by teresa | Feb 16, 2012 | Breakfast, Grains, Recipes
Traditionally, mochi is made by pounding cooked brown rice until all the individual grains are broken down into a sticky paste. Then, it is eaten fresh or dried into cakes for later use. When I first learned to make mochi waffles, I was taught to grate the hard, dried...
by teresa | Feb 12, 2012 | Dessert, Recipes
Developed by one of my teachers, David Briscoe, at Macrobiotics America, this recipe has become a standard. His Lemony Apple Pudding is delicious as well. You can use the lighter colored sweet potato, but I like to use the reddish orange type (commonly called yams in...
