WHOLEFOODS


WHOLEFOODS IN MACROBIOTICS

A complete macrobiotic meal comprises:

  • Whole grains.
  • Source of mainly vegetable protein (fish only on request, for medicinal purposes): beans and pulses.
  • Green vegetables.
    Root vegetables.
    Round/above ground vegetables.
  • Seaweed, sometimes in soups.
  • Pickles or pressed salad, fermented foods.
  • Seeds, maybe nuts, and good quality oils.
  • Fruit and natural mild sweeteners (rice syrup, barley malt if gluten allowed).

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 Foods are as unrefined and organic as possible. Local and seasonal products are preferably sourced.
 Allergies are welcomed and celebrated as a challenge to trying new dishes!
Gluten-free-vegan-sugar-free-no spices-no nuts-no oats-low fibre-no soya AVAILABLE ON DEMAND

Modern Macrobiotics evolved from the yin-yang theories, spread from Japan by George Ohsawa and Michio Kushi in the 20th century, and based in Traditional Chinese Medicine.

The philosophy behind it believes in a balance through food and lifestyle, to achieve a stable health and happiness.

 

If you are interested in having cookery lessons on balancing wholefoods the macro-way -or to gift the lifelong skill to a loved one- these are your options:

-Personalised private home tuition.
-Online live tuition.
-Workshops at the pop-up café venue.
-Distance learning possibilities.

If you would like to discuss any of the above or what would suit you best, please fill in the contact form.