AUTUMN 2021 RECIPES
© Jane Quincannon Stanchich
Autumn days have become more chilly and crisp. Our bodies love it when we take care and cook foods that are more satisfying as weave changes. This time of year, nature and organic farmers bring us healing vegetables, such as sweet winter squash and pumpkin, golden millet, hearty roots, cabbages, yams/sweet potatoes, ginger, and onions that all contain high fiber and minerals and importantly help balance blood sugar. It is good to learn how to cook for greater warmth and strength.
SWEET VEGETABLE DRINK
Sweet Vegetable Drink is a soothing remedy created by Michio Kushi, renowned macrobiotic educator and author. This drink is very easy to make and can last for two days in the refrigerator. Always slightly reheat Sweet Vegetable Drink before drinking. Sip 1/2 - 3/4 cup once a day in the late afternoon to ward off sweet cravings and help heal the pancreas and blood sugar, as well a many other conditions. This drink helps to offset the effects of chicken, eggs, and cheese consumption leading to hypoglycemia or diabetes, conditions affecting about 75 to 80 percent of people in modern society, according to Kushi. Place extra in a glass jar, let cool, then put into the fridge. Drink slightly warm or room temperature, not cold. The Macrobiotic Path to Total Health, Kushi and Jack, Ballentine Books, p. 498
- Finely dice 1/4 cup each of four (4) sweet vegetables: Onions, carrots, cabbage, and sweet winter squash (butternut, kabocha, buttercup). Add no seasoning.
- Boil 4 times the water/4 cups of water. Add diced vegetables to the water. Allow to boil uncovered on low for 3 minutes. (Recommend using a timer!)
- Reduce the heat to low and cover. Let simmer 20 minutes.
- Strain the vegetables from the broth. (You may use the vegetables in soup, beans, or stew.)
- Drink the broth, either warm or room temperature.
- Remember: Add no seasoning. Warm up cold broth.
MILLET MASHED “POTATOES"
© Jane Quincannon Stanchich
Millet is a soothing, healing grain, especially useful in the autumn to balance blood sugar disorders. Millet has a warming, centering energy, and is the only alkaline grain that counteracts acidic conditions. Most diseases occur in an acid state. The following millet dish is strengthening, calming, and highly reminiscent of mashed potatoes, vegetables which may cause joint pain, so this recipe is a healthy alternative. I give both pressure cooking and boiling methods. Serves 4-6.
- 1 cup millet, rinsed well twice, drained
- 4 cups spring or filtered water
- 2 teaspoons sesame oil or olive oil
- 2 cups white or yellow onions, diced
- 2 cups cauliflower, large dice or other sweet vegetable, peeled
- 1 teaspoon sea salt
Place millet and water in large bowl and soak for eight hours. Warm a 2-quart pressure cooker and add the oil. When oil is warm, add the onion and sauté until transparent.
Add the remaining ingredients. Cover the pressure cooker, increase the heat until the pressure is "up" and then turn the heat to low. Pressure cook for 20 minutes; turn off heat and let the pressure come down.
Open the pot and, with a potato masher or whisk, stir well until the texture is creamy. If stiff, add warm nut or oat milk until you get the right consistency. Serve warm with parsley garnish or mushroom gravy.
Simply use a 2-quart pot with lid (a heavy type pot works best if you have one.) Increase the water one cup to 5 cups. Bring the ingredients to boil, then reduce the heat, and cook for 40 minutes on medium low. Check every 15 minutes and avoid cooking it too high which may cause scorching. (Using a flamer tamer underneath is highly effective to prevent scorching grains.) Cook millet until water is absorbed. Follow the directions above for mashing the millet. Enjoy!
© Jane Quincannon Stanchich
This is a very easy and elegant dessert that everyone will enjoy, even after a rich meal. Pears are a delicious Autumn fruit. My gingered pears even made a magazine cover in Columbia, SC! Ginger adds warmth and keeps memory sharper! Enjoy ginger in tea, soups, stir-fries, and desserts. This recipe serves 4.
- 5 organic pears with stems, Bosc or Bartlett
- 6 cups apple juice, filtered
- 5 slices fresh ginger root, 1/4 inch thick
- 1 pinch sea salt
- 2 teaspoon natural vanilla
- 1 Tablespoon fresh lemon juice
- 4 sprigs mint leaves (optional but lovely)
Rinse pears. Stand each one up. If it tilts, slice a tiny tip off the bottom so each stands up straight on a plate.
