A healthier Christmas Feast Cooking Class Part III

A healthier Christmas Feast Cooking Class Part III

Woods Macrobiotics Cooking Academy of Southeast Asia


Email: woodsmacrobiotics@gmail.com


A healthier Christmas Feast Cooking Class Part III

Conducted by: June Ka Lim, macrobiotic vegan chef

Food quality: macrobiotic, organic, vegan, simple sugar-free


Ingredients link at www.healthyfoodmalaysia.com/shop


Part III recipe

Food quality: Macrobiotic, organic, vegan



  1. Koji leavened pumpkin mugwort bread
  2. Brown rice Bavarois


Recipe 1 Koji leavened pumpkin mugwort bread

4 servings

Organic ingredients

Pumpkin 80g

Mugwort 5g

Carrot 30g

High protein bread flour 150g

High protein wholemeal bread flour 10g

Brown rice koji leaven 50g

Macrobiotic sea salt 3g

Light sesame oil 10g

Kombu shiitake dashi stock no. 1:  40g-50g


Black pepper powder ¼ teaspoon

Cinnamon powder ½ teaspoon

Nutmeg powder ½ teaspoon


Red currant, rosemary, coconut flour



  1. Scrub and rinse pumpkin under running water. Cut into thin slices and put into a steamer over rapid boiling water. Steam for about 10 minutes until soft. Drain. Remove pumpkin peel, chop and mash the rest in a suribachi when warm to touch.
  2. In a pot, bring water to a boil, blanch the mugwort, drain. Chop.
  3. Scrub and rinse carrot.  Julienne and then chop.
  4. In a mixing bowl, add flours and sea salt. Mix to combine.  
  5. Add fermented koji  and  kombu dashi stock, mix well.
  6. Add pumpkin, mugwort and carrot, mix well and add oil. Combine and transfer to a worktable.
  7. Dust with flour, knead the dough until smooth.
  8. Put in a lined bread or cake tin, let ferment for about 4-5 hours. Mist with water and cover. When the dough has risen, dust with flour as  decoration.
  9. Preheat oven to 220C and bake the bread for about 20-25 minutes in a gas oven. Remove and let cool, garnish.


Recipe 2:  Brown rice Bavarois

Organic ingredients:

2 servings

Soy milk, unsweetened 160g

Brown rice beverage powder, with Gaba, toasted 20g

Macrobiotic sea salt ¼ teaspoon

Kudzu, unrefined 10g mix with 3 tablespoons water to dissolve

Brown rice syrup or maple syrup 2 tablespoons

Sesame oil, cold-pressed  1 tablespoon



Cranberry or strawberry jam 10g

Cranberry, or raspberry a few

Pinch of nutmeg powder

2 raspberries

Mint leaves


2 Glass cups



  1. In a stainless steel pot, dissolve brown rice beverage powder in soymilk. Stir to combine well.
  2. Bring to a boil, simmer and stir with a whisk. Add sweetener, sea salt and sesame oil. Mix well. Cook until thick and creamy.
  3. Remove from fire, transfer to serving cups.  Top with jam.
  4. Garnish. 




Functions of this menu: improves digestive system.


Copyrights reserved @June Ka Lim 2021/12









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