I dedicate this post to fellow blogger, Meg Wolff, who recovered from cancer thanks to a macrobiotic diet and Donna, a woman who befriended me at a Devon train station, who – it turns out – also cured her cancer after following a macrobiotic diet for ten months.
When Donna first approached me at the brightly-lit station on a dark wintry rainy evening last week, saying: “Hi, I am Donna,” I thought she had mistaken me for someone she knew.
Or maybe we had met…in another dimension?! (I love these stories so bear with me, you rationalists).
Donna asked me: “Are you interested in shamanism?”. “Always” I answered because I love real-life mystery.
To which she replied: “You have good medicine around you.” And I was thrilled.
Donna gave me her card and we are now in email contact – that’s how I know about Donna’s macrobiotic diet, and Axminster’s Awareness Centre, and her parents, the original ‘organic kids’, now 89 and 91. So listen up, you young things, eat your organic greens to get some healthy longevity inside you!
This is all the encouragement I need to eat more organic grains and vegetables, keeping animal-food to a minimum…
Donna and my other dedicatee, Meg Wolff, share many beliefs including the magic of writing things down.
Go visit Meg Wolff’s inspiring blog and I won’t even mind if you don’t come back.
Ah, you are back. OK, so Meg sent a newsletter which included a recipe for vegan lasagna. As a mama, I made lasagna but never considered how to veganise it – until this moment!
So I played around with Meg’s original recipe and here is mine – all ingredients from my local organic shop, the Better Food Company.
I peeled and chopped a big slice of pumpkin, putting the chopped-up pieces gently oiled, in a roasting pan to sizzle away in a medium-hot oven for 40 minutes.
While the pumpkin pieces were doing their thing in the oven, I made a vegan white sauce with organic soya milk, sunflower margarine and Dove’s rye flour, adding sliced fennel and mushroom, and tamari sauce, for interest and taste.
Then I drained and mashed 450g of tofu with gently-fried slices of onions and some sprinkling of smoked paprika.
I dunked 50g of gluten-free buckwheat noodles in a pan of boiling water until they softened – about five minutes.
Then I assembled my layers into an oiled-casserole dish, starting with the drained noodles covered with half the fennel and mushroom sauce, followed by the mashed-up tofu and the roasted pumpkin pieces, followed by the rest of the sauce – and baked it for 20 minutes.
I served it with fresh mustard leaves which grow on my balcony in salad pots from Cleeve nursery bought at the Organic Food Festival in Bristol last September – an easy way to have fresh leaves (see pic below)!
Happy Obama week!