According to Nature’s energy, Spring begins around February 4th. Nature’s energy begins to rise midway between the Winter solstice and Spring equinox. Most years, by this time, we start to experience Spring Fever, and feel fed up with Winter. Many nature-based traditions, such as the Celtic celebration of […]
A healthy pregnancy ideally begins at least six months before conception. Within the first three weeks, the major systems and the heart of the baby are forming before most women know they are pregnant. Our diet and lifestyle practices before the pregnancy set the tone during and afterwards as well.
Standing Ovation Cookbook
The following recipes were created by Susan Waxman for the children’s film, “Standi ng Ovation”. They will be released as complementary material with my interview for the Healthy, Happy Kids Telesummit; sign up for free today!
These snacks are healthy variations of some of your kid’s favorite treats. The snacks are low-fat, dairy […]
These 10 steps will help you wind back your biological clock to feel fabulous, look vibrant, and think clearly. The keys to anti-aging and regaining your youthful vigor are good nutrition, good digestion, and good circulation. These keys enhance our ability to continually clean, refresh, and renew ourselves physically, emotionally, and mentally. An alkaline condition […]
I have always been fascinated with patterns and how they affect our health and movement within society. I recently discovered a seven-year Jewish cycle called Shemitah (shmita) which correlates with the Jewish New Year, usually occurring in September. The Shemitah cycle seems to correlate accurately with life-changing events and changing of core values. There is […]
Are you an apple or a pear? It turns out that our body shape is a more important indicator of our overall health than body weight alone. A recent article discussed how the body types of apples and pears relate to being overweight or obese. I find it amazing […]
To continue from my previous entry, I’d like to highlight and honor the unique qualities of some of my favorite vegetables, along with the preparations that I think accentuate their uniquenesses.
Watercress is a unique vegetable in macrobiotic practice because leafy greens are considered to be yin vegetables, except for watercress. Watercress is considered […]
I came across some research on nutrient densities of fruits and vegetables. This study checked 41 different fruits and vegetables for specific nutrients and ranked them (the table is at the bottom of the abstract). Some of our favorites, like watercress and Napa cabbage, were at the top. However, I found it interesting that […]
I just saw this amazing TEDTalk by Dr. Sandrine Thuret called “You Can Grow New Brain Cells. Here’s How.” In the video, Dr. Thuret describes the process of brain cell growth and how diet, and lifestyle affect our ability to grow new brain cells. I was struck by how similar her recommendations for growing healthy […]
This article was recently published in the autumn issue of Macrobiotics Today as a contribution to the ongoing discussion about the need for animal and dairy foods in macrobiotic practice.
The Spirit of Gratitude
Is there a need for animal and dairy foods in macrobiotic practice? Macrobiotics is not a traditional way of eating, but […]
CNN recently published a study about the benefits of decreasing sugar for ten days in children. I found this interesting because what we eat today goes into our blood plasma by tomorrow. Plasma, the liquid portion of our blood, renews itself every ten days.
Avoiding foods produces short term effects, and adding healthy foods provides long […]
These are foods that we always try to keep well-stocked in our pantry. They form the basis of the way of eating that has kept our family healthy over the years. These are also the first and most important foods that I encourage my clients to incorporate into their way of eating. The combination of […]
Oil has a long tradition in cooking; both olive and sesame oil have been in use for thousands of years. Both olive and sesame oil can be pressed naturally without added heat or solvents. Even though oil is not a whole food, it has the ability to transform our foods. The use of oil in […]
Coming soon, an interview will be published in the online macrobiotic journal Nishime with other counsellors. Here is the interview in English.
Why did you start practicing macrobiotics?
Before I started practicing macrobiotics, I was not satisfied with my life. I was searching for something meaningful. When I was younger, reading George Ohsawa’s message about personally […]
Though spinach contains many important and valuable nutrients, this leafy green does not share the same overall benefits as many other leafy greens. Two of the most popular leafy greens, spinach and Swiss chard, also contain higher concentrations of oxalic acid, which may interfere with mineral absorption. These two vegetables also do not seem to […]
A recent article reported the ability miso has to prevent a number of modern illnesses. Traditionally miso was used for digestive and cardiovascular health. Miso also provides protection from radiation and other environmental toxins. In macrobiotics, we recommend using barley or brown rice miso that has been aged two to three years.
Certain preparations of […]
Is there a need for animal and dairy foods in macrobiotic practice? Macrobiotics is not a traditional way of eating, but it is traditionally based on patterns established by the world’s long standing civilizations. I find it fascinating that these civilizations were plant-based, whose mainstays were grains, beans, vegetables and soups, supplemented by pickled, and […]