vegan cooking Archives - MACROVegan

July 5, 2018
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The foods that are most needed when the weather is warm are salads, fruits, green vegetables and lighter cooking.  A quick vegetable stir fry is one of our favourites with a huge fresh salad and one of my delicious dressings.


March 23, 2018
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As a life long advocate of health and wellness; (working as a 12 year old after school) merchandising the grains, beans and pulses in our local food store, (I think counts!!!!). As a 60 year old woman, I feel the same excitement about my life as I did sorting through all the beans and grains in the store.


January 31, 2018
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We all know that seaweeds purify and maintain the ecological balance of the ocean. They can perform the same purification process on your body too. Seaweed is said to possess an electrolytic magnetic action and so releases excess body fluids from the congested cells, dissipating fatty wastes through the skin pores.


August 15, 2017
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When we reflect deeply on our relationship with the outer world, our environment, we realise that we are never independent of its influences. Our vision with MACROVegan is to continue to share our passion for a vegan world. Our Human Ecology Diet is abundant in every vitamin and mineral required for good health, vitality and longevity.


April 25, 2017
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The topic of nutrition has become a bewildering landscape of cultural myth and vested interest. There is an urgent need for a new approach to human diet, one that cuts through the commercial PR, the political caution and the nutritional confusion.


December 4, 2016
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I have been in love with the concept of seasonal energy for decades. After all, it is not merely about just changing your wardrobe; it’s about adapting your diet to suit the environment and ‘Living’ with the Seasons.  Here in Galway, when I see people in cafes and bistros eating cold salads and drinking chilled fruit juices during the cold winter months it makes me shiver.  Talk about putting out your digestive fire!


March 7, 2015
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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.


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