Macrobiotic porridge. Macrobiotic nutrition: recipes for longevity and weight loss. Boiled seaweed

Cereal Dishes

Raw core

About 5 tbsp. spoons of kernels (about 100 grams), wash in several waters, sprinkle with 50 grams of chopped nuts on top. Eat without seasoning or season with 1 tbsp. a spoonful of honey or sunflower oil.

Soaked grain

3 tbsp. spoons of oats or grains of rye, wheat soak in the evening and leave overnight. In the morning, drain the water and add either dried apricots, pitted raisins and peeled nuts in the amount of 1/5 of the whole grain, or prunes in the amount of 2/5 of the whole grain.

Sprouted grain

Rinse? glasses of wheat grains and place them on a saucer, covered with a layer of gauze and flooded with water. Put in a warm, bright place. Be careful not to choke the wheat, rinse the cloth if necessary. In about a day, small seedlings will appear, 2-3 mm. Sprouted wheat must be washed again with water, then consumed. You can add grated carrots or raisins, nuts, dried apricots to the sprouted grains.

Buckwheat with prunes

Soak in 3 tbsp. tablespoons of water 12 cut prunes. Wet 3 tbsp separately. tablespoons of kernels for 9 hours, then drain the water, let it dry so that the surface becomes dry, and add prunes to the cereal along with the water in which it is soaked. You can add a few nuts and 1 tbsp. a spoonful of cranberry juice.

Buckwheat

Heat the buckwheat until crispy in a dry frying pan or in a little vegetable oil. Boil three times more water than cereals. Add buckwheat to boiling water. Close the pan tightly and cook over low heat for about 20 minutes. You can serve porridge with vegetables, beans, herbs, onions, mushrooms, seaweed.

Buckwheat porridge with herbs and nuts

Soak 2 cups of buckwheat in 3 cups of cold water for 4 hours. Boil cereals in the same water for 1-2 minutes. After that, pour finely chopped greens and crushed walnut kernels into the porridge, then place the pan under a fur coat.

Buckwheat porridge with mushrooms

Boil mushroom broth from 50 grams of dried mushrooms with spices. Strain the broth, finely chop the mushrooms. Pour 2 cups of washed kernels with 3 cups of this broth, add mushrooms, finely chopped onion, mix, let it boil. Put the blame in the oven for an hour and a half. Decorate the finished porridge with herbs.

Wheat cereal

Pour 1 cup (about 150 grams) of wheat grains with 3 cups of water and leave overnight. In the morning, drain the water, pour fresh water and put on fire. Bring to a boil, reduce heat, cover and cook until tender, whichever is more or less soft grain you prefer. Season with salt shortly before the end of cooking. Add chopped vegetables or beans to the finished porridge.

Steamed wheat porridge

Take 1 cup of whole wheat grains, rinse well, pour into a saucepan, add cold water (about ½ liter), bring to a boil and simmer under a lid for 3 minutes. Remove the pan from heat, without draining the broth, wrap it in a blanket for 1 hour. During this time, the grain is partially steamed. Put the porridge on the fire again, bring to a boil, but do not boil, immediately remove from the heat, drain the broth, wrap the porridge in a blanket again - now for 3 hours. Then put the prepared porridge in a pan, add some of the drained broth there, you can add finely chopped onion and salt. Heat slightly in the oven. The dish is ready.

Millet porridge

Fry the millet in a dry skillet until light brown and a nutty smell. Pour boiling water over millet (3 parts water for 1 part cereal), add salt. Bring to a boil, cover and simmer until tender. Can be served with stewed vegetables, dried fruits.

Millet porridge with pumpkin

Finely chop the pulp of sweet pumpkin (about 200 grams), put in boiling water and bring to a boil. Then add 1 there? glasses of disassembled and washed millet and cook until tender (until thickened). You can add raisins or dried apricots to the porridge 5 minutes before readiness.

Millet porridge with onions and caraway seeds

1? rinse glasses of millet in 7 waters, soak in cold water for 6 hours, then cook in the same water for 2-3 minutes. Then add finely chopped greens, crushed garlic, chopped onions (onion or green, or both to taste) and caraway seeds into the porridge and place the pan under the fur coat to pre-heat.

Oatmeal

Pour oat grains (not flakes!) Into boiling water, bring to a boil again and cook until tender, reducing heat. Then put in the oven for evaporation, adding more water. Add raisins, ground nuts, honey before serving.

Oatmeal porridge

2/3 cup instant rolled oats and 2 tbsp. tablespoons of wheat or rye bran, pour 2 cups of water and cook over low heat for 5 - 10 minutes. Then remove the pan from heat and pour 1 cup of crushed crackers into it. Mix the resulting mass. The dish is ready.

Homemade muesli

1 tbsp. soak a spoonful of rolled oats in 3 tbsp. spoons of water for several hours (preferably at night). When it swells, grate 150 g of apples into it, constantly stirring the whole mass so that it does not darken. Then add 1 tbsp. a spoonful of honey and 1 tbsp. a spoonful of grated nuts. You can also add any berries or dried fruits.

Rice porridge

2 tbsp. Rinse spoons of rice in warm water and lightly fry in a dry frying pan. Boil 1 thin-walled glass of water (250 ml). Pour rice into boiling water. Cook over low heat, stirring occasionally, and then set to chuck for 1 hour. Serve with herbs.

Rice pilaf with vegetables and dried fruits

Rinse 1? cups of rice, cut into pieces or slices about? kilogram of sweet pumpkin, a few peeled apples, some dried apricots and raisins. In a saucepan with a thick bottom, pour 2 tbsp. tablespoons of vegetable oil, then put the pumpkin slices so that they cover the entire bottom, pour a layer of rice on top, then put a layer of apples, again a layer of rice, a layer of dried fruit and again a layer of rice. Pour it all over with lightly salted water so that it covers the top layer of the rice. Put on fire and cook, covered, until tender.

Bean porridge

Sort the beans, rinse and soak in cold water for 8 hours. Then boil it in the same water for 3 minutes. Then add the chopped onions, herbs and put the pan under a fur coat or in the oven with low heat for overwhelming. Serve with vegetable oil.

Dishes from vegetables and fruits

Vegetable oil sauce

Take? cups of vegetable oil, 1-2 tbsp. tablespoons of apple cider vinegar or sour juice,? -? teaspoons of sugar, pepper. Mix everything and beat with a fork.

Green salad with cucumber

Chop 200 g lettuce or watercress, 1 cucumber (100 g), dill or green onion. Mix everything with vegetable oil sauce.

Sorrel salad with carrots

Wash and dry 100 g of sorrel leaves, chop. Add 2 grated carrots, 1 apple,? onions or a little garlic. Stir with? -? glasses of vegetable oil sauce, garnish with dill and radishes.

Cucumber and cabbage salad

Cut 2-3 cucumbers into thin slices, grate 1 small kohlrabi or 100 g fresh cabbage, chop 4-5 white radishes, parsley and celery. Mix everything with? glasses of vegetable oil sauce.

Cabbage salad

Finely chop 300 g of white cabbage, heat without water, or place in a bowl and mash with a wooden spoon. Cut 1 apple together with the peel into small slices. Stir with? glasses of vegetable oil sauce.

