Basic Macrobiotic Cooking: Procedures of Grain and Vegetable Cookery

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George Ohsawa Macrobiotic, Jan 1, 2007 - Macrobiotic diet - 288 pages
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Our best-selling cookbook, this excellent book clearly presents the procedures of preparing whole grains and fresh vegetables. It is useful for anyone interested in greater health through cooking.
 

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Contents

Introduction
13
Theory
19
Kitchen Hints
26
Care and Use
33
Cutting Vegetables
43
Grains
56
Boiled Grain Roasted
62
PressureCooked Grain
68
Fish and Eggs
154
Salads and Dressings
162
Sauces and Condiments
173
Pickles and Pressed Salads
188
Breads
200
Desserts and Snacks
214
Beverages
243
Leftovers
250

Vegetables
78
Soups
104
Sea Vegetables
125
Beans
135
Menu Planning
259
Menus
267
Suggested Readings
279
Copyright

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About the author (2007)

Julia Ferre, CHT is a certified hypnotherapist and an integrative facilitator in helping to enable consciousness. Her work includes personal one-on-one sessions, group sessions, workshops, and writing for a worldwide audience. Julia began her personal transformation, healing from allergies and addictions through a change in lifestyle in 1980. She adopted a whole-food plant-based diet and a macrobiotic lifestyle, which includes the study of Eastern philosophy. Julia studied and apprenticed with Herman and Cornellia Aihara, direct students of George Ohsawa, the modern-day originator of macrobiotics. Julia wrote her first book, Basic Macrobiotic Cooking, in 1987. The 20th anniversary edition was published in 2007. Julia and husband, Carl Ferre, manage the George Ohsawa Macrobiotic Foundation, and write for and publish Macrobiotics Today magazine. The Foundation sponsors an annual summer gathering-the French Meadows Summer Camp-for which Julia wrote her second book, French Meadows Cookbook, published in 2008. In 1996, Julia's father, a Lutheran minister, passed away, and Julia had a profound spiritual experience. Another world opened up for her and she began receiving messages from the other side. From 2002 to 2003, Julia studied at the Avalon Institute and received her initial psychic training. In 2007, she received her Reiki 1 and 2 attunements, and in 2010, her Reiki 3 master attunements. Also in 2010, Julia graduated from the Sylvia Browne Hypnosis Training Center, receiving her hypnosis certification early in 2012. In August 2012, Julia graduated from the Hypnotherapy Training Institute and received certification from the American Council of Hypnotist Examiners (ACHE). Julia's third book, Food and Intuition 101 Volume 1: Awakening Intuition is now available. Food and Intuition 101 is a 3-volume set about the relationship a person has with food. Intuition, or inner awareness, can help a person choose healthy and appropriate food. Simultaneously, healthy appropriate food strengthens intuitive ability. This book is a self-help course divided into 101 lessons that sequentially teach you how to become aware of and develop your intuitive relationship to food. Julia lives in northern California with her family.

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