Tag Archives: dessert

Simple rice-chestnut-apple pudding

This is a very simple, quick dessert which has no sweetener except for fruit, there´s not even a touch of rice syrup or maple syrup or such. Therefore it´s VERY mildly sweet, but good if you´re in the need of watching your dessert intake and still longing for something a bit sweeter than sweet vegetables 😀

I had some leftover shortgrain brown rice which I pressure cooked for 45 minutes with dried chestnuts (in a roughly 1:1 ratio, because it was a small amount only). It´s good to soak the chestnuts overnight before you cook them. The next day I blended this leftover rice/chestnut mix in a blender with a bit of water (just enough to make the blender work) and half of a bigger unpeeled apple cut into chunks. Then I transferred the puree into a pot, added a pinch of salt and simmered for maybe ten minutes. Towards the end I added a teaspoon of kuzu diluted in a little bit of cold water and brought to boil. You must make sure your kuzu went through boil. You can enjoy your dessert warm or let it cool and set a bit (it will resemble pudding more when the kuzu is allowed to cool). You can sprinkle the top with some cinnamon.

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Glutenfree cinnamon-raisin cookies

Cookies are my passion. Unfortunately a passion I will have to shortly give up, because in about a week or so I am starting a much more strict macro regime…not such great news for this blog I´m afraid, but I am sure there will be stuff to blog about and some recipes to share! I just really have to put healing as my priority for some time (at least for a couple of months) even if that means making less decadent culinary creations and especially it will be a big limitation on all sweets.

So as you can imagine, I am now using the last days to cook and bake some of those soon-to-be-banned goodies (yep, that´s me, I always try to indulge while I can, even if that´s not the wisest thing on Earth to do :-D). These glutenfree cookies came out pretty well, I think, based on the judgement of a couple of friends as well…

I used

1 cup of white rice flour

about 3/4 cup of buckwheat flour

1/2 cup almond flour

a pinch of salt

1 tbsp cinnamon

about 1/2 tsp vanilla powder

3 tbsp rice malt

a handful of raisins

1/4 cup olive oil

Mix all together 😀 Most recipes say: mix dry ingredients, mix wet ingredients, mix dry and wet. Well, as you wish, I usually don´t give a damn, but it does make sense 😀

Bake in a preheated oven (180°C) for about 20 minutes.


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Coconut rice bliss

This is one of the best desserts I ever created…And again, it´s VERY easy 😀 I must warn you though that it´s NOT a healthy treat, although you could call it “kinda macrobiotic”. You don´t eat this stuff to get healthy. And I shouldn´t be eating it either as I´m still recovering from all sorts of issues, but…since tomorrow I am starting a ten-day rice fast, I am now indulging in some food which will soon be out of the question (as I am quite sure that after the rice fast itself I will want to maintain the results and thus continue eating in a more healing manner before I´m sure I can afford some more rich foods).

Anyway, here goes the recipe… I cooked one cup of white dessert rice (any white rice will do I suppose, but this one is sold specifically for rice puddings and similar fare) in three cups of water, together with a handful of raisins, 1 tsp of cinnamon, 1 tsp of ground cardamom, a pinch of salt, about 100 g of coconut cream (the layer which is on top of coconut milk, I purchased the cream in an asian shop, in a solid form wrapped in plastic) and a couple of tablespoons of maple syrup, to your liking. Cook for 30-45 minutes on a low flame with a flame tamer, if you have one. I had to stir my rice occasionally because it started sticking to the bottom, probably because of all the extra goodies in it 😀 You can serve the pudding warm (better I think) or cold and you can top it with chopped roasted hazelnuts or any other nuts…

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6.1. Lunch, dinner and dessert :)

For lunch I could re-cycle the black bean dish from yesterday (see previous post), it was very nice mixed into water-sauteed vegetables (paksoi, leek, pointed cabbage and two types of green beans – flat and pointed ones), seasoned with a tablespoon of tamari. As a side I had sweet millet cooked together with chunks of hokkaido pumpkin (my favourite sidedish just after brown rice!) and fresh rucola (arugula) and olives to compliment the meal.

For dinner I decided to bake a fish in tin foil (since we have a wonderful big oven now :-D). I seasoned the slices of codfish (I buy only MSC certified fish) with a bit of salt and an organic herb mix which is sold specifically for seasoning fish. On top I sprinkled a generous amount of thin sliced onion and fennel, wrapped all inside the foil and baked for 30 minutes covered and then 15 more minutes uncovered so the fish and veggies could get a bit of a “tan”.  I served the fish with blanched greens (paksoi, pointed cabbage and mixed in raw rucola) and quinoa mixed with fresh parsley leaves (they add a nice colour contrast). It was really yummy!

