Wednesday, October 28, 2009
trick or TREAT-pumpkin face mask!
Friday, October 23, 2009
apricot couscous cake
I made a delicately sweet dessert this week that is another classic macrobiotic dish. Warning though: Ladies, do not tell your husband to "get ready for cake", as it sets up particular expectations that will not be met, (I don't know why he would expect anything different though, it's not like I'm whipping out triple chocolate rum cakes every night!).
Monday, October 19, 2009
Another autumnal dinner-sweet potato style!
Saturday, October 17, 2009
guilt free chewy ginger cookies..mmmm
brown rice pilaf with mushrooms and apricots
Wednesday, October 14, 2009
rad and amazing tofu dippers
Verne Varona's top ten sugar craving strategies
1. REDUCE SALT & PRODUCTS WITH SALT The need for dietary salt from natural sources (sun-dried sea salt) is dependent on several factors; a lack of salt can cause fatigue, stimulate a desire to overeat and often result in a craving or animal protein. However, with the availability of good quality sea salt, miso paste, tamari soy sauce and natural pickles, it's quite easy to overdose. Thirst and a craving for sweet foods is one of the most reliable indicators of excess dietary salt.
2. REDUCE ANIMAL PROTEIN The standard four basic food group propaganda was force-fed to the American public along with the myth that animal protein should be a dietary staple. The meat and potatoes mentality has to re-think its philosophy since established research shows excess animal protein can lead to colon and prostate cancer. If this applies to you eat less in volume (2 to 4 ounce servings) and limit it to three to four times per week (maximum), as opposed to daily.
3. REDUCE FOOD VOLUME Overeating leads to fatigue and sluggishness. This makes a stimulant like sugar (or coffee) more appealing. Eating more frequently will allow you to reduce overeating with a minimum of effort.
4. EAT MORE FREQUENTLY THROUGHOUT THE DAY One of the most common reasons for sugar cravings--especially at night. By skipping meals or waiting long periods you stop supplying your blood with glucose. The blood sugar drops and by the time you finally get around to eating, you're going nuts for simple sugar. You're also likely to end up overeating or craving something fatty as a compensation for sugar. Initially, don't wait more than 31/2 to 4 hours between meals.
5. AVOID EATING PRIOR TO BED If your body's digesting when it requires much needed rest, you'll require more sleep, dream excessively and find it difficult awakening with alertness. Good deep sleep will result in wide-awake days. Eating to close to bedtime creates a groggy awakening craving the stimulation of sugar (or caffeine) the following morning. Eat a light evening dinner at least 21/2 to three hours before retiring.
6. AVOID SUGAR This might sound obvious, however, continuing to eat simple sugars results in a falling blood sugar. This stimulates a need for more sugar and the cycle continues. Even though fruit is a simple sugar, switching to fruit instead of sugar is a good first step. Eat the skin of the fruit as well since fiber slows blood sugar elevation.
7.EXERCISE MODERATELY, BUT CONSISTENTLY Daily aerobic exercise will increase circulation and strengthen will power. Brisk walking, biking, light jogging, etc. naturally increases sensitivity to the effects of sugar. Try to get 20 to 30 minutes of some type of pleasurable exercise at least 5 times per week. Enjoy this. It should not be a chore.
8. EMPHASIZE NATURAL WHOLE COMPLEX CARBOHYDRATES- If your daily diet is includes whole grains (brown rice, oats, millet, barley, etc.), vegetables (roots, greens and round vegetables such as squashes, cabbages, etc.) as a primary fuel, you'll find you automatically crave less sugar. Emphasizing sweet vegetables such as carrots, cooked onions, corn, cabbage, parsnips, squashes, etc., adds a natural sweetness to meals. Introduce some sea vegetables (aka "seaweeds") for much needed minerals to enrich blood.
9. DON'T SUPPRESS FEELINGS This doesn't mean you have to broadcast every feeling--only those that matter and to those who really matter to you. Food indulgence, especially with sweets, is a convenient way to anesthetize feelings. Sugar can consume you with sensory pleasure, temporarily providing mental relief from whatever might be stressful. However, sweets can hinder energy levels and mental clarity so in the long run your emotional coping ability becomes compromised.
