Macrobiotics

12 October 2023

One of my most treasured books is “Macrobiotics FOR BEGINNERS. How to achieve health and vitality the Oriental way” By Jon Sandifer and Recipes by Bob Lloyd.

It’s not so much the written book, but rather the memories and feelings that this book invokes when I cook from it or refer to it. Personally, it represents the start of an ongoing journey. It reminds me of the joy of simple evenings, a crammed kitchen, nourishing food, shared interests and conversation.

In the late nineties, whilst working in London, I stumbled across a magazine article on Madonna. The artical referred to her ‘macrobiotic diet’. I recall, so clearly, leaving my desk (with haste), taking the lift down and scurrying to the nearest book store. I asked for a book on macrobiotics; and I walked out with this one.

I immediately scheduled a consultation with Jon Sandifer (the author) who lived locally. I left the encounter with his one instruction: “Get into your kitchen, start cooking, and go to cooking classes with Bob Lloyd.” And so I did.

And so began weekly Friday night Underground trips to Bob’s flat in Hammersmith. I loved being in his kitchen. And he loved sharing his wisdom. The kitchen would shake as the trains rattled by. There’d be many of us in that kitchen, all learning whilst cooking, and anticipitating the heavenly meal that was to follow. When it was wasn’t a formal cooking class, Bob would open his home for macrobiotic dinners prepared by him. I loved those Friday nights.

This book is filled with simple, affordable and nourishing recipes. I’ve never stopped using them. And I share one of Bob’s recipes below.

Sadly, Jon Sandifer passed away in 2012. Today, I heard that Bob too has passed away. He was loved by so many. Bob was so giving and I loved his humour. I still have his wooden rice paddle in my kitchen - and I will continue to use it daily.

Rest in peace Bob.

Apple Crumble

You can use different fruits according to the season. Serves 6-8

• 6 Large eating apples, cored and sliced

• 1/2 tsp Ground cinnamon

• 200ml Apple juice

• 1 heaped tsp Kuzu (similar to maizena)

• 110g Wholewheat flour

• 175g Rolled oats

• 50g Chopped walnuts

• 100ml Rice syrup or barley malt (you can also use maple syrup)

• 100ml Sunflower oil

• 1 tsp Vanilla essence

Preheat the oven to 190°C.

Place the apples in a pan with the cinnamon, apple juice and a pinch of sea salt. Simmer for a few minutes, then dissolve the kuzu in cold water and stir into the fruit to thicken.

Mix together the flour and oats and dry-roast in a heavy pan for 5 minutes, stirring all the time. Mix in a bowl with the walnuts and salt. Bend the syrup or malt, oil and vanilla separately and add to the dry ingredients.

Pour the fruit into an ovenproof dish and cover evenly with the crumble mix. Place in the preheated oven and cook for about 20 minutes or until golden brown on top. Allow to cool a little before serving.