Harvesting the seas – the use of sea vegetables in Macrobiotics

Following the latest tragedy in Japan causing immense devastation and nuclear fallout in the region, the importance of eating sea vegetables (or seaweed) has been brought back to public awareness by the international media as a panacea for protecting the body from the harmful effects of radiation. Although algae such as Spirulina and Chlorela have made it to the forefront due to their high nutritional value and proven effects in binding to radioactive substances in the body, there are more, edible and nutritious plants from the earth's waters which have similar and even more powerful effects, and have been used traditionally worldwide for hundreds of years for a wide variety of health issues.

Although strange to most westerners, sea vegetables have played an important role in the cuisine of many traditional cultures around the world. Our common knowledge today is mainly of those cultivated traditionally in Japan and imported to health food stores in the west. Although the Japanese are probably the only culture which has maintained the tradition of eating sea vegetables, it has been used for centuries by natives in the coastal areas of North and South America, Scotland and Ireland, Scandinavia, Russia, the Mediterranean, China, coastal Africa, Australia and the Pacific. They were used in stews, breads, soups and eaten as snacks, all consumed intuitively knowing they provide a large supply of natural minerals and trace elements to the body, and a great deal of flavor to our food. In fact, the artificial flavor enhancer Mono-Sodium Glutamate (MSG), widely used today in the commercial food industry and proven to be detrimental to our health, was originally cultivated and then synthesized from the Kombu seaweed a native of the seas of Japan. Kombu can still be used in it's original form when cooking grains and beans, enhancing their flavor and enriching them with beneficial minerals.

The health benefits of sea vegetables have been well known for centuries. They give a rich taste, color and texture to meals and have traditionally been known to strengthen the kidneys, intestines, digestive system, sexual organs as well as improve concentration and will power. Seaweeds were taken medicinally to dissolve fat and cholesterol deposits due to large intake of animal fat in an earlier stage of life. Sea vegetables have been proved to reverse hardening of the arteries, regulate blood pressure and thyroid activity and even regress tumors as well as binding to radiation and heavy metals and eliminating them from the body.

In addition to food and medicine, seaweeds have been used since ancient times as fertilizer, insulation material, a source of salt and for use in the manufacturing process of glass. Agar agar, a common seaweed in warmer waters and a natural gelatin, is still used today in the food industry as a filler, emulsifier and stabilizer in processed foods and in cosmetics.

Today, although forgotten in most of the western world, the Macrobiotic movement has reawakened the world's interest in these amazing and versatile plants and they are now cultivated again in some of the coastal regions in North America such as New England, Maine, Nova Scotia and California. In many countries such as India and Israel, seaweeds are cultivated on inland farms. Of course, the quality of natural seaweeds from the seas is far greater as it contains the high mineral content of the ocean's salt and energetically, by eating these plants we are connecting the primordial life form which preceded us in the oceans, and still exists in us. The salt composition of sea water is the same of human blood. This enables us to balance our mineral intake and the quality of our blood, building a stronger and healthier body and mind.

Sea vegetables contain high levels of a wide variety of vitamins, minerals and trace elements such as: Iron, Calcium, magnesium, phosphorous, Sodium, Potassium, Zinc, Iodine, Vitamin A, C and many more nutrients which are essential for building healthy bone, nail, hair tissue as well as maintaining and regulating healthy metabolic functions of the body and our hormones. For example, it is known than an Iodine deficiency may cause an imbalance in the thyroid gland. Sea vegetables such as kombu ad Hijiki are recommended for these patients to be eaten daily in their diets.

Mineral Content of Various Sea Vegetables

(milligrams per 100 grams)

Sea Vegetable	Calcium	Phospherus	Iron	Sodium	Potassium
Agar agar	567	22	6.3	-	-
Arame	1170	150	12	-	*
Dulse	296	267	-	2085	8060
Hijiki	1400	56	29	-	*
Irish moss	885	157	8.9	2892	2844
Kelp	1093	240	-	3007	5273
Kombu	800	150	-	2500	*
Nori	260	510	12	600	*
Wakame	1300	260	13	2500	*

Sources: United States Department of Agriculture and Japan Nutritionist

Association.

