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Couscous Cake with Dried Fruit Topping

Couscous Cake with Dried Fruit Topping
Jessica indicates in the headnote to her recipe: "Because it is not baked, it is an appropriate dessert for any season and is quite relaxing. The topping on its own makes it a really delicious treat.
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For the cake
  1. 2 cups apple juice
  2. 2 T rice syrup
  3. 1 t vanilla
  4. 1/2 t umeboshi vinegar
  5. 1 cup whole wheat couscous
For the topping
  1. 1 cup dried fruit (prunes, apples, apricots, raisins)
  2. 1 cup water
  3. 2 T rice syrup
  4. 1/2 t vanilla
  5. 1/2 t umeboshi vinegar
  6. 2 strips lemon zest
  7. 1 T kuzu
  8. 1/4 cup water
For couscous cake
  1. Bring apple juice, rice syrup, vanilla, and vinegar to a boil.
  2. Add couscous and simmer over low heat for 5 minutes.
  3. Remove from heat and let sit for 20 minutes.
  4. Place the couscous in a 9 in. x 9 in. dish and tamp it down to make the "cake."
For the topping
  1. Soak dried fruit in apple juice for 30 minutes.
  2. Chop soaked fruit into bite-size pieces.
  3. Bring soaked fruit, soaking juice, and water to a boil.
  4. Add rice syrup, umeboshi vinegar, lemon zest and vanilla.
  5. Cover and simmer for 15 minutes.
  6. Dilute kuzu in cold water, mixing well to smooth out any lumps.
  7. Add diluted kuzu into fruit mixture, stirring constantly.
  8. Bring to a boil and simmer for 1 minute more.
  9. Remove from heat.
  10. Remove lemon zest from topping.
  11. Spread topping on couscous cake.
  12. Cool and serve.
Adapted from Hip Chick's Guide to Macrobiotics
Adapted from Hip Chick's Guide to Macrobiotics
Kushi Institute http://www.kushiinstitute.org/
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Seed Brittle

Seed Brittle
Serves 15
By using whole grain sweeteners barley malt and rice syrup, this energy snack is much gentler on the body than the usual seed brittle made with corn syrup.
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Ingredients
  1. 1/4 cup raisins
  2. 1/2 cup sunflower seeds - roasted
  3. 1/2 cup silvered almonds - roasted
  4. 1/2 cup pumpkin seeds - roasted
  5. 1/4 cup peanuts - roasted
  6. 1 in. piece of kombu - roasted
  7. 1/4 cup brown rice syrup
  8. 1/4 cup barley malt
  9. 1 T all-fruit preserves
  10. 2 t tahini
Instructions
  1. Preheat oven to 350 degrees. Roast seeds and nuts on sheet tray until golden - check frequently and be careful not to burn.
  2. Place kombu in an unoiled skillet over medium heat. Stir the kombu until it becomes very crisp.. Transfer the roasted kombu into a bowl or a suribachi (Japanese grinding bowl), and grind the kombu into a fine powder.
  3. Add rice syrup and barley malt to a saucepan over high heat. When mixture starts to bubble, turn down heat to a gentle simmer stirring constantly. When mixture starts to thicken, add fruit preserves and continue stirring until fruit puree completely blended in. Lastly, add tahini and wisk it in quickly until blended and quickly remove saucepan from heat.
  4. Add roasted seeds and nuts to saucepan and stir in.
  5. Place parchment paper on a sheet tray and with an oiled spatula (do not over-oil), spread mixture onto the parchment and smooth out with spatula.
  6. Cool 30 minutes and then break into serving size pieces.
Kushi Institute http://www.kushiinstitute.org/
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Miso Soup w/ Daikon, Shiitake & Greens

Miso Soup w/ Daikon, Shiitake & Greens
Miso Soup with Diakon, Shiitake & Greens
Extremely beneficial to our health, this savory soup is recommended to be incorporated daily in our diet and made fresh every day.
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Ingredients
  1. 2 dried shiitake mushrooms, soaked for 10 minutes and thinly sliced
  2. 1/2 cup daikon, thinly sliced
  3. 1/2 to 1 inch piece of dried wakame, soaked for 5 minutes and cut into small pieces
  4. 2 cups water (includes the shiitake soaking water)
  5. 1-2 t miso
  6. chopped scallions, parsley or watercress for garnish
Instructions
  1. Add shiitake and wakame to a pot of fresh cold water together with shiitake soaking water. Bring to a boil.
  2. Add daikon to the boiling broth, reduce flame to low and simmer for 2-3 minutes until soft.
  3. In a bowl, dilute miso with a little broth. Add to pot and simmer 3-4 minutes on a low flame. Once miso is added, do not boil the soup; just let it simmer.
  4. Serve in bowls and garnish with freshly chopped scallions, parsley or watercress.
Notes
  1. For daily cooking, barley miso that has aged for at least 18 months and preferably for 2-3 years is most suitable. A lighter brown rice miso is good for occasional use. Mellow, white, or light colored miso is recommended for every day use since they are usually aged only for a short time and the salt is too raw.
  2. The seasoning should be mild and flavorful, not too salty. Use 1/2 tsp to 1 tsp of miso per cup of liquid.
  3. Vary the type of vegetables you use every day. Regularly add fresh greens (such as daikon tops, kale, collards, and Chinese cabbage.)
Kushi Institute http://www.kushiinstitute.org/
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Pinto Bean Stew

Pinto Bean Stew
Pinto Bean Stew
Serves 4
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Ingredients
  1. 1 cup dry pinto beans – soaked overnight in 4 cups of water, rinse and add 3 cups of water to the soaked beans
  2. 1 inch piece kombu
  3. 2 bay leaves
  4. 2 onions – cut in medium small dice
  5. 2 cups sweet winter squash or carrots – cut in medium dice
  6. ½ cup celery – cut in small dice, reserve any fresh looking leaves from the celery to use as a garnish
  7. ¼ cup fresh cilantro – wash, dry and roughly chopped
  8. 2-3 cloves garlic – crushed
  9. 1 T fresh ginger – peeled and minced
  10. ½ - 1 t Chipotle powder
  11. ½ t dried Oregano
  12. ½ t Cumin seed powder
  13. 1 t Coriander seed powder
  14. ¼ tsp sea salt
  15. Extra virgin olive oil
  16. Shoyu natural soy sauce - to taste
Instructions
  1. Bring the pinto beans to boil in a pressure cooker with the kombu and the bay leaves, simmer for 10 minutes with the lid off, skimming off any foam that appears. Then put the lid on and pressure cook for 30 minutes. If you don’t have a pressure cooker, use a heavy pan with lid and cook until tender but not mushy.
  2. While the beans are cooking, heat 1 T olive oil in a sauté pan and sauté the onions for a few minutes. Add in the garlic, ginger and spices and continue sautéing.
  3. Add the winter squash or carrots, a pinch of salt to the sauté pan and sauté a little more.
  4. Once the vegetables are nicely sautéed, turn off the heat until the beans are ready.
  5. When the beans are ready, add them to the veggies and let the mixture cook together for another 10-15 minutes with about ¼ t sea salt.
  6. During the last few minutes, add the celery and a dash of shoyu.
  7. Garnish each serving with celery leaves and fresh cilantro. Enjoy!
Kushi Institute http://www.kushiinstitute.org/
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Dandelion Condiment

