Macrobiotic Giveaway Contest!

I’m in a cooking rut.  What better way to get inspired then to hold a recipe contest?

Yesiree, I’m giving away a copy of The Hip Chick’s Guide to Macrobiotics – a fun, hilarious book about eating macrobiotic paired with macro recipes.  Its nutrition with sass.

All you have to do is post a link to your favorite healthy recipe or post the recipe itself, and then I’ll pick a winner at random.

As always, don’t forget to fill in your email address so I can contact you if you win.  Contest ends April 8th, 2011.

I can’t wait to read all of your yummy submissions.




23 responses to “Macrobiotic Giveaway Contest!

  1. Nadine

    Cashew butter makes everything taste better! Here’s a link to my favourite recipe for dairy-free ranch dress which features (of course!) cashew butter for that creamy taste. You can also add nutritional yeast for a “cheesy” taste, but I’m not convinced that nutritional yeast is all that healthy. I hope you try it! It’s really yummy!

  2. Caitlin

    These raw brownies are pure bliss! I am posting the link for my favourite raw brownie recipe. I usually substitute the 1 cup of dates for 1/2 cup of dates and 1/2 cup of prunes (just to make it more alkaline in the body) and I substitute the 1 cup of chopped walnuts for 1/2 cup walnuts and 1/2 cup raw almond butter.

  3. Darlene

    Lightly steam some chopped carrots and broccoli then hard-boil a couple of eggs.

    In a bowl, add the steamed veggies, chopped eggs and a cup of canned, rinsed chickpeas. Toss with excellent quality extra virgin olive oil and fine sea salt.

    Eat warm or cold. Best all year round 🙂

  4. This is a Giada De Laurentiis recipe for Mushroom Ragu that I find very versatile. I omit the heavy cream though…I don’t feel it is necessary. I don’t always add the parmesan either, depending on how I am using it. Anyway, I mix it in with my basic marinara sauce for a more earthy flavor, I use it cold as a spread/dip, I use it warm as a topping for pasta, polenta, bruschetta, or crostinis, it can be a base for a mushroom soup, and also for chicken marsala if you want to indulge…I like changing it up with different wild mushrooms for subtle changes in flavor.

  5. Shamima

    My favorite recipe is a sweet potato salad. I cut the sweet potato into small cubes and bake them in coconut oil. Then for the salad I use any green leaf lettuce, cranberries, toasted pumpkin seeds, shredded carrots, top with sweet potato and balsamic vinaigrette…love it!! My other favorite simply snack is Ezekial bread, with mashed avocado, a little Himalayan salt and nutritional yeast or salsa…simple but YUMMY!!

  6. I make this about once a week. It is the most flavourful mix of ingredients that I have ever made from a recipe. I enjoy it much better than any restaurant take on this dish. I also switch it up by using rice noodles to make it a bit healthier and can then be a gluten free option if you also have gluten free soya sauce.

  7. Jasmine

    One of my many faves is an Eggplant Cannelloni recipe from Epicurious. I don’t even miss the pasta!

  8. Jacquie Robertson

    KALE CHIPS! Nothing to feel guilty about here. All green, chlorophyll and absolutely NO hydrogenated oils, table salt or maltodextrin and chemicals you can’t pronounce!

    All you need is:
    • 1 Head of Kale, washed, dried and torn into bite size pieces
    • 1/2 lemon, juiced
    • 3-4 Tbsp olive oil
    • 3-6 Tbsp nutritional yeast or brewer’s yeast
    • sea salt to taste

    Tear kale into bite size pieces, ripping apart from stem. Add remainder of ingredients and massage together until coated. Spread evenly on baking sheet. Bake at 350°F for 5-15 minutes or until browned turning occasionally. Watch carefully as these can burn quickly. Dee-licious and Nutritious!

  9. These broadbean burgers are delish and you can veganize them by using egg substitutes and rice crumbs instead of bread crumbs for gluten free-ness….lots of other great recipes as well!

    xo Shari.

  10. tj

    hey Kris,
    my favourite healthy recipe is my quick & easy scrambled eggs:
    heat a bit of butter in frying pan
    put in huge handfuls of fresh spinach
    when it starts to steam/wilt/get smaller, crack 2 eggs into the pan
    add lots of pepper and some grated strong cheese
    shuffle around the pan so it doesn’t stick to bottom.

  11. Kaley

    Hey Kris,
    Love these muffin recipes by Marni Wasserman. The spiced carrot ginger ones are simply divine, and the ginger adds a definite zip and is so warming in these cold winter months. It is a versatile recipe too. I didn’t have eggs so I substituted ‘chia’ eggs (2 tbsp chia to 6 tbsp of H20), and it turned out fabulous! I added spelt flour instead of kamut, and raw honey instead of maple syrup. I make a whole bunch and then freeze them for a quick snack on the go whenever I need. Highly recommend!

    Peace and Love,


  12. Judy

    Hey Kris,

    Here’s an awesome curried quinoa recipe. Instead of peas I added diced red pepper to the saute pan with a squish of garlic and some red onion. I then added the spices, and cooked according to the recipe, and it was delish! I find 1/2 cup of quinoa soaked overnight makes over a cup and a half of cooked quinoa. It is so nourishing and fortifying.



  13. Nina Johnson

    Hi Kristen,

    Have you tried Joy McCarthy’s Bran Muffins to Get Things Moving? They are wickedly awesome. I have made them like 20 times already and it’s definitely the best bran muffin recipe I’ve tried in a long time. Joy McCarthy has a wonderful list of recipes on her website Love going there to check out so many healthifying and beautifying recipes.

    ps, I sure wish they had a Pure+Simple in B.C. Your products look ah-mazing!


    Nina J

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