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.

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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.

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