A Grain A Day

How To Eat A Portabella Like A Hedonist

noreply@blogger.com (cooljuice) — Thu, 17 Jul 2008 17:49:00 +0000

We have been eating with a vengeance, of late. I promise after this post I won't mention it again, but I've been gone for more than three weeks, eating rice and beans on friends' couches. So when we were driving to the beach last night and saw a sign for Fresh Sweet Corn, we couldn't resist stopping.

Kerstin had a great idea for a cilantro corn dish, which sent us to the market for fresh ingredients. While I was there I saw some big, fat portabella mushrooms that I couldn't stop my hands from fondling. When we brought them home I didn't have the willpower to cut my babies up, so I pan seared them whole, stuffing them with a bit of garlic. I sautéed some farmer's market zucchini in lemon juice and topped with avocado mousse.

Lemme tell ya, it was p-a-r-a-d-i-s-e.

After cooking the mushrooms in olive oil for about five minutes I covered the pan and let all the juicy goodness stew in there until they were tender and rife with flavor.

The mousse was half an avocado, two cloves of garlic, a pinch of sea salt, olive oil and lemon juice and a half teaspoon of umeboshi vinegar food processed together.

I served the portabellas on some wild rice from yesterday's dinner, leaned the zucchini spears on them, dolloped with mousse and served the cilantro corn on the side. Not only was it a decadent and gorgeous plate, it was one of the most delicious macro meals I've ever had. I may never slice up my portabellas again. They retain so much flavor and have such a satisfying texture to them when cooked whole.

We Don't Dine, We Sup.

noreply@blogger.com (cooljuice) — Wed, 16 Jul 2008 14:20:00 +0000

Last night we supped.

I've been away in Minnesota for nigh on four weeks, and yesterday's evening meal marked the complete return. Eating alone or on the run has been one of the most difficult parts of being away from Kerstin, both from a macrobiotic standpoint, and an emotional one.

I brought back some hand-harvested wild rice that my father and I had reaped from Lake Minnewawa two years ago. We glided through the rice stalks, knocking off the heavy seeds into our canoe, loaded them into burlap sacks and had them roasted by a local Native American-operated roasting barn.

I added crushed walnuts, craisins, a touch of honey and brown rice vinegar to the rice and topped it with grilled portabello mushrooms, sautéed zucchini, onions and garlic—seasoned with oregano and thyme...and there's a wee little bit of farmer's market tomato in there.

Kerstin had made some lentils, which I added a light vinegar & oil dressing to. We ate it on the side.

Hubba hubba ding ding! Two happy little macros eating a simple gourmet evening meal once again.

Wild Rice

noreply@blogger.com (cooljuice) — Tue, 15 Jul 2008 16:26:00 +0000

Anyone who knows me knows how much I love Minnesota. The lakes, the rivers, the trees, the hiking, the canoeing, the Twin Cities. The list goes on.

I also love trivia: state tree, norway pine; state pickle, dill; state flower, ladyslipper. I could go on all day. But one of Minnesota's best is also a macrobiotic treasure, and Minnesota is one of the only places you can get it in its natural form.

I'm talking about Wild Rice, Minnesota's state grain. Boo ya ka shaw.

Wild rice was the staple in the diet of the Chippewa and Sioux Indians, native to the north central area of America. Like brown rice, the grain is actually the seed of an aquatic grass plant. Since wild rice grows in cold water and cold climate areas, its seeds (wild rice) need to store enormous amounts of energy to germinate in the spring. Because of this need, wild rice is high in protein, the amino acid lysine and dietary fiber, and low in fat.

Lucky me, growing up and living in Minnesota for most of my life, I have had the opportunity to harvest and roast my own rice on several occasions. I feel a all of the harvesting work behind every bite I take, I remember the clear days in the canoe, the click of the harvesting sticks, the itch of the seed husks on my skin and the splash of the guide pole in the water. If only all the food I ate had as much positive energy behind each bite...

While some commercial wild rice is grown, its best and tastiest form is still hand harvested, mostly in Minnesota's lakes and rivers in the traditional method.

Food = Mood

noreply@blogger.com (bursty) — Thu, 10 Jul 2008 18:56:00 +0000

So, we all know that it is true, even if we haven't taken the time to really notice. The foods that we eat affect the way that we feel, and they affect the way we interact with others, i.e. our mood. It has to do with chemistry -- and I wish that I understood it all better... thus my internet research adventure of the day from which you can benefit. (a great blog about this here, as well)

The food we eat produces chemical reactions in our bodies that affect hormone levels, for better or worse. It all comes down to neurotransmitters in the brain - and the way certain foods either stimulate or prevent their release. Neurotramitters are chemical messengers in the brain that carry messages from one cell to another. Controlling and paying careful attention to the chemicals we are putting in our bodies with different foods, and trying to keep it all balanced, will keep our moods more even-keel, as well. When we're stressed out, for whatever reason, we tend to crave comfort foods - traditionally buttery, sweet, and rich.

This happens because cortisol (hormone) is released into the blood when we're stressed out, and that triggers hormones that stimulate our appetites, and those hormones decrease serotonin - the hormone typically associated with happy feel-good moods. Then, your body wants carb-rich foods to get back into balance and decrease the appetite hormones, thus returning serotonin to its former state. So - although you are craving rich foods when you get stressed out, you can satisfy those cravings with healthy macro-snacks like rice crackers, whole grains, hummus, vegetables, and not have the side effects associated with eating too many sweets.

The carbs in sugary sweets increase the levels of serotonin to unnaturally high levels, and as soon as the sugar high wears off, the serotonin goes back down and it can feel like a real "low". You basically send your body on a roller coaster of emotions and hormone levels, which ultimately stresses out organs like the liver and kidneys, which cleanse the blood. Carbs found in brown rice, buckwheat, and whole-grains have a very calming effect because they have a low glycemic index, meaning they promote the slow release of serotonin rather than the rapid release that you get from foods with a high glycemic index like sugar, white flour, white rice, or a bagel.

By eating protein-rich foods like beans, whole grains, and soy products, you give your body tyrosine which your body makes into dopamine and norepinephrine in the brain, helping you to be alert and focused on the tasks at hand. Omega-3 rich foods also raise serotonin levels in the brain, thus making you feel happier. High-fat meals stay in your stomach longer -- and that makes you feel sluggish because it diverts blood flow away from the rest of your body for a much longer time than a low-fat meal.

The Social Macro

noreply@blogger.com (bursty) — Tue, 08 Jul 2008 19:55:00 +0000

One of the hardest things for us about going macro has been the social aspect of it all. I value the sanctity of the food that I put into my body, and being conscious about the food choices that I make is important to me. But, I also value the ability to go out to dinner with friends, have dinner parties where my guests are not put off by the food we eat, and attend dinner parties and actually eat something that the host prepares...

