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Good morning everyone.
Today I propose an interesting video, taken from ELIXIR - RAI 3
I ask you to follow it carefully and share it with your friends or on your facebook message boards :-) Enjoy

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A macrobiotic ice cream

I'm back here, someone cheered a new recipe since my long absence and so I propose a recipe fresh fresh ...
In my city there is now spring in the air, someone already feels like ice cream and then I said to myself:
Perhaps it is time to introduce my macrobiotic ice cream ....

L'ho fatto per la prima volta in occasione di una cenetta con un carissimo vecchio amico.
Era un esperimento.
Il mio amico Daniele, fiducioso, ha assistito alla preparazione del gelato.
Eh sì, perchè a prepararlo ci vuole davvero un attimo, quindi ho iniziato la preparazione proprio al momento di.."mangiarlo"

Intanto ve lo presento, eccolo qui.

Ingredienti:

un frutto ovviamente di stagione
malto di riso
congelatore
robot da cucina



Procedimento: Alcune ore prima di accingervi a preparare il vostro gelato, (diciamo anche una decina) pulite the fruit and freeze it after it is made into small cubes. In addition, the container of ice cubes, frozen even the rice malt.
spent about 10 hours (not advise you to leave the fruit more than 10 hours) you put all that into food processor and blend until you get your SPUMOSISSIMO ICE CREAM !!!!! You may need to add the malt at room temperature regulator for eye doses are not necessary.
I did it with the melon, a great success. I do not recommend the fish that are watery, while the banana is also good. If you attempt with other fruits, let me know!

assure you that this macrobiotic ice cream, completely natural and easy to make has nothing to envy a quello con latte e uova.. oltretutto, il gelato macro..è adatto anche agli intolleranti al latte....

NOTA IMPORTANTE: non utilizzando una gelatiera, è ovvio che il gelato si smonterà in poco tempo, quindi fatelo sul momento e mangiatelo subito!

Pubblicherò nel corso dell'estate, ulteriori varianti fi gelato macro.
Devo sperimentarle.
Gelati ai cereali, alle verdure, frutta secca, legumi e gelati misti.
Ovviamente le ricette saranno diverse.

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1 ^ macro apericena by stefycunsy

Sono stanca, ma felice.

Oggi ho trascorso la giornata ai fornelli, ecco perchè sono felice.

Non solo.

Ho organizzato il mio primo macro.apericena a casa, per diffondere la macrobiotica, per far incontrare nuova gente, per divertirmi, per … arrotondare lo stipendio....

E così mi sono data da fare, spesa nel nuovo negozietto vicino casa, vedura fresca al mercato dai contadini e poi finalmente tranquilla, io e i miei fornelli.

Ero un po' ansiosa, ma la mia agitazione non avrebbe prodotto buoni risultati, quindi ho cercato di rilassarmi, di fare le cose con calma, di mantenere pulito il luogo in cui “lavoravo” in modo da non...confondermi.. Ricordo la cucina di mia nonna: un vero delirio..non so come facesse a preparare da mangiare in tanto disordine. Ho preso la buona abitudine di lavare subito ciò che adopero e metterlo OK, so doing well and is able to organize .. Not to be confused ..

course after a few hours to cook .. I started to go haywire, of course ..

The anxiety was so great, especially since they continued to call: "listen, but if I bring a friend?"

"listen, there is still room for two people?" And so we got to present as many as 24 or so there, at some point I lost count ...

But talk to him, the menu .. o.. list, as they say in macrobiotics.

miso soup with soba

porcini and red wine spiced with orange and fruit dry

Pretzels with olives (only intruders, not macro) with rye croutons

Mishin sauce, tofu, chickpeas, Thain arame

seitan meatballs on a bed of fresh salad

croquettes mile pumpkin soup

Paccheri Rau of seitan and béchamel

Rice Tamio in cabbage leaves with white sauce macrobiotic

braided apricot and almond cream cake

Velia

Who were present? Friends, friends of friends, people who knew nothing of macrobiotca but was curious, or people who knows and appreciates. Natural food retailers, food lovers in general. In short, there was just more ...

was pleasant to explain the dishes, but it was even more fun to see someone explain to newcomers the dishes, when up to a minute before he did not know anything.

I must say that all they seemed pretty excited and I was delighted by the genuineness of some criticism in some style too, unknown to them or even hear them say, as soon as I tasted the soup I did not like, then, Beven, l ' I appreciated the most.

Funny too sweet taste of mousse Velia, where it gives teaspoons inviting the tasters to guess the ingredients .... thought it was chocolate, invece erano azuki! Il gusto di questa crema è molto particolare, c'è chi l'ha apprezzata e chi no, ma è stato divertente.

Beh che dire.. io ho faticato un bel po' oggi con le pentole a pressione, il tagliere..oddio, non so quanta cipolla, rapa e carota ho affettatato oggi!

