“When we see the sun and the moon, the sky and stars, mountains    and rivers, seas and forests, fields and valleys, birds and animals and  all the wonders of nature, let us be thankful for our environment on  earth and live in harmony with all that surrounds us.” Michio Kushi

Macrobiotics is a grateful and practical approach to diet that is centred around the following: –
1. Wholegrains
2. Cleansing veggies to alkalise the blood and free us from  any harmful radiation that may have
seeped in our bodies
3. Fruits and plant proteins.

The diet lays great emphasis on balance and is influenced by ancient Indian “prana” philosophy and oriental “qui” philosophy.

This life force translates into two polarities i.e Yin (high in potassium; foods like sugar, stimulants, alcohol, spices) and Yang (high in sodium; heat producing foods like salt, poultry, chilli, red meat)

Food groups of beans, grains, seeds, veggies and nuts have both Yin and Yang in equal amounts. Cheese is high on both!

Macrobiotics doesn’t instilshunning of any food group, it rather insists on cutting down of animal poducts, dairy and alcohol.

Macrobiotics emphasises on a clean kitchen, cooking with positive thoughts, use of seasonal foods and avoiding processed foods.

I believe, the technique is very close to ancient Indian cooking which has lost it’s essence somewhere with the onset of fad diets and western influence. The economic polarity and imbalance of the Indian society has a lot to say about our farming methods and palette. Macrobiotics instils balance in our kitchen and mindset.

The Cooking styles used are:-

1.Fermentation

2.Blanching and boiling

3.Sauteeing

4.Baking

5.Juicing

Enjoy Monsoons and try cooking Macrobiotic style.

 

Love and Light,

Neha