Ingredients

  • 1 cup chopped pecans

  • ½ cup pecan halves

  • ½ cup water

  • 1 Tbsp agar flakes

  • 1 ½ cup of almond milk

  • 1 Tbsp kuzu

  • 4 Tbsp barley malt

  • 1 tsp vanilla extract

  • 1 tsp lemon zest

  • 2 Tbsp of water for the kuzu

 

Preparation

In a pan, cook water with agar flakes until the flakes are dissolved. Add the almond milk.  On the side, dissolve the kuzu with 2 Tbsps of water. Add kuzu to the hot mixture, stirring constantly until it thickens. Add the barley malt and chopped pecans, vanilla and lemon zest.  Remove from the heat and let cool 20-30 minutes. Then pour cooled mixture into the cooked pie crust. Garnish the pie with the pecan halves. Chill for 2 hours before serving

“The macrobiotic way of life recommended by the ancient wise people and practiced widely for physical, mental and spiritual development consists of the following arts; the way of eating, the way of breathing, and the way of daily life. Because a human being is part of his environment, and has evolved through biological development covering more than three billion years on this planet, his physical, mental and spiritual conditions are based upon what he consumes from his natural environment and his food. The way of eating is the most essential factor for his development.”

Michio Kushi, THE BOOK OF DO-IN (ISBN 0-87040-382-6)

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