We finished the first week of our last module! Time has gone so quickly, and we’re already learning about Macrobiotics with Chef Rachel. Macro is pretty different from our last module, raw, in that most of the food is very cooked to make it easier for digestion. Macro is all about balancing your body, the yin and yang, the acid and alkaline. We start most days with a stretching and self massage session to get us energized and ready to dive into Macrobiotics. It is pretty wonderful!
The week started out with a couple days of theory classes in the morning, to learn about the history of Macrobiotics, the key people, and learn start learning the practices. We brushed up on some knife skills we had previously learned, as well as learned some new ones like the carrot flower. We keep learning more interesting techniques to make our plates look that much more beautiful!
Whole grains are an important part of Macro, so we had two whole grain labs this week. We’ve been using mochi quite a bit in this module, which is a short grain glutinous rice that molded into a shape. During our first grains lab it was used to create a Cauliflower Mochi Au Gratin, which put everyone in awe from it’s deliciousness! It is really cool to see all the different ways you can create that familiar cheese taste and/or feel without using cheese!
Vegetables are of course very important as well, especially sea vegetables. We had a lab on land vegetables, which consisted of beautiful salads and leafy green rolls, and we closed out the week with a sea vegetables demo. During the demo Chef Rachel made dishes like sea palm (tiny little ocean palm trees!) with corn and onion, dulse, lettuce, and tomato sandwiches, and hijiki condiment. The sea taste might not be for everyone, but you can do a lot of interesting things with sea vegetables, and they’re great for you!
We have two more weeks of macro, and then it’s event week!