Archive for October 1st, 2004
going macro
Growing up in a Thai-American household there were always two meals on the dinner table. One would consist of a Thai dish that my mother would prepare for herself and another that my father and brother would eat. Often times, it varied from rich flavorful curries, som tam (papaya salad), spicy soups, white rice and fish sauce to mashed potatoes, T-bone steaks, turnip greens and cornbread. My mother was insistent that I eat Thai food, saying in her heavy accent, “you eat this so in a foreign country you don’t starve to death.” So there I was eating gkapi and bamboo shoots, Dtom Yam Gkung (hot and sour prawn soup), Gkai Pad Gka-prow (spicy basil chicken) and Larb while my brother and father feasted on pork chops, chili and other Southern dishes that she learned to cook while living in Texas.
When I attended college, the American palate–food-on-the-run–became a staple as well as eating out. Middle Eastern, Vietnamese, Italian and Mexican restaurants were frequented since my cravings called for spicy, rich foods. “Comfort” food consisted of salty meat dishes that were followed by sweet dairy products–all of which eventually became bland and boring. Sitting down for a meal merely served as a substance of habit. And, like the old adage said about having too much of a good thing–nothing tasted good anymore.
A while ago, a friend mentioned macrobiotics and that she was going to try the diet to regain energy. My interest was piqued. I was tired of eating and cooking the same old dishes, and I was genuinely interested in getting healthy. So, I researched the topic and came across its philosophy of “yin and yang” and leading a life that unites humanity with the natural world. I fell into the teachings of George Ohsawa and Michio Kushi and discovered that macrobiotics was a great way to invoke personal and societal change. The two wrote extensively of humanity’s degeneration–how society’s hunger for material wealth and prosperity has created a climate of fear and anxiety, and a vain search for happiness and fulfillment; how technology, artificial medical advancements, poor eating habits, war, poverty and illness have weakened the human species as a whole. Eating such a diet, they suggested, could help balance one with the natural world–by avoiding extreme yin and yang items one could clarify the mind and open his/her consciousness; by eating organic and not consuming products from the meat and dairy industry, one avoids disease and does not participate in the destruction of the environment; and finally when one embraces macrobiotics he/she inherently becomes a teacher, a revolutionary,a person who thinks for oneself. “Change of what we eat changes our physical,psychological and spiritual conditions,” said Kushi in The Macrobiotic Diet. “Change of body, mind and spirit results in the change of social and cultural expressions as well as personal health and development.”
In basic terms, the macrobiotic diet consists of eliminating extreme yin and yang foods such as white flour, dairy, meat, sugar and processed foods and replacing them with fiber-rich items such as brown rice and grains, beans, seaweed, leafy and root vegetables, as well fruit and vegetables grown within a specific region and season.
Okay, so now that I’ve spent all this time writing as the poster child for macrobiotics, I’ll ease up a bit. But, I felt compelled to write about macrobiotics since it has affected my life and I wanted to share. Give macrobiotics a thought. If not for the superficially vain reasons of losing weight (I dumped the cheese and then lost my chunky thighs!), having great skin and potentially warding off future diseases. Macrobiotic is a good first step in starting a self-revolution. Remember, we are what we eat, and when one decides to consume fast food, Coca-Cola, frozen dinners, junk food and other things that have little or no nutritional value–we damage our bodies, our minds and become supporters of the American corporate system we may speak against.
Some fancy rock star/poet in leather pants once said, “Whoever controls the media, controls the mind.” I dare to add that the same people who currently control the media also have investments in fast food corporations and other mass-produced brands and food products. The latest epidemic of obesity? Could this be a result of the crap that sits on every intersection or marketed carefully on conventional supermarket aisles? Is this another way our government tries to dominate and restrain us from free choice and thought? I may be reaching too deep here. But, having to drive across town to find a natural products supermarket or restaurant and having to shove out extra cash for organic and natural foods makes me question why is it so difficult to incorporate the good stuff in our lives, while eating the bad stuff–the Big Macs, the Doritos and the greasy tacos–is always a block and temptation away. It just doesn’t seem right.
Earlier this week, I stopped by Erewhon, a natural foods supermarket that specializes in macrobiotic and organic food, and picked up this recipe by Kelly Keough, author of “The Sweet Truth.” If you are looking to simplify your palate, would like to try something different or sample an almost macro plate, give this one a try.
Quinoa and Avocado Salad
Ingredients
1/2 cup of arame seaweed soaked in 1 cup of water
1 cup dry quinoa
2 1/2 cups of water
2 Tbsp sesame oil
1 ripe avocado
1/4 tsp turmeric
dash cayenne pepper
black pepper and sea salt to taste
2 tsp organic lemon juice
Directions
Soak arame in water for 20 minutes.
Place water and quinoa in medium sauce pan. Bring to boil and simmeron low for only 15 minutes. Quinoa should come out full and soft.
When quinoa is cooked, place in serving bowl. Set aside.
Drain arame through a strainer and press out remaining liquid. Add to quinoa.
Next add oil and spices and mix well.
Slice avocado, place on top of salad and sprinkle with lemon juice and sea salt to taste.