A conversation I do not enjoy having: "Oh, you're a vegetarian!? You should have told me! I'm so sorry..." "it's alright! I can find something to eat here - is that a salad?" "yes, but it has bacon in it..." "I see some beans over there!" "they have ham in them" ...

and since going macro, the conversation has turned into this: "I know you're vegetarian so we made a great ceasar salad for you, and some tofu." "Thanks, I really appreciate that, but, actually, I'm not eating dairy anymore either... or romaine lettuce..."

The point is that I'm afraid we'll stop getting invited to things if we continue along this path! We love having people over -- and the recipes in love, eric & sanae (look at the post from April 27, 2008, for an example) are from two genius macro minds. They are elegant, flavorful, and inventive - and make for great dinner party fare, when we are the hosts. When going to other people's homes, though, I haven't quite mastered the art of preparing ahead -- macrobiotics is hard to explain to people, it's very restrictive compared to the typical American diet, and I don't want to be a burden on hosts. Some ideas are to offer to bring a dish that is macrobiotic - making enough so that everyone can have some if they so choose, planning ahead in the days leading up to the dinner party to make sure that your body is in balance so that you can "cheat" a bit during the party and still feel good, or not going at all (not really)...

I'd love to hear other people's thoughts and feelings on the social macro front!

Mixed Messages

noreply@blogger.com (bursty) — Sun, 06 Jul 2008 12:25:00 +0000

The last post that I made and the resulting conversation got me thinking: Am I getting mixed messages? The goal of any new macrobiotic is to understand your body through experimentation with foods and lifestyle until you've done enough trial and error to gain a basic understanding of what your body needs at any particular time to feel "in balance." And sometimes, macrobiotics is frustrating because it is hard to really pin down these yin and yang, acidic and alkaline, contractive and expansive, energies in the foods that we are putting into our bodies, and thus the energies and feelings that those foods are affecting on our bodies. I'm saying I'm still not there. And I would like to be.

I am getting better - I'm becoming more in tune to what my body needs, definitely. But some things still don't make sense: Why, if my body is in an extreme yin state just before my period, do I crave sugar, chocolate, and baked flour, if those are just the things that are going to make my period the miserable experience that it has always been? (Actually, I think that my period is a beautiful cycle and I become more and more grateful for it as I study the moon cycles and the feminine experience, but the headaches, cramps, and nausea, I could do without.) and why, when I haven't eaten for about 5 hours or so, does my body go nuts telling me I need that muffin/yellow cake from the store around the corner from my office, when what I really should have is some brown rice & steamed vegetables?

I believe the sugar cravings are my body's effort to increase my blood sugar - and because sugary things are what I have always used to get that increase, that extra boost of energy, that is what I crave. I have found that I can combat these cravings by planning ahead - by making sure that I have good quality carbohydrates providing my body with a constant flow of energy. I also keep some dried fruit in my desk drawer, and some rice crackers, which I can go to in a moment of panic. As I mentioned a few posts ago, I'm also quite certain that my sugar dependency was leading to my chronic headaches and common stomachaches. Without exaggeration, I have had a headache 1-2 times per week for the past ten years or so (and these headaches are lay down in a dark room with no noise for hours kinds of headaches), and since going macro, when I am being very careful about what I am eating, I have had none at all. It's about extremes - and keeping the body in balance. If your body is in balance, it will tell you what it needs - but if your body isn't in balance, it doesn't even know what it needs - so how can it send the right messages to your brain for how to get into balance?

AH-HA! After re-reading the last paragraph, I think I know the secret after all: continuing to hone my intuition requires continuing to maintain balance. It doesn't mean I can't give in to those cravings once in a while - but it does mean that if I am having those cravings, I'm probably not in balance -- so a little more thought is required as to my next nutritional choice.

**image courtesy of jdthinker on flickr**

Female "Yin" Energy

noreply@blogger.com (bursty) — Fri, 04 Jul 2008 12:21:00 +0000

Forgive me if this is too personal, but it is a reality that we must all deal with, male and female alike... and, it's "that time of the month". My good friend "Priscilla" has come to visit me. Each time that she shows up, she makes her entrance very clear with serious cramps, headaches, and nausea.

Since beginning to eat macrobiotically, I have searched and searched for some female-specific advice on macrobiotics, and all that I have found is a gaping hole. There doesn't seem to be a whole lot out there for the inquiring female macrobiotic to go with regarding what effect the macrobiotic diet has on the intricate organism that is the human female body. Not that there is a lot out there on the male human body, either. I guess that is my point. Macrobiotics has become a part of my spirituality - as it should - but another important part of my spirituality is recognizing that men and women are intrinsically different. We are built differently, we respond differently, and we think differently. So, macrobiotics must have differing effects on our bodies.

This is what I know from my readings about the energies (click link for my description of yin and yang energies generally) of the genders and the food energies that go with them:

Women are primarily "yin" energy, men are primarily "yang";
Yang energy is needed to balance our female bodies so that we don't become overly yin, so the typical American female eats things like animal foods, baked flour, salt (unbeknownst to her, she is trying to balance out all of the yin foods that females are drawn to);
Yin foods include sugars, fruits, chocolate, and beer and alcohol;
Overeating yin foods causes our blood to become weak, and hypersensitivity because we are out of balance, we lose the contractive energy of yang and our energy is constantly expanding until it can expand no more -- this is where depression comes from.

This is what I know about menstruation - from the Hip Chick's Guide:

Like every natural cycle it takes our bodies from yin to yang;
The first phase where the egg is maturing in the ovary, is more yang;
The second phase, ovulation (releasing the mature egg), is more yin;
The last phase where the body prepares to shed the unfertilized egg is more yin;
It goes back to yang at the beginning of the next cycle, after the egg has been shed;
So - the cravings that I experience in the couple of days before my period are due to the extreme yin state that my cycle is currently in - the cravings are trying to help me align with my cycle;
The typical American diet includes animal protein, salt, baked flower (yang) and creates contractive (yang) energy rather than expansive (yin) -- and your body fights that with cramps, headaches, backaches, etc.

Jessica (The Hip Chick) says to lay off the yang foods in the few days before your period, and you will reduce the unpleasant side effects of "Priscilla's" arrival... less animal food, less salt, no baked goods, and instead eat fruit, lighter grain dishes, some rice dream, or even a beer.

So - Ladies - and gentleman - but more to the ladies... This is what I know - but I'm interested in what you know. How has macrobiotics affected your cycle and what things do you do to combat the typical side effects of your period??

And, as an aside... a little plug for the Keeper®"alternative female hygiene product" -- I've been using it for a few years now and it is absolutely divine - I feel more connected to my cycle, and I'm not putting bleached products into my reproductive organs anymore, and that is beautiful.

Rice In The Fast Lane

noreply@blogger.com (cooljuice) — Thu, 03 Jul 2008 12:25:00 +0000

A brown rice fast, a balanced body.

