Whole Foods Cooking: Most Popular Articles
Tips on transitioning your family towards macrobiotic and whole foods, and helping your kids make healthy food choices.
Did you over-eat during the holidays? Have you been overloading your body with too much rich food, alcohol, sugar, and dairy? This food program is designed to help reduce inflammation, sluggishness and overall body toxicity.
This easy, nearly fail-proof recipe for gluten free almond tart or pie crust is a snap to make and is a great base for any kind of fruit tart, custard pie or cheesecake.
This recipe for kitchari is a soupy Ayurvedic mung bean and rice stew. Kitchari (“mish-mash” in Hindi) is traditionally used as a restorative food after illness or childbirth, but also as part of the Ayurvedic cleansing protocol called Panchakarma. This simple dish is composed of rice and mung or lentil dal cooked with spices. It is great to eat if you are doing a home cleanse.
Leafy greens give us powerful nutrition from abundant chlorophyll, phytonutrients, vitamins and minerals. Learn how to eat more of these life loving plants. Your body will thank you!
Halvah (or halva), a sesame sweetmeat found throughout the Middle East, North Africa, and even into Asia and India, is perhaps one of the most nutritious whole foods sweets we can make. It is rich in protein, polyunsaturated fats, calcium, iron, magnesium, and plant sterols. Just as importantly for people with a sweet tooth, it’s delicious and can be flavored with chocolate, coffee, vanilla, rosewater or orange oil.
Moving towards a whole foods diet, and learning about whole foods cooking are two crucial steps towards creating -and maintaining- our long term health.
This simple chai spice blend recipe comes in two variations. The first is extra easy and utilizes spices that can be found in any grocery store. The second is a bit more complex and may require a trip to a specialty foods store or a health food store that carries a nice variety of whole spices. Either way, you can mix up a batch and sprinkle some into your favorite recipes.
Whole foods cooking might be the last thing you'd think about when planning a Passover meal, but a beautiful, festive, healthy meal can be a refreshing change from typical fare.
The medical community has established that an alkaline diet rich in plant foods is key to longevity, but maintaining an alkaline diet is increasingly difficult in modern western culture. Complex alkalizing minerals are contained in abundance in vegetables and a selection of fruits, yet convenience foods, soda, and excess proteins have replaced them.
This recipe for sautéed wild mushrooms can be prepared in about 15 minutes and is a perfect topper for pasta, rice, millet or quinoa. You can also enhance roast chicken; seared tofu or tempeh; or a nice piece of broiled or seared fish (sea bass, wild salmon or halibut are personal favorites).Mushrooms are browned in olive oil with garlic, shallot and your choice of fresh herbs; a bit of wine finishes the dish.
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This kid-friendly recipe for classic raw coconut macaroons can be prepared in about 10 minutes. There are three variations on the original: vanilla chai, lemon or orange, and chocolate dipped.
This raw whole foods recipe for marinated kale with lemon and garlic is a quick, easy and truly delicious way to eat your greens. Be sure to choose smaller and younger leaves of kale for this dish, as they will yield a tender dish.
Weâve all heard the saying âAn apple a day keeps the doctor awayâ. Whatâs interesting about the 21st
You'll find an introduction to the concept of yin and yang as it applies to food in general, and in the macrobiotic diet and cooking.
According to 5-element theory, our kidneys govern our vital life force energy. They regulate water metabolism, our sex organs and fertility, bones, teeth, hair and hearing. In other words, kidney energy is incredibly important to our health. We have some wonderful recipes that can nourish and strengthen our kidney 'essence' any time of year.
This recipe for pineapple, coconut, lime and mint detox tonic beverage is great for those times you’ve over-indulged in food and drink. It is full of digestion-boosting enzymes, anti-inflammatory phytonutrients, and liver cleansing citrus.
Juices and smoothies can be great additions to our diet. They provide concentrated doses of nutrients and can help calm inflammatory responses in the body.
The following recipes are just a few of the many recipes on this site that are nourishing to the wood element, or liver, in five element cooking. The liver is a remarkable organ with tremendous regenerative properties. It stores and nourishes our blood, assists digestion, and carries qi into our muscles and joints. The liver, along with our kidneys, is a major filtration system for toxins. Liver also impacts our hormones, vision, nails and skin. The Chinese consider the liver to be the “General” of the body, a leader from which much of our health or dis-ease can flow.
