Macro Mom » Dessert

Spring Challenge Day 15- Chocolate Peanut Butter Cups

macromom — Tue, 15 May 2012 13:42:04 +0000

Chocolate Peanut Butter Cups

4 Ounces firm organic tofu

3 Tablespoons organic peanut butter

1/4 Teaspoon sea salt

1/2 tsp umeboshi vinegar

1/4 Cup maple syrup

3 Tablespoon maple sugar

1 Teaspoon vanilla extract

1 Cup dairy-free grain sweetened chocolate chips

1 Teaspoon canola oil

Mini foil baking cups as molds

Bring a pot of water to boil, add tofu, and let simmer for 5 minutes. Remove tofu from water, and let it cool just enough so that you can handle it with your hands. wrap block of tofu in paper towel and place on a plate. Put another plate on top of the tofu and add a short, heavy weight in order to press the excess liquid out of the tofu. Press for 15 minutes.Place tofu, peanut butter, salt, umeboshi vinegar, and maple syrup in a blender. Blend until smooth. Add vanilla extract. Blend for about 2 minutes, scraping sides when necessary. Refrigerate in a closed container for 1 hour.In a double boiler, place chocolate chips and oil over boiling water. Stir until the chocolate melts. Turn off heat. With a pastry brush, coat each baking cup along the bottom and up the sides. Put in freezer until chocolate hardens. Repaint each cup to thicken the chocolate coating. Freeze again. The chocolate hardens quite quickly.When the filling has chilled for 1 hour, spoon some into each cup. If you like, you can then pan over the filling with another layer of chocolate, or leave it topless. When ready to eat, just peel the baking cup carefully away from the chocolate and enjoy. Store in freezer.

- So I can’t get grain-sweetened chocolate here so I used unsweetened baking chocolate and added maple sugar. It made for some really intense but amazing treats! This is what I gave to my mother and mother in law for Mothers day!

All recipes posted with permission from Jessica Porter

Ready for another week of fabulous recipes?

Day 16-Hambulghur helper

Day 17- Nishime vegetables

Day 18- Kinpira

Day 19- Teaser Caeser

Day 20- Mock Greek Salad

Day 21-Hommus

Day 22- Black Eyed Pea Croquettes

Spring Challenge Day 13- Lisa’s Mango Laasi

macromom — Sun, 13 May 2012 17:33:15 +0000

Lisa’s Mango Laasi

1 Mango, pitted and chopped

1 Cup soy milk(unsweetened)

1/2 Teaspoon vanilla

1/2 Teaspoon ground cardamom

1 Tablespoon maple syrup

Blend all ingredients together. Yum!

- We used almond milk because we were out of soy milk. Also the kids didn’t like the smell of cardamom so we omitted it. What a nice treat!

All recipes posted with permission from Jessica Porter.

SPRING CHALLENGE 2012!

macromom — Tue, 01 May 2012 13:02:08 +0000

Tomorrow I will be starting the THIRD annual spring challenge. The last two years went great! I used Aveline Kushi’s book(The Complete Guide To macrobiotic Cooking), then Christina Cooks-Everything You Always Wanted to Know about WholeFoods but were afraid to ask. This year I have chosen The Hip Chick’s guide to Macrobiotics by Jessica Porter. She is a great chef with a kooky sense of humor and her book is full of fun recipes . Soon you will be having a great laugh and will feel wonderful eating her delicious recipes . Don’t worry if you don’t own this book. I will be posting the recipes everyday with photos. Or, pick your favorite cookbook or chef to follow. The point is adding new recipes to our daily repertoire.

Today is Day 1- Finding your cookbook and collecting your groceries.

This first week all recipes will be on Grains!

1- Perfect Brown Rice

2-Mediterranean Barley Salad

3- Rice, Avacado And Corn Salad

4-Good Morning Oat Porridge

5- Quinoa Salad

6-Millet Mashed “Potatoes” With Mushroom Gravy

7- Kasha And Cabbage

Please post comments and photo’s of what you are cooking!

All recipes are printed with permission from Jessica Porter.

Coming Soon…3rd Annual Spring Challenge!

macromom — Mon, 30 Apr 2012 18:03:38 +0000

Please join me starting May 1st and enjoy a fresh new (or old favourite) recipe every day for a month.. Bring on the spring.

Wholefoods Supper Club- Macro Night!

macromom — Sun, 08 Apr 2012 02:33:55 +0000

AN INTERACTIVE COOKING CLASS SERIES

WINTER, SPRING, SUMMER, FALL

(Image from Healthycrush.com)

This month it’s all about A Complete Macrobiotic Meal!

Thursday April 19th at 6:30 p.m

Tasty whole foods supper club. Fun, interactive cooking classes.

After all the washing,sorting, chopping, slicing, sauteing, flipping and frying you get to sit down and enjoy our creations.

With humor and guidance we will collectively make the meal together.

