My Macro Stuff

Macro Chocolate Chip Cookies

2010-04-24T09:53:00.003-04:00

These are UNBELIEVABLE!!! I've gotten sooo many carnivores hooked on these!

3 Tbs. canola oil

2 cups walnuts

2/3 cup maple sugar

2 tsp. vanilla extract

1½ cups oat flour

1 tsp. baking soda

1 tsp. salt

¼ tsp. ground cinnamon

2 cups rolled oats

3 3.5-oz. bars bittersweet vegan chocolate, chopped, or 1½ cups vegan chocolate chips (12 oz.) (I used grain-sweetened chocolate chips to make them macro)

1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray, or line with parchment paper.

2. Blend walnuts in food processor 30 seconds, or until ground into a fine meal. Add canola oil, and blend 2 to 3 minutes more, or until mixture has the consistency of natural peanut butter, scraping down sides of food processor occasionally. Transfer to bowl.

3. Whisk together brown sugar and ½ cup water in small saucepan, and bring mixture to a boil. Pour brown sugar mixture over ground walnut butter, add vanilla extract, and stir until no lumps remain.

4. Whisk together oat flour, baking soda, salt, and cinnamon in separate bowl. Stir oat flour mixture into walnut mixture. Cool 10 minutes. Fold in oats, then chocolate chips.

5. Shape cookie dough into 2-inch balls, and place 2 inches apart on prepared baking sheets. Flatten cookies with bottom of drinking glass dipped in water. Bake 8 to 10 minutes, or until cookies begin to brown and tops look dry. Cool 3 minutes on baking sheets, then transfer to wire rack to cool completely.

Source:

http://www.vegetariantimes.com/recipes/10870

Other grain examples and possibilities

2009-02-23T15:13:00.000-05:00

(As Your Condition Permits):

-Fried rice with vegetables (made with roasted or regular sesame oil)

-Fried noodles with vegetables (made with toasted or regular sesame oil)

-Rice with sweet rice, rice with lotus seeds, rice with sesame seeds, rice with pre-soaked dried chestnuts, rice and vegetable sushi, etc.

http://www.minadobic.org/foods2.php

Examples of grain/bean combinations

2009-02-23T15:12:00.002-05:00

- 80/90% brown rice cooked with one of the following: 10/20% azuki beans, lentils, black soy beans, chickpeas, etc.

http://www.minadobic.org/foods2.php

Examples of grain combinations

2009-02-23T15:12:00.001-05:00

-70/80% brown rice cooked with any one of the following: 20/30% barley, pearl barley, miller, wheat berries, fresh corn, whole oats, etc.

-After the pressure is completely reduced, remove the cover, let the rice sit for a few minutes to cool.

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Boiled short grain and sweet brown rice

2009-02-23T15:11:00.000-05:00

1/2 cup short grain brown rice, washed
1/2 cup sweet rice, washed
2 cups spring or well water
small pinch(es) sea salt, per cup of grain

1. Place all ingredients in a heavy pot. Cover with a heavy lid. Bring to a boil on a high flame.

2. Place a pre-heated flame deflector under the pot and reduce the flame to medium-low and simmer for approximately 60 minutes.

3. Remove with a wooden rice paddle and place in a serving dish. Cover with a bamboo mat while waiting to serve.

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Brown rice - Alternate method

2009-02-23T15:10:00.000-05:00

BROWN RICE - Alternate Method

1. Place two cups of washed brown rice in a pressure cooker with three to four cups of water.

2. Place the pressure cooker on a low flame until bubbles begin to rise.

3. Add appropriate seasoning (pinch of sea salt or thumb-size piece of kombu per cup of uncooked grain).

4. Put on the lid, turn up the flame, and bring to high pressure on a medium-high flame.

5. Place the pressure cooker on a flame deflector, reduce the flame and cook on a low-medium flame, just enough to maintain pressure.

6. At that point when the cooker has come up to pressure, cook for approximately 45 to 50 minutes.

7. Turn off the flame and let the pressure reduce naturally.

8. The rice will not stick to the bottom, so gently transfer it to a wooden bowl.

NOTE: Grains should be eaten at every meal (50% or more of your daily intake of food) and pressure-cooked brown rice should be your daily staple in temperate climates. However, many variations and combinations are possible for variety. Some suggestions are provided below.

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Brown rice

2009-02-23T15:09:00.000-05:00

1. Soak two cups of washed brown rice in three or four cups of water for three to five hours (or over night).

2. Place in a pressure cooker with a pinch of sea salt per cup of rice or a stamp-size piece of kombu per cup. (pressure cooking is best, but if pressure cooker is not available, a heavy pot and cover may be used instead.)

