Macrobiotics of New England

Welcome to Macrobiotics of New England!

webespresso — Mon, 22 Oct 2012 14:49:25 +0000

We are a resource for the macrobiotic way of life.
Our mission is to help people live healthier, happier lives through
educational and social events. We believe that a traditional based
way of eating, a balanced lifestyle and a positive outlook on life can
produce a healthier society. We offer many different events in the
Boston area, and throughout the US and Europe.

Almond Cookies

webespresso — Fri, 28 Sep 2012 19:44:07 +0000

Recipe for 16 really large cookies
2 cups almonds
2 cups of rolled oats
2 cups whole-wheat flour or barley or spelt flour
½ teaspoon cinnamon
1/8-teaspoon sea salt
1-cup canola or safflower oil
1-cup maple syrup
2 tablespoons vanilla
Raspberry jam
Preheat the oven to 350F and grease cookie sheets.
Using a food processor, pulse the almonds until they are coarsely ground. Dont over process to the point of almond flour. Then pulse the rolled oats until they are coarsely ground (not to the point of flour). Mix the ground almonds and oats with the flour, the cinnamon, and sea salt. Set aside. In another bowl, combine safflower oil with maple syrup, vanilla, and mix well. Add the wet to the dry and combine. Form the dough into little balls (1/4 cup full for each ball if you want large cookies – less than that for smaller cookies) and place the balls on the cookie sheet. Flatten each ball slightly. Then make an indent in the center of each cookie to create space for the raspberry jam. Put ½ teaspoon of raspberry jam in the center of each cookie.
Bake for 20-25min, or until the cookies are lightly browned around the edges.

Creamy Glazed Pears

webespresso — Fri, 28 Sep 2012 19:43:33 +0000

4-6 pears, rinsed and halved
1-cup pear juice
½ cup Eden Soy blend
1 Tablespoon kuzu, diluted in a little cold water
1 Tablespoon grain coffee, diluted in a little cold water
1 Tablespoon tahini
1-teaspoon vanilla
2 Tablespoons brown rice syrup
½ cup roasted hazelnuts, chopped (optional)
Pinch of sea salt
Place the juice, Eden Soy blend, pears, vanilla, rice syrup and sea salt in a pot and bring to a boil on a medium flame. Simmer covered for 15 min. Remove the pears and place in a dish. Add the diluted kuzu to the juice and stir until the mixture thickens. Add the diluted grain coffee and tahini and mix through. Pour topping over the pears and serve garnished with chopped hazelnuts.

Ume-Sho-Kuzu

webespresso — Fri, 28 Sep 2012 19:42:25 +0000

Please consult with a macrobiotic counselor for the use and frequency of those remedies.
1-1½ heaping tsps kuzu powder
½ to 1 umeboshi, pitted and finely chopped
Several drops of soy sauce
1 cup plus 2 Tbsp cold spring water

Dissolve the kuzu powder in 2 Tbsp of cold water.
Add this to a saucepan with the remainder of the spring water.
Bring the mixture to a boil; reduce the heat to a simmer.
Add the chopped umeboshi and its pit.
Stir constantly until the liquid becomes transparent and thick.

Sweet kuzu

Dissolve 1 tsp. Kuzu powder in a small amount of 1-cup spring water. Pour into a saucepan and add the remaining water. Heat over a medium flame, stirring continually. When kuzu thickens add sweetener and stir until bubbling. Drink hot.

Sweet Vegetable Drink

webespresso — Fri, 28 Sep 2012 19:41:20 +0000

Please consult with a macrobiotic counselor for the use and frequency of those remedies.

½ cup onions
½ cup carrot
½ cup round, green cabbage
½ cup sweet winter squash
4-6 cups spring water

Finely chop all vegetables into small pieces.
Bring the water to a boil (use 2-4 times the amount of water to vegetables).
Add vegetables to the boiling water, leave the pot uncovered until it returns to a boil.
Cover the pot, reduce the flame to low and simmer 20 minutes.
Strain out the vegetables and discard them.
Drink the broth warm or hot.

