This is a super simple recipe for roasted beets. This is the technique I use for almost all roasted veggies. Sesame oil is always optional but can be added for some extra depth. It really gives a nice smoky flavor if you use toasted sesame oil.
Simple Roasted Veggies: Beets
4 large beets
1/4 cup olive oil
1 tablespoon sesame oil
salt & pepper (1/2 teaspoon salt, pepper to taste?)
1 tablespoon sesame seeds
2 teaspoons dried basil OR a handfull of fresh basil
Preheat oven to 400F.
Mix together the olive oil, (optional) sesame oil, salt and pepper, and sesame seeds.
Chop the beets in approximately 1-inch cubes and toss them in the olive oil mixture.
Bake on an oiled baking sheet (I like to use foil for easy cleanup) for 35 minutes or until tender.
I made these lactation cookies to promote milk production for breastfeeding. They’re yummy! My supply is actually an oversupply. I ate these in the days leading up to giving birth as well as after Kurt was born. Perhaps they had something to do with the abundance of milk I came into.
I came up with the recipe based on a few that I looked at online. It seems like the key ingredients for milk production are probably:
Brewer’s yeast (can not use any other kind of yeast – not nutritional yeast or other)
I am a big fan of juicing. I don’t do it that much at home anymore, but I used to use my Breville constantly when I lived out in CA.
Now I tend to buy my juices, but if you have the time and the space for a juicer I’d highly recommend it.
Since moving into my second trimester, I’ve had a lot of trouble with sloooooowwwww digestion and bloating. I don’t like to skip out on the veggies so I try to get them in with juice if I’m not feeling so hot.
When Macy’s sent me an infographic they made about the benefits of juicing I thought it was good timing to post it!
What’s your favorite juice recipe? I love green juices – kale, celery, cucumber, maybe 1/2 an apple, some lemon, and ginger. Yum.
The Benefits of Home Juicing Infographic by Macy’s.
This post is sponsored by Macy’s. I was invited to this opportunity by Blue Polo Interactive and received a Macy’s gift card for my time. All opinions expressed in this post are my own.
It’s a perfectly balanced plate of macrobiotic foods. My favorite macro plate consists of…
Beans or tofu
Seaweed (hijiki is probably the most common)
Steamed greens (kale, collards, chard)
Steamed carrot or sweet potato
KABOCHA or other squash
Dipping sauce (I like tahini-based ones)
What does perfectly balanced mean exactly? This goes back to the concept of yin and yang that I touched on earlier this month. Foods (and everything, really) can have yin qualities (expansive, cooling, moist) or yang qualities (contractive, warming, dry). We should try to avoid things that are way off on either side of the spectrum. Let’s go through the list of foods in a macro plate…
Brown rice –> this whole grain has almost equal parts yin and yang.
Beans, tofu, and tempeh –> these foods are also in the middle of the yin to yang spectrum.
Sea vegetables –> in the middle of the spectrum.
Leafy green vegetables (greens) and round vegetables (I guess broccoli?) –> in the middle.
Root vegetables –> in the middle of the spectrum.
Kabocha / squash –> Do these count as ’round’ veggies? They are also in the midde.
Tahini dipping sauce –> nuts are in the middle, but miso (salty – which I like in dipping sauce as well) starts to veer to the yang side of the spectrum.
Overall, a very balanced plate. If you were wondering, fish is a moderate food, though other meats (poultry, red meat, and eggs) are yang. Dairy is on the yin side.
I made a semi-macro plate just last night. I say semi because it had a fried egg on it and as I noted above, eggs are yang. Eggs are even more yang than poultry because they compress all the energy of a chicken into one small egg. That makes sense, right?
Brown rice (hiding)
Fried egg + ground sesame on top (it had a runny yolk – it’s not popped in the picture though)
Tonight I had a macro-ish meal from the nearby Chinese takeout place. It was just scallops and veggies in a very light white sauce over white rice.
Even when I’m not trying, my dinners end up kind of macrobiotic-ish these days.
SO – Macrobiotic March is wrapping up. I have covered a lot of topics but are there any other questions at all that you guys have about macrobiotics that I haven’t answered yet? Even if I don’t know the answer I’d be happy to research it and give my thoughts.
But don’t worry – just because Macro March is almost over doesn’t mean I won’t be doing macrobiotic posts. I loved posting this month and I will definitely continue to talk about my macro finds.
Those of you who have been following my blog since the beginning may have noticed the shift from eating at home often (probably 5 nights a week) to eating out… a lot. The shift happened slowly over time as I transitioned from my first job in CA, to freelancing in CA (part time), to working full time again when we moved to NYC, to working more and more! I’m not complaining about work. My career is going better than I could have ever dreamed. I love my job and I love my coworkers. I am challenged every day with real problems that I can solve.
BUT – with working so much, I just don’t make the time to cook at home. While I am sure I could make the time, it’s not a priority for me right now.
So I try to find healthy options for eating out.
Keeping with the theme of Macrobiotic March, here are some of my favorite macro meals I have eaten (out) lately. And one macro meal that I made.
A few weeks ago I got lunch with an internet friend (we go back years now) at a vegetarian restaurant in midtown called Zen Palate. The lunch and the company were great. This is what I ordered:
The dish is called Shredded Melody. It’s shredded soy protein stir-fried with celery, carrots, zucchini and pine nuts in a light garlic sauce. It came with a brown and red rice mix and 2 spring rolls. I ate most at the restuarant and had the leftovers at my desk a few hours later.
Another night, after dinner at Souen, Bobby and I shared the Cocoa Creamy Parfait: cocoa mousse with vanilla soy cream and granola.