3. Bring up to pressure on a medium-high flame.

4. When the pressure is up, place a flame deflector underneath the pot and reduce the flame to medium low, just enough to maintain pressure. Cook for approximately 45 - 50 minutes.

5. Turn off the flame and let the pressure reduce naturally.

6. The rice will not stick to the bottom, so gently transfer it to a wooden bowl.

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Ohsawa pot pressure-cooked soaked brown rice

2009-02-23T15:08:00.001-05:00

1 cup short grain brown rice, washed and soaked
1 1/2 - 1 3/4 cup spring or well water
small piece(s) kombu, soaked and diced

1. Drain the rice, reserving and using the soaking water as part of the needed 3 cups of total water. Place the kombu in the bottom of the Ohsawa pot, then add the rice and water and fasten the lid on the pot.

2. Place the pot inside a pressure cooker that has about one inch of water in it. Fasten the lid on the pressure cooker, and place the cooker over a high flame and bring it up to pressure.

3. When the pressure comes up, the flame is reduced to low and the rice is allowed to cook for 45 to 50 minutes.

4. When the rice is done, remove the cooker from the stove and let the pressure come down. Remove the lid and take the Ohsawa pot out of the cooker. Remove the lid of the Ohsawa pot and use a wooden rice paddle to scoop the cooked grain into a serving bowl and cover with a bamboo mat until serving.

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Pressure-cooked short grain brown rice

2009-02-23T15:06:00.001-05:00

1 cup short grain brown rice, washed
1 1/2 - 1 3/4 cup spring or well water
small pinch(es) sea salt, per cup of grain

1. Place all ingredients in a pressure cooker. Fasten the lid on the cooker and place the flame on medium-high.

2. When the pressure comes up, place a pre-heated flame deflector under the cooker and reduce the flame to low. Pressure cook for approximately 45 to 50 minutes.

3. When the rice is done, remove the cooker from the stove and allow the pressure to come down. Remove the lid, and use a wooden rice paddle to scoop the cooked grain into a serving dish. Cover the dish with a bamboo mat while waiting to serve.

4. Leftover rice may be covered with a bamboo mat and stored overnight in the pantry or on a kitchen counter.

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Mastering grains – Rice

2009-02-23T15:05:00.000-05:00

The following information is provided as a guideline for the cooking and preparation of pressure-cooked rice, and is applicable to the next two rice recipes (Pressure-cooked short grain brown rice, and OHSAWA pot pressure-cooked soaked brown rice). After your rice has finished cooking, try to allow the pressure to gradually come down naturally. This creates a more peaceful quality in the rice, and your rice will have a more delicious flavor. Also, the moisture from the rice will loosen any scorched or burnt grains that may be left on the bottom of the pot, making them easier to remove without wasting any rice. Occasionally, if you are in a hurry, or if you want lighter, fluffier rice, you may bring the pressure down quickly by lifting the pressure valve. However, if your rice happens to stick to the bottom of the pot, it can be removed quite easily by adding a little water and allowing it to sit until it becomes soft. Then, drain off the water and set the rice aside for use in making soft rice, bread, etc. When removing rice from the pressure cooker, first wet your rice paddles with water to prevent the grains from sticking to it. Then, press the paddle down around the sides of the pot to loosen the grains off the sides. Remove the grain one scoop at a time, digging deeply into the pot so that each scoop includes the more yang grains at the bottom and the more yin grains at the top. Place each scoop in a wooden bowl, and with gently cutting strokes, smooth it out into the bowl. This insures an even mixture of the more yin (top) and more yang (bottom) grains throughout the bowl, creating a more balanced condition in those who eat the rice. If you have a scorched, hard, bottom layer of rice in your pot, gently push each piece of this down into the center or at the edges of the bowl, and cover them with softer grains. The heat and moisture that it contains will cause the grains to expand, thus producing a very wet and often tasteless bowl of rice. By placing your rice immediately into a wooden bowl and covering it with a bamboo mat, you allow it to cool slowly, permitting air to circulate and moisture to escape.

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Pearl barley plaster

2009-02-22T14:11:00.002-05:00

The pearl barley plaster is used to harmonize body energy, and draw out and soften excess hard fat or protein.

1. Use pearl barley, also called Hato Mugi or Jacob’s Tears. Cook to a soft consistency, using one part grain to three parts water. Let the grain cool to room temperature.

