• 4 cups of leftover cooked millet with cauliflower

  • 1 stalk of celery, diced

  • 1 small onion, diced

  • 1 small carrot, diced

  • Arrowroot flour or millet flour
Croquettes Baking


Mix the millet with the diced vegetables, add enough arrowroot flour to make a sticky mixture. Make balls using a heaping Tbsp of compost. After making bolls with your hands flatten it slightly. Place then in a non-oiled cooking sheet and bake at 350° F until are golden brown on the bottom. Turn the croquettes on the other side with a spatula and continue to bake until are crunchy on the outside and moist in the center.

Serve the croquettes hot with a dip made with half water and half Tamari soy sauce.

“The macrobiotic way of life recommended by the ancient wise people and practiced widely for physical, mental and spiritual development consists of the following arts; the way of eating, the way of breathing, and the way of daily life. Because a human being is part of his environment, and has evolved through biological development covering more than three billion years on this planet, his physical, mental and spiritual conditions are based upon what he consumes from his natural environment and his food. The way of eating is the most essential factor for his development.”

Michio Kushi, THE BOOK OF DO-IN (ISBN 0-87040-382-6)

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