Mattis Lundqvist - 25 Macrobiotic-Friendly Recipes--Part 2: From Smoothies and Soups to delicious Rice dishes and Salads

Servings: 8

Ingredients:

• 2 tbsp. Sesame oil

• 4 tablespoons ginger, grated

• 140 g of walnuts, soaked and chopped

• 8 tablespoons of sunflower seeds, toasted

• 8 tablespoons of pumpkin seeds, toasted

• 4 tablespoon of sesame seeds

• 600 g brown rice-cooked

• Tamari, 4 teaspoons

• 8 sheets of sushi seaweed/Nori

Preparation:

1. Take a small skillet and heat sesame oil in it. Then add ginger and saut for about a minute.

2. Take the walnuts and all the seeds (sunflower, pumpkin, sesame) and add to the skillet. Along with this, add the rice.

3. Keep stirring thoroughly. After a while, add tamari.

4. Remove the skillet from heat and allow it to cool.

5. After the rice cools down, take one sheet of nori and spread half of the mixture on it.

6. Make sure that you spread the rice till the edges and be sure to leave a margin of about an inch on one side.

7. Now, keeping the cigar shape in mind, gently roll the nori and rice. Seal it by lightly applying a drop or two of water along the outside edge.

8. Repeat the same with the remaining rice mixture.

9. Serve hot. Enjoy!

Servings: 4

Ingredients:

• 200 g brown rice

• 2 teaspoons of hazelnut butter

• 2 tablespoons of rice syrup

• 2 tablespoons of toasted sesame seeds

Preparation:

1. Blend all the ingredients.

2. Form into balls.

3. In case the mixture is still too wet, add rice but do not blend.

4. Take some nuts or seeds and roll the bolls in them for variety.

Servings: 8

Ingredients:

• 800 g Apricots, dried

• 1000 g of tofu, chopped

• 500 ml of water

• 500 ml soya milk

• Agar-Agar Seaweed

• A pinch of salt

• 500 ml orange juice

• 2 tbsp. sesame butter

• Topping: Almonds(roasted) & apricots (chopped)

Preparation:

1. Take a pan and put in some apricots and tofu. Add liquid ingredients and sprinkle a bit of salt. Boil the mixture.

2. The Agar-agar needs to be added now. Blend the mixture and put the pan on simmer for 20 minutes. Keep stirring.

3. Once done, blend the mixture. Make sure it is smooth in texture and add butter and mix.

4. Once the mixture cools down, put it in the refrigerator for a little over a half an hour so that it sets.

5. Then blend it again to attain a mousse like texture.

6. Serve with some cinnamon powder.

Servings: 8

Ingredients:

• 200 g of cooked adzuki beans

• 2 tbsp. of hazelnut butter

• 4 tbsp. of rice syrup

• 60 g ground almonds

• A pinch of salt

Preparation:

1. Mix the adzuki beans, rice syrup, vanilla, salt, hazelnut butter and enough ground almonds to knead dough that sticks and binds together.

2. Roll into small truffle sized balls.

3. Add a coating the way you please, treat yourself with these truffles with seasoning of grated coconut, coarsely chopped nuts and seeds, coco powder, sesame seeds or orange zest.

Servings: 8

Ingredients:

• 1500 ml rice milk

• 60 g Agar flakes

• 2 Pinches of Cinnamon

• 4 tsp. Rice Syrup

• A pinch of salt

• A handful of Blueberries

Preparation:

1. Take a pan and pour rice milk into it.

2. Add agar flakes and sprinkle a pinch of salt and boil.

3. Keep the fire on and simmer the mixture like the time all the agar has dissolved.

4. For taste, you could add a bit of cinnamon and rice syrup.

5. Cool the mixture and serve it in glasses.

6. It could take close to an hour to set.

7. For the topping, take a pan and put some blueberries into it. Heat the berries until the time they are soft.

8. Add a pinch of salt and keep mixing till the mixture thickens. You could also add rice syrup for taste.

Servings: 8

Ingredients:

Filling:

• 480 g of cranberries

• 1000 ml of apple juice

• 2 tablespoons raisins

• 2 tablespoons orange zest

• 2 tablespoons vanilla extract

• 1 teaspoon cinnamon

• 1 teaspoon ground cardamom

• 1 teaspoon ground cloves

• 1 tablespoon ginger, finely grated

• Salt, to taste

Pastry

• 220 g pastry flour, whole wheat

• 120 g chickpea flour

• 240 ml olive oil

• 120 ml syrup of brown rice

• Sea salt, to taste

Preparation:

To make the filling:

1. Take all the ingredients and add them to a pan and allow it to cook on low heat till the time the mixture is thick and a bit sticky.

2. In case the mixture is still too watery; you can add some kuzu to thicken.

3. In case if the mixture is too sour, then add barley malt to sweeten. You can also use brown rice syrup.

For the pastry:

1. Mix olive oil and rice syrup thoroughly.

2. Add the flours along with the salt in a small bowl and slowly pour the liquid into it till the time you get soft dough.

3. Kneading it a few times will help to bring it together.

4. Press it into tart tins of your choosing after you have oiled them.

5. Preheat the oven. Keep the temperature about 350F/180C.

6. Bake the mixture for close to 20 minutes or until the time they are a good golden color.

7. Take it out and allow them to cool. After this, take the cranberry mixture and spread it in the tart case. Bake them for 5 minutes more.

8. They can be served with almond custard or oat cream.

Servings: 12

Ingredients:

• 400 g of oats

• 3 liter of water

• For toppings, choose from sunflower seed, butter, fruit jam, ground flax, raisins, cinnamon, maple syrup, flax oil

Preparation:

1. Take a bowl and add water to it in the ratio of 3:1 with the amount of oats you are using. Let the oats soak overnight.