This easy recipe for pan seared mahi mahi with lime marinade is perfect for a warm weather dinner, when you want something quick, easy and delicious (in other words, you don’t want to heat up your kitchen).
This warming, creamy, nutrient rich macrobiotic cauliflower and sweet potato soup is perfect for fall, and hearty enough to be a light meal. Sweet potatoes and carrots give it a beautiful pale orange hue, and it keeps well for 3-4 days, refrigerated.
This potent green drink smoothie recipe is full of liver cleansing greens, and is guaranteed to give you a pleasant rush of energy and to help move a sluggish digestive system. The banana is an optional addition for those who may not do well with a potent green flavor, as it “softens” the intensity of it. Make sure all of your ingredients are organic please!
This recipe for creamy Thai style carrot coconut soup with curry spices straddles both whole foods cooking and world cuisine; the spices possess both great flavor and anti-inflammatory and digestive properties that enhance those of carrots.
Inflammation is one of the big buzzwords in the holistic medical community, and evidence is mounting that chronic inflammation is at the root of many, if not most, disease states.Americans' diets are increasingly made up of processed and genetically modified foods, excess sugars and fats. This is a recipe for chronic inflammation. An anti-inflammatory diet can quiet symptoms, and turn back the tide on many health issues, with the added benefits of increased energy and, in many cases, weight loss
Easter in my Italian family has always been a tumble of activity held at my aunt's farm. The feast is a joint venture in which we all participate, and the recipes that follow will give you some ideas for this festive early spring meal.
What follows is a basic summary of how the 5 elements and the 5 seasons translate into a macrobiotic calendar, and how to make macrobiotic food choices that are particularly nourishing for our bodies during any time of year.
This recipe for mixed vegetable soup is a great way to use up odds and ends of veggies that may have accumulated in your fridge. Don’t be afraid to experiment; this is a very forgiving soup and you may find yourself happily surprised by what can happen!
Agave sweetened lemonade is a special treat in warm weather (although it’s lovely as a warm drink too). We don’t drink it all the time, but every once in awhile a tall glass of lemonade really hits the spot.
This cooling cucumber, tomato and basil salad recipe is a summer favorite. Cucumbers, tomatoes, basil, red onion and light balsamic vinaigrette make for an exceptional summer side salad that is even better served on a bed of arugula.
This recipe for herb roasted chicken with wild rice and mushroom stuffing requires a couple of steps but is actually pretty easy to make, and is great for a special dinner. You can prep the bird and the stuffing ahead of time and stuff the bird when you’re ready to cook it. It's a great option for an intimate holiday or dinner.
These zesty little tempeh veggie burger patties make a delicious first or main course. Serve with Mock Tartar Sauce, and a light salad for a perfect spring meal.
This recipe for raw chocolate coconut macaroons with three variations (chocolate orange, chocolate chai and chocolate mint) can be prepared in about 10 minutes. They are rich and delicious, with a deep chocolate flavor, and make a satisfying treat.
This light and delicious recipe for Italian ricotta cheesecake with crumb crust can easily be made gluten free. This is a great make-ahead dessert, and is delicious served plain, with berries or with a simple pureed berry coulis.
This recipe for non-dairy coconut or almond milk yogurt is perfect for making parfaits, dips and thick dressings. We like our yogurt creamy, and this version has a thickening agent in it: arrowroot.
After resisting for years, I have decided to make my own recipe for raw, organic coconut almond milk. I usually make it straight with just a touch of vanilla, but it is equally delicious with cacao, cinnamon, mace and various sweeteners ranging from raw honey, agave and dates. All you need is a blender, good water and a nut milk bag or layers of cheesecloth.
This recipe for spring vegetable soup is a light and brothy yet deeply nourishing dish. It is a great way to use the bounty of early spring vegetables, all of which lend themselves to dancing together.
This parchment steamed fish entrée recipe melds the mild anise flavor of fennel with lemon, shallots and dill. Fennel sweetens as it cooks, losing its intensity, and is good for the lungs and for digestion.
In the Catholic Church and some Protestant faiths, Lent is a time of prayer and abstinence during the weeks before Easter. Mardi Gras -or Fat Tuesday- is the feast that comes just before, and was traditionally a day when rich, fatty foods were used up in preparation for Ash Wednesday, when Lent officially began. Whole foods cooking lends itself easily to Lenten cooking with its abundant and simple vegetarian and seafood recipes.
