Summer Rice Pudding
  1. 1 cup white sushi rice
  2. 1 apple, cubed
  3. 5 c apple juice
  4. handful raisins
  5. pinch salt
  6. chopped walnuts
  7. zest of 1 lemon
  8. juice f 1/2 lemon
  1. Combine rice, apple juice, salt and lemon zest, boil 15 minutes.
  2. Add lemon juice, boil 5 minutes more. Add cubed apple, cook briefly so cubes retain shape.
  3. Stir in raisins & walnuts.
Variations & Toppings
  1. You may dilute the apple juice: 3 cups apple juice + 2 cups water,
  2. Fancy up with: vanilla, coconut, rice syrup, soaked dried apricot in with apple juice, and add to cooked rice
  3. Suzanne’s chocolate syrup + coconut flakes = “snowball” = Rice Pudding Sundae
Atlanta Macrobiotics
My Favorite Apple Crisp
  1. 1/2 cup apple juice
  2. 1 Tablespoon arrowroot powder
  3. 5 cups sliced apples
  4. 1/2 teaspoon cinnamon
  5. Topping
  6. 1/2 cup whole rolled oats
  7. 2 Tablespoons whole wheat pastry flour
  8. 1 cup coarsely chopped mixed nuts, walnuts and pecans
  9. 1/2 cup raisins or dried cranberries, or 1/2 cup of each!
  10. 1/4 teaspoon sea salt
  11. 3 Tablespoons corn oil
  12. 2 Tablespoons rice syrup, by Suzanne’s
  1. Preheat oven to 350 degrees, oil 8-inch square baking pan, set aside.
  2. Place apple juice in mixing bowl, add arrowroot, stir to dissolve. Add apples and cinnamon, toss gently.
  3. Transfer to prepared pan and set aside.
  4. Topping: combine oats, flour, nuts, cranberries/raisin, and salt in mixing bowl. Rub oil into mixture with your fingers, then drizzle in the rice syrup while mixing with a fork. Spoon evenly over apple mixture.
  5. Bake 30-40 minutes, or until topping is golden and apples are bubbling and soft. Serve hot or warm
Atlanta Macrobiotics