We’ll make a party out of it!

THE THIRD THURSDAY EVENING OF EVERY MONTH AT THE ST PAUL’S CHURCH COMMUNITY KITCHEN ON THE CORNER OF PRINCE AND RICHMOND ST CHARLOTTETOWN 6:30 P.M $25.00 PER PERSON CALL 902-367-9491 FOR MORE INFO or e-mail me here..

Whole foods cooking class CBC interview

Loving

macromom — Mon, 20 Feb 2012 20:31:00 +0000

I’m a little late posting this. We have been so busy lately. I’m so glad I was able to take the time to fit in this fun romantic meal.

This tray of strawberries from our lovely neighbor started off our Valentines day.

Carrot And Blood Orange Soup

1 Pound carrots

1 Medium onion

3 Cloves of garlic

1(2-inch) Piece fresh ginger. minced

2 Tablespoons olive oil

1-2 large blood oranges

5 Cups vegetable stock

1 bay leaf

Sea salt and pepper, to taste

Thinly slice the carrots. Finely chop the onion. Peel and chop the garlic cloves. In a large pot, heat oil over medium heat. Add carrots, onion, garlic, and ginger and cook, stirring occasionally, until onion is golden, 6 to 8 minutes. Meanwhile grate the orange to yield 2 teaspoon grated zest. Juice orange to yield 1/2 cup orange juice.

Add vegetable stock , zest, and bay leaf to cooking vegetables. Bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, until carrots are tender about 20 minutes.

Puree soup until smooth; return to saucepan. Stir in orange juice and season with salt and pepper to taste. Cook over medium heat, stirring occasionally, until heated through, 2 to 3 minutes.

Orange And Fennel Salad

one half of a small red onion
2 lg blood oranges
2-3 sm fennel bulbs
3tbsp olive oil
11/2 tbsp lemon juice
3/4tsp sea salt
1 tsp mint
oil cured black olives
black pepper

-slice onion in thin half moons
cover with cold water and set aside for 15 min
-Slice the orange peel of wih a knife, from top to bottom
over a bowl to catch the juices
-slice fennel into quarters lenght wise
slice the quarters lengthwise as this as you can.
-wisk together olive oil,lemon juice and salt

- toss all ingredients together with several black olives and a sprinkle of black pepper

Onion Baklava

3 tablespoons extra virgin olive oil

10 yellow onions — in half moon slices

2 tablespoons brown rice syrup

1 fresh ginger root — graded juice extracted

1 tablespoon kuzu — dissolved in 3 tablespoon of cold water

2 cups blanched almonds

1/2 teaspoon ground cinnamon

15 sheets phyllo dough

1/2 cup extra virgin olive oil

To make the filling, heat the olive oil in a deep skillet over medium heat. Add the onions and sauté with a generous sprinkling of salt until limp about five minutes. Reduce the heat to medium low and cook the onions covered for fifteen minutes stirring occasionally to prevent scorching. Add the rice syrup and ginger juice and cook uncovered until the mixture thickens slightly about ten minutes. Stir in the dissolved kuzu and cook stirring until the mixture thickens and turns clear about three minutes more. Set aside to cool.

Preheat the oven to 350 degrees. Lightly oil the bottom and sides of the thirteen by 9 inch baking dish. Place blanched almonds in a food processor and grind into a fine meal. Add cinnamon, and pulse just to combine.

Fold one sheet of the phyllo in half crosswise and fit into the prepared pan. Brush lightly with oil. Repeat folding and layering five more sheets of phyllo, creating a multiplayer base. Sprinkle evenly with 1/2 cup of the ground almonds. Spread half the onion filling over the almonds and sprinkle with another half cup of the ground almonds. Fold, layer, and oil five more of the sheets over filling sprinkle with 1/2 cup of the ground almonds and top with the remaining onion filling. Sprinkle with 1/4 cup of the almond mixture.

Fold, layer, and oil the remaining five sheets of phyllo over the second layer of filling, except this layer, sprinkle a little of the reserved almond mixture between each folded sheet. Brush the top lightly with oil. With a sharp knife, score the top sheets diamond shapes are most common for this dish to mark 24 servings. Bake in the center oven rack about fifteen minutes or until the phyllo is golden brown and crispy. Remove from the oven and cool the pan on a wire cooling rack. Cut into servings and serve warm.
This is a wonderful recipe by Christina Pirello! www.christinacooks.com

Mushroom And Onion Risotto With Steamed Greens And Grilled Radicchio

2 Tablespoons olive oil

2 Cups arborio rice

7 Cups vegetable stock

6 Cups mushrooms, sliced thin

1/2 Cup onion, diced

In a pot, bring stock to a boil. Reduce heat to low to hold warm In a large pot , heat olive oil and cook mushrooms and onion with a pinch of sea salt for 5 to 7 minutes or until golden,stir in rice cook, stirring, for 1 minute. Using ladle, add 1/2 cup hot stock; cook, stirring constantly, until liquid is absorbed. Continue to cook, stirring constantly, adding hot stock 1/2 cup at a time and waiting until liquid is absorbed before adding more stock, for 16 -20 minutes or until rice is tender with a firm center and dish is creamy overall. Adjust heat as necessary to maintain a slow boil. Season with sea salt and pepper to taste.

