Macrobiotic Cooking, Recipes, and Tips

By Jen Hoy, About.com Guide to Whole Foods Cooking

This section is made up of traditional and "new macrobiotic" recipes that do not fall under the most strict macrobiotic guidelines. These selections are somewhat more limited in scope than their whole foods counterparts, and involve more restricted ingredient lists. You will also find ample information on macrobiotics in general here.

1. Macrobiotic and Whole Foods Cooking: What's the Difference?
2. Grains
3. Macrobiotic Vegetable Recipes

Macrobiotic and Whole Foods Cooking: What's the Difference?

All macrobiotic cooking can be considered whole food, but not all whole food is macrobiotic. What are the differences? How are macrobiotic and whole foods cooking similar? How can we adapt a standard Western diet to one -or both- of these lifestyles?

• Whole Foods Cooking
• The "New" Macrobiotics

Grains

This section includes basic grain recipes as well as more involved dishes.

• Steamed or Boiled Brown Rice Recipe
• Macrobiotic Pressure Cooked Brown Rice Recipe
• Basic Millet Pilaf
• Quinoa wih mushrooms and Ginger
• Brown Basmati and Wild Rice Pilaf

Macrobiotic Vegetable Recipes

Steaming, roasting and steam sauté are three common cooking techniques in the macrobiotic kitchen. Tropical and nightshade vegetables are traditionally not used at all.

• Bitter Greens with Broth Reduction
• Macrobiotic Baked Winter Squash Recipe
• Butternut Squash and Brussels Sprouts
• Glazed Beets Recipe
• Roasted Cauliflower with Shallots and Herbs

• Ginger Cabbage
• Yam and Celery Root Puree
• Steam Sauteed Ginger Green Beans Recipe
• Steam Sauteed Cauliflower