Macrobiotic food is about balance and nutritious using seasonal and healthy combinations to create a fusion of delicious tasting dishes that not only satisfy your tastebuds, they also nourish the body and mind.
All the foods are season, vegetarian, vegan, gluten free and use a mixture of fresh produce, whole-grains and natural proteins.
SUSHI ROLLS: filled with brown rice, umeboshi plums, avocado, tahini & sesame seeds on a bed of watercress with a drizzle of miso dressing.
MISO SOUP filled with nutritious seasonal vegetable, wakami (seaweed), fresh herbs topped with a thick slice of lemon.
Rice noodles covered in a delicious and creamy peanut butter sauce topped with season vegetables (asparagus, shittake mushrooms and pea shoots) with a side of tofu/tempeh 'steak' marinaded in a teriyaki and ginger sauce.
Steamed brown rice served with piece of tempeh in a red pepper and aubergine sauce served with a side of watercress, spinach and rocket salad drizzled with balsamic and olive oil dressing.
RAW: Courgette spiral noodles served with a basil pesto topped with cashew 'cheese', cherry tomatoes and sun-dried tomatoes with sprinkling of baby spinach.
RAW: Courgette, tofu and sun-dried tomato lasagna layered with basil and pine nut pesto and cashew 'cheese' served with a green leafy salad and raw buckwheat crackers.
RAW 'CHEESE BOARD: A selection of almond 'cheese' served with grapes, a raw date & tamarind chutney and raw buckwheat & sunflower seed crackers.
RAW: Chocolate Torte Tart served with a drizzle of coconut cream.
RAW: Avocado, Chocolate & Espresso Mousse topped with a sprinkling of raw cacao nibs for that added crunch.
Summer berry jelly topped with a light cashew cream
Sweet Potato Chocolate Brownie served with a delicious coconut ice-cream.
Mildly spicy red pepper, sweet potato & butter bean stew served with brown rice and a side of puy lentil & cherry tomato salad.
Tofu, spinach & potato curry served with white basmati rice and a side of lentil dahl & coconut yoghurt
Spinach, tofu & 'goats cheese' tart served with crushed new potatoes, seasonal vegetables topped with a coconut oil & parsley 'butter'.
Chocolate & Orange Sponge Cake served with chocolate 'butter' cream and chocolate custard.
Roasted beetroot & Puy lentil salad served with 'goats' soft cheese, parsley in a balsamic vinaigrette.