In medieval days, sages treated illness directly with dietary changes, oftentimes prescribing a ten day brown rice fast to balance the body and rid it of impurities..

It sounds a little too easy to 21st century ears where we have over the counter drugs far stronger and varied than any medieval sage could have imagined.

With three months of macro behind us, we decided to give it a try, modifying it to a four day go.

And quite honestly...it's weird. Come on, a brown rice fast? I'm still having a hard time explaining to my friends that I don't eat cheese, and that yes I'm ok, and no I'm not sick...
So, whipping out the bowl of brown rice I had been eating out of for 4 days wasn't exactly good advertising for macrobiotics, at least in the circles I move in.

I've been in Minnesota for the last few weeks, away from Kerstin, and we thought this might be a good way to stay connected through macrobiotics even though we weren't eating together (something I miss terrrrrrrribly).

While I've had a hard time understanding and accepting the yin-yang philosophies of the macrobiotic lifestyle, I can attest that eating brown rice does bring one to a sense of great balance and harmony. I already have a big crush on brown rice, so my opinion is biased, but you've got to take my word for it.

Just like Kerstin wrote, I was a very satisfied, craving-free, happy feeling macro for four days. The nutrients, minerals and protein in rice is astonishingly satisfying. And after three months of diluting the sodium and sugar from our bodies and letting our tastebuds heal, eating something nourishing tastes nourishing and actually feels nourishing. I gladly ate my meals of rice all day every day. Heck—I'll probably do it again.

Notes on a Brown Rice Fast

noreply@blogger.com (bursty) — Thu, 03 Jul 2008 12:20:00 +0000

Last week, we did a 4-day brown rice fast. Obviously, it's not a fast, because you eat. You only eat brown rice. Plain, brown, preferably short-grain (I had long-grain because it was very hot here), rice. We did a modified form of the famous (macrobiotically famous, that is) 10-day brown rice fast. (another blog about it here.) For those in good health, a shorter fast can do the trick as well as a 10-day one... but a 10-day brown rice fast is often recommended to clean out the system for someone who is using macrobiotics for health reasons (i.e. a diagnosis of cancer, or a kidney problem, liver, high cholesterol, high blood pressure, diabetes, etc. etc.) ... but where we've been doing the macro-thing for about 3 months now, the 4-day fast was pretty perfect to clean me up.

I literally cooked a huge pot of brown rice in the mornings, packed it in my bag, and munched on it throughout the day, whenever I got hungry. And you know what? It wasn't that bad! Of course there were moments that people around me were eating (Chinese food at lunch, of all things - and they never order Chinese food - or didn't, when I was eating things like that) and I got hungry - but I just went and got my glass tupperware full of brown rice and went to work! A few strange looks... yes... but seriously - I felt great!

The rice is a very yang food, being a whole grain, so eating only brown rice for several days brings your body into a very yang state - and it dispells all of the gross yin stuff floating around in your system like acids. The really crazy thing about it is that I didn't really have any cravings for anything other than rice after the first day and a half or so - I was perfectly content chewing on my brown rice, staring off into the distance. That leads me to another point - you get into a kind of brown rice haze... the world seems to melt together a bit and everyone seems so rushed -- I felt light, and healthy, my skin felt clean, I was calm and relaxed, and happy. All the yang energy in my body relaxed me and it was pretty fabulous....

Anyone out there in macro-world done a brown rice fast? What were your thoughts, feelings, how long did you do it for? Results? Please share!

Confessional

noreply@blogger.com (bursty) — Tue, 01 Jul 2008 15:56:00 +0000

Alright - I admit it. Today, I cheated. Well - I didn't technically cheat because our three months of strict macrobiotics is over and there really isn't any "cheating" in macrobiotics - it is about balance, and knowing what your body needs to be in balance, and honoring that, yada yada... but today - I knowingly, willingly, bought a muffin from the shop just around the corner from my office - the "cinnamon coffee cake" muffin - full of white flour, refined sugar, and probably some knock-off of "real" cinnamon. I have my reasons and I could go through them with you, and I had my rationalizations which I could also bore you with - but the point is. I bought it. I carried it guiltily back to my office hoping no one would see me, and I ate it. Most of it... and about half way through I realized what I was doing and how it was already affecting my state of mind... and I kept eating... And now... I feel absolutely gross. Sludge. It's all swimming around in my stomach, mixing with the acids in there, forming more acids, it's going to go on to give me a stomach ache, and the sugar rush that I have provided to my bloodstream is already pulsing through my brain and causing the very beginnings of a headache. (I have suffered from chronic headaches for about a decade, and since going macro, I can count the number of headaches I've had -- well - post first-week macro -- on zero fingers.) Great. And I thought I was helping my problems by satisfying that intense craving for something buttery and sweet - turns out... not so much. And, I may have just as well bought a cupcake, for this "muffin" probably came from a Betty Crocker box (who, by the way - if she would have existed when she was first dreamed up - would have never baked a cake out of one of those boxes...), for all I know.... yuck. chemicals and sugar and throw your body all out of wack-ness...

There - I feel better. I've confessed. Although all of the books and things that I've read about macrobiotics made it seem like my transition into macro would be a huge thing for my body - I would "desludge" and see the effects of the process ... quite honestly, I didn't experience all that much "desludging" side effects. The first few days giving up caffeine and refined sugar were difficult because I had an addiction to these things - so I had headaches... but after a few days those went away, and since I have just progressively felt better. There wasn't any day that I woke up and had "that macro feeling" as Jessica Porter describes. I've just felt progressively better - more balanced, more alive, my body feels lighter, and it just feels good to eat foods that are nourishing both to my body and my soul. But today, with my little post-strict-macro splurge to the muffin/cake world that I used to cherish so dearly - I realized that my world has been drastically changed by this. My tastebuds are more sensitive to each flavor - and that muffin was WAY too sweet (I'm not sure I've ever uttered such words -- way too sweet) ... chips are WAY too salty ... macrobiotics has taught me to cherish subtlety in food, to enjoy the nutty flavor of quinoa and the perfect sweet of a date - the smokey, salty taste of shoyu, and the bitterness of kale... all brought together in balance with one another in a meal.

I can't say this was my last yellow-cake-processed-refined sugar-muffin... but it was a learning experience - one I'll be trying to balance out for the rest of the day.

A Summery Macro

noreply@blogger.com (bursty) — Mon, 30 Jun 2008 21:44:00 +0000

The month is almost here: July... which to me means HOT. Humidity, stuffy apartments, sun, fans, sleeping with just the sheet on, and cold showers... which, for food, usually leads me to light and lovely green salads, berries, maybe a little couscous, fruit sorbet, and cucumbers. Garden-fresh tomatoes and lots of cool, crunchy, delicious cucumbers. So... lots of these foods are not on the macro-list of foods because most of them are very acidic - what is a macro to do in the hot days of July and August? Certainly I don't have to eat buckwheat!??

