Posts Tagged ‘recipes’
Gluten free sweet amaranth buckwheat porridge
INGREDIENTS: 1 coffee cup of amaranth 1 coffee cup of buckwheat 6 cups of water 1 handful of raisins 2 or 3 dried apricots 1 cinnamon stick Half lemon peel 1 pinch of salt PREPARATION: Rinse the whole grains well several times and place them with the rest of the ingredients in a pot. Bring…
Read MoreChickpea and carrot “nitsuké” with mustard sauce
I´m sure it has often happened to you too… you arrive home and you don’t know what to cook, but surprise, surprise! You were prudent and you have chickpeas (or any other bean) cooked in the fridge. What are you going to do? Get down to work and give wings to your imagination. That´s it!…
Read MoreSweet potato cake with carob
INGREDIENTS: Whole sugar-free cookies 3 sweet potatoes (peeled and chopped) ½ tsp. vanilla powder 3 tbsp of raisins Spelt or oats drink 2 tbsp. of molasses Unrefined sea salt 2 tbsp agar-agar Orange zest To cover: mix carob flour with spelt milk and rice syrup to taste until the desired texture is achieved. …
Read MorePears with ginger
INGREDIENTS (4-5 people): 1 kg of medium pears A pinch of sea salt For the sauce: Liquid of baking pears 3 tablespoons molasses rice or corn 1 tablespoon of kuzú 1 tablespoon fresh ginger juice, grated and drained Organic apple juice PREPARATION: Peel the whole pears, keeping the tail and cut a little…
Read MoreTOFU “MINI” CAKES
Today we are introducing a “mini” version of the traditional tofu pie which is ideal as a snack. Tofu is a traditional Asian product that has been used since ancient times. It is made from soybeans and its elaboration is very similar to our European cheese. That is why it is called “soy cheese”, owing…
Read MoreWakame, cucumber and tangerine salad
INGREDIENTS: Seaweed wakame (soaked 10 min), cucumber (cut into thin slices, marinated with a pinch of salt in a vegetable press for 15 minutes) and tangerines (peeled and chopped into three pieces each), celery cut into 1 cm wide pieces and blanched for 1 minute in little salty water. Dressing: Apple concentrate, yuzu (or…
Read MoreBeetroot cream with basil
Is it hot? Introducing this refreshing summer beetroot soup which is full of colour and flavour. Serve with leaf of basil per bowl as decoration, add some sesame seeds, etc. You can find more recipes like this one in Marta Varatojo´s book “O Livro de cozinha da Marta” Enjoy! INGREDIENTS (4 people): 6 medium-sized…
Read MoreDashi (kombu seaweed stock with shiitake mushrooms)
“Dashi” is a Japanese word used to refer to the basic stock used for many preparations, such as the famous miso soup. It is made with kombu seaweed and water, and there is a version with dried fish which is the most widely used in Japan. However, today we will be opting for a vegetarian…
Read MoreHummus
A traditional Moroccan dish, chickpeas are an excellent source of protein. In Morocco, along with cereals such as cous-cous or millet, it has been the staple food of local people since ancient times. Today we bring to you a “macrobiotic” version of it, a way to bring flavour and make your dishes more fun,…
Read MoreAmazake almond pudding
Amasake is a Japanese dessert made from fermented rice with koji, with probiotic properties and with many health benefits. It is often used in macrobiotics and it is very popular as a sweetener in Asian countries. As a “predigested rice”, in which the fermentation process has broken down the chains of polysaccharides (that is why it…
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