Carob, also known as St. John’s Bread, is a legume from the Mediterranean whose seed pods provide a fruit that is nutritional and often used as a substitute for chocolate! This is a truly guilt-free recipe that will fool even the most discriminating youngster.

The best part about cooking “macrobiotically” is that the result is never “less than” – in fact I find the results more fulfilling in a full-body cellular sense than any other method of cooking. The only caveat is that the initial setup of a Macro kitchen can run a bit expensive because you may not […]

Oat Nut Crust No flour. 1 cup rolled oats 1/2 cup ground walnuts 1/2 cup ground almonds 1/4 tsp. sea salt 1/4 cup water 1/4 cup barley malt 3 T. corn oil Mix all the ingredients together in a large mixiing bowl.  Press mixture into the bottom only of a lightly oiled 9 or 10 […]

I am fairly certain this little recipe began with my father who loves gardening – a hobby that I most certainly inherited.  In fact both of my grandfathers were gardeners at different scales – one owned hundreds of hectares of farmland in Ecuador where he grews cacao, rice, bananas and everything else you can imagine, […]

Vintage Welsh Lemonade 1 lemon 1/2 teaspoon bicarbonate of soda 1/2 pint water sugar Squeeze the lemon juice into the water and add sugar to taste.  Add the bicarbonate of soda, stir and serve immediately. From Customs and Cooking From Wales by Sian Llewellyn Published by Celtic Educational (services) Ltd. Swansee First published 1974