Cabbage salad with celery and apples

Chop 150 g of white or red cabbage, heat or mash. Grate or cut into strips 150 g of celery and 150 g of sour apples. Mix everything with vegetable oil sauce.

Cabbage salad with onions

Chop and bring to softness 400 g of white or red cabbage. Grate or cut into rings 2 onions. Add salt, sugar and season 3-4 tbsp. tablespoons of vegetable oil and sour juice.

Cabbage salad with red pepper

Chop and bring to softness 250 g of white or red cabbage. Cut into thin slices or strips 2 sweet red peppers, 1 small onion or green onion, 1 unpeeled apple. Mix and season all products? glasses of vegetable oil sauce. Decorate with green leaves.

Sauerkraut salad

Take 300 g of sauerkraut, grate or cut into strips 200 g of pumpkin, knead? cups of cranberries or grate 2-3 sour apples. Mix everything and fill 3-4 tbsp. tablespoons of vegetable oil. Sprinkle with chopped parsley.

Turnip salad

Peel 2-3 turnips, grate or cut into strips. Crush? glasses of currants or cranberries. Stir and season with honey. You can sprinkle with chopped dill or cumin.

Carrot or rutabaga salad

Coarsely grate 3-4 carrots or? swede. Season 3-4 tbsp. spoons of sour berry juice and honey.

Carrot or rutabaga salad with gooseberries

Grate 400 g carrots or rutabagas or both. Stir with 1 glass of gooseberry or rhubarb compote, season with honey. You can sprinkle with herbs.

Beetroot and rhubarb salad

Cut 2-3 stalks of rhubarb transversely, stir with 2-3 tbsp. spoons of honey and put on? hours in a cool place. Grate 2 beets. Mix everything by adding dill or parsley.

Celery salad

Peel 1 large celery, grate and drizzle immediately with 2 tbsp. tablespoons of apple juice so as not to darken. Add chopped 1 large sour apple and 2 tbsp. tablespoons of vegetable oil. Decorate with lettuce leaves.

Green onion salad with pickled cucumber

Finely chop 200 g of green onions. Add 2–3 pickled cucumbers, cut into cubes. Sprinkle with herbs and pour over 2 tbsp. tablespoons of vegetable oil.

Onion salad with rutabaga

Grate 3 larger onions and 1 small (50 g) celery on a fine grater, cut the rutabagas (75 g) into strips or grate on a coarse grater. Mix everything with vegetable oil sauce. Sprinkle with chopped herbs.

Radish salad with cucumber

Cut 150 g radishes and 1-2 fresh cucumbers into thin slices, sprinkle with 1-2 tbsp. spoons of chopped dill and mix with? glasses of vegetable oil sauce.

Pumpkin salad (sweet)

Grate 200 g of pumpkin on a fine grater, add 1 large sour apple, cut into strips or grated on a coarse grater. Season with 2 tbsp. tablespoons of sour berry juice, grated orange or lemon peel, 1-2 tbsp. spoons of honey. When serving, sprinkle with 2-3 tbsp. tablespoons of crushed nuts.

Apple salad

Grate 3-4 large sour apples together with the peel; Grate 1 carrot or a slice of rutabaga, chop 50 g of green onions. Mix everything with? glasses of vegetable oil sauce, give a sweet and sour taste.

Pumpkin salad

Grate fresh washed pumpkin, mix with chopped carrots, onions, dill, and season with sunflower oil.

Radish with raisins

Grate the washed, peeled radish on a fine grater to make about 2 tbsp. spoons. Add finely chopped onion, 1 teaspoon of thoroughly washed and scalded raisins, you can add 1 teaspoon of vegetable oil or honey. Decorate with sprigs of herbs and carrot slices.

Carrots with nuts

Grate 5 raw carrots, add 4 finely chopped garlic cloves, 1 tbsp. a spoonful of chopped walnuts, 1 tbsp. a spoonful of lemon juice, sprinkle with chopped green onions.

Pepper stuffed with apples

Take 3 bell peppers and core without cutting the pepper in half. Grate 2 apples, mix with 1 tbsp. a spoonful of washed and scalded raisins, chopped lemon slice and 1 teaspoon of honey. Fill the pepper with the resulting mass. The dish is ready.

Fruit salad

Rinse 1 apple and 1 orange thoroughly and grate on a fine grater whole (together with the peel and seeds). Mix the resulting mass. The dish is ready.

Hot rutabaga salad

Cut 1 small rutabaga into cubes or strips, boil in a little water. Drain the water, pour it onto the rutabaga? cups of vegetable oil sauce, after adding 1 grated onion and 1 tbsp. a spoonful of chopped chives or green onions.

Hot celery salad

Boil 2 medium celery in salted water, peel, cut into cubes or strips. Add 1 large apple, chopped in the same way, to the hot celery and? cups of vegetable oil sauce mixed with 1–1? a spoonful of chopped dill and parsley. You can add grated raw or boiled carrots.

Cauliflower

Dip small cauliflowers into boiling water, cook for 5-10 minutes, then drain in a colander, let the water drain. Put in a slide on a plate, pour over soy sauce.

Red cabbage with apples

Chop about 600 g of red cabbage, put in a saucepan, add 2 chopped onions, a little water and simmer until half cooked. Then lay 4 apples cut into slices on top of the cabbage. Cover the pot with a lid and cook until tender.

Turnip "Mint"

Put chopped mint leaves, raspberries and 5 medium turnips, cut into several pieces, into a saucepan. Pour 2 cups of hot water over, bring to a boil and cook for 5-6 minutes. Wrap the pan in a blanket and leave for 20 minutes. Put the finished turnip on a dish, mix a little of the remaining broth with vegetable oil and pour the turnip on top.

Stewed pumpkin with dill

Prepare 2 cups of onion broth, immerse the pumpkin cut into pieces, add 2 tbsp. tablespoons of vegetable oil, put on fire. Stir constantly, cook until the mixture becomes homogeneous. Add the dill greens 5 minutes until ready.

Pumpkin with vegetables

Dice 1 kilogram of pumpkin, finely chop 2 onions, crush 2 cloves of garlic. Put all this in a saucepan, mix, pour in there? cups of onion broth, cover and simmer over medium heat until tender. Add finely chopped seaweed or seaweed 5 minutes before stewing. Stir with finely chopped dill before serving.

Pumpkin with feta cheese

Cut 1 kg of pumpkin into 4 pieces, remove seeds and boil. Then remove the peel and cut the pumpkin into slices. Put pumpkin slices in rows in a frying pan, sprinkle them with chopped feta cheese. Bake lightly in the oven.

Zucchini stuffed with mushrooms

Peel a zucchini weighing about 1 kilogram (or several small zucchini), cut it across into 2 halves, remove some of the pulp with seeds and immerse in boiling water for 10-15 minutes. Take the removed pulp, chop and mix with finely chopped boiled mushrooms (150 grams), lightly fried onions in vegetable oil (2 heads) and parsley. Fill the zucchini halves with the resulting minced meat and place them in a saucepan with a small amount of onion broth. Cook over medium heat until tender.