Grilled Radicchio

3heads of Radicchio

2-tbsp of olive oil

sea salt

Slice radicchio into quarters, lightly brush with oil and sprinkle a pinch of sea salt over top. Place on a cookie sheet and place under broiler for 8 min Turning twice. The same goes for a grill.

Steamed Greens

1 Bunch dandelion greens

1 Bunch kale

In a large pot bring 1 cup of water to a boil. Add greens and steam for 2-5 minutes until bright green. Remove from pot and slice.

Hazelnut Chocolate Cake

3 Cups whole wheat pastry flour

1 Cup hazelnuts, toasted and finely ground

Pinch of sea salt

11/2 Tablespoons baking powder

1/2 Cup olive oil

1 Cup maple syrup

1 1/2 Cups plain rice milk

2 Tablespoons vanilla

Turn oven on to 350′

Mix the dry ingredients with a whisk. Add the wet ingredients and stir until smooth. Pour into cake pan (or like I did here into two bread pans) . Bake for 45 minutes. Cool before pouring over icing.

Chocolate Icing

1Pkg grain sweetened chocolate chips

Melt in a double boiler. Be sure to stir quite a bit so it doesn’t burn. Pour over cake hot. Sprinkle on chopped hazelnuts Let cool to harden.

Strawberry Coulis

4 Cups hulled strawberries

1/4 cup maple syrup

zest of 1 lemon

Puree ingredients until smooth

The Y Loft Presents- Romantic Italian Cooking Night

macromom — Sat, 28 Jan 2012 21:24:07 +0000

Please register before noon on Wednesday February 8th !

An interactive Whole foods/vegetarian cooking class

After all the washing,sorting, chopping, slicing, sauteing, flipping and frying you get to sit down and enjoy our creations.

With humor and guidance we will collectively make the meal together.

We’ll make a party out of it!

Bring your partner or other guest and a bottle of wine to enjoy the results of your vegetarian cooking class at the Y Loft.

Thursday February 9th 2012

Cooking class will start at 6pm. Partners and guests may join at 7 for drinks and appetisers with a relaxed sit down dinner to follow.

Cost $25 for cooking class and $15 for additional guests.

Call Sarah at 367-9491 or email macromom2000@yahoo.ca to reserve.

Location: The Y loft, 252 Prince Street. Enter from terrace door to right of main entry.

Whole Foods Supper Club-APPLES AND PUMPKINS!

macromom — Mon, 03 Oct 2011 19:35:31 +0000

AN INTERACTIVE COOKING CLASS SERIES

WINTER, SPRING, SUMMER, FALL

This month it’s all about APPLES AND PUMPKINS!

Thursday October 20th at 6:30 p.m

Tasty whole foods supper club. Fun, interactive cooking classes.

After all the washing,sorting, chopping, slicing, sauteing, flipping and frying you get to sit down and enjoy our creations.

With humor and guidance we will collectively make the meal together.

We’ll make a party out of it!

Whole foods cooking class CBC interview

*News! Kids Can Cook!

macromom — Thu, 08 Sep 2011 18:16:25 +0000

*NEWS! Kids Can Cook program will be held on Thursdays ONLY for the Fall Semester. Starting September 22 at 3 p.m Hope to see you there!

After School Program

Fun in the kitchen with macrobiotics and fresh local whole foods, sewing creations, crafts and dance!

I’m very excited to be spending time with your wonderful children. I hope they all enjoy the fall program with me. We will be dancing, making crafts and doing lots of cooking! All of our projects will be hands on, using local organic ingredients as much as possible and recycled goods for our craft projects.

September 16-December 14th 2010

All Elementary School kids -Tuesdays and Thursdays 3:00-5:30

All Junior High students- 3rd Tuesday of the month from 6:00-8:00 p.m

$15.00/a day

Please contact me for further information. Sign up today!

Location:Charlottetown Prince Edward Island

Telephone: 902-367-9491

Whole Foods Supper Club-Desserts!

macromom — Wed, 08 Jun 2011 04:09:57 +0000

AN INTERACTIVE COOKING CLASS SERIES

WINTER, SPRING, SUMMER , FALL

This month is all about Desserts!June 16th at 6:30 p.m

Tasty whole foods supper club. Fun, interactive cooking classes.

After all the washing,sorting, chopping, slicing, sauteing, flipping and frying you get to sit down and enjoy our creations.

With humor and guidance we will collectively make the meal together.

We’ll make a party out of it!

Whole foods cooking class CBC interview