The Japanese have an expression that reminds them to eat lightly, known as Hara Hachi Bu. Literally translated, it means eat until your belly is 8 parts full. Ohsawa often spoke of Vivero Parvo, to only eat the minimum required to sustain good health. This practice is a traditional human one and remains the practice… more »
Our lunch today included Tempeh, an easy-to-digest, fermented soybean food that has been gaining popularity around the world for the past decades. My favorite way to prepare Tempeh: First gently brown in oil on both sides. As you are frying, mix water (enough to cover Tempeh), umeboshi paste and arame seaweed in a mixing bowl…. more »
TUESDAY, OCTOBER 9 – MEAL PICKUP As the season changes, we start thinking Root Vegetables! Roots are grounding and quite delicious to boot. We’re using a variety of Roots in our meal this Tuesday, including Watermelon Daikon, Rutabaga and Turnip. The meal also includes pressure-cooked Brown Rice & Sweet Brown Rice with Nori Condiment, Savory… more »
THE QUICK FIX DILEMMA MAGIC PILLS by Michael Bauce originally printed in Macrobiotics Today When I was just four months old, my life seemed to be coming to an untimely end. I was convulsing, so my Mother and Grandmother rushed me to the hospital. The Doctor said my condition was severe and I was not… more »
Hanga enjoying the spread of food at the 71st PMC in Pacifica, CA yesterday.
Today’s Lunch: Millet Croquettes with Mushroom-Onion Gravy Savory Lentils & Onions Roasted Cauliflower Kale Salad Homemade Sauerkraut
Corn Cake with Mushroom Gravy Savory Black-Eyed Peas Beets & Cauliflower Home-Grown Greens with Roasted Pumpkin Seeds Pickled Cabbage What customers are saying about the food: “Michael and Marta’s meal was so delicious, it was hard to eat it slowly. The rainbow of flavors on my plate were perfectly paired. Highly recommended.” -Patty Baskin… more »
“Cooking and nutrition are other vital skills for every ranger and their families. Akashinga rangers have all adopted a vegan plant-based diet. Like so many others, including IAPF’s founder Damien Mander, the Akashinga rangers made the connection between the animals they are protecting and the animals they are eating. Chef Cola from South Africa joined… more »
Millet-Quinoa-Corn Adzuki Beans with Sweet Potato Roasted Daikon Radish Garden Greens with Red Cabbage & Lemon Cucumber-Onion-Lettuce Salad Ume Pickle Email Michaelmacro@gmail.com for more info
Menu includes: Millet & Corn with Mushroom-Peanut Sauce Black-Eyed Peas ‘n Onions Sautéed Zucchini Romanesco Garden Salad & Cabbage Slaw Email Michaelmacro@gmail.com for more info
Country Cornbread Savory Black Beans Red & Gold Sweet Potatoes Fresh Salad w/ Peanut Sauce Pickle