I was so happy to have a great group of friends gather together to celebrate Canadian Macrobiotic’s second annual Macro Feast a few weeks ago!
Despite a few inevitable obstacles and challenges, it was a wonderful day.
Macro Feast 2013 Menu
Tartines with White Bean Spread and Pesto
Green Lentil Curry
with Basmati Rice and Roasted Cauliflower
Maple Apple Caramel ‘Cheese’cake
Cucumber water, ginger lavender mint iced tea
Choice of coffee (fair-trade organic or roasted grain) or tea (green, black, lavender, or rose) with dessert.
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Recipes for everything included on the Macro Feast 2013 menu and not already on the Canadian Macrobiotics site will be coming out within the next several weeks.
I was so pleased with how the food and drinks turned out all day. It can be quite stressful cooking a mutli-course meal for a big group of people, but nothing feels better than serving up bit portions and watching your guests finish all of it!
My wonderful guests loved the food and were generous enough to share their thoughts on what they liked best. The ginger lavender mint iced tea, roasted pumpkin soup, and macrobiotic cheesecake were the favourites of the day, although I feel inclined to mention that the roasted cauliflower also generated a lot of talk about the wonderful simplicity of natural flavours.
GINGER LAVENDER MINT ICED TEA makes 8 cups
Simmer ¼ cup of fresh ginger in 4 cups of fresh water for 20-30 minutes. Set aside to cool, leaving ginger in to concentrate the flavour of the tea. Boil a fresh pot of water and steep lavender in 4 cups for 4-5 minutes. In a large glass pitcher, pour in ginger concentrate. Stir in 3 or 4 tablespoons of maple syrup. Add lavender tea and fresh mint stalks. Stir and cool in refrigerator until chilled. Serve well chilled.
Thank you everyone for your love and support!