Chickpeas, otherwise known as garbanzos, chana, ceci, or hummus, are small, round, tan beans that are very popular in the entire Mediterranean basin, India, Latin America and the Middle East. They are easy to sprout, and for many people who have difficulty digesting them, this can be a game changer.
This recipe for simple sautéed ramps is a base technique that allows you to add these tasty wild leeks to other dishes. Ramps are wonderful in soups, salads, baked vegetable dishes, on fish, and in sauces.
This light and delicious salad has a wonderful, vibrant living energy and is best eaten the day it is made. As the kale marinates it tenderizes, but do try to choose younger, smaller leaves, as they are easier to digest.
This recipe for sautéed ramps and vegetables is as versatile as your imagination. Ramps, or wild leeks, are available in the spring, but can be chopped and frozen for later use. If ramps are not available, substitute young leeks in this recipe, and cook them for five minutes before adding the other vegetables. Try using asparagus, carrots, snap peas, green beans, zucchini, or young greens for this recipe, or any combination of them.
One of the challenges of cleaning up your diet is the increased sensitivity you experience when you eat the “wrong” thing. The more oriented towards a whole foods diet we become, the more we will notice a reaction when we eat commercial, chemically altered food.
This quick and simple whole foods recipe for sautéed broccoli with tomato, garlic, and herbs is perfect in summer and early fall, when tomatoes are at their best. It is a delicious side dish, and equally so when served with pasta.
This gluten free, dairy free antioxidant berry banana smoothie recipe makes a great breakfast in warm weather, or a yummy pick-me-up in the midmorning or mid-afternoon. Berries are being recognized as some of the most powerful superfoods in the plant kingdom. They are rich in disease-fighting antioxidants, are heart healthy, and considered to be vital foods in anti-aging medicine.
This whole foods recipe for soba noodles with maitake mushrooms is a meeting of great taste with great medicine. Maitake mushrooms are amongst the most popular culinary mushrooms in Japanese cooking, and have a rich, earthy, almost meaty flavor. They also happen to be very powerful medicinal mushrooms, and are used in oriental medicine as mineral rich immune enhancers and cancer fighters. If you cannot source maitakes, use shiitake mushrooms instead
This quick whole foods recipe for wasabi aioli is fabulous on grilled fish, tofu, veggie burgers, and meats. It’s also excellent in sandwiches, and holds up well, with a shelf life of a week.
This recipe for raw chocolate banana superfood energy bars is great for anyone who wants a nutritious snack to carry.
This whole foods, vegan, Indian-inspired rice pudding with cardamom and almond was birthed from a longing for this luscious comfort food –minus the sugar, eggs and dairy. Not-too-sweet, creamy, and warm with spices, it is wonderful on its own, with a sprinkling of nuts, raisins or currants, or with a bit of fresh fruit like berries or bananas.
This easy recipe for Roasted Patty Pan Squash with Shallots and Herbs is a great way to use any type of summer squash, and is a wonderful side dish for dinner parties. Try using rosemary or marjoram instead of the thyme for a different flavor.
This green drink packs a nutritional wallop and is effective for helping move heavy metals out of the body. Make sure you always use organic produce for smoothies.
Tomato, basil, and leek soup is a classic regional Italian recipe. This fragrant, creamy soup is especially satisfying during late summer going into early fall, when plum tomatoes are at their peak. For a heartier touch, break chunks of day old sourdough bread into the soup when serving for what the Italians call “Pappa al Pomodoro”.
This recipe for baked fish and cilantro pesto is a simple, easy way to make a big impact. The pesto can be made ahead of time, and in ten minutes you’ll have a spectacularly flavorful entrée. Serve with soba or brown rice, asparagus or green beans, and a nice beet salad on greens for a fabulous and flavorful meal.
This simple recipe for kelp noodles with broccoli and creamy avocado dressing is a delicious way to prepare them in 5 minutes (no cooking involved).
This fragrant and tender roast rack of lamb with garlic and herb rub is a festive and elegant entrée for the holidays or a special occasion. Ask your butcher to “French” the racks for you (remove the fat and meat from the top couple of inches of bone) for a classic presentation.
This easy recipe for pan roasted padron or shishito peppers has only 3 ingredients: the peppers, good olive oil and sea salt. These heirloom peppers have a complex flavor that is a combination of sweet and nutty, peppery and only very occasionally spicy (you might find one in 10 that is piccante).
