M-J’s Macrobiotic Apple Pie, Continued

 

Elegant Simplicity: Macrobiotic Apple Pie

Ingredients: (Crust) Organic Whole Wheat Flour, Organic Safflower Oil, Water, Sea Salt,

(Filling) Fuji Apples, Cinnamon and Brown Rice Syrup


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Elegant French Radishes

Home-Grown Radishes, a Cool-Weather Crop

In many areas of the western hemisphere, radishes will grow in autumn. They take five or six weeks to mature, and can even be grown indoors at a window. Use radishes in smoothies and eat them at breakfast with a little soft butter or salt. Radishes are a traditional liver-tonic, perfect for the morning after having an adult beverage or two.

©M-J de Mesterton

M-J’s Macrobiotic Apple Pie

Macrobiotic Whole Wheat Crust Pie
M-J’s Macrobiotic Pie, Ready to Bake–the Ingredients are as Follows:                                                           Filling: Raw Apples, Cinnamon and a Little Brown Rice Syrup; Crust: Organic Whole Wheat Flour, Organic Rolled Oats, Safflower Oil, Sea Salt, Cold Water or Green Tea
Use more whole wheat flour than oats for the pie-crust. You must use more oil than water or tea, otherwise your crust will be hard.
~~M-J
Elegant Simplicity: M-J’s Macrobiotic Apple Pie

 

M-J’s Sautéed Tofu

Marinated in Soy Sauce or Miso, Dusted with Soy Flour, then Fried in Safflower and Sesame Oils, This Tofu Makes an Elegant Hors d’Oeuvre or a Meal

Tofu was introduced in the United States by famous Japanese macrobiotic cook, author and painter Aveline Kushi.

©M-J de Mesterton 2012

Making Gyoza

Forming Gyoza: Brown Rice, Miso and Vegetables are Encased in Thin Dough
Making Gyoza at Home: My Recent Recipe Includes Minced Spinach, Carrots, Brown Rice, Mashed Pinto Beans, Toasted Sesame Oil, Miso and Gomasio Wrapped in Round, Thin Bits of Dough
©M-J de Mesterton

Home-Garden Cucumbers

Home-Grown Cucumbers Look and Taste Better than Store-Bought
These cucumbers were grown with vegetal compost that I make year-round (from fruit and vegetable scraps) as their only fertiliser.
-M-J de Mesterton 2012