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Thursday, April 11, 2013

Stay Inspired - vegan, macrobiotic, gluten free recipe included





What inspires you?

Learning, travel, great art and interesting people all inspire me.  I went to an organic farm that starts sprouting all of their plants before actually taking them out to the fields.  It seems like more work but there is little weeding, and a great growing season this way.  Growing things never loses it's uplifting quality.  I just tossed some quinoa in dirt outside and am just starting to see the cute sprouts come up.  I can't wait to see what the plants will do in the six weeks I will still be living in this apartment.  If I were here long enough to see it produce seeds I would get to see the birds that like quinoa as much as I do up close.  Plants are inspiring - so are stories.

I watched Searching For Sugarman a few weeks ago during spring break.
http://www.sonyclassics.com/searchingforsugarman/
The film itself is a good piece of story telling.  Then there is Rodriguez as a character.  Does it inspire or sadden you that his life went this way?  For me there is a bit of both.  He is now having the career he might have had earlier.  I had the thought that perhaps if he had been a rock star when he was young, he could have ended up tragically.  Perhaps now he can enjoy it all even more?

If you are looking to food to make a difference in your life - it can.  Stay inspired.  Here are a couple of spring recipes to have fun with:

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Strawberry Mousse

2 Tablespoons agar-agar
2 Cups apple juice
1 Tablespoon Kudzu dissolved in a little cold water (optional)
Pinch sea salt
1 Tablespoons tahini
1 pint chopped strawberries
1 teaspoons vanilla extract
1 Tablespoon rice syrup
A few strawberry slices/ mint leaves for garnish

Place the juice, salt and water in a pan.  Add the agar-agar.  Cook on med/low until the agar-agar dissolves.  Add the strawberries and vanilla and mix gently.

Pour into a serving dish and leave to set in a cool place.

Place the firm kanten and tahini and rice syrup in a blender and blend to a smooth cream.   Pour into individual glasses and garnish.  Serve cool or chilled.  Also terrific using fresh apricots instead of strawberries.



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Brown Rice Salad

This salad is great with leftover rice or rice combinations with other grains.

For each 1 cup of cooked rice add
1 small carrot, chopped
1 Tablespoon chives, minced
1 Tablespoon flat leaf parsley, minced
Your favorite dressing to taste

If you are using freshly cooked hot rice, just stir in the vegetables and allow to cool before adding the dressing.  Otherwise, blanch the carrots and chives before adding to the rice.  Mix all ingredients well.
Variation:  Add your favorite beans, fried tofu, or any sort of meat you enjoy.

 
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Lace Cookies
1 Cup Oat Flour
¼ tsp. sea salt
¼ Cup arrowroot powder
¼ Cup safflower oil
½ Cup Brown rice syrup
½ Cup maple syrup (or use all brown rice syrup)
1 tsp. vanilla extract

Sunspire grain sweetened chocolate chips for drizzling

Preheat your oven to 325°.
Mix the dry ingredients in a bowl
Mix the wet ingredients in another bowl
Pour the wet ingredients into the dry ingredients and mix well.  The batter will be on the thin side.  If it is runny just let it sit for several hours or overnight in the refrigerator.  This is normal depending on what flour is used.  It will thicken enough to place on the cookie sheet but not so that it can be broken off like other cookie dough.
Drop by teaspoonfuls onto parchment lined cookie sheets.  Leave plenty of room between cookies because they spread like crazy.
Bake about 15 minutes until edges are golden brown.

Melt chocolate chips in a pan over low heat, stirring continuously.  Drizzle over cookies.

To make ginger lace cookies add 1 tsp. ginger and ½ tsp. mace.
To make lemon or orange cookies use those extracts instead of the vanilla or in addition to it.

 For more visit:
www.everydaymacro.com Buy a cookbook or grab a session. Stay inspired.

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