I even made a decadent dessert…very quick and easy rice crispie dessert! In a saucepan over a low flame I liquified 2 parts of tahini with 1 part of maple syrup and 1 part of rice malt, stirred in a handful of cashew nuts and a cup of brown rice crispies (puffed rice). I spooned the sticky creation onto a wooden cutting board covered with baking paper and evened it out a bit, something like this…

It´s best to let this dessert cool in a fridge before attempting to cut neat squares with a sharp knife. But to be honest the dessert didn´t become as solid as I would have wished, making it hard to cut slices which don´t fall apart. There is lots of room for improvement but the taste was great! 😀

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Adzuki bean kanten dessert

This is such a macrobiotic classic, that I have to include it! Some call it “macrobiotic chocolate”, and while diehard chocolate lovers will probably just laugh at this, I think it´s actually not so far off….at least for us macros who have a bit adjusted taste buds 😀

It´s really really simple as long as you have a pressure cooker…

Into the cooker you place adzuki beans (I used half a cup of hokkaido adzuki beans which are smaller, more mineral rich and cook less long even without presoaking), agar agar (I used one and a half bars, but you can use less or more, depending on required thickness of the dessert), dried organic apricots (I used about 3/4 cup, slightly more than the amount of the beans, but again this depends on required sweetness) and some (optional) orange peel (I only had dried mandarine peel which works fine I think). Add about a double or even triple amount of water. Bring under pressure and cook for about 30 minutes, the beans have to be soft. Transfer to a blender, add a pinch of salt and blend until smooth. Let it cool down and thicken in a bowl or eat warm 😀


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On 29th October my boyfriend arrived from his vacation, so I wanted to surprise him with a bit of a more fancy meal. He loves miso soup, so I had to make that one – this time with fresh daikon, plenty of onion slices and with mugwort mochi (I think I mentioned already that mochi is a Japanese product made by pounding sweet brown rice into a firm sticky block, this one was flavoured with a herb called mugwort, it´s a dark green mochi!!).

The main course was pressure cooked brown rice with buckwheat (about 3:1 ratio), tempura of sweet potato and carrot slices (see previous post for the simplified recipe), sauteed cabbage, leek and fennel (without oil, just using a splash of mirin towards the end), a pressed salad from pointed cabbage

-thinly slice cabbage and place in a deep bowl, sprinkle about half a teaspoon of salt for two big handfuls of cabbage (it´s a bit hard to tell the exact amount of salt you need, but don´t use too little, you need the salt to start the fermentation), massage in for a minute or two using your hands, put a small plate on your salad in a way that it sits directly on the salad and put something heavy on the plate (you can of course use a salad press if you have one…I don´t). Let sit for at least half an hour, but preferrably for a couple of hours. The salad will release some water and it will be slightly fermented, just to break down the tough and hard to digest cellular structure, plus it gives the salad a pleasant fresh taste. You can rinse the cabbage in case you find it too salty.

and a kinpira…

-cut an equal amount of carrot and burdock root (can be found in some health shops, but it´s quite rare, you can also find them in nature) into quite thin matchsticks, quickly sautée on a high flame using a tiny bit of water, add sesame seeds if you like, put a lid on, change to very low flame, and slowly cook for 20-25 minutes. Be sure your kinpira doesn´t burn, but don´t lift the lid too often…at the end season with tamari.

For dessert I made a white rice pudding – I cooked a cup of white organic dessert rice (a sticky short-grained rice) with 4 cups of fruit juice (I used water mixed with fruit concentrate, in Holland called “diksap”), add chopped up dried fruit (I used a handful of organic dried apricots) and perhaps a squeeze of lemon (if you want to, you can also add lemon or orange peel, and vanilla essence or powder…). Bring to boil and cook under a lid for half an hour. Turn off heat and let sit for a few more minutes and better even longer so that the water soaks in a bit more. You can mix in a spoon or two of almond butter – I didn´t have any so I just sprinkled some roasted almond flour on top of my servings. If needed, add a natural sweetener, like maple syrup, or rice malt. Next time I have to be more careful with the liquid (I used too much) and maybe I will try and make this dessert in a pressure cooker for a more dense texture.



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Quick hokkaido pumpkin dessert

I looooove hokkaido pumpkin – mostly cooked in a main dish, using salt and spices. But this time I made it into a dessert, which is not hard, because the pumpkin is very starchy and sweet in itself. To make it just a little bit sweeter, I added a handful of raisins while cooking the pumpkin in a few cm of water. Be smarter than me and add a few grains of sea salt too, it will bring out the sweetness 😀 When the pumpkin is soft enough that it´s easily mashed by a fork, it´s ready! Serve with a teaspoon of almond butter.

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