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Macrobiotic foods consist mainly of whole grains, vegetables, and legumes, eaten raw or minimally cooked. The diet can be altered by factors such as season and region. Whole grains, vegetables, and beans are staple macrobiotic foods, while occasional consumption of processed foods is allowed but not considered macrobiotic. A complete list of macrobiotic foods can be found on macrobiotic living websites or in books.
Macrobiotic foods are made up primarily of whole grains, vegetables, and legumes that should be eaten raw or after minimal cooking or processing. According to macrobiotic guidelines, one’s diet and the types of food one eats can be altered by a number of factors. These factors include the season, as well as the region where one resides. Most macrobiotic diets allow occasional consumption of refined or processed foods, but these should be eaten in limited amounts as infrequently as possible. Although they are allowed as part of the diet, they are not considered macrobiotic foods.
One of the largest categories within the macrobiotic food sphere is whole grains. Grains on this list include spelt, millet, buckwheat, wheat berries, whole oats, and barley. Brown rices of different grain lengths are also included in this list. These types of grains are eaten as staple macrobiotic foods. They can be supplemented with other grains, such as cracked or flaked grains, as well as flour. However, these processed grains are intended for occasional use only.
Another important category of macrobiotic foods is vegetables. Green leafy vegetables, root vegetables, and squashes are important parts of a macrobiotic diet. A variety of vegetables should be included in every macrobiotic meal, along with a helping of one of the key grains listed above. Vegetables commonly used in macrobiotic cooking include cabbage, dandelions, watercress, kale, many varieties of squash, carrots, daikon, radishes, pumpkins, scallions, cauliflower, and shiitake mushrooms. A good macrobiotic diet should include a wide range of these and other macrobiotic vegetables, eaten regularly.
Beans are also considered macrobiotic foods. One stipulation, according to many macrobiotic plans, is that beans should not be eaten more than once a day. Lentils, black soybeans, and adzuki beans can all be used regularly as part of a macrobiotic diet. Legumes that should be used less frequently include black-eyed peas, broad beans, and navy beans, to name a few.
The full list of macrobiotic foods is extensive and can be complicated. For a complete list, check out a macrobiotic living website or buy a book on the macrobiotic diet. These guides can offer information on choosing the right macrobiotic foods for yourself and cooking the right types of foods as the seasons change. They can also offer important information on how to get proper nutrition while following a macrobiotic diet.
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