Boiled peas

Pour kg of fresh green split peas with hot water so that it covers the peas, add a bunch of dill, 1 large onion whole, cover and keep on very low heat for 30-40 minutes. Then remove the onion and dill, and put the peas on a serving dish and season with soy sauce.

Onions with millet

Take 3 tbsp. spoons of millet, rinse, pour 3 cups of hot water, cook for 5-6 minutes. Then remove from heat and let it brew for a short time so that the broth does not have time to cool completely. Add finely chopped 3 medium onions to the broth. You can add a little vegetable oil and serve.

Vegetable soup

Prepare an onion broth from 1–2 onions. Cut into squares 400 grams of fresh cabbage, 100 g of carrots, into circles - one parsley root and one celery root. Dip all vegetables except cabbage into the hot broth, cook for 10-15 minutes, then add cabbage and cook for another 10 minutes. Along with the cabbage, you can add bay leaves and other spices. When serving, add parsley and dill.

Bean soup

Boil 1 cup of white beans until tender, rub them through a sieve and put them back in the broth in which they were cooked. Add 2 finely chopped pickles and cook for another 10-15 minutes. When serving, add parsley and dill.

Millet soup with feta cheese

Pour 1 cup of washed millet into boiling water and cook for 1 hour over low heat, then add chopped cheese and stir slowly until smooth. Serve with parsley and dill.

Fresh cucumber soup

Chop fresh cucumbers, parsley root, onion, chop green salad, simmer all this in water until tender. After pouring in boiling water, add some crushed breadcrumbs and cook, stirring occasionally, until boiling. Lemon juice and parsley can be added before serving.

Oatmeal soup

Boil 2 cups oatmeal with 3 diced apples in a little water. Mix the resulting mass, rub through a sieve, pour boiling water, add zest? lemon, 2 tbsp. tablespoons of scalded raisins. Bring to a boil and cook for a few minutes. When ready, you can add 1 tbsp. a spoonful of vegetable oil.

Pearl barley soup

Take? glasses of washed pearl barley, finely chopped roots (? parsley,? celery,? carrots,? leeks), 1 onion, 2-3 tbsp. tablespoons of sunflower oil, 4-5 porcini mushrooms and a little salt. Pour everything over with water (about 3 liters) and cook. As it boils, remove the foam, and when it is almost boiled down, add potatoes (1 pc.) And a little chopped parsley or dill. Let it cook.

Solyanka vegetable

Take 4 pickled cucumbers, peel, remove seeds, chop. Grate 1 carrot and 2 turnips. Chop 4 onions. Add 4 tbsp. tablespoons of vegetable oil and heat the whole mixture over a fire for 5-6 minutes, stirring all the time so that the vegetables do not burn. Pour the skin and seeds of pickled cucumbers with 2 cups of hot water, boil and let it brew for 10 minutes. Strain the broth and add it to the stewed vegetables. Pour another 4 glasses of hot water there, add salt and bring to a boil. Before eating, put olives and sprinkle with dill.

Berry soup with millet

50 g of any juicy berries (cranberries, black currants, strawberries, blueberries) sort out, rinse and squeeze the juice. Pour the pomace with water and cook for 10-15 minutes. Strain the broth, add a spoonful of honey and cinnamon to it if desired, bring to a boil, add squeezed juice, immediately remove from heat. Boil 20 g of millet separately. Pour the broth over the finished millet.

Dried apricot soup with rice

Sort out 140 g of dried apricots, rinse with warm water, put in a saucepan, pour 4 cups of boiling water, close the lid and put on fire. When dried apricots are ready, rub them through a sieve. Cook separately 40 g of loose rice. Put rice in the plates, add the grated dried apricots and pour the broth remaining after cooking the dried apricots on top.

Oat drink

The drink is prepared from whole unrefined oat grains. Soak 1 cup of grains in 3 cups of cold water, let stand for several hours, then put on fire. When the water boils, reduce heat and simmer 1? hours over low heat. Strain. Drink during the day. You can add lemon juice (not citric acid), a little honey to the broth.

Cereal drink

Take oats, barley, wheat, rye in equal amounts, about 3 tbsp. spoons of each cereal, mix everything, ignite in a pan until golden brown, then grind in a coffee grinder and pour into a glass jar with a lid. Brew like ground coffee: Pour 1-2 tsp. With hot water and boil for 3 minutes. The drink is ready.

Lingonberry and beetroot drink

Boil 1 kg of lingonberries for a few minutes in 1 liter of water, then squeeze out the liquid. Boil 1 kg of grated beets in 1 liter of water, squeeze out the liquid. Mix the liquids squeezed from the beets and lingonberries, bring to a boil, then cool and bottle for storage in the cold. Cork the bottles with a cork or rubber teat. Drink cold.

Japanese food

Miso sauce

Miso is a fermented soybean paste made by mixing soybeans, salt, water and grain (rice or barley) used as a sourdough. This mixture is kept in cedar barrels for about three years. Has a strong specific taste, contains a lot of protein, sodium isoflavones.

Mix 1 tbsp. spoon of miso, 3 teaspoons of tahini, pour 1 glass of water and cook until thick. At the end of cooking, add finely chopped orange peel. Use as a seasoning for rice, buckwheat and other cereals, noodles and vegetables.

Miso cream

Cook similarly to miso sauce, but with less or no water. Use as a seasoning for almost all dishes. The number of parts of miso and tahini can be varied according to individual taste.

Tofu and horseradish sauce

Mix 230 g tofu, 3 tbsp. tablespoons of vegetable oil, 2 tbsp. tablespoons of lemon juice, 2 tbsp. spoons of finished horseradish,? teaspoons of salt until smooth. Tofu is a bean curd.

Tofu sauce with green onions

Take 230 g of tofu, 1 tbsp. a spoonful of olive oil,? h. spoons of salt,? teaspoon of black pepper, 1/8 teaspoon of wormwood or tarragon, 1 clove of garlic, 4 heads of green onions with feathers,? glasses of parsley leaves. Chop tofu, onion, garlic and parsley. Beat all products until a homogeneous creamy mass is obtained.

Sesame sauce

Fry 40 g sesame seeds and season with soy sauce. Use as a seasoning for vegetables, rice, millet, buckwheat.

Mayonnaise with soy sauce

Beat the egg, gradually pouring in vegetable oil, adding salt. When thick, add hot water, chopped parsley and soy sauce. Beat everything well. Serve with any vegetables and fish.

Cheese "Net"

Boil well-washed soybean seeds for 5 hours, then, when the mass cools down to 20-30 ° C, it should be laid out on rice straw, tied all together in a canvas and taken to a warm dark cellar, where fermentation takes place. It is believed that such cheese differs from tofu in a more delicate taste.

Sushi

Rinse the rice very well (in 7 waters), steam it. Rice should be gluten-free. Blind a prism out of rice, put raw fish cut into thin strips (chum salmon, omul, eel) on top. Eat by dipping in soy sauce, turning the fish upside down.

Pumpkin soup

Finely chop the onion and fry in vegetable oil. Then add finely chopped pumpkin (500 g). Add a little water, salt to taste and simmer. Season with flour (4 tablespoons), fried in vegetable oil, dilute with a little water. Cook until lightly thickened.

