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Sweets It is natural and relaxing to enjoy a good quality sweet taste everyday. Thankfully, while eating in a macrobiotic way, we get plenty of naturally sweet taste from whole grains, and from root and round vegetables. Well-chewed brown rice, millet, barley, wheat and corn, as well as properly cooked cabbage, Chinese cabbage, carrots, parsnips, onions, winter squashes, daikon, fresh corn, and other vegetables provide plenty of the nourishing kind of “sugars” our bodies need. These foods are the first choice for sweets. A sweet taste may be obtained on a daily basis through cooking the following vegetables: - Cabbage - Squash - Onions - Parsnips - Carrots - Chestnuts - Daikon Sweet drinks made from grains and vegetables can be consumed 2-3 times per week maximum, when your health permits: - Brown rice syrup (grain-based sweetener) - Sweet vegetable drink - Amasake (best to drink warm) - Carrot juice - Barley malt (grain-based sweetener) Fruits and fruit juices can be consumed 1-2 times per week maximum, when your health permits. They provide cooling, refreshing energy, but because they are high in simple sugars and excess liquids, are not suitable for daily eating. When you really crave fruit, eat a small amount to satisfy your taste and remember that cooking fruit (as all foods) concentrates the flavor and makes it more digestable. Northern climate fruits cooked with a pinch of sea salt are the safest choice, along with hot apple cider or hot apple juice. Dried fruit is the next choice. When it is warm outside or when we need to refresh ourselves, a small portion of fresh raw fruit will satisfy. Always prepare fruits with a tiny pinch of sea salt to neutralize its acidity. SWEET VEGETABLE JAM Sweet vegetable jam may be made from the same combination of vegetables as the sweet vegetable drink. As a variation, you may also make it from one vegetable (e.g., make onion butter, carrot butter). Sweet vegetable jam may be eaten by itself or used as a spread to satisfy sweet cravings (on a rice cake or a slice of steamed sourdough bread). 1. Finely cut a large amount of onions, cabbage, carrors and hard winter squash in equal proportions. 2. Place the cut vegetables into a large pot and add about one-third the amount of water (e.g., 10 cups of vegetables and 2 to 3 cups of water). 3. Bring to a boil, reduce to a low flame and maintain a low boil. Cook for 4 to 5 hours, or until vegetables cook down into a jam consistency. Periodically check the amount of water, and add more if necessary. 4. Add a pinch of sea salt and cook another 20 minutes. For storage purposes, the jam may be poured into a glass jar and refrigerated. |
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