Macrobiotics has the reputation in some circles as being about food or health or curing cancer. In fact, it is not so much a diet or a cure as a spiritual path with practical applications.

Macrobiotics is really the teaching of Jesus, as expressed in the Gospel of Thomas, and of Buddha. Buddhism and Taoism and Macrobiotics are actually the same.

The founder of modern Macrobiotics, George Ohsawa, fashioned macrobiotic education on Lao-Tzu’s school. Lao-Tzu’s school had four parts:

1. Self Mastery: spiritual, physical and mental health, using the principles of yin and yang, or expansion and contraction, as a compass.
2. Order, peace and happiness in the family.
3. The creation of an orderly society. A social awareness that is not one-sided.
4. The formation of One Peaceful World.

George Ohsawa was interested in One Peaceful World, became a World Federalist and tried very hard to stop WWII. His favorite student was the first to use the word “ecology,” Ohsawa having used it in French.

Although Macrobiotics in general and Strengthening Health Macrobiotics in particular have had much success healing cancer, hypertension, high cholesterol, diabetes and many other health problems and is associated with the inception of the natural foods movement in America, the origins and spirit of macrobiotics are in the spirituality of Jesus, Lao-Tzu and Buddha, and also have a long history of social and political involvement. In addition to being a powerful way to heal the self and family, Macrobiotics aims to heal society and the world.

Ingredients:

1 medium onion diced
1/2 cup diced leek
1/3 – 1/2 head of cauliflower
Water
Sea salt
Shoyu
Parsley; finely diced for garnish

Preparation:

1. Place diced onions in a pot with water enough to cover onions by an inch.
2. Add a tiny pinch of salt and bring to a boil over medium flame, Continue to
cook onions for several minutes or until they become translucent.
3. Add leeks, cauliflower and additional water to cover vegetables by
approximately 1 to 2  inches.
4. Add an additional generous pinch of sea salt, cover and bring to a boil on a
medium to medium-high flame.
5. When water begins to boil, reduce the flame and simmer on medium-low for
approximately 20 minutes or until the vegetables are tender.
6. Using a hand food mill, puree all the ingredients.
7. Return the pureed vegetables to the pot.
8. Season with a few drops of shoyu and simmer 5 7 minutes on a medium-low
flame.
9. Garnish with finely chopped parsley or scallion.

Note:

The consistency of this soup may be adjusted by the amount of vegetables and
water. If soup becomes too thick, add additional water until desired
consistency is reached.

Many aspects of life are speeding up and getting more intense. We can see this reflected in television shows which move faster than their early counterparts, in the weather, which doesn’t correspond to seasons as it once did; in technology which constantly outdates itself. Society has become more pressured, crowded and contracted in every way. Every open lot is built up, every road is more crowded, and people are getting more intense. Environmentally, seasons have become more erratic. There is pollution, Wi-Fi. Any type of radiation is drying, so with all the forms of radiation around us, society is becoming much more dry. There is no more natural circulation in society. Even many children don’t know how to play by themselves, and animals are penned up.

Regarding food quality, food is simply weaker and less nourishing than it was in the past.

Because of these three things—a more pressured world, a drier and more erratic environment, and weaker food quality, we need to adjust our way of eating.

We should eat brown rice, daily if possible, and if possible we should soak it before cooking for twelve or more hours. However, in addition to grain and to make balance with grain we can eat more vegetables, to make ourselves feel lighter and more connected to nature. We need more things that are light and refreshing than we did in the past. Salads, lightly blanched vegetables and pressed vegetables all help us adjust to a dry environment. We can add grated sour green apple, orange and tangerine to these. Please be sure they have a crunch and are bright in color! “Refreshing” is one of the most important nutrients! Hearts of Romaine lettuce, wedges of iceberg with slices of cucumber, served with a variety of dressings or simply vinegar—these are important now, as your health and condition allow.

Diseases such as cancer, heart disease and high blood pressure all can be helped by improved circulation, and fresh, bright vegetable dishes help our energy circulate. Strengthening Health Macrobiotics aims to help us align with nature for personal and planetary health. Please enjoy lightly cooked vegetables today!