Theremacrobiotic cuisineit's afood philosophywhich sees the perfect harmony between man, nourishment and the environment. With the'macrobiotic nutrition you have to pay attention to the origin of the food and also the approach to the stove is particular: the cooking methods are as natural as possible starting from the choice of pot and knife materials, no sophisticated pans but above all steel and cast iron.
THE principles ofmacrobiotic cuisine
Theremacrobiotic cuisineprefers a zero kilometer diet, bringing seasonal products to the table, as natural as possible: unprocessed and intact. Theremacrobiotic cuisineaims to establish a balance between man, nourishment and the environment starting from practical things such as feeding on food that can lead to an increase in body temperature in winter, which can cool in summer or even, capable of increasing blood pressure when there is a lot of hot.
With themacrobiotic cuisine, in the kitchen, foods tell us a story and only by listening to it can we understand the optimal cooking method. The vegetables, well loaded with water, prefer an open flame, the braised meats, so full-bodied, are best eaten in the winter.macrobiotic cuisinewhile meat and fish are consumed less frequently.
The origins of themacrobiotic cuisine
There macrobiotic,from the Greek Macros -grande- and Bios -life-, it is a real philosophy based on the concept of harmony with the cosmos to be achieved through the balance between opposing forces, between ying and yang. Theremacrobioticlinks the well-being of man directly to individual behavior: the more positive and respectful of the order of the universe a man is, the longer his life will be. Similarly, in themacrobiotic cuisine the more man eats in a healthy and conscious way, the greater the well-being.
The principles ofmacrobiotic cuisinethey were supported, for the first time, by the Japanese philosopher and physicianNyioti Sakurazawa, better known asGeorge Osawa. Sakurazawa developed his life on the conceptual basis of philosophymacrobioticalso developing well-defined dietary rules, inspired by those of the Buddhist monks who experienced firsthand.
Theremacrobiotic cuisine, yin foods and yang foods
All acidifying foods such as milk and derivatives, tuna, meat, sugar belong to the yin group ... all alkalizing foods such as onions, peppers, broccoli, pumpkin, cucumber, spinach belong to the yang group ... At the table, it is essential to balance the quantity of foods yin with yang ones.
Macrobiotic cuisine, directions in the kitchen
- The salt should only be added at the end of cooking and must be untreated sea salt
- Vegetables do not need to be peeled
- The cutting of foods must vary often
- The most suitable foods are locally sourced, organic and wholemeal
- Sophisticated or industrially processed foods are not suitable
- For the preparation of the dishes, only stainless steel pots, terracotta pans, bamboo baskets, wooden ladles, cast iron should be chosen ... all to avoid altering the state of the food.
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