Introduction to Macrobiotic Cooking, Food and Diet
Macrobiotic cooking, food and diet has its specific rules on which food to prefer, how to cook it and which foods are the most suitable for actual season. Like the energy (electromagnetic charge), often referred in as Chi/Ki/Prahna, food can be either expansive (jin) or contractive (jang).
For hot temperatures of summer (yang) are ideal fruits, raw vegetables and light cooking (jin). For cold winter (jig) is ideal pressure cooking and baking (yang).
Here is a sorted list of foods starting with most expansive/jin and finishing with most contractive/jang: chemicals, preservatives, drugs, alcohol, simple sugars, spices, tea, coffee, tropical fruits and juices, fats and oils, tomatoes, potatoes, eggplant, peppers, soft diary products, temperate fruits, nuts, leafy green vegetables, ground round vegetables, beans and bean products, root vegetables, wild plants, sea vegetables, whole grains, fish, poultry, miso and tamari, salty cheese, red meat, eggs, caviar, sea salt.
Photo Credit: THOR (CC BY 2.0)
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Tags: Cooking, Diet, food, Introduction, Macrobiotic
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Mono Food Eating Habits and Food Combination
Mono Food Eating Habits and Food Combination
When comes to a food combination people used to mix everything together. It is absolute wasting of food and it will make more damage than good. It is unnatural that you have so many different types food at the same time and most of them is even artificially prepared.
The preferred way to eat is mono food eating. That means that you eat one food only at once. Between every food you should have about 2 hour space. This space depends on what you are eating. Raw fruit has the smallest time to digest, usually 30 min to 1 hour. Raw vegetables digest 1 to 1 1/2 hour. After a cooked meal, especially meat, you should take at least 4, 5 hours rest.
If you would like to combine more food, here is some basic rules:
1, starch (potato, cereal based, beans) never combine with 2,3,4,5,6,7
2, protein (meat, milk based, eggs, tofu, nuts) never combine with 1,2,3,4,5,6,7
3, sweet fruit (figs, banana, dates) never combine with 1,2,4,5,6,7,8
4, acid fruit (tomato, orange, lemon, mandarin, grapefruit, passion fruit, blackberry, strawberry, pineapple) never combine with 1,2,3,5,6,7,8
5, subacid fruit (grape, cherry, apple, peach, nectarine, pear, raspberry, apricot, blueberry, mulberry, mango, papaya) never combine with 1,2,3,4,6,7,8
6, melons do not combine with anything
7, fats (oils, seeds) never combine with 1,2,3,4,5,6
8, vegetables never combine with 3,4,5,6,7,8
This table is mine simplified. But as you see, it is better to eat everything alone. Why? Very simple. Every food types need different enzyme to digest it. And every enzyme need different medium in stomach for working. When you combine meat, which use trypsin and pepsin to digest, these enzymes need HCL to work, which is acid environment, and starch, use ptyalin, which need alkaline environment, result of alkaline and acid will be neutral watter that will not digest food and you will get zero nutrition of it.
The images bellow are all bad combination, do not food you child with this things.
Photo credit: MorgueFile
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Tags: Combination, eating, food, Habits, Mono
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Miniature Food Art by Stephanie Kilgast
What is Injera Teff Food
I have came across the word teff or tef for the first time when I was reading about Ethiopian runners and what they eat. Teff is a cereal grain native to Northeastern Africa and Southwestern Arabia. The word teff means “lost”, which is based on a fact that the grains are so small that dropped grains will be impossible to find again.
Teff is the primary ingredient in injera. Injera is a type of fermented bread served with most meals like classical bread in many countries.
From teff flour you can of course prepare cookies or cakes like with any grain flour. But what makes teff so special is that teff is gluten-free and is rich on minerals like magnesium which is essential for proper muscles functionality.
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Artificial Colors in Food Recipes
Artificial colors in food become somehow standard in last years. Todays market has the only one goal – to sell as much as possible. And much colorful food sells better. Natural sources for coloring were used in the past like beet juice for red or turmeric for yellow. To replace these natural sources with cheaper one, artificial colors are added today. The report from CSPI called Food Dyes – A Rainbow of Risks stated many risks: Blue 1, Red 40, Yellow 5, and Yellow 6 have long been known to cause allergic reactions in some people. Tests on lab animals of Blue 1, Blue 2, Green 3, Red 40, Yellow 5, and Yellow 6 showed signs of causing cancer … Yellow 5 also caused mutations, an indication of possible carcinogenicity, in six of 11 tests… FDA tests show that the three most-widely used dyes, Red 40, Yellow 5, and Yellow 6, are tainted with low levels of cancer-causing compounds, including benzidine and 4-aminobiphenyl in Yellow 5. So don’t let you hooked on these color food and eat rather something natural.
