Nexus - 0201 - New Times Magazine-pages

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MACROBIOTICS food for thought Japanese and Asian varieties only are available here, although recently in NZ they have began to harvest them. If you don’t like the taste, leave them for awhile, as aftercutting down on dairy foods and sugar, people usually begin to appreciate them. Wakame is used in soups, salads and vegetable dishes. Kombu we use to cook beans and make in aco!d damp squat in London town. |had recently arrived from New Zealand and was staying with some friends. Upstairs lived an English couple who at the time were studying macrobiotics at the East West Centre. I started Macrobiotics 9 years ago many ways, including pressure cooking in winter, boiling, roasting and baking. For this climate, es- pecially the summer months, noodles make an excellent choice, as well as good quality pasta. Cereal grains are complex carbohydrates, at last our modern nutritionists are That ‘word’ didn’tmean anything salads and vegetable dishes. Kombu to me at that time, untilone morning we use to cook beans and make ~when Keith the macrofromupstairs — digestible. Arame and Hiziki are used — discovered me spreading miso in small amounts for side dishes. over my toast in the morning. | They are an excellent source of thought at the time it was an exotic minerals especially calcium. They form of “Vegemite”, definitely | combine with toxins in the body and something to write home about. | helpremove them. Thisis especially had never heard of macrobiotics, helpful in our air, water and soil butinan early morningconversation polluted environment. Also, in indamp-infestedLondon,|beganto oriental medicine they correspond understand its meaning. with and strengthen the kidneys and Macrobiotics is a philosophy that sexual organs. is applied to many things, not just Cereal grains can be preparedin food. We concentrate on food to begin with because we have lost our ae ce eee eee SelM le Sten dame ee saying to eat more of them! They produce a steady blood sugar level in the body thereby not taxing the pancreas, liver and kidneys. We use seasait in Macrobiotics digestible. Arame and Hiziki are used in small amounts for side dishes. in very moderate quantities. it helps to keep our blood alkaline and strengthens the functioning of our kidneys and nervous system. To begin with, just use a small pinch in cooking grains and noodles and occasionally seasoning vegetable dishes. Always use in cooking, not at the dinner table! If your health is generally OK, use all the available seasonal vegetables, some cooked and some raw. For healing, sometimes certain vegetables are avoided and more cooking is emphasised. Occasional seafood once or twice a week is more appropriate than animal food for extra energy, protein and B12. Miso, tamari, umeboshi plums, gomasio and kuzu (I will go into more detail next issue) are used in small amounts to effect good taste awareness and intuition about the role food plays in our day to day health and relationships, so that with awareness and intuition about the role food plays in our day to day health and relationships, so that with renewed energy we can go about pursuing our dreams and happiness. Most people begin macrobiotics because they want (and need) to improve their health. Most will ‘cure’ their original problems within the first six or twelve months. , Ms ta Sea Vegetables: Generally, the hen S! (ae! NEXUS 34