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Is your image of a macrobiotic diet one that's 'worthy' and bland? Food that might be healthy but doesn't do much for the taste buds? Forget all that! Macrobiotics is all about quality and variety, and with the right mix you can not only improve the taste of the food you eat, but also do your body and soul a great deal of good - long-term. Find out:how to design a macrobiotic diet that works for you
The ultimate healing diet, macrobiotics is a flexible, safe way of eating that helps you find the foods that are right for you.
Eating macrobiotic foods - primarily whole, living, unprocessed foods, all naturally low on the glycaemic index - can make key improvements to anyone's state of health and mind and is particularly beneficial with today's hardworking and stressful lifestyles. A macrobiotic diet works by balancing several factors in your system, including blood sugar, sodium, and mineral levels, and, perhaps most essentially, your "chi" energy. We all have this energy, but there are times when its movement becomes blocked and you feel at a low ebb, stressed or worried, or when a medical condition interferes with the movement of chi - which is where a macrobiotic diet can help. It can be used to give yourself more energy, to build a healthier body, to improve your mind, or to experience greater emotional stability. The macrobiotic diet excels in all measures of healthy eating: it is high in fibre, complex carbohydrates, and mineral and vitamin content and is low in saturated fats. It incorporates a wide variety of ingredients and cooking styles.
Modern-day Macrobiotics is your guide not only to these ingredients and preparation methods, but also on designing a diet that will work for you. It shows you how to create and use a macrobiotic diet for one day to keep your digestive system working well, for three days to detox, for ten days to regenerate, for four months for a dramatic improvement in health, or for life to stay in the best possible shape.
• A range of eating programmes that target your specific needs: from the 1 day digestive tone-up to the 4-month healing plan
• Advice on the major health benefits that a macrobiotic diet can have for all ages
• Information on all the foods and ingredients that make up the macrobiotic store cupboard and what they are good for, how to prepare and store them
• A collection of great tasting recipes that will nourish and sustain you
- Paperback: 160 pages
- Publisher: North Atlantic Books (November 28, 2006)
- Language: English
- ISBN: 1556436432
Alicia Silverstone's impressions of Modern Day Macrobiotics
"Simon makes macrobiotics easy and delicious. Everything is explained very clearly and his recipes are super yummy!"
A Review of Modern Day Macrobiotics by Ilanit Tof
The day I received this book I was so impressed by it that I immediately looked up the author's website and email address and sent him this email...
"When my friend told me how great your book was I couldn't wait to get it. But when it arrived today I was bowled over by how great it is. And that is before I have even read it thoroughly!
It is visually stunning. So beautifually presented, clear, direct, uncompromosing yet friendly, inviting, thorough and user friendly.
I have already recoemmended it to a friend in the UK starting macrobiotics who has ordered it and I look forward to recommending it widely. When will it be available in Australia?
Thanks for writing such a great and inspiring and comprehensive book - it means I don't have to now - LOL!
Anyway, congratulations on such great work. It is just what macrobiotics needs."
And now having delved into the contents I am even more excited about it. The recipes and presentation of them is great, the modern nutrition and oreintal traditions are thoughtfully and thoroughly explained. It is uncompromising on healing principles yet approachable and relevant to modern life.
As a long time macrobiotic explorer I found it refreshing and re-inspiring yet I would feel completely comfortable recommending it to someone just beginning their exploration of food energetics, cooking anc conscious eating.
ilanit Melbourne, Australia April 2006 |
Foreword by Michio Kushi to Modern Day Macrobiotics
When I first met George Ohsawa in 1945, he was passionate about healing in the biggest sense of the word. He wanted to take the principles that worked so well for healing individuals and use them to heal a world that had been ravished by the Second World War. It was this idea of World Peace that inspired me to eventually join the macrobiotic movement.
At the end of the decade I went to America, joined later by my dear wife Aveline. By 1953 we were able to start simple classes, mainly for young people, in Boston, and six years later start the Erewhon the first natural food company in America.
During the 1960s my macrobiotic teaching attracted many free-minded, adventurous-spirited people who wanted to reach out to a different life, an alternative to the materialistic lifestyle that was leading people towards poor diets and, in some cases, poor health.
As time went by, my study houses evolved into a proper centre and we managed to set up a network of macrobiotic centres throughout America and Europe where people could learn about the ideas behind macrobiotics and how to cook the foods. Whereas many of the original friends who came along were hippies, macrobiotics now started to appeal to all areas of society including doctors, healthcare professionals, actors, sportspeople, business people and politicians. There was a huge growth in the movement and this was a time
when I wrote many books and travelled the world carrying the dream of a better world through peace and health.
In the four decades that I have had the honour of dedicating myself to macrobiotics, my biggest joy has been in sharing in the success of each person who has found better health through the macrobiotic way of life, foods and cooking. There have also been challenges, however, and my greatest sadness has been that we live in a world where there are still wars, killing, poverty and preventable disease. There is still so much to be done.
I first met Simon in the 1980s when he assisted me with my consultations at macrobiotic summer camps. When he returned to run the macrobiotic centre in London, he and his associates regularly invited Aveline and myself to give talks and we were able to continue our relationship working to promote macrobiotics, a message of health and peace.
I am very pleased he has used his experience to write this book and I wish all those who read it good health and the ability to lead a full and adventurous life.
Michio Kushi
Brookline, MA, USA |
The Author
Simon G. Brown first became interested in Eastern therapies and philosophies in 1981. For the last 10 years, he has been a highly regarded practitioner of Feng Shui. Other books include Practical Feng Shui, Essential Feng Shui, Practical Feng Shui for Business, Practical Feng Shui Solutions, Choose Your Food to Change Your Mood (with Steven Saunders), Practical Astrology by Numbers, The Practical Art of Face Reading, and The Chi Energy Workbook. Simon is a member of the Feng Shui Society, the Shiatsu Society and the Macrobiotic Society of Great Britain. He owns Luscious Organic in Kensington, which sells and serves macrobiotic food. The author is available for personal consultations on 020 7431 9897 and has a website www.chienerqy.co.uk. and has a yahoo discussion group related to Modern Day Macrobiotics
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