This is our “normal”

I know my child is not “missing out” on anything. That is what  people seem to think when I tell them we live a macrobiotic lifestyle.  This is our “normal” and it used to be the “normal” before processed foods became such a big hit, and our food system became so crazy. My daughter eats pizza, brownies, pasta, chocolate mousse, chips, and much more!  I just use the best ingredients I can, so that she can benefit from the food she eats while she enjoys every bite!

Here is a quick breakdown of the macrobiotic diet taken from Macrobiotic, U.K.

Food Pyramid And The Macrobiotic Diet

The macrobiotic food pyramid is made up of……….

40 – 60% whole grains by weight. These grains are usually brown rice, millet, barley, whole wheat and oats. These foods are eaten in their most natural states and processed whole grains such as pasta, bread and breakfast cereals are eaten only rarely.

Soup is key to the macrobiotic food pyramid and either one or two bowls of soup per day are essential: this soup is either miso and shoyu, Japanese sups made from fermented soybeans to produce the phytoestrogen component of the diet. Vegetables, beans and grains may be added to the soup.

Vegetables are between around a quarter of the daily food intake of the macrobiotic food pyramid. Around one-third of these vegetables are eaten raw, with the other two thirds being cooked by the methods of steaming, boiling, baking or – rarely – sautéing.

Sea vegetables, such as seaweeds, are also eaten in small volumes – this is most often the Japanese form of seaweed such as nori (most often seen as the wrapping on sushi) and wakame.

Beans make up 10% of the macrobiotic food pyramid on a daily basis. The beans are either eaten cooked or in the form of soy bean products such as tofu.

Macrobiotic diets contain a small amount of fish or seafood which is eaten several times a week. This component comes from white fish and is usually eaten with special condiments such as horseradish (the Japanese form of horseradish is known as wasabi), ginger and mustard which is said to help the body remove the bad effects of seafood from the system.

Locally produced fruits can be eaten several times a week too and are usually eaten raw. These fruits, for a Western diet, are apples, pears, peaches, apricots, grapes, berries and melons, but tropical fruits like bananas and pineapples are avoided.

The traditional Western dietary components of meat, poultry, eggs, and dairy are usually avoided or eaten, at most, on a monthly basis, while seeds and nuts are eaten in moderation, usually lightly roasted with sea salt or shoyu (soy sauce).

The oil used to cook food is always unrefined, one of the most common is dark (unrefined) sesame oil. Corn oil is also used.

Benefits of Macrobiotic Eating

Macrobiotics is not considered vegan, vegetarian, raw, or another category of diet. It is simply a balance of natures food according to your environment.  The idea is to create the most alkaline blood pH inorder to keep a healthy strong body.  Yes, Macrobiotics uses organic and fresh ingredients, but the difference between Macrobitoic eating and other forms of diet is that “macro” eating focuses on seasonal, local foods as well as alkalining foods and organ strengthening foods.  It also focuses on the energy of the food with different cooking methods, and focuses on eating in peace to aid in digestion.

Sea Vegetables is a good protion of the macrobiotic diet because they are Extremely nutrient dense, strenghening, and cleansing.  Macrobiotics is not only a healing diet, but it is also a prevention method.  It is important to adapt this healthy way of eating in sickness or in health 🙂 You can change your taste buds, eliminate cravings, and increase your quality of life!

Check out this article about the benefits of Macrobiotic Eating…

http://www.onepartharmony.org/Articles_Basics_and_Benefits_of_Macrobiotics.htm

Green Grilled Cheeze …

While in a conversation with some people about our food choices, I hear a lot of different oppinions.  I have heard more then once… “What are you going to do when she gets to school.  You don’t want her to be the odd ball out with her crazy food.”  Here is what I have to say about that.  I am feeding her the most nutrient dense foods right now to strengthen her body, and  as she gets older I hope she will be making the same decisions to her liking.  I understand she will eat “junk” occasionally, but I am teaching her the proper way to nourish her body now.  We do not eat “crazy ” food,  we replace the junk with actually nutrients.  Here is a perfect example of a real Home Made vegan GREEN GRILLED CHEEzE that uses nutrients and not chemicals….

