macro pasta

Macrobiotic pasta sauce is an interesting concept, given that macrobiotic food usually excludes tomatoes as they are a nightshade vegetable, and therefore stressful for the body to process.
But you can make a delicious macrobiotic alternative using grounding root vegetables such as carrot and beetroot, or pumpkin, and flavouring with herbs and miso or tamari.
I made this one based on a recipe from my macro bible, The Self Healing Cookbook. I didn't have any mushrooms, which make it more hearty.


Macrobiotic pasta sauce

1. Simmer six carrots, one beetroot, one onion and a bay leaf for 20 minutes, then puree.
2. Saute one onion, three cloves of garlic and thyme, oregano or whatever italian style herbs you have for five minutes.
3. Add a cup of sliced mushrooms and saute for ten more minutes.
4. Add pureed sauce and cover and simmer for ten more minutes to blend flavours.
5. Season with miso or tamari.
6. Add kuzu dissolved in half a cup of cold water and stir until thick and shiny.

Delicious on wholewheat pasta!