Macro Magick Menu Ideas & Recipes Pt. 2

By Claudette Vaughan

  Macro Magick Menu Ideas and Recipes Part 2
  Macro Magick Menu Ideas and Recipes Part 3

• Split Pea Soup
• Millet Dish
• Baked Pumpkin and Parsnip
• Baked Millet and Pumpkin Sauce
• The Butternut Sauce
• Poached Pears and Nut Cream
• Nut Cream

Split Pea Soup

You'll Need:

1C Split Peas – washed and soaked overnight

1 sq. Dried Tofu – rinsed, soaked until soft

1 Carrot, washed and diced

1 Onion, diced

2” Wakame/Kombu, minced after rinsing

4-5 cups of purified water

Shoyu or Miso for seasoning

Method:

Bring water to the boil. Add peas and skim the foam from the surface. Cover and cook on a low/med flame for ½ hour. Add tofu and cook for another ½ hour on a low flame covered. Add the veges. Cook the carrot and the onion and wakame until soft. Season and garnish with a slice of deep-fried Lotus root and parsley.

Millet Dish

Millet is the most alkaline of all the grains.

You'll Need:

1 C Bio-Dynamic Millet

Pinch of Sea salt

Method:

Wash the millet in a fine mesh sieve and drain.

Heat the cast iron skillet and at the same time put up your water to boil (cover pot).

Roast the millet in an oiled or unoiled pan until dry and nutty smelling.

Add the millet to the boiling water with salt. Cover and lower the flame to the lowest heat. Cook for ½ hour. When millet is done remove from the pot and “fluff” up.

Baked Pumpkin and Parsnip

You'll Need:

1 good sized slice of Butternut or Queensland Blue Pumpkin, (skins on) per person

1 Parsnip wedge

1 Tsp. Sesame or Corn oil and 1Tbs. Shoyu – whisk these together to mix.

Brush the parsnip and the pumpkin with Shoyu and oil. Place in a baking dish and add a ¼ cup of water. (this keeps the pumpkin moist). Bake in a pre-heated oven for ½ hour.

Baked Millet and Pumpkin Sauce

You'll Need: 

1 C Brown Rice, washed

1 C Millet, washed. Make sure the millet is hulled.

½ C Buckwheat (must be hulled)

½ C Corn Kernels

¼ C Hiziki seaweed. Wash and soak for the first ½ hour.

1 medium Onion, diced

1 good sized clove of Garlic, chopped finely

A little oil to sauté. Sesame oil is nice for this dish.

Method:

Roast the Millet, Rice and Buckwheat together until dry (no oil and smelling nutty).

Add the sesame oil and continue roasting for 5 minutes.

Add your Onion. Add garlic and sauté for one minute. Add Hiziki and sauté for one minute more. Mix in the corn. Add 51/2 cups of water (this includes your Hiziki soaking water). Bring to the boil. Cover it. Place into a 180C oven and cook for 45 minutes to one hour. Clay pots are favoured by vegan macrobiotic people.

The Butternut Sauce

You'll Need:

Scrub the skin of the Butternut to make 2 C diced Butternut

One 3” piece of Kombu

One pinch of salt

Large square of fresh ginger, sliced

Method:

Put all of these into a pot. Cook until soft. Blend until sauce is of a smooth consistency and serve over the mixture.

Poached Pears and Nut Cream

You'll Need:

4 Pears, cored and cut into slices

Purified water or apple juice

1 Tsb. Ginger juice

Kuzu to thicken

Method: Place the pears in a pan, cover with liquid and simmer for 10-20 minutes until tender. Add the ginger juice. Thicken with kuzu. Sprinkle with sesame seeds and serve.

Nut Cream

You'll Need:

1 C Cashews, lightly roasted

1 C Almonds, lightly roasted

2 Tbsp. Maple Syrup

1 Tsp. Vanilla

1/3 to ½ cup Soya milk/ or the excess liquid from the cooked fruit

Method:

Blend above ingredients in a food processor until creamy consistency. Purified water may be added if too thick.

Optional: Add 1 ripe banana to mixture when blending