NON CREDO WORLD MACROBIOTIC NEWSLETTER
and ability to create more by using less. Meals cooked in this way will automatically be more refined, elegant, naturally delicious, and very energizing.
COOKING FOR THE SEASONS Every day the weather changes, the temperature varies, the humidity increases or decreases, the days are longer or shorter, certain vegetables grow instead of others, and on and on. A macrobiotic chef is aware of these daily and seasonal changes, and adjusts cooking accordingly. For hundreds of thousands of years humanity lacked the ability to import produce from far away regions that had very different climates. So traditional societies naturally made use of the foods growing in their immediate areas, and living in natural balance with their respective environments. Using seasonal foods, such as corn in the summer or squash in the autumn (in temperate zones), increases each diners’ ability to live comfortably in that season and adapt to particular weather changes. Consuming fruits or vegetables that are not seasonal (such as tropical bananas or kiwis during a snowy winter) goes against natural order, and will result in feelings of coldness and will decrease one’s ability to survive in extreme weather conditions. Buying fruits and vegetables from a local farmer’s market, or simply keeping conscious about what grows where and when as you shop in the grocery store, is an easy way to keep
Seasonal Modifications SPRING Lighter cooking methods; slightly less seasoning; slightly more fermented foods - tempeh, natto, amazake, sauerkraut, light pickles, and pressed salads; slightly more sprouts and leafy greens; slightly more barley, wheat or wheat products; more boiling steaming and quick sauteing.
your refrigerator stocked with foods that are most appropriate for the local climate. You can also change your cooking methods to match the season. Hearty soups and long-cooked stews are great for winter weather, while summer calls for salads, light soups, and quick sautés. By considering the current season, temperature and weather while cooking, you can adjust your meal to increase each diner’s ability to adapt to the changing environment.
COOKING FOR YOUR AUDIENCE Every macrobiotic chef worth their sea salt will pay careful attention to the needs of the person or people being cooked for. The goal of macrobiotic cooking is to enable diners to feel healthful, happy, and inspired to pursue their course in life. With that in mind, the macrobiotic chef should carefully examine the condition of those who will be dining, so that they can tailor the meal to match their daily requirements. Considerations should include each individual’s health, sex, age, type of occupation, level of daily activity, and, of course, their personal tastes and preferences in food. Men and Women Men and women have different requirements when it comes to food. Biologically, women are more highly developed than men, and have different dietary needs, particularly during menstruation, pregnancy, and menopause. Lighter, shorter cooked dishes can increase sensitivity and grace, while longer cooked dishes like stews and soups foster inner strength and endurance—a good combination for women who wish to become more outwardly feminine but also be very strong inside. More intensely cooked dishes with stronger seasonings will help nurture the larger physicality and heightened activity levels of men, while fresh and varied vegetable dishes will support greater
SEPTEMBER/OCTOBER 2003
initiative and ambition—good qualities for men who wish to be more active and able to pursue their goals. Health Condition Many people are introduced to macrobiotics as a way to overcome various health issues. The principle behind the macrobiotic approach to health recovery is to reduce extremes in diet and emphasize a return to basic and more balanced foods. If nourished properly, the human body will automatically work to eliminate toxins and work to achieve a balanced and healthy state. Serious health difficulties require very specific diets with limitations on salt, or oil, or other foods, depending on the individual’s condition. (This is why the standard macrobiotic “diet” has been mistakenly characterized as limited rather than varied; this is only the case in health recovery.) Sometimes specific dishes or home remedies will be prescribed as a way to fine tune balance, to increase strength, bring down body temperature, eliminate excess, or other specific purpose. The macrobiotic chef should take into account the health condition of the diner, and follow the guidelines of that person’s macrobiotic counselor very carefully. In terms of day to day health, basic adjustments, simplifications and limitations can be made in daily cooking to counter any health imbalances that might arise, such as headaches, fevers or colds. Home remedies as simple as a tofu or cabbage plaster, sweet vegetable drinks, or even a dish like soft rice with a piece of umeboshi (pickled plum) can be administered, and will expedite toxin discharge and restore basic health. Age Age is an important factor to consider in cooking, as children, adults, and seniors all have varying requirements. For example, meals cooked for children and
SUMMER Simple cooking methods - boiling, steaming, quick sauteing; less cooking time; variety of fresh produce - leafy greens, corn on the cob, summer fruits; avoid cold or ice cold items; variety of noodle, grain, vegetable, bean and sea vegetable salads, less oil; less seasoning. AUTUMN Richer, well-cooked dishes; slightly longer cooking times; stews, soups; sauteing; sweet rice and mochi dishes; round sweet vegetables such as squash, pumpkin, turnips, onions, carrots, cabbage, etc.; slightly more oil; slightly more seasonings; rich hearty flavors; variety of colors. WINTER Warm, stronger food; slightly more oil and seasoning; longer cooking methods - nishime, long sauteing, boiling, baking, etc.; fried noodle and grain dishes more often; more creamy, thick or rich soups and stews; warming desserts.
©2003 by WMO
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