What is Macrobiotics Cooking?

Series Summary

The macrobiotics dietary program typically consists of 50% cereals, 25% fruits and vegetables, 10% beans, 10% soup, and 5% seaweed. As with many diet regimens, concocting tasty recipes can be a daunting task. Do not worry, our expert chef, specializing in macrobiotic cooking, will show you how to effectively prepare delicious meals that adhere to the macrobiotic lifestyle.

In this free online video series, learn macrobiotic cooking tips and techniques from Chef Christy Morgan. She will teach you what type of cooking ware to use for the macrobiotic diet, including: pots, pans, and cooking appliances. Learn the benefits of macrobiotic cooking as well as how to cook brown rice, how to make miso soup, how to blanch salad, how to cook beans, how to fry tempe, how to make a sea vegetable salad, how to julian vegetables, and how to make couscous cake.

Video Transcript

"Hi I'm Nili Nathan with Expert Village you are watching our macrobiotics episode and I'm here with macrobiotic chef Christian Morgan. Hi Christian. Hi. Good to see you. Thank you. So tell us a little bit about where you have study macrobiotics. I've study at the Natural Epicurean Academy of Culinary Arts it is in Austin, Texas. There is a two year program there and that is where I learned all about macrobiotics. Oh great. Now tell us a little bit about the principles where is macrobiotics from. Macrobiotics comes from Japan, George Ohsawa brought it over to Europe and the United States. It is based on grains, beans, sea vegetables, vegetables, and miso soup. So it is cooked food. Cooked food. Could you eat some raw foods as well? You could have a little bit of raw. It is good to have a little bit of fresh. So depending on your condition and what is going on with you at that time it is good to add a little bit of raw. Alright so its no meat, no diary, no flour, no sugar. If you are trying to heal you want have a strike diet. Okay. And some people eat fish occasionally. Occasional fish. Alright so that is basically the principles and I also read that you don't use a microwave. No microwave use because that speeds up the particles and the food and actually alters it and strips the nutrients so you want to try to use the stove top for everything. Okay and also what I know about macrobiotics is no night shade. Could you tell us about that no night shade vegetables. Yeah night shade are things like tomatoes, potatoes, all kind of peppers and eggplant and they are highly .... so they have a tendency to leave calcium from the bone. Oh okay. So if you get tendency joint, elbow. Arthritides. Arthritides that kind of thing. What about spices? Spices you could use occasionally depending on your condition. For me I'm really health and young so I can take more spice. And salt and sodium what about that? You want to use I quality sea salt. Okay. Instead of table salt. Oh and the soy sauce. And choy oyu. Choy you because it has less sodium. Yeah. And pasteurize. So those are some of the idea of macrobiotics for the beginner and in this series Christy is going to be making some delicious meals. So stay with us."