sundari_dances (sundari_dances) wrote in macrobiotics,

Tried burdock and daikon : )

I have finally eaten my veggies.
I grated the daikon and just mixed it in with other stuff and honestly, it went right down, didn't even notice it! It was so cool.

And I did try the other suggestion I got about umeboshi plum vinegar and really like that too. The burdock still reminds me of a goblin horn from Lord of the Rings or something, but I've forced some down. Still not wild about it, tho.

There is a recipe I LOVED I found online and wanted to share. It was so good, our apartment smelled like heaven and this dish was served to a "steak and potatoes" dinner guest and he liked it too!

I found it online at The site was very informative for those like me still looking for more info, too.: )

Cheers all and happy cooking!

"Beautiful Barley Cakes"

2 cups cooked pearled barley
2 ea. garlic cloves, minced
1 ea. medium onion diced small
½ cup fresh or frozen sweet peas
½ cup corn
1 cup cooked black soybeans, drained
½ cup daikon, washed and cut into ¼-inch dice
½ cup carrot, washed and cut into ¼-inch dice
2 ea. leafy green leaves (collards, kale, bok choy),
washed and thick stems removed

¼ cup fresh parsley, washed and chopped
1 cup organic white pastry flour
1 TBS. Shoyu or Tamari

Green & Yellow Bean Puree
1 cup fresh green string beans, washed and cut into 1-inch pieces
1 cup fresh yellow string beans, washed and cut into 1-inch pieces
Spring or well water
½ tsp. Ume plum vinegar
Toasted Sesame Oil

Garnish: Toasted Black Sesame Seeds and sliced scallions

1. Place string beans in separate saucepans with ¼-inch water and two drops of Ume plum vinegar. Bring to a boil. Reduce to a simmer. Cover with a lid. Simmer 5 minutes. Remove from heat. Place yellow beans in a blender or small processor. Puree. Adjust thickness with bean broth. Place in small bowl and set aside until plating. Repeat using green beans.

2. In large sauté pan toast the garlic in the ½ tsp. sesame oil. Remove garlic from sesame oil. Set garlic aside.

3. Stack leafy greens. Roll them like a cigar. Slice very thin. Heat oil in sauté pan over medium-high flame. Add greens. Cook 1 minute or until bright green. Remove greens. Set aside.

4. Place barley, cooked garlic, onion, peas, corn, soybeans, daikon, carrot, leafy greens and parsley in large bowl. Fold mixture together until well blended. Add tamari and flour. Test mixture for ability to hold the shape of a small patty. If mixture is too moist add small amount of flour. Blend. If too dry add water.

5. Brush bottom of sauté pan with sesame oil. Heat over a medium flame. Place a food ring in pan. Spoon in the barley mixture. Pack mixture in ring. Remove ring. Or shape with hands. Cook until golden brown on bottom. Turn cake over. Cook until golden brown on both sides.

6. Garnish: Drizzle or create your own design with the yellow and green bean purees. Sprinkle with fresh sliced scallions and toasted black sesame seeds.
Recipe by Roxanne Koteles-Smith
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