Dandelion Condiment
Dandelion Condiment
This condiment is a tasty accompaniment to whole grains. Dandelions are nourishing to the liver. This condiment is beneficial in the spring when the liver is most active.
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Ingredients
  1. 1 yellow onion, small dice
  2. 1 bunch dandelion greens, trimmed and finely chopped
  3. 1-2 t light sesame oil
  4. 2 T tahini
  5. 1 T chickpea or white miso
Instructions
  1. Heat sesame oil in small saute pan to medium high.
  2. Saute the onion until softened and translucent. Add the dandelion greens and saute for a few more minutes.
  3. Add 1/3 cup water to pan. Cover and simmer until greens are tender, about 5 minutes.
  4. Add tahini and miso to pan and stir until well blended.
  5. Simmer for another minute. Remove from heat and enjoy!
Notes
  1. Kushi Executive Chef Simone Parris [@simoneskitchen8] contributed this recipe. Simone has been cooking for twenty years in many different capacities. Her passion is to create balanced, wholesome cuisine using the freshest organic ingredients, emphasizing grains, beans, sea and land vegetables, fruits, nuts and seeds. Simone’s culinary experience includes catering, retreats, special events, and personal chefing for clients who want to experience a healthy way of eating and living. http://www.simoneskitchen.com/aboutsimone.htm
Kushi Institute http://www.kushiinstitute.org/
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Sweet Corn Tamales

Sweet Corn Tamales
Sweet Corn Tamales
Kushi Executive Chef Simone Parris [@simoneskitchen8] contributed this recipe. Simone has been cooking for twenty years in many different capacities. Her passion is to create balanced, wholesome cuisine using the freshest organic ingredients, emphasizing grains, beans, sea and land vegetables, fruits, nuts and seeds. Simone’s culinary experience includes catering, retreats, special events, and personal chefing for clients who want to experience a healthy way of eating and living. http://www.simoneskitchen.com/aboutsimone.htm
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For the tamales
  1. 24 corn husks
For the tamale dough
  1. 3 1/2 cups organic masa harina
  2. 2 cups fresh or frozen organic sweet corn
  3. 1 t sea salt
  4. 1/3 cup extra virgin olive oil
  5. water, enough for consistent doughy feel
For the filling
  1. 2 yellow onions, small dice
  2. 1 cup burdock, small dice
  3. 2 cups carrots, small dice
  4. 1 T extra virgin olive oil
  5. 1 T Shoyu (natural soy sauce)
For the tamales
  1. Soak tamales in tepid water overnight.
For the tamale dough
  1. Combine all tamale dough ingredients and set aside.
For the tamale filling
  1. Add olive oil to a sauté pan, heat to medium and sauté first the burdock followed by onions. Saute a few minutes until onions translucent. Add a pinch of salt, a little water, cover pan and simmer for 10 minutes. Add shoyu and remove pan from heat.
For assembly
  1. Take a 1/3 cup of tamale dough and roll into a smooth ball. Place in one palm and gently flatten into a rectangular shape. Spoon about 1-2 T tamale filling into the center of your dough and close dough around it.
  2. Wrap each of your tamale dough shapes with two corn husks and tie with cotton string to hold together.
To cook tamales
  1. Place assembled tamales in a steamer and steam for 1 to 1 1/2 hours. Check to see if done. Enjoy with your favorite toppings or condiments!
Notes
  1. You will need two corn husks per tamale and depending on the size of your tamale, you should be able to make about 12 from this recipe. You can purchase corn husks from a Hispanic market.
Kushi Institute http://www.kushiinstitute.org/
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Sauerkraut

Sauerkraut
Sauerkraut
This delicious way of preparing cabbage is believed to have originated in Mongolia and spread to the West. Like numa pickles, sauerkraut may be prepared in large quantities in a wooden keg or ceramic crock.
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Ingredients
  1. 5 lbs. cabbage, very thinly shredded
  2. 1/3 cup sea salt
Instructions
  1. Put the shredded cabbage in bowl. Add the sea salt and massage well until water is released.
  2. Transfer to a wooden keg or ceramic crock.
  3. Place a wooden disk or plate on top of the cabbage.
  4. Place one or several clean rocks or another heavy weight on top of the plate or disk to supply pressure on the cabbage.
  5. The water level in the crock should rise up to or above the plate or disk within 10-20 hours. If the fluid level exceeds the disk, reduce some of the pressure. If not enough water comes out, add a little more salt or increase the weight on top.
  6. Keep in a cool dark place for 1 1/2 to 2 weeks.
  7. Check the sauerkraut every day.
  8. If mold starts to form on top, remove and discard it at once before it spreads and spoils the whole batch.
  9. Before eating, rinse the kraut with cold water.
  10. It will keep stored in a container with its juice for a week or more in the refrigerator.
Kushi Institute http://www.kushiinstitute.org/
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Cucumber Dill Pickles

Cucumber Dill Pickles
Cucumber Dill Pickles
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Ingredients
  1. 5 pickling cucumbers (Kirby)
  2. 3 bay leaves
  3. 4 cups water
  4. 1/2 stalk fresh dill
  5. 1/3 cup sea salt
  6. 1-3 raw cabbage leaves
Instructions
  1. Bring water and salt to boil in a pot. Simmer until salt is fully dissolved. Cool.
  2. Cut cucumbers in quarter length pieces and let them dry for a few hours in a bamboo strainer or collander.
  3. Place cucumbers, dill, and bay leaves in a jar.
  4. Add salt water and cover with a cheesecloth or raw cabbage leaves.
  5. Keep in a cool place for a few days and then place in refrigerator.
  6. Pickles will be ready in about a week.
Kushi Institute http://www.kushiinstitute.org/
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Sachi’s French Lentil Pate

Sachi’s French Lentil Pate
Sachi's French Lentil Pate
A recipe typical of foods enjoyed in France post World War II. Featured in Amberwaves & Macrobiotic Path, Autumn 2015.
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Ingredients
  1. 1 cup dry French lentils
  2. 1 cup walnuts
  3. 1 T olive oil
  4. 1 medium yellow onion, diced
  5. 1-2 cloves garlic, minced
  6. 1/4 t sea salt
  7. 6 medium shitake mushrooms, sliced
  8. 1-2 t white miso
  9. 1 t ume paste
  10. 1 t dried basil
  11. 3 T fresh parsley, minced for garnish
Instructions
  1. 1. Sort and wash lentils. Place them in a saucepan and cover them with water - up to 1/2 in.
  2. 2. Bring to a boil, skim off white foam that forms on surface.
  3. 3. Cover the pot and simmer until lentils are cooked, about 35-45 min.
  4. 4. Drain lentils and set aside.
  5. 5. Saute onion and garlic in oil and sea salt until onions are translucent.
  6. 6. Add shitake mushrooms and sautee another 5 min. Set aside to cool.
  7. 7. In a small skillet, toast walnuts until they become crispy and light golden in color. Be careful not to burn. Set aside to cool.
  8. 8. Place all ingredients in a food processor and pulse until smooth.
  9. 9. Taste and adjust seasonings.
  10. 10. Garnish with fresh parsley.
Kushi Institute http://www.kushiinstitute.org/
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Creamy Fennel Soup

