October 21st, 2012
|full_metal_ox||04:30 pm - What the expletive deleted is going on here?|
I came here looking for miso and umeboshi, not spam!
Current Mood: pissed off
August 23rd, 2012
July 17th, 2008
|vixtoria||07:52 pm - Newbie here. HI!|
I'm Victoria and I was browsing around LJ for "organic" groups. I know it's rather broad, but I'm glad I found some potentially good groups. The low-down on me was that 3 months ago I was stuffing my face with fast food juicey hormone injected burgers and downing gallons of cokes and loads of snicker bars like there wasn't a tomorrow, but tomorrow did come...in a different sense. In the back of my mind I thought that tomorrow I would start eating right or tomorrow I would workout, but many times tomorrow never came.
However, it all changed when I came back to the states from my month long enlightening journey in China and my rainforest adventure in Costa Rica. I wouldn't know how to best describe it, only that those trips seriously changed my life and now I noticed that I brought back a lot of the customs particularly in eating manners and lifestyle choices.
I think I've become more open to things around me and I feel more complete and less depressed. I'm glad the transition is going well because my best friend is vegan and she's really supporting me in my choices to eat healthier and to swing by the farmer's market more often than I do wal-mart. Like I said, it's something new to me and I love it! So I just wanted to say HI and maybe I will see you in other groups I'm checking out.
I'd love to hear some advice too. I recently, in fact today I made my very first batch of homemade soy milk straight from the seed to drink and it took me while to strain it all out, but it was definately worth it. I also have been planting some veggies with organic mix and I'll be getting a pound of wheatgrass seeds so I can start juicing. :)
Thank you and have a nice day!
I saw some macrobiotic books at the store, but I'm not sure which to get. Can you please recommend a good one to start off with?
How to make fresh soymilk
1 cup of bob mill's soy flour
3 cups of purified water (or not up to you)
-let the water boil on hi (10 being the highest) and then bring it down to a 6 and slowly pour the soy in while whisking it until all is in there.
-do that for around 3 mins and then turn down to simmer 2, you can stir occassionally so the film doesn't form on top. do that for 20 mins.
-while that is prepping, get 2 containers and a cheesetype cloth to seperate the flour from the milk. i used my meshy old pair of underwear that i cut up and it was a great filter. you can use an old bra cup too.
-place the mesh in the funnel or on top of your container 1 which ever way you decide but as long there is a barrier
- i used a spoon to help the liquid go into the container 1, you will notice flour residue, i put that in a seperate cup. you can use it in your compost pile or as an egg subsitute in recipes.
-then rince off the filter and do it again but now over container 2, from 1 to 2 and back to 1, repeat for at least 10-12 times until it is really like a liquid with no flour grains or pulpy reside feeling when you drink. BUT SIP A LITTLE!
- i also added 8-10oz of water because it was still very strong, i'm sure you can even go up to 12 or 14 oz, it really depends on how comfortable you feel with your beverage.
*repeating filtering 10-12 times could be reduced to maybe 5, if you have the proper straining tools
-next step is the fun part, you can get organic vanilla and start off with a little and fix it to your liking of sweetness. i used 2 spoons. you can also use almond or chocolate flavouring.
-then i used 9 little packets of sugar cane, but that all depends on how you want yours. next time i am thinking of using agave nectar.
TA DA! place in the fridge immediately.
i found the drink to taste a lot better with ice, the nice cool feeling was much more comfortable drinking, however, you must start off sipping to get used to the texture and fresh natural taste and it will become easier to drink.
LEFT OVER: i tried to make a soy flat bread, but it came out terrible and next time i will try to figure out on what to do with all the left over flour that i had on the filter.
without the right tools it can be vary tedious, however, i would recommend 6 cups, 2 water if you drink it daily, it's a good amount for 7 days. the 3: 1 ratio is good for 3 days, but then again i drink a lot of soy milk.
June 10th, 2008
|nex0s||03:25 pm - IBS & Macrobiotics|
So, I have rather severe IBS. Over the past year I did an elimation diet and discovered that I have food sensitivities/intolerance to:
all nightshade plants (pepper/tomato/potato/eggplant)
cumin (the spice, but I knew this one already)
Which... makes me closer to eating a macrobiotic diet than anything else. My family has a large history of diabetes (I am hypoglycemic), heart disease, and I have had borderline anemia for years. My levels are finally up though!
