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Macro Monday: September Reflections

Hi Friends,

September has always been my time. It's the time of year when I feel the most energized , revitalized, and determined. I just LOVE when the air gets a little crisp. Not to mention the way the sunlight filters through the still-a-little-green pretty red & yellow leaves.

I think this is why I have always loved the start of school. I always dreamed about crunching leaves with my new boots on the walk home, and having an excuse to wear a few cozier things like scarves. My heart just swoons. And I know I'm not the only one.

This summer has been mega busy. Good busy. Bad busy. A little bit of all kinds of busy. I am so grateful to have been able to spend to much time with family and friends this summer. Lots of beaches and outings and all of that. And we'll be getting to see more family in a few short weeks, which is super fun! It goes without saying though, that life has been a little more chaotic than I am used to. Finding balance has been hard. But I am learning (trying) to find my grounding within it all.

So, this long weekend T and I unplugged. In fact, there would have been no other choice - we simply needed to regroup and relax and take a break from everything and everyone. We'll be back into the swing of things later on today (this post was written a few days ago, actually, so I could truly unplug over the weekend).

Anyways, back to September - I always love watching how we naturally adapt to the changing seasons. Without consciously thinking about it, I haven't been craving salads in the last few weeks. And I haven't been drawn to the berries at the market the last few weeks (I still got a few, duh). My intuition has been pulling me towards celeriac, and squash, and carrots, and has me planning soups and stews and warm, nourishing plates of delicious hearty food.

I also am drawn to work inwards and see what needs a little polishing. What kinds of things are not serving me at the moment? How can I focus my time more effectively on the things that matter? What can I let go of, and is there anything I need to bring more of in? There are definitely a few habits that I'm going to focus on letting go of, which I may write about in a future post.

I'm also excited, and gearing up to teach a few more Macrobiotic classes in September and October at one of the most lovely & wonderful spaces I've ever been in: Templed Mind. Definitely check them out, and their amazing schedule full of wonderful classes and events. Next Monday, September 8th, at 5-6:30pm, I'll be doing a class on some of the Macrobiotic Healing Foods. Hope to see you there!

Are you an Autumn kind of person? What's your favourite season? Any foods you've been craving lately?

Sending you a big crunchy-leaf, wool socks, and hot mug of tea kinda hug!
xoxo Jess

Β 

Macro Monday: Macrobiotic Eating for Autumn

Eating seasonally and locally are major parts of the big picture view that Macrobiotics takes. If you do this, you'll feel great during all the different seasons, but also during the often uncomfortable transition times between.

Google Image Search Result:  http://tinyurl.com/m892tjv

Google Image Search Result: http://tinyurl.com/m892tjv

People seem to intuitively move towards lighter eating in warmer weather, and heavier eating during the cold of winter. This is simply our bodies tapping into the universe & mother nature, and sending us signals about what would serve & nourish us best during each season. 

Nourishing Meals for Autumn

When the weather cools off (becomes more yin), it feels best to begin eating slightly heavier & warmer foods with more concentrated energy (more yang) to feel balanced.  Some great recommendations for Autumn are root vegetables including pumpkins & squash, more grains including denser ones such as millet & sweet rice. Stewed fruit and desserts like apple crisp replace the crisp fresh raw fruit enjoyed in summer. And also, in your cooking, you could use a bit more salt and condiments.

Just like I posted a recipe for lighter summer eating, on this lovely Macro Monday, I have a delicious Autumn dish for you, to match the changing colours of foliage, and keep you warm during scarves & boots weather. 

Gingery Adzuki & Kabocha Stew

This is a classic Macrobiotic dish--and is one of my absolute favourites. T loves it too. I would guess that every Macrobiotic cookbook has a variation, and here's mine: 

I promise this stew is much better than the old photo I dug up ;)

I promise this stew is much better than the old photo I dug up ;)

Ingredients: 

  • 1 cup dried adzuki beans {rinse & soak overnight, then rinse before using}
  • 1 medium kabocha (~600g), seeded & cut into about 1" chunks (peeling optional) 
  • 1/2" chunk of ginger, finely diced
  • 3 cups filtered water

Directions: 

  1. Layer into the pressure cooker, in order: the adzuki beans, the chunks of kabocha squash, and then sprinkle the diced ginger on top. 
  2. Pour the water in, gently, down the side of the pressure cooker, so you don't disturb the layers. 
  3. Bring the pressure cooker up to full pressure, and then lower heat to the lowest setting to maintain high pressure. Cook for 30 minutes. Then let pressure release naturally.
  4. Lift the lid, and if you like, add in a tiny bit of sea salt or tamari to taste, and let it simmer for a few minutes on low heat. The kabocha will be soft and break apart. 
  5. Serve with a sprig of parsley on top (I forgot for the photo, my bad).

This stew is great on its own, or with some good hearty bread, or on top of brown rice. For variation, you could make this with butternut squash instead - but I bet that once you go kabocha, you'll never go back :)

Stove-top Variation: 

You could make this without the pressure cooker, no problem: Follow the same layering technique, and bring the mixture up to boil, then reduce heat to low and let it simmer away with  lid on. Just make sure to check the water every so often, and add more as necessary. I pretty much always make this in the pressure cooker, but my guess is that it would take about 45 minutes to 1 hour or so doing the regular stove-top variation.  It will be done when the aduzki beans are nice and soft.

***And, there will be an Ohsawa pot variation coming soon --- I have written down my recipe for making this in the ohsawa pot, but will need a few days of searching to find it in my moving boxes.

Happy Autumn everyone! Enjoy your roasted veggies, apple crisps, pretty scarves & pumpkin pie.  Make sure to take some time for reflecting on the year, while sipping some warm tea and watching red, yellow & orange leaves swirl & dance to the ground.

What are your favourite Autumn foods, and clothes? 

Mine are definitely pumpkin anything, especially pie, and scarves <3

Big hugs,
Jess