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Your welcome Merideth. Sure, there are three books that I recomend that are helpful for the beginner. In terms of preference:
1. Practically Macrobiotic by Keith Mitchell, Healing Arts Press, 1987.
2. The Macrobiotic Way by Michio Kushi, Avery Publishing, 1985/93
3. Macrobiotic Cooking for Everyone by Edward and Wendy Esko, Japan Publications, 1980.
I'm not too sure on the newer cookbooks, and whether they have any better information on the transition period. Maybe someone else would know this. I kind of like the like idea of following the school of hard knocks and not being too rigid. Learn to listen to your body and feel how each new food reacts with you and the mood you get from it.
In the old post section I have a long piece on making a transition into macrobiotics for families with children. However, we are having some problems getting that section to work. I'm told it will be a few days. I'll let you know when it becomes accessible.
Time to meet my family at the restaurant (seafood) for New Year's dinner. Gotta run. Sorry to cut you short....
In peace, Roy
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