ROSANNA’S NEWS AND VIEWS©
JUNE 2, 1998
Thanks again to all who have offered us suggestions and sent us Email since our last letter. We really appreciate it, especially the constructive criticism having to do with the various views afforded by different browsers. We have tried to respond and hopefully, this will be an easier letter to read. We do recommend using Internet Explorer 4.x to view our pages, if it is convenient. It is freely available on the net. Thanks especially to Rachael who writes:
Since we are discussing human chemistry, it is important to remember that each individual is his/her own universe and we each are infinitely complex. Rosanna is happy to discuss these subjects in general, but would not usually be too specific without actually meeting and spending time or at least talking with those she is trying to help with food. With that said, she believes that most sugar cravings, especially in this case where Rachael is vegetarian and conscious about food, arise from stress and hunger. It is natural for the body to respond with a demand for sugar, the quickest resource for energy and fuel. As to the winter/summer, perhaps it is employment related? Perhaps Rachael is busy in the winter, more relaxed in the summer, a teacher?
As we become more in tune with macrobiotic balance we are sensitive to even slight variance in our chemistry. Our bodies will always seek some kind of balance. Even those without any awareness will seek balance as the fast food purveyors know — they will sell you a milkshake or coke to go with your hamburger and grease and you WILL feel satiated after this barrage of animal food on the one side and sugar on the other. The oil slows the uptake of sugar into the bloodstream and prolongs the effect. We are told that this explains the fascination of those who are pre-diabetic with ice cream. Slow release sugar.
Rosanna always serves sweets at the end of the meal, when the proper balance of grain, beans and vegetables has been consumed, never alone and never within three hours of retirement. She waits awhile as we enjoy tea and conversation and then serves the dessert as a special treat. By then our hunger has been satisfied and the sweet is just a little treat, with it’s attending burst of energy. Often, we take a walk after dessert to use this quick energy, or work in the garden.
Rosanna developed this discipline by never giving in to a sweet craving, by itself. She always eats the proper combination of foods first, then indulges in the sweets. Apart from where the food falls on the scale of YIN and YANG (sweets and salt, fruit and fish) the art of balance can be further refined to include the manner of cooking and the careful selection of food combinations to achieve balance. As we build up a larger library in our ARCHIVES we hope it will be possible for our readers to discern the more subtle patterns of balance that are sometimes hidden in the method of preparation. Sensitivity is finally developed, even down to the type cooking pot that is used for the particular dish one is preparing.
It is worth consulting the simple chart below to see if our meals are composed of the basic ingredients that we require for optimum health and performance. Within these guidelines it is important to discover what works for us as individuals.
No set pattern works for all climates and geography, so sensitivity must be developed on an individual basis. Rosanna stresses that it is also necessary to achieve this balance with variety. Beans, rice and kale might fit the chart, but won’t provide proper nourishment and will soon lead to boredom. To introduce variety it is essential to be adventuresome and open minded. Try new things all the time. It’s fun and interesting, both in the shopping and the preparation.
Whenever possible, it is important to establish a regular schedule for meals. We do so within a rather relaxed timeframe: 7 ® 9 for breakfast, 12 ® 2 for lunch and 5 ® 7 for dinner. Rosanna plans ahead and if we are traveling, food is prepared in advance for the trip. This dedication and attention to detail adds value to our diet as it will to any human endeavor.
10 cups spring water1 Leek, washed and diced in small pieces
1 cup Quinoa
1 Carrot, cubed
1 Stalk Celery, cubed
1 handful dry Porcini Mushrooms, soaked and cut into small pieces
3 inch piece Wakame, soaked a few minutes until soft and cut into small pieces
Few leaves of Kale, washed and broken into small bite size pieces
2-3 Tablespoons Barley Miso
2 cups Bulgur Wheat4 cups spring water
pinch of salt
juice of ½ lemon
3 Cloves Garlic, minced
1 bunch Parsley, chopped finePreparation
Boil water and add salt and Bulgur Wheat. Stir, shut off heat and cover. Let it stand for 10 minutes, then add Lemon, Garlic and Parsley. Stir and serve.
3″ piece of Kombu1 medium size Onion, diced
1 Carrot, diced
1 Celery stalk, with leaves, diced
1 cup diced Butternut Squash
1 cup washed and drained Lentils
Place Kombu in Clay (earthenware) pot, add Onions, Celery, Carrot and Squash in layers. Add Lentils and enough spring water to cover. Bring to a boil, cover and simmer for 45 minutes. Add soy sauce to taste and continue to cook for 15 minutes more. Serve.
2 stalks Celery, thinly sliced on the diagonal, no leaves1 bunch Red Radishes, sliced half moons
2 Carrot, matchstick style
½ head Endive, torn in small pieces
9 Leaves Escarole, torn in small pieces
½ handful of Sea Salt
Juice of 1 Lemon
Toasted Pumpkin SeedsPreparation
Wash and cut all vegetables and mix together with salt. Put into bowl and place a dish on top that just fits and will slide down as salad is pressed. Add weight like a stone or jar full of water and press for one hour. Wash salad well to remove salt, add Lemon Juice and serve sprinkled with Pumpkin Seeds.
STEAMED BROCCOLI RABE (ITALIAN BROCCOLI)
Ingredients2 bunches Broccoli Rabe
Cut and wash Broccoli, removing the hard parts and saving all the tender. Put 1 inch of water in the steamer. When good steam is generated, add Broccoli, cover and cook for a minute or two. Add a few drops of Soy Sauce and serve.
1 pint Fresh Blueberries1 ½ cups Rolled Oats
½ cup chopped Almonds
½ cup Whole Wheat Flour
¼ teaspoon Sea Salt
½ cup Safflower Oil (or any unrefined vegetable oil)
½ cup or less of cold spring water
Rosanna and James