Macrobiotic Cooking And Healing's topics - tribe.net

Join Group

elizabeth — Thu, 24 Jan 2008 05:45:26 GMT

http://groups.myspace.com/myawakening

Awakening is a group in which you are able to develop your psychic abilities. It is a place in which you can share your experiences, find friends who you can relate to, practice you new abilities, and get readings.

Join this group if it sounds cool. It is just starting out, so it still needs work. I just want to know if anyone is interested.

Thanks a buch everyone,
Liz

posted in Macrobiotic Cooking And Healing - 0 replies

I need a Macro buddy in SF

furtographer — Wed, 26 Sep 2007 03:14:52 GMT

I need a Macro buddy somewhere in SF. [as long as I can afford to stay here] Anybody cooking Macro daily? I've been using this moderately since 1987. But now it really counts. I need to know that somebody else on the planet can cook this way. I can't keep cooking like this just for myself. You end up with too much pumpkin, first of all. And second, your diet starts to get a really small world view.

I need someone who can cook the original diet #2 and above. Anybody know what I'm talking about? Anybody want to learn?

posted in Macrobiotic Cooking And Healing - 0 replies

Cooking?

eraser — Thu, 13 Oct 2005 04:58:24 GMT

I’m wondering if people have some info, and especially ideas and personal experiences about cooking your food. I wondering because of the apparent contradiction between macrobiotics and raw foods diets, being that it is believed cooking your food takes out all of the goodness from it.

Any Food for Though Would be Great!

posted in Macrobiotic Cooking And Healing - 5 replies

Raw Food Festival Oct. 12-14 Sedona AZ

ButterflyTribe — Mon, 03 Sep 2007 14:17:32 GMT

Just wanted to share information regarding the Raw Spirit Festival happening in Sedona, AZ next month. My family will be attending. Hope to see each of you there! Click on the link below for event details. Also, please forward this email to others who you think might be interested!

http://www.rawspiritfest.com/idevaffiliate/idevaffiliate.php?id=331

Dishonne

posted in Macrobiotic Cooking And Healing - 1 reply

night shades?

Tue, 26 Dec 2006 20:06:25 GMT

Can anyone offer me any insights into what these things are all about?

posted in Macrobiotic Cooking And Healing - 9 replies

chewing

999 — Thu, 29 Sep 2005 16:01:19 GMT

OK-

I understand the importance of chewing-I TEACH my clients how to chew properly...

anybody have any experiences where someone would "thumb their nose" at you for chewing???

I get "hmph-I chew MY food enough already..." and they are like INHALING what ever is in front of them!!!

posted in Macrobiotic Cooking And Healing - 1 reply

Fitting the Foods to Our Schedule

LinSuZen — Tue, 20 Sep 2005 13:37:36 GMT

After ten months of great success with macrobiotics, I've been falling off the program a bit. My husband and I are active every evening with martial arts classes. Dinner at home has become a thing of the past.

We have been eating the same rice-veggie-tofu combinations for lunch over and over. We started relying on bean, lettuce and avocado burritos (no cheese) for convenient food when we were driving home at 8:30 or 9:00 p.m. and tired.

I need to find several new convenient lunch and dinner choices -- small snacks we can eat out of hand at work during the day and before or after martial arts training. Someone suggested brown rice balls stuffed with various fillings, though they didn't say what holds the rice together. Any other ideas?

After all, I can only eat so many burritos before I start looking like one <smile>.

posted in Macrobiotic Cooking And Healing - 2 replies

Macrobiotics For All Seasons

superdread — Wed, 17 Nov 2004 21:26:43 GMT

Moscow Food Co-op

--------------------------------------------------------------------------------
Macro Musings
A Cook for All Seasons
by Peggy Kingery, from the June 2000 Newsletter

It would be hard for me to live in an area that didn’t experience four seasons. I hang up my wool coat when green is the predominant color on the hillsides with the same enthusiasm that I pull it out again when the first skiff of snow dusts the plants in my garden. Warm weather means I spend as much time as I can outdoors, but when those nor-easterlies blow in, I’m more inclined to huddle up by the fire with a good book.

Just as our activities change with the rising and falling thermometer, so too do our tastes and appetites—if we listen to what our body is craving. A fundamental part of the macrobiotic way of life is eating seasonal, organic, locally grown food. ("Locally-grown" doesn’t just refer to what is produced in our backyard gardens; it includes any food grown in the same environment as the one in which we live.) How many of us, year after year, find we have the sniffles every spring and fall? Our bodies flow with nature’s rhythms and need seasonal variety to keep our immune systems working efficiently, thus warding off illnesses such as colds or flu. By eating foods in season, we’re better able to adapt to changes in temperature, humidity, and other environmental factors.

Most of us tend to eat the same repertoire of food every day, relying on our "top ten" recipes rather than planning our meals around the foods that are at their peak of freshness. Modern food storage and transportation enables us to purchase foods grown in all seasons and climates year-round. Ideally, fresh produce should be eaten in the month or season in which it’s harvested. Grains, beans, and other foods that can be stored for long periods of time can be eaten any time of the year, regardless of when they were harvested. Choosing a variety of foods, especially those that help to cleanse and strengthen our internal organs, is one way to lighten the load on our immune systems and help our bodies resist illness.