Really delicious. I do prefer their scones though…
Another night I got takeout from Souen because I was in a rush. I had this meal after a vigorous yoga class at Pure:
Takeout Macro Plate: an ideal blance of steamed greens (collards usually), vegetables (carrots, broccoli), brown rice, beans (chickpeas here – my favorite), and hijiki seaweed.
I also got this dessert the same night…
A Macrobiotic Scone – the cranberry orange version.
Sometimes I do cook at home. One night I made this healthy fried rice variation:
Homemade macrobiotic fried rice with Trader Joe’s Healthy 8 Veggie Mix, Brussels sprouts, sesame seeds, and some teriyaki sauce. Steamed kabocha on the side, and yes I had seconds. I think this was another post-yoga meal.
Another night Bobby and I went to Hu Kitchen, a new paleo restaurant near his office. Hu Kitchen is on 5th Ave between 13th and 14th streets (right near Souen). Hu says, ‘For us, getting back to eating like humans means eating foods we would find in nature or foods minimally processed using only basic, mechanical methods.‘
I got The Herbivore: 3 veggie sides of the day. I picked creamed cauliflower with coconut milk, roasted butternut squash, and sauteed greens. That little brown thing you see is grain-free bread. All of it – absolutely amazing. I could have licked the plate. It’s a little pricey – this dish was $10 and it was not that big. We ended up getting a paleo dessert, too (chocolate chia pudding) but the picture didn’t come out well. It looked like ass so you will just have to trust me that it tasted delicious.
SO – that’s what I have been eating lately. I actually have some more macro meals but I will save them for another time. I have to get to work!
Couple other things I wanted to mention:
I have accidentally been pescetarian this month except for 1 meal (a pasta dish this weekend).
I have had diet soda only 2 times this month. (!) One day that I had it, later on I found myself at the cafe downstairs buying a cookie – the only time I was craving sugar in a few weeks. Coincidence? I don’t think so. I think diet soda makes you crave sweets.
Bobby and I are planning on doing vegetarian April! (Vegetarian = pescetarian for us.)
3. The Blissful Chef. This blog is actually really lovely, but the recipes are way more complicated than I like to do. She has a lot of really delicious looking (but seemingly kind of labor intensive) foods like Orange and Rose Blossom Cake. (She’s also not strictly macro – there is stevia in some recipes – more of a macro-leaning vegan.)
5. The Dainty Pig. Last but certainly not least, Jess is a Macro March participant! Check out her Macro Mondays. The only reason she is not in my top five is because she is not a new find
In other news, did everyone hear that Google Reader will close on July 1, 2013? Reading that announcement (via Hacker News, my favorite news source) must have been the saddest thing I read in… well, in at least the last few days. I have no idea what RSS reader I’m going to switch to. I wake up to Google Reader, I read it when I’m on lunch/break at work, I check in again at night – and it’s the absolute best way to organize my feeds that I have found so far. I never dreamed it would shut down. Even if I do find a good substitute, that just means yet another system to have to log into. I like keeping everything in Google to minimize the number of usernames and passwords I have to remember. Sigh.
A few weeks ago when my in-laws were visiting we ended up out in Flushing. Flushing (a town in the eastern part of Queens) has a huge Korean and Chinese population. We stopped into H-Mart (a Korean grocery store) just before heading back to the city and I ended up with quite a large haul. Queens prices < Manhattan prices.
One thing I picked up (it was on sale and I was curious) was ‘fern bracken’.
When I got home I discovered that ‘fern bracken’ is actually just another term for fiddlehead ferns. Fiddleheads always pop up at the farmers’ market around April. It’s good to know I can get them year round at H-Mart if I need to. If you’re familiar with Korean food, these bracken ferns / fiddleheads show up in Bi Bim Bap as well – they are the brown pieces of veggie.
Fiddleheads are high in antioxidants, and are a source of omega-3 and omega-6 fatty acids. As most vegetables, they are high in fiber. They also happen to have vitamin A, niacin, vitamin C, riboflavin, phosphorus, and even iron.
1 bag of boiled bracken fern (750 grams or 1.65 pounds). I know they sell bracken fern in a dried form, but I have not tried this recipe with the dried fiddleheads.
2 cloves of garlic, minced
2 tablespoons of soy sauce
1 tablespoon of sesame oil
1/4 teaspoon salt (or more, to taste)
1/4 teaspoon black pepper (or more, to taste)
1 tablespoon of ground black sesame (toasted pre-grinding). Feel free to substitute regular sesame seeds, and the grinding is optional.
Drain the bracken ferns and thoroughly wash them.
Chop the fern pieces into 1-2 inch pieces. Add the garlic, soy sauce, sesame oil, salt, and pepper. Mix well and make sure all the pieces are coated in the sauce.
Heat a wok on high heat. You do not need to add any oil, since there is oil in the ferns already. Saute on high heat for 5 minutes, stirring frequently (I like to use chopsticks for stirring).
Add about 3-4 tablespoons of water to the cooking ferns, turn the heat down to medium, mix again, and cover the wok. Let the ferns cook for 10 more minutes to get nice and tender.
At the end, there may be a little bit of water left – you can either continue cooking to let it boil off (uncovered again, and high heat), you can leave it in, or you can dump it out. It’s ok for this dish to have a little bit of water.
Turn off the heat under the ferns. Grind your black sesame.
Serve the fiddlehead / bracken ferns topped with sesame; mix before serving.
Have you had fiddlehead ferns? What’s your favorite way to prepare them?