So I'm always talking about Macrobiotics. But what is macrobiotics? At least...what does it mean for me??
Well, there are plenty of books (I've got most of them kickin' around) that outline the philosophical principles behind macrobiotics, as well as what you can and cannot eat. I want to do a post really soon describing some of these things.
For now, to ease your curiosity (if you have any, that is), here is what it means for me:
A whole lotta whole grains (mostly short grain brown rice, quinoa, and whole oats--although sometimes i get a bit crazy and mix it up with some kasha, or toasted buckwheat, millet, and barley).
Also, a whole lotta veggies. Think greens (kale, collards, sometimes chard), daikon radish, carrots, shitake mushrooms, and squash if I have some.
My ideal breakfast is a serving (a really big one...haha) of whole grains topped with seaweed, with steamed or quick boiled greens, carrots, shitake and daikon radish. Well okay, my ideal MACROBIOTIC breakfast consists of these foods. I am a breakfast gal. My absolute favourite snack / meal at any time of the day was cold cereal. But once I tried macrobiotics, I realized how much BETTER I felt eating WHOLE grains...and have thus been transformed into this kind of breakfast lover.
And vegetables for breakfast? wtf mate? well...I wouldn't knock it till you try it!
They make you feel so lovely and balanced! (even though sometimes I gotta sneak in a bit of sweet at the end, via grains with brown rice syrup and cinnamon, or maybe a squeak of cocoa...shhh...don't tell anyone).
Don't even get me started on SEAWEED. I frickin' love it. I probably crave it the most out of any food now.I top ALL of my grains with a bit of seaweed. Even at breakfast. Dulse flakes are my best friend. I also cook wakame in with my rice...and would gorge every single day on seaweed salad if I could afford it.
Soup is also a major part of the macrobiotic diet. While most meals start with miso soup (1-2 times / day)I usually just sip the vitamin filled water that remains after I quick boil my veggies. I love miso soup, but generally seem to find soy upsetting to my poor little tummy, so I just have the veggie water/soup/stock with my meal (that is what is in the blue mug in the picture above).
The hardest part for most people on a macrobiotic is satisfying the sweet craving. I am a FRUIT LOVER, and this is where I used to get all my sweet satisfaction from. Since switching to a mostly macrobiotic diet, I try to not have that much fruit. They (the "macrobiotic gurus") recommend only having fruit 2-3 times per week--which is probably better for my easily-bloated tummy anyways. Instead, grain based sweeteners like amasake (fermented brown rice drink that is actually delicious), brown rice syrup and barley malt are recommended, and of course even better are sweet vegetables like squash or carrots, or sweet grains like oats! I usually stick to fruit for my fixin' (as little as my greedy little taste buds can make do with), and brown rice syrup. I use brown rice syrup to top off whole grains like brown rice, whole oats and quinoa, or even the less preferred rolled oats or the not so macrobiotic oat bran (not-so-macrobiotic because it is just one part of the grain, and not whole). I also sometimes make desserts using grains, and fruit with kuzu powder (japanese arrowroot)for a pudding like substance, or fruit and agar flakes (like gelatin, but a seaweed!) to make kanteens. If I make one again, i'll post pics. Check out the saladgirl's amazing blog for some macrobiotic dessert photos: http://www.thesaladgirl.com/2009/02/27/unsweetened-dessert-jelly-jell-o/
Another part of my typical macrobiotic day consists of:
chewing...REALLY REALLY well. I have a tendency to scarf down my food, always thinking of what to eat next, and I usually end up with a not-so-happy tummy and a burned tongue. Chewing starts the digestion process, and is SOOO important. It is a continuous goal of mine to chew more...up to 50X per bite!
Also, not eating when i'm not hungry....aka not mindlessly snacking...which I LOVE to do...a big challenge for me. I often end up failing at this *cough*my food dedicated blog with photos of glorious snacks*cough* but i'm trying...and i'm getting better at it.
What do I drink on a macrobiotic diet??
Well...not coffee, that is for sure. I do sometimes sneak in a latte made with almond milk...but that is rare...or rather, SHOULD be rare. teehee. Seriously though: I drink a lot of water, because it's free, and good for you. Kukicha tea (twig tea) is wonderful at balancing the body after a meal, and is a nice substitute for black tea and coffee. I also drink green tea! Dairy should be avoided on a macrobiotic diet, and it upsets me anyways, so that's okay. Sometimes I use unsweetened almond milk, or rice milk.
Fermented Foods are not part of a typical North American diet...but they are certainly important in a Macrobiotic one! Even though they make me a bit gassy (haha...because i'm sure you wanted to know) I try to eat some whenever I can. For me, this usually means a bit of naturally fermented sauerkraut, some pickled daikon radish...and miso occasionally.
And lastly...but what about seasoning, flavouring, and oils?? Well: I usually sprinkle some flax oil on my grains, and some Udo's 3-6-9 oil on my greens (or vice versa). Other oils I use are sesame, toasted sesame, and occasionally olive oil. Toasted nuts and seeds are a great topping as well: pumpkin seeds, sunflower seeds, almonds. Roasted sesame seeds, and sesame salt (gomaisho) are delicious too! And of course, to give your food a bit of a zing: lemon, umeboshi vinegar, ume paste, rice vinegar for sushi, and tamari or soy sauce in cooking (although I have been avoiding it as per soy-tummy-trouble). And of course SEA SALT. I use a pinch when cooking grains, and sometimes sprinkle some on my steamed veggies.
Whew. That was a lot to digest....sorry guys. Make sure you let your mind chew it over really well ;)
Maybe I'll post some photos from tonight's dinner...this is all for now...but there will me more to come, and any questions are welcomed!