10. BEWARE OF PSYCHOLOGICAL TRIGGERS The many psychological associations we connect with food have a powerful influence. Beware of family associations, movie rituals, familiar restaurants, childhood habits, etc.
Tuesday, October 13, 2009
"true health" according to philosopher George Ohsawa
~consistent and high physical energy
~the ability to fall asleep easily and to awake after a few hours totally refreshed
~a hearty appetite for simple, nourishing food
~a positive and happy frame of mind, even in the midst of difficulties
~a good memory
~clarity and speed in thought and in action
~a profound gratitude for the gift of life
Sunday, October 11, 2009
easy october dinner...
short grain brown rice
dinosaur kale
azuki beans and squash
fall vegetable and dried tofu medley
tahini scallion dressing
Yum. This was good. It's not complex, as the ingredients are few.
you will need:
brown rice
kale, ( I used dinosaur kale)
azuki beans
sea salt
kabocha squash
carrots
rutabaga
dried tofu
leeks
spike seasoning
shoyu or braggs
olive oil
tahini
scallion
ume plum vinegar
lemon
Daytime Prep:
Soak the azuki beans for 4-6 hrs.
Soak the brown rice for 2 hrs.
(Soaking aids digestibility, and hastens the cooking process)
Cook in this order, beans, rice, vegetable medley, greens, (sauce can be made anytime)
azuki beans and squash- "a nice sweet dish for Autumn"~Aveline Kushi
thoroughly wash, and soak for 6-8 hrs
1 cup beans to 1 cup kabocha squash , (cut in 1" by 1" chunks)
Place beans in a pot, put squash on top of beans, add just enough water to cover.
Place on a low flame and cook for about 1 1/2-2 hrs. Add water occasionally, because beans expand as the water evaporates. Add sea salt to taste. Cook until most of the liquid has evaporated.
macro foodfacts: Ideally beans make up about 10 percent of the macrobiotic diet, especially azuki, lentils , and chick peas. Azuki or Aduki beans, are the "king of beans" according to the Japanese. They are cooked with rice on holidays to make "red rice", and frequently eaten plain or sweetened in dessert. The small red beans have been cultivated for centuries in Asia , and now grown commercially in the U.S. Aduki beans tonify the kidneys. In Oriental medicine the strenght of the kidneys is the indicator of overall strength. Weak, depleted kidneys and overworked adrenal glands are the by-products of too much sugar, alcohol, caffeine, and stress. Aduki's are a rich source of protein, are low in fat and easy to digest.
The kabocha squash nurtures the stomach, spleen and pancreas, helping to keep blood sugar even and stabilize mood.
This is an all around fabulous dish for when you are feeling depleted, and need some strengthening food.
brown rice
Wash, and soak for two hours.
2:1 water to grain ratio
Boil for 50 minutes.
Add Sea salt to taste.
fall vegetable and dried tofu medley:
Soak dried tofu in water for ten minutes. Cut into little squares. Cut up rutabaga and carrots. If you have a Japanese Nabe pot, this is ideal. Slow cook the vegetables and tofu in a little water until almost tender, then add the leeks, and finish cooking, adding a little olive oil and shoyu or braggs to season. I added a little spike seasoning, rosemary may be nice too. This was flavorful and delicious. I love dried tofu, It's hard to find, but is worth it for it's chewy texture, and ability to take on the flavors in a dish. This dish tastes great with the tahini sauce.
dino kale
chop, steam greens in a steamer basket, add a little sea salt and a squeeze of lemon
tahini scallion dressing
buy good quality tahini, blend with a little water chopped scallion and some ume vinegar- to desired taste.
Wednesday, October 7, 2009
locally grown foods taste like they should!
