I’ve been studying nutrition since I first went vegetarian/vegan (7 years ago) and went to macrobiotic culinary school (5 years ago). As a vegan, you should study up, read the latest research, read books from solid sources, go to health conferences, and continue to grow your knowledge about how to feed yourself nutritiously. I’m no expert, but what I can share with you is my own experiences and what I’ve learned from the many great movers and shakers in the plant-based nutrition field.
I really hate labels. If I had to label myself it would be “Vegan, Macrobiotic”. I am so thankful for the knowledge I received at The Natural Epicurean Academy of Culinary Arts on the subject of macrobiotics. Many vegetarians and vegans don’t know what macrobiotics is. In my opinion, these 2 movements need to come together to make a greater force for change in the world. Also, I think it would be beneficial if you are vegetarian or vegan to start studying the Universal Principles of macrobiotics, and the elements of the diet. I have found that eating an organic, whole foods, plant-based diet as described by macrobiotics, keeps me feeling young, vibrant, full of energy, calm and at peace, and feeling healthier than I could ever imagine.
Unfortunately, I know and see many unhealthy, overweight (and underweight) vegans. Just because something qualifies as “vegan” doesn’t make it healthy. If you continue to eat a high-fat, low fiber, high refined carb, high sugar, nutritionally void diet you will get sick and cause problems for yourself in the future. If you eat a diet predominantly made of whole grains, dark greens, vegetables, beans, legumes, nut, seeds, sea vegetables, some fruit, and no refined sugar or alcohol, you’re going to find yourself feeling great, free of disease, physical pain and mental suffering.
It’s my goal during Vegan Mofo to share my favorite principles of macrobiotics that you can incorporate into your daily lives. I challenge you this month to take a closer look at your dinner plate and ask yourself “I’m I feeding myself in a way that nourishes my mind, body, and spirit?”
We need to be shining examples to the world of how a plant-based diet is the most awesome thing ever!
Here’s a delicious fall recipe from my upcoming eCookbook Enlightened Cuisine.
1 package of tempeh, cut in half in thickness and vertically
Juice and zest of 1 orange
1/4 cup barley malt or maple syrup
2 tablespoons sesame oil
1 tablespoon soy sauce
1 tablespoon brown rice vinegar
1 tablespoon mirin
1 teaspoon ground coriander
Pinch of sea salt and black pepper to taste
Whisk together marinade ingredients and put in baking dish. Marinate tempeh in baking dish for 1 hour, turning once at 30 minutes. Bake at 300 degrees for 25 minutes turning once halfway.