The Hip Chick's Guide to Macrobiotics: A Philosophy for achieving a Radiant Mind and a Fabulous Body
Jessica Porter
Language: English
Pages: 304
ISBN: 1583332057
Format: PDF / Kindle (mobi) / ePub
A modern girl’s guide to the secrets of eating for health, beauty, and peace of mind.
"Part Joan Rivers, part Mahatma Gandhi, Jessica Porter makes macrobiotics meaningful, hilarious, and totally life-changing."
Simon Doonan, creative director, Barneys New York and author of Wacky Chicks
Heralded by New York magazine as one of the city’s most popular diets, macrobiotics has become the latest trend in dieting, thanks to high-profile supporters like Madonna and Gwyneth Paltrow.
Speaking to the generation of young women looking to extend their healthy lifestyles beyond yoga and Pilates, macrobiotic chef and instructor Jessica Porter offers fresh, contemporary, and accessible insight into one of the world’s most popular diets that is based on century’s old principles. She explains that through the right balance of food, women can find balance in every aspect of their lives—improved health, weight loss, or fulfilling relationships.
The effects of eating a macrobiotic diet can extend beyond basic health to weight loss, beauty, better sex, and peace of mind. Cooking tips and recipes are combined with Jessica’s no-nonsense philosophy and witty anecdotes to create a lifestyle book that will inspire women to hit the kitchen with an understanding of how to strengthen their mind and body through food.
States. Considered to be very good for the kidneys. Also known as azuki or adzuki. Agar agar: this sea vegetable comes in the form of bars or flakes. It is used for making gelatins and aspics. Amasake: a sweetener or drink made from fermented sweet rice. Like a macro milk shake. Arame: a sea vegetable that comes in thin brown strands. It is used like hijiki, as a regular side dish. Barley, pearl: see Hato Mugi. Barley malt: a sweetener made from barley. Great in desserts, bean dishes, and tea.
glaze of that morning’s doughnut. Over time, none of this would have played out very well, and I see that now. My solid, steady grain-chewing self would have bored his frantic, bike-riding lothario, and the flame would have extinguished itself. Our differences attracted each other with incredible intensity, but that kind of attraction can become its opposite of repulsion in a heartbeat. Oh well. It was nice while it lasted. The warmth was real. I am tired of these feelings. Tired of the grief
often roasted). In general, soaking the above grains makes them more digestible and reduces any acidity that they may produce. Soaking is all the rage in macrobiotics these days and is a very good habit to get into. COMBINING GRAINS The recipes beginning on page 83 are fancy and delicious—most contain strong seasonings, fruit, or yummy vegetable components. However, it’s important to eat plain grain at least half the time, since a strongly seasoned grain dish, consumed day after day, can
layers, but reserve some for the top. In a large lasagna dish, layer the lasagna, beginning with carrot/beet sauce, then noodles. Then do whatever order suits you, but I like smooth ricotta, carrot/beet sauce, vegetable or seitan, mochi cheese, chunky ricotta, noodles. Repeat until ingredients are used up. Bake covered with foil in oven at 350°F for 45 minutes. Then remove foil covering and let bake 15 more minutes. Let the lasagna sit at least 30 minutes before serving. Even better the next
consider ordering organic produce online and having it shipped to you. See Resources at the back of the book for more details. kitchen setup Remember Sea Monkeys? I got some when I was about eight and I was so excited about them that, long before reading the instructions, I dumped the Sea Monkey powder into the water and watched, with bated breath. Of course, nothing happened. I hadn’t read that I was supposed to put the special magic preparation solution in the water first and then wait an