I totally didn't even see this earlier haha

[WonderlandAlli]

I missed this folder entirely skimming this place over today. Ok, here's an intro for me.

My name is Allison, and I'm an artist, 24 yrs old, and married to a computer tech named Andrew. We have a dog and a cat for "kids" for now.

I was always feeling tired and just crappy from depression and so I came to macrobiotics looking for a way to keep my body and mind healthy, because when you feel good physically you feel better emotionally. I wasn't about to go start taking Prozac or anything for just mild depression, you know? I'm not manic or anything, I just get seasonal affective disorder (I think its called, its essentially the Winter Blues) plus my younger sister suicided in 2005 so once in a while that can drag me down. I already have a deep understanding of death, I'm not hung up on that. It's just missing a person that used to always be available to me. That's all.

I'm keeping a recipe blog at Exploring Macrobiotics and you can view my art in two deviantart galleries. The older (with more work in it) is allisonm on deviantART and the newer is wonderlandalli on deviantART My big project is creating a deck of tarot cards to create a portfolio for illustration. Kinda following in my great grandfather's footsteps.

I would like to lose a little weight but am not really obsessed over it right now, to me its more important to feel great.

Oh and I don't eat meat or dairy, but will eat fish on occasion. I try to avoid foods from animals, saturated fats and all. Sugar is my weakness.

[Klara]

Bless you Allison for mentioning Jessica Porter's blog on your blog - now I'm having a smile filled morning reading her entries - she's got an amazing way of painting pictures with words.

And also loving that you're so prolific!!!! You're a great addition to this forum!!!! and now I've got so much I want to respond to and will never ever get back to my laundry pile :>) this is so much more fun!!!!

I envy you your starting mb so young and so aware - have a great journey - and I look forward to getting back to reading all your blog, but forgive me, I'm having a time of my life on Jessica's

to your joyous journey

Klara

[WonderlandAlli]

Her book was just SO inspiring, I got it from the library and devoured it. I asked my Gran for a copy for Christmas And yes, her blog is delectable.

I'll probably be doing more recipe updates during the holidays (or maybe a couple days after when things quiet down). I'm flying down to my Mom's, hubby in tow, pets left with a sitter, to do a Texas Christmas. So Mom and I are the hostesses for the family dinner and will be making the food, and I'm going to try and make things as macro as possible. Gonna use this time to show her that really, whole wheat flour is easy to bake with!! Maybe I'll get myself some tofurky this year, just to watch my dad squirm when he sees me eating it. I doubt he'll ever eat tofu knowingly. He still doesn't believe me that my vegetarianism is for health reasons, and that I'm not a PETA minion haha!

Oh yeah, and I still ate cheese and dairy on a nearly daily basis when I last saw him, so now when I come back and want to buy almond milk, that's really gonna drive him nuts. He's one of those guys that won't seem bothered but I can tell he is, because its in the back of his mind and he'll try and tease me everytime I cook. We're planning to move back to Houston, I have a feeling he'll be one of those "You can't have that, its not macro!" types >.> I leave room for the occasional chocolate...

[Kitty]

Hello - pardon me for tuning into your conversation, but is the book you are refering to by Jessica Porter, The Hip Chicks Guide to Macrobiotics?
I too am new at this macro thing - by new I mean like 1 week old!!!
This is the first book I have picked up and am really enjoying it so far. I like to read the blogs you guys post to gain more insight, but also for reassurance that this is not going to be impossible.
I am 27 years old, pratically married and have sort of found myself in a painfully routine spiral...headed downwards! I would love to be free from my body, stop this war with food I have gotten myself into and start to appreciate it on a different level.
What sort of changes did you begin to feel when you first started and how macro are you? It seems to me to be a lifelong journey - something I am not going to pick up after just one read!
I hope the Yin and Yang foods are gonna stick in my mind...I am finding this all very overwhelming!

Thanks!

K

[WonderlandAlli]

Yes, that's the book. We were talking about her blog as well, here's a link THE HIP CHICKS GUIDE TO MACROBIOTICS Its on her link bar on the side.

Changes, let's see...

I lost weight at first, about 10 lbs. I notice that I start to gain pounds back if I stray from macro. Slowly convincing myself sweets aren't worth it, and trying to get only just natural sweets like fruit. I feel like this will be an easier task in the warmer seasons, when more is available.

The more organic foods I eat vs any that have contact with pestcides, the more clear my head feels. Not my thinking necessarily but the feeling, I'm not so tense in my head space.

My skin is nicer too.

Oh ya and I poop more >.> I used to have chronic constipation from all the refined foods, and now I am regular (& twice a day), which probably also contributed to the weight loss, because I was no longer... compact?

