by teresa@sweetveg | Jan 5, 2013 | Dips and Spreads, Recipes, Vegetables
I wrote this recipe over three years ago for a cooking class. I had recently been spending time with a child who would eat anything as long as I put ketchup on it. I am sure some of you know one or two of these! Sometimes you can use a food a child already loves to...
by teresa | Feb 21, 2012 | Articles
Who would think that such a cute little cookie could provide so much angst? I thought it would be fun to make some almond cookies in the shape of hearts for a certain holiday. These cookies were dairy and egg-free, sweetened with maple and brown rice syrup, and made...
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...
by teresa@sweetveg | Oct 25, 2011 | Dips and Spreads, Recipes, Vegetables
The sweetness that comes from good quality vegetables is much more balancing and nourishing for our bodies and more stabilizing for blood sugar than refined sweeteners and fruit. This recipe is for a slow cooked and pureed vegetable spread that can be used as a...