Foods that cleanse and strengthen our internal organs? Centuries ago, the Chinese discovered that our internal organs respond in specific ways to seasonal changes in weather and diet. Understanding this concept, known as Go-Gyo or the five transformations, is helpful when learning how to adapt our diet to natural seasonal changes. In essence, the five transformations are cyclic changes that are generated by the interplay of yin and yang energies in our universe. These changes are known as upward energy or "tree"; active energy or "fire"; downward energy or "soil"; gathering energy or "metal"; and floating energy or "water". Generally, the more yin transformations—water, tree, and fire—are accelerated through an increase in yang factors such as a rise in temperature. In the same way, the more yang transformations—soil and metal—are produced from an increase in yin factors such as a lowering of temperature. Thus, each season of the year is associated with one of these stages: spring, summer, late summer, fall, and winter correspond to tree, fire, soil, metal, and water, respectively.

In every season of the year, particular foods stimulate ki ("vital energy") to flow through a pair of inter-related organs and strengthen them. The cycle repeats itself annually, allowing our bodies to build lifelong resistance to illness if we eat these healing foods. The organs that need nourishing at certain times of the year are: liver and gallbladder—spring; heart and small intestine—summer; stomach, spleen, and pancreas—late summer; lungs and large intestine—fall; and kidneys and bladder—winter. Not surprisingly, the grains and vegetables that cleanse and strengthen us are ones that are at their peak of freshness or can be stored for long periods of time.

In upcoming articles, I’ll talk in greater depth about which foods are most appropriate for strengthening our organs during each season of the year, beginning next month with summer. Right now we’re nearing the end of spring and anticipating all those yummy summer vegetables that inspire salads and light cooking. Spring produce—asparagus, artichokes, tender greens—are still plentiful. Take advantage of their nourishing qualities and enjoy this sweet and crunchy stir-fry for dinner.

Tempeh, Corn, and Asparagus Stir Fry

(serves 4)

Adapted from Mostly Macro, by Lisa Turner

2 tsp. unrefined oil
1 chopped onion
¼ tsp. sea salt
8 oz. cubed tempeh
2 Tbsp. shoyu
2 cup corn kernels
2 cups asparagus, sliced in 1" pieces
¼ tsp. black pepper
¼ cup chopped almonds
¼ cup water
1 Tbsp. rice syrup or honey

Heat the oil over medium high heat in a skillet. Add the onions and salt, and sauté until the onions are translucent. Stir in the tempeh and shoyu and cook until the tempeh is lightly browned, about ten minutes. Add the corn, asparagus, pepper, almonds, water, and rice syrup, stirring well to combine all ingredients. Cook over medium heat for 5 more minutes, or until the vegetables are crisp tender.

-------------------

Peggy Kingery likes to spend as much time in the woods as she does in the kitchen, and welcomes questions and comments about macrobiotics at king6619@uidaho.edu.

posted in Macrobiotic Cooking And Healing - 4 replies

New and curious

cinemagirl — Tue, 24 May 2005 20:55:24 GMT

New to the tribe.
I'm curious...and sorry if this is posted a lot...

I work long long hours and have trouble finding time to cook. I'm wondering how others deal with cooking and busy work schedules? Do you cook every day?

Thanks
Alex

posted in Macrobiotic Cooking And Healing - 4 replies

Recipe: Homemade Apple Sauce

superdread — Wed, 20 Apr 2005 07:53:32 GMT

Pick your favorate apples such as Red Delicious, Golden Delicious, or Winesaps. Wash and quarter the apples. Pressure cook 5 minutes with a little sea salt and just enough water to keep them from burning. Or if prepared in a saucepan, cook until soft. Strain soft apples through a food mill.

-from Zen Cookery, George Ohsawa Macrobiotic Foundation, 1964

posted in Macrobiotic Cooking And Healing - 2 replies

The Science of Macrobiotics

superdread — Fri, 11 Feb 2005 01:35:19 GMT

Peace Macro Tribe!

Here is some more information that You might find useful.

Blessings,

Suba
.........................................................................................

May I Share My God with You?

Copyright © 1999 Macrobiotics America: Understanding Your Physical Constitution and Your Current Condition From A Macrobiotic View
By David Briscoe

In macrobiotic counseling, two specific aspects of your health are paid especially close attention to your constitution and your condition.

Constitution = what you were born with, and it primarily refers to your physical make up.

Your parents’ genetic contribution, the season in which you were born, the geographical and environmental conditions you were surrounded by during pregnancy, and your physical development nourished by your mother’s blood while in the womb are the primary factors that influenced your constitution.

During this time you were being physically nourished by your mother’s blood. Her blood was created by the food she ate and drank. The nutrients and the various qualities of the foods were the building blocks from which you grew from a single fertilized cell to a fully developed human baby.

During this time, you increased in size by three billion times! In addition, the quality of your parents’ relationship immediately preceding conception as well as during the entire pregnancy, and the parents’ individual mental and emotional health during pregnancy, also significantly influenced the development of your constitution.

