Diet Book

Wholesome and delicious recipes for cooking in harmony with nature.

Rooted in centuries-old principles, the macrobiotic diet consists of simple yet highly nutritious foods such as whole grains, vegetables, and beans, selected and prepared in harmony with the seasons. From lightly sautéed spring greens and refreshing summer salads, to harvest vegetables and hearty winter stews, this cookbook provides hundreds of easy-to-follow and flavorful recipes for complete and balanced macrobiotic meals. A combination of great taste and whole foods, this is traditional macrobiotic cooking at its best.

During the 1960’s, Michio and Aveline Kushi popularized macrobiotics in the States, and this practical, well-written book is a good introduction. I chose this as a present, after browsing through Amazon.com for a book that combined recipes and macrobiotic concepts. As I discovered later, the balance of easily prepared recipe and basic macrobiotic concepts reflects the balance that “macro” devotees achieve through their diet. The gift recipient, Buree-Kan Kobayashi (name used with permission) confirmed that Aveline Kushi’s book I chose wisely. Although Buree doesn’t strictly adhere to a macrobiotic diet (he’s more of a California vegan/macro/fish/almonds guy), my friend commands a basic understanding of macrobiotic concepts and principles.

One of the concepts most familiar to Westerners is the balance of yin (roughly: “hot”) and yang (”cool”) energies, and that’s why Kushi organizes her recipes around the seasons. At the risk (read: probability) of oversimplifying, here’s an example of this principle: One should eat yang foods (more raw foods, such as roots and fruit, de-emphasizing salt–a yin food) in the summer to balance the heat, and yin foods (cooked foods, often with more spice) in the winter. The book covers the transitional Autumn and Spring months as well.

Whether or not you accept these and other concepts, the book presents excellent, healthy dishes emphasizing fresh, nutritional, unprocessed foods. The recipes are generally easy to prepare, but not “dumbed down.” Most ingredients can be bought at a local supermarket (especially one that emphasizes natural foods, like “Whole Foods”), but proximity to a health food or Asian store will be helpful. The flavors attainable without using meat or dairy products (your basic vegan diet) will stagger the taste buds of the uninitiated.

The simple but imaginative recipes will satisfy adventurous appetites. Satisfying staples include seitan (wheat gluten), tempeh (a cultured soy originally from Indonesia), tubers, and different grains. The list of keywords in Amazon.com’s book description above hints at other foods that may be new to you; “exotic” as they may sound, these healthy foods represent the ordinary diet of millions. I think it was wise not to present cures and prescriptive herbs; the flavorful recipes are sufficient reason to incorporate some degree of macrobiotics into your cooking. If one really takes to this cuisine and wishes to explore more macrobiotic theory and praxis applied to nutrition and medicine, one can explore a more technically oriented text. Recommended for those ready to take a bite.

Related Products

• Modern-Day Macrobiotics: Transform Your Diet and Feed Your Mind, Body and Spirit
• The Macrobiotic Path to Total Health: A Complete Guide to Naturally Preventing and Relieving More Than 200 Chronic Conditions and Disorders
• Aveline Kushi’s Complete Guide to Macrobiotic Cooking: For Health, Harmony, and Peace
• The Hip Chick’s Guide to Macrobiotics: A Philosophy for Achieving a Radiant Mind and a Fabulous Body
• The Quick and Natural Macrobiotic Cookbook

Where to buy cheap prices? -Changing Seasons Macrobiotic Cookbook $9.20



*** Product Information and Prices Stored: Feb 20, 2010 05:36:19

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