Note: A dash signifies a lack of reliable data for a mineral believed to be present

in a measurable amount. An asterisk (*) signifies that information is

not available.

In the next articles we will go further into the details of some of the sea vegetables available to us today, including specific health benefits and recipes. For now we will start with one of my favorites, Arame:

Arame

Traditionally known in the west as sea oak, Arame is a brown algae native of the pacific ocean, mainly on the coasts of Japan and South America. Its wide, thick leaves are dried and shredded into wiry like threads, and then they can be soaked and cooked, turning dark brown and having a sweet, delicate taste. Most commonly they are sauteed with root vegetables or tofu or added to soups and salads.

Arame is high in complex carbohydrates, fiber, niacin, calcium, iron and iodine, and is used for relief of female disorders and to bring down high blood pressure.

Tempeh & Arame Kinpira

Kinpira is a traditional Japanese dish using root vegetables (carrot, burdock or lotus root together with Arame or Hijiki seaweed. The word Kinpura literally means to saute and simmer, which is exactly what we do in this recipe. It is known to strengthen internal organs and give good Yang energy for weakened vitality. In this Delicious and east to make recipe we add Tempeh as well which gives us good quality protein and the great benefits of a fermented soybeans.

1 package of Tempeh, defrosted

½ cup dried Arame seaweed, soaked in cold water

1 large onion, sliced thinly

2 carrots, sliced into matchsticks

Sesame oil

Salt / Soy sauce

1. Cut tempeh into cubes and fry in oil until golden brown. Remove from pan and dry off the oil.

2. Saute onions and carrots for 2-3 minutes until onions are translucent. Add Tempeh and       Arame seaweed and a little water to prevent burning. Add a pinch of salt or a few drops of soy sauce and simmer for 20-25 minutes.

Upcoming Macrobiotic workshop in Koh Phangan - Sunday, July 17th 10AM-3PM

The Energetics of Food

An Introduction to Macrobiotics

·        Get a clear overview of the Macrobiotic principles & philosophy of balance.

·        Learn how food effects your body, mind and spirit and about the healing properties of different foods.

·        Learn to adjust your diet in harmony with the climate, season and your personal condition and bring more balance into your life.

·        Learn how to cook simple, delicious, Vegan Macrobiotic dishes using local food products.

   “All beings are derived from food”

                                                --The Bhagavad Gita

  
   Daniel Davis is a Macrobiotic
   educator & chef

   trained at the Kushi Institute

   in Massachusetts, USA.

NEXT WORKSHOP:

Sunday, July 17th 10AM-3PM

Price: 750 Baht

(price includes a full Macrobiotic meal that we will prepare together)

Workshop takes place in Hin Kong, 5-minute drive from Ananda Yoga resort or from Srithanu 7-11

Contact: 080 538 2069

http://thesattvickitchen.blogspot.com/

gashmand@gmail.com

Food and Meditation - The Sattvic Path

For as long as mankind had its spiritual practices, be it prayer, meditation, yoga and the likes, it has always accompanied them with dietary guidelines, aimed at supporting and allowing the best possible results of these practices. This goes back to the dietary code gives to the people of Israel as described in the bible, down to the Vinaya code of the Buddhist order, the dietary restrictions given to yoga practitioners in India and the special diets given by the Shamans in the Amazon among others It was known for millennia by the great sages of all traditions that what you eat will directly effect your state of mind and the depth of your spiritual practice.

In the Yoga tradition of India, for example, foods were categorized into 3 groups, according to the 3 Gunas, or tendencies that exist in the universe:

Tamas – The heavy, dulling foods, causing inertia and laziness in the mind and body, lack of energy and sleepiness. These include meat, old and rotten food and mushrooms among others.

Rajas – Fiery, stimulating foods that will cause agitation of the mind, many thoughts and restlessness in the body. These include hot spices such as chilli and black pepper, garlic, onions, coffee and the likes.

Sattva – The pure, pristine force acting as a balance between the two others and allowing peace of mind, tranquility and optimal conditions in the body and mind for deep, still and profound meditation practice. This food will be clean of any unwanted chemicals, cooked with care and love, not spiced, wholesome, sweet tasting and light on digestion. This is a Sanskrit term used in the context of Yoga practice, but I would like to apply it here in a much wider perspective in my view of a balanced and harmonious diet.

