Macrobiotic Articles

Macrobiotic Menus from the 2005 Summer Camp

Macrobiotic weekly menu sample

This is a sample of macrobiotic menu for the healthy people. But if you have serious illness, ask professional macrobiotic counsellor for your special menu. Also, this is just for inspiration, you should search for exact food recipes in the specialized macrobiotic books. Or post a comment if you don’t understand anything and I will try to guide you.

BREAKFAST

LUNCH

DINNER

Macrobiotic is not only ordinary diet or dietary habit, but in essence some philosophy or living style. Cradle of this philosophy is Tibet and China.

Basic characteristic attribute of this philosophy is conviction, that psychological and physical condition of man are inseparably connected - man is part nature and cosmos and his health is directly conditioned by the way how he accepts world and his relations to environment. In present days is macrobiotic occupied with questions of human longevity and possibilities and conditions of extending life.

Macrobiotic separates all foods by this, if they contain energy - yin (for example sacharides, fruits, vegetables etc) or yang (meat, eggs etc).

If we want to change existing way of eating and begin with macrobiotic, the defenders of this lifestyle will suggest us complete body cleansing (cleaning method) - more radical version of detoxications of organism lie in consumation of cereals for some (short) time, in longer case (up to several months) are appropriate combinations of whole grains with vegetables, pulses and fruits. Supporters of macrobiotic assert, that these cleansing methods liberate our body from toxins, establish balance and restore organism vitality.

Macrobiotic foods consist primarily from whole grains, that make 50% to 60% from all consumed food. The next 20-25% then make vegetables typical for area, that we live in (even if this style originates from eastern cultures, is for our health important to pay attention on geographical conditions, on which we are adapted to and in compliance to this choose foods that our body knows). Indispensable part of macrobiotic diet are different seaweeds. In smaller quantity are consumed various soups and legumes, fruits, nuts, seeds and bread are recommended with moderation and if possible not daily.

Not all kinds of fruits and vegetables have green with this style of eating - macrobiotics avoid for example nigtshade vegetables (potato, tomato, nightshade, capsicum), tropical fruits and practicaly to all concentrated sweeteners. They also don’t accept iced and freezed foods and milk products.

What principles in area of alimentation does macrobiotic recommends?

The base of macrobiotic menu for all year seasons should be whole grains and pulses prepared in high quality, both supplemented with seaweeds, vegetables, fishes, all kind of seeds and wild growing herbs. For the drink regime is ideal clear water or broth from eatable herbs.

Macrobiotic separates accepted foods in accordance to year seasons: in the spring time creates the base of meal, prepared young nettles, leafes of dandelion and daisy, germinated alfaalfa and watercress, sorrel, cereals and legumes. It’s recommended to limit intake of meat, eggs, fats, seeds and nuts.

In the summer is put emphasis on light and colorful foods, that’s why is used entire sort of vegetables and fruits in menu, these that grow up and ripen in our surroundings. Foods could be cooked shorter time than in other seasons, we can use steam cooking, shortish frying with the minimum of oil and similar. It’s also possible to use spicy condiments, that impact our bodies so, that they bring inner heat to the outer parts of body, that will come out in the form of sweat.

Recommended foods for the season of autumn are for example - bread from the beard surdough, soured cabbage, briar, leek, red bean adzuki, products from soya, peeled barley, barley, all sorts of nuts, pumpkin or sunflower seeds etc. Instead of sugar we can sweeten with honey or better with barley malt. In the direction of upcoming winter we add to the menu foods of bitter taste, as are dried leafs and roots of dandelion, leaf of daisy, chicory, brussels sprout, root of burdock, rye or amaranth (tumbleweed).

In the winter are recommended a thick soups without piquant spices, pickled fermented vegetables and in particular cabbage. Oat, amaranth, rye, celery, root of burdock and dandelions will gustatorily enrich our menus and at the same time allow good health in the winter season. Meat is possible to eat more frequently in winter, boiled or stewed, always with triple times the amount of vegetables (but stay away from roasted or grilled meats).

If we want to dedicate more to macrobiotic diet, we should have in our mind, that sudden (in this case too drastic) change of eating habits, we can even harm ourselfs to some degree - any significant transition in our long-term alimentation should be graduall. Macrobiotic is also not panacea - if we seek possibilities of strengthening of our health by the change of menu, macrobiotic teaching is one of variants, but don’t expact any miracles. Many experts also warn, that macrobiotic style of eating doesn’t need to be ideal for children (they argument that it doesn’t supplement enough of basic nutrients, vitamins and minerals).

If you think about macrobiotic as a way to loos your weight - great idea, because have you ever met obese macrobiotic?

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