Similarly, you can cook carrot soup, soup with cauliflower, burdock root, watercress.

Whole rice

Get 2? glasses of "Korean" rice (480 g). Pour water into a saucepan with rice, shake and drain immediately through a colander. Put the wet rice back into the pan and “wash” it with vigorous movements, then add the water again and drain the cloudy one. Repeat this procedure 3-4 times until the water becomes completely transparent.

Pour 3 cups of cold water (720 ml) into a saucepan with washed white rice. The proportions of water and rice must be observed very precisely, not "by eye". Leave on for 30-60 minutes. Cover and put on low heat for 10 minutes. Gradually bring to a boil and let it simmer for 4–5 minutes, then reduce heat and simmer over very low heat for 15 minutes. Then add heat for literally 5 seconds to evaporate excess water and turn it off. Leave the lid on for 10 minutes to steam up the rice. Then, with a quick movement, remove and turn over the lid - drops of moisture from it should not get into rice. When steam comes out, use a wooden spatula to gently stir the rice from the bottom of the pan to the top until it becomes crumbly, fluffy. Ready! Did you notice that salt is not mentioned? Yes, the Japanese cook rice without salt, and if this fragrant rice melting in your mouth still seems bland to you, you can add salt on the plate, or even better, add soy sauce.

Rice and red beans in Japanese style

Take 450 g of dried red beans and 450 g of rice. Rinse the rice several times until the water is clear, put in a saucepan and pour 600 ml of cold water, bring to a boil over very low heat and cook for 20 minutes until the rice absorbs the water. Boil the beans (1 hour), then dry, mix with rice and steam together for another 1 hour.

Sekihan

The Japanese often prepare this dish for the holidays. They put red adzuki beans in this dish, which can be successfully replaced with small red beans. Rinse 500 g of "Korean" rice thoroughly, soak for 2 hours and dry. Cook 40 g of small red beans over low heat in 3 glasses of water until half cooked. The remaining red water from cooking should be 380 ml (add if necessary). In a metal saucepan, combine the rice and beans, add red water and cover with a tight lid. Further actions are reduced mainly to regulating the fire: bring to a strong boil, reduce heat and cook for 10 minutes, then, stirring quickly, cook for another 10 minutes, and then keep under the lid over high heat for 5 seconds to evaporate the remaining liquid. Stir the finished dish with vigorous movements from bottom to top.

Pour 1 tbsp into a dry skillet. spoon black sesame seeds and fry with constant shaking. When they begin to emit aroma, add 1 teaspoon of salt and keep on fire for another 5 seconds. This additive is surprisingly revealing and emphasizing the taste of the dish.

Green beans with peanut dressing

Peel 250g green bean pods and cook in plenty of water, uncovered, until the pods are bright green. Do not overcook! Drain, squeeze and cool. Rapid chilling, such as in the refrigerator, helps to preserve the vibrant color. Cut diagonally into slices about 2 cm long. Sprinkle with soy sauce (? Tsp) and leave for 10 minutes. Prepare dressing: 3 tbsp. tablespoons of unsweetened peanut butter,? Art. tablespoons of sugar,? Art. spoons of soy sauce and 1 tbsp. spoon of fish broth. Season the beans and mix thoroughly.

Carrots and onions stewed with miso

Take 250 g of onions. Fry 2 finely chopped onions in vegetable oil (1 tablespoon). Then put the rest of the onions there, without cutting them, and finely chopped carrots. Cover with water and simmer, adding 2 tbsp. spoons of miso and 1 teaspoon of salt.

Boiled seaweed

Pour 200 g of seaweed with water, heat quickly, bring to a boil and cook for 15–20 minutes. After that, drain the broth, pour the cabbage again with warm water (40-50 ° C) and after boiling, cook for another 15-20 minutes. Drain the broth, pour the cabbage again with warm water and cook, then drain the broth again.

Chop the boiled seaweed into strips and add 400 g of chopped white cabbage to it. Season to taste with salt.

Scallop with lemon

Scallop meat tastes like crab. Scallop meat acquires a special taste if served with lemon. Put 400 g of scallop in boiling salted water, add pepper, roots and cook for 10 minutes. Cut the boiled chilled scallop meat into thin slices and place on a plate. Cut the lemon into thin slices and arrange around the scallop slices.

Katsuobushi

The fish (tuna) is prepared as follows: the bones are removed, the carcass is cut into pieces, boiled in water and then dried in the oven, then hung for a long time in a dark, cool, moderately humid room. As a result, the fish becomes covered with specific greens, fermented and acquires a specific taste and aroma. The finished product can be stored for years. Soups are made from such fish, added to homemade canned foods, which are eaten with rice.

Kon-koku (carp with cereals)

Take medium carp, burdock roots in an amount exceeding the amount of fish by 3 times, 3 tbsp. spoons of miso and 1 tbsp. a spoonful of vegetable oil. Remove all bitter parts of the carp, but leave the scales. Cut the fish into 2 cm thick pieces. Fry the burdock roots in vegetable oil. Put pieces of carp on top, cover it with used tea leaves sewn into a piece of cloth, pour water over it all. Cook over low heat, adding water as it boils away. When the scales have softened, remove the tea pad and cook the Kon-koka until cooked.

Rice flour sticks

Knead the rice flour dough with water (at the rate of 300 ml of cold water per 1 kg of flour). Put the dough in a double boiler and steam for 30 minutes. Then remove and place on a cutting board. Sprinkle lightly with cinnamon, wipe off excess water with a damp cloth, roll out the dough and cut into cubes. Steam the cubes prepared in this way.

Drying

Knead the dough from wheat, oatmeal or corn flour, adding a little vegetable oil and salt. Roll out the dough and cut into 5 cm squares. Prick them with a fork and place in the oven. If biscuits are being made, roll out the dough not so thinly. Sprinkle with ginger or cinnamon for flavor.

Japanese-style black noodles

From 500 g of soy flour, 250 ml of water, 2 egg yolks with the addition of 10 g of salt, knead the dough and let it stand for 30 minutes. Then roll out a very thin layer and roll it into a roll 25 cm long. Cut into pieces wide? see Dip the noodles in boiling salted water. When the noodles come up, remove them with a slotted spoon in a colander, transfer to a dish. Drizzle with heated soybean or sunflower oil (50 g). Soy noodles are served as a separate dish.

Rice cream

Fry the rice until slightly brown and grind. To 4 st. add 3 cups of water to tablespoons of this flour and simmer for 25 minutes, adding water if necessary.

Oatmeal cream

Mix 4 tbsp. spoons of oatmeal with 1 tbsp. a spoonful of any vegetable sauce made from vegetables, tahini and sea salt. Add soy sauce and water. Boil the porridge until a creamy consistency is obtained.

Soybean nuts

Take soybeans directly from the garden, peel them off, place in a heated pan and fry with constant stirring until golden or slightly brownish. Usually you don't need to add oil, but when using dry beans, soak them in water for 20-30 minutes, add a little vegetable oil to the pan and fry until the color changes. Salt or other seasonings can be added to the beans if desired to add a specific flavor and aroma.

