Day four! I've completed six more of Susan Waxman's recipes from "The Complete Macrobiotic Diet." 17 recipes down, 65 more to go!
Today is a very special day. It's the start of spring! You are probably wondering..."Start of spring? How is that possible when the first day of spring is in March?" Well...for those that study and follow astrology, it's the beginning of spring. It's the midpoint between the winter solstice and the spring equinox. That means that there are a lot of changes beginning with the sun's energy and seasonal energy. In Chinese Astrology, today we are entering the year of the sheep. In the Nine Start Ki, we are entering a 3 Tree year (3 is my basic number!). These are all energy related. Monday was Groundhog Day...it's probably not a coincidence that Groundhog Day aligns with the energetic start of Spring.
Why is all this important? Macro's eat and make adjustments to lifestyle with the movement of the sun. We eat seasonally, we eat indigenous foods, we follow the sun's energy. We eat more long cooked and hearty dishes in the winter and more light refreshing and cooling foods in the summer. When we transition into a new season, it's important to incorporate the new seasonal dishes gradually so that our body can adjust smoothly (i.e. with no or less colds and minor ailments).
In "The Complete Macrobiotic Diet" book, you will find recipes of all seasons. Susan often mentions to choose seasonal vegetables. Yes, it's important to select vegetables and dishes that are most appropriate for the season. Since I've decided to cook all the recipes this month, I did the best I could to spread out the light cooked grain dishes. We don't want to adjust our cooking too rapidly. And as I mentioned in my first post, I'll be making adjustments as I go along to balance my condition.
Because today is energetically the beginning of Spring, that means we should gradually start increasing the lighter dishes in our meals. So, I decided to select one of Susan's lighter grain dishes, a bulgar salad. It was delicious even though it seemed summery. I can't wait to make this one with fresh cucumbers, parsley, and tomatoes directly from the garden.
Here are the photos from today's meals!
Sweet Cous Cous (p.268)
Blanched Vegetable Salad (p.339)
Shoyu Soup (not from the book, but a dish I learned from Susan)
Bulgar Wheat Salad (p.281)
White Beans with Sautéed Onions and Kale (p.318)
Quick SautéedVegetables - Red Onion, Bok Choy, and Carrot (p.340)
Amasake Almond Kanten (p.360)