Macrobiotic Cuisine: Learn The Art & Natural Healing Power of Food
What is Macrobiotics?
Macrobiotic cooking is a food theory from Japan that looks at each of us as individuals in order to maintain balance within one’s life. A basic Macrobiotic diet consists of whole grains, freshly prepared vegetables, beans, legumes, nuts, seeds, and fermented foods. The Macrobiotic theory looks at concepts such as yin and yang, the elements in the world, and the seasons. Macrobiotics makes use of many lesser-known ingredients and cooking methods to help bring heightened nutrition, balance and wellness into one’s life.
How to Become a Macrobiotic Chef
At Natural Epicurean, we teach Macrobiotic Cuisine as part of our 900 Hour Plant-Based Culinary Program and is also taught as a specialized course at our school. Some of the curriculum highlights are:
- The principles of balance to create healing and delicious foods
- Five Transformations Theory
- Acid and Alkaline Theory
- Macrobiotic seasonal meals and specialty recipes
- Hand-processing of macrobiotic specialties such as mochi and masa
- Advanced macrobiotic techniques such as nabe, nishime, tempura, kinpira, and more
Macrobiotic Recipes to get you started:
- Roasted Butternut Squash and Massaged Kale Salad
- Sweet Potato / Sweet Squash
- More Macrobiotic Recipes
Things to consider about Macrobiotic Cuisine:
- The Energetics of Grains
- Five Transformations
- Acid-Alkaline Health Made Easy
- 10 Steps to the Strengthening Health Approach to Macrobiotics
Interested in becoming a Macrobiotic Chef?