NIGHTSHADES

By ignacio | 28 November, 2018

In all my cooking workshops and classes shocked students ask why macrobiotics does not support the use of nightshades. Who can blame them? Potatoes, peppers, chillies, aubergines, tomatos are staple foods in western diets. They are everywhere and it´s almost impossible to eat out without finding them in your plate. In order to explain the…

WHAT HAPPENS WHEN WE SWITCH TO A HEALTHY DIET?

By ignacio | 6 November, 2018

THE COMMITMENT TO CHANGE In my experience, it is difficult to switch to a plant-based organic diet (whole grains, legumes and derivatives, vegetables, fruits, seaweed, seeds and nuts), unless we make a real change at all levels. Why? Food defines us as individuals. Since childhood it gives us a sense of belonging that appeals to…

AUTUMN AND METAL ELEMENT: LUNGS AND LARGE INTESTINE

By ignacio | 8 October, 2018

In our latest entry we looked at how Eastern cosmology regards the perpetual change between yin and yang, to which life is subject, as we experience things. And we reviewed how in that way of understanding the world the ancient Chinese recognized different stages of transformation, say, five “elements” by which chi moves, the subtle…

MACROBIOTICS AND THE THEORY OF FIVE TRANSFORMATIONS II

By ignacio | 31 August, 2018

In this post we continue what we started earlier. I would like to talk about the ancient theory (even older than the theory of “yin” and “yang”) of the Five Transformations. THE THEORY OF THE FIVE TRANSFORMATIONS In the interaction of energy (yin) and matter (yang) all phenomena manifest and vanish. This is one of…

MACROBIOTICS AND THE THEORY OF FIVE TRANSFORMATIONS I

By ignacio | 30 August, 2018

Traditional Chinese Medicine is such a wide area that it would take many years to just scratch its surfice. Such is the degree of detail and complexity that it has. Macrobiotics however, as Loli Curto puts it, is the “granddaughter” of this type of ancient medicine. One could say that it is like a “simplified” version and…

crema de remolacha macrobioteca macrobiotica zaragoza

Summer and the “fire” element

By ignacio | 28 June, 2018

Do we see how nature, in its constant transformation, provides us with the necessary food to balance ourselves with each season of the year? If we eat according to “natural laws”, that is, local, ecological and seasonal products, it is logical to think that we will be much more in balance with our environment. Now,…

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The food “show” and our hectic lifestyle

By ignacio | 24 April, 2018

I´d like to bring up some thoughts about the society in which we live and our relationship with food itself: our nourishment. Let´s start with the premise that each and every one of us is part of society as a whole. We are all co-responsible. Bearing in mind that our options and decisions are based…

tempeh de garbanzosagridulce macrobioteca macrobiotica zaragoza

Where to get your (plant-based) protein from?

By ignacio | 18 January, 2018

Do you know where to get your plant-based proteins? Tempeh and quinoa are examples of complete protein, but you also get them by combining whole grains with beans… Yes! pretty much like your regular rice with lentils! Take a look at this example dish: Sweet-sour chickpea Tempeh, Quinoa with millet,Pickled beetroot, Steamed broccoli, Carrot stew…

Michio Kushi’s Confession (II)

By ignacio | 16 January, 2018

MICHIO KUSHI In my case, I also led and extremely hectic life, traveling constantly and giving macrobiotic seminars around the world. For three to four months every year for many years I stayed at hotels, flew on commercial jetliners, and followed a very unnatural lifestyle in order to spread the macrobiotic philosophy and lifestyle. My…

Michio Kushi’s Confession (I)

By ignacio | 11 January, 2018

Michio Kushi was one of George´s Ohsawa’s most active students. He went on to become one of the most prominent macrobiotic teachers and counsellors. Together with his wife Aveline set up a successful macrobiotic school which was to become one the reference centres for macrobiotic and wholistic studies in the world. Generations of graduates from…

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