It is my personal experience, practicing meditation for several years and spending a lot of time in silent meditation retreats around the world, that the food I consumed during these days of deep practice directly effected the quality of the thoughts I encountered, the level of energy I had in my body to sustain alertness throughout the day and finally the depth of states that I managed to reach as a result of the practice.

Generally, meditation retreats worldwide cater to a vegetarian diet, considering the fact that most spiritual practitioners in the west avoid eating meat. But still this does not mean any vegetarian or vegan food will be conducive to our meditation practice. In order to maintain sufficient levels of energy throughout a long day of practice, at least two meals a day should include a whole grain, providing the brain with a sufficient amount of energy in the form of complex carbohydrate allowing a gradual breakdown of the sugars in the body and sustaining these levels of energy for many hours. This is the wiser alternative to serving white rice, bread, pasta or any other refined grain, causing the energy level to fluctuate rapidly, creating fatigue by the late afternoon, a time when many practitioners testify they have a hard time concentrating or keeping awake during meditations. The same applies to over-eating and eating large amounts of protein in the form of meat or legumes.

Fluctuation of the mind is also known to be one of the struggles in retreats. Obviously, we cannot control the mind's activity as we try to cultivate a steady and calm witness, observing these thoughts as they arise and pass away in our field of consciousness. But we can give ourselves a proper support by avoiding spices in our food, garlic, onions and stimulants such as coffee and black tea, sugar and food which contains chemicals. These have a direct effect on the thought process and by keeping it simple we can create a big support to a calm mind and deeper meditation.

The chemical and molecular structure of the food we eat is not the only aspect of our food that will effect the quality of our mind's activity. It is the subtle aspect of the energy of the food which also has a profound impact. Putting it in Macrobiotic terms, The more Yin foods we consume in the form of fruit, dairy, sweets, spices, etc., the more expansive, dull, lazy and fatigued our mind will become; the more Yang food in the form of salty food and animal food, the more our mind will become contracted, tight, rigid and aggressive, not allowing relaxation and surrender in meditation practice. Thus a balanced diet focusing on the middle of the spectrum of Yin and Yang, consisting of whole grains, vegetables and beans will provide us with sufficient, balanced and harmonious energy to connect to the subtle aspects of life and nature. Our meditation practice in fact is a form of connecting to life in a more direct and harmonious way, so beginning with this attitude on the physical level with a balanced and harmonious diet will simply give a proper base for this movement to unfold.

This correlates to the Yogic point of view regarding the energy channels running through our body. The main channel, Susumna Nadi runs along the spine and connecting our lower aspects of the physical and mental structure with the higher, more divine ones. This channel is accompanied by two secondary channels, Ida Nadi and Pingala Nadi representing the feminine, Yin energy and the Yang, masculine energy, respectively. Once a balance is achieved in these two Nadis via different Yoga techniques, meditation, breathing exercises etc., the energy in Susumna nadi will flow freely and allow us to reach higher states of consciousness. The flow of energy in the Nadis is affected also by the food we put in our bodies, and by maintaining a proper balance between these energies in applying the Yin-Yang principals to the food we eat we can greatly influence the level of our spiritual development. A clean, simple and wholesome diet has been practiced for centuries in this way all over the world, recognizing that the benefits do not amount to merely better health and weight loss, but that it goes much deeper...

Our physical body functions as a vehicle. A prefect vessel to be used in order to realize the divine consciousness that we are. It is by using the intricate functions of this vessel in a balanced and harmonious way, by giving it the proper nourishment on the physical level that it can be utilized for its higher functions on the mental and spiritual levels. This must begin with the mundane foodstuff as this is our most direct and immediate access point to influencing our entire being on all levels. Bringing our awareness into matter, transforming it into aspiration, harmony, peace and bringing forth spiritual evolution.