Bring apple juice, ginger, and sea salt to low boil in a large soup pot. Place pears in the apple juice, reduce heat, cover and simmer for 5 minutes.
Turn pears very gently with a wooden spoon; continue cooking and turning. Test one pear with a bamboo or metal fork or skewer to see if it is tender when pierced; do not pierce all, just one. They are done when tender - avoid overcooking and skin peeling.
When done, use tongs to carefully remove pears from the juice. Place the four pears upright on four individual dessert plates. Reserve the “ tester" pear for a snack.
Continue cooking the apple juice uncovered on low heat, until it becomes the consistency of thick syrup (about 10 minutes.) Stir. Watch carefully. Turn off heat.
Stir in vanilla and lemon juice. Remove ginger slices. Let cool slightly for 2 minutes.
Pour 1/8 cup+ of the syrup on top of each pear, letting it run down the sides and pool on the plate. Decorate with mint leaves.
Serve with knife and fork so each guest can slice his or her pear. People love this beautiful dessert! Extra delicious when served with a dollop of almond or tofu cream!
Read more about healing Autumn Cooking by Jane.
JANE QUINCANNON STANCHICH
Jane Quincannon Stanchich, Licensed Nutritionist, Certified Macrobiotic Teacher, counselor, author, and noted chef, is an international teacher of macrobiotic health principles with over 40 years experience. Ms. Stanchich recovered fully from debilitating osteo-arthritis through the macrobiotic diet and lifestyle, guided by her husband, Lino Stanchich, well known international macrobiotic counselor and educator.
Jane credits the teachings of Michio and Aveline Kushi and other noted macrobiotic educators, for providing their powerful and extraordinary knowledge of natural health. Their work and spirit inspired Jane in her own healing and in her commitment to spreading macrobiotic philosophy. Jane has served on the faculty of the renowned Kushi Institute, Becket, Massachusetts, where she was instrumental in the creation of the comprehensive Kushi Level Program, later entitled, The Macrobiotic Leadership Certificate Program. In 2007, Jane received the prestigious Aveline Kushi Award for noted service as a macrobiotic educator.
This former Public School Teacher, with a Bachelors of Science, is a Certified Yoga Instructor and proponent of exercise and movement therapy, ecological living, and creating a healthier world. Along with her husband, famed macrobiotic counselor and author, Lino Stanchich, Jane teaches at public and private schools, health centers, universities, and corporations in her hometown of Asheville, North Carolina and throughout the USA and Europe. They teach in Italy, Switzerland, Holland, Portugal, Great Britain, and Spain. In 2010, they were key macrobiotic instructors at the SHA Wellness Clinic (Voted “Top Medical Spa in the World”) in Alicante, Spain. Both were regular presenters on the annual Holistic Holiday at Sea Cruise.
Ms. Stanchich contributes to numerous international publications and has been a regular featured writer for “Christina’s Healthy Living Journal” and the new “Health Education Initiative,” both founded by Christina Pirello, of the Emmy Award-Winning PBS Television Cooking Show, “Christina Cooks!”
A main consultant with the highly successful Ritz Carlton Hotel’s Macrobiotic Culinary Program, Jane also conducted the macrobiotic menu program for the Kellogg School of Public Health’s dining facility at Northwestern University in Evanston, Illinois. She is an editor and co-producer of her husband’s books, audios, and videos, and appears on his Do-In video and Laughter Therapy audio.
Jane has produced a macrobiotic cooking video and DVD entitled, “Macrobiotic Cooking for the Whole Family, Meal #1” and book, Healthy Holiday Cooking: Delicious Macrobiotic Recipes for Autumn and Winter Celebrations. A DVD titled, “Cooking Terrific Tofu Turkey,” accompanies her holiday book.
A resident of Asheville, North Carolina, Jane presents, with Lino and other well known natural health educators, dynamic healing macrobiotic seminars and retreats in her hometown, throughout the United States, and in Europe. In Spring and Autumn, Jane and Lino have presented week-long Great Life Mountain Seminars and also hold frequent week-end seminars for macrobiotic study and ecological living in acclaimed Asheville, North Carolina. This couple also provides in-home personalized coaching, cooking, and counseling.
Lino and Jane Stanchich’s website, www.greatliefglobal.com , contains a wide array of informative articles, scientific data, inspiring recovery testimonials, delicious recipes, and a full service online store with resources for a worldwide community.