New to Macrobiotics

[CinemActivist]

My name in Lindsey and I live in Washington State. I learned about Macrobiotics by watching this documentary (Healing Cancer) about the cancer industry and alternative treatments which included macrobiotics. I immediately went to my fridge and started eating vegetables (I do not have cancer, and would like to keep it that way). I went on vacation shortly after that and told myself when I returned I would start my macrobiotic diet. My biggest problem is finding good recipes, so I think I'll buying a recipe book soon. Any suggestions?

I'm also looking for a good chili recipe if anyone has one.

[Bruce Paine]

CinemActivist,

Therev are a number of good macrobiotic cookbooks with plenty of recipes at the discussion site's sponsor, Simply Natural Foods, books and especially macrobiotic books!

Christina Cooks: Everything You Always Wanted to Know About Whole Foods but Were Afraid to Ask Christina Pirello for instance, has more than 200 recipes including 3 chiles recipes!

Christina's other cookbook at Simply Natural: Cooking the Whole Foods Way: Your Complete, Everyday Guide to Healthy, Delicious Eating With 500 Recipes, Menus, Techniques, Meal Planning, Buying Tips, Wit & Wisdom on the other hand, has 300 recipes and two chiles recipes.

Melanie Waxman's new cookbook, Eat Me Now!: Healthy Macrobiotic Cooking for Students and Busy People has 130 recipes and at least on chili recipe!

I only own 15 of these 30 cookbooks, so I can't tell you about the contents of those other 15 cookbooks! Sorry!

Thank you, very much.

Bruce Paine

[CinemActivist]

Thanks Bruce, this help a lot!

CHILLI BEANS:


First let me tell you that i translate from German into English, so if you don' t understand or understand anything wrong, just let me know. The receipt: (it' s from Cornellia and Herman Aihara' s "Ryori Do")



You need 3 cups of Pintobeans. Put them into water over night. Not less than 5 hours.
1 piece of Kombu 7 1/2 x 7 1/2 centimetres clean it with a wet dishtowel or Bounty.
2 onions (Mawashigiri) halfmoonshaped panes
1 tablespoon of sesameoil
1/4 teaspoon of chillipowder
1/4 tablespoon Cayennepepper
1 tablespoon seasalt

Cook the beans with Kombu under pressure; steam onions; when glassy put in all the beans; bring it to cook and besprinkle on top with sea salt; turn down blaze and cook for over 30 minutes; put in the spices and cook for at least 10 minute; mell and mash the half of the bulk.
Serve with tortillas or hot baked polentabread.

That' s it.

Greez, Amadeus

[Klara]

Amadeus,

I greatly enjoyed your translation - in my book there isn't "correct," there is attitude, and your use of words brought a new way of looking at cooking which brought a smile to my face. I never thought of the fire under the pot as a blaze, but now that you mention it, I'll never look at the fire the same again. I look forward to reading more from you - you've added to my "great life" by opening more ways of seeing.

I thank you for it!

Klara