Close this search box.

Spring Challenge Day -31

Thirty days hath September,
April, June, and November;
All the rest have thirty-one,
Save February, with twenty-eight days clear,
And twenty-nine each leap year.

It’s been 31 days. Thank you Jessica Porter for helping to feed my family and challenging me with new, fun, whole foods , macrobiotic recipes. I hope that everyone’s recipe repertoire has increased and you have enjoyed the challenge of cooking a new recipe a day with me.

I am going to end the challenge with one of Jessica’s seasonal menus. Feel free to make your favorite dishes tonight or start on a new journey with a new cookbook. Thank you for joining me and congratulations on becoming a better cook.

A Springtime Menu

Lentil Soup

Mediterranean Barley Salad

Boiled Salad With Lots Of Leafy Greens

Strawberry Kanten With Tofu Cream

Barley Tea


Lentil Soup 

(Even though she suggested Lentil soup in her menu, she did not have a lentil soup recipe in her book. So I’m posting one from last years challenge)

Mediterranean Barley Salad


Boiled Salad With Lots Of Leafy Greens

Follow the directions for the Boiled salad recipe above but add a variety of greens (kale, collards,bokchoy, cabbage etc..)

Strawberry Kanten With Tofu Cream


4 Cups organic apple juice

1/4 Cup agar agar flakes

1/4 Cup rice syrup

Pinch sea salt

1/4 Cup kuzu root starch

1 Cup Fresh or frozen organic strawberries, chopped


Creamy Tofu Topping

1 Pound firm tofu

1 Cup rice syrup or 2/3 Cup maple syrup

1 Teaspoon umeboshi vinegar

1/2 Teaspoon vanilla



1/2 Cup finely sliced roasted almonds


Bring 31/2 cups of the apple juice, agar agar, rice syrup, and salt to a boil. Reduce heat to low simmer 10 minutes, stirring occasionally until all the agar flakes are dissolved. Dilute the kuzu in the remaining 1/2 cup  of apple juice (this juice must be room temperature or cold in order to dilute the kuzu properly). Mix  well with fingers in order to get rid of any lumps of kuzu. Add the diluted kuzu to the pot, stirring constantly to avoid lumping.

As you stir, bring the mixture back to a boil (kuzu needs to boil in order to thicken). Let boil about 1 minute, as you continue stirring. It should become slightly thickened and a little glossy, like a gravy. Add the chopped strawberries and simmer 2 more minutes. Remove from heat and pour into serving cups. Let the kanten set for about 1 hour(refrigeration optional). Meanwhile, bring a pot of water to a boil. Drop the tofu in and let it cook for 2 minutes. Remove from water. Put the tofu, sweetener, vinegar, and vanilla in a blender or food processor. Whiz ingredients until smooth. Taste and adjust sweeteners to your liking. Chill until cool and a little thickened. When the kanten has set, garnish each serving with a dollop of the creamy tofu topping and top with a sprinkle of roasted almonds.


Barley Tea




All recipes are printed with permission from Jessica Porter

One Response

  1. Thank you so much for this spring challenge MacroMom! The pictures are something I missed in the Hip Chicks Guide, so thank you for that!
    Unfortunately I didn’t have the discpline to join in this challenge everyday, but I will definately look back at your posts and try the recipes in my own pace.

    Groetjes uit Nederland 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *