The macrobiotic philosophy is about finding balance. Not just within your body, but in your life. Local and seasonal foods can help bring that balance.
The balance comes from foods that are neither extreme yin nor extreme yang. If we eat too much salt, for example, which is extremely yang, we will need to balance that with extreme yin foods like sugar. Ever wondered why meat and red wine go together so well? Meat is extremely yang while alcohol is extremely yin. Extremes in our diet will cause cravings.
More balanced foods include grains, vegetables, beans, seeds, nuts, local fruit, sea vegetables and miso. We’ll be using all of the above today in our attempt to bring more balance into our chilly November lives.
Menu, Day 12
Stuff you’ll need:
Smoothie ingredients (days 1 & 2), organic buckwheat noodles, a sheet of nori (or nori strips – just read the ingredients and be sure there’s no msg), namami togarashi, organic short grain brown rice (or any organic whole grain rice – I used black “Forbidden” rice), dinosaur kale, butternut squash, wakame, organic greens, almonds, pumpkin seeds, tahini, miso
Preparation the night before:
Soak almonds for smoothie
- Lots of spring water throughout the day
- chai, green tea, or Teeccino soy latte
- Breakfast: Go Green Smoothie
- Mid-morning: ginger tea
- Lunch: 5-minute Buckwheat~Miso Soup
- Mid-afternoon: ginger tea
- Snack: local apple
- Dinner: Macro Meal
Recipes, Day 12
5-Minute Buckwheat~Miso Soup
Take the pot off the stove and add a tablespoon of Cold Mountain Kyoto White Miso (or a white or mellow mild miso) and stir until it’s dissolved.
Crumble a nori sheet (or use nori strips) into soup and sprinkle Nanami Togarashi over noodles. Slurp with chopsticks and enjoy!
Cut a small piece of butternt squash into matchsticks or very thin pieces. In a frying pan in a little sunflower oil, sautee squash until it softens and slightly browns. Take it off the heat.
Cut kale leaves into thin ribbons. In frying pan just in a splash of water, sautee the kale. Add a splash of tamari when the pan gets dry.
In a dry frying pan, toss some almonds and pumpkin seeds until they start to snap.
In a small bowl, blend a tablespoon of miso with a tablespoon of tahini and a splash of warm water. Taste and adjust flavor to your liking.
Take rice off stove and plate it with veggies and some organic greens. Top everything with the miso/tahini sauce and sprinkle with almonds and pumpkin seeds.
Eat with chopsticks and see how long you can chew each bite.