: Carrot/daikon drink
This remedy helps to dissolve hard solidified fat deposits existing deep inside the body (usually from animal products), and recommend taking to ease menstrual discomfort and pms symptoms. A bonus is skin improvement and shedding excess weight. It is a strong diuretic, and must be taken occasionally.
Makes 1 serving:
1/2 cup finely grated carrot
1/2 cup finely grated daikon radish
1 cup spring or filtered water
Few drops of organic soy sauce or tamari
1/3 sheet toasted sushi nori, shredded
1/3 umeboshi plum chopped
Combine grated vegetables with water in saucepan and bring to a gentle boil, uncovered, over medium heat. Reduce heat to low and simmer 3-4 minutes. Add soy sauce and simmer 2-3 minutes more. Stir in shredded nori and umeboshi plum and simmer one minute more. Drink the tea and eat the vegetables while the tea is quite hot.
This spicy, pungent tea is designed to help dissolve hardened fat deposits that have accumulated in various organs. PMS and menstrual issues are caused by a sluggish liver and prevents energy (ki) from flowing. With a balanced plant based, macrobiotic way of eating, this remedy will start to restore balance in the body. This will cleanse the liver, while adding minerals to create strong blood quality. For the best results, take this tea every other day for two weeks then stop for two weeks, repeating again, if needed.
Recipe for 11 bites:
1/3 cup Cacao Powder
1/2 cup Almond Flour
1 cup Mejool Dates (pitted)
2 tbsp Maple Syrup
1 tbsp Almond Butter
1/2 tsp Cinnamon
1 tsp Vanilla extract
2 tbsp Coconut oil
Pinch of Sea Salt
How to Prepare:
Soak dates in warm water for 10 minutes. Add all ingredients in a blender or food processor until it forms a dough like consistency (or simply mash with a fork.) Roll them into balls and add optional toppings like hemp seeds, roasted walnuts, coconut flakes, or matcha powder! Enjoy right away or set in fridge for 30 minutes.
*A note about Cacao/chocolate: Macrobiotics does not allow for the use of chocolate, because of the extreme yin aspect. In good health, it is fine to consume in minimal amounts. Although yummy, it is a stimulant and has caffeine. For those on healing diets, or avoiding caffeine you can substitute with carob powder, or omit cacao altogether as the base is mostly dates.
You will love this creamy soup and much as I do (without the cream!) It is sweet, savory, comforting, and a delicious starter to any meal. Creamy soups are nourishing and a wonderful way to warm up your appetite for a meal. Try this soup and you will be pleasantly surprised.
1 head of caluliflower
4 cups water or vegetable stock
1 tbsp of olive oil
1-2 tbsp chickpea miso (white miso is good too)
parsley for garnish
How to make:
Cut cauliflower into 1 inch florets, add to pot of boiling water (add more until the cauliflower is covered in water. Cover with a lid on low for 10 minutes. Add a pinch of sea salt when water comes to a boil. Heat olive oil in a soup pot on medium and add onions (sliced thin) with a pinch of sea salt. Sauté with additional water so the onions do not stick to the pot or burn. Heat on low and cover pot for 15-20 minutes. Add both cauliflower (with some water) and onions to a blender, until smooth. Bring the liquid to a medium/low heat and add diluted miso paste at the end> make sure you do not boil the miso. Cook for 5-10 minutes on low, add additional sea salt to taste. Serve with fresh chopped parsley.
3 cups einkorn all purpose flour (sub for gluten free flour)
1.5 tsp baking powder
1.5 tsp baking soda
1 tsp sea salt
5 tsp sesame seeds
6 ripe bananas
1/2 cup maple syrup
3/4 cup oil (I like sesame or safflower)
1 cup almond milk (or any dairy free milk)
2 tsp vanilla extract
1 tsp apple cider vinegar
1 container of fresh strawberries diced small or 1 cup strawberry jam
1. Preheat oven to 350 degrees on convection bake
2. Put bananas, oil, maple syrup, almond milk, and vanilla in a blender until smooth.
3. Combine dry indredients to blender ingredients and mix in strawberries and apple cider vinegar.
4. Line 2 mini muffin pans or coat with oil. Bake for 16 minutes, 20 minutes if not using convection oven.
5. Allow to cool before removing. Can be stored in an airtight container or ziplock/paper bag (unfridgerated.
1/2 c Whole Wheat Flour
2 tbs. Olive Oil
Pinch Sea Salt
1 tbs. Baking Powder
1/4- 1/2c Water
1-2c Onion sliced thin
1c Carrot sliced thin
2tbs. Olive Oil
Directions: Sift flour to avoid lumps and add baking powder and salt. Add in oil along with as much water as needed to form a dough. The dough shouldn't be any bigger than your fist, not too wet, and slowly knead with hands. Use a rolling pin to make crust as thin as possible (use a big cutting board for this). For the filling, heat a cast iron pan with olive oil then add in onions and a pinch of salt. You want the onions to cook on low for as long as 30-45 minutes to bring out the sweetness (add in the garlic as well). For the last 10 minutes add the carrot and oregano (or any other seasoning). The Last thing is adding the filling to the crust, rolling it up like a burrito, cutting a few slits on top, and then baking at 350 F for 30-40 minutes.
Call it what you will, but what you have is a kind of baked vegetable burrito or roll. Cut up in slices for easy eating. And it will be easy to eat!
Soup and salad is so simple and healthy and makes the perfect spring or summer lunch. Here is my favorite comforting bowl of goodness!
2 onions, sliced thin
2 tbsp chickpea miso
1 tsp ginger juice (optional)
4 cups of water
Peel skin off squash, cut in half and hollow. Cut into bite size pieces, about 2 cups. In another pan, sauté onions with a little water and a pinch of sea salt and allow to carmelize. Boil squash with water until soft, then add onions for an addition 5 minutes. Transfer ingredients to a high speed blender or use a hand immersion blender. On low heat, add miso ( never boil) and ginger juice if desired.
This is the perfect dessert you can actually feel good about eating. Time to officially trade in your candy bar for this tasty and not too sweet treat. I love pears almost as I love peaches.
Easy as 1, 2, 3 directions:
1. Quarter and core one pear. Place in saucepan with a cup of apple juice and bring to a boil. Add a pinch of sea salt and simmer for 5-10 minutes.
2. For the candy pecans, first roast pecans until golden brown (but not black! these roast fast.) Set aside to cool and heat a few tablespoons of rice syrup on low. This will will bubble, but keep stirring for 10 minutes. Then mix with the pecans and cool (if you can wait).
3. Chop nuts and place on pears and garnish with mint. Yum!