Atlanta Macrobiotics

Serves 4-5

Benefits: Daikon strongly dissolves fat, oil and discharges animal products from past eating habits.

The root is especially helpful for the intestines and the tops cleanse our lungs! A perfect combination in healing our bodies, ‘specially since ancient Chinese medicine sees these two organs as a special pair! There are additional recipes we cover in our macrobiotic cooking classes. This recipe below is inspired by Michio Kushi and Alex Jack in Healing Foods

• 2 cup daikon root, diced
• 3-4 cups daikon tops, diced
• Pinch of si salt
• Shoyu to taste, 8-10 drops

1. Place daikon root in enamel cast iron pot, add water to cover.
2. Place tops over roots, lightly sprinkle with si salt.
3. Simmer 15 minutes.
4. Add shoyu 3 minutes.more.
5. Remove from pot and serve for a nice surprise, maybe your new favorite green veggie!

Serves 4-5

Based on Wendy Esko’s Soup du Jour, and from our Macrobiotic Cooking Classes

Serve warm in cooler months, room temp or cool in hot climate

Benefits: Soothing, relaxing; antioxidant, cruciferous veggie; benefits central body organs: stomach, pancreas, spleen 

• 1 medium Cauliflower, chopped           
• 4 – 5 lemon slices, cut in half moon,
• 2 Tablespoons parsley, finely chopped
• 4-5 cups water                     
• 1/4 – 1/2 teaspoon si salt

1. Place cauliflower and water in enamel cast iron pot. Cover and bring to boil.
2. Reduce flame to medium-low, simmering 10 minutes.
3. Puree the cauliflower through a handmill, or blender, plus some of the liquid to the desired consistency.
4. Place back in pot, add the si salt, simmer another 5 minutes.
5. Serve in soup bowls, garnishing each with a lemon slice and parsley.

Serves 2

Benefits: to relax and fulfill sweet cravings.

Less fruit is better, and sometimes none is best. This recipe adds kuzu which helps soothe digestion of fruits simple sugars, giving the dessert an apple pie consistency, reminiscent of Grandma’s!

• 1–2 Granny Smith Apples, sliced Pinch si sea salt
• 3/4 cup apple juice +1/4 cup water
• 1 teaspoon dissolved in 1/3 cup cold water

1. Place apple slices in small enamel coated cast iron pot.
2. Add diluted apple juice, and sea salt; cover and bring to boil over medium low flame, 7-10 minutes.
3. Stir in dissolved kuzu, thickening the mixture to consistency of apple pie filling.

Enjoy while warm.

Enjoying A Macrobiotic Meal

MACROBIOTIC DIET PRIMERS

Recommended by Marsha Rueff, Macrobiotic Educator

These titles provide a digestible overview to cooking the Macrobiotic Diet. These books gently present background and information regarding a macrobiotic way of health, thoughtfully and practically. Of course, the pages are filled with delectable recipes.

Please note, however, the macrobiotic diet never was meant to be learned from books. To understand and know how to prepare the foods for the best results, hands’-on cooking lessons are recommended. Macrobiotics was always meant to be shown & shared.

• The Macrobiotic Path to Total Health, by Michio Kushi and Alex Jack. Since starting macrobiotics, I’ve longed for a macro encyclopedia! This it IT! Up-dated info on just about every health condition, menus, recipes & home remedies. A must for every home.
• The Self-Healing Cookbook: A Macrobiotic Primer for Healing Body, Mind and Moods With Whole Natural Foods, by Kristina Turner. User-friendly with sketches & explanations!
• The Complete Guide to Macrobiotic Cooking, by Aveline Kushi. Comprehensive book from the “Shakespeare” of macrobiotics, Aveline describes growing up in Japan and the foundation for macrobiotics. Recipes for everything – you can always rely on this “bible” of macro cooking.
• The Macrobiotic Community Cookbook, by Andrea Lerman & Vicki Hudon. Many recognizable recipes with a macro twist.
• Sugar Blues, by William Dufty. Amazing information to help lighten your sweet-tooth!
• Rice is Nice, by Wendy Esko. 108 Ways to prepare grains, & organize your cooking, quickly!
• Sweet and Natural, Meredith McCarty. 120 Delectable Desserts without sugar! Enjoy!

Marsha Rueff has been an assistant to Michio Kushi for his group consultations during four consecutive Kushi International Summer Conferences. For nine years, Marsha taught classes individually and in groups to familiarize novices to experts in the joys of macrobiotic cooking and the suggested manner of food preparation. Marsha works closely with top macrobiotic consultants including Warren Kramer.

At Tree Tops, a macrobiotic bed and breakfast in Atlanta Georgia, Marsha prepares delicious meals in a quiet healing and relaxing setting. With years of background in home arrangements and feng shui, Marsha specializes in kitchen organization and on-site lessons in your home.

Organic is best for nutrients & avoiding pesticides

Produce Ready to use from Whole Foods or Dekalb Farmer’s Market

Shelf items from Whole Foods & Dekalb Farmer’s Market

• BioNature Pasta
• Udon Noodles
• Whole Foods 365 Pasta Sauce without sugar
• Olive Oil, Organic
• Santa Barbara Olives
• Whole Foods Almond Butter
• Maranatha Roasted Tahini
• Pumpkin seeds
• Kukicha Bancha Tea
• Whole Foods Apple Juice, not Gravenstein Or BioNature Apple Nectar – my favorite
• Mustard
• Toasted Sesame Seeds
• Gomashio

Staples from Natural Import Company

Macrobiotic Diet considers better & healthy food choices when we might revert to old food cravings. This list suggests healthier substitutions, among the favorite dishes we teach in our macrobiotic cooking classes.

This list of food may be very new to you right now, and not seem meaningful. Soon, once you become familiar with these ingredients and dishes, this chart will prove helpful to overcome cravings of old flavors and eating habits.

See Meredith McCarty, Sweet & Natural for 120 dessert recipes
Christina Pirello – 5 cookbooks of wonderful recipes meals + desserts

Suggested foods on the Macrobiotic Diet, achieves variety, easily providing minerals & vitamins, optimizing your health. Foods are listed in order of highest digestibility for each nutrient.