June 2, 1998: Macrobiotic Balance and Main Meal of the Day

 

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.

 

 

Ingredients

 

 

10 cups spring water

1 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

Preparation

Bring water and Quinoa to a boil. Lower heat and continue to cook 15 minutes, add vegetables, except for Kale and cook for 10 minutes. Add Kale and melt Miso with a little of the broth, add it to the soup and simmer for 2 minutes.

 BULGUR WHEAT

Ingredients

 

2 cups Bulgur Wheat

4 cups spring water

pinch of salt

juice of ½ lemon

3 Cloves Garlic, minced

1 bunch Parsley, chopped fine

Preparation

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.

LENTIL STEW

Ingredients

3″ piece of Kombu

1 medium size Onion, diced

1 Carrot, diced

1 Celery stalk, with leaves, diced

1 cup diced Butternut Squash

1 cup washed and drained Lentils

Soy Sauce

 

Preparation

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.

PRESSED SALAD

Ingredients

 

2 stalks Celery, thinly sliced on the diagonal, no leaves

1 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 Seeds

Preparation

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)

Ingredients

2 bunches Broccoli Rabe

Soy Sauce

Preparation

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.

BLUEBERRY CRISP

Ingredients

 

1 pint Fresh Blueberries

1 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 Maple Syrup

½ cup or less of cold spring water

 

Rosanna and James

WISDOM