A Message from Edye Dumhart - Founder of Edye's Naturals
I heard about the Suppers Program in Princeton that teaches healthy eating in small groups at someone’s home. I signed up for the Macrobiotics program because I wanted to learn about it and when I attended I did notice that the women in attendance had a healthy glow to their skin. They shared how macrobiotics improved their overall health.
By Definition: Macrobiotic is constituting, relating to, or following a diet of whole pure prepared foods that is based on Taoist principles of the balance of yin and yang.
According to Verne Varona author of “Macrobiotics for Dummies” (Wiley) by following the basic macrobiotic life and awareness principles will help you get in touch with a more intellectual and spiritual way of living, boosting health and happiness. Often following a macrobiotic diet includes the consumption of brown rice, beans, sea vegetables, and Asian yin-yang philosophy of finding balance in life for health and vitality. It is basically a vegan diet that eats a small amount of white fish. It is important to use locally grown seasonal foods even in winter in the northeast where I live. In colder seasons, apply longer cooking times and more salt. Miso soup is a winter staple along with squashes and cabbage. This lifestyle gained popularity in the 1960s however has actually been around much longer than that.
A macrobiotic diet isn't just about your weight -- it's about achieving balance in your life. It promises a healthier, more holistic lifestyle for people of all ages that encompasses mental outlook as well as food choices. Macrobiotic dieters are encouraged to eat regularly, chew their food extremely well, listen to their bodies, stay active, and maintain a perky, positive mental outlook
Would I do this diet every day? For me it is too restrictive, takes too much time and would be hard to eat out and keep my family happy. I will apply some of the ideas since I like local seasonal foods and using healthy cooking methods.
Here is a traditional recipe from The George Ohsawa Macrobiotic Foundation, Inc.
STIR-FRIED BROCCOLI, CARROT, AND ONION – Yield: 6 cups
Stir-fried vegetables top pasta or rice for a full meal and are quick to prepare. Substitute other vegetables as desired such as cauliflower, snow peas, cabbage, and yellow squash. For additional flavor, sauté 1 tablespoon minced ginger in the oil before adding the first vegetable.
1 tsp light sesame oil or olive oil
1 medium onion, thin crescents, 1½ cups
3 medium carrots, large matchsticks, 2 cups
1 medium bunch broccoli; 6 cups
stems, thin diagonals
2½-inch long flowerets, ½-inch thick at stem
¼ tsp sea salt
½ cup water
1 Tbsp soy sauce, optional
Preparation: Heat oil in a pan over medium to medium-high heat. Sauté onion until transparent. Add the first vegetable listed and sauté briefly. Add remaining vegetables, one kind at a time, in the order listed. Sauté and stir each kind briefly before adding the next one. Add sea salt and water. Cover and bring to a boil. Turn off heat to low and simmer 5 minutes. Add soy sauce if desired.
Most importantly choose to treat your body well inside and out with organic products with ingredients you can understand such as Edye’s Naturals.