Different Foods Used In Macrobiotic Cooking

Whole Grains: Whole grains are the base of macrobiotic cooking. Of the many whole grains that are used in macrobiotic cooking here are the ones that can be used on a regular basis.

• Barley
• Buckwheat
• Millet
• Brown rice, both medium and short grained varieties
  
• Whole oats
• Whole wheat

Beans: Dried beans can be purchased in bulk. The benefit of serving whole grains and beans together is that they are a complementary protein, which when served together provide a complete protein with all necessary amino acids. Beans to look for are chick peas (garbanzo beans), lentils, black beans, Aduki beans, soybeans, and split peas.

Condiments & Seasonings: All seasonings that are used in macrobiotic cooking is free from artificial colors/flavorings and is all-natural. Examples include sea salt, umeboshi plums, mustard (natural style), and brown rice vinegar.

Oils & pastes: Oils used in macrobiotic cooking are unrefined oils, and sesame oil. Tahini is used for flavoring and texture, and peanut butter (natural styles).

Sweeteners: Refined granulated sugar is avoided in macrobiotics. Items used to sweeten foods include, rice syrup, fresh fruit puree and apple juices.

Fruits: Seasonal fruits (whatever is in season in your area) such as apples, grapes, pears, peaches, berries and melon.

Vegetables, greens and herbs: A varied selection includes broccoli, mushrooms, fresh ginger and horseradish, radishes, parsley, kale, lettuces and greens, onions, peas, carrots and cabbage.

Fish and seafood are frequently used in macrobiotic cookery. Sole, trout and halibut are frequently used as well as clams, scallops, shrimp. Other items used include miso, tempeh and tofu.