Wholefood Macro Recipes

With inspiration from many sources, here are some twists on old favourites

Adzuki bean cauliflower salad
 1/2 head cauliflower chopped into small bite sized pieces
2 stalks celery diced finely
1/2 cup chopped parsley
4-5 green onions chopped finely
1 can adzuki beans (Eden brand is excellent) or use precooked dried adzuki beans
1/2 lemon juiced
2-3 teaspoons of olive oil (or flax seed oil)
1-2 teaspoons  umeboshi  plum vinegar
3-4 pinches sea salt
 
1)  quick boil the cauliflower for 1 minute.  To quick boil,
bring water to boil first, then add cauliflower.  Boil 1 
minute then strain.  Add to bowl.
 2)  add all the rest of the ingredients.  Do a taste
test, if it needs more flavour add a little more lemon or
umeboshi  plum vinegar
 
Washing parsley hint:  parsley is often full of sand and rinsing
it does not always do the trick.  fill a bowl up with warm
water,  add the parley tops to it, discarding the stems.  Let
soak a few minutes, you will notice all the sand will fall to the
bottom of the bowl.  remove parsley from bowl and chop.

Parsnip melt
saute onions and tempeh in dark sesame oil
 stir in soaked arame
layer on top cubed sweet potato and parsnips.
 cover, use flame tamer and turn down flame, slow cooking for about 45
minutes and add water periodically if necessary
season with shoyu and a little fresh squeezed ginger juice.
Garnish with parsley or chopped green spring onions cut on the diagonal.

Pumpkin Rice Oyija

in large saucepan place
1/2 large sweet JAP pumpkin with peel cut intor cubes
1 carrot, sliced in quater moons
i ear of corn - kernals off the cob

sprinkle with 1/4 tsp unrefined sea salt
add 2-3 cups water
place cooked short grain rice on top of veggies and bring to the boil

simmer until veggies are tender and the whole thing is a nice but not watery porridge.
Suggested toppings:
 tekka
 umeboshi
 gomashio
 ground flaxseeds
other toasted nuts or seeds
gomashio

Multigrain Pilaf with Persian Spices

1/3 C Barley
1/3 C Oat Groats
2 1/4 C Water
1/4 C Quinoa
1 Medium Onion
1/2 tsp cardamom
1/4 tsp cinnamon
1/4 tsp black pepper
1/3 C roasted, unsalted pistachios (or other nuts)
3 TBS fresh mint (optional)
currants or raisins (optional)

Combine barley and groats, rinse well, cook in water for 20 minutes.  Add
quinoa and cook 15 more minutes or until grains are tender and water is
absorbed.  Turn out into bowl and let cool.
Saute onion (originally, it had in oil, I prefer to water saute) until
translucent.  Add spices and saute one more minute.  Add onion spice
mixuture to grains along with mint and pistachios.  Serve warm or at room
temp.

Chestnut Pudding
Ingredients:
2 cups of dried chestnuts
4 cups of filtered or spring water (ratio of 1 cup chestnuts to 2 cups of water)
1 small piece of kombu

Preparation :
Soak the chestnuts for six hours or more. Next put them into a pressure
cooker with the original soaking water. Soak a small piece of 
kombu for a few minutes and then add it to the pot too. Put the lid on
and bring to pressure. After reaching pressure, lower it to a minimum
and cook for 45 minutes. After pressure is down, you can either make
the puree in a food mill, or use a food processor. I find that the
second method results in a texture far creamier. With either method,
simply puree until you have created a smooth consistency. Eat and
enjoy. What works nice is to eat the puree the day you cook it,
refrigerate, and you can once again the next day.
If you don’t have a pressure cooker you can boil it. Allow a little extra cooking time so the chestnuts are tender.