The Five Seasons and the Five Elements.

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Fall Dinners

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These fall dinner selections can of course apply to lunch, depending on when you eat your largest meal of the day. Dinners should include a soup when possible, a grain dish, ample vegetables, and a small amount of protein as fish or beans. Include sea vegetables at least twice a week, as well as sour or pickled foods. Choose a variety of vegetables from the sweet, bitter, root, pungent and green families, as discussed in The Five Seasons and the Five Elements.

Consider taking one or two days a week to make a large pot of soup, stewed beans, and/or grains. This practice can save a lot of time when dinner rolls around. Add fresh vegetables each day and small amounts of protein as needed.

The following are some suggestions for dinner menus. Serve with a tablespoon of sea vegetables and a few bites of pickled food as you see fit.

Simple Miso Soup
Halibut with Caramelized Fennel and Sweet Onion
Glazed Beets
Sautéed or steamed greens
Oven Roasted Sweet Potatoes

Cauliflower and Sweet Potato Soup
Stewed Adzuki Beans
Brown Rice, Millet, or Quinoa
Bitter Greens with Shallots, Garlic and Broth Reduction
Hijiki

Grounding Soup
Balsamic and Herb Marinated Tofu
Basmati and Wild Rice Pilaf
Steamed green beans
Arugula salad

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