Thursday, January 22, 2015


  Taking a leap towards macrobiotics again. After eating raw foods for months, my body craves cooked grain now. And since I´ve always been a fan of intuitive eating, I trust macrobiotic-like food being good for me now. Variety is always good.

A basic macrobiotic-style breakfast. Oatmeal sprinkled with green nori flakes, small green salad, and kukicha tea.

  Ten years ago I bought my first ever macrobiotic cookbook. It was informative, even too much so, but it left me confused and not knowing how to proceed. The recipes were not mouthwatering either, so I buried the book in the shelf for years.
  The second macrobiotic book I ever bought was "Mayumi´s Kitchen". So much easier to read and follow, but it was not hard core macrobiotic, and after all did not differ that much from ordinary vegan eating. But it was interesting and a good experience.
  Now I´m eagerly waiting for my copy of "Changing Seasons". Until it arrives, I glimpse at the online version of it.

Purple cabbage-celery-apple salad with yogurt-ginger-mint dressing.

  I´m taking a relaxed approach to macrobiotics by focusing on whole grains or whole meal, home made products like porridge and bread. Along with grain I´ll eat both raw and cooked vegetables. Some fruit and vegan sources of protein accompany the previous, but not even every day. What I will add to my daily menu is small portions of seaweed, miso, and fermented cucumbers. White sugar is eliminated, but more natural sweeteners such as dates and honey can be used in moderation. That about wraps it.

Wholemeal pasta with carrot-parsnip-rosemary sauce and fermented pickles.

  Since I´m a girl with a major sweet tooth, this will be an experience to me. On weekends I will indulge in chocolate or candy, but otherwise I try to reduce my sugar intake. How awesome would it be to live sugar-free Mon-Fri?!

Wholemeal spelt bread dough on the way.

The plan: is to eat whatever low-fat grain-vegetable dish I want at any time of day. I will test and learn from the suggested 7-day meal plans of "Changing Seasons" macrobiotic cookbook, but I will also use other sources of vegan recipes, altering them if needed to lower fat content and increase wholeness in grains.

Chocolate-zucchini cake sweetened with dates.

  Meal times follow those of my diabetic ten-year-old son´s healthy ones:
 8-9am breakfast
12pm lunch
4pm dinner
7pm supper

    Yum, healthy Imbolc!

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