Macrobiotics in Thailand

Macrobiotics, the art of healing and rejuvenation, was brought to us originally by our teachers, Georges Ohsawa and Michio Kushi from Japan, relying on the philosophical and practical basis of Chinese tradition. Having lived in Japan and later on the northeast United States, the practicality of the Macrobiotic diet and lifestyle has been based on the conditions in temperate climate zones and using the food products available there. Common interchanges have been done between Japan and the US as well as some European countries, such as growing rice in California and cultivating certain types of Japanese sea vegetables such as Wakame, Kombu, Hijiki and Nori on the American and European coasts and using condiments such as Miso, Gomashio and Shiitake mushrooms, also native to Japan, but found appropriate in the western northern hemisphere due to the similarity in climate conditions.

However, this covers only the northern part of the world. What about those practicing Macrobiotics in tropical and sub-tropical climate zones such as the middle east, south America and southeast Asia? I have searched all over for a book or a guide of some kind which can explain the differences in external conditions and how they affect out internal environment, affecting our choices of food in accordance with what is grown locally and has been eaten traditionally by the locals, because that is usually where we find the most accurate wisdom, not watered down by modern western culture and its imbalanced eating patterns, now prevalent in most underdeveloped countries.

There are Macrobiotic communities in Israel, Lebanon, Egypt, the Persian gulf, India, Thailand, Malaysia, Indonesia and many more countries where the climate is much hotter than in Japan and New England. Tropical fruits grow abundantly and there is an age old tradition of natural healing characteristic of each country.

When one visits Thailand on vacation, the first impression of this south-east Asian paradise's culinary culture is that of very spicy, hot, oily food, based on coconut milk curries and large amounts of chicken, pork and fish. Not to mention the wide variety of junk food and fast food available in the cities and even in the small villages, a trend that seems to be taking over Thailand rapidly. However, when looking deeply into the Thai history and heritage, and examining closely what the older generation still consumes daily, we see a different picture hiding behind the facade of modernization. We see a wisdom based on the principles of balance and the utilization of local, mainly plant-based and marine natural resources. It is the recent decades' infiltration of western dietary habits that have completely skewed the current generations attitude towards what they eat, and today that wisdom is almost not to be found in Thailand, especially to the casual tourist.

Doing some research I have discovered an ancient Thai “Macrobiotics” called Cheewajit which uses the principles of balance and is based on a diet consisting primarily of grains, beans and vegetables.

I found myself living in Thailand on and off in the past 2 years and found many ways to incorporate Macrobiotics into my lifestyle here without compromising my adherence to the Macrobiotic principals, which ultimately are universal and can be applied anywhere.

Thailand enjoys a classic tropical climate. The temperature never goes below 25 degrees celcius and there is comfortable, hot weather almost all year long. There is a rainy season from October to December, this is when most of the years' rainfall occurs allowing an abundance of green, lush vegetation to cover Thailand's mountains, plains and picturesque islands.

Having a climate which is obviously more Yang compared with the temperate climate, the food that grows here is more on the Yin side. Tropical fruit such as Mango, Papaya, Pineapple, Durian, Jackfruit, Bananas, Mangosteens and more, characterized by their large water content and sweet taste grow in most areas and are consumed moderately by the locals. It is very easy to come to Thailand as a tourist and get very excited from the cheap availability of these fruit, and in order counterbalance the unfamiliar heat, we eat a lot of them. This would be a mistake, given we have a different constitution, unlike the Thais' and any excess in these fruit will cause an imbalance due to their high sugar content.

The Thai people, as all Asian nations base their diet primarily on Rice as their number one grain. The rice traditionally eaten was a Long grain Brown rice called Hom-Mali. Today not many Thais eat this rice because they have become accustomed to polishing their rice in the past 60 years or so and eating it white, influenced again by the west and their imbalanced eating habits. However, the current Thai king is a great supporter of natural foods and organic agriculture and he made brown rice available virtually everywhere in the country. Other grains which are available are millet and barley, although not consumed often by locals.

