When I moved to Santa Monica I decided to grow my own lemon tree, so I searched for the kind I would like most. It was not difficult for me to fall in love with the Meyer lemon, which is light and refreshing, sweet, and soft-skinned. I asked Eric to make a lemon pie as soon as my tree produced lemons. It was so delicious, and we could not keep it a secret, so Eric put the recipe in his first cookbook, “Love, Eric“, delicious vegan macrobiotic desserts. Each spring when my Meyer lemon tree produces fruit we make this pie, so I want to share the recipe with you so you can enjoy it like we do.
MAKES 1 PIE (9 inch pan)
For the pie crust:
1 cup spelt flour
3⁄4 cup unbleached flour
1⁄4 teaspoon sea salt
1⁄3 cup maple sugar
1⁄3 cup safflower oil
1⁄4 cup water
For the lemon filling:
1 cup plain amazake
1 1⁄2 cups lemon juice
1⁄4 cup rice syrup
1⁄4 cup maple syrup
1 teaspoon vanilla extract zest of
2 1⁄2 tablespoons agar flakes
4 tablespoons arrowroot
1⁄4 cup apple juice
extra lemon zest for garnish
To make the pie crust:
1. Preheat the oven to 350°F.
2. Combine the dry ingredients in a large bowl.
3. Add the oil and water, and knead quickly to form a dough. Allow dough to sit for 15 minutes.
4. Using a rolling pin, roll the dough in to a circle to fit a 9-inch pie pan. (Dough thickness should not exceed 1⁄4-inch).
5. Gently line the pie pan with the dough and bake for 20 to 25 minutes. Remove from the oven and allow to cool.
To make the lemon filling:
1. Combine all the ingredients, except for the arrowroot and apple juice, in a saucepan. Bring to a simmer and cook for 8 minutes, whisking constantly.
2. In a small bowl,combine the arrowroot and the apple juice, then whisk into the lemon filling.
3. Continue cooking and whisking a few more minutes. Remove from flame and allow to cool slightly.
4. Pour the filling into the baked pie shell. Garnish with lemon zest around the edges and refrigerate until firm.
from “Love, Eric “Delicious Vegan Macrobiotic Desserts Cookbook
Spring is a time when everything is growing, but at the same time sinus and skin allergies are starting to exasperate us.
In Macrobiotic practice, these symptoms come when you have had too much protein and animal fat. This remedy helps to detox excessive protein, animal fat and also release cholesterol. It also helps the function of the liver and gall bladder gently.
Leafy Greens and Red Radish Remedy Drink
Makes for 1 person
½ cup minced greens (kale, dandelion and collard)
1~ 2 grated red radish,
2 cups filtered/spring water
1 umeboshi plum (California organic ones can be purchases at Seed Kitchen)
1. Add minced greens in a small stainless pot over medium flame and bring to almost boil.
2. Bring the flame to low and simmer for 3~5 minutes.
3. Strain the greens* and put back the remedy to the pot on low flame and add red radish.
4. At the end add umeboshi plum and transfer to a cup.
• Use this greens left over from straining for soups or to sautée with other vegetables.
Do not boil. Have this remedy before breakfast for 7 to 10 days, take 3 days off, and then repeat for three months.
Personal counseling inquiring email to email@example.com
Healthy Happy Pooch is the remarkable story of a woman and her dogs. Over the last 20 years, Sanae Suzuki has pulled herself back from the brink of death — twice—by using a healthy diet and a holistic lifestyle approach. During these periods of brave struggle, she pondered the idea that what was working for her might just work for her pooches. By feeding them human-grade, plant-based foods, she saw them recover from illness, become more vibrant, and live to ripe, old ages. Healthy Happy Pooch is their story.
This book is immensely practical and includes over 50 recipes you can make for your pooches’ dinner tonight, as well as tips on everything from supplements, to what kind food and household items to avoid, to flea shampoo. Healthy Happy Pooch is also a heart-expanding tale of dramatic healing, canine friendship, and a woman who has harnessed the power of nature.
The word “macrobiotics” originated from Greek “macro” – large, long, “bios” – life, and “ticks” – skills. Macrobiotics is a philosophy of life, following the Chinese principle of “yin and yang,” which guides us in creating a balance.
Macrobiotics is a lifestyle that encourages living with the natural order of life.
Although Macrobiotics is considered an approach to life rather than a diet, food is a major component that shapes our daily life.
Whole grains are the staple, supplemented by locally grown organic vegetables, beans and sea vegetables, all prepared with traditional methods of cooking. Eating simple, natural organic foods, while avoiding highly processed and refined sugar foods, is the bottom line. It is important to lean from macrobiotics that foods can have both good and bad effects on your body. Also, the way we eat not only shapes physical health, it shapes psychological and spiritual wellbeing. The key lies in balance. In a macrobiotics diet, the composition dishes and choices of foods are adjusted according to the season, the climate, geography, and one’s age, gender, health condition, activities, and life circumstance.
Practicing macrobiotics gives you the strength to stay in touch with your feelings and bodily signs, maintain mental awareness and clarity, and help rediscover your true self.
from Love, Sanae Healing Vegan Macrobiotic Cooking Book page 239