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!
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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!
This morning as we were making our way in the city, a giant wild turkey passed right in front of our car! As if to say “Thanksgiving is coming! And I’m going to remind you about it right now - what are you going to eat!?” Jacob and I have discussed various options. We’ll be with family, but we’re thinking of making a nice wild rice salad dish to share and perhaps one of Jessica Porter’s Thanksgiving recipes… but, we’ll leave that for another post… it’s a ‘fun fact’ day here on A Grain A Day!
Did you know…
- According to the US Department of Agriculture, more than 45 million turkeys are cooked and eaten in the US at Thanksgiving - 1/6 of the total turkeys sold in the US each year!
- At one time, the turkey AND the bald eagle were each considered the national symbol of America - Ben Franklin really liked the idea of the turkey as our national bird…
- A turkey under sixteen weeks of age is called a fryer, and a young roaster is five to seven months old.
- Turkeys are the only breed of poultry native to the Western Hemisphere — so at least they are a little more “local” for Americans, at least !?
- Turkeys don’t have external ears! But they still have really good hearing, I guess.
Hmmmm… Anyone have any others? Or, better yet, turkey-alternative-suggestions!? :)
Your Macro Guide
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