Gluten Free and Vegan Gingerbread Cookies

I foung this recipe from Dr. Josh Axe.  LOVE LOVE LOVE!

Ingredients

• 9 organic pitted dates
• 1/4 cup extra virgin coconut oil, melted
• 2/3 cup blackstrap molasses
• 2 tsp grated ginger
• 3 cups gluten free flour
• 1/4 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground cloves
• 1/4 tsp sea salt

Directions

1. Preheat oven to 350F.
2. Cover 2 baking sheets with parchment paper
3. Blend dates in a food processor until chopped finely, then add oil, molasses and ginger while processor is running.
4. Add flour, baking soda, cinnamon, nutmeg, cloves and sea salt to food processor slowly and process until dough like.
5. Chill dough for at least 20 minutes
6. Flour your counter or workspace, then roll out the dough until approx 1/4″ thick.
7. Cut shapes with cookie cutters or squares with a knife.
8. Bake for 10 minutes.
9. Allow to cool

This is our “normal”

I know my child is not “missing out” on anything. That is what  people seem to think when I tell them we live a macrobiotic lifestyle.  This is our “normal” and it used to be the “normal” before processed foods became such a big hit, and our food system became so crazy. My daughter eats pizza, brownies, pasta, chocolate mousse, chips, and much more!  I just use the best ingredients I can, so that she can benefit from the food she eats while she enjoys every bite!

Here is a quick breakdown of the macrobiotic diet taken from Macrobiotic, U.K.

Food Pyramid And The Macrobiotic Diet

The macrobiotic food pyramid is made up of……….

40 – 60% whole grains by weight. These grains are usually brown rice, millet, barley, whole wheat and oats. These foods are eaten in their most natural states and processed whole grains such as pasta, bread and breakfast cereals are eaten only rarely.

Soup is key to the macrobiotic food pyramid and either one or two bowls of soup per day are essential: this soup is either miso and shoyu, Japanese sups made from fermented soybeans to produce the phytoestrogen component of the diet. Vegetables, beans and grains may be added to the soup.

Vegetables are between around a quarter of the daily food intake of the macrobiotic food pyramid. Around one-third of these vegetables are eaten raw, with the other two thirds being cooked by the methods of steaming, boiling, baking or – rarely – sautéing.

Sea vegetables, such as seaweeds, are also eaten in small volumes – this is most often the Japanese form of seaweed such as nori (most often seen as the wrapping on sushi) and wakame.

Beans make up 10% of the macrobiotic food pyramid on a daily basis. The beans are either eaten cooked or in the form of soy bean products such as tofu.

Macrobiotic diets contain a small amount of fish or seafood which is eaten several times a week. This component comes from white fish and is usually eaten with special condiments such as horseradish (the Japanese form of horseradish is known as wasabi), ginger and mustard which is said to help the body remove the bad effects of seafood from the system.

Locally produced fruits can be eaten several times a week too and are usually eaten raw. These fruits, for a Western diet, are apples, pears, peaches, apricots, grapes, berries and melons, but tropical fruits like bananas and pineapples are avoided.

The traditional Western dietary components of meat, poultry, eggs, and dairy are usually avoided or eaten, at most, on a monthly basis, while seeds and nuts are eaten in moderation, usually lightly roasted with sea salt or shoyu (soy sauce).

The oil used to cook food is always unrefined, one of the most common is dark (unrefined) sesame oil. Corn oil is also used.

Benefits of Macrobiotic Eating

Macrobiotics is not considered vegan, vegetarian, raw, or another category of diet. It is simply a balance of natures food according to your environment.  The idea is to create the most alkaline blood pH inorder to keep a healthy strong body.  Yes, Macrobiotics uses organic and fresh ingredients, but the difference between Macrobitoic eating and other forms of diet is that “macro” eating focuses on seasonal, local foods as well as alkalining foods and organ strengthening foods.  It also focuses on the energy of the food with different cooking methods, and focuses on eating in peace to aid in digestion.

Sea Vegetables is a good protion of the macrobiotic diet because they are Extremely nutrient dense, strenghening, and cleansing.  Macrobiotics is not only a healing diet, but it is also a prevention method.  It is important to adapt this healthy way of eating in sickness or in health 🙂 You can change your taste buds, eliminate cravings, and increase your quality of life!

Check out this article about the benefits of Macrobiotic Eating…

http://www.onepartharmony.org/Articles_Basics_and_Benefits_of_Macrobiotics.htm

Mochi Sliders stuffed with Tempeh and Kale

I discovered this when I was pregnant, but now my daughter is onld enough to enjoy them with me.  It is a great combo of sweet and salty!

What you need

1. Original Mochi (get at whole foods or www.naturalimport.com )

2. Garden Veggie tempeh, sliced and soaking  in ginger juice, splash of shoyu sauce, and sage-optional)

3. Quick Steamed Kale

4. Teenie pinch of miso as the spread

1. Soak your tempeh:  First grate your ginger and squeeze the juice in a bowl to marinate your tempeh (about 1 tsp). Add 1 tsp of shoyu sauce. Add water so that when you place your tempeh in the bowl it is able to soak.  Slice your tempeh thinly so they will fit nicely in your mochi.

2. Cook Mochi: Cut your mochi about 3″ long and 2″ wide.  Warm your skillet with a little sesame oil so the mochi doesn’t stick.   Place mochi on skillet and cover at med low heat for about 10 minutes.  Mochi will puff when ready.  Flip the mochi over to just barely crisp the other side.  Make sure you leave space between each mochi bite because they do expand.

3. Steam Kale : Steam until it turns a bright green – about 3 minutes

4. Brown Tempeh: Place coconut or sesame oil in skillet and brown the tempeh on each side on med heat.  Sprinkle with sage (optional)

5. Stuff the Mochi: When the mochi has puffed ( its not sticky) the inside will be hollow.  Open the mochi (I use my hands so I can keep one side of the mochi together), spread a pinch of miso in the mochi, and then stuff with kale and tempeh.  Close the mochi up and pinch the sides of the mochi together so it sticks.

Serve While Warm!

A new recipe and 8 veggies

While I was cooking Corinne’s dinner last night, I decided to make a millet mash as her grain.  I created this using leeks, carrots, onion, cauliflower, and millet.  It turned out to be a hit.  I put some aside for my husband and myself and then packaged the rest away for my daughter.  She had a total of  8 veggies for dinner!  And of course her grain and protein – which was a combo of seitan and tempeh.

Kale chip recipe for a good snack

Now that my daughter is 12 months I am allowing her to eat most everything I do.  She is snacking on Nori sheets (sea veggie), kale chips, and other veggies. 

Here is a quick recipe for kale chips.  EVERYONE’s oven is different, so for your first attempt in making kale chips stay close by! 

Kale Chips

3-4 Kale leaves (remove the stem at the base of the plant), chopped into bite size

place a little olive oil in your hands and toss the kale with your hands

Place kale on cookie sheet (make sure you don’t have any kale stacked on one another… that causes them to “steam” instead of get crispy)

Place in oven at 350 degrees for 6-8 minutes or until the kale is crunchy.