Creamy Fennel Soup
Creamy Fennel Soup
Recipe developed by Chef Simone Parris. For more information on Chef Simone, please view her website Simone's Kitchen* – Simone creates natural gourmet cuisine for health, happiness and success. *http://www.simoneskitchen.com/aboutsimone.htm
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For soup
  1. 2 cups yellow onions, thin-sliced half moons
  2. 2-4 good size fennel heads, cut into 1/2 in. cubes
  3. green fennel sprigs, finely chopped
  4. 1 Tbsp extra-virgin olive oil
  5. 2 in. piece kombu
  6. 2 cups unsweetened soy milk
  7. sea salt, to taste
  8. 1-2 Tbsp umeboshi vinegar
  9. one lemon zested and juiced
  10. 1/4 cup scallions, thinly sliced (for garnish)
  11. 6 pieces lemon slices (for garnish)
  12. freshly ground black pepper (for garnish)
For garlic croutons (for garnish) - optional
  1. 1 Tbsp extra-virgin olive oil
  2. 1 garlic clove, minced
  3. 3 thick slices whole wheat sourdough bread, cut into cubes
For soup
  1. Sauté the onions in the extra virgin olive oil in the pan you intend to use for the soup.
  2. Add a pinch of sea salt and sauté onions until translucent.
  3. Add the fennel to the onions and sauté another few minutes.
  4. Add another pinch of sea salt, the Kombu and 2 cups of water.
  5. Bring to a boil then cover and turn down to simmer on low for 10 minutes
  6. Remove Kombu and use an immersion blender to blend the soup
  7. Return to low flame; add the chopped fennel sprigs, the milk (enough to acquire desired consistency) and the umeboshi vinegar to taste.
  8. Simmer for a few more minutes. Do not boil again as the milk may curdle.
  9. Remove pan from heat and stir in lemon juice and the lemon zest, both to taste.
  10. Garnish with black pepper, lemon slices, scallions, and croutons, serve hot and enjoy!
For garlic croutons
  1. Preheat oven to 350 F.
  2. Add olive oil to a large sauté pan over medium heat.
  3. Stir in garlic and cook for 1 minute - watch carefully as it burns easily.
  4. Add breadcrumbs and toss to coat.
  5. Spread on a baking sheet.
  6. Bake for 15 minutes or until crisp. Check regularly to prevent burning. Cool.
Notes
  1. For a richer tastier soup you can first roast the fennel – preheat oven to 350 F. Toss the cut fennel with olive oil, salt and pepper and roast for 10-15 minutes before adding to onions. No need to sauté fennel if you are roasting it.
  2. Trimming the fennel: Take off the tough outside layer and trim the top stalks as they can be tough. Cut off the little green sprigs if there are any, to flavor soup at the end.
  3. The lemon slices on top are a pretty garnish and add flavor. The lemon juice and zest are a nice addition too.
Kushi Institute http://www.kushiinstitute.org/
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Tempeh Bacon

Tempeh Bacon
Tempeh Bacon
Recipe developed by Chef Simone Parris. For more information on Chef Simone, please view her website Simone's Kitchen* – Simone creates natural gourmet cuisine for health, happiness and success. *http://www.simoneskitchen.com/aboutsimone.htm
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Ingredients
  1. 1 lb Tempeh
  2. ½ cup apple cider vinegar
  3. ¼ cup maple syrup
  4. ¼ cup olive oil
  5. 3 Tbsp shoyu
  6. 1 tsp liquid smoke (optional but very tasty)
  7. 1 tsp smoked paprika powder
  8. ½ tsp yellow mustard powder
  9. Freshly ground black pepper (optional)
  10. Smoked sea salt
Instructions
  1. Cut the tempeh in thin strips about 1/3 inch thick.
  2. Combine the remaining ingredients except the smoked sea salt in a bowl and whisk.
  3. Arrange the tempeh in a baking dish and pour the marinade over the tempeh.
  4. Allow tempeh to marinate for ½ hour or more, turning once or twice to get both sides saturated.
  5. Sprinkle with a little smoked sea salt right before baking.
  6. Bake in pre-heated oven at 375F for about 20 minutes or until liquid is absorbed and tempeh is nicely browned.
Kushi Institute http://www.kushiinstitute.org/
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Hijiki Strudel

Hijiki Strudel
Hijiki Strudel
Recipe developed by Chef Simone Parris. For more information on Chef Simone, please view her website Simone's Kitchen* – Simone creates natural gourmet cuisine for health, happiness and success. *http://www.simoneskitchen.com/aboutsimone.htm
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Strudel Crust
  1. 1½ cups organic unbleached white or spelt flour
  2. 1 tsp baking powder
  3. ½ tsp fine sea salt
  4. ½ cup chlled organic corn oil, room temperature coconut oil or chilled deodorized sunflower oil
  5. 1/4 - 1/2 cup chilled apple juice
  6. 1 Tbsp apple cider vinegar
Strudel filling
  1. 1 cup hijiki – soaked in cold water to cover
  2. 3 onions – cut in thin half moons
  3. 2 carrots – cut in matchsticks
  4. 1 Tbsp sesame oil
  5. 2 Tbsp shoyu
  6. ½ cup chopped scallions or parsley
  7. 2 Tbsp white tahini
Strudel Crust
  1. Sift flours, baking powder and sea salt; rub in oil until pebbles appear.
  2. Mix apple cider vinegar with apple juice then press with a fork until dough forms.
  3. For a super flaky crust touch and handle the dough as little as possible.
  4. Cover with a cold wet cloth and refrigerate for about 20 minutes.
Studel filling
  1. Heat oil to medium heavy saute pan. Saute onions with a pinch of sea salt for several minutes.
  2. Add hijiki and continue to sautee for several more minutes.
  3. Add 1/2 cup water, cover. When steam builds up, turn to low and simmer 20 minutes.
  4. Layer carrots on top. Cover and continue to simmer 10 minutes.
  5. Remove lid. Add shoyu and cook down excess liquid.
  6. Remove from heat and stir in scallions or parsley and tahini.
Cooking the strudel
  1. Preheat the oven to 375F.
  2. Roll out the strudel dough between two sheets baking paper in a large rectangular shape.
  3. Spoon a thick, three inch wide layer of the seaweed onto the pastry about 2 inches from the edge closest to you.
  4. Next fold that 2 inch edge onto the seaweed and fold the strudel and seal the edge and the ends.
  5. Still working with the strudel on the baking paper, lift the baking paper to move the strudel onto a baking tray.
  6. Bake at 375 °F until golden brown, about 20-25 minutes.
  7. Allow to cool slightly before cutting.
Notes
  1. Crust recipe makes about three strudel crusts.
Kushi Institute http://www.kushiinstitute.org/
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Millet with Rice

Millet with Rice
Millet with Rice*
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Ingredients
  1. 1 1/2 cups organic millet
  2. 3/4 cup organic short grain brown rice
  3. 4 cups water
  4. Pinch of sea salt
Instructions
  1. Wash millet in water. Strain and soak in 2 1/2 cups water overnight or at least 2 hours.
  2. Wash rice in water. Strain and soak in 1 1/2 cups water overnight.
  3. Strain millet and rice and add both to a pot.
  4. Add 4 cups water. Soaking water may be used.
  5. Add salt to taste.
  6. Bring to a boil, reduce to low heat and place flame deflector under pot.
  7. Simmer covered for 1 hour or until cooked through.
  8. Remove from flame and place in a serving dish.
Notes
  1. *Recipe from Kushi Institute Macrobiotic Leadership Program - Level 1
Kushi Institute http://www.kushiinstitute.org/
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Pinto Beans & Carrots

