Peasant Root Soup with Gingered Tempeh - sidebar
Warming and Strengthening Pinto Bean Stew- sidebar

Life is meant to be a joy. Pure and simple. Breathing fresh air, drinking water from clear springs, eating organic foods from vibrant gardens, walking in natural parks, and living in healthy homes are all basic human rights. “Civilization” seems to be leading us farther away from the natural world. Disease and pollution are rampant on both personal and planetary levels. Yet, many are beginning to feel more empowered, enlivened, enriched by reclaiming their rights, walking a new path, discovering honored traditions, learning new facts, and making choices to live in a more wholistic, balanced way. For me, the path that heals me, sustains me, delights me, is the macrobiotic way of eating and living.

Macrobiotics is a way of living in harmony with Nature, striving to become more physically healthy, mentally clear, emotionally stable, and spiritually aware. Translated from the Greek, macrobiotics means “great life” or living life to the fullest with joy, health and gratitude. The study and practice of macrobiotics empowers us to live the most complete and vital life possible. It is compatible with all ideological, religious and medical practices. Macrobiotics teaches a multitude of simple, sound, and proven methods along with guidelines and tools to create positive change and achieve benefits to enhance all aspects of our lives.

As an international natural health movement, macrobiotics is:
- a philosophy of living according to the natural laws of the universe, which are healthy, ecological, and economical.
- a principle of understanding energy and how to balance it within ourselves, our foods, our relationships, and in all areas of our lives.
- a diet of delicious and satisfying whole organic foods that are nutritionally sound and well balanced with regard to each person’s unique needs, background, and condition.

The macrobiotic diet is a plant-based diet of hearty whole grains, legumes, vegetables, sea vegetables, fruits, and healing seasonings, condiments, and teas. Such a diet is high in complex carbohydrates, vitamins, minerals, and fiber and provide all the nutrients a body needs. Powerful home remedies are made from macrobiotic food ingredients. As Hippocrates, the “father of medicine” taught, “Let food be thy medicine and medicine be thy food.” Because it contains abundant non-cholesterol plant protein, rather than costly and high-fat animal protein, the Macrobiotic Diet can better bring health and nourishment to our body and mind, and to our planet.

The macrobiotic diet allows for individual difference, climate, season, profession, and cultural preferences. With all the modern diets promoted today, the choices and confusion are endless. We are told to eat diets high in animal protein, while others advise low fat, all raw, or perhaps vegetarian then vegan, or juiced. We read that one diet suits everyone. We each have a unique history, condition, and lifestyle. Not one diet suits each person! The macrobiotic diet can be designed to provide for your special needs and favorite foods. You and your family can enjoy an international feast of macrobiotic Italian lasagna, Southern corn bread, Mexican burritos, Japanese sushi, and European desserts, all prepared with healthy vegan ingredients proven to prevent disease and obesity.

To live a wholistic macrobiotic lifestyle is to enjoy life to the fullest with joy, health, and gratitude. Macrobiotics is a joy and teaching it is a profound honor. Try my recipes using great macrobiotic organic ingredients, pure and simple. Enjoy them and enjoy your life.

Jane Stanchich teaches the Macrobiotic Way of Life in Asheville, NC and throughout the USA and Europe. You may contact Jane at 828-299-8657 for more information about classes, seminars, and monthly gatherings. Jane Stanchich has created a cooking DVD called “Macrobiotic Cooking for the Whole Family”.

PEASANT ROOT SOUP WITH GINGERED TEMPEH
In one of my favorite New York restaurants, I love to order this scrumptious, energizing soup on a cool day. The tempeh, a strengthening soy product, is rich and satisfying. Serve this savory peasant-style soup in a large bowl. Now we know why peasants were usually healthier than royalty.
1 Tablespoon toasted sesame oil
8 oz. tempeh, cut into one-inch cubes
2 cups water
2 Tablespoons shoyu, to taste
1 Tablespoon fresh ginger juice
Warm a heavy pot on medium heat; add the oil, then the tempeh. Sautee until tempeh is light brown on all sides. Mix the water, shoyu, and ginger; pour liquid into the tempeh. Cover the pot and simmer 20 minutes on low. Open lid and remove tempeh with a slotted spoon or strainer; place on plate. To the cooking water add the following except for the watercress:
4 shiitake mushrooms, soaked; discard stem, slice in half
5 cups water
1 medium onion, cubed
1 parsnip, cubed
2 carrots, cubed
1 cup leek, washed well and sliced
1/2 cup watercress or other fresh green, cut into thin slices
Simmer vegetables in cooking water for 15 minutes or until tender. Add cooked tempeh again to the pot. Taste and adjust the seasonings of shoyu and ginger juice. Ladle hot soup into four large soup bowls. Garnish with the watercress or other fresh greens.

WARMING & STRENGTHENING PINTO BEAN STEW
Pinto beans, the king of southern beans, are pink, tender, sweet, and economical too. This warming pinto bean stew provides high protein and fiber with zero cholesterol. The mild flavored kombu sea vegetable adds an abundance of minerals and aids in digestibility. Other beans can be substituted in this versatile stew. Serve warm and enjoy!
1 cup pinto beans
6 cups water
1 two-inch piece kombu sea vegetable, soaked and diced
1 onion, diced
2 cloves garlic, minced
2 bay leaves
2 stalks celery, diced
3 carrot, diced
1 parsnip, diced
1/2 teaspoon sea salt
1 teaspoon chili powder
Sort through beans and rinse twice, straining off water. Place in bowl and add 3 cups water. Soak for 8 hours. Discard soak water. Place beans in a heavy pot or pressure cooker. Add 3 cups fresh water. Bring to boil and skim off any foam that may appear. Add kombu, onion, garlic, and bay leaves.
Bring to boil; reduce heat, cover and boil on low for 1 hour, checking water level at 20 minutes to make sure water is just to top of beans. After 20 minutes, add celery, carrots, and parsnips. Continue cooking 15 minutes or until beans are tender. Add sea salt, and chili powder; stir gently. Continue cooking 15 more minutes. Remove bay leaves, serve.

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