This holiday-themed bread is easy to prepare for a potluck offering and even makes a welcome gift. The winter squash baked into the loaf provides antioxidants and a grounding, calming effect in the body during the dry and dark vata season (the energy of air and space, according to Ayurveda). Cranberries also have a variety of healthy phytonutrients and nuts are vital brain food. Try fulfilling your New Year’s resolution of having only healthy sweets with this recipe.

Yields: 1 large loaf (9 ½ inch by 5 inch)

Pre- Prep Instructions:

Pre-heat oven to 350°F

Spray large loaf pan with nonstick cooking spray

Ingredients:

 2 cups spelt flour

½ cup wheat germ

2 teaspoons baking powder

1 teaspoon cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

1 cup mashed winter squash (sugar pumpkin, butternut, or kabocha)

½ cup vegan milk (soy, almond, or ancient grain)

¼ cup safflower or sunflower oil

¼ cup maple syrup

2 teaspoons vanilla

1 tablespoon flax meal + ¼ cup water (mixed together)

¾ cup pecans, toasted and chopped

½ cup fresh cranberries

1 tablespoon maple sugar (to sprinkle over the top of loaf)

Instructions:

• Remove skin from squash, cut in half, and scrape out seeds. Cut the squash into medium sized chunks. Place squash in medium sized pot with a steamer insert and enough water to steam the squash. Cook until tender. Remove cooked squash from pot and cool before mashing.
• Sift into a large bowl the flour, wheat germ, baking powder, spices, and salt.
• In a medium bowl whisk together cooked squash, milk, oil, maple syrup, and vanilla. Add in the flax egg and stir to combine well.
• Mix the wet ingredients into the dry and mix to combine. Fold in the chopped pecans and fresh cranberries. Mix to incorporate.
• Fill the loaf pan with the batter then sprinkle the maple sugar over the top.
• Place in middle rack of oven and bake for 50 minutes, rotating the loaf half way through cooking time to ensure even baking.
• Test the center of the loaf with a toothpick; it should come out clean.
• Once loaf is baked, remove from oven and cool in the pan 10 to 15 minutes on a cooling rack before turning it out.

Rachel Zierzow

Rachel discovered macrobiotics and yoga on the same day in September 2003 and she has been an avid student and practitioner of both since. Rachel is a macrobiotic chef specializing in healing whole foods and remedies and is a lead cooking instructor at The Natural Epicurean Academy of Culinary Arts in Austin, Texas. Naturalepicurean.com.

The post Winter Squash Bread with Cranberries and Pecans appeared first on LA Yoga Magazine - Ayurveda & Health.

Photo by Jeff Skeirik/Rawtographer

“We eat with our eyes first, so indulge in gorgeous colors from the whole rainbow,” food writer Red Jen Ford urges. 

This Spiced Sweet Potato and Apple recipe includes some gorgeous colors contain specific age and disease-fighting antioxidants such as the carotenoids.

Ingredients

2 tablespoons coconut oil

3 cups sweet potates, peeled and cut into 1/2 inch cubes

1 large organic apple, cut in chunks

2 teaspoons fresh ginger, grated

1 teaspoon ground cinnamon

1/4 cup raisins

1/4 teaspoon sea salt

1/4 cup spring or filtered water

2 teaspoons maple syrup

Directions

In a large skillet, heat coconut oil. Add sweet potatoes, apples and sea salt. Saute for about 5 minutes, and then add ginger, cinnamon, and raisins.

Add water and salt, cover, and simmer until sweet potatoes are soft. Add maple syrup and simmer uncovered for a few minutes, or until liquid is reduced.

Serve warm.

Rachel Zierzow

Rachel discovered macrobiotics and yoga on the same day in September 2003 and she has been an avid student and practitioner of both since. Rachel is a macrobiotic chef specializing in healing whole foods and remedies and is a lead cooking instructor at The Natural Epicurean Academy of Culinary Arts in Austin, Texas. Naturalepicurean.com.

The post Spiced Sweet Potatoes and Apples appeared first on LA Yoga Magazine - Ayurveda & Health.

Yields: 6 servings

This sweet, creamy vegan soup is a warming addition to your holiday table. It can be served in bowls for a sit-down dinner party or in shot glasses for an appetizer.

Ingredients:

1 organic yellow onion, diced

1 tablespoon extra virgin olive oil

pinch sea salt

4 cups organic butternut squash, cubed
2 tablespoons fresh rosemary, minced, divided

spring or filtered water

sea salt, to taste

4 tablespoons coconut milk (optional for garnish)

Directions:

In large soup pot, sauté onion in olive oil and a pinch of sea salt until translucent. Add butternut squash and 1 tablespoon rosemary and coat with onion mixture. Add enough water to barely cover the squash, cover, and bring to a boil. Turn heat to low and cover. Simmer until squash is soft, about 10-15 minutes.