Pinto Beans & Carrots
Pinto Beans & Carrots*
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Ingredients
  1. 2 cups pinto beans, washed & soaked overnight
  2. 1 piece kombu (1-2"), soaked & sliced
  3. 1/2 cup celery, diced
  4. 1 cup onion, diced
  5. 1/2 cup carrot, diced
  6. 2 tsp barley miso, pureed in 1/4 cup water
Instructions
  1. Discard soaking water from beans and rinse beans.
  2. Place kombu on bottom of heavy pot & add soaked pinto beans on top of kombu.
  3. Add enough water to just cover beans. Bring them to a boil and skim off any foam that rises. Reduce flame and simmer about 20 min.
  4. Cover pot with heavy lid and reduce flame to medium-low & simmer until 70-80% done (about 1 1/2-2 hrs), adding water occasionally as needed while the beans are cooking. This is the "shocking method" of cooking beans.
  5. When beans are 70-80% done, add celery, onion, carrot. Cover and continue to cook for another 30 min. or until tender.
  6. Add dissolved miso into the beans. Continue to cook another 10 min.
  7. Remove and place in serving bowl.
Notes
  1. *Recipe from Kushi Institute Macrobiotic Leadership Program - Level 1
Kushi Institute http://www.kushiinstitute.org/
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Tempeh Reuben

Tempeh Reuben
Serves 4
Pickles and all, this is a wonderfully satisfying sandwich! A real winner!
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Ingredients
  1. ¼ cup Apple cider vinegar
  2. ¼ tsp sea salt
  3. ¼ cup rice syrup
  4. 2 Tbsp shoyu
  5. 1 tsp Dijon style mustard
  6. ¼ cup olive oil for marinade plus 1 Tbsp for sautéing onions
  7. 2 lbs tempeh
  8. 3 large onions – cut in thin half moons
  9. 1 tsp caraway seeds
  10. 2 cups sauerkraut – drained
  11. course-grain mustard to taste
  12. extra virgin olive oil to taste - for mustard sauce
  13. rice syrup to taste
  14. dill pickles
  15. whole grain sourdough sliced bread
Instructions
  1. Combine and whisk marinade ingredients in a bowl: vinegar, salt, rice syrup, shoyu, Dijon mustard, olive oil
  2. Cut the tempeh in bread-size pieces and again in half-widths.
  3. Pour marinade over tempeh and allow to sit for at least 30 minutes.
  4. Bake tempeh in pre-heated oven at 350F for about 30 minutes, turning 1-2 times during the cooking.
  5. Sauté the onions with olive oil until sweet and translucent.
  6. Add the caraway seeds and sauerkraut and a little water.
  7. Cover and simmer on medium low heat for about an hour.
  8. Remove the lid and cook away any excess liquid.
  9. Prepare the mustard sauce: whisk good quality course-grain mustard with a little extra virgin olive oil and rice syrup to taste
  10. Slice dill pickles so that they will lay flat on sandwiches
  11. Steam sliced sourdough bread until heated through
Notes
  1. For a tasty delight, layer your sandwich as follows: bread followed by sliced pickles followed by tempeh then sautéed onions & kraut and drizzled with mustard sauce.
Kushi Institute http://www.kushiinstitute.org/
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Berry Cobbler

Berry Cobbler
Berry Cobbler
A great way to enjoy melon when the weather is turning cold and cold raw fruit is no longer appealing.
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FILLING
  1. 1 cantaloupe melon – cut in medium small cubes
  2. 1 cup of fresh or frozen organic berries – I chose raspberries and cherries
  3. 1 cup apple or other sugar free juice
  4. Pinch sea salt
  5. 1 tsp vanilla extract
  6. 1 Tbsp kuzu root starch – diluted in ¼ cup cold juice
  7. Ingredients – topping
  8. ½ cup rolled oats – ground in food processor
  9. ½ cup whole wheat pastry flour or unbleached white
  10. ½ cup almonds – ground in food processor
  11. ½ cup pecans – ground in food processor
  12. ¼ cup neutral oil
  13. ½ - ¾ cup rice syrup
  14. Pinch sea salt
  15. 1 tsp non-aluminum baking powder
ALMOND CREAM
  1. 1 cup whole raw almonds – blanched and skins removed
  2. About 2 cups water
  3. 1 tsp vanilla extract
  4. Pinch sea salt
  5. Rice syrup to taste
Instructions
  1. 1. Simmer the melon with the juice and sea salt for about 15 minutes
  2. 2. Stir in the diluted kuzu and vanilla
  3. 3. Take off the stove and add the berries
  4. 4. Combine all topping ingredients and with a rubber spatula.
  5. 5. Pour fruit mixture into a baking dish and cover with the topping. Bake in a pre-heated oven at 375F for about 25 minutes or until topping is lightly browned and the juices from the fruits starts bubbling through.
  6. 6. In a good blender (preferably a Vitamix), blend almonds with enough water to achieve a smooth consistency. Don’t worry if it seems watery - when you cook it, the almond cream will thicken up.
  7. 7. Once the almond cream is smooth, bring to a simmer over medium heat in a thick bottomed sauce pan. Careful not to burn.
  8. 8. Add the salt and vanilla simmer for about 10 minutes.
  9. 9. Remove from heat and sweeten with rice syrup according to your taste.
  10. Serve cobbler warm or at room temperature with almond cream…. Enjoy!
Notes
  1. Recipe developed by Chef Simone Parris. For more information on Chef Simone, please view her website Simone’s Kitchen* – Simone creates natural gourmet cuisine for health, happiness and success.
  2. *http://www.simoneskitchen.com/aboutsimone.htm
Kushi Institute http://www.kushiinstitute.org/
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Kimchi Pressed Salad / Kimchi Pickle

Kimchi Pressed Salad / Kimchi Pickle
Kimchi Pressed Salad / Kimchi Pickle
Recipe developed by Chef Simone Parris. For more information on Chef Simone, please view her website Simone's Kitchen* – Simone creates natural gourmet cuisine for health, happiness and success. *http://www.simoneskitchen.com/aboutsimone.htm
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Salad
  1. • 1 medium size head Chinese cabbage (2lbs) – remove any wilted out leaves, rinse and then cut the cabbage in half from top to bottom, remove the core and slice both halves of the cabbage ½ inch thick pieces
  2. • 1 medium size ½ lb daikon – cut in matchsticks
  3. • 1-2 ribs celery – cut in half lengthwise and slice in thin diagonals
  4. • 1-2 carrots – cut in fine matchsticks
  5. • 1/3 cup scallions – cut in half lengthwise and then in 1 inch pieces
  6. • 1 tsp ginger – peeled and finely grated
  7. • 1- 2 tsp garlic – peeled and finely grated (Optional)
  8. • ¼ cup course or fine sea salt
  9. • 1 tsp – 1 Tbsp Korean chili flakes
  10. • 2 tsp rice syrup
  11. • Few turns fresh black pepper
Dressing
  1. • 1 tsp toasted sesame oil
  2. • 2 tsp rice syrup
  3. • 1 tsp shoyu
Instructions
  1. 1. Combine all the vegetables
  2. 2. Add the seasonings and work well into vegetables
  3. 3. Taste and adjust seasoning, the mixture should taste lightly salty and have a good flavor
  4. 4. Place in a salad press or use a plate and a weight press your salad
  5. 5. Leave for 1-2 hours, take out desired amount, gently squeeze, whisk dressing ingredients and serve with dressing or as is, enjoy!
Tips
  1. If you continue to press the kimchi make sure when you check it that your hands are clean and dry.
  2. A porcelain ginger grater works great, if you don’t have one peel the ginger and cut in thin slices, then into fine match sticks and then finely mince.
  3. When you are ready to eat your salad or kimchi pickle if it is too salty rinse briefly in a strainer and squeeze out excess water.
  4. Korean chili powder can be purchased in an Asian Market, it is an essential ingredient in Korean cuisine, gochugaru (or kochukaru) is a coarsely ground red pepper with a texture between flakes and powder. Traditionally, gochugaru is made from sun-dried chile peppers, and versions that are prepared in this manner are still considered the best tasting. The flavor is hot, sweet, and slightly smoky. You can use chili flakes or cayenne powder but the taste just isn’t the same!
  5. If you don’t have a salad press and you are pressing your salad in a bowl with a plate and a weight on top then be sure to cover with a clean kitchen towel.
Notes
  1. The leftover salad can be eaten as is or turned into a kimchi pickle, simply continue to press the salad on your counter top for 1-5 days, taste daily and when you want the fermentation process to stop simply refrigerate
Kushi Institute http://www.kushiinstitute.org/
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Sesame Amazake Blueberry Tart