Deep-fried Almond Rice Balls

webespresso — Fri, 28 Sep 2012 19:38:59 +0000

1-cup short or medium grain brown rice, rinsed and soaked 6-8 hours
1/8 – ¼ cup almonds, rinsed and dry roasted in skillet and then chopped into small pieces
1¼ – 1 ½ cups spring or filtered water
Safflower oil to deep-fry
Sea salt
Shoyu
Soak grain in clean water. Bring up to pressure in pressure cooker with a pinch of salt per cup of grain. Put pot on flame deflector with low flame for 50min. When done, let pressure come down. Take a small amount of grain out of pot and layer with chopped toasted almonds in a bowl.
Let rice completely cool down. Form rice into small round balls and pack firmly. Heat up oil, when hot add balls to oil 4-5 at a time and cook until crispy and golden. Take out of oil and sprinkle with drops of shoyu. Serve hot.

Moroccan: Carrot Salad

webespresso — Fri, 28 Sep 2012 19:37:35 +0000

8 carrots cut in ¼ inch rounds
2 garlic cloves minced
2 teaspoons cilantro, finely chopped
1-teaspoon cumin
1-teaspoon paprika
2 Tablespoons of olive oil
Lemon juice (of 1 lemon)
Sea salt
Pepper
Cut the carrots into rounds. Cook them in a pot of boiling water with sea salt for about 10-15min. The carrots should be firm but not too crunchy.
Strain them and wash them through cold water. In a bowl, mix them with chopped garlic (sauteed previously in olive oil), cilantro, olive oil, lemon juice, cumin, paprika, salt, and pepper. Serve with some green olives (for decoration), and keep in a cool place before serving.

Greek: Green beans in Tomato Sauce

webespresso — Fri, 28 Sep 2012 19:36:34 +0000

Makes 6 servings
1 lb. fresh green beans
2 Tbsp olive oil
2 onions, chopped
1 clove garlic, minced
1 (8oz) can tomato sauce
3 Tbsp fresh parsley, chopped
½ tsp oregano
Sea salt and pepper to taste
Hot water to cover
Remove tips and strings from the green beans; wash and drain. In a 4 quart saucepan heat the oil and saute the onions and garlic. Add tomato sauce and cook for a few minutes. Add string beans, parsley, oregano, salt and pepper, and stir. Add enough hot water to just cover, bring to a boil, lower heat and simmer for 45min. Serve warm or cold.

Fruit Kanten

webespresso — Fri, 28 Sep 2012 19:33:04 +0000

Use a variety of mixed berries (or what is available)
¼ cup strawberries sliced in thirds
¼ cup blueberries
¼ cup raspberries
3 cups apple juice (or other variety). Juice may be diluted if desired with water.
1-tablespoon agar-agar per cup of liquid
Pinch of salt
Bring juice to a boil with agar and sea salt. Place cut fruit in a Pyrex dish. When juice boils, lower flame and simmer 1-2 minutes. Pour liquid into dish covering the fruit. Kanten will firm up in about an hour, sooner if placed in refrigerator.

Lentil-Vegetable Stew

webespresso — Fri, 28 Sep 2012 19:29:44 +0000

1 cup lentils, washed
1 onion, finely diced
1 stalk celery, finely diced
1-2 carrots, cubed or small dice
1 inch piece kombu
2 cups spring water
¼ tsp sea salt or 1 ½ Tbsp soy sauce
2 Tbsp parsley minced, or scallions finely sliced, for garnish
Layer the kombu, celery, onion, carrot and lentils in a pot and gently cover with water.
Cover and bring to a boil.
Reduce the flame to medium-low and simmer 45-50 minutes.
Add sea salt and simmer for another 10 minutes.
Serve garnished with freshly chopped parsley, or scallions.