The Macrobiotic Centre of Toronto!

Everyone having so much fun! (Keno's hand: lower right).

It's official--The Macrobiotic Centre of Toronto is up and running.  We held our first event at our newly renovated premises last night:  a private party for the staff at AYCT, www.ashtangatoronto.com/,  and Keno MacGregor,  http://kinoyoga.com/,  visiting yoga master from Miami.  We prepared an east Indian macro feast:  curried squash soup, tangy coleslaw, brown basmati rice, channa masala with rapini, vegan raita with diced cucumbers,  peas and tempeh, chapati, tortillas (for the gluten intolerant) and spicy fruit kanten. My favourite dish was the  refreshing Tangy Coleslaw. Here is the recipe: 

TANGY COLESLAW

2 cups thinly sliced green cabbage

1 cup julienned daikon

1/2 green apple, thinly sliced (skin on)

1/4 red pepper, finely diced

1/4 cup fresh corn off the cob

4 cups boiling water

Dressing:

Juice of one lime

1 teaspoon ginger juice

2 teaspoons olive oil

1/4 teaspoon sea salt

dash of black pepper

Place the sliced vegetables in a bowl.  Pour boiling water over the vegetables. Let the vegetables sit for 5 minutes.  Pour off the water and drain well.

Combine ingredients to make the dressing, adjusting the ingredients to taste.  Pour over the vegetables and mix well.  Allow the mixture to ferment for a couple of hours before serving.

Jill guarding the Tangy Coleslaw before guests arrive!