Forse a leggere il menu non ci si rende conto, ma è stato un lavoraccio, eppure, a parte un po' d'ansia, è andata bene.

E' andata bene quando è arrivata Mirella, per prima.

L'ho messa subito ad affettare il pane per i crostini, poi Nadia e Valentina a farcirli.

Poi la fortuna di ricevere il pane a domicilio.. e le scodelline per la zuppa da guest unknown to me, with whom I could exchange a few words and tell how I approached the macrobiotic .. and the idea of \u200b\u200bdoing macro.buffet, then two words on the blog .....

After washed and dressed the salad, everything was done and I could enjoy the evening, but I was still anxious, because I ate only when they are all gone.

I hope this is just the first of a series of events to disseminate the Macrobiotic, broaden your friendships, Diver e.. realize, after meals, which all in all, this is not only macrobiotic food for patients, as some argue sometimes.

This evening I was told that questa cucina è gustosa e... colorata, ben presentabile..

Beh, sì, è vero, la freschezza dell'insalata del contadino e della zucca, si notavano dai colori spiccati e dal gusto, ovviamente...

Sicuramente da rifare....

Spero presto...

Anche se forse non tutti leggeranno, grazie a tutti i 24 presenti... è stato bello..

e questa sera stefycunsy non era .. in YOUR kitchen, ma.. in HER Kitchen!!!

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GNOCCHETTI Casarecce CREAM SUNFLOWER

Adoro fare la pasta in casa ma a volte si crede, erroneamente, che ci voglia molto tempo e così le donne che maneggiano la pasta stanno andando in via d'estinzione, purtroppo.

Ma se ci pensate, non ci vuole niente!
Come diceva mia nonna: "chi 'ngi voli?" eheheh

Per realizzare questi gnocchetti, per due persone, ho impiegato si e no 10 minuti.

Nadia mi è testimone e può confermarlo, era con me.


Ecco gli ingredienti necessari per l'impasto:

Ho messo in una ciotola di vetro 100 gr di semola integrale di grano duro, che è quella indicata per fare le paste senza uovo, ed ho unito acqua a temperatura ambiente fino a raggiungere una giusta consistenza, ben soda ma al contempo stesso morbida.

Soon after I got the "strips" long, I cut as shown in photo, with the help of the mythical spatula iron that gave me my grandmother ... Then I sprinkle the rice flour, which is rather a meal wonderfully suited to the dough does not stick, (try it).

Now takes action that nice wooden contraption that do not know the name you see in the picture. Dusting himself on the rice flour and I slipped quickly and vigorously the small pieces of dough, getting these wonderful dumplings.

I put them in a tray and let them stand until ready to cook.
Belli eh!?

Ora prepariamo il condimento.
No, non il ragù di carne, no, neppure un intruglio con la panna, nulla di tutto ciò.
Non voglio rovinare questi delicati gnocchetti con sughi elaborati e da buona macrobiotica, prendo dello scalogno, dell'olio extravergine di oliva e dei semi di girasole!

In una padella faccio saltare poco olio, lo scalogno tagliato finemente e il sale integrale.
Dopo pochi minuti, senza far soffriggere, aggiungo i semi di girasole precedentemente tritati ed abbondante timo, che tanto mi piace... faccio amalgamare bene e ci salto su gli gnocchetti con poca acqua di cottura.

Non ho aggiunto ulteriore sale, ma se proprio volete, potete unire un goccino di tamari (Salas soya) and the dish is ready, simple, light and fragrant!

took me over to describe the dish to do it!
Povatelo, cream and sunflower seeds are really tasty, there's no need to add milk butter cream as in many traditional recipes!

But what are the sunflower seeds? In
sunflower seeds are so many proteins, carbohydrates, minerals and vitamins.

In sunflower seeds are the rare VITAMIN B12, absent in other foods of plant origin, and a record content of vitamins B1, the most high in absolute among all foods.

also good values \u200b\u200bof Vitamin A, D, E and PP.

They also have more usable protein than soy, and a high concentration of linoleic acid, a precursor essential fatty acids.

can be used to enrich bread and bakery products , mixing the dough of flour or added to salads or other vegetables.

If desired, before adding them to dishes you can lightly toast in a pan with a pinch of salt, but you can also enjoy the natural, together with a mixture of cereals breakfast.

A couple of tablespoons a day, an amount not to exceed.

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WEANING vegan seitan

share with you this interesting video, which is useful not only for those with children, but for everyone.