Soy nuts can be used in salads or complex side dishes instead of walnuts or peanuts. Soy nuts are a great source of protein, fiber, and isoflavones. Very high in calories.

Rice broth

Fry the rice in a dry frying pan until browning. Then fill it with 10 volumes of water and boil. Salt lightly. Alternatively, you can mix toasted rice and green toasted tea (buncha) and use them as your daily drink.

Wheat broth

Fry 1 tbsp. a spoonful of wheat over low heat until browning, add 150 ml of water and cook until the wheat softens. Serve the broth cold in summer.

Osawa coffee (yannoh)

Take 2 tbsp. spoons of rice, wheat and red beans, 1 tbsp. a spoonful of chickpeas and chicory. Fry each ingredient well until browning. Then mix and fry in a little vegetable oil. After cooling, make a fine flour from this mixture.

To prepare a drink, take 1 tbsp. a spoonful of powder? l of water. Bring to a boil and simmer for 10 minutes.

Cocco

The drink is made from a mixture of fried rice, whole wheat, oats, soy and sesame seeds. Take 1 tbsp. a spoonful of powder in 250 ml of water. Bring to a boil, cook for 7-10 minutes and refrigerate.

Randzio

Beat 1 egg with half the soy sauce and swallow the mixture without tasting it. It is a good remedy for heart disease.

Special Rice Cream

Fry the rice in a dry frying pan, then cook it for 1-2 hours in 4 volumes of water. Strain through cheesecloth. This is a wonderful tonic.

Chrysanthemum decoction

Brew 10 g of fresh leaves with 1 glass of boiling water, boil for 15 minutes, so that the volume of liquid decreases by a third.

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Macrobiotic porridge Oatmeal

Slows down the onset of old age and prolongs life.

The main advantage of macrobiotic cereals is that they are all products with pronounced alkaline properties. Eating macrobiotic cereals, a person restores one of the fundamental parameters of health - the acid-base (energy) balance of his internal environment. When the acid-base balance is reached, the self-healing mechanism starts.

Macrobiotic cereals are made from environmentally friendly raw materials grown without the use of herbicides and fertilizers.

The presence of GMOs, chemical preservatives, dyes, flavor enhancers is not allowed in macrobiotic cereals.

Composition: washed germinated whole oat grains;

TU9194-00122654280-2015

The nutritional value:
Proteins - 9.8;
Fats - 5.6;
Carbohydrates - 70;
Calories - 352;

Produced in packaging: Doy - pack;
Net weight: 250 gr.
Servings: 10;
Produced by: Festival Sunrise LLC, Russia, Bashkortostan.

A bit of history:

The concept of macrobiotics was developed by the Japanese military doctor Sagen Ichizuka.

A year later, he published a nutritional textbook that went through 23 editions.

He successfully treated patients with brown rice, vegetables, seaweed. In 1908, a group of his followers organized the "Food Healing Society", which can be called the first macrobiotic organization.

Ichizuki's book fell into the hands of a young student Yukikaze Sakurazawa, who later became famous in the West as a Japanese philosopher and physician George Osawa (Georges Ohsawa)

The latter claimed that he was cured with the help of macrobiotics from tuberculosis and other diseases, after which he began to spread this teaching: he wrote more than 100 books on macrobiotics, oriental philosophy and medicine; visited many countries with lectures and seminars; founded the "School for the Ignorant", where he taught the uniform order and Eastern philosophy.

In the West, macrobiotics began to spread in the mid-1960s, after Osawa's students adapted it to the Western way of thinking. More than 1000 macrobiotic centers are currently operating in the USA, Canada, Holland, Italy, Great Britain, Germany, France, Spain, South America, Australia, Japan, Switzerland, Poland, Slovakia, Austria, Denmark, Belgium, even in Alaska and Africa.

Macrobiotics (translated from ancient Greek) is the doctrine of nutrition, continued by George Osawa. The teaching assumes that in any food there are two types of yin and yang energy. But only in some products are yin and yang balanced with each other. Macrobiotics states that maintaining health requires eating balanced and organic foods that grow close to where you live.

Modern Macrobiotics, as a science, was formed more than 70 years ago. Today there are millions of adherents of healthy eating, dozens of specialized research centers located around the world.

“If you are interested in the Eastern understanding of happiness, try the macrobiotic method of eating on yourself for just two weeks. I recommend it to everyone, after studying macrobiotics myself for 48 years, and I am confident that it is the best way to health and happiness. "

George Osawa

These words belong to the famous Japanese doctor, who in practice proved the basic postulate of macrobiotics: with the help of nutrition, you can heal from any disease, postpone the onset of old age, and achieve phenomenal health indicators.

Three laws of microbiotics:

1. The cells of our body are completely renewed with a certain rhythm.

If, during the renewal period, you supply them with healthy "building material" with food, then after a while, you will get a healthy body.

1. Long years of life and the absence of diseases are a consequence of maintaining the balance of all energies in the body, i.e. proper nutrition. In the modern edition, this means maintaining the acid-base balance of the internal environments of the body.
2. To restore health, it is necessary for 5 months to eat food that restores the acid-base balance. The total acid load of the diet of a modern person is 48 (more on that below). As a result of such nutrition, the acid-base balance changes towards acidification, which is a favorable environment for the start of all fashionable diseases: hypoxia, intoxication, cardiovascular, oncological, fungal and other pathologies.

Macrobiotic products restore acid-base balance and saturate the body with everything necessary for the formation of healthy cells.

The total ACID LOAD of the diet of a modern person averages 48 or more. As a result of such nutrition, the balance will change towards acidification.

Signs and consequences of acidification of the body are:

1. Diseases of the cardiovascular system, including thickening of the blood, capillary obstruction, persistent vasospasm and a decrease in oxygen concentration in the blood;
2. Weight gain and diabetes
3. Diseases of the kidneys and bladder, the formation of stones;
4. Violation of immunity;
5. An increase in the harmful effects of free radicals, which can contribute to the formation of tumors;
6. Fragility of bones up to a fracture of the femoral neck, as well as other disorders of the musculoskeletal system, such as the formation of spurs;
7. The appearance of joint pain and pain in the muscles associated with the accumulation of lactic acid;
8. General weakness and chronic fatigue;
9. Oncological diseases.

All macrobiotic products contribute to the normalization of acid-base balance and saturate the body with all the necessary nutrients for the formation of healthy cells.

The use of macrobiotic cereals has proven to be much more beneficial than the use of simple mixed formulations: cereals and similar herbal ingredients.

The fact is that macrobiotic cereals contain both alkaline products with a negative acid load: oat seed milk, amaranth (KN = -50), silicon, millet (KN = -5), and cereals, which normally have acid load KN = 11 ... 13.8.

In the process of preparing cereals for macrobiotic cereals - this is washing, germination, and instant evaporation of water under pressure from the shell of the grain, the whole grain acquires pronounced alkaline properties.

Also, the technology of cooking cereals of Aven's macrobiotic porridges excludes cooking. This allows you to preserve all the healing substances of the herbal components of the porridge.

