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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