Sesame Amazake Blueberry Tart
Recipe developed by Chef Simone Parris. For more information on Chef Simone, please view her website Simone's Kitchen* – Simone creates natural gourmet cuisine for health, happiness and success. *http://www.simoneskitchen.com/aboutsimone.htm
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BASE LAYER
  1. • ½ cup white sesame seeds – washed and dry toasted in a skillet, set aside
  2. • ½ cup rolled outs – lightly ground in food processor
  3. • Pinch sea salt
  4. • 1-2 Tbsp untoasted sesame oil
  5. • 2-3 Tbsp rice syrup
  6. • 1 tsp zest of organic orange
AMAZAKE LAYER
  1. • 2 cups amazake
  2. • 1 heaping Tbsp agar flakes
  3. • 2 tsp kuzu root starch – diluted in ¼ cup cold water
  4. • 1 tsp zest of organic lemon
  5. • Pinch sea salt
BLUEBERRY LAYER
  1. • 2 cup apple juice
  2. • 3 Tbsp agar
  3. • 2 cups fresh or frozen organic blueberries
  4. • 2 tsp kuzu root starch diluted in ¼ cup apple juice
  5. • Pinch of sea salt
  6. • 1 tsp lemon juice
  7. • 1-2 Tbsp rice syrup
Instructions
  1. 1. Pre-heat oven to 350F
  2. 2. Combine BASE ingredients, cut a circle of baking paper to fit the bottom of your 8 or 9 inch spring form cake pan
  3. 3. Press the mixture evenly over the bottom of the cake pan
  4. 4. Bake for 15-20 minutes, remove from oven and allow to cool
  5. 5. In a thick bottomed sauce pan heat the amazake with the agar and sea salt, turn down to simmer and simmer gently until agar is completely dissolved
  6. 6. Whisk the amazake while you stir in the diluted kudzu
  7. 7. Stir in the lemon zest, simmer another minute and set aside
  8. 8. In a thick bottomed sauce pan heat the 2 cups apple juice with the agar and sea salt
  9. 9. Allow to simmer until the agar has completely dissolved
  10. 10. Whisk the juice while you stir in the diluted kudzu
  11. 11. Add the blueberries and lemon juice and sweeten with rice syrup to taste
  12. 12. Once the sesame layer of your tart is cooled pour in the amazake and spread evenly, refrigerate until cool and firm.
  13. 13. Once the amazake layer is firm, layer with the blueberry juice mixture, refrigerate until you are ready to serve.
  14. Tip: the sesame layer is a little sticky, so it is better to remove the tart completely from the spring form pan to a cutting board where you can cut it properly and remove it from the baking paper.
Kushi Institute http://www.kushiinstitute.org/
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Bettina’s Blueberry Tart

Blueberry Tart with Cashew Cream
Serves 6
Bettina Zumdick, Kushi Institute teacher and counselor, has been involved in Macrobiotics for over twenty-five years. A native of the Baltic Sea area in Germany, she studied food science at the University of Muenster. Bettina has taught Macrobiotics and other mind-body-spirit related topics such as meditation, Tao Yin Yoga and chanting throughout Europe and the United States. Enjoy this refreshing dessert courtesy of Bettina. Learn more about Bettina at http://www.bettinazumdick.com/.
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Crust
  1. 1 ¾ cup whole wheat pastry flour
  2. 1/8 teaspoon sea salt
  3. ¼ cup sunflower seed oil
  4. ½ cup maple syrup
  5. ½ teaspoon baking soda
  6. ½ teaspoon almond extract
  7. ½ teaspoon vanilla extract
Filling
  1. 2 cups organic apple juice
  2. pinch of salt
  3. 1 tablespoon agar flakes
  4. 1 tablespoon kuzu, diluted in 2 tablespoons of water
  5. ¼ cup rice syrup or maple syrup
  6. ½ pint fresh blueberries (or other seasonal berries like strawberries, raspberries or pitted cherries)
  7. fresh mint leaves for garnish
For the Crust
  1. Preheat the oven to 375 degrees Farenheit.
  2. Lightly oil a tart pan or line with parchment paper.
  3. In separate bowls, mix dry ingredients and wet ingredients. Next, gently whisk the wet ingredients into the dry mixture until the dough forms a ball. Using a rolling pin, roll the dough out to approximately 1/8 inch thickness. Transfer the dough into the tart pan, cutting off excess dough around the edges. Bake for 5 to 12 minutes or until the dough is golden brown. Remove from the oven and set aside to cool.
For the Filling
  1. Place apple juice, salt, agar flakes and rice syrup in a saucepan. Turn on heat and bring to a boil. Stir occasionally and boil until agar flakes are dissolved. Add diluted kuzu, stirring constantly to prevent lumping. Simmer until thickened. Stir in blueberries. Remove from heat and pour over pre-baked crust. Refrigerate to set filling. Garnish with mint leaves.
Find more dessert recipes in Bettina's book
  1. 10 Delicious Desserts for All Occasions
Adapted from 10 Delicious Desserts for All Occasions
Kushi Institute http://www.kushiinstitute.org/
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Christina Pirello’s Italian Nut Cookies

FullSizeRenderWe were so thrilled to have Christina and Robert Pirello join us at the Kushi Institute this Spring. Christina was a wonderful faculty addition to our Macrobiotic Leadership Program (we are looking forward to having her as guest faculty for a few days in September for Level 1). She also kicked off our 1st Saturday Seasonal Cooking with some very delicious recipes!

