Summer is the time of full explosion of energy. The energy is hot and up, and if we’re not careful we can be burned by it. The days are longest, and the nights are shortest. That provides the maximum growing time for crops. Corn for instance grows straight up, and we certainly associate corn with summer.
For macrobiotic coking that means more steaming and blanching. Long grain rice and other light grains like quinoa and millet. Light pickling, pressed salads and even a little raw is right now.
Healthy lifestyle and I go way back to 1970, when my mom read a bunch of books by Adelle Davis, and in a fit of rage emptied the cupboards and refrigerator of all the coke, tweenkies, cap’n Crunch and all the rest. I thought it was a good idea then. I thought it was a good idea while I was a competitive gymnast. I thought it was a very good idea while I was raising my children. And think it’s the best idea ever, now that I’m “middle age” and doing my daily yoga practice. I became vegan in 1980, and as long as I was at it, I eliminated caffeine, sugar and alcohol from my diet as well. Although I was interested in macrobiotics since the ‘80’s, I wasn’t able to dedicate myself to it until 2005. Since then I’ve studied and read as much as possible, but the crowning achievement was completing David Briscoe’s Macrobiotics America counselor training. It gave me the knowledge and tools to help others in need of healing. Whether you have a serious medical condition, or just want some basic cooking classes, I can help!
