
Macro Flavor Blog
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We are Passionate About Macrobiotic Vegan Food authored by the avid cook, food coach Michael and macrobiotic cooker Marta.
Macro Flavor Blog
2d ago
We love the taste of fresh Corn, especially Masa. Masa can be used to make a variety of dishes including Tortilla, Tamale and Pupusa. We are lucky to find organic Masa at the Berkeley Farmers’ Market every Saturday. Tonight we made Tortillas and topped them with Black Beans and Salsa. We first formed balls of... more ..read more
Macro Flavor Blog
3w ago
The flavor is rich and sweet, perfect for a fall/winter day. 3 medium sweet potatoes 1 cup chestnuts, roasted 2 teaspoons grated ginger juice small peel of lemon (about 1/4 slice) 1 tbs olive oil 2 pinches sea salt Preheat oven to 350. Score sweet potatoes with a cross and place in bowl. Add olive... more ..read more
Macro Flavor Blog
2M ago
JAMAICAN SEA MOSS GEL DRINK : You can make this Gel yourself from Sea Moss or buy the Gel. Add non-dairy milk, cinnamon, vanilla and blend. Top with roasted nuts. Sea Moss contains over 100 trace minerals and is a favorite in the Caribbean Islands. You can also use this gel as a thickener, in... more ..read more
Macro Flavor Blog
2M ago
Deep-Fried Tofu served in a dashi broth is a popular dish served in Japanese restaurants today. The outer shell of the Tofu is crispy on the outside, but custard-like on the inside. The recipe is quite simple to prepare. Garnish with finely-sliced scallions and raw-grated Daikon. 1 package of firm or silken Tofu oil for... more ..read more