Purée with food mill, blender, or immersion blender. Season to taste with sea salt. Simmer for another 5 minutes to let salt incorporate into the dish.

Serve in bowls and garnish with chopped fresh rosemary and a drizzle of coconut milk.

Variation: garnish with toasted pumpkin seeds (pepitas).

Rachel Zierzow

Rachel discovered macrobiotics and yoga on the same day in September 2003 and she has been an avid student and practitioner of both since. Rachel is a macrobiotic chef specializing in healing whole foods and remedies and is a lead cooking instructor at The Natural Epicurean Academy of Culinary Arts in Austin, Texas. Naturalepicurean.com.

The post Creamy Butternut Squash Soup with Fresh Rosemary appeared first on LA Yoga Magazine - Ayurveda & Health.

Macrobiotics is an orderly approach to diet of lifestyle focused on the art of living a rich, full life. We create balance through structure in our daily lives, including sitting down for regular meals, eating local whole foods in season, sleeping according to natural cycles, and performing moderate exercise. Yoga and macrobiotics teach us to slow down, listen to our bodies, and live our lives in harmony with nature. We draw upon these values to create a healthy macrobiotic breakfast to support us throughout the day.

Foods favored in macrobiotics, in addition to being local and seasonal, are balanced energetically, support digestion, and include whole grains and vegetables including sea vegetables. Breakfast foods favor savory options that are grounding and support digestion, such as this homemade miso soup and nishime-style vegetables. This simple warming breakfast is delicious, energizing, and deeply nourishing. Often a dessert or snack, mochi is prepared here as a savory crouton that adds whole grains to your breakfast. Enjoy with the classic macrobiotic drink—a cup of alkalizing kukicha twig tea.

Vegetable Miso Soup with Mochi Croutons

Yields: 2-3 servings

Ingredients:

4 cups spring or filtered water

generous pinch of wakame flakes

1 cup daikon radish, sliced in half moons

1 celery stalk, sliced on the diagonal

2 dried shiitake mushrooms, soaked overnight and sliced (optional)

3-4 teaspoons organic 3-year barley miso*

2 green onions, sliced, for garnish

mochi croutons (see recipe)

Directions:

In medium soup pot, bring water to a boil with wakame flakes. Add daikon, celery, shiitake mushrooms, and shiitake mushroom soaking water. Reduce flame and simmer for 3–5 minutes or until vegetables are tender. Purée the miso in 1/4 cup of broth and then stir gently into soup until well mixed. Simmer on low for 2–3 minutes, serve in bowls with mochi croutons, and garnish with green onions.

* Good quality miso is unpasteurized, contains active live cultures, is made with sea salt, and should be stored in a glass container. Recommended brands include South River Miso (which has gluten-free varieties) and Mitoku.

Mochi croutons

Ingredients:

½ package plain mocha (Grainaissance brand recommended)

expeller-pressed sesame oil

a few drops shoyu (optional)

Directions:

Heat cast iron skillet on medium flame. Cut mochi into ½-inch squares. Coat bottom of skillet with sesame oil, then add mochi squares, leaving some space in between each square. Cover and turn heat to low. Turn mochi every 1-2 minutes to toast on all sides. Remove to a plate and season with shoyu, if desired, or place directly into miso soup.

Nishime-style Vegetables

Yields: 3-4 servings

Ingredients:

1 cup organic winter squash, unpeeled, cut into 1/2-inch cubes

1 cup organic carrots, cut into chunks or jewel cut

1 cup organic green cabbage, cut into squares

1-inch square kombu

1/2 cup spring or filtered water

pinch unrefined sea salt

unpasteurized shoyu or tamari, to taste

Directions:

In heavy-bottomed pot, layer vegetables in order given in pot over water and kombu. Sprinkle with pinch of sea salt.

Cover pot and bring up to a boil. Turn down to low and let vegetables cook slowly for about 20 minutes. Turn off heat and sprinkle vegetables with a little shoyu. Replace cover and give the pot a shake to coat vegetables with cooking liquid.

Variations:

– Use other hardy vegetables such as rutabaga, parsnip, Brussels sprouts, daikon radish, turnips, lotus root, or burdock.

– Simplify by using one vegetable instead of three.

Kukicha Twig Tea

Ingredients:

1 tablespoon kukicha twigs

2-3 cups spring or filtered water

Directions:

Bring twigs and water to a boil in small saucepan. Let simmer for 5 minutes. Strain and reserve twigs. Used twigs can be reused with a pinch of new twigs in the next batch of tea.

Rachel Zierzow

Rachel discovered macrobiotics and yoga on the same day in September 2003 and she has been an avid student and practitioner of both since. Rachel is a macrobiotic chef specializing in healing whole foods and remedies and is a lead cooking instructor at The Natural Epicurean Academy of Culinary Arts in Austin, Texas. Naturalepicurean.com.

The post A Macrobiotic Breakfast appeared first on LA Yoga Magazine - Ayurveda & Health.