 

Christina Pirello’s Italian Nut Cookies with Chocolate Glaze
Makes about 24 cookies

2 cups whole wheat pastry flour
½ cup semolina flour
½ teaspoon ground cinnamon
pinch sea salt
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 stick Earth Balance baking sticks
½ cup brown rice syrup
3 tablespoons coconut sugar granules
1 teaspoon pure vanilla extract
½ cup coarsely chopped pecans
¼ cup coarsely chopped walnuts

chocolate glaze
¼ cup unsweetened almond or oat milk
3 tablespoons brown rice syrup
1 cup non-dairy, dark chocolate

Preheat oven to 350o and line a baking sheet with parchment.
Whisk together flour, semolina, cinnamon, salt, cocoa powder and baking powder and soda. Whip Earth Balance, syrup, coconut sugar and vanilla. Fold into flour mixture to form a soft, formable dough. Fold in nuts. Using moist hands, form dough into 1-inch spheres and arrange on baking sheet.

Bake until cookies are just firm, but still slightly soft, 18-20 minutes. Allow to cool for 2-3 minutes on baking sheet. Transfer to a wire rack and cool completely.

Make the glaze by placing almond milk and rice syrup in a small saucepan and bringing to a high boil. Pour over chocolate and whisk to form a smooth, satin-like glaze.

Slip a piece of parchment paper under the rack of cookies. Spoon glaze over each one, letting the glaze run over the sides. Allow to stand, undisturbed, until glaze begins to set. Transfer to a serving platter.  

Cook’s Tip: These cookies will keep, in a sealed container for several days.

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Holiday Stuffed Squash

Holiday Stuffed Squash

Stuffed Squash

1 medium-sized blue Hubbard Squash or other hard winter squash of similar size
1 tbsp corn or sesame oil
1 cup onions, deiced
1 cup celery, diced
Pinch of sea salt
8 cups whole wheat or whole wheat sourdough bread cubes, slightly dried out or toasted in a dry skillet until golden brown
2 cups cooked seitan cubed
shoyu
1 1/2 – 2 cups seitan gravy

Carefully cut out a round section off the top of the squash, just as you would for a jack-o-lantern, and set it aside. Clean out all the seeds and set aside. Heal oil in a skillet and saute the onions for 1-2 minutes. Add the celery and a pinch of salt. Saute for 1 to 2 minutes more. Place this mixture in a large mixing bowl and add the dried or toasted bread cubes and seitan and mix well. Add a small amount of shoyu and mix again. Stuff the hollowed squash completely full. Pour the seitan gravy over the stuffing and let it seep down. Place the top back on the squash.  Oil the outside skin of the squash with a small amount of sesame oil. Place the stuffed squash on a baking tray or over roaster and bake at 325 F for about 2 hours. To test for doneness, use a shish kebob stick or chopstick to push the hard skin. When it goes through easily, it is done. Serve with seitan gravy after scooping out the stuffing and squash for each person.

Variation: use sauteed vegetables together with cooked brown rice and wild rice, kasha and vegetables, or millet and vegetables. Add sliced mushrooms, almonds or pine nuts to stuffing.

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Fish Dumplings

Fish Dumplings

Fish Dumpling RecipeAlfred Liu

By Kushi Chef, Alfred Liu  

 

Ingredients for Filling

  • White Meat Fish (Haddock)
  • Nappa Cabbage
  • Shiitake
  • leeks
  • Ginger
  • Arrowroot powder
  • Sesame oil
  • Shoyu

Ingredients for Dough:

  • 1 ½ cups Spelt
  • 1 ½ cups Pastry Flour
  • Pinch of Salt
  • Luke Warm Water
  • Rolling stick to roll out the dough into proper size.

 

Directions to Prep Dough: (should be done first)

  1. Mix all ingredients together with a cup of water to mix thoroughly. Make sure constantly is easy to press and roll out. Not so soft or hard. Set aside.
  2. After 10 mins knit again. Leave in bowl with wet towel to cover so it does not dry out. Repeat this 3x kneading for 5-8 mins.

Directions to Prep Filling:

  1. Finely cut nappa cabbage and roughly hack. Pieces do not need to be perfect (approx. 4 cups). Add salt to press and massage. Let rest.
  1. Grate ginger (approx. 1 tsp). Finely chop leeks (about ¼ cup).
  1. Soak dried shiitake overnight and drain water (or fresh shiitake can be used). Finely chop and roughly hack similar to cabbage pieces.
  1. To prepare the fish, wash and cut into fillet slices and mince into meat size. The smaller the pieces the easier to pack into the dough. (approx. 2 cups).
  1. Add all filler ingredients in bowl with shoyu and sesame oil (roughly 4 tblsp). Make sure filling is moist. Add arrowroot to help bind mixture together (approx. 1 ½ tblsp).
  1. Let filling sit aside 5-10 minutes.

Directions to Prep Dumpling:

  1. Bring 3 quarts of Water to a boil.
  1. Cut dough so you can roll into long pretzel like. Cut the stipe of dough into 1-inch pieces. Press each piece to form round and roll out dough, with a rolling pin, into a flat circle.
  1. Fill the circle with your filling on one side and flip dough over to make a half circle. Pinch around the dough to seal, making a dumpling-like pinch.  
  1. Placed formed dumpling into boiling water for approx 3-4 mins. When it rises to the surfaces you know it’s ready. Scoop out, let drain.
  1. Take skillet pan and heat with sesame oil to make pan fried dumplings.

 

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Pumpkin Pie (by Chris Jenkins)

Pumpkin Pie (by Chris Jenkins)

Pumpkin Pie – Just in Time for the Holidays – By Chef Chris Jenkins

Crust:
Dry Ingredients
1 cup whole wheat pastry flour
1 cup unbleached all-purpose white flour
2 teaspoons baking powder
pinch of sea salt

Wet Ingredients
1/2 cup safflower oil
1/2 cup apple juice

Filling:
6 cups winter squash, like buttercup, peeled and cubed (or 3 cups pumpkin purée)
1/4 cup barley malt
1/4 cup maple syrup
1/4 cup rice syrup
2 tablespoons tahini
1 teaspoon vanilla
1/2 teaspoon grated ginger
1 tablespoon arrowroot powder
1 teaspoon agar powder
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
pinch of cloves
pinch of sea salt

To make the crust: Preheat oven to 350ºF (175ºC). Whisk together the dry ingredients and set aside. Mix the wet ingredients, and then mix the wet into the dry ingredients. Mix well to make a uniform dough. Let it rest for a few minutes. Sprinkle a little flour onto your work surface, and roll the dough flat with a rolling pin. Put the dough into an oiled pie pan. Poke holes into the bottom of the crust with a fork. You can decoratively shape the rim of the crust if you like. Bake the crust for ten minutes, and then set aside.

To make the filling: Steam or bake the squash until it is very soft. Purée all of the filling ingredients together in a blender or food processor. If the purée is too thick, you can add a 1/4 cup of rice milk.

When the crust is pre-baked and the filling is mixed, put the filling into the crust and level it with a spatula or spoon. Bake for 40 minutes, or until the crust is golden brown. Remove the pie from the oven, let it cool completely, and then slice and serve.

Makes one ten-inch pie

 

Check out more RECIPES by Chris Jenkins, a member of Kushi Institute Faculty, by visiting sixflavors.blogspot.com

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“Spring Cleansing” Liver Tea

 Liver Drink MugIngredients and Prep:

1 part raw buckwheat grain

1 part fresh daikon radish (diced into fine pieces)

1 part fresh daikon radish greens tops (cut thinly)

2 parts bean sprouts, mung bean or alfalfa (cut finely into small pieces)

2 parts scallion (cut finely into small pieces)

1 part dried shiitake mushrom (soaked 10 minutes in a little water, chop finely, add soaking water to mixture)

5 parts water

A ‘part’ can be any amount as long as it is kept in appropriate proportion.  Ex: if 1 part is 1/8 cup then 2 part would be 1/4 cup.

