Macrobiotic Life

Spiritual explanation of macrobiotic lifestyle.
Where does it all heads, if we eat proper food.
Vibrational levels of the Universe, which we have passed and we will go through after leaving our present Human body.
What can you expect after Death (very precise description).
Ghosts (astral souls) around us, how to communicate with them, how to help them and how they can help us.
Explanation of the Law of Karma – it’s not any kind of punishment, but simply a balance of the yin and yang.
How to eat better to understand the Law of the Universe on the base of intuition – without everyday eating of the brown rice, one can’t understand/comprehend the Essence/Principle, all other grains will keep us healthy and happy, but who wants to develope Spiritual path, have to eat brown rice daily.
How to clean up your Spirituality – mantra AUM, meditations, moderate eating, chewing.
How to watch Aura – unsharpen vision (similar to the Celestyne Prophecy book).
Chakras and meridians and our connection with the Universe.
Death is the same as the birth (only it has opposite character from the yin/yang view) – we are born to the next world (astral) – if we are attached to anything in this world, we are creating unconsciously another illusionary world (Maya) after the death and we are spinning in the Circle of reborns – attachment and confusion is created by low quality foods.
Human being can come to understandment (inner conscious comprehension) all the levels of the being/existence and understand the uppermost Principle/Essence – but it’s not possible if we are not vibrating at the right frequencies (the highest quality food).
The power of Purpose/Intension/Will and the Dream is manifested at all energetic levels – in the material world (that we are now) is the Intention (thought, dream) manifested as doing/action (by our physical body) – at the Astral world (the next after we die) is thought immediately manifested in the form of Picture/Image – important is, everything exist in the form of vibration, that’s why we can communicate with death people (souls/ghosts) and they with us (by the power of thought in the Astral world).
The meaning of Life and much more you can read at:

Breakfast

I have whole grains leftover from the previous day. It was 70% rice + 30% millet cooked with piece of kombu and 2x of natural spring water in the pressure cooker for 50 minutes.
I simply modeled balls from the grains by hand (wet your hands), just for the decorative reason.
And the vegetable is very simply boiled too. I have choose to quick boil it in the big amount of water (can’t remember the cooking style of this). It’s just different than steaming the vegetable in a pot with little water in the bottom. Because you need to pick narrow smaller pot and fill it 1/2 or 3/4 with water, let the water boil and bubble and put one type of vegetable in it. Cook the vegetable types separately. The cooking time is short, to let the veggies be crunchy and nicely coloured with strong flavour. For the green veggies, 1-3 minutes is enough. For the root vegetables let them boil a little longer. You will learn by practice, just experiment. Pick the veggies out with a strainer. I usually put my grain balls at the end to the hot water too, to get them warm, because I usually use leftovers from fridge for breakfast.

Lunch

For the lunch I have spent a little longer time today. It was about 40 minutes for preparation.

Whole grains
I prepared these whole grains today: 70% rice and %30 emmer grain (it’s one of the oldest grains used for cooking on this planet – Paleolithic Age 17,000 BC), kombu, 2 times of water, cooked in pressure cooker for 50 minutes.

Vegetables
I have used the water from the morning breakfast and for the veggies choose mostly full pot of kale and 1 piece of onion. I am repeating again, these are not hardstone written recipes. I am thinking them up daily, according to my tastes, but very often my tastes are out of range of my stores, so I cook whatever is eatable at my house at that moment Let your intuition guide you and mix any sorts of vegetables together as long as they are macrobiotic sorts of veggies (you know the prohibited ones are night shades – capsicum, tomato, potatoes, eggplant etc. and use only the ones from your climatic zone). I have sidetracked a little…
I also add to the kale+onion+water these other things: red lentils (like 3-4 tsp), wakame (3-4 cm), pumpkin+sunflower seeds (1-2 tsp).
Let it boil for 12 minutes and put 1 tesp of barley miso and squeezed 1 tesp of ginger. Rest for 2 minutes and ready to serve. But I had to postpone my lunch a little because I wanted delicious, crunchy, fatty tempura with a lot of protein.

Tempura
I have decided to deep-fry small pieces of seitan, tempeh and nori. I use white flour for deep-frying, something that I have learned at Kushi Institute in Holland. They teach us, that white flour absorbs very little of fat in comparison to whole grain flour. And it’s really true from my experience. We have very good electrical grain-mill at home. It was bought at Vienna, but I don’t know where exactly, it was a gift. But it’s really superb grinder, all the others I have seen here are very small and very costly. This one is big and precisely made and according to the man who bought it, it was cheap, but I am not sure about the exact price. Just let me know in comments if you want to get more info or to see a picture, I will gladly help. So if you have your own grinder it’s very good, because you can always prepare the very fresh flour, that’s not in the rancid process. I made white flour by milling the white rice. Then I just mix with a little of water and make thin paste. In the small narrow pot pour enough oil so your tempuras can be deep-fried easily and be covered by oil from all sides. I am using sunflower oil, but I am not sure if it’s the best one for frying. I have read about big advantages of rice bran oil for the deep-frying. The Ilanit Tof article about oils – Reflections on oil consumption – is very good reading in general. Back to the tempura making. Simply cover the seitan, tempeh, nori pieces in the white flour paste and let it deep-fry for 2-4 minutes in the hot oil from both sides. Place on a plate with spongy napkins to absorb the excess of oil. And you can see my Wednesday result at the pictures.