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 Fire element in regards to the Five Element Theory

Fire: High summer, from the summer solstice of June 21 to mid-August

During the summer months, life is at its most expansive, full  manifestation. The sun is at its highest, food is abundant, and all  plant life is full of vital life force. The element of summer is fire,  the associated color is red, the flavor is bitter, and the energy of  fire is connected to the heart and small intestine. The hours of the day when the Heart is most active are between 11 a.m. and 1 p.m.; small  intestine is 1 to 3 p.m.

Foods that enhance the Fire element:

Grain: Corn, maize, popcorn, amaranth, quinoa

Vegetables: Asparagus, Brussels sprouts, chives, endive, okra, scallions

Beans and Pulses: red lentils, chickpeas

Fish: shrimp, lobster, crab

Fruits:  apricot, guava, strawberry, persimmon, peaches, cherries

Herbs and Seasonings:  chilis, curry, and spices in general are considered fire foods

       
      Below is a Macrobiotic Bulgar Salad recipe - enjoy nurturing yourself.

      Bulgar Salad Recipe

A variation on traditional tabbouleh, this macrobiotic bulgur salad  recipe includes chickpeas, Kirby cucumbers and basil leaves, which add  protein, flavor and a bit of crunch to the salad.

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients:

    • 3 cups boiling water
    • 1 cups medium bulgur
    • 2 large pinches sea salt
    • 4 ripe red plum tomatoes, seeded and chopped (optional)
    • 3 Kirby or Persian cucumbers, chopped
    • 2 cups chickpeas
    • 1 cups Italian parsley leaves, chopped
    • 3 scallions, finely chopped
    • 1 cups mint leaves, finely chopped
    • 1 cups basil leaves, sliced thin
    • cup extra virgin olive oil
    • cup fresh lemon juice
    • Sea salt to taste
       

Preparation:

Bring water to a boil in a stainless steel pot. Add bulgur and salt,  stir, cover, and simmer for 15 minutes, until all water is absorbed.  Turn into a mixing bowl and cool completely.

Add tomatoes, cucumber, chickpeas, scallions and herbs to the bulgar.

Aadd olive oil and lemon juice, and mix gently. Season to taste. Serve the salad at room temperature or slightly chillled.


Serves 6

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 


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