Although most of the constitutional characteristics are established during the time in the womb, the development of the constitution does not end at birth. The constitution continues to be established until approximately the age of five. The food most regularly eaten during the first years after birth, and the early childhood environment, are the main factors contributing to the further development of the constitution after birth.

The constitution reveals itself outwardly in many physical and non-physical ways, including the following:
 Physical
 Bone structure
 The density or fragility of the bones
 Facial structure
 Proportion of facial features
 The shape and size of the ears
 The shape and size of the teeth
 Overall musculature

A person will have either a generally hardy constitution or a
delicate one. This does not mean "good" or "bad". Many people with hardy constitutions can become debilitated and ill in later life if they haven’t cared for themselves earlier. Those with delicate
constitutions can stay healthy all their lives if they take care of themselves over the years.

The benefit of a hardy constitution is that it usually provides deep inner reserves of energy. This can be drawn upon in times of illness and difficulty and used for recovery. The drawback to a hardy constitution can be that the person is a pusher and a headstrong driver throughout life, never stopping to regularly relax or to hear the messages to sometimes take it easy that the body and life is trying to send. People with hardy constitutions often have great difficulty accepting the challenges of illness or dietary change, because they have usually been very strong and hard-working, and they have generally lived with a "damn the torpedoes, full speed ahead" attitude. The hardy constitution is truly wonderful, but it can be accompanied by an open or hidden arrogance that says, "I'm as strong as an ox; I can eat, drink and do whatever I want!"

The obvious drawback to a delicate constitution is that the
individual may not have deep reserves of physical energy to draw on in times of need. However, on the positive side, individuals with delicate constitutions often outlive those with hardy constitutions, because those with delicate constitutions usually come to terms with their physical limits earlier in life, learning to take care of themselves over time. Also, those with delicate constitutions often have deeper inner spiritual reserves since they have had to deal with illness and physical weakness. This has given many of them a stronger will and sometimes a wider view of life than those with very hardy constitutions who have rarely, if ever, had to deal with chronic physical illness or weakness. What does all this mean?

Generally, if you have a strong constitution, your health may be easier to establish or recover and maintain. However, as is typical of those with strong constitutions, you may also be a stubborn person who has difficulty following the advice of others or staying with a healthy lifestyle. You may have an "I’ve always been strong as an ox" attitude, and you may not see the real need or value of taking the time and effort to make changes in your lifestyle and food choices. On the other hand, you may very well be the kind of person who can use your strong qualities to quickly change and make choices that are of benefit to you in a variety of ways. I challenge you to learn how to use your strong constitutional qualities for bettering your own health and personal well being.

If you have a delicate constitution, you may have a few more
challenges in establishing and maintaining your physical health. You may have to be more careful and more aware of how you eat and live. Be patient and realize that it takes a little time to change. Don’t worry, though, over time you may see that you have created lasting health for yourself. A delicate constitution doesn’t always mean a delicate personal character. You may discover deep resources of spirit that you were unaware of in yourself. Because of these deep spiritual resources, you may very well come to find yourself outliving those who are physically much stronger than you.

Your Current Condition

Keep in mind that the constitution is like the structure of a
building: once it has been built, it doesn’t change much over the
years. Even though the tenants may change, or the color of paint,
rugs, windows, etc., may change may change often, the structure of a building and its inherent strengths and weaknesses are there to
stay. That’s very much like your physical constitution. What you
have at birth in the form of your physical constitution is pretty
well in place, and it doesn’t change much throughout life.
On the other hand, your condition changes from day to day. Some days you feel good, other days tired. Some days you are ill, other days healthy. Some days you are a little pale, other days you have your normal color. Sometimes you feel energized, other times tired. The condition is constantly changing because the factors that influence your condition are also constantly changing. Here are the main factors that influence your day-to-day condition:
• Blood quality
• Acid or alkaline state of your body fluids
• Weather conditions
• Climate / Season
• Geographical location
• Atmospheric conditions
• Environmental conditions
• Internal energy circulation
• Social surroundings
• Current housing
• Breathing pattern
• Past and present eating and drinking patterns
• Education / Family / Parents
• Work / Career
• Physical and mental activity
• Personal happiness

Your blood quality is the main factor affecting your day to day energy and internal physical condition. Fortunately, blood quality is one thing over which each one of as can have creative control. By learning how to select and prepare food and drink, we can control our blood quality.
 From your blood is produced all of the rest of you:
 From blood all of your cells are created.
 These cells gather to form tissue.
 This tissue gathers to form organs.

Out of blood, cells, tissue and organs comes your overall physical condition. From your overall physical condition emerges your moods, emotions, thinking, judging ability, mental state and behavior. The macrobiotic view is that to change cells, tissue, organs, overall physical condition, moods, thinking, behavior, etc., you have to go back to their source, the blood, and change it. In order to change the blood, we have to go back to the blood’s source, our daily food.

Daily Food = Blood Quality

Changing our daily food will do more than anything else to change the quality of our blood. The life of a red blood cell is 120 days. What you eat and drink today will be with you in your blood quality for the next 120 days, effecting the health and function of your cells, tissue, organs, and mental state. Of course, if you eat something of poor quality just once, and never again during the next 120 days, its effects will diminish over time, and the blood will recover a strong quality. On the other hand, if you eat something day in and day out, or even several times weekly, its negative effect is continuous and the blood quality stays weak, without a chance to recover a good quality. As a result, everything down the line begins to decline, too: cells, tissue, organs, bones, nerves, hormones, immunity, endocrine glands, internal functions, moods, thinking, emotions, behavior, attitude, etc., all decline.

