Vegetables Used in Macrobiotic Cooking

Video Transcript

"On behalf of Expert Village my name is Gale Stolove with Wholly Macro in Fort Lauderdale, Florida. Today we are going to talk about cooking the macrobiotic way. So this is the vegetable part of the meal and in macrobiotics we actually catorgorize vegetables into three groups we have the root vegetables, the ground vegetable and the leafy greens. So this is root and ground vegetables here. We have lewdest root is good for the lungs and large intestines that is organ pair and organ medicine. Here the root itself, here is cross section of it when it is sliced. We have deacon root which a root vegetable, its a root vegetable that is really good for flushing out fat and toxins. It is a natural dietetics so its good for people who have water retention. This is fresh burdock root, burdock root cleanses and strengthening the blood and we use this a lot in our cooking. And then we varies other root vegetables and ground vegetables we have butter nuts squash, we have kobocha squash, we have rootabaga, we have fresh ginger root, we have cauliflower, broccoli and here they are all cut up and fresh Bach chow and baby Bach chow here they are all cut up."