For protein the Thais rely today primarily on animal food, but again this was not the case in traditional Thai society. Thailand is surrounded by water so fish were always a main part of their diet. However the introduction of Pork and red meat into the country in the past century has greatly imbalanced their health conditions and led them astray from their traditional way of eating. Chicken was eaten traditionally as well, but in small amount, and was grown with natural farming methods unlike today where mass production uses chemicals and synthetic hormones to increase the size and growth rate of the animal. This relatively new custom lead to a prevalent obesity problem in Thailand, as well as other diseases which were common only in the west until then. The rest of the Thais' diet has been modified as well in order to balance the heavy, Yang meat intake, so inappropriate to Thailand's hot climate. The use of sugar and spices has increased and anyone who's ever visited Thailand can testify that almost anything you order in a restaurant has two ingredients dominant above all: Sugar and Hot Chilly. Both are extremely Yin, therefore the modern day Thais are living on both extreme ends of the Yin-Yang scale, constantly trying to balance them and taxing the body's internal functions over and over again, much like the western diet does.

Traditionally, spices were used in Thailand to release heat from the body and enable people to function under conditions of extreme heat. They are used a lot in the Thai curries which are based on coconut milk, a very Yin substance, hard to digest but easier assimilated into the system when cooked and with the help of spices which break down its high fat content. But again, this has been taken to an extreme with the chilly peppers, a relative newcomer to southeast Asia as it originated in South America.

I feel the application of the Macrobiotic diet and principles can be done in Thailand quite successfully if we wisely take into account the proper modifications this entails. For example, the use of coconut milk as a cooling and oily substance for cooking. Applied heat to this highly fatty and oily liquid will allow proper digestion and help us enjoy this fruit or nut which grows so abundantly in this country and provides the locals many health benefits as well various uses for other parts of the tree.

The use of local herbs and roots such as Keffir lime leaves, Lemongrass and Galangal to name just the main ingredients in the popular Thai dishes. They provide flavor and will help release heat from the body in tropical dry season. Caution should be taken when trying to apply strictly temperate climate Macrobiotic diet in the tropics. Eating lots of salt and kombu will have a negative effect on our body's balance and heat metabolism and can prevent the body from releasing toxins in a natural way. Good quality Yin foods such as Shiitake mushrooms and Daikon, widely available in Thai markets would be the wise choice for eliminating toxins in hot weather.

Though not seen in most restaurants, beans are an important part of Thai food and a large variety is available from azuki beans to pinto beans and kidney beans. Soy beans are used for making tofu and snacks, as well as soy milk which has become very popular in recent years. Even Tempeh is available in some places, although its origin is south of Thailand, in Indonesia.

The most impressive spectacle for a vegetarian coming to Thailand is the abundance and large variety of vegetables available in the markets. Being in a hot climate, the need for root vegetables is little, though carrots, daikon and taro root are widely available. Most of the vegetables are from the round and leafy families such as the squashes gourdes and various members of the cabbage and kale families. Here are a few examples:

Baby corn - used in many Thai curries and is actually the same as regular corn, only harvested at a young age.

Thai pumkin - addictive sweetness

Bottle gourd

Chinese Cabbage

Chinese Kale. A mineral rich leafy green eaten traditionally in Thailand

Keffir Lime leaves. These give one of the distinct flavor of Thai cuisine

Yard-long beans

Oyster Mushrooms

Taro root. A very starchy root used for thick soups and desserts.

Bok Choy

To Conclude, I believe Macrobiotics is definitely possible in Thailand, despite the differences between the the movement's originators' ideas and the climatic reality in the tropics. Incorporating a proper balance with the heat by using a little more raw vegetables, fast cooked dishes, fruit and mild spices to cool off the body and release heat will work to balance our bodies and live in harmony with our natural surroundings. The use of lighter, more yin grains like long grain brown rice and corn are also more appropriate. Fish and seaweed would be appropriate due to the proximity to the sea and the Thai people's long tradition of harvesting the sea.

In short, when we look at what is available in the country's markets and dare to examine a little under the hood of what a people have been eating traditionally for hundreds of years, we can discover a world of possibilities for a wholesome and balanced way of life, wherever we are and however confused we get by the modern way of living and eating.

