The Macrobiotic Stoner

Ingredients
1/8 cup chamomile
1/8 cup fenugreek
1/8 cup anise
1/8 cup dill
1/8 cup fennel seeds
1/8 cup ginger

Directions
Steep equal parts of all ingredients in 4-6 cups boiling water for 15-20 minutes: Can be added to breastmilk hot or cold – I usually make a batch and bottle it to I can add as needed over the next few days; 2-3 tbsp mixed with 2-3 ounces of breastmilk once per day.

I came up with this tea based on some advice from herbalist friends and various web sources. My daughter was crying uncontrollably at night and nothing we did seemed to ease her clear discomfort. A little of this added to my breastmilk in a bottle seemed to do the trick (though babies change so rapidly and so uniquely, it’s nearly impossible to tell what you did right… unless I suppose you had identical twins for a control setup). After a 1 week I skipped for a couple days and she was back up crying. Since then we give it to her every day; it doesn’t seem to matter what time – it appears that as long as she has it once a day, it keeps her stomach calm through several feedings.

…they do contain eggs however; Eggs are an exception to my general non-dairy rule, due to the many positive health benefits I’ve read about them. If you’re vegan, I’ve tried the same recipe without – results in a more bread-y/cake-y consistency.

Ingredients
Batter:
1.5 cups buckwheat, spelt, or whole wheat flour (or any combination)
1.5 cups soy milk
1 egg
1 ripe banana
2 tbsp honey or agave
1 tsp salt
3 tbsp soy spread
2 tsp baking powder

Toppings:
1 pint blueberries
1 pint raspberries
1 cup chopped walnuts, toasted

Additional:
+/- 1/4 cup olive oil (for frying)
maple syrup (of course!)

Directions
-Mix all batter ingredients together in the blender (I find that putting the flour in first seems to keep it from getting stuck to the sides).
-toast the walnuts in oven or toaster oven
-burner should be set low to medium
-grease skillet liberally with olive oil
-pour batter into pan, immediately add toppings
-flip when edges are dry and middle starts to bubble a bit
-serve with maple syrup

Description:
Rich, chewy, chocolatey, vegan, whole-grain cookies with the sweetness of honey & agave. Almost as good as really great sex, and definitely better than some sex I’ve had. Makes about 20 4″ diameter cookies.

Ingredients:
1 cup whole wheat flour
1/2 cup whole spelt flour
1/2 cup flaxmeal
2 tsps baking powder
1/2 tsp.salt
1/2 tsp cinnamon
1/2 tsp nutmeg
2 cups vegan chocolate chips
1 pint fresh blueberries

1/2 cup agave
1/2 cup honey or maple syrup
1/3 cup olive oil
1/3 cup sesame oil
1 teaspoon vanilla
1/4 cup water

Directions:
Preheat oven to 350.

In a large bowl mix flour, baking powder, salt, cinnamon (if you choose). Add chips and blueberries. Make a well in the center and set aside.

In a blender, mix the oil, honey, agave, vanilla & water.

Pour oil-honey mixture into the well of the large bowl & mix by hand until well blended.

Spoon onto ungreased cookie sheets & place in oven.

Bake for 5 minutes and then flip and rotate the sheets.(top to bottom,and 180 degree rotation) Bake another 4 minutes and check them. They should be brown around the edges but the top almost the same light color as the dough – take them out when they seem slightly underdone and move them to wire cooling racks.

Description:
SUPER Quick & healthy dessert – great for the munchies & a short attention-span. Makes about 3 cups (3 servings, not including garnish)



Ingredients:
Pudding:
8 oz. tofu
8 oz. coconut milk
1 mango, peeled & sliced
2 tbsp agave
1 ripe banana

Garnish:
2 cups: blackberries, raspberries, strawberries, blueberries, or all of the above!

Directions:
Mix tofu, coconut milk, mango, banana & agave in the blender until smooth. Pour over berries, or use them as a garnish. Serve.

Description
While I use it primarily as a salad dressing, I’ve found it to be delightful on cooked veggies, crudité, rice, pasta, even toast.

Ingredients
Makes a little over 1 cup, about enough for about 2 people

(Ideally all ingredients should be organic and raw)
1/2 cup extra virgin olive oil
1/2 cup soy or almond milk
2 tablespoons tahini
juice from 1/2 lemon
1 clove garlic
a dash of salt (1/8 tsp.)
a dash of pepper (1/8 tsp.)
a dash of paprika

Directions
Combine all ingredients in blender until smooth. If you don’t have a blender, mix the tahini and oil first until smooth, then chop the garlic finely and mix it in along with the rest of the ingredients. Serve immediately. If you’re going to keep it for another meal, it should be stored in the refrigerator, though this will cause it to thicken due to the olive oil and you might want to leave it out for 30 minutes & remix before serving.

For variation, I  sometimes start with the above as a base and then add any of the following:
scallion
lemon peel
merken
rosemary
parsley
swap out the tahini with peanut butter to make a creamy peanut dressing