Simply macrobiotics
Macrobiotic cooking offers us a way to establish the good health that is one of the precious and essential foundations of life.
At first it can seem difficult, especially to those who have recently discovered macrobiotics. But once you know the basics, macrobiotic cooking (and eating!) becomes an enjoyable, effective way to prepare food that is as simple or complicated as you choose it to be.
Some lessons from an experienced teacher and good cookbooks can set you on your path because it seems so worthwhile to learn the cooking skills - and you will soon be making tasty and nourishing meals, snacks and deserts. You will learn to vary your menu’s to take into account different seasons, climates and your individual needs, for example choosing more warming hearty stews and soups in the winter; and lighter, more refreshing salad-style dishes in hot summer weather.
We choose foods that can nourish us on many levels, and also give the body a chance to heal when it needs to, and function at its best.
Fresh, naturally produced food is used as the main ingredient in daily cooking: organic vegetables and fruits (local and seasonal when possible), whole grains, beans, nuts and seeds, sustainably sourced fish, sea vegetables and fermented foods such as miso, shoyu and pickles and other good quality food as required. These are similar to the types of foods that our past and recent ancestors grew, sourced and thrived on, and that some of the healthier populations around the world still use today.
It is definitely best to avoid highly processed foods, a dependence on meat, dairy products and food containing large amounts of sugar, poor quality fats, hydrogenated oils and foods grown with pesticides, artificial fertilizers and chemical or hormone additives.
- Your weekly eating plan could include the following:
- 1 to 2 bowls of soup per day (this can be a quick broth, a thick veg soup or can be made with ingredients like fish, beans, sea vegetables, noodles, pasta, grains; seasoned with mild miso, subtle shoyu, bouillon, umeboshi, sea salt.
- A whole grain dish or whole grain product (such as wholegrain bread, pasta, noodles) with most meals
- A protein dish, made using beans, fish or a vegetable protein like tempeh, seitan, natto and tofu with most meals
- A couple of vegetable dishes at each meal
- Several sea vegetable dishes per week
- A tasty raw salad when desired
- A dessert spoonful of pickle or sprinkle of condiment regularly
- A small amount of lightly roasted seeds and nuts frequently
- Regular use of delicious desserts using fruits, nuts, seeds, nut butters and natural sweeteners
- This is a nutritionally balanced way of eating that provides all the essential nutrients that we need to stay healthy, when you include all the above foods, not just a few of them.
- There are many cooking styles, seasoning and flavours that you can use, that ensure it is not only healthy but really tasty and delicious so you are satisfied on a sensorial level with no need to feel deprived.
- A way of eating that is centered on whole grains, beans and vegetables sometimes helps us to develop a wider understanding of our relationship to nature and to feel a sense of gratitude for all she provides naturally.
- The use of plant food (rather than animal food) as a major source of protein, together with the use of local and seasonal food make this a more ecological and sustainable approach to daily eating and world agriculture.
- These mostly local, seasonal foods make us strong, resilient and better able to take on life’s challenges and feel in harmony with the place that we live.
- This way of eating is high in complex carbohydrates, low in sugar and harmful fats, which is in keeping with current world health recommendations.
- It is an extremely varied diet using a wide selection of ingredients, cooking styles and seasoning. Moreover it is colorful, tasty and satisfying - appealing to people all ages, nationality and gender.
- While we use general guidelines to plan meals, we learn to tailor or adjust dishes to the unique requirements of each individual so it is appropriate for their age, condition, health, work and taste.
The usual benefits of macrobiotic eating and cooking are:
Enjoy your cooking!
photos from: Modern Day Macrobiotics published by Carroll & Brown