SUMMER SAMPLE MENU
CARROT ~ CUCUMBER RED LENTIL AND MISO GAZPACHO
A perfect soup for long hot summer days, and one that can be served hot, or more traditionally gazpacho like, cool. Red Lentils are cooked with kombu sea vegetable, then pureed with beta carotene rich carrots, and live enzyme rich yellow miso, to form a brilliant orange base for the delicious array of fresh vegetables to adorn: sweet yellow onions, crisp green celery, gentle yet mineral rich wakame sea vegetable, powerfully healthy shiitake mushrooms, fresh summer corn, and fine dices of cucumber, jicima, red radish, chives, and parsley, garnished with bitter green good for the liver fresh arugula and lime wedges, to create a perfect blend of summer abundance salad in an healthy miso soup bowl!!
VEGETABLE LACED POLENTA AND BROWN RICE TERRINE
This dish makes such a beautiful presentation, and it is so healthy too! Ground dried corn is cooked into a creamy polenta, laced with fresh corn, yellow onion, and zucchini, then layered with energy balancing and sustaining medium grain brown rice cooked with mineral rich kombu sea vegetable, and garnished with blood building fresh green parsley.
SCRAMBLED TOFU
Given a choice, I can’t see why anyone would choose high cholesterol eggs over this healthy version of the classic “scrambled eggs”, unless they just simply don’t know any better, which is a big part of why we do what we do here at Wholly Macro, educate people in healthier lifestyle and diet choices. This dish uses low cholesterol, low fat, high protein tofu, cooked in a scrambled egg texture, with fresh green peas, yellow onion, fresh yellow corn kernels, immune system boosting shiitake mushrooms, cremini mushrooms, yellow miso, and high in calcium sesame tahini. Garnished with a smattering of fresh green scallions.
PENNE PASTA WITH PUMPKIN SEED PESTO
Brown rice complex carbohydrate balanced energy is the base of these lovely tubular penne noodles, that are tossed in a fragrant and low fat pesto made from mineral and essential fatty acid rich pumpkin seeds blended with bright green bursting with chlorophyll parsley, fresh basil, yellow miso, highlighted with digestion stimulating and enzyme rich natural organic green olives.
SICILIAN SWEET POTATO SALAD
Sweet, cooling to the body, beta carotene rich brilliant orange sweet potatoes, are combined with the real healthy and gently relaxing for the stomach and pancreas and full of minerals turnips and rutabaga, bright green french cut green beans, umeboshi plum marinated red onions and red radish, intestinal flora friendly pickled cucumbers, and a splash of olive oil, balsamic vinegar, and liver freshening lemon zest, held together with digestive strengthening kuzu root, to create this exciting and healthful “potato salad”.
MOCHA ORANGE COUSCOUS CAKE
Healthy and surprisingly cake like in texture, but flourless, non-baked, and grain based french yellow couscous is mixed with nuances of mocha (grain coffee: roasted barley, chicory, and rye) and carob powder, orange zest, coconut and almonds, topped with a thick and calcium rich tofu and almond based mocha orange icing, all sweetened with brown rice syrup and a touch of vanilla, to form this delicious and healthy “cake” like dessert to satisfy any sweet tooth.
VIRTUALLY ALL INGREDIENTS ARE ORGANIC
A perfect soup for long hot summer days, and one that can be served hot, or more traditionally gazpacho like, cool. Red Lentils are cooked with kombu sea vegetable, then pureed with beta carotene rich carrots, and live enzyme rich yellow miso, to form a brilliant orange base for the delicious array of fresh vegetables to adorn: sweet yellow onions, crisp green celery, gentle yet mineral rich wakame sea vegetable, powerfully healthy shiitake mushrooms, fresh summer corn, and fine dices of cucumber, jicima, red radish, chives, and parsley, garnished with bitter green good for the liver fresh arugula and lime wedges, to create a perfect blend of summer abundance salad in an healthy miso soup bowl!!
VEGETABLE LACED POLENTA AND BROWN RICE TERRINE
This dish makes such a beautiful presentation, and it is so healthy too! Ground dried corn is cooked into a creamy polenta, laced with fresh corn, yellow onion, and zucchini, then layered with energy balancing and sustaining medium grain brown rice cooked with mineral rich kombu sea vegetable, and garnished with blood building fresh green parsley.
SCRAMBLED TOFU
Given a choice, I can’t see why anyone would choose high cholesterol eggs over this healthy version of the classic “scrambled eggs”, unless they just simply don’t know any better, which is a big part of why we do what we do here at Wholly Macro, educate people in healthier lifestyle and diet choices. This dish uses low cholesterol, low fat, high protein tofu, cooked in a scrambled egg texture, with fresh green peas, yellow onion, fresh yellow corn kernels, immune system boosting shiitake mushrooms, cremini mushrooms, yellow miso, and high in calcium sesame tahini. Garnished with a smattering of fresh green scallions.
PENNE PASTA WITH PUMPKIN SEED PESTO
Brown rice complex carbohydrate balanced energy is the base of these lovely tubular penne noodles, that are tossed in a fragrant and low fat pesto made from mineral and essential fatty acid rich pumpkin seeds blended with bright green bursting with chlorophyll parsley, fresh basil, yellow miso, highlighted with digestion stimulating and enzyme rich natural organic green olives.
SICILIAN SWEET POTATO SALAD
Sweet, cooling to the body, beta carotene rich brilliant orange sweet potatoes, are combined with the real healthy and gently relaxing for the stomach and pancreas and full of minerals turnips and rutabaga, bright green french cut green beans, umeboshi plum marinated red onions and red radish, intestinal flora friendly pickled cucumbers, and a splash of olive oil, balsamic vinegar, and liver freshening lemon zest, held together with digestive strengthening kuzu root, to create this exciting and healthful “potato salad”.
MOCHA ORANGE COUSCOUS CAKE
Healthy and surprisingly cake like in texture, but flourless, non-baked, and grain based french yellow couscous is mixed with nuances of mocha (grain coffee: roasted barley, chicory, and rye) and carob powder, orange zest, coconut and almonds, topped with a thick and calcium rich tofu and almond based mocha orange icing, all sweetened with brown rice syrup and a touch of vanilla, to form this delicious and healthy “cake” like dessert to satisfy any sweet tooth.
VIRTUALLY ALL INGREDIENTS ARE ORGANIC