I went to my trusty Changing Seasons Macrobiotic Cookbook by Aveline Kushi and Wendy Esko for a little guidance. Luckily, it seems that cucumbers can be enjoyed in "small volume" for their cooling properties -- as can fresh local melons and fruit salad. Some raw salads are alright, but not a large amount. Quick sauteing is a method that seems to be favored for summer, as well as lightly boiling vegetables or pressed salads. According to the Hip Chick, summer is the peak of upward energy - everything is big, open, and expanded. We slow down, people spend more time outside. Your heart and small intestine are nourished in the expansive energy of summer. We should cook over high flames in stirfries, and in high heat like roasting and grilling foods. Broad leafy greens are also important staples - such as kale, bok choy, collard greens, and chard. Use light vinaigrettes made with umeboshi vinegar, brown rice vinegar, and occasionally apple cider vinegar or lemon to bring balance to the bitter taste of those greens. And don't forget the pickles! Not only do pickles really help with digestion (they promote salivation and have important enzymes that help break down food -- especially grains), but they are cool and crunchy -- just what I crave in the heat of summer.

And a recipe for Cool Chick Pea Soup from the Changing Seasons Cookbook linked to above:
2 cups chick peas
6 c. water form cooking chick peas
1 c. whole-wheat bread cubes
1/2 c. carrot
1/2 c. cucumber
1/4 c. chives or scallions
shoyu sauce

Soak chick peas & cook - then puree cooked chick peas and cooking water. Allow to cool to room temperature. Toast the whole wheat bread cubes in a dry skillet until golden brown, or fry them in a little olive oil until golden brown. Grate the carrot, slice cucumber into matchsticks, chop chives or scallions. Place the vegetables in a small bowl and pour a few drops of shoyu over them to marinate - then let sit for a half hour or so. Place 1 tablespoon of marinated vegetables on top of a bowl of the pureed chick peas, then place toasted bread cubes in each bowl and serve at room temperature.

Substance

noreply@blogger.com (bursty) — Thu, 26 Jun 2008 20:41:00 +0000

I decided that I've been pontificating too often in the most recent posts, and that some recipes were in order today... Truth be told, Jake's been in Minnesota for a couple of weeks now, and neither of us seems to be as dedicated to cooking when it isn't for two. We've also been doing a brown rice fast (which, isn't really a fast -- you basically just eat brown rice for a few days) this week - so all that's been simmering on my stove is rice. However... here are a few things that we have made and posted about in the past, and really enjoyed.

Millet Garlic Onion Mashed Potatoes:
1 c. millet
2 c. chopped cauliflower
3 c. water
as many cloves of garlic as you can stand, minced
1/2 onion, chopped
shoyu to taste

saute the onion and garlic in a medium-large saucepan until the onions are clear, stirring frequently. then add millet, cauliflower, water, and shoyu, and bring to a boil, cover, lower heat, and let simmer for about 40 minutes (check in the middle to make sure you don't need to add more water). when it's done, mash it up with a potato masher & serve.

Mom's Quick Pickled Beets:
2 beats, quartered and then sliced
1/2 onion, sliced
1/4 c. honey
1/2 c. vinegar

throw it all in a small pot, cover, and let simmer until the beets are tender... this is one of our favorites!

Tempeh Burritos:
one package tempeh (we like the wild rice variety, or the 7 grain)
shoyu to cover the bottom of a saute pan
one half package extra firm tofu
garlic
onion
black beans (or other variety)
brown rice
corn
avocado
whole wheat tortillas

saute the tempeh in the saute pan with the shoyu sauce until the shoyu is absorbed and the tempeh is cooked through (jake usually slices the tempeh like a hamburger bun for faster cooking), then slice the tempeh into strips; cut the tofu into strips & place on a cookie sheet with the tempeh, some minced garlic, onion if you please, olive oil, and some shoyu (optional); bake the tofu in a 350 degree oven for about 20 minutes, until they are warm and slightly brown; cook the black beans with coriander, cumin, and cayenne powder; warm the corn, and slice the avocado; warm the tortillas; and you've got serve your own burritos... and i actually really enjoy this meal - the tempeh/tofu provides some nice substance to the burritos.

As always... if you've got recipes to share, please comment!

Could Popeye go Macro??

noreply@blogger.com (bursty) — Wed, 25 Jun 2008 13:36:00 +0000

I've spent most of my time in this blog touting the benefits of a macrobiotic lifestyle... I feel great: my body feels light, I am more focused on life activities than before, and I am truly becoming intuned to what my body needs to feel healthy.

However -- I can't help but be concerned about articles that I have read cautioning the strict macrobiotic to find ways of getting B12, calcium, and iron, thus to avoid mineral and vitamin deficiencies. Nutritionists warn that the lack of animal protein can lead to such deficiencies, and there are many studies that show that children on strict macrobiotic diets have growth retardation in 6- to 18-month olds, lack of energy, and deficiencies in protein, B12, calcium, and riboflavin. The breastmilk of women following macrobiotics strictly had abnormally low levels of B12, calcium, and magnesium. As a woman, I am also intimately aware of the necessity of adequate iron-intake and folate to maintain my body's health and balance, physically and hormonally, especially given that I lose a significant amount of iron each month through menstruation (link to a newer post dealing with that happy female monthly blessing).

So.... my question is, "Could Popeye go macrobiotic?" and would he stay the strong, fit, spinach-eating gentleman that he is, if he were to take that dietary route? Well, I'm sure that he could... but he would have to find some alternative methods of getting the vitamins and minerals that he gets from Spinach (as spinach is very acidic and thus discouraged as a regular part of the macrobiotic diet).

A few things that I have done to make sure that I get the vitamins and minerals that I need: (1) I use rice milk that is enriched with vitamins B12, A & D, and has the same calcium content as cow's milk; (2) We try to eat a lot of dark green leafy vegetables like kale and chard, which contain iron, magnesium, and calcium (as well as really high levels of Vitamin A and Vitamin C); (3) We also eat a lot of broccoli, which is a great source for vitamins C, K, A, folate, iron, calcium, potassium, riboflavin, and manganese... (4) and, of course seaweed (click the link to go to a post of Jacob's about the benefits of macrobiotics), which I need to learn to be more fond of, contains mucho-nutrients necessary to the macro-body (and any body).

I also am of the mind that "strict" is the key word in the studies that I referenced above. As we've explained throughout this blog, and taking from Jessica Porter's philosophy of macrobiotics (who just recently posted a series of her cooking classes on her website here), macrobiotics is about balance - and tuning in to what your body needs at any given time. If it feels like it needs an organic grass-fed hamburger with a sprouted whole wheat bun and some sauerkraut to help with the digestion -- by all means, go for it!

