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As is oft repeated here at AGAD, macrobiotic literally means “big life”.   It doesn’t mean “big food” or “big diet” or “large mealplan”.  The “biotic” nature of macrobiotics - the life part of it - often gets overlooked.  We eat well so that we feel well so that we can live well.  I don’t think it’s stretching too much to understand that when you eat macrobiotically you also should live macrobiotically.  But what does that mean?

There are some very warm fuzzy principals that one thinks of in living the “big life”:  living joyfully, fostering creativity, and doing so while respecting the earth and living in harmony with her rhtym.  But what about the more practical side — like where and how do we spend our precious “golden eggs” as Jake refers to them — our dollars?

We end up spending a lot of our monthly budget at our co-op.  Generally, I feel really good about the purchases we make there — we are supporting a local business that supports the kinds of foods and farmers that we would like to see more of in the coming years.  Read the rest of this entry »

toms0809

I can’t bring myself to give up fresh-from-the-garden-late summer tomatoes.  I just can’t do it.  I know they’re acidic, and I know they’re not macro, I know they are even called [evil] nightshades – but look at these beauties!  Who could say “no” to them!?  They are sweet and sooooo flavorful — great on sandwiches, a little basil with them & some whole grains… you can’t go wrong

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fennelsalad

A little natural sweetness goes a long way on this delicious salad. The combination of slow roasted fennel, sumptuous bok choy and creamy shallot dressing is a major macro winner. This is a great salad to make at home for the holidays with non-macros. They’ll love it!

Roasted Fennel & Bok Choy Salad

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Beet Latkes

latkes1

Mmmmm…beets. Good for the blood, these iron-filled vegetables are naturally sweet and delicious. One of my favorite ways to enjoy them is by grating them up and cooking them like latkes. This simple recipe from the Veganomicon cookbook makes for a savory and slightly sweet crispy treat.

Beet Latkes

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Corn Edamame Salad

edamamesalad

This corn and edamame salad is ridiculously easy to make, and full of the fresh goodness of hearty corn and beans. If you’ve got 5 minutes and an appetite, you two might want to meet…

Corn Edamame Salad

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This might not look like a dynamite dollop of intensely delicious black bean bombast at first glance, but your taste buds are in for a serious surprise. These gingered black beans combine the hearty texture of black beans with the sharp intensity of ginger to deliver a serious flavor sensation. Kerstin was actually eating it straight form the bowl yesterday, ha ha ha.

Here’s the recipe:

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Sunday Sunshine Soup

We had this delicious soup that Jake made yesterday — an adaptation on a recipe from Kristina Turner’s book: cubed squash, buckwheat, cabbage, garlic, onion. It was light, yet hearty and very warming. As an added bonus, I liked the buckwheat in it! Progress! Definitely give this one 5 out of 5 stars. Kristina, once again, lives up to her macro-goddess-status here on AGAD.

I’ve been curious about seitan ever since we started eating it about a month ago. I’ve been watching youtube videos about how to make it yourself, and reading about its high protein content. So yesterday I decided to wing it and make my own. And…it worked! I was stunned, and very happy. I tossed it into our favorite garlic ginger sauce and served over rice with cauliflower. It was delicious and WAY CHEAPER than buying it at the store. I figure this seitan cost me about 19¢, instead of the nearly $5.00 price tag at the co-op.

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Farm Fresh has returned after a three week hiatus. Andrew Lee has been
busy working on a show in Virginia and it just closed this past week.
Welcome back to AGAD, Andrew!

I’ve been a devout coffee drinker for the past 10 years. It started
with the stress I experienced in high school – both academic stress
and the stress of video game benders until 2am. When I’d get up in
the morning, I’d siphon a cup or two off of my mother’s coffee pot.
Then in college, I turned to espresso. A minty mocha latte turned
into a latte with extra espresso, which turned into just a triple
espresso. Then there was the Renaissance movement in my coffee
making: back to coarse ground in the French press which led to cold
press coffee, and so on. Cycles and waves of addiction. You already
know my obsessive personality AND I love gadgets.
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Weekend Chef gives you great recipes a few days ahead of time so you can plan a delicious macrobiotic weekend meal.

A few days ago Andrew Lee sent me a link to a New York Times article about quinoa. He sends me a lot of links, but I decided to click on this one, as he had put extra emphasis on this particular link. I’m glad I followed it. Quinoa Pilaf with Pomegranate may be my new favorite light dish. I whipped this up tonight for Kerstin and myself and really enjoyed the rich depth of spices with the sweet infusion of pomegranate. It really does taste as good as it looks. Viola!

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