We’re talkin’ macrobiotic, vegan without sugars, eggs, cream or other dairy products. And Gluten-free! Some ingredients are even used in macrobiotic home remedies. Meaning, they actually promote health, like soothing kuzu, aides digestion, and kanten flakes, a sea veggie full of minerals. Isn’t this amazing! And for sweeteners we use Suzanne’s Brown Rice Syrup or Barley Malt which are actually made from grains.
Being complex sugars, not simple sugars, they go through all steps of our digestion process and don’t cause havoc with our blood sugar. These sweeteners appear in some macro home remedy drinks, such as Ame Kuzu and Warm Barley Kanten. You can be rest-assured these are not artificial sweeteners causing ill side-effects – no saccharin, aspartame, splenda, or tropical stevia located here. We enjoy these sweets a few times a week, and find ourselves satisfied. Free from candy bars & cakes we use to crave.
What’s the ideal Macrobiotic Dessert? Gentle desserts, just cooked stove-top, rather than baked in the oven. Here’s the reason: when we’re changing our health, we avoid hard, baked ingredients with flour products so cookies, pies, cakes are not recommended daily fare. Instead we enjoy fruit cooked stove-top with a lovely kuzu glaze, or fruit kantens creating a luscious pudding consistency. Or select a parfait with fresh fruit, using kuzu rather than dairy for the creamy sauce. With locally-grown organic melons and berries soon available & ready to cool us down this summer, May’s perfect timing for a sweet macrobiotic cooking class featuring desserts!
S’pose you’re wondering: if I wish to be really healthy, why would I want to eat desserts anyway? A very insightful question! Here’s the reason. Just like deer are attracted to a salt lick, humans desire a sweeter flavor for eighty percent of food. That may seem like a lot, but just look at all the sweet vegetables we enjoy, as well as fruit, and there you have it. Even sauces served around the globe often have a sweet taste. And sometimes we just want a little something to end the meal, clear the palate. And these milder treats keep us out of t-r-o-u-b-l-e! You know, getting into traditional brimful of sugary, creamy, buttery sweets we see everywhere we go.
Another reason for learning good quality Macrobiotic Desserts is serving company and even friends stopping by. You feel confident something in your fridge is yummy-as-the-Ritz or NYC’s Serendipity – especially when serving friends who aren’t eating macro. You’ll enjoy your dessert, and their compliments. One day, for example, we delighted Abe, the insulation expert inspecting our home, with our Apple Crisp, & we joined him too, natch! Learn some delicious, healthier desserts in this macrobiotic cooking class, and you won’t have to be singing this old song:
If I knew you were comin’ I’d've baked a cake, hired a band, goodness sake!
If I knew you were comin’ I’d've baked a cake
Howdya do, howdya do, howdya do?
Our macrobiotic cooking classes features desserts you can use frequently plus just one over-the-top for very special occasions, well, maybe two over-the-top! Sometimes we just need something a little more special, or when entertaining. I mean wouldn’t you just love to serve a mini chocolate truffle? What if it had kanten flakes in it instead of eggs & a little Eden Blend Rice/Soy Beverage instead of butter & cream?
And that little chocolate chip cookie I made this December? Chips sweetened with barley malt, without dairy! So delish I gave them to lots of people in our world. And you’ll be receiving sweet notes like this: Sure enjoyed those chocolate chip cookies! Thanks, Mailman Mike.. Bet you’ll like them too! So like Rosemary Clooney sings, Come on-a my house, I’m gonna give you candy …!
Come on-a my house, my house, I’m gonna teach you cookies and truffles and tarts,
Come on-a my house I’m gonna teach to you … some sweet, yummy, healthier macro treats..