Jessica Porter posted on her blog, here, a couple of weeks ago that this new book was out — which she cowrote with Alicia Silverstone. I was so excited to have some more Jessica Porter in my cookbook collection that I ran out and got it.
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This is the 200th post here on AGAD! To celebrate such a momentous occurrence, I think that I’m going to head “back to the basics” and explore the core lessons of macrobiotics in a quick reference-style post, as I have learned them thus far. Jake and I have put together a “basics” page here – with some general guidelines as we understand them from the masters of macrobiotics.
Above, by the way, is our last “spring” lettuce harvest from the garden last weekend! mmmmmmmmm……. Read the rest of this entry »
Photo by Ahmilya from allrecipes.com
I assumed my love for potluck-ing was on account of my Midwestern, Presbyterian, Scandinavian upbringing. Garrison Keillor is always poking fun at potluck-ing along with his jabs at back country Minnesota, so I thought it was a phenomenon unique to our region of the country. When I moved to the west coast for graduate school though, the first event gathering my classmates was none other than a potluck! Being for the most part single or coupled students maybe a distance away from our immediate families, potluck-ing is a great way to fellowship. It’s also fun to flex your culinary skills, and see the food creativity of your friends.
Really, I mean, all cultures have always held potlucks, I’m sure. It was pretty naive of me to think it belonged to us. They probably didn’t call it something as silly as “potluck”, and they probably didn’t bring things that they called “hotdishes” either (seriously… 90% of what we eat are hot dishes, but only the canned, creamed, noodle-y, baked ones are allowed to be called that; how weird).
A potluck is a great thing. It might be better for a meat-eater and dairy-lover because you can taste everyone’s cuisine. I do credit my friends though; as a vegetarian, vegan and macrobiotic, I find that people are very aware of incorporating me into their menu.
I look at a potluck as an opportunity to introduce my close friends to whole grains.
Weekend Chef brings you great macrobiotic recipes a few days ahead of time to help you prepare for a delicious macro weekend.
Today I am borrowing a wonderful and simple recipe from macrobioticmeals.com. This easy sauté recipe is a great winter dish that is lightly seasoned, letting the natural sweetness of carrot and the powerful, earthy tones of burdock come through. I could eat this all winter long. Read the rest of this entry »
Weekend Chef gives you great recipes a few days ahead of time so you can plan a delicious macrobiotic weekend meal.
I can’t take any credit for this recipe – it is straight out of Bon Appetite magazine. But I can vouch for it’s deliciousness: this is a beautiful (and quite simple) dish. Chock full of quinoa and garbanzo beans, it is a good source of iron and contains lemon juice (Vitamin C!) to help your body absorb the iron. Plus, it makes for great leftovers – it’s good hot or cold, tossed on a salad, tucked inside a pita or eaten straight out of the pot. Bon Appetite, indeed.
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!
I decided that I’ve been pontificating too often in the most recent posts, and that some recipes were in order today… Truth be told, Jake’s been in Minnesota for a couple of weeks now, and neither of us seems to be as dedicated to cooking when it isn’t for two. We’ve also been doing a brown rice fast (which, isn’t really a fast—you basically just eat brown rice for a few days) this week - so all that’s been simmering on my stove is rice. However… here are a few things that we have made and posted about in the past, and really enjoyed.
Millet Garlic Onion Mashed Potatoes:
1 c. millet
2 c. chopped cauliflower
3 c. water
as many cloves of garlic as you can stand, minced
1/2 onion, chopped
shoyu to taste
saute the onion and garlic in a medium-large saucepan until the onions are clear, stirring frequently. then add millet, cauliflower, water, and shoyu, and bring to a boil, cover, lower heat, and let simmer for about 40 minutes (check in the middle to make sure you don’t need to add more water). when it’s done, mash it up with a potato masher & serve.
Your Macro Guide
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