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How many times have you seen and eaten in restaurants seitan patties vegetarian or vegan?
But who knows how to do, I always wondered.
To all I would have thought, except that the ingredients we had rice!
But let's get to the recipe: Ingredients

:


Seitan 300g 150g rice 250g wholemeal

water 1 onion, 1 carrot, 1 celeriac (or celery)
condiments: shoyu and olive oil
at will: sage, sesame seeds, curry

Procedure:

In a pan put two rounds of oil, a beautiful onion, a carrot and a turnip cut into pieces 150g wholemeal rice, 300g of seitan, sage. Cook a few minutes over high heat, then add 250g of water. At this point you can close the pressure cooker, (if desired you can cook in regular pot) by moving a small stove with flame to a minimum and as soon as the pressure will be calculated 20 minutes.

After this time, you bleed the pot (even better if you let it rest a quarter-hour closed) and pour everything into a blender or food processor if you prefer, by combining 2 tablespoons shoyu (or tamari soy sauce) and a little curry powder (optional, I have not made)
Spend everything and let cool.

At this point, you can start making the meatballs, having at hand a little bowl of water you use to wet your hands between a meatball and the other, thus preventing the mixture from sticking to hands.

This dose will get about twenty croquettes.
At leisure, you can pass them in a saucer of sesame seeds.

Bake at 180 degrees for about 15 minutes or more, accounted for you depending on your oven.
Serve the meatballs as you like, but to love on a bed of fresh salad, seasoned with shoyu and a little oil.

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MEATBALLS RICE ROLLS ON A BED OF CABBAGE LEAVES RICE SAUCE MACRO

If you are looking for a healthy recipe you want to impress your guests with an unusual and tasty dish, this recipe is for you! Perhaps, indeed, of course, pictures do not do justice, but I'm not a photographer! I present to you the recipe today, certain that there fiderete of my word and who has been eating these rolls.

So what we need:

- rice cooked, I used the recipe for rice Tamio (I recommend it or not reach the same result)
- béchamel macrobiotics, also suitable for those intolerant to milk, made only with water but delicious .. (Try it)
- the leaves of cabbage.

Procedure:

The first thing to do is prepare the rice Tamio bechamel and macrobiotic
At this point we can take care of the cabbage.
I cooked the cabbage leaves left whole, I removed the hard part, which can be used to make soups or even eaten raw. Mine was so tender and fresh that I ate
now ;-) I put the leaves on the basket, placed inside a pressure cooker with a goccino water and cook for 4 minutes exactly I did NOT MORE '! !
I quickly extract the cabbage was well cooked and soft but not breaking, baking perfect for our preparation. Failing to do so in boiling water is not absorbed and have therefore appeared to be very dry. If you plan to boil them in water, put very little water and allow to drain well after cooking.

Without this, you can set about stuffing the leaves with Tamio rice and close in on themselves. In a pan, put the spoons of sauce macrobiotics and after that you can lay over your rolls and cover (not drown, I highly recommend) with other macro sauce.

Now there will be nothing to do but bake for a few minutes, the time necessary for you to just DORINO.
Serve warm.
I've appreciated very, very good, even cold.

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Tamio

I met several people who went to a naturopath Japanese, Tamio.
Tamio is very popular in my city, because it has helped many people and their health problems.
What is her .. secret .. I do not know .. I have not had the pleasure of knowing him, but those who met him said that his initial indications are intended to power. He advised

virtually everyone to follow diet mainly based on rice, like macrobiotics teaches ..
Here's his recipe:
brown rice with onion, turnip and carrot.

I called RICE Tamio for obvious reasons. The combination
turnip / onion, I think, is wonderful, making them simmer together you get this kind of delicious creamy sauce to say the least, if we then add the carrot even better.
fact, I have "married" these two first ingredients, turnip and onion, alternating as usual .. nitukè winter vegetables in the third rotation .. but onion and turnip ... ALWAYS. Tamio

Great!
I guarantee that those who have tasted was amazed by the sweetness of these combinations.
Here is the recipe: Ingredients

:

1 turnip 1 carrot 1 onion

rice and whole salt, tamari sauce (soy)

Procedure:
The first thing to do is obviously cook the rice in pressure cooker, I get on well with the proportion of rice and 2.5 to 1 part water, adding a full grain of salt. From the moment the pot is under pressure, calculating 45 minutes of cooking to a very slow flame. After 45 minutes, I let the pot sit, unopened, for at least 30 minutes.
During this long wait, I'm taking my nitukè.
I clean my vegetables with the help of tawashi, Japanese brush.
Using this brush, and of course you buy vegetables from farmers or people that we trust it, or used chemicals to peel .. can we avoid the vegetables.
Just clean with this fantastic brush! Look
the turnip and carrot before!

In a saucepan put two rounds of oil, in this case I used oil sunflower seeds, then finely chopped onion, the whole salt, turnip and carrot, also finely chopped.
cover and cook without ever opening the cover, except in extreme cases, to add a goccino water. Obviously, the flame will be low. When our
nitukè is well cooked, we add a teaspoon of tamari sauce (soy) and brown rice. Mix well and Tamio rice is ready.

Delicious, no doubt about it .....