Macrobiotic porridge does not need to be boiled - it is enough to pour the cereal with warm water or milk - a tasty and healthy porridge is ready.

Attention: we warn you that this is NOT a panacea, but one of the components of a comprehensive natural healthy diet.

Bon appetit and be healthy!

Women have been using olive oil for beauty purposes since ancient times. But we cannot estimate how the women of that time looked. But you have heard about the radiant skin of Sophia Loren, who used olive oil as a means to remove eye make-up and even took baths with it. Why don't we make friends with olive oil outside the kitchen too?

Few people think that one of the most important foods for maintaining normal body function is kefir. The lactic acid bacteria that make up the product have a beneficial effect on the immune system, normalize digestion and support the intestinal microflora. The drink also contains folic acid, vitamin D, B6, B2, B1, iodine, calcium, iron. Bowel cleansing with kefir is recommended for every person once a month, regardless of gender, age and lifestyle.

A study by the US National Eye Institute found nutrition to be a promising way to protect the eyes from cataracts and macular degeneration. What to eat and what vitamins are needed to improve vision? Consider the research results.

Few of the female representatives are satisfied with their weight: someone seems to have an excessively full waist, someone examines their too large hips with a sigh, and someone is generally unhappy with the figure. If not every girl, then certainly every woman over 30 is concerned about the search for an effective diet for fast weight loss. What is the real recipe for fast weight loss?

Lymph nodes are the basic components in the human lymphatic system, the main task of which is to produce immune cells.

So the morning of that Monday came, from which it had already been decided a hundred times - to finally quit smoking. Morning is like morning, only without the usual cigarette. But you want to eat - three times more than usual ... You will be surprised, but in your "bins" there are many products that will help you quit smoking with the least "overload", and those from which former smokers should stay away.

Inflammation of the appendix occurs on average in six people per thousand. After diagnosis, an appendectomy is detected, then an operation is performed to remove the appendix. At an early stage, it is easier to remove the inflammation, but in some cases, peritonitis or inflammation of the peritoneum develops. The patient needs medical attention.

Asian cuisine is gaining more and more popularity in our country. However, in addition to the variety that she brought to our diet, there is another important plus - she returned to our tables a little forgotten by all rice, because recently it has undeservedly lost its popularity. In fact, this is rice, the beneficial properties of which are so underestimated, affects the body in the most beneficial way. And it is about its healing qualities that we will talk about in this article.

“The liver is getting more satisfied and the intestines are happy in the morning,” - this is how customers say, who for several months include macrobiotic porridge in their diet. In this case, the methods of application can be different. It all depends on your goals. Make your choice, and we will tell you about each of them.

True Weight Loss Formula

The porridge contains the maximum amount of effective fat burners - oat bran and pumpkin seed flour.

Oat bran- a wonderful assistant in the fight against excess weight. Once in the stomach, oat bran expands 25 times in volume and thus creates a feeling of fullness. In the small intestine, due to their viscosity, they envelop the elements of food, prevent calories from being absorbed, and then also remove them from the body. Pumpkin seeds- the richest plant source of zinc, the main mineral of men's and women's health, a natural accelerator of metabolic processes, burning fat and removing toxins from the body.

With Ideal Weight Macrobiotic Porridge, the most fantastic predictions for gaining slimness become a quick reality.

- do not require cooking,

- pleasant to the taste,

- have a pronounced healing effect.

Cooking method: It is enough to dilute 3-4 tablespoons of porridge with warm liquid (milk, juice, fermented milk products, water).

Application methods:

Method number 1: use 1 time per day, instead of any meal. The course of use is 1 month.

Method number 2: crash course: involves the use of 30 servings (4 packs) of the ideal weight macrobiotic porridge for 10 days. The course is designed to reduce weight during this period by 5-7 kg.

To reduce weight by 5-7 kg for 10 days eat only "Ideal weight" porridge. Eliminate sugar, honey, sweets. Drink only water.

The diet can include only: from fruits - apples; from vegetables - cabbage, beets, carrots, greens. It is recommended to consume 1 tablespoon of linseed oil or Longevity oil.

To reduce weight by 2-4 kg use ideal weight porridge instead of breakfast and dinner for 10 days. Drink water and tea. Eliminate sugar, honey, sweets. Lean meat and fish can be eaten every other day. It is allowed to eat from fruits - apples, vegetables, everything except potatoes. It is recommended to consume 1 tablespoon of linseed oil or Longevity oil.

To reduce weight by 1-2 kg within 10 days use the "Ideal Weight" porridge for breakfast. Drink water and tea. Eliminate sugar, honey, sweets. It is allowed to eat from fruits - apples, vegetables, everything except potatoes. It is recommended to consume 1 tablespoon of linseed oil or Longevity oil. 1 pack - 7 servings.

It is not only possible, but necessary to test the healing properties of Ideal Weight porridge. After all, it helps to normalize the state of the intestinal flora. A healthy intestine restores liver function, which means that the main defense systems of the human body are also restored.

Oat talkan, super weight, ideal weight macrobiological porridge, soy products, oat bran You can purchase in the store"HEALTHY PRODUCTS".

This is a specialized store with a large assortment ofdiabetic, dietary, soy, gluten-free products:
according to Ducan's diet: green coffee, oat bran, corn starch. Flaxseed products: flaxseed, oil, flaxseed flour; macrobiotic cereals, health oil, muesli; crispbread; oat bran, wheat, rye; vegetable fiber; seeds for germination; low sodium salt, iodized, sea salt; seaweed; Jerusalem artichoke, milk thistle; oat and linseed cereals and jelly; rye, corn pasta; chicory, herbal teas, goji berries.

Macrobiotics is an ancient system of nutritional rules, due to which the psychophysical state is regulated. Scientists, philosophers, doctors all over the world call this style of nutrition "Living in harmony with nature." From the Greek language "macro" is translated as "big", and "bio" - "life". Collectively, the word means "long / long life." Eastern macrobiotic diet leads to longevity, normalizes weight, strengthens health, and restores psycho-emotional state.

What is Macrobiotic Nutrition

The Eastern macrobiotic nutrition system is based on the fact that a person's diet consists of products that grow in the territory of his residence. The basis of the diet is made up of vegetables, fruits, herbs, cereals, legumes, rock or sea salt, natural unrefined vegetable oils. It is possible to feel a powerful flow that harmonizes the yang and yin energies if you adhere to all the principles of macrobiotics in nutrition. This will require:

1. Refuse harmful products. These include all products containing chemical dyes, flavors, stabilizers, flavor enhancers, carcinogens and other toxic food additives. The list of prohibited foods, according to macrobiotics, includes most of the products from supermarkets. The category of junk food (translated from English as "trash food") includes:
   • candies;
   • sausages;
   • semi-finished products;
   • yoghurts;
   • canned food and other finished goods.
2. Limiting the amount of fluid you consume is another rule of macrobiotics. Drinking is allowed only in the morning and in between meals. Excess fluid overloads the kidneys, so they drink water in small sips. The total amount of liquid drunk per day should not exceed 1.5-2 liters, taking into account the liquid contained in vegetables, fruits, first courses, drinks. It is recommended to replace tea, coffee with a drink made from toasted cereals, but without added sugar.
3. Chew food thoroughly. The well-known postulate that food needs to be chewed for a long time is of paramount importance in macrobiotics. Scientists in the field of healthy nutrition have proven that food is better absorbed if it is chopped in the mouth to the consistency of gruel, has body temperature, and is carefully processed with saliva. One of the founders of macrobiotic principles in nutrition - Japanese nutritionist D. Osawa - insisted that pieces of food should be chewed at least 50 times.