This recipe for raw cashew, date and almond superfood energy bars is great for anyone who wants a nutritious snack to carry. They are rich in protein, fiber, healthy fats and other nutrients, and contain flax or chia, lucuma, maca and coconut. Kids love them, and there’s plenty of room to experiment with variations (see below for some ideas).
Classical French cooking inspires this recipe for red wine reduction sauce. Richly and deeply flavored, it is an excellent accompaniment to seared fish (especially salmon), tofu, or poultry. It is an exceptional sauce for entertaining, and keeps very well. Keep in mind that a little of this intensely flavored sauce goes a long way.
This recipe for my super sunrise citrus smoothie is perfect during the peak citrus months. It has a golden base of grapefruit, orange/tangerine and lemon, topped with apple, greens, ginger and a pinch of cayenne.
This recipe for vegan gingerbread cake is rich and densely flavored with layers of spice and molasses. It’s a family favorite, and is more appropriately termed a whole foods rather than macrobiotic dessert. The cake keeps well, can be frozen, and is lovely plain or with a dessert sauce.
This recipe for arugula, avocado and asparagus salad is not only rich in phytonutrients; it is comprised of 3 foods considered to be aphrodisiac by the ancients. Add a basil vinaigrette and you have 2 more, as basil and mustard are said to both increase sex drive and boost fertility.
Good year round, this recipe for vegan baked spiced apples is especially wonderful in fall and winter when apples are at their peak and we crave a warm dessert. A healthy alternative to cakes and cookies, baked apples are also a great comfort food, and can be dressed up with Vanilla Tofu Whip. This recipe can be prepared without the nuts and raisins.
Dealing with the serious illness of a loved one is one of the most spiritually and emotionally challenging experiences imaginable.
Winter governs the water element, or Zhi. It is the dormant season, when all life force burrows deep in the bosom of the earth. It is a gestational time of replenishing the wellspring of life so that when spring comes, the gathering energy will burst forth with new growth.
This easy recipe for potato, leek and celery root soup, with onion and garlic, is great served warm on cool days or chilled on warm ones.
This quick, easy and delicious recipe for baked fish with tahini sauce is a favorite in my family. It is a variation on a classic Middle Eastern-North African recipe, with a few touches. Choose a white fish like snapper, tilapia or halibut. We’ve also made this with wild salmon.
The word macrobiotic comes from the Greek macro, meaning large or long, and bios, or life. Macrobiotics is a lifestyle and dietary philosophy that promotes health, longevity and healing, through a largely plant-based diet.
Creamy, fragrant and delicious, this whole foods recipe for Middle Eastern red lentil soup has become a staple in my kitchen. It is lighter than most bean soups, with an interestingly complex flavor enhanced by a touch of lemon when serving. It makes a light, easy supper when served with pita or naan and a salad.
This recipe for a salad of roasted figs, Brie, walnuts and baby greens is a luscious and rich starter, and also makes a great brunch salad. It works equally well with other cheeses such as chevre, Humboldt Fog, Ricotta Salata or Manchego, which gives you the option of a goat or sheep cheese if you don’t eat cow cheeses.
White fish such as tilapia, snapper or halibut can be substituted for salmon in this tangy, French-inspired recipe for broiled salmon with mustard sauce. Dijon mustard mixes with fresh herbs to create a zesty topping for seafood, tofu, or poultry. Serve this dish with greens, sweet potatoes and roasted veggies for a lovely dinner.
This whole foods recipe for blackened fish tacos is quick, easy, and delicious, and sure to be a hit with kids of all ages. Warm tortillas are rolled around a filling of pan-seared mahi, salmon, or halibut, and served with all the accompaniments: red or green salsa, chopped cilantro, and guacamole. These are great fun for a party, and alternative fillings include rice and beans or chicken.
All macrobiotic cooking can be considered whole food, but not all whole food is macrobiotic. What are the differences? How are macrobiotic and whole foods cooking similar? How can we adapt a standard Western diet to one -or both- of these lifestyles?
This macrobiotic recipe for bright green, asparagus and sugar snap salad is packed with vitamins and is very refreshing on a warm day. It is light, crisp, and can be plated on a bed of greens and served with a nice grain salad or pilaf for a lovely warm weather lunch or light supper.
