Crunchy Spring Rolls and Tempura – Online Macrobiotic cooking class with Blandine Bardeau

Based on traditional cuisines from around the world, macrobiotics gifts us with strenghtening, nourishing dishes to support us and our Being, and ultimately the dreams we have for our lives: it is not only food. As we have just celebrated the spring equinox -Ostara-, our bodies are now craving lighter foods to keep our liver energy moving: based on Chinese Traditional medicine, Macrobiotics endeavours to support our liver and gallbladder in this season full of life and sprouting energy. As the weather is still unpredictable, we are pairing these light spring rolls with tempura and a tamari broth.

In this class, you will learn how to create crunchy spring rolls with smoked tofu, pressed radish and carrot, lettuce, noodles, herbs and sauerkraut with an orange peanut sauce, alongside hijiki, sweet potato and onion chickpea tempura. There is also a refreshing and nourishing lemon and wakame tamari broth. I will take you through step-by-step and answer any questions you may have, so that you feel confident to make it at home after the class.

This dish is entirely plant-based (vegan). You will be emailed an ingredient list before the class, and the recipe afterwards. This class will take place on Zoom, you will be sent a link beforehand.

You can visit my website www.foodforjoy.co.uk, and if you have any questions, email me at blandine@foodforjoy.co.uk