During our second week of Macrobiotics, we learned about snacks, desserts, and sushi, had a guest lecturer, and even made our own tofu. We’ve also been learning more about theory behind Macro, and more ways you can use it to better your health.
We started the week with a demo on condiments and beverages, where we learned about some healing drinks and how to make different types of pickles. Two classes on desserts followed that, and we were able to create really yummy treats like strawberry mint sorbet, almond polenta cake with lemon frosting, and vegan pumpkin pie! It is amazing the how healthy all these delicious desserts are. Next came the sushi lab, which was a lot of fun. We made fillings and sushi rice, then played around with different types of rolls and cuts. After creating a bunch of beautiful rolls and nigiri, we had a big sushi feast!
On Wednesday and Thursday we had a guest lecturer, David Briscoe. Mr. Briscoe is a Macrobiotic teacher and counselor, who has been gathering and sharing macrobiotic knowledge since 1972. He spoke with us about theory, especially alkaline and acid balance. Later he taught us about analyzing our constitution and condition, as well as gave us Macrobiotic solutions to health issues. Mr. Briscoe taught a lab on tempeh and miso making, and created an Italian feast during a demo. The food was amazing! He cooked up a red sauce, to go with the pasta and rice “meat balls”, that contained no tomatoes but looked like a regular sauce. It is so cool how you can make alternatives for everything, without losing that familiarity. We ended the week with a lab on vegan milks and tofu. We got to make soy milk and turn that into fresh homemade tofu. I really enjoyed learning about that process. It is so much easier than I thought!
Almost event week! Two weeks to go!