Macrobiotic Life

I am not posting my daily eating recipes with photos as I planned. It’s mainly because I feel like my meals are very similar to each other and I have nothing new to show and share, except of the little bit different grain and vegetable combinations. But I am still making pictures very often, because I really like the look of the macrobiotic foods on the plate. It encourages me to care for a plate design a little bit more than if I wouldn’t be making pictures for this web. In privacy, when eating alone and preparing my quick dish from the leftover grains, I am very often mixing all foods into one pot – starting with a little of oil or water, frying some vegetables and then adding the grain + ginger or shoyu or miso. And then very often eat right from the pot.. yeah, I am just a simple man, pardon me But in the last month, I really do care about the aesthetic aspect of my meals too.

Back to my typical morning breakfasts. I am usually cooking new batch of grains every morning. I get up at 6-7 am. I have usually prepared soaked grains already in the pot with the right amount of water. So I just bring them to the boil, pick the foam, add kombu or sea salt and pressure cook them for 50 minutes. Then wait until they are little colder and I am starting with the breakfast time around 9-10 am. It’s ok for me, because at the morning it’s the only time I am really satisfied with being hungry and I have no taste cravings. So I enjoy the empty stomach at morning, sometimes as long as I can, and it is no rarity to start eating at 11-12 for me – it very depends on the richness of my last evening meal.

When the grains are prepared, I am used to add only water prepared vegetables on my breakfast plate. In the last Spring days I really like veggies like broccoli, leek and carrot. I water-boil them very fast, with no salt, like 3-6 minutes, so they are nicely crispy, have perfect enticing color and are very sweet (broccoli not so much, but the leek and carrots very much). I switch between boiling in too much water (3/4 of the pot) and simmering in 2 cm water in the pot – to have always different cooking styles. I am changing the cutting styles also. Remember to always change something in your daily cooking. It enhances creativity also.
Every other day, I am roasting pumpkin, sunflower or sesame seeds for my breakfast too.
And that’s it.

I have to add, that my breakfasts are not entirely ideal macrobiotic ones. The suggested morning meal should consists of a grain gruel, it means more watery version of your usual grains. You will achieve this by cooking grain left-overs for 5-10 minutes in a 1-2 cups of water. The consistency will change to gruel and it’s more recommended for the daily healthy breakfast. You should go more yang (less water) as the day progress. The miso soup is also recommended for the ideal macrobiotic breakfast (again the water effect). So in the end, you can see, that my breakfasts are not ideal at all

You can see the final results on the following – macrobiotic breakfast – pictures:

Barley + adzuki + kombu, kale

Short rice + oat + kombu, leek

Short brown rice + emmer grain, leek + broccoli

Short brown rice, leek

Tags: adzuki, barley, Breakfast, broccoli, brown rice, Cooking, emmer grain, kale, kombu, leek, Macrobiotic, Recipe

This entry was posted on Monday, March 17th, 2008 at 12:07 pm and is filed under Breakfast, Cooking, Dailies, Macrobiotic and Recipe. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.