Macrobiotic cooking

Macrobiotic cooking principles may be summarized like this:

1. All foods should be selected from natural or organic products growing in the same climatic zone and the same season of the year.
2. Our daily food should comprise all stages of biological evolution, especially plant life (excluding polar areas).
3. The food should be prepared fresh if possible (not damaged and alive until the beginning of cooking) and should be used as a whole (leafs and also roots in the case of vegetables and head and bones and also tail in the case of fishes). .
4. The main part of food should be whole grains and cooked vegetable. Formerly ripen types should be boiled longer, later types could be boiled less.
5. Before using of fire and water should be individual foods stored separately - not mixed - to eliminated premature change of quality.
6. When we cut the foods, it's important, that every piece presented both qualities yin and yang. (This art is teached in the macrobiotic courses of cooking).
7. During of cooking process, we should hold up from frequent stirring and moving and if it's possible, easily allow to foods, that they mix themselfs alone by the normal cooking process.
8. There should be excluded excessive use of fire, water, pressure, time and also salt, oil and other spices.
9. Spices should be natural products, as sea non refined salt, non-refined vegetal oil. Natural malts from wheats should be used occasionally. The taste of spice shouldn‘t be savorous and should be used to underline natural dominant tastes of the food itself.
10. Types of cooking and types of meals shouldn't be repeated frequently. It's important to change styles of cooking, properly adapt to changes of environment and tend about variety and enjoyment of food.
11. As the most quality for cooking is recommended fire from the wood, then natural gas, wood coal and other natural fuels, that are more practical in the modern urbanized environment. Electric and microwave cooking changes the natural structure of foodsand this artificial way of rapid cooking should be excluded.
12. The most quality water is spring water, good water and mountain stream water. Chemically processed water, the same for destilled water, should be eliminated.
13. For adaptation to climate and heat is not suitable to use aromatic spices.
14. Meals should be arranged as beautiful food. Served dishes should contain natural forms of foodstuffs and should be placed on the plate in the order of meals. Food should be served gracefully and consumed with thankfulness.
15. The cooking environment and in the dining room should be kept clean and quiet. And these who cook, serve and eat, should be quiet and have peace in mind.

Even if we use the same foods, eat at the same places and use the same pots, the result is different macrobiotic meal in the end. It depends on the changes of condition, psychic and thinking. If our condition is clean and calm and devote to the preparation carefully, than the food brings health and awareness to all, that eat them. On the other side, if our condition stagnate, is broken and in disorder, our food will bring family deterioration. Consequently, these who cook need to have good health and deep understanding to the relations of yin and yang code of nature and universe and also practical knowledges of proper techniques of cooking. This kind of person is socially the most valuable asset, because she make family, community or nation more healthy and happier. Traditionally in the course of history both genders, but specially women, had deciding impact on the human evolution. If we want turn away the destructive process of modern civilization, it's important, to preserve proper cooking if possible in every family, in every community and in all countries.


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