Hi Isobel,
The TV series you are watching sounds, right on! (meaning, very good for you). Nothing wrong with everything organic! and the rest sounds, right on, too. I know food combinists (in the US, Gary Null, etc.) do suggest eating fruit at one meal, like breakfast. A macrobiotic person, versed in yin and yang, would notice that an all fruit breakfast would make one very yin, though. We would notice a lack of internal and outward balance, and feel spaced-out (not good for business decisions in the morning). To a macrobiotic person, it would feel ungrounded. Once familiar with the tools of y/y, you know what balance feels like and are always striving to maintain that good, centered, calm feeling. I personally feel that the best way to have fruit is as a refreshing little dessert at the end of a good balanced meal. If healing any condition, no fruit or cooked fruit is recommended. Cooked fruit in a grain pudding is one of the most balanced and healthy ways to consume fruit. I would say cooked or fresh fruit with a hot grain breakfast or with grainy pancakes is fine in the morning. Otherwise, fruit as a stand alone snack, mid day.
Macrobiotics also, is not a fad diet. If you get fully into macrobiotics, you will soon learn that it is indeed a "way of life". Not only does your body heal completely (this may take time, as long as it took to disarray it), but your spiritual and social life becomes outwardly directed towards worthy global causes. You become a healer -- not only of yourself, but of others, and of the planet.
Will post recipe for Sourdough Starter and Sourdough Bread. I will leave a note in this column when recipes are posted, also veggie burger recipes.
Miso is Soybean Paste. It comes in plastic tubs usually, like cottage cheese does. Sometimes miso comes in a plastic bag. It has a heavy paste consistency. What I meant by "puree miso" is -- you take hot water from the dish you are cooking (ie. soup water, bean water, stew water), -- best to dip a small Pyrex dish in the soup that holds a few ounces (Pyrex is glass that does not break in boiling water) or you could use a plastic 1/2 cup size container. Spoon 1-2 tsp. or 1 tbsp. (1 tsp. per cup) of miso from the container, put it in the hot water, and swish around with a spoon until pureed. Take food (soup, beans, stew) off the heat -- then add the miso. This is live miso, with Chi, and it has a delicious taste. Do not cook miso. I have never seen miso other than the thick paste form in tubs or bags. Dilute with a little water, as above, this becomes the puree. Otherwise, spooning a glob of miso into your dish without first pureeing it, it just won't dissolve into the food as well and remains in clumps. Hope you receive your ordered miso soon, because you will soon know the difference in taste between fresh miso and Instant Miso Soup.
General Instructions for Making Bean Sprouts at Home:
-- Make your own sprouting beans by soaking mung and aduki beans overnight in cold water, then drain and rinse. Place in a large jar covered with cheese cloth to secure it. Lay the jar on its side and place in indirect light. For the next 3 days, rinse the beans once a day in cold water until they are ready to eat. --
Nancy