This recipe for millet and vegetable soup hits the spot on a cool day, and can be a one-pot meal. You can vary the vegetables according to what you have on hand, or your mood, but make sure you always use the base of carrot/celery/onion. Toasting the millet adds another layer of flavor to the soup.
Known in some circles as “Jewish penicillin”, chicken soup is a staple for omnivorous families when a cold or flu strikes. This soup is a home remedy that works wonders when you are under the weather.
This quick and easy recipe for kale salad with artichokes, cannellini beans and herbs makes a wonderful year round salad loaded with nutrients
This creamy, luscious, gluten-free chocolate pudding recipe is an amazingly simple dessert, and the big surprise is that it's vegan. It is nearly as rich and velvety as its traditional cousin, but is low in fat and naturally sweetened.
This light, broth soup is great any time of year, but especially during the spring and fall, when our bodies crave warmth but not necessarily density. Soba noodles and carrots nourish the liver, and the cabbage is great for digestion. The garlic, shallots, ginger and shiitakes all give an extra boost to the immune system, too.
Late spring and early summer mark the advent of asparagus season, and few vegetables carry the nutritional and healing properties of this slender, power-packed stalk. Asparagus is also delicious, especially when it is barely cooked and still retains a fresh, juicy snap. Overcooking is perhaps the greatest sin we can commit with this delicate vegetable, which turns it into an unpleasant, army green mush. Rule of thumb: cook asparagus only until it turns bright green and enjoy it immediately.
Fragrant and delicious, rich with spices and chunks of brightly colored vegetables, this whole foods, gluten free, vegan recipe for curried red lentil soup with cauliflower and greens has become a staple soup in my kitchen.
This festive whole foods recipe for crisp roasted duck with ginger, orange and pomegranate glaze is a wonderful holiday or special occasion entrée. Serve with roasted fingerling potatoes or root vegetables. A nice green vegetable like steamed green beans with a bit of lemon or spicy green beans with chili and mint is perfect for balancing the earthy flavors.
We live in a mobile world, and eating well in our travel-oriented universe can be really hard unless you plan ahead. For all of you who struggle to maintain balance on the road, we've got some great suggestions. And no, you don't have to pack an extra suitcase full of food!
Okay, so this cacao almond bliss smoothie is as much a dessert as it is a mini-meal. The good news is that if you are going to eat a chocolate almond sweet creation, this is the way to go. It can even be frozen into a sorbet. This is heaven on earth for guilt-free chocolate loving bliss!
This is as simple and as delicious as food gets. Baby new potatoes, a bit of olive oil and sea salt are all that's needed for a perfect, sweet little nugget of goodness. Serve these little wonders as a side vegetable or on salads.
Crisp, delicious, pan seared sesame crusted tofu.
During the summer we love homemade “vitamin waters”. No need for sweeteners or chemicals, just good water and whatever you add into it. These waters are hydrating and delicious, and a wonderful way to wean off bottled drinks towards pure water.
This recipe for cauliflower and vegetable soup is full of lung strengthening foods and is excellent for emotional grounding. Vary the herbs according to your tastes.
This quick, easy and raw recipe for watermelon smoothie is a fantastic detoxifier rich in lycopene and beta-carotene.
This simple and tasty whole foods recipe for salmon burgers has the added advantage that it freezes well. You can make a batch, form into patties separated by parchment paper, freeze them, and use as needed. They are delicious grilled, broiled, or pan seared, and can be topped with a bit of barbeque or teriyaki sauce for added flavor.
This pea, mache and endive salad with sweet herbs and lemon vinaigrette is truly an ode to spring, and should be made with tender young peas.
This easy, elegant recipe can be made in 20 minutes. The miso glaze will keep for a week, refrigerated, and lends itself to any type of seafood, tempeh, or tofu, so feel free to experiment.
Spring marks a miraculous bursting of energy and carries with it the energy of wood. Sap, which is nature’s lifeblood, courses through the trees; new life pushes its way up from the depths of the earth, and we are surrounded by a bright sense of renewal and creativity.
This quick and easy whole foods sauté of broccoli, shallots, garlic and lemon is an excellent side dish for almost any meal, and is so tasty you’ll be going back for seconds. The broccoli is steam sautéed in less than 5 minutes, so this is a perfect side for busy cooks.