The informational and energetic influence of food on the body is very great. Our ancestors did not calculate calories or the percentage of proteins, fats, carbohydrates. The wise ancestors used food as a medicine for the body. Scientists have proven that the product has its own quantum field, like every internal human organ. It is believed that food containing certain energy flows affects the corresponding organs, healing them. To maintain the informational and energetic effect of products on the body, it is necessary:

1. To exclude from the diet monoenergetic food charged with only "yin" or "yang" currents. All good food is saturated with currents of both energies, except for foods with a predominance of one of the directions. It is better to avoid them, because they unbalance the body's energy flows, which must then be restored:
   • Foods containing only yang energy include: rice, buckwheat, carrots, etc.
   • Foods with a predominance of yin energy include: oats, barley, corn, tomatoes, etc.
2. Adhere to the locality of food and seasonality. These aspects of the macrobiotic system in nutrition are very important. The ratio of yang and yin energy flows in products grown in different regions differs significantly. The fruits should be eaten during their ripening season. In winter, adherents of a macrobiotic diet eat cereals, and in the warm season they include vegetables, fruits, and berries in their diet. Thanks to this principle, food remains "alive", saturates the body with pure vital energy.

The aesthetics of food intake is a very important aspect for the proper absorption of food by the body. The concept combines the observance of hygiene rules and the creation of a harmonious atmosphere. An ideal setting implies the presence of a suitable room, pleasant lighting, appropriate serving, beautiful furniture and dishes. What matters is the order of eating, the appearance of products, table behavior, appetite, and mood.

To fully comply with the aesthetic rules of nutrition, you need:

1. Eat only fresh food. It is better not to heat them or cook them in small portions and eat them on the same day. The energy potential of food has a limited life span. Prepare food at home, store food from the cooking or convenience food sections is not suitable for adherents of the macrobiotic style of eating.
2. Choose products that are visually appealing. Everything that a person eats, after the breakdown of trace elements in the digestive tract, becomes his body. Therefore, it is better to use whole, not spoiled, selected, beautiful fruits. It is advisable to serve the cooked food in attractive dishes, and the table should be beautifully served with cutlery, napkins, tablecloths, flowers.
3. Experience positive emotions while cooking and eating. In order for every cell of the body to remain always healthy, you need to eat only in a positive mood. If even a slight nervous shock occurs during the day, you first need to calm down, and only then start eating. A pleasant environment, light music, good company helps to tune in a positive mood well.

Macrobiotics and weight loss

A healthy diet based on the use of "live" food with balanced energy "yin" and "yang" has a beneficial effect not only on health, psycho-emotional state, but also on weight loss. Compliance with the principles of microbiotics in the diet will help you lose weight. This is explained by the high content of healthy products in the diet (vegetables, fruits, cereals) and the absence of harmful ones (sweets, flour and refined products).

Losing weight is promoted by one of the principles of the macrobiotic direction in nutrition - thorough chewing of food. This promotes better absorption of nutrients, and thus faster saturation. Long-term chewing helps to consume fewer calories until satiety, which occurs 20-30 minutes after the start of the meal.

Life energy comes from food, therefore, in the East, food is given special importance. Proper nutrition not only supplies the body with trace elements necessary for vital activity - it also contributes to spiritual development. Macrobiotic nutrition helps maintain acid-base balance:

• "Yin" foods are rich in potassium, cool and oxidize the body.
• "Yanskaya" food will hold back sodium, warm and alkalize the body.

Macrobiotic menu for the week

The basis of the diet should be cereals, fresh vegetables and fruits grown in the region of residence. Russians should give preference to cereals growing on their land, avoid eating Chinese rice and western genetically modified cereals. You can cook dishes from cereals and vegetables in any way. The main thing is that the grain is whole, not amenable to chemical processing. The amount of "live food" with a macrobiotic diet should be 60–70%. Macrobiotics allows the consumption of meat, fish, eggs, and fermented milk products.

Monday

• Breakfast: oatmeal porridge with dried fruits and whole grain bread topped with a slice of cheese.
• Lunch: vegetable soup with cabbage, green peas, carrots, beans with salad from cucumbers, zucchini, herbs.
• Dinner: steamed fish with seaweed salad dressed with sesame oil.

Tuesday

• Breakfast: buckwheat porridge with boiled chicken breast and cabbage and carrot salad seasoned with sunflower oil.
• Lunch: vegetable broth made from cauliflower, broccoli, carrots, onions with millet and a slice of whole grain bread.
• Dinner: boiled fish with zucchini and greens salad.

Wednesday

• Breakfast: a portion of low-fat cottage cheese with a bar made of cereals, dried fruits, nuts.
• Lunch: green borsch with spinach, boiled egg and rye bread.
• Dinner: buckwheat porridge with boiled chicken fillet, cucumber and tomato salad.

Thursday

• Breakfast: wheat porridge with unsalted cheese and herbs, bran loaf.
• Lunch: soup with seasonal vegetables, two chicken eggs, a slice of wholemeal bread.
• Dinner: baked potatoes with salad of cheese, tomatoes, basil.

Friday

• Breakfast: millet porridge with dried apricots, raisins, nuts.
• Lunch: soup with asparagus, broccoli, cauliflower, green peas, onions, carrots with buckwheat and a slice of wholemeal bread.
• Dinner: seafood salad with cherry tomatoes, herbs, grated parmesan cheese, bran bread.

Saturday

• Breakfast: corn porridge with sauteed zucchini, carrots, onions.
• Lunch: red borsch with potatoes, cabbage, beets, onions, carrots with a slice of whole wheat bread.
• Dinner: baked fish, cabbage salad, radish, cucumber, greens.

Sunday

• Breakfast: stuffed cabbage rolls with buckwheat, sauteed vegetables and a slice of whole grain bread.
• Lunch: fish broth from vegetables and a slice of bread with cheese.
• Dinner: vegetable stew with chicken, beans, carrots, onions, zucchini.

Recipes for Macrobiotic Nutrition

Oatmeal with dried fruits and nuts

• Cooking time: 20 minutes.
• Servings Per Container: 1 person.
• Calorie content: 404 kcal.
• Purpose: breakfast.
• Cuisine: Russian.

Oat dishes contain a maximum of valuable components for the human body. You can enhance the beneficial properties of porridge made from whole grains of oats with additional ingredients: dried fruits, berries, honey, nuts, vegetable oils. This assortment of highly nutritious substances will provide the body with the majority of vitamins and minerals, and will energize for the whole day.

Ingredients:

• whole oat grains - 150 grams;
• a mixture of dried fruits and nuts - 70 g;
• honey - 17 g;
• sunflower oil - 1 tablespoon.

