Confession time. I LOVE eggs. Eggs are, honestly, one of the most difficult things for me to give up in macrobiotics. More difficult than sugar — it’s true. Since I was a kid, I’ve loved eggs. I like the flavor, I crave them, I think they are great. I’ve never been a big fan of meat, red or otherwise — I just don’t like the texture or the flavor - so that’s not particularly challenging for me to cut out of my diet (or just not eat, given it’s never really been a big part of my diet). But eggs are a different story — so for my own sake, perhaps, more than yours, I’m going to explore why eggs are not part of the macrobiotic diet.
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picture from www.101cookbooks.com
Made these for breakfast yesterday and they were absolutely wonderful! (Adapted from Lorna Sass’s amazing Complete Vegetarian Kitchen.)
- 1 1/2 c. whole wheat flour
- 1 c. spelt flour
- 2 t. baking powder
- 1 t. baking soda
- pinch of salt
- 2 t. ground ginger (fresh grated ginger for a bigger flavor)
- 2 T. ground flax seed
Mix these dry ingredients together and set aside.
- 1 “egg” (1 T. arrowroot powder with a little water whisked together, egg, or other egg substitute)
- 1/2 c. canola oil
- 3/4 c. apple sauce
- 1/3 c. agave nectar
- 2 t. vanilla
- 2 T. juice from fresh-squeezed lemon
- 2 T. grated zest from organic lemon
Mix the wet ingredients together and add to the dry — stir well with a wooden spoon until all of the dry ingredients are well-moistened. Then add blueberries — as many or as few as you’d like. Drop onto cookie sheet lined with parchment paper to the size you’d like — Bake in oven at 375 degrees for 20 minutes. Makes 5 large scones, or about a dozen small ones.
I need snacks in the morning while I’m at work to eat with my morning tea, otherwise I end up going down to the skyway coffee shop and getting some sugary muffin or other breakfasty bready product… So it’s best when I make something at home and take a piece or two to work with me to avoid that temptation… It’s finding the time and energy to do the baking that is the real challenge, but I am always grateful that I took the time — I made this bread this week and it’s really great!
[Mostly Vegan] Coconut Banana Bread Read the rest of this entry »
This weekend Kerstin had a hankerin’ for some mochi. Tired of cooking it the only way we knew how, she buried her nose in a cookbook and came up with a recipe so shockingly simple and delicious that I have eaten it for breakfast three days in a row.
Mochi Waffle Breakfast Read the rest of this entry »
Made these this past weekend and they were really really good — a great fall breakfast with some grain coffee and maple syrup…
Ingredients:
- 3/4 c. spelt flour
- 3/4 c. buckwheat flour
- 2 1/2 t. baking powder
- 1 1/4 t. baking soda
- a pinch of salt
- 1 t. cinnamon
- 1 t. pumpkin pie spice
- 1/2 c. rice milk
- 1 c. squash puree
- 1/4 c. canola oil
- 1 T arrowroot powder whisked w/ a splash of cold water
Mix the dry ingredients together and set aside; then wisk together the wet ingredients with a handmixer — add them to the dry ingredients and stir with a wooden spoon until it’s all a good consistency. Then fry these cakes up on a [cast iron] griddle on a low heat — if you cook them too hot, you’ll get mush in the middle. Makes about 6 good-sized cakes. Enjoy!
Weekend Chef gives you delicious macrobiotic recipes ahead of time so you can prepare for a delicious macrobiotic weekend! A couple of weeks ago we found ourselves up north in a little cabin on Lake Superior with a wood burning stove and very few ingredients. But we had cornmeal, rice milk, baking powder, and salt… hmmm… I whipped these simple muffins up and we were both satisfied and quite happy with the results.
Simple Macrobiotic Corn Muffins
- Roughly 2 1/2 c. organic corn meal
- About 3 t. aluminum-free baking powder
- dash of salt
- Probably about 1 1/3 c. rice milk
- A generous pour of maple syrup
As you can tell, I was just throwing things into a bowl & mixing until this felt like a pretty thick mush - but it was all moist and happy mixing around together — not too thick… I spooned the batter into muffin tins that I had greased with olive oil, and baked them at about 375º for about 30 minutes - they turned out great.
One of the most successful ways I’ve found to be a HalfroMacro is by starting the day with macrobiotic intentions. I have always found that breakfast is a great meal to make macrobiotic.
My challenge to you is to make 3 of your 7 breakfasts this week macrobiotic. Grains are a great way to start the day. It sets intention for your day, and it also provides you with a steady release of blood glucose throughout the morning.
It may take a little bit of preparation for you to execute having a macrobiotic breakfast. If you choose to cook some rolled oats in the morning, you should reserve a few more minutes to boil the water and cook the oats. One recipe that I have found works very well is the “Overnight Oats” recipe in Kristina Turner’s Self Healing Cookbook, which are started the night before and finished in the morning. Read the rest of this entry »
Jake & I went to a local Providence haunt for breakfast this morning… Something out of the ordinary now that we have started eating macrobiotically - but it used to be our Saturday morning tradition. Since, we have taken to making our own macro-breakfast of buckwheat pancakes, real maple syrup, and tofu scrambles that are to die for. Today, without any tofu in the fridge, we hopped on our bikes and made our way into the pothole-covered streets of Providence to fill our empty morning stomachs.
On the menu were tofu scrambles, vegan cinnamon orange french toast, and vegan lemon poppy pancakes. I thought “not sure lemon poppy sounds all that great…” but I went for it anyway. They weren’t bad, and I’m sure that they were vegan. But the “lemon” in them was definitely not fresh-squeezed - it was lemon extract, no doubt, and there was a little dousing of it on the top of the stack of three pale-looking cakes. Also, I’m sure that they had sugar in them - or some other processed sweetener. It started Jake and I on a mini-conversation about the difference between vegans and macros. Read the rest of this entry »
Your Macro Guide
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