When we initially began this macrobiotic adventure, it was with the intention of being strict about it for about 3 months, and then to reassess... what I have learned is that a diet that focuses on whole grains nourishes both my body and my soul, and that the way we were eating before, although pretty healthy - didn't allow me to feel nearly this good. But it's about balance, and sometimes I may want one of those happy hamburgers... or some really good organic cheese - but it is about making food choices that are informed with what the food is going to do for your body (as opposed to to your body), and what it is doing for farmers and families who are in our communities.

The answer to my question? I think Popeye could go macro - but it would be a challenge, and he'd have to work at it... but he would feel great.

Slow Food

noreply@blogger.com (bursty) — Tue, 24 Jun 2008 18:48:00 +0000

Many of us have heard the term "slow food movement" by now... and this past weekend we ate at a restaurant in Minneapolis that dubs itself as "an organic restaurant focusing on great food grown locally using sustainable methods" (Cafe Agri, 4300 Bryant Ave South, Minneapolis), and also a partner with the Slow Food Movement. We had a lovely meal -- a wonderful beet ribbon salad with dates and walnuts, seared maple tofu with heirloom rice, and fennel-ginger tempeh with sauteed leek tops and red quinoa. The meals were fresh, inspired, and satiating. Especially to the two of us, having eaten plenty of midwestern delicacies like cream and eggs throughout the weekend, Cafe Agri was a welcome oasis. The restaurant has a few things to iron out (they won't be serving wine until later this month, and the service was a bit intrusive for our tastes), but overall the atmosphere was clean, simple, inviting, and the food was top notch - at least to the macrobiotic pallates that Jacob and I have been cultivating.

All of this slow food led me to ponder what, exactly, "the slow food movement" is all about... Obviously, the name of the movement gives away one of it's motivations -- to combat the notion of "fast food" which really began to take off in the late 1980s. So I set off on an internet research adventure, beginning with Slow Food International's website. Here's what it says, "Slow Food is a non-profit, eco-gastronomic member-supported organization that was founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world."

Hmmm.... ok.... but it's still a little vague to me. What does it mean to subscribe to "slow food"?? Moving to the "philosophy" page, I start to get the picture... It falls into the lines of Kingsolver's Animal, Vegetable, Miracle premise that we all need to be more connected to the food that we consume. "Slow Food is good, clean and fair food. We believe that the food we eat should taste good; that it should be produced in a clean way that does not harm the environment, animal welfare or our health; and that food producers should receive fair compensation for their work. We consider ourselves co-producers, not consumers, because by being informed about how our food is produced and actively supporting those who produce it, we become a part of and a partner in the production process."

Things are becoming clearer now.

One of the greatest things about the Slow Food Organizations (SFO) is that they work to preserve heirloom varieties of foods... perhaps fodder for a future AGAD post... the heirloom rice that I had at Cafe Agri, coincidentally, was top notch - The SFO also work to celebrate local cuisine, helping to define local cooking where there aren't any identified "specialties" -- thus increasing awareness for locally-grown and locally-created dishes. Very much in line with macrobiotic values. And here is a blog from Slow Food USA which provides daily updates on major issues in food as they relate to the slow food philosophy.

I'm still not sold on becoming a member, or anything - but I do agree with the major principles that food should be something that we, as humans, connect with one another around. Growing up, my family made a serious effort to eat dinner together every night, no matter what was going on - and it has left an impact on me to this day. The daily conversations around the dinner table were not always the most joyful or loving, but they provided structure and a time to share life with one another. Today's culture of TV dinners, McDonald's on the way to the next destination, and general lack of "dinnertime" just doesn't seem healthy to me.

The World of the Date

noreply@blogger.com (bursty) — Thu, 19 Jun 2008 15:01:00 +0000

As you may have guessed by now, I have a serious sweet tooth (see entries on baked goods, one on cookies, and Jacob's entry on sugar, meant - perhaps - to curb my infrequent cheating by munching a girl scout cookie...) Macrobiotics has been a real challenge to that beloved part of me that cries, "dessert! chocolate! Something SWEET, please!" after every meal.

I've tried baking many macrobiotic desserts -- from Jessica Porter's Crispy Treats (click on this link to go to a very entertaining video of the Hip Chick herself making these tasty creations) to my own macro-ized versions of cookies and muffins. But, I must say - that nothing compares to a very simple sweet created by Mother Nature herself... the date.

Dates are the fruit of the date palm tree, which originated in northern Africa. I was first introduced to the wonderful world of the date when I was working at a North African restaurant in Saint Paul, Minnesota. The owner, from Algeria, served dates for dessert with walnuts and a sprinkling of powdered sugar. One of my favorite customers used to order the dates "naked". Taking her cue, I decided to try one out - and I was hooked. These little fruits are the absolute perfect satiation to my seemingly-never-ending sweet tooth. Nothing compares to their texture, aromatic flavor, and perfect balance of sweet -- never too much. Really. I can not satisfy my sweettooth with evil refined sugar - but one little date does the trick perfectly. It's truly a gift from the Goddess.

Because dates have a high tannin content, they are used for cleansing the body, as well as to sooth intestinal troubles. They have been used in traditional medicines for centuries (the first evidence of date cultivation is from 6000 BC!) These wind-pollinated plants are now grown all over the world in warm climates. Now - I realize that I'm being hypocritical here - and that my other posts boast the benefits of local-eating... but when it comes to my sweettooth is it really hard for me to let go, and unfortunately I don't live in a very arid part of the world. I will have to find some carbon-setoff that I can participate in so that I can continue to satisfy my sweettooth with this most perfect of fruits.

The food Scheme-amid

noreply@blogger.com (bursty) — Tue, 17 Jun 2008 19:31:00 +0000

So everyone has been bombarded by the "Food Pyramid" since oh, elementary school? It's on cereal boxes that we read in the morning while we mindlessly munch on sugary cereals, it's hanging in lunchrooms all over this nation, and in doctor's offices, and in nutrition-counselor's offices, and it is touted as the diet that everyone should follow for good health. Today, I'd like to examine the Food Pyramid from a macrobiotic standpoint. And - I'm a bit of a conspiracy theorist, so please take this post with a grain of salt, if you are the author of the all-important Food Pyramid, or a strong proponent thereof. I happen to believe that the Food Pyramid is the U.S. Department of Agriculture's big trick on the American public.... but here goes.

The First Food pyramid was developed in the 1960s. Before that, in 1894, the USDA published its first dietary recommendations. In 1916, Food For Young Children was published, outlining 5 food groups: milk/meat, cereal, vegetables/fruits, fats/fatty foods, and sugars/sugary foods. The idea of Recommended Dietary Allowances (RDA's) for Americans didn't come around until 1941 with President Franklin Roosevelt. The "Basic Four" was introduced, to help people deal with shortage of food supplies during the war, outlining the four categories of foods to eat: milk, meats, fruits and vegetables, and grain products. Fats, sweets, and alcoholic beverages were added in the 1970s when Americans began developing more chronic diseases like strokes and heart disease -- the USDA recommended that these new foods were to be consumed "in moderation." The Pyramid itself came out in 1992, and nutritional labels on foods didn't come in until 1994!

