Butternut squash tastes so good when you simply toss it with your favourite herbs, some sea salt, roast it with garlic and serve as a delicious side dish. Soups, casseroles, and stews all made with sweet and golden butternut squash. You’ll love how it tastes in muffins, pies, risottos, and pasta dishes, too.
Miso is a fermented soybean paste used to flavour various dishes, but most widely used as a stock to season soups. Miso’s natural fermentation process creates a combination of enzymes that strengthen and nourish the intestinal tract. As a result, the blood that nourishes the balance of the body is much stronger.
The macrobiotic dietary principles have been developed over the past 60 years in America, Europe and Asia. They are based on the philosophy of Asian medicine as practiced in China and Japan. These concepts reflect physical, environmental and social observations for a period of over 5,000 years. On the surface the philosophy bears little relationship of Western nutritional science yet the conclusions are remarkably similar.
The most important dietary change you can make is to integrate whole cereal grains (particularly short grain brown rice) into your daily diet. This should be a staple for everyone. Simply put, whole grains and grain products are the cornerstones of any healthy, whole foods diet. In our friend Verne Varona’s fantastic book ‘Macrobiotics for Dummies’ he explains the power of grain in a way that a five-year-old could understand