Macrobiotic London

Recipes

Baked apples
6 apples
1 cup raisins
1/2 cup tahini
1/2 cup water
1 tea spoon instant barley cup or yanoh
pinch of salt

1. preheat oven to 180C
2. remove the core of the apple carefully, so that you have a hole all the way down
3. place them in a baking tray with a pinch of salt in the middle and bake for 20min
4. bring the water to a boil and add the barley cap or yanoh, as if making a hot drink
5. mix it with the tahini and raisins and blend it all together untill you get a smooth spread like paste
6. check the apples are properly baked by inserting a toothpick, and if soft, fill the hole with the spread.
7. you can use berries and mint for decoration

Snack: Beetroot puree
2 beetroot (raw or cooked)
half a lemon rind
2 hip soup spoon of peanut butter
pinch of salt

1. Slice the beetroot finely and boil it with the minimum ammount of water and a pinch of salt for 12min (or just take it out of the pack if you have a cooked one)
2. Add the lemon rind and the peanut butter and blend it
3. Optional: blanch some carrot and celery sticks to have with it
4. Enjoy!!!

Dessert: Vegan Carrot Cake
2 cups unbleached white flour
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 cup raisins soaked in 1/3 cup warm water
1/2 cup oil
1/2 cup soymilk
1 cup maple syrup
1 1/2 tsp orange extract
1/2 tsp lemon extract
2 cups shredded carrots
Nuts optional

1. Heat oven to 180c degrees. Grease 10" spring from pan.
2. Sift dry ingredients into bowl and stir to combine.
3. Mix in carrots, separating the shreds and making sure that they are all coated with flour.
4. Mix wet ingredients separately.
5. Combine wet with dry ingredients just until flour is absorbed.
6. Spread batter in pan. Bake about 40 minutes in center of oven, until brown and beginning to shrink from sides of pan.