Last updated 10 Dec 2021

A Healthier Christmas Feast Cooking Class Part III

Woods Macrobiotics Cooking Academy of Southeast Asia


Class conducted by: June Ka Lim, macrobiotic vegan chef
Food quality: macrobiotic, organic, vegan, simple sugar-free
Ingredients available at:

Part III recipe


  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 1/4 teaspoon
  • Cinnamon powder 1/2 teaspoon
  • Nutmeg powder 1/2 teaspoon


  • Red currant
  • Rosemary
  • Coconut flour


  1. Scrub and rinse the 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 the pumpkin peel, chop and mash the rest in a suribachi when warm to the touch
  2. In a pot, bring water to a boil, blanch the mugwort, drain. Chop.
  3. Scrub and rinse the carrot, julienne, and then chop.
  4. In a mixing bowl, add bread flour 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 the 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

2 servings

Organic ingredients:

  • Soy milk, unsweetened 160g
  • Brown rice beverage powder, with Gaba, toasted 20g
  • Macrobiotic sea salt 1/4 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 jam or strawberry jam 10g
  • Fresh 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 digestion.

Copyrights reserved @June Ka Lim 2021/12