You will need

1. Ezekiel Bread (I use Ezeikiel bread because it is made with only whole grains. )

2. Rice Cheese (or Raw Cow cheese if you choose to eat dairy)

3. Kale, Arugula, Spinach (chopped)

4. Miso Spread (order from www.naturalimport.com) *optional

Here is what you do

1. Heat a skillet on med/high and place one slice of the bread on the skillet with miso spread up,  and top the bread with your chopped greens.

2. Place your cheese on top of the greens to “hide” them 🙂

3. IF you are keeping it open faced cheese sandwich cover the skillet with the top and let the cheese melt (about 3-5 min)

4. IF you are using another piece of bread place the second slice of bread on top of the cheese, cover and cook for 3-5 minutes and then flip the entire sandwich to toast the other slice of bread (3-5 minutes)

Yum Yum!

IF you drink cow’s milk… check this out

http://youtu.be/-0axDte7-GA

Dr. Josh Axe is a very credible source, as well as Josh Rubin.  Thought you might enjoy this if you are a cow milk drinker….

Mochi Sliders stuffed with Tempeh and Kale

I discovered this when I was pregnant, but now my daughter is onld enough to enjoy them with me.  It is a great combo of sweet and salty!

What you need

1. Original Mochi (get at whole foods or www.naturalimport.com )

2. Garden Veggie tempeh, sliced and soaking  in ginger juice, splash of shoyu sauce, and sage-optional)

3. Quick Steamed Kale

4. Teenie pinch of miso as the spread

1. Soak your tempeh:  First grate your ginger and squeeze the juice in a bowl to marinate your tempeh (about 1 tsp). Add 1 tsp of shoyu sauce. Add water so that when you place your tempeh in the bowl it is able to soak.  Slice your tempeh thinly so they will fit nicely in your mochi.

2. Cook Mochi: Cut your mochi about 3″ long and 2″ wide.  Warm your skillet with a little sesame oil so the mochi doesn’t stick.   Place mochi on skillet and cover at med low heat for about 10 minutes.  Mochi will puff when ready.  Flip the mochi over to just barely crisp the other side.  Make sure you leave space between each mochi bite because they do expand.

3. Steam Kale : Steam until it turns a bright green – about 3 minutes

4. Brown Tempeh: Place coconut or sesame oil in skillet and brown the tempeh on each side on med heat.  Sprinkle with sage (optional)

5. Stuff the Mochi: When the mochi has puffed ( its not sticky) the inside will be hollow.  Open the mochi (I use my hands so I can keep one side of the mochi together), spread a pinch of miso in the mochi, and then stuff with kale and tempeh.  Close the mochi up and pinch the sides of the mochi together so it sticks.

Serve While Warm!

Real Food = Real Health. Prevent Bad Health with Fresh Food

Hippocrates said “Let food be thy medicine.”
Obviously he was speaking of real, fresh food. Its sad to say, but the typical American diet (even children) consists of chemicals, synthetic hormones, sugar, and other processed gunk that our body struggles to break down. This brings upon inflammation, stagnation, and illness. For some reason adults only begin to think about the food they put in their body when they are either deciding to lose weight or they are stricken with disease. Why not start thinking about the food you eat before you become ill or obese, and then try to set an example for children. Children learn from their parents how to eat, and I find it really hard to understand how parents allow the majority of their children’s diet to be basically poison. If you are a parent it is your responsiblitly to teach your children how to eat. Parents are in total control of what your child eats for at least the first 3 years ( My goal is 5 years). Hopefully I will have taught my child how to eat real food and make the best choices. Just think FRESH, CLEAN, PURE!
The only reason childhood obesity has trippled in the past 30 years is because of the kind of food adults are feeding children. There are definetly foods that prevent good health. We all know to eliminate all sugar, white flour, high fructose corn syrup, saturated fat, and partially hydrogenated oils. There are other foods in the typical American diet that prevent good health . For example, eating too much cheese or dairy can cause inflamation which increases weight and body fat, along with eating too much “yeasty” foods. When your body has inflammation and stagnation it is extrememly hard for your body to work propperly. You may have a hormone issue, constant respiratory issues, excessive bloating, allergies, asthma, and many other obvious issues. According to the CDC children who are obese are greater risk for cardiovascular disease, diabetes, joint problems, sleep apnea, and social and psychological problems. All of this can be prevented with proper nutrition!

For PARENTS to get your body back

1. 3-5 day detox. check out http://www.goop.com/newsletter/15/ I really love this one!