Those are the big ones for me.

I forgot the other part of your question, how macro am I.

Well as far as food goes, I'm fairly good. I don't eat meat except for a little fish now and then, I eat a lot of veggies and grains. I don't eat dairy, and if I get really bad withdrawl from it (the dairy is maybe a month's commitment so far) I end up grabbing a bit of cheese or ice cream. (And then later my body reminds me why I am not to eat that!) I'm not perfect, I just stick to the guidelines of the best options as opposed to eating extremes (which I used to live on, sugar and meat, I was raised that way unfortunately). I expect difficulty around the holidays, I just won't kill myself over it, you know? I can go back to my "macro" foods the next day and start cleaning out the pie and cranberry sauce.

I'm trying to expand it from just diet to lifestyle, like it should be. I'm becoming more and more aware of how foods affect me (the warming and cooling effects that are subtle and I never noticed before) and have been just reflecting on my actions and how they cause reactions, and trying to adjust my habits so I live peacefully.

I don't usually feel totally macro, I'm still a newbie. I did have one night where I felt like I must have been high. I'd had a simple meal of simmered veggies, fish, and rice and was all floaty and lovin' the world for hours, and was like Wow I'm not usually this genuinely at peace. It was nice.

Another edit, once I quit eating dairy for a few weeks, and refined sugars, I've found myself more sensitive to them than I was before. Higher sugar rushes, and a lot of gassy discomfort from dairy.

[Klara]

WonderlandAlli,

You're doing fantastic!!!!!!

Kitty,

I'm thrilled that you posted. I'm not that comfortable when it's just me responding to things, but guess I just love giving my opinion - I believe that's yang (someone older and experienced help me here) whereas being more quiet would be yin. And it makes sense (judging by how I eat)

yes, it's a lifelong PRACTICE, thank goodness, because it takes some people (ME!!!) that long to get it. For myself, it's also a spiral, slowly adding more and more mb foods, but still holding on (tho slightly less and less) to older habits, like eating something if it's in front of me (even tho it's so way not macro), or eating at night (a big no no, but I can't seem to let it go) - so part of me thinks, oh well, I don't see any differences as I'm not doing it right, and besides I didn't have any serious issues before anyway (was mostly vegetarian before) - but when I think about it, I can't hardly remember when was the last time I'd had a cold or even a headache or any other pains (I do always worry that when I say these things I'm inviting exactly that into my life, that maybe by saying those things I'm veering towards being arrogant - but I hope not).

And yes it was overwhelming at the beginning. I was most fortunate in that my beginning was by taking cooking classes - I wasn't really interested in the macro part, just looking for new recipes - but I got hooked, by the food, by the philosophy, by the healing stories - it was a series, I think of 10 classes, and each week she'd surprize us with some new taste sensations, but also with more info on foods not to be eaten on mb - and stuff I loved - and each time it was more of a shock - some I accepted, some took me longer - and now (after 12 + years of practising) I've gotten to a place where I can let go of feeling guilty (heavy guilt) and just say, ok, that wasn't the best thing to eat, let's go on - and let go of comparing myself to others - each person's journey has to be individual - there are some things that are recommended for everyone, but again each person in their own way - things such as having a good teacher (either for cooking, consultation, or both), having support (either again as a teacher, a group, or even just one good buddy, also for many who are isolated, the net is heaven sent for finding friends far away)(also the health food store is sometimes a good source for finding other people), and having good sources to keep on learning from. (books, videos, mb conferences, camps, cruises)

Jessica Porter is very human in her book (along with tremendously funny) so you can see how things can be difficult (ok, overwhelming), frustrating, downright absurd, yet she goes on and it's encouraging to see there is no straight road to success. I know it feels good when we see others are going through what we're going through, but the bottom line nobody else's experience will be exactly like yours.

If I had the ideal situation, highest on my list would be to live in a mb environment (like the study houses they had back in the early days) and learn by being an apprentice to a teacher. If I couldn't have that, then in whatever living situation I had (if I were alone, or in charge of the kitchen and others were supportive) have absolutely LOADS of mb foods on hand, especially at the beginning to have things that are the easiest yet the healthiest - shitake mushrooms, soba and udon, ready condiments (take a thrilling ride through the store on this site, lots of great stuff), and my favorite, all the different mochis - I'd get everything I could that's available dried (chestnuts, tofu, fruits, lotus seeds, etc) so I could just throw them in my food - I'd get great variety - but most important I'd have a HUGE refrigerator so nothing would get buggy and I wouldn't get frustrated finding food spoiling. I'd have constant supply of nori to munch on as I deliberate what to cook.

