How to Prepare Macrobiotic Meals
One of the macrobiotic principles is to live in harmony with nature. We aim to tread lightly across our planet during our lifetime, leaving the minimum disturbance. The biggest, daily part of this is in our food choices, where we focus on a plant-based diet, giving preference to foods that grow naturally and locally.
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Easy Cucumber, Tomato and Avocado Salad
4 Kirby (or 2 Persian or other seedless cucumbers, sliced in 1/4” rounds)
1-2 tablespoons extra virgin olive oil
2-3 teaspoons balsamic vinegar
Sea salt and freshly ground pepper to taste
1. Place the sliced cucumber, tomato wedges, avocado, sliced onion, and herbs together in a stainless or glass bowl.
2. Drizzle with the olive oil and balsamic vinegar and season with the sea salt and several grindings of pepper.
3. Serve immediately, or lightly chilled.
Cucumbers are very hydrating (over 95% water), cooling and anti-inflammatory; they contain abundant vitamins and minerals and are rich in silica, which is excellent for connective tissue and hair. Tomatoes are ultra-rich in vitamin C, beta-carotene, and lycopene, as well as numerous other antioxidants, all of which are excellent for cardiovascular health. The anti-inflammatory avocado is chock full of beneficial fats and a surprising array of carotenoids, including beta-carotene and lutein, as well as fiber, vitamin K, and B vitamins.
Basil is a potent antioxidant and is believed to have anti-cancer and anti-viral properties. Please make sure that you choose organic cucumbers, tomatoes, and herbs for this salad, as these are all on the dirty dozen list of heavily sprayed crops. Avocados and onions rank well on the clean 15, so while I always use organic produce, these are less critical.
Tips & Warnings
Begin a Yoga, Pilates, Chi Gung or Tai Chi practice
Consider meditation, macrobiotic eating as 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