This recipe for creamy raw coconut ‘candy” utilizes organic coconut cream* which is then lightly sweetened and flavored. The variations on this recipe are almost endless and limited only by your imagination. We have included several of them here, including three citrus flavors, Chai Spice, Vanilla Nut and Chocolate.
This recipe for raw berry superfood energy bars is great for anyone who wants a deeply nourishing high energy to carry. They are great for hiking, and make a wonderful mid-afternoon snack for adults and kids alike.
This recipe for pan-seared halibut with red wine reduction can be made with snapper or other white fish as well, but the meatiness of halibut really lends itself to searing. Choose thick (1 ½ ”) filets for this recipe.
This super granola recipe is packed with fiber, nutrients, and healthy fats, and is an excellent snack as well as breakfast food. Making granola is quite easy once you get the hang of it, and no commercial product is as good as what can come out of your own kitchen. Experimenting is key after you know what you’re doing, so try different nuts, seeds, and dried fruits to discover your favorite combination.
This textured yet creamy recipe for chia, coconut and banana pudding parfait is a delicious and healthy, no-guilt, gluten free dessert. Salvia
Cooking with olive oil and shallot softens kale's native bitterness. This is a simple, tasty way to get your greens with minimal effort and maximum benefit. Kale is one of the plant kingdom's superfoods and is rich in vitamins, minerals, and fiber.
Quick, light, and fragrant with sweet herbs, this recipe for steam sautéed summer squash can be made with any yellow or green variety of sweet squash.
This recipe for gluten free chocolate hazelnut torte can be made with coconut flour or almond meal if you’re not a hazelnut fan. Dense and delicious, it can be made a day ahead and chilled. It’s wonderful as a romantic dessert, or for a dinner party or a holiday meal.
This green blood tonic recipe combines liver cleansing vegetables with chlorophyll rich leaves in a powerful healing drink. Chlorophyll food generally contains ample iron and manganese, and as such helps build healthy blood.
This Mango Pineapple Green Smoothie recipe is a luscious and buttery smooth green drink that should be made with ripe mangoes in season and golden pineapple for best effect. You can add some Meyer or regular lemon or a bit of fresh ginger root for extra zest. Please remember to use organic produce in any green drink!
This quick and easy recipe for a breakfast or post-workout superfood coconut cacao detox smoothie packs a big punch with major fuel for sustained energy. Coconut and raw cacao form the base with detoxifying help from aloe, acai and a touch of sweet spearmint.
This recipe yields a delicious macrobiotic glazed beet side dish, which can stand alone or be used on salads, or served with sautéed greens. I consider beets to be another one of the super-vegetables. These keep well, so consider doubling the recipe if you like beets.
Lightly toasting the millet gives a nutty flavor to this simple macrobiotic pilaf recipe. Try cooking with a few pods of cardamom and garnishing with toasted pine nuts for a north African style pulao.
This easy, macrobiotic recipe for oven roasted sweet potato fries is kid friendly and an excellent alternative to French fries. Sweet potatoes are rich in potassium, Vitamin C and A, fiber, and many other vitamins. Best of all, these little fries are absolutely delicious!
After drinking nut milk from juice bars for a long while I decided it was time to make my own recipe for raw, homemade spiced cashew milk. It is incredibly easy to make, and all you need is a blender.
This recipe for rustic, hearty, macrobiotic red bean soup sticks to your ribs in cool and cold weather. Try adding cooked pasta for a healthy version of Pasta e Fagioli, the classic Italian pasta and bean soup. This soup is even better the next day, and freezes very well.
This full bodied and creamy recipe for spiced chia, coconut and vanilla pudding does double duty as a delicious and healthy, no-guilt, gluten free breakfast pudding or dessert.
Just for fun I’ve developed juices and smoothies for the colors of the 7 chakras. The word chakra means wheel or vortex in the ancient language Sanskrit, and is used in energy medicine and energy anatomy to identify spinning vortexes that connect our bodies to the energy of the universe.
This naturally creamy, macrobiotic cauliflower soup is scented with mild curry and cilantro. I have seen the most die-hard cauliflower haters change their minds after eating this soup, and I can never seem to make a big enough pot of it: everyone comes back for seconds.
This hearty nomato sauce recipe is a delicious marinara substitute for macrobiotic or nightshade-sensitive folks. It is great on pasta or as an accompaniment to stuffed vegetables.
This macrobiotic red lentil dahl recipe is a mildly spiced version of an East Indian favorite, and is a quick, easy base for a meal. Serve with brown rice, greens, and steamed carrots or squash.
