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Transcript: Cooking a Macrobiotic Meal

Printable version

Episode #2 “Cooking a Macrobiotic meal.”

Nicole Tomlinson: Hi I am here with Dawn Pallavi, macrobiotic chef extraordinaire. And she's going to show us how to cook up some delicious macrobiotic meals.
Hi dawn, what do you have for us today?

Dawn Pallavi: We are going to make a few things. Were going to use tofu, so many people are afraid of tofu.

Nicole Tomlinson: I know they are, they really are because they don’t know how to cook it properly. But you’re going to take care of that.

Dawn Pallavi: I am going to take care of that.

Nicole Tomlinson: Great.

Dawn Pallavi: The good ting about tofu is that it’s bland, and it has no flavor.

Nicole Tomlinson: Ok, I have never heard people say that bland and no flavor is a good thing to eat.

Dawn Pallavi: Well it’s a good thing because you can make it taste like whatever you want.

Nicole Tomlinson: That’s great ok, so what are we going to make it taste like?

Dawn Pallavi: So we are going to fry it.

Nicole Tomlinson: Ok so you’re setting it in the pan.

Dawn Pallavi: Were setting it into the pan, the oil is hot, so this pot was heated before hand. It’s really simple to do; I am going to set it in the pan here, and were just really literally going to let it cook on each side.

Nicole Tomlinson: How long?

Dawn Pallavi: It usually takes about ten, fifteen minutes depending on how hot your pan is. This is going to be a homemade granola. And I find that most granola has sugar in it.

Nicole Tomlinson: Yes it does, very, very sweet, high in calories.

Dawn Pallavi: And so I want something sweet and crunchy, but without refined sugar.

Nicole Tomlinson: Ok how do we do that?

Dawn Pallavi: So what we are going to do is this is really simple. We are going to take some rolled oats.

Nicole Tomlinson: Are these like your regular, you find them in a box at the health food store?

Dawn Pallavi: Yeah so it’s inexpensive, rolled oats are very inexpensive. So you can add whatever you want. I like to put sesame seeds in there, because they are really high in calcium.
So I like to use pecans, you can use any nuts. If you like to use sunflower seeds, again a less expensive option. Now again if I am going to add dry fruit I will add it at the end. This is maple syrup. 100 percent pure maple syrup.

Nicole Tomlinson: this is actually healthy for you?

Dawn Pallavi: Yeah, it’s better than refined sugar.

Nicole Tomlinson: Ok, how come?

Dawn Pallavi: Its less concentrated, it doesn’t have as much as an effect on your blood sugar as cane sugar does. And it comes from more of a temperate climate instead of a tropical zone.
Now were going to take this, we are going to put it on a cookie sheet. We are going to put it in the oven, stir it every fifteen minutes, and we have homemade granola.
Poached pears are another thing that’s really simple. I like again, things that I can set aside. I have an eight year old at home.

Nicole Tomlinson: Yes, he has to be able to walk away and come back without you slaving over a hot stove.

Dawn Pallavi: Exactly, so what were going to do, really simple. Is were going to take this pear, were going to pour a little bit of apple juice in the pot. Organic of course. Were going to set the pear in there, and a pinch of sea salt in. Were going to put on the top.

Nicole Tomlinson: Why do you pout sea salt?

Dawn Pallavi: It brings out the sweetness.

Gigi (macrobiotic eater): I like my macrobiotic food because it’s so tasty, and I feel like its very
healthy, and it’s organic. I just really enjoy it.

Joy (macro eater): I am eating berry parfait, and I love it because it’s fun, beautiful and delicious.

Nicole Tomlinson: What are we doing with this parsley?
Dawn Pallavi: With this parsley, we are going to make the tofu beautiful.

Nicole Tomlinson: Oh, ok.

Dawn Pallavi: So we are just going to put this in the plate here. And you notice how it just gets nice and golden brown.

Nicole Tomlinson: So we are going to just start breaking of sprigs of this parsley here?

Dawn Pallavi: Yeah, just put them in. We don’t really need a sauce or anything for this because it’s got all the flavor in the tofu itself.
So we have our pears now, we are just going to kind of spoon this over nicely. See how soft and juicy it is.

Nicole Tomlinson: Mmm, that looks nice. That looks really good. Alright Dawn I cannot wait any longer lets dig in.
Mmm, that dressing is really light.

Dawn Pallavi: The tofu is the best.

Nicole Tomlinson: That is so good. That is so good. You really wouldn’t even be able to tell that, actually this is really good for you. You know I am loving this and I am loving the kale. I didn’t expect to, because sometime green leafy things sometime are kind of scary, but very good.

Dawn Pallavi: Can we skip and just go to desert?

Nicole Tomlinson: Let’s just go to desert.

Dawn Pallavi: Little bit of the syrup.

Nicole Tomlinson: Yes it smells delicious. Alright slice of pear here get some granola on there. Catch this? This is delicious. Oh my goodness.

Dawn Pallavi: So sweet isn’t it?

Nicole Tomlinson: This is my new favorite desert, I am taking this home.

Recipe:

2 tsp organic sesame oil
Tofu
Rolled oats
Nuts
Dried fruit
Maple syrup
Apple juice
Sea salt
Pear
Parsley
Kale
Currant
Carrots
lemon miso dressing