Nettle Soup

Nettle Soup

Print Recipe Nettle Soup Nettles, abundant and free, have been used for millennia as Spring’s natural body cleansers, making them the ideal ingredient for this cleansing Nettle Soup or Nettle Tea. Course Lunch, Main Dish Servings people Ingredients 1 tbsp olive oil 1...
Tahini Ginger Cauliflower Bake

Tahini Ginger Cauliflower Bake

Print Recipe Tahini Ginger Cauliflower Bake A simple as much as delicious vegan recipe that you can enjoy in this winter season. Course Lunch Servings Ingredients 1 Organic CauliflowerTahiniTamariGingerParsley Course Lunch Servings Ingredients 1 Organic...
Creamy Pumpkin Soup

Creamy Pumpkin Soup

Print Recipe Creamy Pumpkin Soup One of the glorious things about autumn food is that it is pumpkin time! With so many ultra sweet and dense-fleshed varieties to choose from - Hokkaido, Red Kurri, Kabocha, Crown Prince, Hungarian Blue - making delicious, sweet soup...
Artichoke Heart Dip

Artichoke Heart Dip

Print Recipe Artichoke Heart Dip Salt (pref Herbamare) and freshly ground black pepper (to taste) Course Lunch Cuisine Macrobiotic Servings Ingredients 1 can artichoke hearts in water1/4 cup olive oil3 tbs coconut or soy plain yogurtLemon juice to suit your...
Lentil and vegetable soup

Lentil and vegetable soup

Print Recipe Lentil & Vegetable Soup Course Lunch, Main Dish Cuisine Macrobiotic Servings Ingredients 1 Cup Dried lentils soaked in water overnight1 Piece Konbu1 Large Onion2 Cloves garlic1 Carrot1/4 Swede3 Stalks Celery6 Cherry tomatoes halvedSeveral slices Fresh...
Aduki and Rice burgers

Aduki and Rice burgers

Print Recipe Aduki and Rice burgers Course Lunch, Main Dish Cuisine Macrobiotic Servings Ingredients 1 Cup Cooked aduki beans no juice1 Cup Cooked brown rice1 Onion1 Leek or other greens1 Red pepperChopped Fresh corianderShoyu to tastePorridge oat for coatingolive oil...
Super sweet and creamy parsnip soup

Super sweet and creamy parsnip soup

Print Recipe Super sweet and creamy parsnip soup Course Lunch, Main Dish Cuisine Macrobiotic Servings Ingredients 1 Large Parsnips (or 2 smaller) (or 2 smaller)1 Large Onions (or 2 smaller)1 Tablespoons Porridge oat flakes1 Piece Kombu sea vegetableHerbamare salt or...
Baked Vegetables

Baked Vegetables

Print Recipe Baked Vegetables Course Lunch, Main Dish Servings Ingredients 4 Red onions4 Parsnips (and/ or carrots)1 Large Red pepper1 Small Butternut squash2 Large Fennel bulbs3 Tablespoons olive oil1/2 Teaspoon Sea salt1 Tablespoon Balsamic vinegarSprings Fresh...
Quick & Easy Muffins

Quick & Easy Muffins

Print Recipe Quick & Easy Muffins Course Lunch Cuisine Macrobiotic Servings Ingredients 2 Cups White spelt flour1 1/2 Teaspoons Baking powder Aluminium free1 Pinch Sea salt2 Medium Ripe bananas Sliced10 Dried or fresh dates Cut into pieces1/2 Cup olive oil1/2 Cup...
Onion Houmous

Onion Houmous

Print Recipe Onion Houmous Course Lunch Cuisine Macrobiotic Servings Ingredients 400 Grams Chickpeas Freshly cooked or tinned1/4 Raw onion Diced1/2 Teaspoon Herbamare4 Tablespoons Tahini1 Lemon juice1/2 Teaspoon Umeboshi pasteSprinkle Pine nutsSprinkle Smoked paprika...
Courgette Pickles & Green Bean Pickles

Courgette Pickles & Green Bean Pickles

Print Recipe Courgette Pickles & Green Bean Pickles Course Lunch, Main Dish Cuisine Macrobiotic Servings Ingredients Courgettes SlicedGreen beans Or other veggies1 Clove garlic PeeledDill seedsFennel seedsHorseradish or ginger root Finely sliced1 Dessertspoon Sea...
Nut-Seed Cheese

Nut-Seed Cheese

Print Recipe Nut-Seed Cheese Course Lunch, Main Dish Cuisine Macrobiotic Servings Ingredients 1/2 Cup Blanched almonds or pumpkin seeds1/2 Cup Sunflower seeds1/2 Cup Filtered water2 Teaspoons Apple cider vinegar1 Teaspoon Miso paste (to taste)2 Teaspoons Tahini Course...
Fermented Beetroot with Ginger and Orange

Fermented Beetroot with Ginger and Orange

Print Recipe Fermented Beetroot with Ginger and Orange Fermented beetroot is a traditional food of Eastern Europe. This recipe pairs the classic root vegetable with ginger and orange. You may prefer to use other flavours….experiment! Course Lunch, Main Dish Cuisine...
Suffolk Kimchi

Suffolk Kimchi

Print Recipe Suffolk Kimchi The Koreans are hooked on their hot version of sauerkraut: average daily consumption is 125g per person. Their recipe calls for Chinese cabbage, but as I haven’t seen one around these parts for a while (I live in rural Suffolk), I use...
Sauerkraut

Sauerkraut

Print Recipe Sauerkraut Course Lunch, Main Dish Cuisine Macrobiotic Servings Ingredients 1/2 Whole Finely shredded white cabbage Red cabbage can also be used1 Handful Juniper berries1 Pinch Sea salt Course Lunch, Main Dish Cuisine Macrobiotic Servings Ingredients 1/2...
Sweet & Sour Seitan & Vegetable Stew

Sweet & Sour Seitan & Vegetable Stew

Print Recipe Sweet & Sour Seitan & Vegetable Stew Course Lunch, Main Dish Cuisine Macrobiotic Servings Ingredients 2 Cups Cooked seitan1 Cup Finely shredded white cabbage2 Cups Finely sliced peppers Use a mix of red, orange & green.1 Cup Bok choy Finely sliced1 Cup...
Vegetable Sushi Rolls

Vegetable Sushi Rolls

Print Recipe Vegetable Sushi Rolls Course Lunch, Main Dish Prep Time 20 minutes Cook Time 10 minutes Servings Ingredients 2 Nori sheets Toasted2 Cups Cooked brown rice1 Carrot Cut into matchsticks1/2 Cucumber Cut into matchsticks12 Tofu matchstick pieces1 Tablespoon...
Corn & Tofu Scramble

Corn & Tofu Scramble

Print Recipe Corn & Tofu Scramble Course Lunch, Main Dish Cuisine Macrobiotic Prep Time 20 minutes Cook Time 20 minutes Servings Ingredients 3 Onions Chopped1 Block Tofu2 Cups Sweetcorn Cooked1 Tablespoon Sesame oil3 Tablespoons White Miso1 Juice of one lemon1...
Pasta & Pepper Salad

Pasta & Pepper Salad

Print Recipe Pasta & Pepper Salad Course Lunch, Main Dish Cuisine Macrobiotic Prep Time 15 minutes Cook Time 20 minutes Servings Ingredients 2 Cups Wholegrain pasta Cooked1 Red pepper Cut into match sticks1 Yellow pepper Cut into match sticks1/2 Cup Black olives1...