Down to Earth. Pure and simple. Leeks, Carrots, Daikon, Turnip, Sweet Potato, Smoked Tofu. Chopped into chunks, placed in Vegetable stock, brought to boil then simmered for a good 30 minutes. Mirin, Shoyu and some diluted Miso added, served with Toasted Sesame Seeds. So hearty and nourishing, its ridiculous.
I’ve been suffering from a flaring up off eczema recently. Possibly related to blocked lung and liver energy. Fortunately, Macrobiotic counsellor Nicky Clinch is providing support in the form of simple, cleansing meals such as this: a pressed Salad of Carrot, Daikon, Sauerkraut vinegar and Fresh Parsley, served with Panfried Tofu, and a very sweet, light, Cauliflower Soup made with Leeks and a little Bouillon. Delicious.
Whole Seabass baked on a bed of Fennel with Olive Oil, Lemon Juice, White wine and Vegetable stock.
Served with Rice & Barley, sauteed Aubergine with homemade Hummus, blanched Broccoli.
A savoury breakfast bowl comprising Rice & Barley with toasted Sesame Seeds, Baked Marinated Tempeh, blanched Broccoli, Baked Fennel, homemade Hummus and pickled Gherkins.
A festive morning treat: slices of Panettone dipped in a mix of egg and Oatly milk and a sprinkle of cinnamon, then panfried and served with Greek Yoghurt, Maple Syrup, Fresh Bananas and Figs.
Squash baked (covered) with Sea Salt, Olive Oil, Shoyu, Agave Syrup, Bay Leaf, Cinnamon and Paprika.
Tempeh marinated in White Onion, Ginger, Garlic, Mirin, Shoyu and Maple Syrup, then baked, covered.
Baked Squash and Tempeh served with Rice & Barley with Toasted Sesame Seeds, blanched Broccoli and Kale and pickled Gherkins.
Onions, Leeks, Garlic, Broccoli (blanched), Stilton Cheese, Butter, Vegetable Stock, Potatoes (simmered with fresh Thyme, Olive Oil and a pinch of Salt) a Bouquet Garni of Thyme, Rosemary and Bay Leaf. Onions, Leeks, Garlic sauteed in Olive Oil and Sea Salt, then combined with other ingredients, simmered for 20 minutes then blended. Seasoned at the last with some Sea Salt, and a tablespoon or so of Shoyu. Served with a garnish of fresh Parsley and toasted, buttered Spelt Sourdough.
A homemade version, using Thai Green Curry Paste, Tamarind, Palm Sugar, Lime Juice, Coconut Milk, Shallots, Carrots, Squash, Baby Aubergine, Raw Prawns (added at the last) and Flat leaf Parsley. Served with Steamed Sushi Rice.
A reprise of our New Years Eve meal entree, Panfried Scallops on a bed of Carrots, Daikon and Arame, with a Tahini, Lemon, Teriyaki dressing, served with Lamb Lettuce and Sauteed Garlic.
New Years Greetings from the Epping Forest New Years Day ramblers! A little damp and cold, but very happy after a three hour walk in the Epping forest, culminating in a well-deserved Sunday Pub lunch back in the warmth and comfort of Stoke Newington’s Three Crowns. For me: a whole roasted Poussin, with Potato Dauphinoise, Blanched Greens and Gravy. (ramblers Instagram courtesy of Rebecca McClelland)
