A healthier Christmas Feast Cooking Class

A healthier Christmas Feast Cooking Class


Woods Macrobiotics Cooking Academy of Southeast Asia


Email: woodsmacrobiotics@gmail.com


A healthier Christmas Feast Cooking Class

Conducted by: June Ka Lim, macrobiotic vegan chef

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

Ingredients are available at: www.healthyfoodmalaysia.com/shop


Day 1 recipe


Macrobiotic Platter with tropical essence

  1. Radish quick pickles with ginger
  2. Almond ricotta cheese
  3. Sunflower tempe pate
  4. Seitan ricotta roast
  5. Smoked ham from Unsui Macrobiotics
  6. Mung bean chips from Unsui Macrobiotics


Recipe 1 Radish quick pickles with ginger

4 servings

Daikon Radish 250g

Ginger torch flower 1 petal

Instant wakame 1/4 teaspoon, soak in water until soft, drain 

Ginger 2 slices, julienned

Macrobiotic sea salt ½ teaspoon

Kaffir leaves 1 teaspoon, cut thinly

Chili flakes ½ teaspoon

Marinating liquid:

Brown rice vinegar 2 tablespoons

Mirin non-alcohol 1 tablespoon



  1. Scrub daikon, and ginger clean under running water, drain and pat dry with a kitchen towel. Julienne the daikon and the ginger. Toss with sea salt and let stand for about 15 minutes. Squeeze to release excess liquid with a cotton towel.
  2. Drain the wakame, chop, let stand.
  3. Cut the ginger torch flowers thinly
  4. Add the remaining ingredients, mix, toss with marinating liquid, and set aside for at least 30 minutes before consuming.


Recipe 2: Almond ricotta cheese

4 servings

Almond 100g

Koji cultured water ¼ cup

Shiro miso 1 teaspoon

Macrobiotic sea salt ¼ teaspoon

Sourdough starter 1 teaspoon

Sterilized glass jar and utensils



  1. Soak almond in water overnight. Drain and pour boiling water over, covering the almonds. Let stand for about 15 minutes. Drain with a colander and let cool, peel.
    1. Use a container, add (1), koji cultured water, sour dough starter, shiro miso and puree. Keep the almond grainy if you wish for a chewy texture. Add sourdough starter, mix to combine.
    2. Transfer to a sterilised glass jar, cover and leave overnight to ferment.
    3. Drain 3 with a muslin cloth for at least 4-5 hours to drip dry.


    Recipe 3: Sunflower tempe pate

    4 servings


    Sunflower seeds, hulled 30g

    Tempe 80g

    Red sweet pepper 10g

    Shiro miso 2 teaspoons

    Ume vinegar 2 teaspoons

    Black pepper, freshly crushed ¼ teaspoon

    Plant-based milk 40g

    Brown rice vinegar 10g

    Garlic powder 1 teaspoon (optional)

    B: Herbs:

    10 fresh basil or mint leaves chopped



    1. Rinse and soak sunflower seeds overnight. Drain.
    2. Puree with all the other ingredients with a hand blender.
    3. Mix with chopped herbs.


    Recipe 4: Seitan ricotta roast

    4 servings


    Wheat gluten 80g

    Whole wheat bread flour 20g

    Rosemary , dry, 1/2 teaspoon

    Garlic powder 1/2 teaspoon (optional)

    Macrobiotic sea salt ½ teaspoon

    Black pepper, freshly crushed, ¼ teaspoon

    Almond ricotta cheese 4-5 tablespoons

    B: Dashi stock no. 1: 120g

    D: Sesame oil, toasted 1 tablespoon



    1. In a mixing bowl, combine A.
    2. Add B gradually and stir with a pair of chopsticks while adding the liquid.
    3. Combine the dough with your hand and adjust the shape briefly.
    4. Press on a workboard and roll with a stick to flatten.
    5. Spread with a layer of ricotta cheese, roll up with a sushi mat.
    6. Steam over rapid boiling water for about 30 minutes, medium flame.
    7. Transfer to a pan, brush seitan roll with sesame oil, pan roast until slight brown.
    8. Let cool and cut into 8 slices.

    Assembling the platter

    Arrange all the ingredients on a platter with dips. Chill out with a glass of probiotic sweet rice koji carrot drink. . Bon Appetit.


    Copyrights reserved @June Ka Lim 2021/11

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