Now, where the first food recommendations contained the four food groups milk, meats, fruits and vegetables, and grains, it seems that priorities were seriously skewed in favor of economic gain. If the U.S. government is putting out recommendations for healthy eating, many Americans are going to pay attention to what they are saying. Some have even said that the food pyramid correlates to obesity and chronic health problems. The current Pyramid, which has been renamed, "MyPyramid," to allow the hip Americans to really take ownership over the thing, says that we should have the following: 6-11 servings of grains, 3-5 servings of vegetables, 2-4 servings of fruit, 2-3 servings of dairy, 3-5 servings of meat (or alternatives -- for those who are "opposed to" meat)...

Now, the problems come when we think about what would be allowed under the diet. I could wake up, have for breakfast: a McMuffin (1 grain, 1 dairy, 1 meat), and drink an OJ from McDonald's while I'm there (1 fruit); for snack: a few baby carrots (which don't really exist, but are big carrots mushed up and compacted back into smaller carrots by big factory machines) (1 vegetable); for lunch: a burger w/ lettuce, tomato, mayo, cheese, and a white hamburger bun (1 meat, 2 vegetables, 1 grain, 1 dairy); for dinner: a steak, baked potato, some corn, a glass of milk, a glass of wine, and a piece of apple pie (1 meat, 2 vegetables, 1 dairy, 1 fruit)... and I've stayed well within my limits on meat, dairy, and accomplished my goals on vegetables, fruit, but I've slacked a little on grains...

I'm not saying people shouldn't eat meat - I'm not even saying they shouldn't eat dairy (although I have found that not eating meat or dairy has allowed me to feel 100 times better than when I was eating those foods)... I'm saying that the U.S. government is contributing to the decline of our nation's health by promoting this sort of a diet to the millions -- considering the bottom line for the meat and dairy industries rather than the health implications for citizens... One particularly disturbing piece of information on the initial Pyramid is that the Department of Health and Human Services, the nation's leading agency in American health, did not participate in talks regarding the guidelines, but instead the USDA developed them - the USDA being primarily interested in the dairy/meat industry and their pocketbooks, I suspect. Just food for thought - I'd love to hear your insights - leave a comment!

Homegrown Honey

noreply@blogger.com (bursty) — Sat, 14 Jun 2008 18:34:00 +0000

So... macrobiotics often refrain from eating all animal products or animal-derived products. Including Honey. From day one of our macrobiotic adventure, I informed Jacob that I would not be giving up honey. When we were in Vermont, I picked up 2 lbs. of some honey from a beekeeper in St. Johnsbury. Not only do I love the taste of honey and other bee-products, but I love the local beekeepers who work hard to bring this important product to our kitchens. Honey has been a staple sweetener in my diet since I was born, growing up in the home of a beekeeper. I remember my mom making beeswax candles, my father harvesting the wax & honey-filled frames from his colonies, and the long days that he, my grandmother, my grandfather, and my mother, spent extracting the honey in the garage while my sister and I played in the attic above. He used to come to my grade school classes with little boxes filled with new queens in the springtime, and I was sure that there were no other kids in my class who had a dad as cool as mine --

My mother used honey as a sweetener in baked goods, we all sweeten our coffee with honey rather than sugar or nutrisweet, and, as Jacob professed a few months ago, "I am learning that there are few things that honey does not go with." So - you get it. I have a big appreciation for honey - - and for the beings that create it, honeybees. These are the most amazing little creatures! And our ecosystem is incredibly dependent on them. The bees are disappearing - and, as Albert Einstein said, "If the bee disappeared off the surface of the globe, then man would only have four years of life left." Beekeepers across this country (including my dad) are reporting record losses of bees, something that has developed in the last few years - and it seems to be a mystery as to what is happening to them... (see this site: www.vanishingbees.com).

The bee colony is like a little city - divided into classes, complete with a queen (the only fertile female in the colony)! Each kind of bee is raised with a role in mind for it, whether it be a drone (fertile male) or a worker bee (sterile female). The community works together to make sure the colony survives - even doing dances to alert other bees as to where the resources are best!

Bee-products are useful in so many ways, not least of which, in home remedies for several ailments. Apitherapy is an often successful treatment for sufferers of arthritis: a treatment whereby beestings are applied to the affected areas, and many patients of this treatment have reported results far better than those they were getting with more traditional treatments for this debilitating disease. Honey has very high levels of antioxidants, fighting free radicals in our bodies that can lead to disease and pain. And, did you know that different honeys have different flavors - depending on the plants that the bees are pollinating? The flowers they pollinate determine both the color and flavor of the honey. The stuff that I grew up on was Clover honey, which is also what the VT honey that I picked up last week is - and it tastes like home!

As far as macrobiotics goes... I do continue to eat honey - (1) because I believe in the health benefits; (2) I believe in supporting local beekeepers, who work hard to provide this crop and understand the important role that honeybees play in the ecosystem; (3) it tastes great!! One thing that we are learning along the macrobiotic way is that a macrobiotic diet is really developed by each individual person, according to what feels right for them... and honey is more than right, for this macro.

The Need for Seaweed

noreply@blogger.com (cooljuice) — Fri, 13 Jun 2008 14:58:00 +0000

Hijiki, wakame, kombu, nori...usually if I can't pronounce it, I don't eat it. But in the case of sea vegetables, I have to eat my words.

Like most normal people, when I think of vegetables I think of tractors and dirt and farms and all things earthly. Being macro has challenged that paradigm for me by opening my mind (and mouth) to the fruits of the sea.

Since we have cut out or dramatically reduced meat and dairy products and heaped up on whole grains and vegetables we have been enjoying more varied, complex proteins and carbohydrates. The thing that vegans and macros need to watch out for is deficiency in essential minerals and proteins. Whole grains cover many of these, but tacking on sea vegetables to your diet can give true balance to a no-meat and dairy diet.

Seafood is ancient, one of the first forms of life on earth, according to some, and is full of many of the bountiful minerals the ocean stores. According to Sundance Natural Foods, 1/4 cup of cooked hijiki contains over half the calcium found in a cup of milk and more iron than in an egg, important concerns for vegans, those who refrain from eating any animal-based products. They also contain vitamins A, B1, C and E, as well as protein and carbohydrates. The Eden Foods wakame sea vegetables we buy give us 100% of our iodine, 8% of our calcium and 30% of our magnesium in just one serving—plus it's a natural source of unprocessed sodium.

One of seaweed's most astounding and valuable health benefits is its ability to remove radioactive strontium and other heavy metals from our bodies. Sundance Natural Foods reports that whole brown seaweeds (not granulated) including kelp contain alginic acid which binds with the toxins in the intestines rendering them indigestible and carries them out of the system.

