Madge's secret garden
Thursday, May 17, 2012 at 9:16PM
Want to know the secret to Madonna’s eternal youth and rocking hot bod? She’s an ‘intestinal gardener’.
By following a macrobiotic plan, her diet encourages the growth of intestinal flora and bacteria in her bowel which staves off illness and keeps her insides in Super Diva condition. Madonna follows a macro map laid out by her former chef Mayumi Nishimura, consuming daily requirements of healthy edibles — thus planting the ‘flowers’ (or probiotics) that allow other flora to flourish, ensuring that ‘weeds’ don’t grow.
So… what does the Material Girl eat? No meat, dairy, coffee or sugar but plenty of sea vegetables and fish, fermented foods, vegetables, whole grains and cooked oats for breakfast.
Not famous for singing feint praise, Madonna loves this way of eating so much she penned the foreword for Nishimura’s cookbook, saying ‘I feel better than I did 20 years ago, I am very grateful to you for this.’
When she does feel like being naughty she tucks into one of Nishimura’s macro-brownies, thus confirming that even her Madgesty can fall for something sweet…
Mayumi’s Brownies
Mayumi says ‘These brownies proved incredibly popular with Madonna’s back-up dancers, whom I sometimes made snacks for while on tour. Brownies have since become a favorite birthday treat.’
Makes one 20 × 20-cm pan.
Dry Ingredients
- 1 cup (110 g) unbleached white flour or barley flour
- 1/2 tsp baking powder
- 1/2 cup (80 g) maple sugar
- 1/4 cup (20 g) cocoa powder
- 1/2 cup (90 g) sugarless chocolate chips
Wet Ingredients
- 2 Tbsp unsweetened soy milk
- 1/2 cup (120 ml) rapeseed oil or other vegetable oil
- 1/2 cup (120 ml) maple syrup
- 1 tsp vanilla
- Sea salt, to taste
Preheat oven to 350°F (180°C).
Oil a Pyrex or other square oven proof pan. Or, for easier cleanup, line the pan with baking paper.
Place all DRY INGREDIENTS in one bowl and all WET INGREDIENTS in another. Mix well separately, then add the WET INGREDIENTS to the DRY INGREDIENTS and mix just enough to blend, using a spatula to prevent lumps.
Transfer to the pan, place on the middle rack of the oven, and bake for 20 minutes (time may vary depending on the oven; test for doneness with a toothpick). When a toothpick or cake tester comes out clean, remove from oven.
Allow to cool before cutting into squares and removing from the pan.
