From a macrobiotic view, the main factors determining your blood quality are as follows:
• pH: is the blood acid or alkaline?
• Na (sodium) / K (potassium) mineral balance
• Blood sugar balance
• Water balance
• Healthy functioning of the stomach
• Healthy functioning of the small intestine
• Healthy functioning of the liver
• Healthy functioning of the spleen

The current condition expresses itself in the following ways:

Physically:

Current and recurring physical signs, for example:
Changes in normal urination and other
Functions of elimination
Infections
Weak immune function
Fevers
Headaches
Weight gain
Level of vitality
Big appetite or no appetite
Fatigue
Skin troubles
Congestion
Vision problems
Warts, moles, calluses
Rashes

Non-Physical:

Mood
Attitude
Quality of relationships
Social skills
Thinking
Emotional Expression
Obsessions and Phobias
Treatment of others

Listed above are just a few of the ways that the current condition expresses itself physically and non-physically. Each person’s unique condition will reveal itself in ways that are specific and unique to the person. The current condition is an expression of the harmony or disharmony currently present in a person’s life physically and non-physically. It is an expression of the excess, deficiency or stagnation that is present.

The condition reveals the current internal environment of the blood, other body fluids, cells, nervous system, tissue, organs and the mind. By understanding the current condition, we can
determine what actions and choices are necessary to properly
practice a macrobiotic lifestyle in order to re-balance the
condition.

Determining the current condition is not the same as a medical diagnosis. For a medical diagnosis, you will need to see a medical doctor. It is not the same as an evaluation by a registered dietician. For evaluation by a registered dietician, you will need to find the appropriate referral agency.

In macrobiotic counseling, I am looking to the current condition in order to determine the most appropriate way for you to practice a macrobiotic lifestyle. There are many ways to practice macrobiotic living. Understanding your constitution and your current condition assists me in helping you to
determine which way of applying macrobiotic principles is most
appropriate for you.

©1999 David Briscoe

Choose A Different Article

May I Share My God with You?
Some Ideas About Macrobiotic Practice
Understanding Your Constitution and Condition
No! and Know What I Can Teach You

Contact Us
Macrobiotics America
P.O. Box 1874, Oroville, CA 95965
Toll Free in the USA and Canada 1-877-622-2637
Outside North America call 530- 532-1918

info@macroamerica.com

posted in Macrobiotic Cooking And Healing - 0 replies

Response To The Vegetarians Who Are Mean To Folks Who Eat Animal Foods

superdread — Wed, 09 Feb 2005 09:06:13 GMT

Peace,

The natural order is the dominating force in and around all things...I have learned that for humans; eating as far away from our own biological tree as possible is very important.

I know that You understand that yin/yang are nothing more than the basic laws of polarity. You know; opposites attract - alikes repel.

If We were to seriously consider these attributes as they apply to food, it is very easy to see that plants are our biological opposites.

Next is fish. Other mammals are the closest biological kin to humans. It would be wise to avoid these types of food if You are trying to eat to stay relatively healthy (these foods do not create good quality blood).

Now, as far as those who feel it is wrong to eat any type of animal foods, I will just say that it is not natural for human not to eat certain types of animal foods. We are not rhinos, urangutans, or rabbits...macrobiotics shows us different degrees of eating, and it is fun to experiment with the different combinations of properly balanced foods!

And for the folks with the judgemental (I will say arrogant) attitudes about eating animal; I will just say that I like eating some types fish and occasional small fowl...it makes My spirit smile and it also helps to create strong Ki (Chi).

I get great pleasure in knowing that I can eat these foods, and that one day I will return to the earth; I will also become food for the pleasure of the plants and animals that I have lived all these 'wonder-full' days with...

Peace and Blessings To All.

Your Neighbor,

Suba

posted in Macrobiotic Cooking And Healing - 0 replies

The Transition Zone

LinSuZen — Sun, 06 Feb 2005 02:06:05 GMT

I am precariously perched between my old American Commercial Fast-Food Diet and my new macrobiotic life. Be kind and call this the transitional phase. Today’s lunch was at one of those restaurants where you build your own salad and partake of an array of pastas, potatoes, breads and muffins, and fruit and other dessert items. Carefully I picked my way along the line and along the many offerings. Finally seated at the table with my plate and soup bowl artistically arranged before me, I was so happy… until I took a cold, critical inventory of my meal.

Tomatoes and potatoes in the soup. Sugar in the whole grain and bran muffin. Greens limited to romaine lettuce and a sprinkling of fresh spinach. I imagined the “standard macrobiotic diet” percentages pie and realized my proportions were off.

But hey. At home I was working on the same pot of lima beans that I started four days ago. Brown rice has become my primary snack and staple. I can correctly spell the names of five more types of seaweed – er, sea vegetable – than I even knew existed a month ago. There is no caffeine, no chocolate, no sweet temptation in my cupboards to scuttle my little macrobiotic raft.

