Oliver's Blog

Thursday 25th March 2021

Macrobiotic Cooking With Lara Holmes

Three Delicious Macrobiotic Recipes You Can Try Easily At Home

Macrobiotic cooking is not overly complicated and mainly relies on using plant-based wholefood ingredients to make deeply nourishing meals. In this blog, we look at three simple recipes - all of which are very ably demonstrated by one of our teachers Lara Holmes.

Scrambled Tofu on Sourdough Toast

Cooking Time: 9 minutes
Serves: 1 person

About 200g of firm tofu 1 small leek
1 carrot
Shoyu or tamari
Soy sauce
Mirin (sweet rice wine) or balsamic vinegar
A pinch of turmeric for a yellow colour Sesame oil
Sourdough bread
Tahini (sesame paste)

This looks a little like scrambled eggs, and has a similar rich and filling quality. If possible use a sourdough bread, which is more easily digested from the natural fermentation. Otherwise just use your favourite bread.

Slice half the leek very finely, and grate the carrot. Fry these gently in 1 Tbsp of sesame oil for 3-4 minutes, stirring frequently.

Crumble the tofu into the frying pan, mixing it up with the vegetables and fry another 3 or 4 minutes.

Add 1-2 tsp shoyu and the same of mirin or balsamic, a pinch of turmeric and a sprinkle of water. Continue to cook on a medium heat, stirring occasionally, for another 5 minutes.

Toast a slice of bread, spread thinly with tahini, and pour the scrambled tofu on top.

Berry Kanten with Almond Custard

Makes approx. 6 servings

Berry Kanten

3 cups apple & pear juice or apple juice
200g strawberries - halved or quarters depending on size
200g blueberries or raspberries
Pinch sea salt
1 tbsp agar (or according to instructions on packet)


Place juice & agar in a pan & bring to a boil then reduce heat to a slow simmer for approx. 5 mins until all agar dissolves.

Add fruit to the pan & cook on low heat for approx. 3 mins to soften fruit.

Pour liquid and fruit through sieve with jug. Use a spoon to press the fruit through the sieve until only a little pulp is left in the sieve.

Pour the liquid from the jug into bowls to set.

Almond Custard

1 cup almond or rice milk
1 tbsp white almond butter,
1 1⁄2 tbsp malted rice syrup
3⁄4 tbsp kuzu or other thickener of your choice
Optional 1 tsp vanilla powder or extract


Add the milk, rice syrup & white almond butter to a pan & whisk together.
In a separate cup, add a little extra milk to kuzu to dilute to make paste.
Add to the ingredients in pan then heat whilst stirring to form a thick custard consistency, approx. 5 mins.

Cool a little then pour a generous layer over the set kanten. Garnish with flaked almonds & a little fresh strawberry.

Pour the liquid & fruit through sieve with jug (below). Use a spoon to press the fruit through the sieve until only a little pulp is left in the sieve.

Pour the liquid from the jug into bowls to set.


Sushi nori
Short grain brown rice
Peanut butter Sushi ginger Cucumber Carrot
Spring onion Smoked salmon Sushi mat
Ume paste


Pre-cook the rice by pressure cooking with 11⁄2 cups of water to 1 cup of rice then spread the rice out in a serving dish and stir in the sushi seasoning.

Cut cucumber in long strips. Do the same for the carrots. Blanch the carrots quickly.

Now take a sheet of roasted nori, add rice and a seasoning like ume paste, and your favourite filling.

Make a sushi roll. Leave for 10 minutes then cut in different shapes.