This simple, creamy dessert sauce keeps for several days and can be used in place of whipped cream with fruit, cakes, or tarts.
Spring’s arrival means it’s time for spring-cleaning our bodies as well as our houses. After a few months of consuming heavier, denser foods, it’s time for us to cleanse our systems and rev our internal engines. We often feel sluggish in early spring, as our bodies want to shake off the extra weight of winter and come out of hibernation. [p] Spring is an important time to significantly increase our intake of greens, as they support the shedding of systemic debris. [/p]
Sweet golden beets pair up with pungent baby mustard greens in this simple cleansing recipe. Baby greens are so tender they don’t need to be cooked, and mustard clears stagnant blood, lung and intestinal congestion. Beets cleanse the blood and nourish the liver, so this combination is perfect for spring. If you cannot find golden beets or baby mustard greens, any variety of beet and young green will do nicely.
Pressed salad is a dish indicated for promoting flexibility and can be made anytime of year. Salting
Lush, creamy, and packed with nutrients, this recipe for dairy-free pumpkin pie nestled in a gluten free almond crust is a family favorite and the result of experimenting with traditional butter-and-cream laden recipes. The addition of cardamom adds a bit of different flavor.
Brazilian Feijoada is a recipe for black bean stew originally developed by slaves to use lesser cuts of meat. We’re giving this fragrant dish a happier –and whole foods vegan- fate by transforming it into a rich and aromatic black bean stew with seitan and vegetables. The dish requires a bit of work, but the result is well worth it. You can freeze any leftover stew for another time.
This easy recipe for sesame tahini ginger sauce is very easy to make and incredibly versatile. We love it on salads, steamed rice, broccoli, kale, tofu and even fish.
This quick and easy recipe for a breakfast or post-workout banana pecan super smoothie packs a big punch with superfood fuel for sustained energy, and as such is a great, healthy mini-meal to drink before or after working out.
This French lentil salad recipe is inspired by Provencal cooking. Use small green or Beluga black lentils, as they hold their shape much better than their larger cousins. Served with a mixed green or arugula salad, a small wedge of good sheep’s milk cheese and some crusty bread, this salad can easily make a meal.
As each season shifts into the next, we can support our bodies by gently cleansing our energetic pathways. Blood, digestion, elimination all need attention, much in the same way we tune up our cars, change the oil, and ensure that all the fluids are adequate.
This gluten-free pie crust recipe evolved after many experiments with many different recipes and flour combinations. It can be prepared as a vegan or non-vegan recipe, and adapted for savory baking by eliminating the zest.
This crunchy, Japanese-inspired, cucumber and seaweed salad recipe is great for warmer weather, when our bodies require extra hydration. Cucumbers are rich in silica, potassium, and fiber, and are cooling as well as hydrating for the skin. Seaweed is a rich source of essential minerals.
There is nothing quite like the sweet, buttery, nutty, sublime flavor of roasted garlic. It adds wonderful soft flavor to sauces, soups and dressings. Smear it on crusty bread or toss it with pasta, olive oil, a handful of chopped herbs and grated reggiano parmigiano or sheep cheese for a simple and fabulous dish.
This kombu shiitake dashi (stock) is an adaptation of the Angelika’s Kitchen recipe. It’s an excellent soup stock, and can be used as a base for a noodle dish or for steaming fish.
Use either black, red or white quinoa (or a combination of the 3) in this gluten-free recipe for basic steamed quinoa. While strictly speaking it is a seed, quinoa is eaten as a grain and is an excellent option for people who are watching their grain intake.
This stunning whole foods recipe for seafood Provencal is equally good for entertaining or a family dinner. Tomatoes, olives, anchovies and herbs create a fantastic, southern French backdrop for any white fish or shellfish.
When I lived in Italy I spent 4 years in the northeastern Veneto region. I learned to cook risotto there. And risotto's success depends in great part on the rice.Arborio –or risotto rice- is a short grain round rice with a very high starch content and an internal “deformity” that makes the core of the rice remain firm when cooked. No other rice mimics this particular toothsome and creamy combination.
Toasted sesame oil, ginger, garlic and tamari transform this recipe for pan seared tofu and green beans into a delicious entrée that even meat eaters enjoy. Serve with brown rice, millet or quinoa and a simple carrot and mint salad for a quick, easy meal.