Is it always like this? Never 100% correct, but pretty close? Is there a macrobiotics ideal that chains the faithful to their kitchens and fringe health food restaurants?

Out there in the macrobiotic ocean, I’d like to think that there is a fast food Lifesaver – someone’s bean burrito or tostada, or a drive-through veggie burger, or even a fruit or salad snack.

Because I can’t imagine packing along a Zip-Lock™ baggie full of cold lima beans and wakame as a snack!

posted in Macrobiotic Cooking And Healing - 1 reply

macrobiotics for babies

Katharine — Mon, 06 Sep 2004 15:57:38 GMT

Hi, all.
I have my (fifteen month old) son on a macrobiotic diet to control his epileptic seizures. Doing this he went from having hundreds of seizures a day to having one in two and a half months.

He eats the following:

Cereals:
oats, kamut, maize, corn, barley, quinoa, rice.

Vegetables:
beetroot, bokchay, broccoli, carrots, Brussel sprouts, cauliflower, Chinese cabbage, carrot tops, daikon, turnip, onion, kale, yam, watermelon, rapa, radish, parsnip, corriander, savoy cabbage, squash and pumpkin.

Beans:
azuki, fu, lentils, miso, peas, tamari, tofu.

Alghe:
arame, hijiki, kombu, nori, wakame.

Funghi:
shiitake.

Toasted seeds:
sunflower, linseed, sesame.

Oils:
linseed, olive, sesame.

Drinks:
water, bancha, apple juice, almond milk, rice milk.

Cooked fruit:
apple, pear, passable grapes.

Dietry supplements:
Green Magma, baobab.

Any other ideas or reccomendations would be appreciated.

I know loads of recipes of anyone is interested.
Kate.

posted in Macrobiotic Cooking And Healing - 3 replies

Yin and Yang

superdread — Wed, 17 Nov 2004 21:23:26 GMT

Moscow Food Co-op

--------------------------------------------------------------------------------
Macro Musings
Seeking Balance Through Yin and Yang
by Peggy Kingery, from the May 2000 Newsletter

A trait I developed in childhood and have never outgrown is the need to know "Why?" So when I began studying macrobiotics, I questioned everything. I soon discovered that the answers to my questions were both simple and complex, but could be obtained by learning about the two antagonistic but complementary energy forces at work in our world known as 'yin' and 'yang.'

The terms 'yin' and 'yang' come from the Far East, but they're not Oriental. They're universal tendencies and have various names in every civilization. Modern science describes them as 'centrifugal' and 'centripetal' forces. However they're named, yin (or 'earth's force') represents the primary force of expansion in the universe, while yang (or 'heaven's force') represents the force of contraction. Some qualities considered yin include dispersive, inactive, cold, dark, wet, and large. Their opposites—assimilative, active, hot, light, dry, and small—are yang.

We live in a world that's constantly moving and changing. We experience these changes every day as daylight becomes night, and activity leads to rest. An understanding of the changes that direct our lives (in other words, being "in tune" with natural cycles), and recognizing that yin and yang are the subtle energies working to create balance amidst these changes, helps us to achieve harmony within ourselves and with the world around us.

Since the goal of macrobiotics is to achieve balance with the environment through our food, an understanding of yin and yang characteristics as they pertain to cooking is essential. Cooking methods that use oil, water, lack of pressure, and freshness are more yin, whereas those that rely on fire, pressure, salt, and time are more yang. All foods also contain qualities of yin and yang based on several factors including shape (vertical growth is yin; horizontal growth is yang), weight (leafy foods are yin; dense foods are yang), color (violet, blue, green and white foods are yin; red, orange, yellow, and brown foods are yang), water content (foods with a high amount are yin; foods with a low amount are yang), taste (sweet or sour foods are yin; salty and bitter foods are yang), and region of origin (foods from a warm climate are yin; foods from a cold climate are yang). In general, foods that are yin have a cooling effect on the body while those that are yang tend to be warming. It is important to keep in mind, however, that yin and yang are not absolute, but are a matter of degree. Within each category of food, (i.e. grains) there are those that are more yin (corn) and those that are more yang (buckwheat), based on the growing conditions required for the production of the particular food.

In macrobiotic cooking, eating foods that possess extreme yin or yang characteristics is generally avoided; cooking ingredients are chosen from those that are more centrally balanced.

Extreme Yin: tropical fruits, refined grains, milk products, refined sugar, alcohol, spices, chemical additives;

Centrally Balanced: whole cereal grains, beans, temperate fruit and vegetables, seeds and nuts;

Extreme Yang: salt, eggs, meat, poultry, hard cheese, oily fish.

Creating balance with environmental conditions is also important. The human body naturally expands in hot weather and contracts in cold; the food we eat affects our ability to adapt to the changing seasons. This is why during the most yang time of the year (summer), yin cooking methods (lightly-steamed, salads) and foods with more yin qualities are emphasized, whereas during the most yin time of the year (winter), yang cooking methods (stewing, pressure-cooking) and foods are the more appropriate.

