Sometimes it’s a battle to get vegetables into people. In my case, right now I have trouble with raw veggies. My solution is an old macrobiotic secret–cook soup often. But how to simplify what is often an involved process? Sure, you can open a can of soup–but the majority of soups sold in cans or even envelopes contain things you probably don’t want. They have too much salt, sugar, or corn syrup–they have MSG or modified food starch, or contain ingredients your family can’t have, such as wheat or soy.
Homemade soup means you know what’s in it. But just a good stock can take a long time to make. Here’s a simple way to get that homemade soup without spending the entire day at it.
How food, diet, and dieting affected my writing and my life. And maybe effects yours… How are you holding up? Have you found stir-frys packed by your local grocery to make up quickly? They’re great with some whole grain rice … Continue reading
Here’s my current theory on gluten-free “snackage.” Have something to fill most gaps in your snack cravings, and then consciously work to eat them much, much slower than you normally go through something. At the least, you are trying to heal your body of an overload of gluten. At the worst? You have actual gluten damage that has messed with your digestion and slowed your ability to absorb nutrients. Remember that you may actually eat less once you stop eating gluten. Your stomach may be happy with less.
Have you tried every imaginable diet or exercise program without success? Do you still feel like crap? Or are you basically still healthy, just unable to drop weight? Have you examined gluten as a source of your problems? Did you know that as many as 42% of the American population may be gluten sensitive — or gluten intolerant? Explains a few things about Americans and weight, doesn’t it? Read along with a one-month experiment to see if gluten might be what’s bothering your system — maybe just too much gluten in everything you eat, or maybe something more.
1.) Did you know that you don’t need to soak beans? Macrobiotics teacher and cookbook author Christina Pirello was once challenged to a cook-off. The tiny Italian grandmother told her people would get indigestion eating soaked beans. When their cook-off … Continue reading
As promised, here are some references for further reading about a macrobiotic lifestyle. Have fun with it! THE HIP CHICK’S GUIDE TO MACROBIOTICS: A Philosophy for Achieving a Radiant Mind and Fabulous Body, by Jessica Porter. ISBN 1-58333-205-7 COOKING FOODS … Continue reading
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 … Continue reading
Let’s talk about one of my cornerstones of healing – Vega Morning Tea. The basics of this come from a medicinal tea created by Herman and Cornelia Aihara, the great teachers and cheerleaders of the American Macrobiotic movement. They designed … Continue reading
Access to nutrients. That is a big part of eating in a macrobiotic manner. Roasting, toasting, soaking, and in some cases boiling all allow the food to be digested swiftly, gently, in its best form. If your gut hurts right … Continue reading
Macrobiotic = Long Life. From the Greek “macro” (large, long) and “bios” (life) “Doing something over and over the same way and expecting a different result is considered a sign of insanity.” I’ve never had what you might call the … Continue reading