Tag Archives: baked pumpkin

A winter stew and pumpkin with a maple-miso sauce

The idea for the maple-miso pumpkin comes from my Dutch friend Sonya – you can check out her recipe and blog here.

So I cut a big slice of pumpkin and smeared it with a thin layer of shiro (white) miso mixed with a teeny bit of maple syrup and sprinkled it with dried rosemary. I baked it in the oven for about half an hour, in the last ten minutes adding a sprinkling of pumpkin seeds.

For the stew I took a pot and spread some ume plum paste on the bottom. Next I placed a post-stamp sized bit of kombu and one soaked and sliced shiitake mushroom. Then I layered thin rounds of red beet, carrot, turnip and onion. I added about 2 to 3 cm of water and simmered the stew for about half an hour on a low flame and a flame tamer.

The meal was served with a short and long grain rice and oat mixture sprinkled with dulse seaweed.

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A perfect cold weather meal featuring Parsnip-millet mash

First of all, sorry for the not appetizing picture, taking pics in the evening light of my dark kitchen sucks :-p

Nonetheless, this dish should not totally escape your attention, as I think it┬┤s really great for those cold days when you just want something soothing, yet not bland!

The thing that looks like mashed potato is a variety of the popular “millet mash” which is usually made with cauliflower. Instead I cooked a cup of millet with a roughly equal amount of chopped parsnip, a pinch of salt and three cups of water, for about half an hour on a low flame and under a lid. Then I mashed it up with a potato masher (actually, I might have used the wooden pestle for making gomasio as I often do! :-D) and seasoned with some fresh cracked black pepper and nutmeg. I topped the mash with shiso leaf powder (shiso is the leaf used when pickling umeboshi plums) – but I think I must have sprinkled it on top after taking the picture ­čśÇ

I baked pumpkin with three different toppings: salt only, salt+thyme and salt+ginger juice+cinnamon. Yes, playing around ­čśÇ The pumpkin bakes for about half an hour on 180┬░C but that really depends on your pumpkin (and oven)!

And I made a lovely stew of sliced cabbage, onion and carrot, simmered gently in a liquid made of diluted white (shiro) miso, apple juice and organic mustard ­čÖé

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Filed under Complete meals, Grain dishes, Recipes, Vegetable dishes

Some changes to my meals…

Macromagician is lately going through some dietary changes, it┬┤s been a bit of a wild ride…first with my oil-free (almost) no-dessert regimen (including no nuts and sunflower/flax seeds) which was designed by my macro teacher…and now switching to an upgraded and modified version which is more anti-candida oriented. So right now I am starting a sort of “macro anti-candida diet” for some time. I plan to get back to the original dietary plan which I had, but for now this is the regimen, because I realized that I am not treating the candida overgrowth strongly enough and the effects can be quite devastating. Diet alone (the idea of starving the yeasts by not feeding them the simple sugars they like best) might and might not work, depending on the specific case. Anyway, that┬┤s my take on it, there is a lot of contradictory information on candida out there, especially within the macro community, so you just gotta make your own opinion on it in case you are struggling with this issue. Apparently almost all of us in these modern times have a candida overgrowth in our intestines (and not only there) to some extent, due to our common background of eating acidizing foods, combined with long-term/frequent medication use, pollution, stress etc. ­čśŽ

Thus, my new modifications are: introducing some natural antifungal remedies (such as coconut oil, which is used by some macro teachers/students and not by others; or garlic, flax and olive oil, lemon, apple cider vinegar, but also some spirulina/chlorella, barley grass powder etc.) and also a daily cleanse with grey bentonite clay which pulls out toxins from the body without being absorbed by the body, it literally just passes through carrying away the unwanted fungi and other harmful bacteria. I could (and might) write more about my anti-candida plan, but let┬┤s get back to the food!

I wanted to let you know mostly because there might┬á be from now on less activity on the blog (let┬┤s face it – the anti-candida diet is often very plain and not exciting in terms of interesting recipes) and also some of the ingredients might not be from the standard macrobiotic diet (such as above mentioned coconut oil which didn┬┤t yet make it to the classical MB literature, but I believe it might one day, as it┬┤s starting to be used more widely).

Yesterday my lunch was: sprouted and cooked sweet millet with gomasio (I am now soaking/sprouting all my grains for 24 hours to make them easy on the digestion), steamed veggies (green beans, carrot, daikon, turnip, leek, broccoli and collard leaves), long-baked onion/carrot/pumpkin drizzled with olive oil and sprinkled with salt and rosemary (baked for about 45 minutes, first under a tinfoil, then uncovered) and a salad of lettuce and rucola with a dressing of 2 tsp flax oil, 2 tsp apple cider vinegar, salt and black pepper (for 2 people).

 

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Filed under Complete meals, Macrotalk, Recipes, Vegetable dishes

5.1.

I really love the looks of this simple healthy dish!

What is it? Just…

Cooked brown rice, steamed chinese cabbage, green beans and paksoi, baked hokkaido pumpkin slices and black beans with a sweet-sour glaze.

The pumpkin was in the oven for about half an hour on 200┬░C and before baking I sprayed it lightly with tamari (I love my tamari spray!) and seasoned with dried rosemary. Next time I would bake it less long because it was a bit too crispy – but pumpkin crackers ain┬┤t bad either ­čśÇ

The black hokkaido beans were first dry-roasted until their peels cracked and the inside turned golden, then pressure cooked for 45 minutes with a double amount of water and a piece of kombu seaweed to soften them more. When they were done I thickened the remaining bean water with a tablespoon of kuzu starch diluted in a bit of cold water (be sure to stir constantly when mixing in the kuzu solution…), while keeping the beans on a low flame (the kuzu must be cooked). Then I seasoned them with some lemon juice, ume plum vinegar and rice malt. It turned out a bit too sour thanks to the vinegar/lemon combination, so if you like your beans more sweet than sour, leave out one of them. But if you don┬┤t use ume plum vinegar (which is salty), add either salt or soy sauce, otherwise there will be no salt in your beans which would not taste balanced at all ­čśë

 

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