The macrobiotic application of yin and yang may seem strange or difficult to apply at first. Keep in mind that no matter what we are eating, we are always subconsciously balancing yin and yang in our diet, as well as in every aspect of life. For example, when we eat something salty, we desire something to drink. When it's cold outside, we crave a hearty stew. Macrobiotics seeks to refine this intuition and to use it to create greater physical and emotional health.

Every time I read something new related to macrobiotics, I still find myself scratching my head and trying to figure out, "Why?" Although I have a feel for how yin and yang work around and within me, I'm far from understanding it all. That's what I find exciting about macrobiotics. It's a journey—a long road of learning that delights me at every turn. While much of the underlying philosophy is cool stuff, what I really love is how yummy the food tastes and how good it makes me feel. I hope that after trying this recipe—ideal for a springtime meal—you'll agree with me.

Three Grain Pilaf

(Serves 4-6)

1 cup short-grain brown rice, rinsed
1/2 cup hulled barley, rinsed
1/2 cup bulgur
2-3 minced garlic cloves
1 chopped onion
2 tsp. unrefined oil
1/4 tsp. sea salt
4 cups vegetable broth or water

Heat oil over medium high heat in a skillet. Sauté garlic and onion for 2 minutes. Add grains and sauté 2 minutes more. Gradually add broth or water and salt. Bring to a boil, cover, simmer 45-50 minutes or until grains are tender. Remove from heat and let rest for 10 minutes. Stir. Sprinkle with minced parsley or chopped chives before serving.

-------------------

Peggy Kingery likes to spend as much time in the woods as she does in the kitchen, and welcomes questions and comments about macrobiotics at king6619@uidaho.edu.

Copyright: Copyright on articles and recipes are jointly held by the Moscow Food Co-op and the respective authors, except were otherwise noted.

posted in Macrobiotic Cooking And Healing - 0 replies

Macrobiotic Desserts

superdread — Wed, 17 Nov 2004 21:15:57 GMT

I hope that this newsletter will help.

--------------------------------------------------------------------------------
Moscow Food Co-op

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A Sweet Ending. . . Sugar-free
by Peggy Kingery, from the March 2000 Newsletter

My husband gazed wistfully at the restaurant’s dessert tray.

"I guess none of those are macrobiotic, huh?" he sighed.

As the chief cook in our home, I aim to please; his comment inspired me to experiment with the sweeter side of macrobiotic cooking.

Desserts may be enjoyed on the macrobiotic diet several times a week. The chief ingredients used in making them are grains, fruits, nuts, seeds, and beans. Macrobiotic cooks avoid using sugar, honey, and molasses, as well as eggs, dairy foods, white flour, chocolate, spices, baking powder, and yeast. Wow, I wondered, if not these traditional dessert ingredients, what else can I use to create a sweet treat?

In baking, sesame, corn, or canola oil may be used. Kuzu or arrowroot flour thickens as well as cornstarch or egg whites and is used in puddings and fruit toppings. Whenever flour is called for in a recipe, only whole grain varieties are used (whole wheat, oat, millet, etc.). Nut butters and nut and grain "milks" can be used in cookies and puddings. Ginger root and cinnamon are exceptions to the "no spices" recommendation and are used to flavor a wide variety of desserts.

While desserts made with naturally sweet foods (temperate fresh or dried fruits, vegetables such as winter squash or carrots) are easiest on our bodies, natural sweeteners may be added occasionally to satisfy the desire for a stronger sweet taste. These include barley malt, brown rice syrup, amasake, mirin, and maple syrup. Although it’s natural, honey is not recommended because it’s as rapidly assimilated in the bloodstream as refined sugar is.

Barley malt is made by fermenting barley and cooking down the resulting liquid. It is a thick, brown syrup with a rich, toasted flavor and can be used in pies, cakes, puddings, and other desserts. Brown rice syrup is amber in color and has a milder flavor and more delicate texture than barley malt. Because it adds subtle sweetness, it’s perfect for pancakes, cookies, baked goods, and to sweeten tea. These two sweeteners are also available in powdered form.

Both amasake and mirin are made from fermented sweet rice. Amasake is beige in color, thick, and creamy. It is chiefly used in making puddings, cakes, and pies, but is also delicious served right out of the container as a warm or cold beverage. Mirin is used primarily as a seasoning but may be added to frostings and dessert sauces.

Maple syrup is the most concentrated of the sweeteners used in macrobiotic desserts. It contains about 65% sucrose (compared to refined sugar which has 99%) and enters the bloodstream more rapidly than either barley malt or rice syrup. Because of this, it’s used sparingly. For those in transition from refined sugars, it’s a good substitute until a taste for the less readily-absorbed sweeteners is acquired.

Refined sugar production relies heavily on the use of fertilizers, pesticides, and other chemicals. After the cane is harvested, it is shredded, liquefied, treated with chemicals, and boiled (removing vitamins, minerals, and other organic nutrients). The crystals are separated from the liquid and bleached, forming a product made almost completely of sucrose, a simple carbohydrate. Sucrose is absorbed rapidly into the bloodstream, but doesn’t provide long-lasting energy.

