We live in a crazy world of salmonella-tainted chickens,
mad cow disease, hormone injected meats, e-coli contaminated
spinach, and foods filled with empty calories, additives,
and preservatives. The decision to eat a diet of organic,
plant-based, living foods is a very sensible one and
not as difficult as you may think.
It is time to take a stand and to be pro-active in
the nonviolent yet powerful movement towards world peace,
the healing of the earth, and evolving into a strong,
vibrant, healthy and happy person. It is time to grab
this book and begin your journey! I invite you to enjoy
Eat Me Now!
About the author
Melanie Waxman is a highly respected macrobiotic practitioner
and has been involved in the healing arts since the
early 80's. She has worked with students and clients
from all over the world and her seminars are considered
to be life-changing. Her common-sense approach to health
is easy to apply and realistic. Melanie has lived in
3 countries and has given birth to 7 children. She has
written four books on macrobiotic cooking, health, and
nutrition. Melanie currently maintains an active practice
in Chester County, PA.
Recipes from the book Eat me Now!
Tofu and Light Veggie Stir Fry
This light and uplifting dish is perfect for a spring
day or for helping you to feel positive and energized.
1/4 cup snow peas rinsed and finely sliced on the angle
2 cups Chinese cabbage
1 cup bean sprouts
1/2 block firm tofu sliced into small squares
1 tablespoon sesame oil
Pinch sea salt
2 teaspoons shoyu
Sprinkle a teaspoon of shoyu over the tofu and mix gently.
Heat the skillet on a medium flame and add the sesame
oil. Turn the flame to high and add the Chinese cabbage
and a pinch of sea salt. Sauté on a high flame
for about 2 minutes.
Add the snow peas and continue to sauté for another
Add the bean sprouts and mix through.
Add the tofu, rest of the shoyu and water and cover.
Cook for 2 minutes. Remove lid and mix gently.
Ravishing Raspberry Torte
Serves: 8 people
Preparation time: 25 minutes
Utensils: 9 inch round pie dish, large bowl, blender,
1/2 cup almond flour
1 cup oat flour
11/2 cups whole-wheat pastry flour
1/2 cup chopped almonds
Pinch sea salt
1 teaspoon almond essence
1 teaspoon vanilla essence
1/2 cup safflower oil
1/2 cup maple syrup or rice syrup
Sugar free Jam
Pre-heat the oven at 350 degrees.
Place the dry ingredients, almonds and salt in a large
bowl and whisk lightly.
Place the oil, syrup, vanilla and almond essence into
a small bowl. Whip together using a fork. Add the wet
ingredients to the dry and mix gentle to form a crumbly
dough. Try not to over mix.
Press two thirds of the dough into a 9 inch round pie
dish. Spread a layer of raspberry jam over the top.
Crumble a layer of the remaining dough over the top
of the jam.
Bake in an oven for 15-20 minutes.
Idea: A variety of different flavored jams can be used;
apricot, strawberry, blueberry or cherry.