The macrobiotic diet is inspired by the eating habits and lifestyles of the world’s longest standing civilizations. However, this chart has been updated to fit the modern lifestyle.
The macrobiotic food pyramid represents the importance of finding structure, daily habits, and harmony to improve stress management, mental health, and physical health.
Preparing quick umeboshi vinegar pickles. Red, black, daikon, and watermelon radishes are all nice additions to salads, as a garnish or as a digestive at the end of a meal.
The fermentation process and final dish; beet salad with pickled red onions, raw walnuts, and tofu cheese.
Uniquely shaped and versatile, romanesco works well with pasta, cracked grains, or on its own, sautéed Mediterranean style.
Fusilloni pasta with olive oil, garlic, romanesco, grape tomatoes, cannelloni beans, and dried cayenne pepper served with a slightly chilled Roero Arneis.
Couscous salad with red onions, carrots, orange cherry tomatoes, green peas, and finely chopped parsley.
Spicy clear soup with Thai basil and chilies.
Sun-dried Donko Shiitake mushrooms.
Watercress with a medley of fresh sautéed oyster, shiitake, and maitake mushrooms
Open-face sandwich with steamed sourdough bread, hummus, arugula, roasted red peppers, and sautéed mushrooms.
Japanese Donabe pot—best way to cook rice!
Porcini farro risotto.
Preparing a Pennsylvania Dutch family favorite, green beans with kidney beans.
Rainbow carrots, steamed sweet potatoes, and creamy butternut squash soup.
Sweet and sour red cabbage with shaved almonds.
Blanched vegetable salad with kale, red onions, red radishes, and carrots, garnished with lightly toasted pine nuts and pickled watermelon radishes.
Creamy black bean soup topped with pico de gallo, served with Susan’s guacamole and organic blue corn chips.
Fresh berries with almond crème and sparkling grape juice.
Apple pecan tart with dessert wine.
