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Happy Friday!! Up next in our Introducing Macro Ingredients Series is Kombu. Have a lovely weekend! xx
I fell in love with kombu just a little bit more while photographing it this week. It was SO hard to narrow down the images, so I’m going to share a few more with you. Enjoy!!  Kombu      
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It’s overcast and threatening to rain. Despite the gloominess, the neighbourhood robins are out in full force, singing their merry song and occasionally scolding a pesky squirrel who comes too close. The scent of fresh, spring showers are on the breeze and the humidity is starting to rise as evidenced by the mass of curls with a mind of their own, partying like delinquents atop my head. Yes. May 1st and spring is here to stay.
The season of bountiful spring and summer produce is almost here. Hubs and I are eagerly waiting. For now though, we stay satisfied with a big ol’ bowl of beans. A made from scratch version of the canned baked ones we ate as kids… except we think these are better. They just take a little more time to cook but other than that there’s really not much fuss. Just plop the soaked beans in some water, cover and cook until almost soft. While they do their bean thing, just chop the carrots into chunks, dice up an onion and that’s pretty much it until the beans are soft.
Easy, right? Leaving you with a few extra minutes to grab your favourite cup of tea, snuggle up with a blanket and a book, then, with the window cracked to let the freshness in (and allow the aroma of baked beans to drift out), enjoy the last kiss of cool spring air. Robins are singing. Blossoms are blooming. Beans are bubbling (and baseball has started!!) Life is good indeed.
Shauna, LOVE your blog. Your Photos are inspirational. This bean dish is SO SCRUMMY. Honestly a dead ringer for the ‘ol baked beans out of the can but SO MUCH BETTER! You’ve outdone yourself here. Sonja.. SCRUMMY!! I love it!!! I’m happy you liked the beans, the blog and the photos!! Thank you!! Cory and I are always anticipating your next creation! I made this yesterday and took it for dinner on my night shift tonight… it was so delicious!! It really hit the spot and kept me going in the middle of a 12 hour shift. I will have to add it to my favorites list! You need to publish a book, my laptop has brown rice syrup on it from sitting in the kitchen!! Hi Mandy! I’m so happy you made this dish! Beans seem so unglamorous, but they are just so tasty and delicious!! I’d LOVE to put out a cookbook!! Any cookbook scouts out there reading this? 😉 I laughed when I read about the brown rice syrup!! It does seem to get everywhere, doesn’t it? I’m working on including an easy to print version of the recipe- hopefully that will help!! […] Baked Beans (Waaaaaay better than canned!!!!) […] Happy Friday! I’m so excited to be sharing the first post in the “Introducing Macro Ingredients” Series today! For many of you new to macrobiotics, the list of unknown ingredients can be overwhelming. Trust me- when hubs and I first started on our macro adventure we didn’t know what ANYTHING was… let alone how to pronounce it, what it was for, and most importantly- what it looked like. Let’s just say we were a little more than intimidated… These posts will go up a few Fridays each month, and you’ll be able to find them all in the category “Introducing Macro Ingredients”. Soon there will be an entire lovely collection to help you all out on your journey. Feel free to contact me directly or leave a comment below if there’s anything special you’d like to see featured! Have a wonderful weekend! xx
Great idea Shauna and beautifully present, but I expect nothing less from you. Where can we buy Kuzu? Hi Irene! I buy mine online through http://www.macrobiotics.ca They have a large supply of macro ingredients, and the kuzu is available in bulk and a little less than at the stores. When I run out I buy it at Whole Foods, Noah’s or at Foods For Life. I think they might also have it at Ambrosia. I’d call ahead just to make sure they have it in stock. Angela- Thank you! […] for public reading, so to keep it short, I’m sharing with you today one of my favourite kuzu drinks. It’s fast and easy to make, super relaxing (great if your feeling stressed!), and […] I would like to see something about making mochi. We like mochi very much, but it is little bit expensive. How to make home made mochi?
One of the questions I am most often asked is “What does a macrobiotic person eat for breakfast?” It’s a good one. Question, that is. Though the breakfast is pretty darn good too. For hubs and I, and like most other people, it mostly depends on how much time we have. Weekend mornings often mean there’s more time to relax. To indulge in a treat, a brunch. Most days though, time is of the essence. Thank goodness for left-over grain porridge.
It’s easy. Take your leftover grain from the evening before, add some water then bring to a boil, Reduce the heat and let it simmer until the porridge thickens a bit and the grain is soft and sweet. From there, you can add any number of extras. Fruits- fresh or dried, nuts, seeds, milk or amasake, a syrup, jam or apple butter perhaps? Alongside the porridge, we try to include some sort of leafy green. Napa and collard are among our favourites. Yes. You read that correctly. I know- it seems weird at first. Trust me though, having a leafy green at breakfast makes you feel amazing. It’s true. The porridge you see here is one of my favourites. I made it last fall, with my millet and squash leftovers, and it has been gracing our breakfast table frequently ever since. Millet is fast, easy and gluten free. It’s also a great grain choice for any of you out there with candida problems. Millet is your friend. Combined with squash it makes a simple and fabulous dinner side, and a killer weekday morning porridge.
I’ve left the measurements open for the most past- add enough water to achieve your desired consistency. If you add too much, the extra will evaporate. If you still added too much, add a small bit of diluted kuzu in to help the porridge thicken. I served it this morning with toasted pumpkin seeds. Tip! make a big batch of those so you have some to snack on and some to make a dressing for your veggies later on in the day. For dinner, serve the millet and squash (the pre-porridge version!) alongside a bean and a green and you’re good to go.
when squash is not in season–what else could u substitute it for in this recipe? Hi Pia, I use squash all year long… so tasty and delicious… although nothing compares with fresh orange kabocha squash in the fall. I could eat that stuff like candy! You could use other veggies like carrots or corn, onion, cauliflower… although squash translates best into a sweet breakfast porridge. The others would be tasty savoury… maybe used as leftovers in croquettes! I’m getting hungry…
Happy Friday!! Another week almost finished, another weekend to look forward to. Do you have any exciting plans? Does dessert count as exciting? In my books, it definitely does. This one’s light and easy. You can prepare it a day in advance, then just before serving garnish with some freshly roasted almonds. It’s got it all. Some sweet, some spice, creaminess and crunch.
This week passed by in a blur. I have some announcements I REALLY want to share with you, but they’ll have to wait until next week. Let’s just say they involve new classes, and a new regular feature on the site. I can’t wait to share with you!
For now, I hope you enjoy this dessert. It’s equally yummy made with apples and walnuts. If you want to use amasake instead, you can skip the agar agar, as the amasake is already thicker to begin with. Note. 2 tsp of the agar agar will make a thicker, almost custard-like cream. If you prefer it thinner, use 1.5 tsp and be careful not the let the almond milk boil for too long in the saucepan after the agar has dissolved. Either way, it’s delicious.
WOW! I want this right now! I really can’t wait to make this dessert. I’m not going to lie. This is delicious. And I just found out there’s one left!!! (not for long) Oh this looks wonderful! Love the photography too! Hi Robin, Thank you so much! You’ll have to let me know how it goes for you if you try it out! I have noticed you don’t monetize shecooksmacro.com, don’t waste your traffic, you can earn additional cash |
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