Anyway, what books are recommended for really learning about macrobiotic eating. I love my local macrobiotic restaurant - I know it's safe for me and everything tastes marvelous. It's like.... I'm perfectly satisfied by that food.
I'd like to do that more at home and really understand the principals.
Current Mood: hopeful
July 31st, 2007
|frakkinfabulous||08:31 pm - tofu time!|
As part of my plan to help heal myself (I've developed a rather bad case of allergies as well as something akin to ADD, OCD and depression), I'm going to slowly make my way onto a macrobiotic diet. My plan for now, until I get used to it, is to make one of my daily meals sort of macro. Generally what this means is that rather than going to Jack in the Box for a burger, fries and soda (and I was vegan!), I'll be eating a meal of miso soup, grain (generally brown rice since one of the allergies that popped up recently was gluten), a mix of raw and cooked veggies, tofu or beans and seaweed (if not in miso soup). A great idea I had was the idea of bringing all the items and rolling up some temaki (hand roll sushi) with the seaweed, some or all the grain, protein and cooked veggies and eat the raw veggies and miso on the side. One of the clearest thoughts I've had in months!
However, in an effort to make this an easier transition, I'd like to add a touch of flavor to the tofu and/or grains. So, long story short, does anyone have any great recipes or ideas for either a marinade/flavor for tofu or perhaps a fried rice/grain?
August 15th, 2006
|lilmizcheezcake||10:46 am - Another beginner...|
I am just starting out in this macrobiotic adventure and was happy to find this community. I hope this community isn't closing down, seems like there haven't been that many recent posts. I have so many questions...if this community is closing down can anyone recommend another place to go for help?
Lil Miz Cheezcake
Current Mood: anxious
June 18th, 2006
|boogie_babe||12:14 pm - Dead?|
Any Chance of getting this really going again?
It's summer - The perfect time to find local whole foods especially if you're in the cold north and don't have too many markets all year round.
Not like anyone really wants to be on the computer all summer and part of the Macro lifestyle is just the opposite of sitting here in front of this thing.
Still it's a good place to trade recipes and ideas.
I'd love to find someone with young kids that does Macro.
February 20th, 2006
|bohemianvegan||04:16 pm - Dairy!|
I have decided to give up dairy products. They are so pathetic. I can't understand why I was raised to think that milk was so great. It was just embedded into our society like a tick. We were taught that milk was the "best source of calcium" and so on. Remember the Four Food Groups? Milk had it's own group! What makes milk so special that it needs its own food group? It should be counted as a protein.
I have noticed that I am lactose intolerant. I have so much trouble when I eat some dairy. It is so hard to give up though. It's in EVERYTHING! And whenever I am at a restaurant, I get stuck with something with cheese in it since I'm vegetarian and I don't eat fish. I really wish that the word would get out that milk is no good!
Current Mood: cranky
January 2nd, 2006
|khep||12:20 pm - Coffee|
I don't feel that I am ready to give up coffee. Sugar, yes, dairy yes, coffee itself- no. But I can't handle straight coffee- are there any macrobiotic coffee drinkers here that use non-sugar/non-aspartame alternatives? Does Stevia exist within macrobiotics, or does it's sweetness throw it into the far reaches of yin space?
My goal is to eat a lot of brown rice and learn to make a wicked veggie-laden miso. I am excited by that- it's this whole coffee conundrum that's making me itch. I'd like to find a coffee alternative that would feel guiltless, but I'm thinking 'one thing at a time.'
Addendum: I'm wondering about brown rice syrup and soymilk in decaf? What do you think? Would that be macro-minded?
Also- when you go to cafes with friends or by yourself, what do you order?
Current Mood: hopeful
December 14th, 2005
|butlikeitscool||01:26 pm - Soup!|
I just made miso soup for the first time ever from scratch. I know, I know, it's really easy to make, but I am a disaster in the kitchen and SO proud of myself!