Macrobiotic Way

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Please chew well !!

Whole Grains (Cook with a little seasalt)

    • Pot barley
    • Millet
    • Pearl barley
    • Oats
      (whole, flakes, meal)
    • Brown rice (short, medium)
    • Rye
    • Buckwheat (groats, noodles [soba])
    • Wheat (whole, bread, noodles, udon, bulghur)
    • Corn
    • Sweet brown rice (mochi)

    Vegetables:

    For regular use:

    Green / White Vegetables

    Stem / Root Vegetables

    • Broccoli
    • Dandelion greens
    • Brussel sprouts
    • Kale
    • Bok choy
    • Leeks
    • Cabbage
    • Mustard greens
    • Carrot tops
    • Parsley
    • Cauliflower
    • Spring onion
    • Chinese cabbage
    • Turnip greens
    • Daikon tops
    • Wartercress
    • Burdock
    • Carrot
    • Daikon (mooli) (fresh,dried)
    • Dandelion root
    • Jinenjo (mountain potato)
    • Lotus root (fresh, dried)
    • Onion
    • Radish
    • Salsify
    • Pumpkin
    • Swede
    • Turnip

    For occasional use:

    Varied

    • Celery
    • Parsnip
    • Cucumbers
    • Peas
    • French beans
    • Runner beans
    • Lettuce
    • Shitake(dried)mushroom
    • Marrow
    • Sprouts
    • Mustard cress
    • Yellow squash

    Cooking Methods: Steam, Boil, Boiled salad, Saute,Bake, Deep fry.

    Sea Salt
    use sparingly.

    Oils
    limit raw oil, if recovering health. Unrefined.Sesame,Corn,Sunflower:Use sparingly

    Soup ( 1 or 2 bowls daily) .
    Cook with wakame or kombu seaweed and include a variety of vegetables, beans, and ,grains: Change ingredients often. Season mildly or moderately with: Mugi (barley Miso. Genmai (brown rice) Miso. Hatcho (soya) Miso. Shoyu (natural soya sauce).

    Beans and Bean Products Cook with wakame or kombu seaweed and season with shoyu.

    Helpful Links for the Macrobiotic Way.

    Foundation for the Macrobiotic Way

    Carbondale Center for Macrobiotic Studies

    Rosanna's Macrobiotic KitchenŠ



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