2. Mash cooked grain in a suribachi until it becomes a paste.

3. Add 5% grated ginger. Mix thoroughly.

4. Spread the mixture to 1/2" to 1" thick on a cotton cloth.

5. Apply the mixture directly to affected area (not the cloth side). Secure it in place with a bandage or tie with cotton strip. Leave on for several hours.

http://www.minadobic.org/externalremedies.php

Lotus root and ginger plaster

2009-02-22T14:11:00.001-05:00

The lotus root and ginger plaster is traditionally known for its effectiveness in dispersing and moving stagnated mucus in the bronchi, throat, lungs or sinuses.

1. Grate enough fresh lotus root to cover the area about 1/2 " thick.

2. Mix thoroughly with 5% grated ginger and 10-15% unbleached white flour.

3. Spread the mixture on a cloth or paper towel and apply directly to the skin (not the cloth side).

4. Leave on for 20 minutes to one hour.

NOTE:
- This application is more effective if preceded by a ginger compress for five minutes.

- To dissolve mucus deposits in the sinuses, you may leave the plaster on for several hours or overnight. In this case, sew a gauze mask with holes for the nose and eyes. Lotus plaster should cover the area around the eyes and above the nose. This application should be repeated for seven to ten days, and may sometimes take up to two or three weeks to be effective. But it can be very powerful to clear the sinuses. Watery or thick mucus may start to be discharged from the eyes or nose.

http://www.minadobic.org/externalremedies.php

Mustard plaster

2009-02-22T14:10:00.001-05:00

A mustard plaster is good for dissolving stagnation and stimulating circulation (especially good in cases of lung troubles, such as mucus accumulation or coughing). It is also good at relieving muscle stiffness.

1. While preparing the plaster, warm up two towels.

2. Crush enough mustard seeds to obtain a handful of mustard powder. You may also use mustard powder or mustard spread from a jar.

3. Bring some water to a boil and add enough to the mustard to make a paste.

4. Spread the paste onto _ of a triple layer of paper towels or one layer of waxed paper. Fold in half to cover the paste on both sides.

5. Spread a towel on the area to be treated. Place the mixture in its wrapper of paper towels or waxed paper on top of the towel and cover with the second towel.

6. Leave the plaster on until the heat starts to feel uncomfortable, usually about 10 to 15 minutes.

NOTE: DO NOT APPLY MUSTARD DIRECTLY ON THE SKIN, AS IT WILL BURN.

- The skin will become red which is normal.

- When using this plaster on children, mix in an equal amount of flour.

- If some mustard were to inadvertently leak and burn the skin, spread a small amount of olive oil or other light vegetable quality oil on the affected area of the skin.

- For lung troubles, you may apply the plaster on the chest or on the back, or both.

- In the case of an acute condition, you may apply the plaster two or three times a day, but please refrain from too frequent use as it may burn the skin when repeated too often.

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Kombu plaster

2009-02-22T14:09:00.002-05:00

The kombu plaster is good for burns from radiation, skin lesions, and scars.

1. Soak strips of kombu (the length depends on the area to be covered) and cut to proper size, enough for a double layer.

2. Apply the soaked kombu to the affected area, directly on the skin, in double layers.

3. Cover with a cotton cloth and leave on for three hours or longer.

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Brown rice/miso plaster

2009-02-22T14:09:00.001-05:00

The brown rice/miso plaster is used to soften accumulated, hardened fat.

1. Use cooked brown rice (cooled to room temperature) and mash well in a suribachi.

2. Mix with an equal amount of miso.

3. Add 3-4% grated ginger and mix together thoroughly, adding a small amount of water to make into a soft plaster.

4. Spread this mixture in 1/2" to 1" thickness on a cotton cloth.

5. Apply the mixture directly to the skin (not the cloth side) and leave on for three hours or longer. Secure in place with bandage or tie with cotton strip if necessary.

http://www.minadobic.org/externalremedies.php

Green clay plaster

2009-02-22T14:08:00.001-05:00

The green clay plaster is traditionally known to draw out excess fluid and fat, to provide relief from aches and pains in the joints; and to help reduce any fat accumulations.

1. Mix green clay with enough water to make into a sticky paste.

2. Apply paste directly onto affected area and cover with a cotton towel.

3. Leave on three hours or overnight.

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Chlorophyll plaster

2009-02-22T14:07:00.000-05:00

The chlorophyll plaster is helpful in lowering fevers and relieving burns.

1. Finely chop several green leafy vegetables such as daikon leaves, kale, collards, or Chinese cabbage.

2. Place green leafy vegetables in a suribachi and mash well.

3. Add 10-20% unbleached white flour and mix into a paste.

4. Spread the mixture about _" thick on a towel or cloth, and apply the greens mixture directly to the skin (not the cloth side). Leave on for two to three hours.

