And who is Leslie, you may ask? Leslie is the macrobiotic chef teaching me how to cook macrobiotically, and who has been making some soups and side dishes for use to complement our meat portions. These are her “rules” for benefiting from the freshest, healthiest food possible.
You don’t have to go whole hog on macrobiotics, as I have. I’m trying to heal myself. You can sidle in through a side door and scope things out first. I say that everyone can benefit from these hints. I may add a word or two in italics.
Info like this can be found all over the Internet. I’ll post a couple of sites next week.
Leslie’s Food Eating Tips for Better Digestion and More Energy
1) Chew chew chew! Digestion begins in the mouth. (There is an enzyme dedicated to breaking down food in the mouth. Slow down and let it work.)
2) Eat sitting down. Wait ten (10) minutes after eating before getting up.
3) Take a short walk (10-15 minutes) after eating.
4) Eat fruit separately from other foods. Wait 20 minutes before eating anything else. Eat melon only by itself. (This has to do with the slight acid-leaning properties of fruit, I think. It seems to help me.)
5) Eat food as fresh as possible.
6) Always eat something fresh with leftovers.
7) Eat pickled veggies and salt pressed salads with meals. (I LOVE pickled ginger, so that counts! Pickled carrots and cukes are also good – you can even have sweet-tart using rice vinegar to pickle them.)
8) Do not eat for at least 3 hours before bedtime. (This is the hardest for me, because I drink teas late while working, and a cookie goes well with tea at night!)
And I’ll add a few suggestions, too:
Alfreda’s Observations About Eating
A) Add fermented, living food to your diet. Find unpasturized miso and find a couple of flavors you like. Eat whole grain bread like Ezekiel Bread (found refrigerated) or true sourdough (no added yeast other than the “mother”) as opposed to bread made with whole grain flour. Remember – are you giving your body nutrients, or are you forcing the body to use nutrients processing high glycemic flours and sugars?
B) Be adventurous. Try new veggies! I now love burdock, for example. Parsnips and red onion sautéed in sesame oil caramelizes and becomes gloriously sweet in its own, unique way.
C) Try to lean toward the seasons when eating. Find a local Farmer’s Market and shop there weekly. Look east to west on the same latitude, not north or south. Yes, if you’re an American, you can have some berries from Chile, because they are originally from North America (even better to eat them while they are in season where you live.) However, potatoes and tomatoes are from South America, and they may be irritating you more than they’re helping you. Try a baked sweet potato instead. They are highly nutritious, and come in many varieties, from very sweet to just a hint of sweet.
D) Yes, you guessed it. This will make eating out in most American restaurants a challenge…but not impossible. Many restaurants now do seasonal themes. Take advantage of them. For winter, a nice beef stew with root vegetables and a hunk of fresh sourdough bread would be heading in the right direction – and if the beef is also fresh and local, all the better!
Eating macro is simply not constantly trashing your system with things that are bad for you. Yes, if you’re not dealing with a health issue, you can have chocolate.
Just don’t have it at every meal. ;^)
If you live in the Texas Hill Country, you can actually talk with Leslie about getting a couple of lessons in macrobiotic, vegetarian, and/or organic cooking, or even have her cook for you while someone in the family is dealing with chronic illness. She also caters special events. There’s a macrobiotic center located in south Austin. The school is The Natural Epicurean Academy of Culinary Arts, and the restaurant is Casa De Luz. You might have a macrobiotic center in your area, so “Google” away!
Next week I will give you some good vegan/macrobiotic cookbooks.
And now – miso time for me!