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MacroTreatFriday (MTF): Pumpkiney, pumpkin, pumpkin!

Hi there sweet friends,

If you read anything related to food, no doubt you've been swarmed lately with pumpkin everything. Drinks, treats, soups, casseroles, you name it. I can't really say I'm that sad about it. I do love pumpkin in cooking and in baking. I use pumpkin year round, but there is something extra lovely about it, at this time of year.

So, without further ado, this Macro Treat Friday post is a Dainty Pig round-up of all things to do with pumpkin, that I have posted on the blog over the years.

MTF: Dainty Pig Macrobiotic Pumpkin Recipe Round-up

Get your oven mitts out, crank up the music, and put your apron on :)

ALL of these treats are vegan, whole-food based and use natural ingredients. Most are gluten free friendly, and are in tune with Macrobiotic principles.

 

Dainty Pig Pumpkin Pie

RECIPE HERE

Crustless 10 Minute Macro Pumpkin Pie

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RECIPE HERE

Chocolate Chip & Pecan Pumpkin Oat Cookies

RECIPE HERE

Baked Oatmeal Pumpkin Muffins

RECIPE HERE

Pumpkin Pudding / Custard

RECIPE HERE

Easiest Pumpkin Spice Cookies Ever

RECIPE HERE

Pumpkin Oatmeal Chocolate Chip Cookies

RECIPE HERE

Pumpkin Oatmeal Carrot Cake

RECIPE HERE

And, I also have a whole bunch of tips and tricks for selecting winter squash, the differences in the types, how to perfectly bake squash every time, and some recipes using all kinds of winter squash in your meals.

Winter Squash How-To Guide

CLICK HERE for TIPS & WINTER SQUASH RECIPES

 

Also, I am super happy to announce that I'll be teaching another class next week, Friday the 26th, at Templed Mind, on Macrobiotic Sweets - finding sweetness within the Macro lifestyle, and how to make some tasty treats - great tips for the upcoming holidays. Class info is HERE. Hope to see you there!

What's your favourite PUMPKIN treat?

Happy day, weekend, baking, life, you name it.
Sending some love your way.

xo jess
 

 

 

Macro Monday: daikon

When I wait in line at the market, and at grocery stores, I often overhear a variation of the same question..."what IS that?" says someone, while pointing at the giant daikon in my shopping basket... and "what do you do with THAT?"

Well, dear friends, if you've ever wondered just that, then this post is for you. It's all about what you can do with one of my favourite veggies:

Macro Monday: Daikon

Daikon are a kind of Asian radish, and are characterized by their enormous size. They most commonly look like giant white carrots, and can be up to 14" long.

Thanks  Wikipedia , for the image :)

Thanks Wikipedia, for the image :)

Daikon have many healing properties, and are used extensively through Asia as both food, and as remedies for specific conditions. They are often used to make pickles - Japanese style, and Korean style (spicy like kimchi). They are often in miso soup, too. Really the ways of using this wonderful veggie seem unlimited. It's just THAT good :)

I have found that the smaller and/or shorter or rounder ones have a stronger "radish" flavour. Look for ones that have the leaves on - they will be fresher, AND you can eat the leaves too (chop them up, and lightly steam or saute with the daikon).

Today though, I want to talk about a few of the different ways of preparing it!

How to Prepare Daikon

When you cook the daikon, it loses a lot of its pungency and bitterness, and instead becomes gently sweet.

Steamed

My favourite, as far as simplicity and taste goes, is simply to steam it. I cut off a chunk, scrub it, and cut it into rounds, then in half, so I have some nice half-moon shapes. Then I simply steam it, for about the same length of time as you would steam carrots (depending on the size). Daikon & carrots steamed together make a fine match, just are steamed daikon and greens. Drizzle a tiny bit of umeboshi vinegar after steaming. Yum.

Stir-Fry

I have also cut thinner rounds, and/or diced it into small chunks and thrown it into a veggie stir-fry or saute.

Long cooked // Daikon stew

You can also easily make a delicious dish of stewed daikon. And it's one of my favourite ways to enjoy this veggie.

Cut the daikon into thick rounds (peeling the skin off makes for a nicer flavour), place a strip of kombu in a saucepan, and place the daikon rounds on top. Add just enough water to cover the daikon. Bring to boil, then turn heat to low and slowly simmer with lid on. Check often, and continue adding tiny bits of water as needed, as it boils away. You can let it cook for a long time - up to an hour or perhaps even more, depending on the thickness of your daikon rounds. The longer you cook it, the sweeter it'll be. The daikon is ready when a toothpick can be easily inserted. Once it is done, add in a few teaspoons of shoyu and let simmer for 5 more minutes or so. Clamp the lid down (using an oven mitt), and give the pot a good shake, and serve.

Raw

And of course you can slice it and put it in salads just like any other radish. You can also julienne it, and/or grate it - you may have noticed that white vegetable they serve with sashimi at Japanese restaurants...yep, that'd be daikon.

Have you ever tried daikon? What's your favourite way of eating it?

I'll leave you with a photo of my goodies from the Market this week. Summer's the best. Do you see the daikon hiding in there?

Have a great week, friends, and see you back here on Friday, for MacroTreat Friday!

MacroTreat Friday: Macrobiotic Nut Butter Cookies

Ready for another Friday treat? These are waaaayyyy too easy. I've made variations on these bad boys for a few years now, and I decided it was finally time to dig up the recipe for the blog. Happy weekend, friends!

MacroTreat Friday: Nut/Seed Butter Cookies

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Quick, Easy, no added oil or sugar. Gluten Free option too!
Makes 16 small cookies, or 12 medium sized cookies.

Ingredients

  • 1.25 cups whole sprouted spelt flour or whole oat flour
  • Optional: sub in 1/4 cup rolled oat flakes for 1/4 cup of the flour
  • pinch sea salt
  • 1 tsp cinnamon
  • 1 tsp ginger (optional, I recommend if using peanut butter, it's delicious).
  • 3/4 tsp baking soda
  • 3/4 cup sunflower seed or peanut butter (or any nut/seed butter of choice)
  • 1/2 cup pure maple syrup (I'm sure you could sub rice syrup here)
  • a few drops of umeboshi vinegar (trust me on this one)
  • splash of water if necessary
  • optional: 1/2 cup add ins such as chocolate chips, cocoa nibs, etc.
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Directions

  1. Preheat oven to 350F.
  2. Mix all dry ingredients in one bowl (except the optional add-ins).
  3. In a separate bowl combine nut/seed butter and maple syrup. I whisked them together with a fork.
  4. Drop in the umeboshi vinegar to the wet ingredients and mix.
  5. Combine wet & dry. Add a tiny splash of water if you need it. The dough will be pretty sticky, and rather thick.
  6. If using any add-ins like chocolate chips, feel free to throw them in now.
  7. Using hands make 16 cookie dough balls, and place on greased cookie sheet (if dough is too sticky, it was for me with the oat flour version, then just scoop out with a spoon).
  8. Wet a fork, and then use it to press down / flatten each cookie.
  9. Bake for 12-14 minutes or so, if making smaller cookies, & 15-18 mins for larger sized. Check to make sure bottoms are brown. They'll firm up as they cool.
pbcookes1-1.jpg

I've made these multiple times - sometimes with the oat flakes, sometimes without, and using all kinds of flours. I think overall I prefer the sunflower butter / oat flour combo, but T loves the peanut butter ones. Really, any way you choose to go, these are just too easy and delicious to go wrong.

I'd love to hear if you try any variations on these guys.

Enjoy!
xo jess