Some photos from the first Macrobiotic workshop this season in Koh Phangan, Thailand

Cashews and Agar agar

Veggies on display

Grains, beans, seaweeds, nuts and seeds

Loraine and Craig preparing Kinpira

Messy Kitchen at its best

Boiling apples in apple juice for delicious apple kanten dessert

Vegetables waiting for blanching

Mung bean sprouts

Delicious sweet thai pumpkin

Long rain brown rice salad

Tempeh-arame kinpira

Azuki aquash wakame dish - a Macrobiotic classic

At the end of the workshop we sat and enjoyed the delicious work of art

A bit of Ayurvedic wisdom

The use of beneficial food is the only cause of growth of a person, while the use of food that is injurious is the cause of disease. It is in consequence of this deterioration that there took place a corresponding deterioration in the sap, purity, taste, potency, post-digestive effect and quality of seeds and plants. In this manner, righteousness dwindles in each succeeding age by one quarter... Until eventually the world comes to dissolution (and is reborn). ~Charaka Samhita

Wholesome fall recipes

Although I am sitting in a hot room in Jerusalem, Israel with 35 degrees Celsius outside, it is officially autumn in the rest of the world and this calls for changes in our diet and lifestyle. These changes have become unnoticable in our times since most of us try to avoid the weather outdoors by using air conditioning and central heating. This artificial temperature control causes our bodies to move farther away from the natural rhythm of nature which expresses itself through the seasons and the cycles of heat and cold, dryness and dampness.


The end of summer and beginning of autumn are represented in Traditional Chinese Medicine by the earth and metal elements, respectively. They mark the shift from the more active and expansive energy of spring and summer, where energy is released from our bodies, to the more passive and contracted energy, the time for building up energy in our bodies and conserving it so we can utilize it the next spring/summer part of the cycle. This naturally entails a slowing down of the pace, longer cooking and consumption of heartier, sweeter and grounding vegetables such as pumpkin, winter squashes and sweet potatoes, grains like millet and short grain brown rice and beans such as chickpeas and Azuki cooked in stews and soup.


Here are two recipes which can can ease the transition for you, using lighter vegetables and fruit in longer cooking methods, since we are still enjoying some warmer days before the cold comes in:


Creamy Mushroom – Leek soup

1 large leek (or 2 small)

250 grams fresh Champignon mushrooms

2 tsp light sesame oil

6 cups water or vegetable stock

1 10cm piece of kombu seaweed

1 tsp salt

pinch white pepper (optional)

½ bay leaf

3 tbs kuzu dissolved in cold water

2 tbs white miso (or 1 tbs barley/brown rice miso)

Chopped parsley or scallion for garnish

1. 
   
   Slit leeks lengthwise and clean our dirt between layers, then thinly slice.
2. 
   
   Heat oil in skillet and saute leeks over medium heat for 2 minutes. Add mushrooms and pinch of salt and saute for a few more minutes until mushrooms are soft.
3. 
   
   In a medium sized pan, place water or vegetable stock and kombu. Bring to a simmer, uncovered over medium heat. Remove kombu as soon as liquid starts to bubble.
4. 
   
   Add to the stalk salt, pepper, bey leaf and sauteed vegetables. Simmer until tender.
5. 
   
   Puree half of the soup in a blender and rerun to the pot.
6. 
   
   Dissolve miso in water and add to the soup. Add kuzu to the pot while stirring, simmer for 1-2 minutes more and remove from the heat. Serve hot and garnish with chopped parsley or scallion.

Cider poached pears

3 ripe but firm pears, halved and cored.

1.5 cups Apple juice

½ cup water

1 cinnamon stick

5 whole cloves

pinch sea salt

1 tbs mirin

1 tbs kuzu, dissolved in cold water

Toasted and chopped walnuts or pecans for garnish

1. 
   
   Arrange a single layer of pear halves on the bottom of a medium sized saucepan.
2. 
   
   Pour in mixture of apple juice and water almost to cover pears. Add spices and salt and simmer, covered until pears are soft.
3. 
   
   Remove pears, drain and place in individual bowls.
4. 
   
   Strain liquid and return to the pan. Cook down to 1 cup and add mirin.
5. 
   
   Add kuzu while stirring and continue simmering until it thickens and becomes translucent. Simmer 1 minute more.
6. 
   
   Ladle sauce over pears and sprinkle nuts on top before serving.