So far, these are the books I have in my macrobiotic cookbook library:
- The Hip Chick's Guide to Macrobiotics: A Philosophy for Achieving a Radiant Mind and a Fabulous Body (Jessica Porter)
- The Cancer Prevention Diet: Michio Kushi's Macrobiotic Blueprint for the Prevention and Relief of Disease (Michio Kushi, Alex Jack)
- The Self-Healing Cookbook: A Macrobiotic Primer for Healing Body, Mind and Moods With Whole Natural Foods (Kristina Turner)
- Aveline Kushi's Complete Guide to Macrobiotic Cooking (Aveline Kushi)
- The Macrobiotic Way: The Complete Macrobiotic Lifestyle Book (Michio Kushi
- American Macrobiotic Cuisine (Meredith McCarty)
- Cooking the Whole Foods Way: Your Complete, Everyday Guide to Healthy, Delicious Eating With 500 Recipes, Menus, Techniques, Meal Planning, Buying Tips, Wit & Wisdom (Christina Pirello)
- Aveline Kushi's Introducing Macrobiotic Cooking (Wendy Esko)
My fears are (1) I am not balancing the food right, I'm just cooking what's in my pantry, and (2) I am not cooking the food right. I've spent two weeks stocking my pantry with grains and condiments as well as getting rid of the crap, plus I've been eating lots of fresh veggies, so I'm sure what I am eating is within guidelines. I just fear that my balance is going to be all screwey for a while until I figure out the best balance of yin and yang in my food.
As for learning how to cook macrobiotically, I took a class this weekend with Dawn from Natural Epicurian in Austin, and plan on taking the Fundamental Cooking class with her to learn more about cooking correctly and with the food having great taste. I saw Margaret Lawson's web page, but haven't contacted her yet. I definitely will, though, to see if I can take an intro class from her soon.
I'm pretty pleased with my results so far with the way of living. I try to incorporate new things into my diet each day. Yesterday I ate arame and watercress (2 separate dishes) for the first time, and that tasted good. This morning I made whole oats for breakfast which was also very tasty.