Michio Kushi’s Confession (I)
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 …
Ignacio
Tofu and carrot soufflé
Here is an adaptation of delicious cakes that I tasted at the Macrobiotic Institute of Portugal with Geninha Horta Varatojo, teacher, consultant, co-director of the institute and excellent cook. It …
Balance in your plate
👉 Today I want to show you an example of how to get all the nutrients your body needs in order to feel happy and full of energy. We always hear that …
The three plagues of modern nutrition (III)
REFINED OIL With this third and final issue, we come to the end of this series of entries on the great plagues of modern food, as Martine Catani puts it …
“Macrobioethics”
In a slightly playful and childish way (as when we allow ourselves be carried away by the pure enjoyment of “now”, without any pretensions), I have come up with a …
The three plagues of modern nutrition (II)
Let´s resume the topic we started in our latest entry on the great plagues of modern nutrition. We focused previously on white sugar. Let us move on now with the …
The three plagues of modern nutrition (I)
Certain modern diseases such as hypertension, diabetes, atherosclerosis and heart disease or cancer have been called “diseases of civilization”, basically because their incidence has sky-rocketed with modern life in cities …
Yin and yang in food
We have said in a previous post in this blog that life happens in the interaction between two ever-changing complementary and opposing forces. In the Far East these forces are …
Amazake almond pudding
Amasake is a Japanese dessert made from fermented rice with koji, with probiotic properties and with many health benefits. It is often used in macrobiotics and it is very popular as …
Yin / Yang
Since the dawn of time, before science existed, human beings have observed the world and developed theories based on those observations. When we look at the world from the point …