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Tofu and grain plaster

2009-02-22T14:06:00.001-05:00

Same as tofu plaster. You may use this plaster as an alternative if the tofu plaster feels too cold.

1. Mix 50% cooked whole grain which has cooled to room temperature (rice or barley) with 50% mashed tofu.

2. Proceed as indicated in tofu plaster.

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Tofu plaster

2009-02-22T14:05:00.002-05:00

The tofu plaster is traditionally known to help with concussions, hemorrhoids, fevers and burns. In many cases, it is more effective than ice.

1. Squeeze out the liquid from a block of tofu and mash tofu in a suribachi.

2. Add 10-20% unbleached white flour and 5% grated ginger. Mix well.

3. Apply the mixture directly to the skin and cover with a towel. You may want to secure it in place with a bandage, or tie with a cotton strip.

4. Change the plaster every two to three hours, or when it becomes hot.

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Buckwheat plaster

2009-02-22T14:05:00.001-05:00

The buckwheat plaster is helpful in drawing out retained water or other fluids when the plaster is applied to swollen areas on the leg or arms.

1. Mix buckwheat flour with a little sesame oil and enough hot water to form a stiff, hard dough.
2. Spread the dough on a cotton cloch, about _ " thick.
3. Apply the dough side (not the cloth side) directly to the swollen arm.
4. Remove after one to two hours.
5. As the plaster draws out the fluid, the dough will become soft and watery. When this happens, replace the plaster with a new, stiff dough.

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Regular potato plaster

2009-02-22T14:04:00.001-05:00

Although the regular potato plaster is not quite as effective as the taro potato plaster, you may use this plaster if taro potatoes are not available.

1. Grate potato (green potatoes are best).

2. If the potato is very watery, place it in a double layer of cheesecloth and squeeze out the excess water before combining it with the other ingredients.

3. Mash equal amounts of chopped raw leafy greens in a suribachi (kale, collards, watercress, etc.).

4. Add about 10% grated ginger to the mixture, and mix everything well.

5. If the paste is still too watery, add some unbleached white flour to thicken it to the consistency of mud or wet cement.

6. Apply as you would the taro plaster.

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Taro potato plaster

2009-02-22T14:03:00.001-05:00

The taro potato plaster is traditionally known to be helpful in drawing out blood, pus, carbon, excess protein and fat from boils and tumors.

Before applying the taro plaster, you may do a very brief ginger compress (three to five minutes) to warm up the skin and to increase the effectiveness of the plaster.

If the plaster feels too cold, a salt pack may be placed on top.

If the plaster feels itchy, you may rub sesame oil on the skin before the next time you apply this plaster.

1. Remove the skin from the taro potato. Grate the potato.

2. Add 5% grated ginger and mix. (if the paste causes too much itching, you may omit the ginger.)

3. If the paste is very wet, add a little unbleached white flour for a firmer consistency. The paste, however, should remain moist and have the consistency of wet cement or mud.

4. Spread the mixture about one-half inch thick on a clean cotton cloth.

5. Apply the mixture directly on the infected area (not the cloth side). Leave the plaster on for about four hours.

6. If the plaster has dried and is difficult or painful to remove, apply enough warm water to moisten the paste.

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Salt pack

2009-02-22T14:02:00.002-05:00

A salt pack is used to heat and ease the tension in various parts of the body (stiff muscles, the abdominal area in the case of diarrhea, menstrual or intestinal cramps, stomach cramps).

1. Dry roast 1 to 1-1/2 pounds of salt in a stainless steel skillet until it is very hot.
2. Wrap the hot salt in a thick cotton towel and tie securely with string.
3. Apply to the affected area.
4. Change the salt or reheat when it starts to cool off.
5. Save the salt as it can be used for a salt pack again. Discard when the salt becomes gray and no longer holds heat.

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Foot bath

2009-02-22T14:02:00.001-05:00

A foot bath is used to help stimulate blood and energy flow, and to warm the body.

1. Place a handful of salt in hot water.
2. Immerse feet in ankle-high water for 10 to 20 minutes.
3. A foot bath is best done before bedtime.

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Douche

2009-02-22T14:01:00.000-05:00

Douching is used to help eliminate stagnated mucus and fat in the uterus and vagina region.

1. Use one quart of bancha tea, cooled to body temperature.
2. Add 4 or 5 pinches of sea salt, the juice of _ lemon, or 2 teaspoons brown rice vinegar or umeboshi
vinegar.
3. Stir, pour into douche bottle and douche after a hip bath

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