JAPANESE STYLE MACROBIOTIC BOWL (VG)
Macrobiotic dietology is nutritional science which originated in the late 19th century in Japan. The idea of macrobiotics is that all the products are divided into yin and yang, acid and alkaline, and the goal is to strike a balance between them.
SERVES 3
Recipe from crazy-cucumber.com
Photography by Crazy Cucumber
INGREDIENTS FOR SWEET POTATO BALLS
2 cups steamed and mashed sweet potato or kumara
⅓ teaspoon garlic powder
1 teaspoon turmeric powder
1 teaspoon ground cumin seeds
½ teaspoon xanthan gum*
2 tablespoons brown rice flour
2 tablespoons toasted white and black sesame seeds
Pinch of cayenne powder
Pinch of cinnamon
Sea salt
INGREDIENTS FOR KALE & COCONUT BACON SALAD
2 cups steamed kale, chopped
1 cup steamed purple potato cubed (I use Maori potatos)
½ cup coconut bacon (available from The Green Seed)
1 tablespoon extra virgin olive oil
Sea salt
INGREDIENTS FOR BEETROOT TAHINI SAUCE
1 cooked beetroot, cubed
1 tablespoon tahini
¼ cup of room temperature water
2 teaspoon apple cider vinegar
1 teaspoon apple syrup (or maple syrup)
Pinch of salt
INGREDIENTS FOR GARNISH
3 cups cooked brown rice and quinoa mix (recipe below)
1 ½ cups Living Goodness Super Superkraut
1 cup edamame beans, boiled or steamed
1 avocado, sliced
3 tablepoons toasted pumpkin and sunflower seeds
METHOD FOR SWEET POTATO BALLS
• Preheat the oven to 180C / 350F fan bake.
• Combine all ingredients except sesame seeds in the big bowl and mix well. and chill in the fridge for about 30 minutes.
• Roll mixture into 18 balls. Keep your hands damp as it helps to prevent sticking.
• Place balls on a tray lined with baking paper and sprinkle with sesame seeds.
• Bake for 20 minutes until outside is nice and crispy.
METHOD FOR KALE & COCONUT BACON SALAD
• Put kale leaves into a steamer or colander set over a pan of boiling water. Cover with a lid and steam for 2-3 mins or until crisp-tender. Do not overcook kale leaves as the rich green colour is the vitamin content.
• To serve chop the kale leaves and mix in bowl with the steamed cubes of purple potato. Sprinkle coconut bacon over salad and season with salt and olive oil.
METHOD FOR BEETROOT TAHINI SAUCE
• Combine all ingredients in a blender and blend until smooth. If the mixture is too thick, slowly add more water or apple cider vinegar until it reaches the preferred taste and consistency.
• To serve, place brown rice and quinoa mix in the middle of the bowl, then add sweet potato balls, kale and bacon salad, sauerkraut, edamame and avocado slices. Sprinkle with toasted seeds and drizzle with tahini sauce.
METHOD FOR RICE AND QUINOA
• Place 1 cup of long grain brown rice in a large strainer or colander and rinse it thoroughly under cool water. There is no need to dry the rice before cooking; a bit of moisture on the rice is fine.
• Rinse ½ cup red and white mixed quinoa with cold water using a strainer until the water that comes through is clear.
• Place the brown rice and quinoa in a saucepan with 3 ½ cups of drinking water, juice of ½ lemon, and 4 Tbsp of tamari. Let the mix boil two minutes, cover with lid, then let it simmer 10-15 minutes until all the water has been absorbed. Serve warm.
* Xanthan gum is a bacteria-derived product, commonly used as a thickening and stabilizing agent in both food and medicine. Because of its binding properties, xanthan gum can serve as a replacement for gluten in foods designed for people who suffer from Celiac disease.