Recipes and seasonal menus

Macrobiotic recipes, apart from being balanced meals, are made with three things in mind: they are made with locally grown and seasonal produce, and where possible with organic ingredients.

Below you find seasonal menu plans for a temperate climate. For detailed recipes, we would like to refer you to the website of our dear friends and colleagues David and Cynthia Briscoe, www.macroamerica.com. They also offer exquisite home study courses in macrobiotics.

Soup- Pumpkin soup

Grain - Organic short grain brown rice w/millet.

Butternut & acorn squash w/ onions and carrots.

Pickle - Quick red radish pickle

Condiment/Garnish-

Dessert - apple crumble

Summer:

Soup - Light genmai miso soup with shitake mushrooms, spring onions and lemon.

Grain - Organic medium grain brown rice or organic brown basmati.

Red lentils and smoked tempeh with onions and carrots.

Salad - Greens with dandelion greens.

Pickle - Cucumber pickle

Condiment/Garnish-

Extra taste: Tofu sauce

Dessert - Strawberry kanten

Spring:

Soup - Beetroot soup

Grain- Organic short grain brown rice with barley.

Cauliflower, carrots and leeks.

Collard greens with curly dock.

Pickle -

Condiment/Garnish-

Dessert - lemony apple pudding

Winter:

Soup - Aduki bean soup
w/ Dried shitake mushrooms and kombu.

Grain - Organic short grain brown rice.

Onions, burdock and buttercup squash.

Pickle - Onion shoyu pickle

Condiment/Garnish-

Dessert - Amazake rice pudding

Desserts by our students