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couscous cake ingredients

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  Home > Free information > Macrobiotics > Recipes > Macrobiotic Couscous Cake
 

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Macrobiotic Couscous Cake Recipe

Couscous cake with berries

A couscous cake is a light, healthy alternative to flour based cakes. This couscous cake is free from added sugar and high in mineral, vitamins, phyto-nutrients and natural living energy. The taste can easily be adjusted to your own desire and be sweet, creamy and fruity.

NUTRITION

The couscous is lightly cooked, easy to digest and moderate (65) in the GI. It is low in calorie (175 per cup), and particularly in its whole form will provide selenium (a useful anti-oxidant) and potassium. Once the fruit, nuts and berries are added to the mix, we benefit from a wide range of amino acids, fatty acids, minerals, vitamins and phyto-nutrients, that can make this delicious satisfying cake, positively healthy.

CHI ENERGY

In terms of chi, couscous can be generally classified as a more yin and cooling grain, making it popular in hot countries and during the summer. By adding fruit, nuts and berries we create a cake that is lighter, lower in calories, lower in the GI and less cooked than cakes baked in the oven. As a result it is relatively yin and has the characteristics of earth chi in the five elements.

INGREDIENTS CAKE

Couscous (whole if possible) 2 cups

Raisins 1/4 cup

Apple Juice 2 cups

Sugar Free Jam 4 tbsp

Apple Sauce 1/2 cup

Almonds 1/2 cup

Berries 1 cup

CASHEW CREAM INGREDIENTS

Cashews 1 cup

Vanilla Powder 2 tsp

Maple Syrup 2 tbsp

PREPARATION

Put the raisins, couscous, apple juice and 2 cups of water into a pan and bring to a boil. Turn off the heat, place a lid on top and allow to stand for 20 minutes.

Place the cashews and maple syrup into a blender and blend to a cream. You will need to add some water to aid blending and obtain the ideal consistancy. Once you have a creamy consistency, blend in the vanilla to taste. Place the cream in a serving dish.

Roast the almonds in a dry pan, turning until a darker colour or place in the oven at medium for 15 minutes. Onces roasted chop into flakes.

Once the couscous is cooked, layer into a cake tin or wide container. Press down the couscous in the back of a spoon to compress into the container. Put about half the couscous into the container (or enough for the lower layer).

Spread jam over the surface of the couscous. If you are using two flavours of jam, spread in concentric circles so that each slice will have a mixture of jams. Sprinkle the chopped almonds over.

Press the remaining couscous on top of the jam to form the upper layer. Spread aply sauce over the top of the couscous. (If you cannot buy apple sauce use jam). Decorate with berries or sliced fruit and chopped almonds.

Serve with the cashew cream.

BEING CREATIVE

You can add lemon to the couscous. You can mix in mint leaves with the berries. Cinamon can be blended into the cashew cream.

Simon can help you with macrobiotic cooking classes so you can learn new skills and ways to create your own macrobiotic diet.

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