2. Get your saliva tested. This is going to help you see what, if any, hormones are out of wack. To be honest most Americans have a hormone imbalance because the food that we are served as 0 nutrients, tons of chemicals, and synthetic hormones, and our stress levels are out the roof. http://www.itsmyhormones.com

3. Exercise! Sweat 5 days a week for at least 60 minutes! steph.personaltrainer@gmail.com

4. Stay on a fresh food diet the rest of your life!

For Your Children

1. Begin their day with a whole grain and a green juice (juice carrot, kale, parsley, apple) or go to whole foods and get a juice

2. Feed them 100% whole grains!

3. Every meal should consist of at least 1 veggie to start! Eventually 5 – 10 servings of a variety of veggies a day.

4. Eat at least 1 meal a day at home together as a family.

How to introduce solids

1st Brown Rice

2nd Greens and Root Veggies

3rd other whole grains

According to Micho Kushi, Author and Macrobiotic Counselor, when babies’ teeth begin to appear it is time to start them on solids. Brown rice should be the first grain introduced to babies because it is very easy to digest and babies generally like the taste.  I use the most efficient amount of water to cook the grain in order to help with digestion.  As the baby gets older the amount of water should decrease so the childs digestive system does not weaken.  If you keep your child on soft and watery foods their digestive system does not have to work as hard to break down the food, so it won’t get stronger – just like any muscle.  

Rice is also the most balanced whole grain in terms of nutrients. When talking about balance, I am talking about nutrients (carbs, proteins, fats, minerals, vitamins, water) Once a baby has been eating brown rice for at least 4 weeks, I suggest introducing veggies begining with carrots, parsnip, winter squash, broccoli, greens of all sorts, and other root veggies. Other grains that are easily digested and are well balanced  are millet, sweet brown rice, and barley.  

My standard menu for Macro Baby Food follows these basic foods, and all are cooked a specific way with a certain amount of water and sea veggie for added nutrients, minerals, and easy digestion.

Once your child begins eating whole grains and veggies, a balanced meal will consists of at least 50% whole grain.  This will be discussed in more detail in a later post. 

Alternatives ….. What I use for my child instead of meds

Here are some great alternatives to keep handy for you and your children

1. Colloidal Silver: Use one drop daily to increase immune system.  I use this on days I know my daughter will be in an environment full of “gunk”(so airports, daycares, or just around others that may be sick.)  I also use this a few times a day when I think she may be getting a little cold, runny nose, tickle in the throat.  It is a completely natural remedy that can be used to boost the immune system and fight infection.  You can put drops in ears, nose, throat, or apply to skin for rash)

2. Garlic-Olive Oil ear drops: Use one drop in each ear.  I use this when I feel my daughter needs a good cleaning out in the ear, or when I think it is bothering her.  Good to help clear out mucus and fluid in the ear.

3. Echinacea: Put about 15 drops in water or “milk” once a day for an extra boost of immune system.  Do not need to use daily. I would use this if my daughter was sick in any way for about 3 days.  I like “Kids Defense herbal drops by gaiakids.  It is a combination of  strengthening herbs.

4. Infant Probiotic: I use this for my daughter almost on a regular basis.  It helps the digestive system work properly especially with a build up of toxins or yeast. 

 

A new recipe and 8 veggies

While I was cooking Corinne’s dinner last night, I decided to make a millet mash as her grain.  I created this using leeks, carrots, onion, cauliflower, and millet.  It turned out to be a hit.  I put some aside for my husband and myself and then packaged the rest away for my daughter.  She had a total of  8 veggies for dinner!  And of course her grain and protein – which was a combo of seitan and tempeh.

Kale chip recipe for a good snack

Now that my daughter is 12 months I am allowing her to eat most everything I do.  She is snacking on Nori sheets (sea veggie), kale chips, and other veggies. 

Here is a quick recipe for kale chips.  EVERYONE’s oven is different, so for your first attempt in making kale chips stay close by! 

Kale Chips

3-4 Kale leaves (remove the stem at the base of the plant), chopped into bite size

place a little olive oil in your hands and toss the kale with your hands

Place kale on cookie sheet (make sure you don’t have any kale stacked on one another… that causes them to “steam” instead of get crispy)

Place in oven at 350 degrees for 6-8 minutes or until the kale is crunchy.