For correct amount of water, if your total parts of ingredients equals 2 cups then 5 times that amount would be 10 cups of water.

 Liver Drink Ingredients

 

Directions:

Pre-cook the buckwheat grain for 15 minutes in 5 times the total amount of water.  Bring to a boil and reduce the heat to medium.

Add the vegetables to the grain and simmer for 15 minutes longer.

Drink Tea while still hot.

 Recommended Usage:

Drink 1 cup every day for 7 days in a row.

This will help to detoxify those heavy winter foods that we accumulated for the cold weather.  It will also help release stagnate energy making us feel lighter.  A lighter liver is a happy liver.

 

(Photo credit: Sachi Kato)

 

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Tofu Cheese Cake (Gluten-free)

Tofu Cheese Cake With Carob Ganache  

Tofu Cheese Cake

 Crust: (From Scratch)

Ingredients:
4 Cups Rolled Oats
½ Cup Nuts Or Seeds Of Choice (Example: Almonds, Walnuts, Pecans, Sunflower Seeds)
¼ Tablespoon Cinnamon Powder
½ Cup Sunflower Oil
½ Cup Maple Syrup

Directions:
Preheat Oven To 350 Degrees. Combine Dry Ingredients In Mixing Bowl. Transfer To Well Oiled Baking Sheet. Bake For ½ Hour Stirring At 15 Minute Interval. Remove From Oven And Allow To Cool For 15 Minutes Or So. Add Dry Ingredients To Food Processor And Drizzle Wet Ingredients In As You Coarsely Pulse. Loosely Press The Crust Into The Base Of A 9 Inch Spring form Cake Pan.

 Tofu Cheesecake Filling

Ingredients:
2 Pounds Firm Or Extra Firm Silk Tofu
1 Cup Brown Rice Syrup
2 Cups Maple Syrup
3 Tablespoons Tahini
1 Tablespoon Vanilla Extract
½ Tablespoon Almond Extract
1 Teaspoon Sea Salt
2 Tablespoons Arrowroot
2 Tablespoons Agar Agar (Flakes)
1/2  Cup Milk Of Choice (Example: Soy Milk, Rice Milk, Almond Milk, Hemp Milk, Coconut Milk, Oat Milk)

Directions:
Continue To Preheat Oven To 350 Degrees.  Add Tofu, Tahini, Arrowroot, Agar Agar, and Sea Salt To Food Processor. Pulse a Few Times. Add Remaining Wet Ingredients And Continue to Blend Until Smooth And Creamy. Adjust Sweetness and Thickness – The Mixture Should Be On The Verge Of Too Thick To Pour. Spoon – Pour Mixture Over The Crust Being Careful Not To Disturb The Crust. Bake For 45 – 50 Minutes

Allow to Cool And Set Before Topping With Carob Ganache or Your Choice Of Topping.

Carob Ganache

Ingredients:
1 Bag Grain Sweetened Dairy-free Carob
¼ Cup Grain Coffee
½ Cup Carob Powder
1 Cup
Milk Of Choice (Example: Soy Milk, Rice Milk, Almond Milk, Hemp Milk, Coconut Milk, Oat Milk)|
½ Cup Brown Rice Syrup Or Maple Syrup Or Half Of Each
1 Teaspoon Orange Extract (Optional)

Directions:
Heat Milk In Large Sauce Pan Until Ready To Boil. Turn Down To Low Simmer. Wisk The Grain Coffee And Carob Powder In Until Fully Dissolved.  Add Additional Carob Powder To Achieve a Thick But Stir Able Consistency.  Add The Sweetener Mixing Until Blended. Turn Off Heat Completely.  Add The Carob Chips And Wisk Until Smooth.  Add Orange Extract If Desired.  Allow To Cool Until Luke Warm.  Spoon a ¼ To ½ Inch Layer Of Ganache Over Cooled Cheesecake.  Leave Cake In Pan And Refrigerate.  Allow Entire Cake To Set Completely – About 2 Hours Minimum.

 When Cake Is Fully Cooled, Place On Serving Platter, Remove Outer Ring Of Cake Pan, Serve, And Enjoy!

 Recipe and Photo By, Kushi Level Graduate, Gayle Stolove
www.whollymacrobiotics.com

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Pear Tart with PumpkinSeed Crust Dessert

Pear Tart with PumpkinSeed Crust Desserts
Equipment: You will want to use a tart (also known as a flan) pan. Typically, circular, and only 1-2" high, these pans with their unconnected bottoms and sides allow for easier cutting into individual pieces and give the outside edge a finished, fluted appearance. Unlike regular pie plates, these sides of these pans are set at a right angle, rather than flare outward.
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Ingredients
  1. 1/2 lb (8 oz) organic and unsulfured dried apricots -- we used the Turkish type, but the particular type is not critical to the dish; in fact if you can't find dried apricots you could substitute unsweetened apricot jam
  2. organic, unsweetened apple juice -- quality makes a difference. You will need 1 quart (4 cups) per 10"-12"pie
  3. fresh pears -- 5 will do nicely per pie, we used red Anjou for color and firmness but others will work
  4. pumpkin seeds -- 3/4 cup when soaked and roasted will grind to a little over 1 cup
  5. agar-agar -- we used flakes, 2 tsp per 1 cup liquid (you will need 6 tsp for this tart, which is approximately 3 oz)
  6. salt, pinch - no more
  7. amasake sauce or topping such as a "cream" made from tofu, almonds or cashews (optional)
The day before you make the dish
  1. 1. Soak the pumpkin seeds for 6 to 8 hours (or overnight) and then dry roast them. You could actually do this up to a month ahead of time. Some cooks will pan-roast the seeds, which takes limited time with attention (stirring or shaking the seeds) to prevent the seeds from burning at the bottom of pot; others spread the soaked seeds out one layer thick on parchment paper on a cookie sheet and oven roast at low heat. The lower the heat (170 F), the longer it takes (up to 5 hours), so this involves time but not much attention; some cooks like the taste and texture better at lower heat but it is fine to raise the heat and check the roasting frequently. In either case, roast until the seeds become slightly golden. Note: You can change the seeds, and use nuts, such as a combination of ground pecans and walnuts (soak and roast beforehand) for a stronger gustatory response.
The day you make the dish -- several hours before actual preparation
  1. 1. Soak apricots in hot apple juice to cover. It will take a few of hours for the apricots to plump up and get soft.
Actual preparation
  1. 1. Strain the apricots and reserve the apple-apricot liquid they soaked in.
  2. 2. Quickly heat the apricots in a saucepan on medium until mushy, stirring to not burn the apricots. This should take no more that 3-4 minutes.
  3. 3. Puree the softened apricots (without any liquid) using a food processor or blender to the consistency of jam. This should yield approximately 1/3 cup. It is unimportant if it is an exact 1/3 cup; it serves as the binder in the seed crust, and typically you will have more than you need.
  4. 4. Grind the roasted pumpkin seeds in a food processor to a fine texture, place in a mixing bowl, and stir
  5. in the apricot puree. Note: You want to avoid a sticky mass, but one that remains pliable. It is important to stir the puree into the ground seeds or nuts by hand in order to keep check of the right consistency. Not too crumby, and definitely not wet.
  6. 5. Press the mixture by hand into the bottom and sides of a flan tin. You can use a toothpick to gauge the thickness so that it stays even. It can be very, very thin or it can be moderately thick if your preference is a thickener crust. Note: it is more typical that the mixture is too wet than dry, which is why it is important to mix the puree into the ground seeds or nuts by hand rather than in a food processor.
  7. 6. Slice fresh red Anjou pears in half (keeping the skin on), pit and core them. Next, slice each half lengthways into quarters, and trim to make them equally sized and shaped.
  8. 7. Bring 2 cups of apple juice to a boil and quickly blanch (30 seconds to a minute, no more) the pear slices. Reserve the juice which will now be a deep maroon hue.
  9. 8. Arrange the pear slices close together on top of the pumpkin seed crust (see picture below) in a circular manner, with the skin side showing. You can easily lay this out by initially placing quarts in the four direction on the crust, and then filling the remaining spaces.
  10. 9. Mix agar-agar in 1/2 of cold water, stirring well. Combine the pear/apple juice, and the apricot/apple juice the apricots were soaked in, and the remaining unused cold apple juice. This should make approximately 3 1/2 cups. Add the dissolved agar-agar liquid to the apple juice mixture. You should now have approximately 4 cups.
  11. 10. Bring the liquid to a boil, stirring, then lower heat and simmer for only a few minutes to allow the agar-agar to thicken. Add a pinch of salt as you turn off the heat.
  12. 11. Pour the agar-agar/apple juice mixture into the flan tin, gently so not to disturb the resting pear slices. Let sit at least two hours before slicing, although the pie keeps very nicely for several days. Note: using a tart pan allows you to remove the outside ring from the bottom after the mixture has been set and before slicing. If you have leftover liquid, pour that into small dessert dishes for an apple kanten just a hint of pear and apricot.
  13. 12. You can plate a slice with amasake, tofu, or cashew cream underneath, or serve as is.
Kushi Institute http://www.kushiinstitute.org/
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Light Lemon Pudding Desserts

