Seasonal Variation: Wholesummer Meals by ilanit Tof(Out of Stock)

Enchanted Broccoli Forest with Pumpkin Creme by ilanit Tof

We are very excited to now be able to offer to you ilant's new Seasonal Variation: Wholesummer Meals cookbook. Due to the countless variations that ilant offers for each dish she presents, you will in no time find that you keep coming back to making these same recipes as your family's favorites. This is not a mere seasonal cookbook that you joyfully use just in the summer months and then have to sadly put on your book shelf for a whole year until the first rays of summer return, these recipes are meant to be used any time of the year, and if desired can be easily adapted to better suit any season! There is an entire section on seasonal variation so you can begin to intuitively understand how to do this along with information on the ingredients used that explain them from an energetic perspective with information about which organs they support and nourish.

Besides a summer's bounty of recipes, ilanit provides you with a summer staples list to help fill your pantry and refrigerator with ease, plus exercise and external treatments to help rejuvenate and revitalize you. Finally there is a list of helpful summer tips so you don't, well, end up resembling a summer prune. Please enjoy the recipe that we offer you as a sample here, and we are sure that ultimately you will want to purchase the entire book.

Enchanted Broccoli Forest base

Ingredients

• 1 cup organic polenta or coarse cornmeal
• ½ cup finely diced onions
• 1 ear of corn, taken off the cob
• 3 cups spring water
• ¼ to ½ teaspoon unrefined sea salt
• ½ cup parsley, finely chopped (omit for a sweeter taste)
• unrefined sesame oil
• 1½ cups broccoli florets, blanched

Procedure

1. Combine polenta, onions, corn, water and sea salt in a large saucepan and whisk together until the polenta mixture is smooth
2. Bring to a boil while stirring to prevent lumps
3. Cover with a tight fitting lid and immediately place the pot over a flame deflector and simmer for about 35 minutes, stirring occasionally
4. If the polenta thickens early, stir in more water
5. Once done, stir in the chopped parsley and pour into a baking dish, lightly brushed with sesame oil
6. Insert the blanched broccoli florets

Pumpkin Creme topping

Ingredients

• 3 cups of butternut, JAP pumpkin or sweet winter squash, skin removed and cut into large chunks
• 1 onion, cut into thin slices
• 1-2 tablespoons tahini (sesame butter)
• 1 tablespoon ginger juice or to taste
• a pinch of unrefined sea salt
• basil leaves (or fresh parsley)

Procedure

1. Place the pumpkin, onions and a pinch of salt into a steamer
2. Steam for 15 minutes or until soft
3. Remove and puree in a hand food mill or with a blender or food processor
4. Add the tahini, ginger juice and continue to puree until smooth and creamy
5. Pour this over the polenta base
6. Decorate with basil leaves
7. Allow to set and serve at room temperature or serve it warm (cover and place in pre heated oven at 180◦C, 355◦F for 15 minutes

Variations

Instead of polenta for the base, use

• millet
• millet and polenta (with or without fresh corn)
• millet and chestnuts (omit broccoli)
• rice and millet
• rice, millet and chestnuts (omit broccoli)
• rice and adzuki beans
• rice and hato mugi
• rice and lotus seeds
• buckwheat and quinoa
• buckwheat, brown rice and fresh corn
• buckwheat and rolled oats
• quinoa and cornmeal
• quinoa and rolled oats
• rice and chestnuts (omit broccoli)
• any grain and mixed in toasted sunflower, pumpkin seeds, sesame seeds, almonds or walnuts after cooking
• any of the above grains or grain combinations and diced sweet vegetables such as pumpkin, carrot, parsnip, sweet potato

Instead of inserting broccoli florets into the base

• spread a layer of cooked arame on the base of your choice
• spread mashed or whole adzuki beans, chickpeas or lentils

Instead of pumpkin creme topping use

• broccoli and leek puree (top with arame and carrot curls)
• cauliflower and onion or leek puree (use very light tahini or omit and thicken with Kuzu)
• parsnip creme
• sweet potato creme

Instead of tahini use

• almond or hazelnut butter or freshly roasted and ground nuts or seeds

Serving Suggestions

• start with a mild miso soup, then serve a slice of enchanted broccoli forest with a serve of quickly steamed or stir fried greens and some ginger pickles.
• conclude with adzuki bean kanten and roasted barley or green tea.
• serve smaller slices as a side dish

Techniques

• Quick boiled broccoli: pour ½ cm of water into a saucepan and bring to the boil. Immediately place broccoli florets in the boiling water and sprinkle lightly with sea salt. Place lid on pan and cook over high heat for just a few minutes, until the florets have turned bright green yet are tender. The trick is to keep the lid on with a high flame for a short time.
• Carrot curls: use a vegetable peeler or lemon zester to make decorative curls and arrange artfully.
• How to pick a perfect pumpkin: if the stem is dry, then it is ripe and sweet. If it isn't a sweet pumpkin, sprinkle with salt, toss and allow to sit for 10 minutes to bring out the sweetness.