While it definitely pushes my comfort zone at the moment, eating more seafood is something that I am committed to. The first step toward change is knowledge, and with this valuable information, it will be hard to NOT eat more seaweed.

Inspiration

noreply@blogger.com (bursty) — Thu, 12 Jun 2008 16:43:00 +0000

We went camping this weekend, in Vermont's Green Mountains. It was our first time macro-camping. We cheated only a tiny bit by having some baked beans cooked over the fire. Jake made some amazing roasted vegetables by cutting up onions, garlic, carrots, yellow squash, and zucchini, throwing on some olive oil, a little salt, and lots of spices. He wrapped them up really well in aluminum foil before we left, and then (smartly) put them in a ziplock -- because the olive oil leaked out a bit. He threw the pockets of deliciousness into the pit of hot coals & we had a delicous meal with some brown rice. It was fabulous. For breakfast we had oatmeal, and we ate lots of sunflower seeds, dried fruit & nuts for snacks.

Anyway -- The trip reminded me that not only is macrobiotics about eating in a way that honors the earth and our bodies, but it is about living that way. The Green Mountains were absolutely divine -- filled with fresh water lakes & streams, little waterfalls, and big billowy furry tree-covered mountains that, as Jake said, "just seem to smile at you." We went to a lovely little beach in the Groton State Forest which was nestled in a host of these magestic peaks, and was, hands down, the best fresh water beach that I have ever been to. Driving through the valleys of the Green Mountains filled our souls with the kind of green, clean, simple energy that we were both craving after spending too much time in East Coast cities. We found ourselves dreaming of a simpler existence -- one where we'd wake up to landscapes of mountains, trees, meadows, and streams, rather than sirens, loud cars, booming bass, and run-down neighborhoods.

At a little bookshop in St. Johnsbury, I picked up a copy of Barbara Kingsolver's best seller, Animal, Vegetable, Miracle, not realizing that it was the perfect book for our current state of mind. We started reading it in a little park in St. Johnsbury, after a greasy breakfast (which we came to regret -- and led Jake to vow off the greasy breakfasts, seemingly for good), and with a cup of chamomile tea to calm our systems... Started reading only to find that it was the perfect companion to our dreams of simple life, spent in connection with the earth & community. We're about a quarter of the way through the book by now, and it's not the same reading it on our front porch as it is reading it in the peaceful quiet of a mountain city, but we are enjoying it immensely. The premise is that the author & her family of four decide to take a year and eat only locally grown foods. They plant a huge lot of crops, forrage for morel mushrooms, and buy from their neighbors. It is spiritually satisfying and fun to read -- and for two ever-more-committed macros, it is the perfect early summer story. It talks about food with a reverance that we should all have for it - and that macrobiotics is teaching us to have. We highly recommend it. And, we also recommend the Green Mountains - simple life - and gardens. Here's hoping!

Cooking with Kale

noreply@blogger.com (cooljuice) — Wed, 11 Jun 2008 18:36:00 +0000

Yesterday, we were in the produce section and the kale looked really good. So we got some.

I've mostly had kale in soups or mixed with other leafy greens in salads, but yesterday we decided to go straight-up kale.

We blanched it for two minutes, sprinkled some ground black pepper and rice vinegar on it and served with shoyu-grilled tempeh. The savory shoyu flavor and the zing of the light rice vinegar dressing was the perfect match for the juicy green chewy kale. If the color green had a taste, it would be kale.

We paired the kale/tempeh delight with some quinoa (which has become our staple grain). We're attracted to it's complete protein profile, quick cooking time, and nutty flavor. I added some onion, garlic, oregano and red pepper flakes to the quinoa to give it some guts to stand up to the kale/tempeh.

With a fresh organic carrot on the side to balance out the two flavor powerhouse dishes, this meal was well-balanced and delicious. In the right portion, this meal could keep me satisfied for hours after eating.

Shame On Sugar

noreply@blogger.com (cooljuice) — Fri, 06 Jun 2008 22:00:00 +0000

"Of all the foods consumed today, refined sugar is considered to be one of the most harmful."

And with good reason. At the turn of the 20th century, Americans consumed about 20 pounds per person per year. Today, we eat our body weight in sugar, and then some—not including 20 pounds of corn syrup. That is both disgusting and amazing.

What's the big deal? Chew on this:

Our programmed addiction to sugar costs us more than $54 billion in dental bills each year.
Refined sugar contains no fiber, no minerals, no proteins, no fats, no enzymes, only empty calories. It leeches vital nutrients and minerals from our bodies including calcium, sodium, potassium and magnesium.
Americans are plagued by diabetes. The disease is caused by the failure of the pancreas to produce adequate insulin when the blood sugar rises. A concentrated amount of sugar introduced into the system sends the body into shock from the rapid rise in the blood sugar level. The pancreas eventually wears out from overwork and diabetes walks in right through the front door.
High sugar diets increase the risk of not only diabetes, but cancer, free radicals, hypoglycemia and cardiovascular disease.

OK, you get it. It's bad for you.

The problem is that it is EVERYWHERE. Sugar is in thousands of processed foods, which Americans thrive on. A can of cola has 11 teaspoons of sugar in it! Take a look at the list of ingredients on the next Lean Cuisine you pop in the microwave, the next bag of crackers you open, of the next scoop of icecream of you plop in your bowl. It is almost a guarantee that corn syrup and/or sugar will be high on the list of ingredients.

Sugar has had a stranglehold on our economy since Columbus hit the West Indies. We are addicted and it is killing us—and not very slowly.

Easing away from refined and processed sugar restores the natural minerals and nutrients to the cells and bones of your body. That fact alone was enough for me to kiss the white stuff goodbye.

I never had much of a sweet tooth, though...

Macro-local

noreply@blogger.com (bursty) — Thu, 05 Jun 2008 19:32:00 +0000

One of the principles of macrobiotics that we have yet to focus the attention it deserves is the "keep it local" (see link at #23) principle.

Now, macrobiotics teaches that we should eat foods that are grown as close to our living location as possible. Not necessarily for the environmental benefits, but because before we were able to import foreign foods, people were confined to eating the foods that grew close to them.

The theory goes that our bodies are most able to digest those foods that grow near to us, because generations before us have been eating those foods. It also has to do with the climate that we live in - if we live in tropical areas, we crave simple sugars, less whole grains, and less animal protein, because of the cooling effects of such a diet. In colder climates, the cravings shift to salt, hearty dishes like vegetable stews, and possibly even some animal protein, because those foods give us warmth.

For me, the attraction in local food, although it may provide my Minnesota-grown-body with more appropriate nutrients and effects, is in reducing my reliance on fossil fuels. I'm particularly interested in macrobiotics and integrating sustainability into the way that we fuel our bodies, and as much as possible, I'd like to cut fossil fuels out of that equation. When someday we can have a garden and grow our own vegetables, life will feel a lot more sustainable.

