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Macro Mondays: My Macrobiotic Pantry - part 1

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Macrobiotic foods can seem a little strange at first. After scouring a good Macrobiotic book you might find yourself looking at bins upon bins of grains & beans in the bulk section.

Which ones should you purchase? What are good things to have on hand?

MM: My Macrobiotic Pantry

Here's a look at my little "Macrobiotic Pantry" ( FYI - I almost typed Macrobiotic panty...and am now envisioning underwear sewn together out of rice, seaweed, and beans).

Anyways, here's what's currently on my little shelf where I go to begin most of my meals.

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The top shelf has a bunch of different legumes and beans, dried seaweed, and a couple of other dried items. From left to right I have: french lentils, red lentils, adzuki beans, a blend of sprouted beans, mung beans, wakame, kombu, dulse, dried daikon, & dried chestnuts. For a quick and satisfying meal, you could try making my favourite lentil stew using french lentils.

The middle row is all my whole grains, flours, and cracked grains. I have short grain brown rice, (unseen behind) sweet brown rice, oat flour, quinoa, black rice, corn grits/polenta, rolled oats, millet & behind the millet (unseen) whole oat groats. Whenever I cook grains, I make a big batch so that I have leftovers to use in things like a Mexican Macro feast over the next few days.

The bottom row has some random stuff. The black hanging basket is full of whole grain pastas of various kinds: brown rice pasta, black rice pasta, kamut pasta, whole wheat pasta. I have these occasionally, but T often makes pasta for a quick lunch. Then I have my suribachi (like a mortar & pestle) I carted home from Japan, and a bowl of lemons. I also have some thyme from my garden, drying on the shelf.

The colourful bird makes me happy, and I enjoy my apron --- also from Japan. Creating a space in your kitchen that you like looking at, and enjoy visiting, will make you more likely to cook and create nourishing meals, because you will be happy to be in there!

When storing items in your "pantry" you don't have to separate your grains and beans (obviously), but for me it makes it easier when figuring out what to make. I prefer keeping things in glass jars because it's pretty, allows me to see what I have more easily, and also allows some air to circulate in the dried beans/grains, which is good for them.

Part II is coming soon, as I keep other ingredients and quick meal staples elsewhere.

Have a  great Monday!