by Fred Rueff
Macrobiotic Diet is your healthy workout – lifting pots, lugging shopping bags, & muscle toning as you’re chopping veggies! Now your actual cooking supplements your physical workout, & healthy eating benefits double!
Who would ever think cooking’s a workout? Well, you just better believe it!
Welcome to my kitchen, designed for cooking our macrobiotic diet! I could call it the macro gym! Just the iron skillet alone weighs about 5 – 6 pounds, so who needs weights when you’re pumping these babies in the morning? Expert that I am for frying tofu – a favorite for our take-out lunches, and I’m flexing those biceps pretty strongly!
Just this week I’ve been preparing carrot daikon drink, a special cleanser for the intestines after having a bit too much bread on the Cote ‘d’ Azure last week. Using this ceramic grater and doubling the 1/4 cup carrot and 1/2 cup daikon for my wife and I, got me thinking about this physical workout! I was sweatin’ like at the Club! Couldn’t believe it!
And what about lifting the Le Creuset cookware we enjoy, or the Brazil on My Mind cookware like used in the Babylonian days? That sandstone is pretty hefty stuff, and we only the have the smallest size!
Ever made Gomashio? You’re stirring the surigochi around the suribachi! I mean, you’ve gotta enjoy a strong arm to crush everyone one of those sesame seeds like Aveline Kushi answered, when she was asked in a macrobiotic cooking class: How many seeds do I need to crush? I wish I could have seen the lady’s face when Aveline softly said, All of them my dear, just all of them.
Tonight I just prepared the Natto. Stirring that little container of fermented beans with a pair of cooking chopstix for 100 counts! I gotta tell you, I was ready to stop at 25. But no, I kept going and going! It’s the sticky part the stirring creates that benefits you when eating natto, and we were going to get our money’s worth! What a treat! Here’s the macrobiotic diet recipe for natto: just add mustard, chopped scallions and a bit of shoyu, and bingo, you’ve got some dish! And muscle tone to prove it.
Now Koi Koku is the kicker! You’ve gotta put on your favorite music and get ready for a stint in the kitchen to do this dish. We made it just about 2 months ago to correct a lack of B-12. It’s a strong dish, and we’ve made it before for our clients, because it takes lots of energy and strength to matchstick 3 1/2 or more pounds of burdock! You see, the amount of burdock is the same weight as the carp – and it’s almost impossible to find a carp less than 3 1/2 pounds. Ours was 5 pounds cut up, so you do the math. That cutting took 2 of us 11/2 hours. We
And what about washing these heave-ho pots! Our Le Creuset wok – for example – is one big hunk of steel and solid enamel – gotta be 8-9 pounds! Initially I use to call myself the Chief Macrobiotic Dishwasher, and I was feelin’ my muscles every time Marsha called – Fred, please help me out here. Even though she tried to keep up with the dishes, & pots and pans, there would be a sink full. I have become very efficient in that department, and developed more arm strength in the doing. Now I’ve graduated to sous chef and can tell you there is plenty muscle activity in all this specific chopping, dicing, slicing, matchsticking, and chunky cutting. And you know, even the shopping is a body builder! Lugging those bags! We buy the apple juice in these huge gallon containers and we always buy a few at a time.
Hope I’ve whet your appetite for a great adventure in macrobiotic diet, and macro-muscle making in the process. I mean to say the food is the greatest we’ve ever enjoyed, and it certainly puts us in the direction of health as our macrobiotic counselor, Warren Kramer often says. Isn’t it great to think we can muscle tone at the same time we’re eating right! So let’s keep on kitchen pumpin’!