by  Marion Price



by  Marion Price

Vegan is trending! Macrobiotics shines through! 

The growing interest in plant-based eating has comes about because: 

1) Many people feel healthier and better eating a plant-based diet. 

2) People do not want to contribute to the suffering and killing of fellow species. 

3) Growing plants for food has the lowest carbon footprint and therefore contributes much less to climate change and is more sustainable.

It is very possible to follow a vegan macrobiotic diet if one so chooses. All the necessary nutrients and energy that we need are available from plant sources, (although some small amounts of supplementation may be necessary under certain circumstances)*. It is important to know where all the nutrients are found in foods, what amounts are needed to be healthy and how to create meals with the best level of digestibility and absorption. Over the last fifty plus years the Macrobiotic movement has developed a brilliantly successful approach to eating that takes all these things into account. 

This is how it works. A macrobiotic meal

*Brings us the energies of nature: the vitality of sunshine, air and water, through eating simple plant ingredients. 

*Contains all the nutrients we need: complex carbohydrates (whole grains), protein (grains, beans and vegetables) fats (nuts and seeds and their oils) fibre, vitamins and minerals (all of these and sea vegetables), healthy sugars (fruits and natural unrefined sweeteners) and live probiotics (fermented foods). 

*Is proportionately balanced for good health.

*Uses quality organic ingredients  – healthier for us and healthier for the soil – organic farmers maintain and improve soil quality, replenishing nutrients with organic matter, and using natural and harm free methods of pest control.

*Avoids refined foods  – using instead unrefined sugars from fruit (fresh and dried), sweet root vegetables, malted grain or maple syrups. Uses only unrefined cold-pressed oils.  Sea salt, with its naturally occurring minerals is preferred. 

*Uses seasonal and locally grown foods – as well as being fresher and keeping us in harmony with our locality, they involve much less transport (including airfreight), storage and packaging and all of which contribute to carbon emissions. Cooking locally grown foods keeps one in touch with the changing seasons. 
Is made using good kitchen skills, including different cooking, cutting and meal planning practices that bring a huge variety of taste, colour and energy to the meals.

Most importantly, macrobiotic food is delicious and makes one feel great! Many people find that when they eat this way they can be their best selves, and have an adventurous and compassionate spirit.

In the past Macrobiotics has never sought to be exclusively vegan, but plant-based foods have always been the main focus. Freedom of choice, flexibility and adapting to individual needs have always been key. People of the mountains, deserts and polar regions have only survived those extreme environments by using animal sources of foods. Now we are in a time of a planetary crisis and everyone’s choices are critical, eating plant- based is going to be one of the main ways to secure the future for all. For those living in temperate zones with good availability of plant- based ingredients this is one way to make a positive contribution. And in time all the 8+ billion people on our planet could have plenty to eat and no one need go hungry.

Spread the word! Tell your friends, cook for your family –macrobiotic is the best way to go!

*It is important to make sure that there is adequate Vitamin B12, vitamin D and essential fatty acids in a vegan diet. Supplementation may be advisable. Please consult your medical professional.