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Tags: Artificial, Colors, food, Recipes
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Do You Like Sushi Food?
Sushi is an Japanese food consisting from fish or other sea creatures and rise. Slices of raw fish are called sashimi. All is nicely designed into a roll. This dishes concentrate more on quality than quantity which is good. If you have some Japanese restaurant near by you, give it a try.
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Introduction to Macrobiotic Cooking, Food and Diet
Miniature Food Art by Stephanie Kilgast
There is a lot of miniature food made from polymer clay but I like these ones, handmade my Stephanie Kilgast. I have such a feeling that the salmon brought a lot of points for her.
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Tags: art, food, Kilgast, Miniature, polymer clay, Stephanie
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Cool Little Miniature Stove
Dont Play with the Food Mama Said
Your mama probably said you that you should not play with the food. That is of course true but a little bit of design is not a bad idea.
Credit: inquisitr.com
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Tags: creative, food, play, sandviches
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Miniature Food Art by Stephanie Kilgast
National Popcorn Day in American Food Holidays
There are so many American food Holidays over the year. It is hard to choose the best one. Some food I even don’t know. When I look at January, National Pistachio Day looks good at 26th of January. But can it beat the National Popcorn Day at 31st? I don’t think so.
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Tags: food, holidays, national, popcorn
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Raw Food Inspirations for Healthy Living
The raw food diet is much more than what you have on your plate. Its a new lifestyle, new way how people look on the world, what they feel, who they are.
Most people eat cooked meal everyday and they think that they are healthy. I thought the same way few years ago. But I do it not now anymore. The raw style brings much more than healthy living.
A peoples think that there is not much difference in that what they eat and what raw foodists eat. But when your review what you eat daily, like small piece of tomato or one leaf of letuce, you will found out that it too low of raw food.
Everybody is talking that you should eat vegetables and fruits but nobody do it. And when one day you become ill and you ask yourself how could this happen. Very simple – you eat cooked meal and your body did not received material what really needs for recovery and the basic functionality.
That’s because your body needs specifics enzymes. And as you already know most of enzymes will be damaged in temperature over 42 C.
The second problem is that your immunity system was build on raw food.
When it encounters cooked food it threat it as infection and starts an immunity reaction which cause to overloading of your immunity system and it is becoming weak over the years.
This deficiency on enzymes cause many civilizations illnesses like eyes errors, teethes problems, asthma, allergies, bone problems, cancers.
If you would like to live really healthy lives it is recommended that you eat at least 80% raw food daily. 100% of course the best solution but it will take time that you make this transition.
Photo: Andrea Gomez,
Photo: Kipling Swehla/Charlie Trotter’s
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Tags: Diet, food, healthy, living, raw
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Introduction to Macrobiotic Cooking, Food and Diet
National flags made with food
To get people excited about the Sydney International Food Festival and celebrate international food, national flags of participating countries were recreated using popular local foods of each nation.The advertising agency WHYBIN hired for the Sydney International Food Festival is so clever – they’ve come up with a really neat concept to promote the festival by creating food flags for the various countries represented. Each food flag contains a food that is generally identified with that country, and as a bonus, the color of the food corresponds with the color of the flag!
China (pittaya/dragonfruit and starfruit)
Australia (meat pie)
Brazil (banana leaf, limes, pineapple, and passion fruit)
France (cheeses and grapes)
Greece (kalamata olives and feta cheese)
India (curries, rice, and a pappadum wafer)
Spain (chorizo and rice)
Italy (basil, pasta, and tomatoes)
Japan (tuna and rice)
Lebanon (lavash, fattoush, and a herb sprig)
South Korea (kimbap and sauces)
Switzerland (charcuteries and emmental)
Vietnam (rambutan, lychee, and starfruit)
Indonesia (spicy curry and rice)
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Tags: Brazil, china, flag, food
