Z copy Seasonal Recipes

How to Prepare Macrobitoic Diet Meals

Macrobiotic diets are guided by changing seasons, by climate. Yin and  Yang, cold and warm weather and, therefore, foods are used to establish  adaptability with seasons. Winter introduces a change to cold  (Yin/expansive) and, so, to heated and heavier foods (Yang/contractive). Food is energy (Ch'i). Human beings are Ch'i. Life is Ch'i. Ancient  principles of balance, Yin and Yang, guide food


The Wood element in regards to the Five Element Theory

Wood: Spring, from March 21 to summer solstice of June 21

Spring marks a miraculous bursting of energy. Sap, which is nature’s lifeblood, courses through the trees; new life pushes its way up from the depths of the earth, and we are surrounded by a bright sense of renewal and creativity. The color of the wood element is green, its flavor is sour, and the associated organs are gall bladder and liver. The hours for gall bladder are 11 p.m. to 1 a.m.; liver is 1 to 3 a.m..

Foods that enhance the Wood element:

Grain: wheat, oats, rye

Vegetables: broccoli, parsley, lettuce, kale, collard greens, carrots, alfalfa, beets, leeks, zucchini, shiitake mushrooms, artichokes

Beans and Pulses: mung, lima. green lentilss

Fish: limes, lemons, grapefruit, green apple, sour cherry, avocado, plums, quince

Fruits:  limes, lemons, grapefruit, green apple, sour cherry, avocado, plums, quince

      Below is a Macrobiotic Asparagus Potato Salad recipe - enjoy nurturing yourself.

      Asparagus Potato Salad Recipe

New potatoes and asparagus come together in this easy salad. The simple mayonnaise dressing is flavored with dill and the salad is garnished with anchovies, capers, roasted red peppers, and hard-boiled eggs. Use waxy potatoes for this dish such as Red Rose, Yukon Golds, purple, or fingerling varieties

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes


    • 1 pound new potatoes, unpeeled and scrubbed
    • 1/2 pound fresh asparagus, cut into 1-inch lengths
    • 1/2 cup finely chopped sweet onion
    • 1/2 cup mayonnaise
    • 1 Tablespoon lemon juice
    • 1 Tablespoon sweet pickle relish
    • 1 teaspoon yellow mustard, optional
    • 1 teaspoon fresh dill weed or 1/4 teaspoon dried dill weed
    • 1/2 teaspoon salt, or to taste
    • Freshly ground black pepper
    • 1 hard-boiled egg, shelled and cut into quarters
    • 4 anchovy fillets
    • 2 teaspoons drained small capers
    • 1 Tablespoon chopped roasted red peppers
    • Sweet Hungarian paprika for garnish, optional


Boil potatoes in salted water until fork-tender. Drain and let cool until easy to handle. Cut into 1-inch chunks and place in a large bowl.

While the potatoes are cooking, steam asparagus until crisp-tender (see Notes). Rinse in cold water and drain thoroughly. Add to the potatoes along with sweet onion.

Whisk together mayonnaise, lemon juice, pickle relish, mustard, dill weed, salt, and pepper. Fold gently into the potato and asparagus mixture until combined.

Scrape potato salad into a serving dish. Arrange hard-boiled egg wedges pointing outward around the edge of the dish and the anchovies in between the egg wedges. Sprinkle with capers, and roasted red peppers. Dust eggs lightly with paprika, if desired. Chill at least 1 hour before serving to let flavors meld.

Creates 4-6 servings


Tips & Warnings

Begin a Yoga practice, or Tai Chi

Consider meditation, macrobiotic eating is a lifestyle

You might begin a garden to harvest your seasonal fresh foods.

Adjust gradually to macrobiotic eating.

Consult a health care practitioner before changing diets.

References: Macrobiotic Cooking, Healing with Whole Foods by Paul Pitchford; The Five Transformations by Tom Monte and Sam McClellan, Jen Hoy