Whole grains, beans, and vegetables, on the other hand, contain complex carbohydrates (polysaccharides) which are absorbed slowly in the intestines and release sugar in the bloodstream at a gradual rate, providing a steady source of energy for the body. Barley malt and brown rice syrup contain maltose, a disaccharide, which is also absorbed more slowly than simple carbohydrates. Changing to these natural sweeteners can contribute to a smoother metabolism, reduce blood sugar levels, and have beneficial effects on mental, emotional, and physical health.

With all this knowledge in my head, now came the challenge — making a macrobiotic dessert that would satisfy my husband’s sweet tooth. While flipping through my macrobiotic cookbooks, I discovered a wide variety of baked items to choose from (cakes, pies, strudels, cookies, and crisps); cooked fruit purees and baked fruit glazed with a sauce made from apple juice, kuzu, and raisins; kanten, an all-natural gelatin made from agar-agar and enjoyed plain or with sliced fruit, beans, or nuts; and puddings made with rice, millet, or other grains, amasake or apple juice, and nuts or seeds. I’m happy to report my experimenting met with much success! Here’s two of our favorites, adapted from The Self-Healing Cookbook by Kristina Turner.

Creamy Rice Pudding

1 cup amasake (rice milk works, too)
1/2 cup apple juice
2 cups leftover brown rice
3 Tblsp raisins
3 Tblsp sunflower seeds
1 tsp cinnamon
1 tsp vanilla (optional)

Combine all ingredients except vanilla in a saucepan. Heat and simmer for 20-30 minutes, stirring often to prevent sticking, until thick and creamy. Stir in vanilla and serve warm or chilled.

Apple Crisp

Topping:
1/2 cup whole wheat flour
1 1/2 cup rolled oats
2 Tblsp corn oil
1/4 cup brown rice syrup
1/2 cup sunflower seeds
2 Tblsp chopped walnuts
1/8 tsp sea salt
1/2 tsp cinnamon

Filling:
8-10 peeled and sliced apples
1/2 cup raisins
1/2 tsp vanilla
2/3 cup apple juice
1/3 cup water
1 heaping tsp kuzu

Place flour and oats in a bowl. Heat oil and rice syrup until mixed, then stir into the flour and oats. Add seeds, nuts, salt, and cinnamon and set aside.

Spread apples and raisins in a 9 x 12 inch baking dish. Dissolve kuzu in juice and water, heat and stir until thick. Remove from heat and stir in vanilla. Pour over fruit and spoon on the topping. Bake at 350° for 45 minutes until bubbly. Serve warm or chilled.

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Peggy Kingery loves to write and to cook, and has a deep admiration and respect for the natural world. She lives in Moscow with her husband, Jim, a very willing taste-tester!

Copyright: Copyright on articles and recipes are jointly held by the Moscow Food Co-op and the respective authors, except were otherwise noted.

posted in Macrobiotic Cooking And Healing - 0 replies

San Jose, Oakland & SF

Miss.L — Thu, 16 Sep 2004 06:57:40 GMT

I would like to explore organic/macrobiotic cooking.
I currently live in the SFbay area. Besides the Organic
Cafe in Oakland, can anyone recommend any restaurants
or cafes?

peace

posted in Macrobiotic Cooking And Healing - 0 replies

Macrobiotic Fundamentals

superdread — Wed, 25 Aug 2004 22:07:16 GMT

Here is more information from friends for friends.
I hope that this is useful to You.

Peace and Blessings,

Suba

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Moscow Food Co-op

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Macrobiotics 101
by Peggy Kingery, from the April 2000 Newsletter

It’s hard to believe that I’ve been writing this column for a year already. To those of you who’ve been faithful readers from the beginning, thank you! I’ve been focusing my articles on the foods of the macrobiotic diet, but there’s so much more to this way of eating than merely the ingredients used in cooking. Over the next few months, I’d like to start discussing topics related to the macrobiotic way of life: establishing a macrobiotic kitchen, cooking techniques, how food affects our emotions, and others. But first, it might be helpful to review what macrobiotics is and what some of the underlying principles supporting it are.

Macrobiotics, as it’s practiced today, is the result of the work and vision of George Ohsawa (1893-1966), although its roots go back thousands of years. Ohsawa’s students, Michio Kushi and the late Herman Aihara, brought macrobiotics to the United States from their native Japan around 1950.

There are as many descriptions of macrobiotics as there are books written about it, but they all focus on the same themes. The word comes from the Greek meaning "large life." Macrobiotics is a way of living according to the largest possible view, the infinite order of the universe. More simply, it’s about living in harmony with everything around us and realizing that we are part of the natural world, not separate from it. Just like all of creation, we are products of environmental forces that shape our development on a daily basis. Because of this, the closer we live in harmony with our environment, particularly in the foods we eat, the more healthy we’ll be—physically, emotionally, and spiritually.

Through the foods we eat, we strive to achieve balance both within us and with the world around us. The balance within comes when we understand that food, like all life, is energy and that everything we eat becomes part of us and shapes us into who we are. Balance with the world around us results when we cook according to the changing seasons and use ingredients that are organic, locally grown, and minimally processed. By eating this way, we become more familiar with the seasonal foods that thrive in the area in which we live and obtain a greater awareness of the world around us.