For now, I'm glad that Farmer's Market season is beginning, and I look forward to getting our veggies fresh for the summer from good, organic farmers in New England. But, of course it is easier to eat local foods in the summer time because they are readily available during their growing seasons - not so in the winter. Given that we were just starting out this winter, we didn't put a lot of pressure on ourselves to "eat seasonally" and "locally". However, I see this becoming an ever-more-important part of our macrobiotic practice. And, it makes sense to me that the foods that grow during a season should be eaten during that season, as it deepens my connection to the earth - the source of food.

It's funny how easy it is to forget that our food comes from the earth, in today's pre-packaged, fast-food, fuel-reliant culture. Macrobiotics, as we integrate more and more of the principles into our practice, allows me to feel that I am doing my part to slow that culture down a bit.

Soba-licious

noreply@blogger.com (cooljuice) — Thu, 05 Jun 2008 19:19:00 +0000

I used to be a big pasta eater. It's light, it's delicious, it is a catalyst for all sorts of sauces and seasonings. What's not to like?

Well, most pasta contains eggs and white flour: two no-no's for macros. After a little online searching I found that several types of noodles are made from grains. Udon wheat noodles, rice noodles, and my favorite, Soba buckwheat noodles.

Kerstin isn't a huge fan of them, but I love them. The nutty buckwheat flavor is very prominent. The soba I use is the Eden Foods variety. They get their spring wheat and buckwheat ingredients from North American organic family farms which is good for flavor and the environment.

Some pasta can also be high in sodium. One of the largest benefits I have experienced from a macrobiotic lifestyle has been my freedom from salt. By drastically reducing my sodium intake my body is able to retain more liquid (both from the grains and vegetables I eat and the water I drink) and I am more sensitive to the subtleties of flavor and seasoning.

Soba easily fills the empty place left by my old pastas. I like it just as much, even without the eggs, white flour and sodium. I know that it is traditionally served in Japan with shoyu dipping sauce or in soups, but I tend to use it more as a substitute for Western style pasta dishes. I'm sure that eventually I'll try making soba noodle soup or salad.

And when I do...you can read about it here.

Tempeh Time

noreply@blogger.com (cooljuice) — Wed, 04 Jun 2008 20:26:00 +0000

"Tempeh is a fermented food made by the controlled fermentation of cooked soybeans with a Rhizpous mold."

—quoted from www.tempeh.info

Rhizpous mold?—Nasty.

That sounds like something growing in the shower...or on my feet. Tempeh is really quite a treat, though, and when prepared properly is one of the most delicious macro tasties I've ever sunk my teeth into.

Last night I made tempeh reuben sandwiches for dinner—giving them another chance after I made them about two months ago. (You can read about that experience here).

Once again, I relied on a delicious recipe recipe from Hip Chick Jessica Porter. Here's how she taught me to love tempeh:

Tempeh Reuben with Russian Dressing

Russian Dressing
-2 tablespoons fruit-sweetened ketchup
-2 tablespoons organic relish
-1/2 cup Tofu Mayonnaise

Tempeh
-1 eight ounce package of tempeh
-1/2 cup water
-2 tablespoons shoyu
-Eden Foods sauerkraut

Mix dressing ingredients together by hand and set aside.
Chop block of tempeh in half. Simmer tempeh in water and shoyu until liquid is absorbed (about 15 minutes)
Flip tempeh at least once so that each side gets seasoned. Pan-fry tempeh in sesame oil until crispy. Slice tempeh in half and place tempeh, sauerkraut and dressing on two pieces of bread.

Let me tell you—these were delicious. The last time I made these we didn't have the Russian dressing, because we didn't have any tofu mayonnaise, and that made a difference. I also baked the tempeh last time. I find that simmering it in the shoyu made it much more flavorful. We easily polished these off and were talking about making them again this week!

The fascination I have with the macrobiotic diet is reinforced by my new friend tempeh.
Tempeh is very nutritive and contains many health promoting phytochemicals such as isoflavones and soy saponins.

Apparently, tempeh fermentation produces natural antibiotic agents but leaves the desirable soy isoflavones and most of the saponins intact. Amazingly, is a complete protein food and contains all of the essential amino acids our bodies need. As whole grains and fermented foods become a larger part of our diet, I am constantly amazed at how they provide us with a much more varied and complete protein profile than our former diet.

Those beastly little isoflavones aren't just a fancy name for something that is "healthy," either. They strengthen bones, help to ease menopause symptoms, reduce risk of coronary hearth disease and some cancers.

And on top of it all, the natural fermentation of it helps you digest it better. This little bundle of beans really goes the extra mile.

The Yin and Yang of it

noreply@blogger.com (bursty) — Tue, 03 Jun 2008 13:31:00 +0000

Yesterday for dinner, we had miso soup with tofu, wakame, and carrots. We also had a lovely salad of bibb lettuce, rice vinegar, raspberries, and sunflower seeds. As I was pondering today's post, however, I was wondering how good a job at this macro stuff we are really doing. When we started out, we read up on the "yin and yang" and the "acid vs. alkaline" principles of macrobiotics - however, as with any diet, we've kind of sunk into a pattern of making things that we have enjoyed - miso soup, rice, a lot of beans, and steamed vegetables. Of course, we throw in some variety here and there with some tempura-fried vegetables, a few more sea vegetables, or a recipe from one of our newly-acquired macro-cookbooks. Going back to the drawing board to get a sense of where we are at seems appropriate.

I discovered that -- although our eating habits are much better than they were pre-macro, we have definitely fallen into a slump that probably would disappoint any macro-counselor that we brought into our kitchen. Now that our bodies aren't adjusting to the new diet as much, we could probably stand to watch the principles of macrobiotics a little more closely - beginning with more balanced meals. Macrobiotics really centers around keeping the body's blood slightly alkaline so that it can do its best job of healing and keeping us healthy. Our society and the food we typically eat as Americans (especially) contributes to blood that is higher in acidity, which is taxing on the organs of our body that neutralize acid -- the kidneys and lungs. The acid eventually weakens our organs and internal systems, and infections, inflammation, and disease can easily make little nests inside of us. Protein, fat/oil, simple sugar and refined carbohydrate are acid-forming. So -- even though we are macrobiotic, if we aren't preparing meals that focus on alkalinity, we may not be getting the full benefits of a macrobiotic lifestyle. Because the whole grains we are eating are high in protein, they could be acidic if not prepared correctly, or not complimented with macro-veggies like sea vegetables, condiments, and other vegetables. So -- it's all about balance, and I'm certain that we could do a better job of making sure that our daily meals are balanced.

Of course - it's all about the journey, and we're making progress... But it's also important to be constantly assessing where we are in that progress & how we can get better. We'll keep you posted. As always -- if you have ideas or suggestions on how to "spice it up" a bit, please comment!