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MacroTreat Friday: Delicious Veggies

Hey Friends,

I know it's MacroTREAT friday, but sometimes treats come in unsuspecting shapes and sizes.

The best TREAT I've had this week was the taste of amazingly fresh & delicious veggies. I just signed up for an organic produce box (I had one when I was in Edmonton) to supplement my weekly veggies from the market (I kind of have a love / hate relationship with grocery stores, and avoiding them and getting my foods elsewhere can feel nice!). Dang - summer's just the best! So many fresh veggies and fruits. YUM!

MTF: Fresh Veggie Saute

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Ingredients

Serves 2 veggie lovers <3

  • 3 baby bok choy
  • a large handful of fresh basil
  • 4 large green onion stalks
  • a few bunches of oyster mushrooms
  • sesame oil, ginger juice (freshly grated and squeezed, or out of a bottle), shoyu & umeboshi vinegar
  • Serve with your grain of choice

Directions

  1. Heat up a generous splash of sesame oil in a heavy pan or skillet.
  2. While pan is heating prepare the seasonings: take a cup, add some water (about 1/2 cup) and then a few drops of umeboshi vinegar, a splash of ginger juice, and a couple splashes of shoyu. Stir it all up. This will be the liquid you add to the veggies.
  3. When the pan is hot, add in the chopped green onions. Put a lid on and let them cook for a few minutes. If they are sticking, add in a splash of the cooking liquid. Stir around a few times.
  4. Add in the chopped mushrooms. Again, put the lid on and let them cook down a bit.
  5. Add in add a few splashes of the cooking liquid again.
  6. Add in the bok choy, and another splash of cooking liquid. Put the lid on, and let the  bokchoy "steam" for a few minutes on top of the mushrooms. Then stir in and let cook for a bit more.
  7. Add the chopped basil in last, and the remaining cooking liquid. Stir around, put the lid on, and cook for another minute or so.
  8. Serve with cooked rice, quinoa, millet...any grain your heart desires. Or you could even just have a couple pieces of good bread on the side, or wrap it all up in a nice pita or wrap. Your call. We enjoyed ours with fresh cooked short grain brown rice that was cooked with some wakame in it., and topped with half an umeboshi plum!
  9. ** TIP: when you take the lid off after cooking, shake the condensation on the lid back into your pan - I learned this tip from a macrobiotic cooking class I took in Japan - the teachers told me this is where a lot of good flavour ends up :)

What kinds of FRESH summer produce and food have you been treating yourself to lately?

And... HAPPY CANADA DAY weekend to all my lovely Canadian friends <3
xo Jess

Macro Mondays: The Macro Plate.

After a few days of enjoying some not very Dainty Pig like treats while on holiday, you wouldn't believe just how excited I was to get some very Dainty Pig like takeout.  

I went ahead & put together a Macro Plate for myself. It sure was a glorious one. 

And that got me thinking that I wanted to chat about just what exactly makes up a Macro Plate!

MM: Macro Plate How-to

A Macro plate is basically like a full-on Macrobiotic meal served at once, all together on one plate. Less dishes --> always a good choice when you don't have a dishwasher.

A Macro Plate usually includes a bit of everything that's recommended on the daily eating food chart, creating a nourishing & satisfying colourful meal.

Include the following if possible: 

  • Each kind of vegetable: root, ground, and leafy vegetables {for vitamins, nutrients & fibre}.
  • A Sea Vegetable {provides minerals!}
  • A protein source like tofu or beans {builds muscles!}
  • A whole grain {long lasting energy---brain power!}
  • Some natural pickle {probiotics for happy digestion}
  • Macrobiotic condiments such as gomashio - sesame salt.  {healthy fat & high quality sea salt}
  • A sauce, like a gravy or a tahini dressing, for flavour & fun, optional but highly recommended {adds in some more healthy fat, and balances flavours if it includes something sour like lemon or vinegar}

Also, the foods are prepared with different cooking styles to give your whole meal a balanced energy. A small percentage of raw veggies are included, along with a bulk of baked, steamed or boiled veggies. The raw veggies and pickles help to balance the longer cooked foods like baked or pressure cooked items. Yin & Yang, baby.

If you follow me on Facebook @ The Dainty Pig, you've probably already seen the photo below from a few days ago!

So, let's see how my plate stacked up:

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From the top left going around clockwise we have: grated carrots (root vegetable, raw), baked kabocha squash (ground vegetable), broccoli (ground vegetable, steamed), beet sauerkraut (root veggie pickle), chickpeas (protein, boiled), kale (leafy green, steamed), tofu in miso gravy (protein & sauce, sauteed), ginger cabbage omega 3 coleslaw (healthy fat, ground vegetable). The black mess in the middle is arame (seaweed).

And don't forget: 

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Soup! Barley vegetable soup (whole grains & root vegetable, ground, and leafy green vegetables) , and brown rice with white gomashio (whole grain & condiment).

Well, looks like I checked everything off, and it sure was delicious.

At home, my macro plates are usually a little less involved, often simply including a whole grain & 1 or 2 veggies dishes, and often one of those veggie dishes includes a protein in it (i.e., tofu stirfry, or adzuki squash stew).

I love Macro plates, and I know Maggie does too! They are usually colourful and simply brimming with nutrition. Yuuuuum yum.

Try making your own by mixing and matching some or all of the categories of foods listed above. :)