We are lucky to be able to share in the abundance of delicious foods all over the world, but I think we sometimes our need for the exotic makes us take for granted the energy it takes to have, say, strawberries in winter, mango and pineapple, and of course many other foods that travel miles from all over the globe. Obviously it may be very difficult to eat entirely locally, depending on your lifestyle and where you live, but if you can't grow your own food, it is easy enough to look out for the labels at the supermarket-supporting our local farmers, and eating foods that keep us in harmony with the earth around us. Please feel free to comment on any other input, statistics, or thoughts you have about this topic!
Monday, October 5, 2009
a decadent dessert for a very special occasion...
Saturday, October 3, 2009
chilly fall morning-soft rice and squash breakfast
Making soft rice is so easy, just put the leftover rice in a pot and cover with water, bring to a boil and then cook on low for about 40 min, till the rice is soft. I like using this time to stretch or check facebook, (oops did I say facebook?), uh, I meant do yoga; It's hard to update your status and do sun salutations at the same time, so keep the computer turned off:) The house warms up,a gentle sweet rice smell wafting all the way upstairs and waking Ryan, just in time for daddy to keep the baby from toppling over the bed rail, guard his nipples from sylvie's pinching fingers, or do the dishes. The kabocha squash melts into the rice, giving it a peachy- orange color. Garnish with a little purply shiso leaf condiment, scallion, or nori strips, and you've got a delicious autumn breakfast. Not to mention, Sylvie ADORED it, as it's nice and sweet.
If only there were a pile of leaves outside to jump in, but alas not here. As non-seasonal L.A is, I find that eating locally and seasonally really connects me to what is really going on around me, and reminds me that there is still a cycle of transformation happening, as subtle as it is.
tangy tempeh sandwich
I like mine with a little raw, organic, cheddar from happy cows of course! Or you can try a little tomato or avocado.
Here are the basic ingredients:
toasted sesame oil
tempeh ( slice lengthwise down the middle)
braggs aminos or shoyu
whole wheat sourdough bread
sauerkraut, homemade or of good quality
romaine lettuce
stoneground mustard
Heat a little oil in a skillet. Fry the tempeh on med-high heat for 1-2 minutes each side. Lower heat to med-low and add enough water to cover tempeh halfway. Season with a little shoyu or braggs. Cover and simmer for 15-20 minutes. Simmering the tempeh really softens it and brings out it's flavor. Spread a thin layer of mustard on both slices of bread. Top with tempeh, sauerkraut to your liking, and lettuce. Serve warm. I enjoyed this with pureed squash soup, and a side of leafy greens.
Macro food facts:
-tempeh is a staple food in Indonesia
-Rich in B12 (if unpasteurized), protein, and omega 3's
-made from fermented soybeans and grains
-digests well
-very appealing for those in transition from eating meat
-restores energy and vitality
Friday, October 2, 2009
gingery-kabocha squash pureed soup
I had enough of rice balls, lara bars, fruit, trail mix, salad and noodles...all the quick foods I eat when I don't have time to cook. After a long week though, I wanted something warming but not too elaborate...Tangy tempeh sandwich, steamed kale with a light dressing, and gingery squash soup...and of course a cold local amber ale to relax!
Here's what you'll need for the soup: Serves 2-3
a medium kabocha squash, organic and washed. There is a variety of squash called the hokkiado pumpkin, that may also be used. It is similar, and also delicious. Make sure the rind is free of soft spots or cracks.
grated fresh ginger
sea salt
pepper
1 medium onion-diced
sprig of parsley
Kabocha Squash is probably my favorite squash. It's rich, creamy, and naturally very sweet. Medicinally it is very calming and soothing to the body, especially to the spleen, pancreas, and stomach.
Cut the kabocha in half with a large sharp knife. (I needed help, this squash is tough). Put half away or cook for another meal, and remove the seeds from the other half. The seeds may be saved for roasting separately if you like. Cut up into medium chunks, leaving the skin on. The skin is edible and nutritious. and of course soft when cooked! Bring to a boil in a pot, reduce to med low, and simmer for about 10 minutes. After the first 5 minutes add diced onion. Puree squash and onion in a blender, add grated ginger, pinch of salt and a dash of pepper. Puree till creamy. Garnish with a sprig of parsley.