But if I weren't that ideal (with money and space) I'd get foods I LOVE and wouldn't save them (as I often do, and then find them buggy) and be better with my food planning, so I'd buy exactly what I need (are you organized??)

Well, those are my idealistic dreams. Now to reality, just enjoy whatever it is you're doing, know it's all a learning process, and as long as you don't give up, but just keep going, you can only get better and better at it!!!!!

Klara

[WonderlandAlli]

"all the different mochis"

I need to find a way to make fresh mochi, or buy an electric mochi maker. I bought a pack in an Asian foods store once, but it was packed with sugar. The "mochi" tasted like powdered sugar, and had a cube of uber-sweeted aduki paste in it. I could hardly stand to eat it. I read in "Japanese Women Don't Get Old or Fat" that its supposed to taste the same as rice. (I love that book!!! I love Japanese food in general thus so many of my recipes are very Japanese style.)

[Klara]

ya, I also had a bad experience going to a Chinese store and getting so excited to find white miso only to see it had msg in it.

I looked up your links to see where you live, and sorry to see it's not in America, as that's where Gary sends his products. But did see Canada, and isn't that where our dear Jessica lives - I only glanced at the rest of her site, but seems to me she also has something to sell - the very least you can ask her where the best place to get mochi would be.

I've also been told that homemade mochi is far superior - but I saw someone making it and whew, looks like too much work for me. For me it's one of those very special splurges that I call "instant mb food" - so very easy to just sautee up in a few moments with a splash of soy sauce - tho others like it with sweeteners.

Klara

[WonderlandAlli]

A Japanese cookbook I have talks about how mochi makers are "a popular new invention" so I may have to search Japanese import sites for an electric maker. I'd love to experiment with mochi. I'm actually making rice balls today, I'm going to stuff them with sweet adzuki bean that I'll puree in the food processor. (Gonna use honey to sweeten it.) Making it for a filling snack because I leave Thursday for Houston and I'm running out of foods, and I'll bring some on the plane in Tupperware with me.

[Kitty]

Hello again!
Wow thanks for your replies and support! You guys are awesome!
Not even sure just where to start with my questions...beginning to feel flustered (overwhelmed!) but let me finish reading my book (Jessica Porter) first - their will be plenty to follow after that I'm sure.
I guess my one problem is that I am a very finite person by nature...I like things written in stone and very scheduled. The fact that I am going to have to build my meals around MY OWN Yin and Yang properties worries me. I would love to find a meal plan that lists Monday through Sunday, breakfast, lunch and dinner with snacks bearing in mind the budget consious macro consumer. But apparently we all need different types of foods. I just have a feeling that I am really not "getting" this whole "tuning into the Yin and Yang around you thing".
Am I actually going to KNOW when I am off balance...and then know how to correct it??? maybe I am getting ahead of myself.
Like I said...VERY new at this...but determined!

Kitty

[Klara]

Breath Kitty, breath!!!!!

now that you've calmed down a eensy bit, I've said this a zillion times, you've got a whole life time to get this - it's called a macrobiotic PRACTICE!!!!

meaning you just keep on practicing - no one really ever gets it perfectly!!!

The biggest difficulty with mb is that you DON'T just get it from the reading - it really does start to change you as you eat differently. so relax, chew as much as you can when you eat - don't do anything else like read, just focus all your attention on what you're eating, how you're eating.

The basics are to have a balanced meal of at least a grain (preferably whole, it will advance you further, but if difficult, go ahead and have not whole once in a while (pasta, cracked grains, polenta, etc), half your plate vegetables (at the beginning maybe have them simple, as you get more into it, have more vairety, a long cooked, a short cooked, different textures, different colors - but that's later, now just concentrate that there are plenty of appealing cooked vegetables) - and then there are other items needed for different things, they constitute a smaller amount, so if you don't have them at EVERY meal it won't be tragic - but as you get better, you'll want them more often: beans, pickles, desserts, teas, etc

As you get into it, there'll be more and more you can understand and accept - as I mentioned, I got shocked with each cooking class of all what she told me mb don't usually accept - but you can take that slowly, so as not to get overwhelmed and not to give up.

The whole business of balancing according to yin and yang you can surely put off for a while until you get down cooking, chewing, shopping - you got plenty of new things on your plate for now!!!!!

What appeals about Jessica's book is that both newbies and seasoned mb can gain from it - so honestly, don't worry if you don't get it all in one sitting!!!! and it's definitely a book you can reread and gain even more from.

