In macrobiotics, we recommend using barley or brown rice miso that has been aged two to three years. Certain preparations of miso provide the most benefit. Miso soup can be enjoyed often or daily, and even two to three times a week will start to improve your health. In my experience, the two best preparations are miso soup and miso-tahini spread.
Oil has a long tradition in cooking; both olive and sesame oil have been in use for thousands of years. Both olive and sesame oil can be pressed naturally without added heat or solvents. Even though oil is not a whole food, it has the ability to transform our foods. The use of oil in [...]
Is there a need for animal and dairy foods in macrobiotic practice? Macrobiotics is not a traditional way of eating, but it is traditionally based on patterns established by the world's long standing civilizations. I find it fascinating that these civilizations were plant-based, whose mainstays were grains, beans, vegetables and soups, supplemented by pickled, [...]
A recent article in AARP The Magazine: “Bill Clinton Explains Why He Became A Vegan” caught my attention. The article explains President Clinton’s mostly vegan diet, and gives readers a glimpse of what he may eat on any given day. I have been in practice as a macrobiotic educator, seminar leader and counselor since [...]