Cooking method:

1. Rinse the oats, add water in the evening, leave in this form until morning.
2. Drain the water, pour in fresh, put the grains to simmer for 15 minutes, stirring all the time.
3. Add a cocktail of dried fruits and nuts to the porridge, simmer over low heat for another 5 minutes.
4. Let it brew, season with vegetable oil.
5. Eat the cooked porridge slowly, chewing all the ingredients thoroughly.

Vegetable soup with millet

• Cooking time: 35 minutes.
• Servings Per Container: 3 Persons.
• Calorie content of the dish: 299 kcal.
• Purpose: lunch.
• Cuisine: Russian.
• Complexity of preparation: easy.

The first vegetable dish is a storehouse of useful vitamins, microelements, and fiber. The rich vegetable broth has a beneficial effect on the gastrointestinal tract. This soup is delicious, hearty and light. Due to the fiber contained in vegetables, the feeling of fullness lasts for a long time, and the variety of nutrients gives a boost of vitality throughout the day.

Ingredients:

• millet - 150 grams;
• cauliflower - 100 g;
• broccoli - 100 g;
• carrots 50 g;
• onions - 50 g;
• sunflower oil - 2 tablespoons.

Cooking method:

1. Wash and cut vegetables.
2. Add chopped ingredients to boiling water.
3. Simmer for 15 minutes.
4. Fry the onions and carrots in vegetable oil.
5. Season the soup with stir-fry.
6. Pour into bowls, sprinkle with herbs, serve.

Steamed buckwheat with sauteed vegetables

• Cooking time: 30 minutes.
• Servings Per Container: 2 Persons.
• Calorie content of the dish: 136 kcal.
• Purpose: breakfast, lunch, dinner.
• Cuisine: Russian.
• Complexity of preparation: easy.

Buckwheat is one of the most valuable cereals, rich in many important nutrients. This cereal is different in that it does not require cooking - you just need to fill the cereal with hot water, it will stand, steamed and you can eat it. Thanks to this method of cooking, buckwheat porridge retains all the useful microelements, which the "queen of cereals" contains in excess.

Ingredients:

• buckwheat - 300 grams;
• onions - 50 g;
• carrots - 50 g;
• zucchini - 100 g;
• sunflower oil - 3 tablespoons.

Cooking method:

1. Rinse the buckwheat.
2. Pour boiled water over.
3. Cover the container with a lid, let it brew.
4. Fry the zucchini.
5. Add onions and carrots to the frying.
6. Mix the roast with the porridge.
7. Sprinkle with herbs, the dish is ready.

Video

Macrobiotics is a nutritional science founded by George Osawa. The doctrine assumes that in any food there are two types of yin and yang energy. But only in some products is yin and yang balanced with each other. Macrobiotics states that maintaining health requires eating balanced and organic foods that grow close to where you live.

Every age has a different reason to lead a healthy lifestyle. Up to 30 years old - we are driven by the desire to please the opposite sex. At 40, we want to prolong our youth. And after 50 we are forced to “take up health” diseases.

called-
« ».

There are many theories trying to describe the laws of our body and health parameters. But there are five characteristics that are very easy to measure. The results obtained will allow us to make an assessment of our health.

This is our weight, or rather our body mass index, blood pressure, blood sugar, blood cholesterol, pH (hydrogen) - an indicator of the internal environment. Take a look at the table.

These characteristics are basic indicators of our health. Having restored their normal values, we will allow our body to correct the mistakes itself.

The Himalayan diet can do this in just two weeks.

Macrobiotics in its practice uses two main tools - diet and food. Only the simultaneous use of these tools will help you quickly achieve results.

George Osawa suggested using 10 diets: the weaker your health, the tougher the diet. And here macrobiotic porridge is one of the most important trump cards!

1. The first law of macrobiotics

The cells of our body are completely renewed with a certain
rhythm. If supplied with food during the cell renewal period
healthy "building material" for cells, then through a certain
time you get a healthy body.

The Japanese physician J. Osawa believed that blood cells are renewed completely in ten days. During this period, it is enough to adhere to a macrobiotic diet to get rid of any disease. Also, according to Osawa, all cells of the body are completely renewed in seven years.

That is, if you eat macrobiotic foods for 7 years, after this period you can get a completely new body.

Modern, including radioisotope studies, have confirmed that
the cells of our body are really constant. This period of renewal is somewhat different from that adopted by J. Osawa. Currently accepted

Blood renews in 150 days

Liver - for 300 days

Skin 14 - 90 days

Bones for 10 years

Muscles - over 15 years

Intestines:

Epithelium - in 5 days, completely in 16 years

The hippocampus (the brain region responsible for information) and the olfactory

Bulb - in 3 years,

The brain is not completely renewed

The heart cell renewal rhythm is not defined.
Since macrobiotics believes that for recovery,
are renewal of blood cells, then the optimal period of macrobiotic treatment is a period of 5 months (150 days.)

According to eyewitnesses, J. Osawa treated people for 10-15 days.
Indeed, about 30% of all blood cells are renewed in 10 days. And this is enough for a person to feel significant relief from macrobiotic nutrition.

2. The second law of macrobiotics

... Long years of life and the absence of diseases are a consequence
maintaining a constant balance of all energies in the body.
According to classical macrobiotics, all diseases are caused by an excess of YIN and YANG energies.

The great medical teachings of China, India and Japan are based on these definitions. For simplicity, consider: Yang is the energy of the masculine principle, the Yin energy has a feminine principle.

But it is more convenient to define that YAN is the energy of development, growth. YIN is the energy of unification, YIN diseases: chronic fatigue, coronary heart disease, ischemic stroke, depression, hypotension, anemia, obesity, hemophilia, laucoma, poliomyelitis, cancer.

Yang diseases: arthritis, gout, many heart diseases, hemorrhagic
stroke, hypertension, diabetes, dysentery, various eczema, psoriasis,
all inflammations and infections at the initial stage, prostatitis, insomnia.
Macrobiotic treatment involves the elimination of excess energy.

All that we eat, J. Osawa also divided into YIN and YANG foods.
Accordingly, in order to get rid of Yin diseases, it is necessary
to eat YANG foods, and for the treatment of YANG diseases it is enough to eat YIN foods.

Unlike historical, modern macrobiotics defines
maintaining the balance of all energies in the body, like keeping
acid-base balance of its internal environment.

All diseases in modern macrobiotics are divided into diseases,
caused by acidification or alkalization of the body. Foods also carry an acidic or alkaline load.

Modern macrobiotics considers more than 200 diseases to be caused by
change in acid-base balance.

As a result of vital activity in the body, acids accumulate and change
acid-base balance. The speed of these changes determines
aging time.

1.3 The third law of macrobiotics.

To restore health, it is necessary within five
months to eat food that will restore acid-
alkaline balance of the internal environment of the body.

This is a consequence of the first two laws of macrobiotics. Five months is the period when all the blood cells, the carriers of life in our body, are renewed. With the onset of acid-base balance, the metabolism will be restored, pathogenic viruses and bacteria, cancer cells will die, the body will be cleansed of toxins and poisons, the level of cholesterol and sugar in the blood will normalize, the nervous system will function normally system.

The person will start to feel much younger.