Macrobiotic General Suggestions

Macrobiotic cooking is unique in that it is a philosophy and a way of life.  Naturally, preferably organic, simple ingredients are best for producing delicious meals which are nutritious, tasty and attractive. The chef during the cooking process has the ability to change the quality of the food including the use of a variety of cooking styles, salt, heat, the use of greater pressure, heat and time etc. This has the effect of concentrating the effect of the food. For a lighter effect the use of less pressure, salt and heat are used more sparingly. The skill of the person cooking greatly affects the quality of those people being cooked for. The result will be a greater condition of health.

It is important to provide variety and healthy balance may be created by incorporating the following aspects into your daily cooking;

1. At each meal the following items need to be selected; grains, soups vegetables, beans, sea vegetables, condiments, pickles and beverages.
2. The use of a variety of cooking methods boiling, sautéing, frying, pressure cooking etc
3. A variety of vegetable cutting styles 
4. The amount of water used.
5. The amount, type and quantity of seasoning used.
6. The length of cooking time.
7. The combination of food and dishes.
8. Adjustments for age and sex.
9. Adjustments in cooking for the type of daily activity.
10. The use of a higher or lower flame when cooking.

The way of eating is as important as the food itself. Please ensure that meals are peaceful and relaxed. It is important to make your meals at a regular time each day.

PLEASE CHEW WELL.

As each dish has particular qualities it is advised that it is best not to mix the dishes together on your plate.

It will be necessary to purchase a macrobiotic cookbook to ensure you have access to reference material as you begin your Macrobiotic cooking practice.

Recommended Macrobitic Books

Complete Guide to Macrobiotic Cooking by Aveline Kushi, Warner Books, New York, USA 1985.

The Self Healing Cookbook by Kristina Turner, Earthtones Press, Vashon Island, WA. USA 2002

Methods of Cooking and Food Preparation

Regular Use (daily or often)	Occasional Use (once or twice a week)
Pressure Cooking	Raw or uncooked
Boiling	Stir frying
Steaming (under 3 minutes)	Deep Frying
Waterless	Tempura
Soup	Broiling
Pickling	Baking
Sautéing with Oil	Note: In some cases the above cooking methods may not be recommended for a short period of time.
Sautéing with water
Pressing
Marinating
Blanching (under 3 Minutes)