Fall makes me want mashed potatoes. Potatoes are not macrobiotic. I made this last night with a slightly different angle, but have decided this morning it would make an awesome mashed potato substitute during these months… A restaurant I used to serve at made these amazing roasted red pepper mashed potatoes that I would devour every evening (or early morning, i guess) after my shift… this recipe reminds me of them (minus all the butter, cheese, etc. but equally as good — and leaves you feeling clean rather than sludgey)! Enjoy!
You are currently browsing articles tagged fall.
It’s been raining for what feels like an eternity here in Minnesota… as the leaves finally figure out that it is fall and begin their journey from green and supple above to orange and crunch below my feet, the darkness that surrounds the rainy, shorter days makes me want to stay in my bed nearly 24 hours per day! No — I’m not depressed. Just changing - going with the flow of nature… Sometimes these feelings leave me wondering whether we’re doing our bodies and souls any favors in our everyday-we-go-to-work-is-the-same ongoing year-round routine.
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!
The weekend chef gives you recipes ahead of time so you can have a delicious macrobiotic weekend!
I made a pumpkin pie with ‘real’ pumpkin for a potluck this past week. Although it was non-macrobiotic, it was really amazing. I decided to use the remainder of my pureed pumpkin for good, not evil - and macro-ized my favorite pumpkin spice muffin/bread recipe - turned out great! spiced right, healthy, light, and very moist. Happy Thanksgiving everyone!
Macrobiotic Pumpkin Bread (or Muffins)
- 3 c. spelt flour
- 2 t. baking soda
- 1 t. baking powder
- 1 t. salt
- 1 t. ground cloves
- 2 t. ground cinnamon
- 1 t. ground nutmeg
- 1 t. ground allspice
- 3 T. arrowroot powder
- 3/4 c. honey (or other macrobiotic sweetener)
- 2 c. pumpkin puree (roast a small pumpkin, scoop out the middle, and puree)
- 1/4 c. canola oil
- 1/3 c. applesauce
sift dry ingredients together, set aside; mix wet ingredients together with a hand mixer, then add to dry ingredients. mix together with a wooden spoon until the dry is moistened. spoon into greased loaf pans or muffin tins. bake at 375º for: 35 minutes for muffins, 1 hour for loaves (use the toothpick test to tell when it is done). I also sprinkled some toasted & crumbled hazelnuts on top before I baked them for a little nuttiness & pizazze… Enjoy!
It’s a pretty gray, misty, wet, hazy, day here in the Twin Cities. Getting to work this morning it felt like we were driving in Northwestern America — headlights are on, stoplights are glaring on the windshield, I had my tea in my hands, scarf around my neck, and I really just wanted to crawl back into bed. Now that I’m here in my office looking out onto the wet streets, I am still feeling like I want to crawl back into bed. It leads me to ponder the connection between the weather and our moods - beyond that, the connections between Mother Nature and the way we live our lives. Perhaps making a conscious effort to be more connected to the earth can improve our moods and help us live more fulfilling lives. Actually - not perhaps - but I’m sure that this is so. I’ve added several links throughout this post to seasonal eating blogs and reflections - please explore!
Your Macro Guide
Recent Articles
-
Guesting
Check out my post over at the blissful chef blog from last Monday! A big thanks to Christy for having me! It was a blast to write :)
And if you are visiting AGAD for the first time because you saw my post over there, welcome. We’re glad you are here! We hope you spend some time [...] -
Burdock
The first time I’d ever heard of burdock was in the Hip Chick’s Guide to Macrobiotics - which introduced me to the root. To be honest, I think since then we’ve only had burdock a few times in various dishes - but I do like it - it’s got a sweet flavor, kind of like [...]
-
Recommend
The newest edition of Women’s Bodies, Women’s Wisdom by Dr. Christine Northrup is on the shelves!
I happened upon a 1998 edition of this book at a used bookstore over the long weekend, and basically devoured it yesterday. Earlier in my journey toward intuitive and integrative health, I had borrowed Dr. Northrup’s book from the library [...] -
Crown Chakra Food
The crown chakra has waited a long time for its moment of glory here on AGAD (see last post in this series, from APRIL). So, here it is. The crown chakra is your spiritual communication center. It’s a tough one as far as the foods go, because it’s a pretty ethereal chakra - not so [...]
-
earth balance, and peach pie
Generally I’m not a big fan of the vegan substitutes for various products. I typically just use applesauce and a little olive oil, for example, rather than a vegan-substitute-for-butter type of thing. But lately I’ve been trying out the various earth balance products in my baking. And, just for full disclosure - I haven’t received [...]
Recent Comments