In macrobiotics, balance is achieved through an understanding of two antagonistic but complementary energies termed yin and yang. Yin represents the force of expansion in the universe, while yang represents the force of contraction. Yin and yang are constantly in motion all around us, balancing each other and seeking to maintain harmony. These same energies are present in our foods. A basic understanding of yin and yang, therefore, is essential in macrobiotic cooking. Because it’s such an integral part, I’ll devote next month’s article to discussing it.

Keeping all this in mind, what foods are the most appropriate for achieving a diet that is in harmony with the natural environment? The standard macrobiotic diet is made up of 50-60% whole grains, cracked grains, and whole grain flour products; 25-30% seasonal vegetables; 5-10% beans, bean products, and sea vegetables; and 5% soups. Other foods such as fish and seafood, nuts, seeds, fruits, and various condiments are also included. The use of foods that have been excessively processed or contain additives and preservatives of any kind is not recommended. Foods that are avoided include meat, eggs, dairy products, and anything containing refined sugar or caffeine. I’ve discussed each of these food groups in previous articles. They can be found on the Co-op’s Recipe Page.

Many people turn to macrobiotics as an alternative means of coping with a disease condition, rather than choosing surgery, chemotherapy, or other conventional treatment methods. The macrobiotic diet, however, is not a "cure" for cancer, heart disease, arthritis, or any other health problems. It’s simply a way of eating and living that allows the body the chance to heal itself. We need not be seriously ill to experience the benefits of changing to a more natural, chemical-free diet!

No matter how healthy a diet is, it’ll never bring health and wellness to us unless it also tastes good. Macrobiotic cooking emphasizes using the finest natural ingredients with a minimum of seasonings and spices to allow the delicious flavor of the food itself to tantalize our taste buds. The macrobiotic way of eating differs sharply from the modern day diet, no doubt about that, but I invite you to give it try to see if it helps you feel better not only physically, but emotionally as well.

Here is an easy meal to nourish and nurture you at the end of a busy day.

Gomoku (Mixed Rice)

(serves 4)

This is an excellent way to use up bits and pieces of vegetables in the fridge.

2 cups short-grain brown rice
1/2 cup diced celery
1/2 cup cubed dried tofu, tempeh, or seitan
1/4 cup diced daikon
2" piece of Kombu, soaked and diced
1/2 cup diced onion
1/2 cup corn
1/2 cup diced carrot
3 cups water
2 Tbsp. minced parsley or chives

Mix all ingredients except parsley or chives in a pressure cooker. Place the cover on the cooker and bring up to pressure over high heat. Reduce heat to medium-low and cook for 45-50 minutes. Remove from heat and allow pressure to come down naturally. Remove the cover and allow rice to rest for 5 minutes. Stir gently, garnish with parsley or chives, and serve with steamed greens.

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Peggy Kingery loves to write and to cook, and has a deep admiration and respect for the natural world. She lives in Moscow with her husband, Jim, a very willing taste-tester!

Copyright: Copyright on articles and recipes are jointly held by the Moscow Food Co-op and the respective authors, except were otherwise noted.

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posted in Macrobiotic Cooking And Healing - 0 replies

What Is Zen Macrobiotics? A Short Explaination of The Principals Yin and Yang

superdread — Wed, 18 Aug 2004 18:09:28 GMT

Macrobiotics is way for Us to experience life (Macro meaning 'great', biotics meaning 'life') in a way that is different from that of the general society...

It is a way that is much like being a small ship in a great ocean; unlike other small ships, We have a compass, some knowledge of currents, as well as a 'feeling' for the weather that lies ahead...

Our 'compass' is the study of the "Yin/Yang" principle as it applies to all that is known and unknown. Let the 'currents' be the story of where We came from and where We are going. Let the proper balance of the foods We eat and drink as well as daily reflection help Us to become more 'sensitive' to Our environment...

We, here in the west, have a hard time understanding what is meant by Yin and Yang. Its meaning can be very simple. Its application can be somewhat difficult at times (as it is with any journey of self reflection and realization). Yin and Yang (in Zen [Japan]it is pronounced "een" as in keen and yawng"), can be classified as the basic laws of polarity. In westernized countries Yin and Yang can be classified as: acid and alkaline, woman and man, stillness and motion, sodium and potassium...

In foods, We would consider Yin as 'acid forming' foods; and Yang as 'alkaline forming' foods.

Therefore "Yin=Acidity=Potassium=Sugar=fruits,etc.
Yang=Alkalinity=Sodium=Salt=Cereals,etc."

Please send Your thoughts and comments about this topic.

posted in Macrobiotic Cooking And Healing - 3 replies

The System Ate My Posting

superdread — Sat, 21 Aug 2004 23:54:45 GMT

Peace to all. I was sent a message from a tribal member that I felt was very important. It had to do with easy to prepare meals. I spent over an hour composing an answer and hopefully it was sent. I did send another message explaining My dilemma. Out of problems come solutions; so I have decided to reconstruct the message for all tribal members to see. I will post it sometime between now and Monday night. In the meantime, if any of You have macrobiotic recipes that You would like to share, bring 'em on!

Peace and Blessings,

Suba

posted in Macrobiotic Cooking And Healing - 1 reply