Guest Post: Macrobiotic Meatless Monday Potstickers
Today's guest post comes from one of my favorite macrobiotic bloggers, Kerstin over at A Grain A Day. Check out her blog for easy to understand ramblings about macrobiotics, delicious recipes, and more!
A little over two years ago, my husband and I decided to go "whole hog" macrobiotic. I had read Jessica Porter's book (the Hip Chick's Guide to Macrobiotics) a couple of years prior to that and had been very intrigued by what the macro lifestyle could do to improve life (health, body and spirit). I was particularly attracted to macrobiotics because of its focus on "balance" in so many senses of the word: balance of the energies of the food you are eating, balance of energies within the body itself, and balance of body systems, too. So, we decided to go all-out macrobiotic for three months, and then to reassess after that. That's when we started A Grain A Day — to document our journey into macrobiotics complete with our struggles and victories.
Since that time, we've continued to be *mostly* macrobiotic. There are definitely periods of time where the macrobiotic lifestyle doesn't work for us very well – at least not in the "whole hog" sense (although I would say a majority of the time we eat macro). And, part of my journey in macrobiotics is being okay with those times in life, where I really do just want to eat yogurt for breakfast with granola. We don't ever stray from being *vegetarian*, and our focus since going macrobiotic back in early 2008 has remained on eating lots and lots of whole grains in our diet. But, sometimes we do have some cheese, or some yogurt — and that works well for us. That said, one of the things I love most about macrobiotics is that, although there are a set of principals, a set of *guidelines* for eating, it's mostly about *choice*. Now you're thinking, WHAT!? I know people who aren't macrobiotic often think of macrobiotics as a very restrictive "diet", so they think it's impossible for them to follow it, or even try. I've learned, though, that it's really about honing your intuition and understanding what foods create balance in your body and what foods throw you off kilter. You have the *choice* to eat the things that throw you out of balance, and you also have the *choice* to eat something that will make your body feel great! I've found lots of freedom and joy in making those intentional, everyday choices.
Macrobiotics has been an amazing journey for me so far. It has taught me to be in tune with my body in a way that I did not understand to be possible before I started really paying attention to what I was eating. I have learned, through eating this way, to appreciate my body on a whole new level. The more I learn about the way that my body works, the more respect I gain for the miracle that we have in health. Eating organic produce, hearty nutritious grains, and being intentional about the way we prepare it allows me to connect with the way I nurture my body. When I look around at my fellow Americans, I'm often deeply saddened by the way they treat their bodies. It's so easy to take health for granted – but it is so detrimental to one's quality of life (both immediately, and down the line). I mean this on a level that someone who's eating the typical fast food American diet cannot even comprehend. I can't emphasize enough the way that eating a "clean" diet, free from meat / dairy / pesticides / "sludge" brings heightened awareness, lightness of step, clear consciousness, great sleep, lack of headaches and other common ailments, and on and on… Macrobiotics brings me the freedom of good health and a deep, spiritual connection with my body. I'm motivated to eat well because I understand the intricacies of my body and what it needs to run at its most efficient and most beautiful (although I gain deeper understanding of this with more and more time). I encourage everyone, even if you're not going "whole hog" macrobiotic, to really pay attention to the way that foods make you feel, and how they help or hinder the way your body functions. Just this practice alone will allow you to forge a deeper connection with health, and with life.
Thank you so much for having me as a guest poster here at Blissful Chef!! I hope to see some of your readers over at A Grain A Day in the near future 🙂
Here's a great summer recipe I've been using!!
1 package of vegan potsticker wraps (we bought these frozen at a local Asian grocery store, but you can make your own!)
5 garlic cloves, minced
2 t. minced fresh ginger root
1 leek, chopped
2 medium carrots, chopped
1/2 cup water chestnuts, chopped
1/3 cup bean sprouts, chopped
7 oz. firm organic tofu (one half of a 14 oz package)
Shoyu to taste
Saute the ginger, leek and garlic over low heat with a splash of olive oil (about 3-4 minutes). Then, add the water chestnuts, carrots and bean sprouts. Saute for a few minutes, and then throw in a splash of shoyu (or more if you like it a little saltier). Add the tofu (drained and crumbled up to the consistency of crumbled feta) and saute for a few more minutes. Then, stuff the potsticker wraps with the mixture, wet the edges and fold up into a little pocket (squeeze the edges together and fold them over until you have a good seal all around). Heat up a little olive oil in a large saute pan (on medium to high heat), and place the potstickers in the hot oil. Let them cook until the part on the pan turns brown, and then add 1/2 up of water and cover quickly. Let them steam for about a minute, then turn off the heat.
Enjoy with Jake's Lime-Peanut dipping Sauce
1/2 cup organic creamy peanut butter
1/4 cup water
2 pinches of salt
2 T shoyu
1 T fresh lime juice
1.5 T. maple syrup
2 shakes red pepper flakes
1 T fresh basil
1 T minced fresh ginger root