Planned-overs

• Cook extra polenta, pour into a casserole dish, let cool, cut into squares and place in a pan lightly brushed with sesame oil, top with pumpkin sauce, mushroom ragout or stir fried vegetables.
• Add fried or un fried polenta squares to porridge or soup, make them small and use as croutons in soup or stir fries.
• Cook extra broccoli to use in a salad, soup, stir fry or toss with buckwheat noodles, Shiitake mushrooms and shoyu.
• Cook extra pumpkin and puree into a thick soup or combine with millet for a sweet next morning porridge.
• Make extra pumpkin creme to top or toss through brown rice noodles or place a dollop on top of creamy hot breakfast grain.
• Dice extra onions for a quick soup or stir-fry starter for your next meal.
• Chop extra parsley to have on hand as a garnish or chop lots of extra parsley for a quick tabbouleh salad.

All About

• Polenta has a lovely light, expansive, calming energy, particularly suited to hot summer days. Traditionally the grain used by Native Americans, corn is a grain to emphasize in the warmer months as it nourishes the heart and small intestines, the organ pair ruled by Summer's fiery energy.
• Pumpkin is smooth and creamy. Pumpkins and squashes nourish the middle organs in the body such as the spleen, pancreas and stomach, easing the emotions of worry and helping us find our centre in any season. The mellow sweetness deeply satisfies, nipping sugar cravings in the bud!
• Broccoli is brimming with antioxidants and chlorophyll - can you think of a better way to enjoy your greens than with a little broccoli magic?

Comments by those that have enjoyed Ilanit's Seasonal Variation Summer Cookbook

“I review many natural foods and cooking books and know that with this publication, you have something unique. It belongs in every macro/vegetarian starter pack and every established wholefoods kitchen to inspire new ideas. I really liked the mellow vegetable dish with the side of tofu, just what I was in the mood for last night! It was a snap to prepare, the recipe easy to follow and I enjoyed the flavours immensely.”

Gary Miller, webmaster and CEO www.cybermacro.com

“Ilanit is full of positive energy and ideas.”

Carl Ferre, editor, Macrobiotics Today, author of the Pocket Guide to Macrobiotics, California, USA

“With all the variations and suggestions, it’s like 80 recipes or so at your fingertips! – really had so much good information and a great variety of recipes that can be adapted in so many ways – good for anyone to use. Very, very nice! I love it!”

Sahaja, Macrobiotic and Wholefoods Cooking Teacher and Councelor, Founder and Director Great Life Cooking School, Perth, Australia

“We love how Ilanit presents a recipe and then all kinds of variations. We made one of the variations of the Enchanted Broccoli Forest recipe and it was a hit! Everyone liked it!”

Ginat and Sheldon Rice, International Macrobiotic teachers, Israel

A Review by Bruce Paine Bruce's Macrobiotic Book Review

Recipes to bring sunshine into your kitchen and your life this summer and beyond...

A student of Life, ilanit Tof was born in Holland, lived in Charlotte, NC as a little girl and now Melbourne Australia for over 20 years. She has studied macrobiotics in Holland and Healing with Whole foods with Paul Pitchford in California, and received a University degree in Psychology and Psychophysiology in Australia. She now is presently enrolled in Macro America's online Macrobiotic Counselor training program and is pursing a Masters/PhD in Holistic Nutrition with the American College of Holistic Nutrition.

We look forward to offering you a macrobiotic children's book that ilanit will soon publish- Michio Mouse and the Magic Spectacles, and please note that Seasonal Variation - Whole Summer Meals is but the first in a complete series of cookbooks covering all the seasons.

ilanit would very much appreciate hearing from you and you can visit her online at http://www.littletree.com.au and see the wide range of articles she has written and interests that she has. Finally, besides the interesting stories that you will find on ilanit's own web site, she has also written a few via the ongoing story competition that we run here at CyberMacro, plus check out our Spring Into Life Quiz that ilant has created to test and educate you about this season