Beyond eating vegan, I don’t stick to any particular “category” of eating. I love variety and enjoy exploring almost every style of food out there- from raw to paleo, simple to gourmet, and cuisine from all over the world…
A couple of years ago I was considering training as a chef at the Natural Epicurean Academy in the US and was particularly interested in the course module on Macrobiotic Foods. Although I didn’t end up going down that path, I’ve still done my own investigations into the Macrobiotic diet.
It’s based on the understanding of food as energy, and food is seen in terms of “yin” (expansion) and “yang” (contraction). All foods are considered to be have varying degrees of these forces and followers of a macrobiotic diet strive to maintain a balance of both.
Foods thought to help us remain centred are whole grains, vegetables, legumes, nuts, seeds, sea vegetables, miso and pickles and so these form the basis of the Macrobiotic diet. The dishes are often very simple but I find this way of eating very grounding and satisfying. Perfect for when you don’t want to spend an age in the kitchen too.
What makes an otherwise ordinary bowl of grains, beans and vegetables is definitely a good sauce and this one is pretty phenomenal, if I do say so myself . I love that it’s vegetable-based, so you’re adding even more nutrition to your meal, but it also has a wonderful flavour and unctuous texture that you might not expect.
- Carrot-Ginger-Almond Sauce
- 1 C Chopped carrots/2 medium/ approox 135g
- 1 " Fresh ginger, minced
- 1 small clove of garlic
- 1/2 Tbsp White miso
- 1/2 Tbsp Maple syrup
- 1/2 Tbsp Tamari
- 2 Tbsp Almond butter
- 1/4 tsp Ground turmeric
- 1 Tbsp Water
- Macro bowl
- 1/3 C Brown rice
- 1 head Pak Choi, roughly chopped
- 1/2 C Cooked adzuki beans
- Seaweed sprinkles OR Rehydrated sea vegetables (e.g. dulse or wakame)
- Toasted sesame seeds
- For the sauce:
- Steam the carrots until tender then blend all ingredients together until smooth. I use my Tribest personal blender.
- Cook the rice, according to package instructions.
- Warm through the beans in a pan with a litle water. Season with splash of tamari
- Steam the pak choi for a couple of minutes, until just tender.
- Add the rice, beans and pak choi to a bowl, top with a generous spoonful of the sauce and sprinkle with seaweed and toasted sesame seeds.
What do you think of the Macrobiotic diet/lifestyle? Do you have a preferred eating “style”?