Blueberry Tart with Cashew Cream
Serves 6
Bettina Zumdick, Kushi Institute teacher and counselor, has been involved in Macrobiotics for over twenty-five years. A native of the Baltic Sea area in Germany, she studied food science at the University of Muenster. Bettina has taught Macrobiotics and other mind-body-spirit related topics such as meditation, Tao Yin Yoga and chanting throughout Europe and the United States. Enjoy this refreshing dessert courtesy of Bettina. Learn more about Bettina at http://www.bettinazumdick.com/.
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Crust
  1. 1 ¾ cup whole wheat pastry flour
  2. 1/8 teaspoon sea salt
  3. ¼ cup sunflower seed oil
  4. ½ cup maple syrup
  5. ½ teaspoon baking soda
  6. ½ teaspoon almond extract
  7. ½ teaspoon vanilla extract
Filling
  1. 2 cups organic apple juice
  2. pinch of salt
  3. 1 tablespoon agar flakes
  4. 1 tablespoon kuzu, diluted in 2 tablespoons of water
  5. ¼ cup rice syrup or maple syrup
  6. ½ pint fresh blueberries (or other seasonal berries like strawberries, raspberries or pitted cherries)
  7. fresh mint leaves for garnish
For the Crust
  1. Preheat the oven to 375 degrees Farenheit.
  2. Lightly oil a tart pan or line with parchment paper.
  3. In separate bowls, mix dry ingredients and wet ingredients. Next, gently whisk the wet ingredients into the dry mixture until the dough forms a ball. Using a rolling pin, roll the dough out to approximately 1/8 inch thickness. Transfer the dough into the tart pan, cutting off excess dough around the edges. Bake for 5 to 12 minutes or until the dough is golden brown. Remove from the oven and set aside to cool.
For the Filling
  1. Place apple juice, salt, agar flakes and rice syrup in a saucepan. Turn on heat and bring to a boil. Stir occasionally and boil until agar flakes are dissolved. Add diluted kuzu, stirring constantly to prevent lumping. Simmer until thickened. Stir in blueberries. Remove from heat and pour over pre-baked crust. Refrigerate to set filling. Garnish with mint leaves.
Find more dessert recipes in Bettina's book
  1. 10 Delicious Desserts for All Occasions
Adapted from 10 Delicious Desserts for All Occasions
Kushi Institute http://www.kushiinstitute.org/
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Squash Pudding Desserts

Squash Pudding Desserts
Equipment Saucepan Food mill Heavy-duty stainless steel knife for cutting the squash
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Ingredients
  1. Click on the highlighted links to get information on the item or order from KushiStore.com
  2. 1medium-sized butternut
  3. squash (large enough to make 4 cups, pealed)
  4. 3tablespoons kanten
  5. flakes (agar-agar)
  6. 1tablespoon barley
  7. malt
  8. 1tablespoon tahini
  9. 1tablespoon arrowroot flour
  10. pinch sea
  11. salt
Notes
  1. Wash, peel and de-stem the squash, and cut it in half, top to bottom. Scrape out the seeds and cut the squash into one-inch cubes.
  2. Place the cubed squash in a saucepan with about three inches of water. Cover and bring to a boil. Reduce heat and simmer over a medium flame for 30 minutes, or until the squash is very soft.
  3. Puree squash in a hand food mill or food processor.
  4. Place four cups of the squash puree in a saucepan with the agar-agar flakes, barley malt, tahini and sea salt. Simmer 5 to 10 minutes over a low flame, stirring occasionally.
  5. Mix the arrowroot powder in a little water and stir this into the pudding. Simmer 5 more minutes.
  6. Scoop into dessert bowls and let cool.
Kushi Institute http://www.kushiinstitute.org/
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Glazed Pears with Raspberry Coulis Dessert

Glazed Pears with Raspberry Coulis Desserts
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Ingredients
  1. 8 seckel pears OR 4 small Bosc pears
  2. juice of 1/2 lemon
  3. 1/2 cup apple juice
  4. pinch of salt
  5. 1 tsp kuzu, mixed with 2 tsp water
Raspberry coulis
  1. one 6-oz package fresh raspberries
  2. 2 TBS brown rice syrup
  3. pinch of salt
Instructions
  1. 1. To make the glazed pears: Prepare the pears by peeling the skin from the bottom, leaving the top part unpeeled and the stem intact. Scoop out the seeds and the membrane from the bottom using a peeler with a sharp tip. Dip the pears into lemon juice to prevent discoloration.
  2. 2. Put apple juice and a pinch of salt into a pot that is just large enough to hold the pears. Place the pears upright so they fit snugly in the pot.
  3. 3. Cover and bring to a boil. Reduce the heat and simmer for 10 to 15 minutes (less for seckel pears) or until the pears are tender when pierced. Let the pears cool in the juice.
  4. 4. Remove the poached pears carefully from the pot. Thicken the remaining apple juice with kuzu mixed with water. Coat the pears with the glaze. Chill until ready to serve.
  5. 5. To make the raspberry coulis: Place everything in a pot and cook on a medium flame until the raspberries start to release their liquid.
  6. 6. Purée the mixture in a blender until smooth. Remove the raspberry seeds using a strainer.
  7. 7. Plate the poached pears with raspberry coulis and decorate with mint leaves and lemon zest.
Kushi Institute http://www.kushiinstitute.org/
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