The latest blog topics seem to be food.

A few weeks back, I decided to eventually experiment with a macrobiotic diet and write about my experience and exploration. Well, the time has come. Until recently, I knew next to nothing about macrobiotics, which means “large/ long life” in Greek.
My palate was first wetted (literally) back in April at Souen, a wonderful macrobiotic restaurant by Union Square. (There is also one in SoHo.) Since this dinner with my friend Joe Young, I keep hearing radiant things about macrobiotics.

Macrobiotics is more of a lifestyle than a diet. It helps the individual find more harmony with nature by balancing yin (stimulating forces) and yang (strengthening yet stagnant forces). This is achieved through the consumption of nourishing foods in a balanced and very conscious manner. Unlike many standard Western diets, Macrobiotics frames grains as the center of each meal. Whole grains and cereals should make up 50% to 60% of the meal, vegetables 25% to 30%, legumes and beans 5% to 10%, and miso soup 5%. The rest of the diet includes moderate amounts of fish, nuts, seasonings, sweeteners, and beverages. It is also advised to drink generous amounts of bancha tea, a Japanese green tea made from matured leaves.

There are a number of foods that should be avoided, including potatoes and other vegetables from the nightshade family such as tomatoes, peppers, and eggplant. Spinach, avocados (sigh…), and beets should be avoided or used sparingly. Meat and eggs, which are very yang, should be avoided, as should dairy, which is yin.

It is suggested that food be chewed at least 30 times before swallowing. While at the Deenabandhu Trust orphanage and the ashram in India, I took my meals in silence. This forced me to focus on and be more grateful for the food I was putting into my body and chew it thoroughly. I often find myself mindlessly eating in New York as I am rushing around or wrapped up in a conversation.

There is much, much more to write. I will introduce more about Macrobiotics in upcoming posts, including a brief historical background. I am currently reading 2 interesting and informative books – The Macrobiotic Way by Stephen Blauer and Micho Kushi (who is responsible for helping spread Macrobiotics in America and runs the Kushi Institute of Macrobiotics in Becket, MA) and the lighter The Hip Chick’s Guide to Macrobiotics by Jessica Porter. I must get my nose back into the books to expand my knowledge about Macrobiotics and the specific culinary techniques. I am also looking forward to learning more about how and why Macrobiotics has long been used to prevent and help treat cancer and other health conditions.

Over the past two days, I’ve been eating delicious brown rice with curried kale and tofu and other scrumptious grains and veggies. I’m easing my way into Macrobiotics, still allowing a little piece of dark chocolate here and there. I still have full or partially decaffeinated coffee in the morning. This transition requires that I cook in more. Doing so is not only wonderful and more nutritious, but cost efficient. I’ve stocked up on barley, millet, seaweed, nuts, veggies, tempeh, and tofu. I have been more or less vegetarian (well, pescatarian because I eat fish) for the past 3+ years, so not eating meat is not an issue. (I did resume eating meat for a short time due to health reasons, but that’s for another post about moderation and extremes…)
Thus far (which isn’t very far…), I feel energized and happy with this transition.

p.s. photos coming soon…