Macrobiotics–a way of eating, a way of life

Macrobiotics is eating brown rice and miso soup for breakfast, lunch and dinner.

Just kidding! That’s probably what my kids would tell you. But it’s not that boring. In fact, it’s a delicious way of eating with lots of variety — only limited by your imagination and creative energy — and leaves you feeling like you could achieve anything. That’s because you can when your body is calm inside and nourished with wholesome food that doesn’t over-stimulate your organs.

Macrobiotics is a wide and varied wholefoods diet and fits within the guidelines established by the Australian healthy eating pyramid. Macrobiotics emphasises wholegrains, vegetables, fermented foods such as miso soup and pickled vegetables, seeds and nuts, vegetable protein sources such as legumes, tofu and tempeh, small amounts of whole animals such as small fish as medicinally required, and small amounts of in-season, local fruit, usually cooked for digestibility. Where possible, the food is organic, locally grown and in season. Food is chosen based on its yin/yang energy and other energetic properties according to traditional Chinese medicine so that each meal suits the time of day and the season and supports any health conditions.

Macrobiotic cooking is simple and is easily learned and can be readily applied at home. Each meal leaves you with a lasting sense of wellbeing, balance and inner harmony. Its wholesomeness is naturally attractive. Very young kids will often choose macrobiotic dishes in preference to other foods because their bodies are very sensitive and are still in tune with what’s best for them. We can get back to being sensitive to what’s right for us too by consciously choosing to eat macrobiotic food until our body becomes clean and clear again and our intuition is heightened.