While not based on strictly vegetarian principles, the macrobiotic way of eating is followed by many vegetarians and vegans.

The macrobiotic philosophy holds the belief that foods give us two different kinds of energy - either more expansive(yin) or contractive (yang). Yin energy tends to loosen tissues and is wetter, colder and softer. Yang energy tends to tighten tissues and is drier, hotter and harder. Most drugs, chemicals, refined sugars and wine are extremely yin. Extreme yang items are salt, cigarettes, miso, eggs and pickles. All other foods fall somewhere on the scale between yin and yang, ranging from mild to strong energy. We should therefore balance our diet between yin and yang foods.

One of the most logical principles of macrobiotics is that we should live in harmony with our environment and each other, maintaining our wellness, health and vitality by eating whole foods which are indigenous to the geographical area in which we live.

In North America, our indigenous whole foods, those which are naturally balanced and therefore health giving and which impose the least stress upon our digestive systems, include:whole grains (brown rice, wheat, rye, oats, barley, corn, millet and buckwheat), vegetables and fruit (excluding those of tropical origin), legumes and beans, sea vegetables suchas dulse, kelp and arame, and nuts and seeds. It is interesting to note that while the macrobiotic diet can include fish and even meat, it does not include members of the nightshade family, such as green and red peppers, eggplant, tomatoes and potatoes.

Also, why not try out some the following delicious macrobiotic recipes for yourself.

Creamy Cashew Leeks

Blender needed

Ingredients

3-5 leeks
1-1 1/2 cups water
1 tsp. Vege-Sal or sea salt
1/4 cup raw cashews (washed)

Method

Cut roots from the leeks, trim away any wilted parts and cut into 3/8" rings. Retain loose leek tops for making soup or stock if you like.

Add Vege-Sal or salt to water and bring to a boil. Add leek rings to boiling water and simmer for 5-10 minutes or steam them until soft to your liking.

Drain the leek rings and set aside. Place the water used to cook the leeks in a blender with the cashews and mix until smooth. Add this creamy sauce to the leeks and mix gently. Serve over brown rice with your favorite entree and with a carrot or beet salad for a colourful presentation.

Millet and Squash Stew

Serves 6-10

Ingredients

1/2 cauliflower
2 onions
2 carrots
2 stalks of celery
1/2 buttercup squash
1 cup millet, rinsed
3 cups water
sea salt to taste

Method

Cut the vegetables into large chunks and place along with millet, water and sea salt in a large pot. Cover and bring to boil. Boil 10 minutes, stirring occasionally. Reduce the heat to low and cook 30-40 minutes. If too thick add water.

Ursula's Catering

Blueberry Cous Cous with Peach Kanten

Makes one 10" cake

Ingredients

6 cups unfiltered apple juice or sweet apple cider
2 cups regular cous cous
1 cup frozen or fresh blueberries, rinsed
1 ripe peach, sliced thinly
2 Tbsp. arrowroot starch or 1 Tbsp. kuzu starch, dissolved into 1/2 cup cold juice
3 Tbsp. agar agar flakes or 1 Tbsp. agar agar powder
1/2 tsp. pure vanilla extract
3 pinches sea salt

Method

In a medium sized heavy pot whisk the cous cous into 4 cups of rapidly boiling juice and add the salt. Turn the heat off and cover about 10 minutes.

Afterwards, remove the lid and gently fold the blueberries in with the cous cous. Scoop the mixture evenly into a 10" spring-form cake mold.

In a small heavy pot bring the remaining 2 cups of juice, the salt and agar agar to a rapid boil. Whisk in the juice/starch mixture and continue cooking until it becomes clearer and thick. Turn off heat and stir in the vanilla extract.

Pour the heated juice over the cous cous cake and decoratively set in the peach slices, submerging them completely. Let cool for 30-40 minutes then refrigerate the cake for another 30-40 minutes, or until set.

It's Only Natural Foods

I substituted cornstarch for the arrowroot with good results. I also used a pie plate and two small bowls in place of the spring-form mold. -JB

Apple Spelt Cake

Serves 8-10 Blender optional

Ingredients

4 apples (sliced)
1 Tbsp. cinnamon
1 1/2 cups maple syrup
1 block (250g/8 oz) soft tofu
1/2 cup oil
1/2 cup apple cider
1 Tbsp. vanilla
3 cups spelt flour
1 Tbsp. baking powder
1/2 tsp sea salt

Method

Mix the sliced apples, cinnamon and 1/2 cup maple syrup together in a bowl and set aside.

Combine the tofu, remaining maple syrup, oil, apple cider and vanilla throughly together in a large bowl. Use a blender if you have one.

Mix the flour, baking powder and salt together and add to the wet mixture. Next add the prepared apples and mix gently. Pour into oiled cake pan. Bake at 375°F for 40-50 minutes.

Ursula's Catering

I made this recipe with silken tofu and apple cider vinager and it turned out great.-AD

From the May and June 1995 issue of Lifelines.