As you add more mb foods and let go of old SAD foods, it will become more enjoyable and hopefully not as overwhelming - but do remember the spiral, it's not going to be without some pitfalls (unless you're one amazing person!!!) but personally I don't know anybody who's done it without falling back every now and then - it's all part of the process (you'll see how Jessica even admits to it).

One other bit of advice - as you go out and search more info, realize that all that is written is written by human beings with their own condition - so at first some of the stuff may seem contradictory and again confusing - that's where you need to go back to just eating simply as well as you can, and with further experience, you might be able to then realize that people are giving advice from their own experience, and it might not always be the right one for you.

sure hope I haven't discouraged you. for me it's the best way of eating that I can possibly imagine!!!!

Enjoy

Klara

[Kitty]

Thanks Klara! I really appreciate your patience!
Do you recommend I see a counsellor, or just begin by doing it on my own?
Cooking classes I am already looking into!

[Klara]

Kitty,

Difficult for me to make recommendations for another person - so many things to consider - are you dealing with a serious illness, then definitely find yourself a counselor. If you are just dealing with run of the mill stuff that lots of people have due to eating SAD, then take cooking classes and feel free to ask loads of questions, not the general kind, but very specific. Oftentimes, those who teach cooking are also same ones who counsel, so you might get alot of personal attention to what you need in cooking classes.

and even if you go to have a consultation, you still need to have the basics of cooking mb, so I think the first plan of learning cooking would serve you well.

and another thing if I had to do it all over again, I would cook EVERYTHING I was given in class lots of times during the week. What I'd done was decide what I liked and what I didn't and I didn't bother making what I didn't like - so I think I lost out on an opportunity to explore more.

And take great notes while in class.

also are there choices of different teachers in your area? I would check them all out - over the years I have found that different teachers have different approaches to mb - the first time I realized one teacher was quite opposite from another, it threw me for a loop. Now I realize it was important for my education to see not just that different people cook differently, but I understand better how it's so much a reflection of their condition (that is, they cook what they need).


WonderlandAlli,

If you haven't cooked your rice balls yet, may I humbly suggest you use rice syrup or barley malt rather than honey for sweetening?? When you come back from your trip I'll try to locate articles that explain about sweeteners.

Klara

[Kitty]

Hi again Klara!
You're insight on this new path I have chosen has been ever-so-helpful...but I do have a few more questions! I have finished the first book, but was wondering...as a very overwhelmed and not so kitchen savvy lady, what should I begin with? These boooks I have been looking at have GORGEOUS recipes, but also a lot of ingrediants (that I do not yet have) in them. Do you recommend going out for a MAJOR shop? Should I begin with brown rice and veggies the first week? How am I going to get any protein if I do that?
Also, I live in Toronto Canada...we do not have "seasonal vegetables" this time of year. Nothing grows in snow. What would I eat? Maybe I should re-read the book. Why am I finding this sooooo confusing! I just need to know where to start!

[Klara]

Hi Kitty,

Do NOT do anything that would feel overwhelming. Brown rice and vegetables is an excellent start -try once a week to experiment with one of her recipes that appeals the most to you, and then buy just those ingredients you need for that recipe. Soon enough you'll have built up quite a full pantry of mb foods.

What happened to the cooking class? That would be a nice way, as someone can hopefully introduce you slowly and with guidance to all your questions.

btw, I thank you for saying I helped, but even I do have the right to change my advice (and make you even crazier??!!). There's a wonderful site called The Macrobiotic Guide and today's newsletter featured Mina Dobic Mina Dobic Macrobiotic Counselor Have a look at the presentation of the film she is making.

One of the people in the film said they started by reading and using a book, but then went to Mina for consultation and found she was doing it not correctly from just the book. I don't know exactly what she meant by that, but there are alot of little points that someone new can miss by being self taught - and it's hard to know without someone guiding you.

I remember reading in one of the books a person thought he was doing everything right - so they asked him what he eats and he told them, it sounded good, til they discovered that the soup he made, he ate from all week!!!!!! And he had no idea that that was what was preventing him from improving his condition.

Anyway, there are all sorts of roads to get there, and EVERYONE will make mistakes, so don't worry about yours.

I think the first "strange" ingredients I would buy is sea salt and miso - and then be careful, not to oversalt - a pinch is usually enough for the grains or for the vegetables. For the miso soup I use about 1/2 tsp per cup of liquid - and just a little vegetables, maybe 1/2 an onion, 1/2 small carrot and 2-3 kale leaves - it should be a light soup in the mornings.

I'd have to look again in the book, but I'm sure her recipes are well written - maybe let us know which you tried and how it came out.

Klara