Many of my clients have asked for alternatives to egg and dairy for baking projects, and egg substitutions top the list. Different recipes require various approaches; not all substitutes work interchangeably.
This recipe for sweet potato salad definitely falls into the “new macrobiotics” category. Sweet potatoes are an excellent replacement for white potatoes, being rich in beta-carotene, potassium, and fiber. This salad is for those of us who occasionally long for the pleasure of potato salad, and gives a big nutritional bang for your buck compared to the traditional variety.
Quintessentially Italian, this simple recipe for balsamic macerated strawberries is stunning on its own, and can be served with sliced peaches or Vanilla Tofu Whip. Buy organic berries at peak season, and wipe gently. Strawberries lose a great deal of texture and flavor when washed in running water. If you feel you must wash them, dry individually with a paper towel to absorb as much water as possible.
This recipe for traditional vegan or vegetarian cucumber raita is traditionally served with spicy Indian dishes. We love it in the summer with any kind of curry, rice and beans, grain pilaf, or grilled fish. Choose very firm Kirby cukes for their snappy crunch.
Some chefs believe that slow and low is the best way to go when roasting a bird, but my experience in French kitchens taught me otherwise. Cooking a chicken at high heat for a shorter time yields a juicy bird with crispy skin, and who doesn’t love that?
Step by step instructions on how to steam fish in parchment paper (en papillote). Cultures all over the world have steam cooked food in leaves for hundreds, if not thousands, of years. This modern version of an ancient cooking method intensifies flavors, and allows preparation with little or no fat. This easy, quick cooking method has an added plus: there are no baking pans to wash!
Our friend Wallace, artist and New Orleans chef extraordinaire, prepared this recipe for vegan Louisiana red beans and rice when we visited him in San Francisco this fall. This vegan rendition is made with smoked paprika instead of meat, and I must say it gives the beans a wonderful and complex flavor. I have taken the liberty of adding a bit of thyme, but the recipe is delicious without it.
Most festive menus are geared to revolve around a center of meat or fish, and we don't always see multiple course menus designed for a vegan celebration. If you are home for the holidays and want to entertain with a fabulous sit down dinner in courses, read on. We have a great line-up of recipes to make a beautiful and scrumptious meal.
Adzuki beans strengthen the kidneys and adrenals, and aid in detoxification and weight loss. This creamy, slow cooked dish is slightly sweet and fragrant with herbs. It was inspired by my friend Anita Devine, who is a great macrobiotic chef in upstate New York. She makes a mean pot of beans!
This deliciously nourishing green goddess smoothie recipe takes a green base and adds coconut and hulled hemp seeds for body, substance and flavor.
This easy recipe for crispy and delicious spiced oven sweet potato “fries” is a wonderful whole foods answer to French fries. Mustard seeds, turmeric, and cumin, along with a touch of garlic, make a delicious, spicy coating for the sweet potatoes. These are excellent for brunch, lunch, or dinner, and pair well with sautéed greens, grains and black beans, eggs, or a nice fish dish.
Major consumption of whole grains is the bedrock of a macrobiotic diet. Brown rice is a primary traditional macrobiotic food, but when we look at the spectrum of grains available to us we find a kaleidoscope of flavors, textures and colors.
This simple recipe for pan seared turkey breast with lemon and herbs takes less than 10 minutes to cook and is incredibly flavorful and aromatic.
This recipe for sweet potato latkes is a favorite of mine, and takes latkes to a new level. Choose jewel or garnet sweet potatoes for their rich flavor and deep orange flesh; Japanese yams are creamy in color with a deep chestnut flavor. Even better, mix the two! These make a great side dish, and while you can serve them with applesauce or crème fraiche as is traditional, I like them best plain.
This lovely ginger drink recipe is a variation on African ginger beer. It is refreshing when served chilled with sparkling water in hot weather; and is a warming brew served piping hot on a chilly day.
This naturally creamy, vegan, macrobiotic cauliflower soup recipe is enhanced with the mild flavor of dill. I have seen the most die-hard cauliflower haters change their minds after eating this soup, and I can never seem to make a big enough pot of it: everyone comes back for seconds.
Spring brings a special tender green energy with it, and the soups we love most in spring time also carry that wonderful delicate quality. Asparagus, peas, leeks, tender young micro greens, watercress, baby spinach, ramps and artichokes all make a sweet bright appearance.