Hunting Birthday Cakes

pie crust rice

I love wandering the scraps, it allows me the creativity that is oxygen for me and that sometimes is missing in my work.
Luckily there is a kitchen that allows me to invent and play with energy and with me.
Cooking is a great gesture of love, and macrobiotic cooking is an act of true love for themselves, although it is challenging and at times threatens to become a burden. We must shake off what we know and remember that it is always a choice, not another prison:)

If we are born free and that freedom is full of responsibility, however, has been offered for a reason.

Two cups of rice with leeks (or other vegetables) other preparation
steamed vegetables (optional)
Two tablespoons of full pre-cooked polenta Tamari
Water qs

Herbes de Provence
Seeds
poppy and sesame oil and flour to grease and flour the pan

Mix rice with vegetables and let stand. The ideal would be to put them together in the morning and then bake it in the evening, to mix the flavors, but if you have limited time, you can do so at the last minute.
Grease and flour a baking pan, and pour the rice and vegetables compacted with wet hands. Pour in the polenta and moisten with water by spraying the surface, do not be afraid to overdo it, the corn will absorb.
If you have a vaporizer fill tamari is useful for spraying the surface of the cake, otherwise it is essential to determining the amount of sauce with care so as not to overdo it.
Garnish with herbs and seeds and bake at 180 degrees for 20 minutes.

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Corn Muffins Apple Bread Apricots

I muffins we like a lot and lately are becoming a habit, since che la sera crollo prima di riuscire a metter sul fuoco la colazione, e la mattina mi sveglio talmente presto che potrei fare il pane prima che la mia metà si alzi. Il silenzio e il buio di una giornata ancora da vivere mi ispirano coccole e dolcezza e hanno lo scopo segreto di convincere il mio trascurato marito ad abbandonare l’abitudine del bar ;)

Tre piccole mele biologiche (o due grandi)
100 gr . di albicocche secche
300 gr . di farina biologico
Tre cucchiai di olio di mais spremuto a freddo
Tre cucchiaini di semi di papavero
La buccia grattugiata di mezzo limone
Cannella q.b.
Un cucchiaio of cream of tartar
A pinch of salt

Wash the apricots and cut into cubes and then put them in boiling water to cover and a pinch of salt. Cook until the liquid is dry completely.
Meanwhile, cut the apples into quarters, after washing, and grate to get the puree.
In a bowl combine the first solid part: flour, baking powder, cinnamon and poppy seeds, while in another, the wet part: applesauce, apricots, lemon peel. Pour the wet into dry and mix with your hands as little as possible.
Preheat oven to 200 degrees. Fill the cups
special with the help of dough con il cucchiaio da gelato e cuocere per 20 minuti abbassando la temperatura a 180°.

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