Cook more macrobiotic meals

Kantens are loose-set jellies whose texture is sex on a plate. You have to eat them to know!

The original recipe is just for strawberry but essentially you can make them with any fruit.

I have made this several times and it always turns out well, and is a great treat when you’re eating healthily and craving something a bit naughty.

Instead of pastry the base is made from millet and the filling is tofu. I always add a little extra fresh rosemary than it says in the recipe too because it’s always growing in the garden.

I didn’t actually get around to eating this but allegedly they scored 8/10.

I don’t think there’s anything in particular I would change about the recipe, except for perhaps adding plenty more apple juice because the kuzu made it too thick.

I made this as part of the meal in my “cook 20 recipes goal” (crumbed tofu salad).

The recipe came from The Karma Cookbook by Dragana Brown but it’s also in her husband Simon Brown’s book “Modern Macrobiotics”. It’s really simple and really lovely- just 500g carrots simmered in 500ml of water until absorbed, mash the carrots, add 2tsp hazelnut or almond butter and, when cooled, add a tsp brown rice vinegar.