The International Macrobiotic School leads the way in Cooking for Health. One of our leading ‘Centres of Excellence’, based in the stunning countryside of south Devon, the aim of the school is to teach how to create the healthiest food using natural, unprocessed and local organic ingredients. It teaches plant based cookery, turning high quality foods into balanced, nutritious and delicious meals. But what is a ‘Macrobiotic Diet’…?
We asked School Founder and Principle Oliver Cowmeadow, who began studying macrobiotics and shiatsu at the Kushi Institute in London in 1980, and then studied extensively in Europe and America, before launching the International Macrobiotic School.
Macrobiotic cooking and eating has gained popularity for it’s focus on whole, natural foods and the potential health benefits. This dietary approach, rooted in traditional Japanese principles and philosophies, emphasises balance, harmony, and mindfulness in food choices.
The International Macrobiotic School based near Totnes in South Devon, stands as a beacon for those seeking to delve deeper into the principles and practices of macrobiotic cooking. Nestled in the picturesque landscapes of the Devon hills, the school offers comprehensive courses, workshops, and retreats that provide both hands-on experience and theoretical knowledge about macrobiotic cooking. Led by experienced macrobiotic chefs and educators, the school’s curriculum covers a wide range of topics, including cooking techniques, food selection, meal planning, and the philosophical foundations of macrobiotics.
Here are some of the key benefits of macrobiotic cooking and eating as explained by founder and principle Oliver Cowmeadow:
1. Promotes Overall Health: Macrobiotic diets prioritise whole grains, vegetables, beans, legumes, and seaweed while minimising processed foods, refined sugars, and animal products. This emphasis on nutrient-dense, plant-based foods can support overall health by providing essential vitamins, minerals, antioxidants, and phytonutrients. Such a diet may help reduce the risk of chronic diseases such as heart disease, diabetes, and certain types of cancer.
2. Balances Yin and Yang Energies: Central to macrobiotic philosophy is the concept of balancing yin and yang energies within the body. Yin foods, such as fruits and leafy greens, are considered cooling and expansive, while yang foods, like whole grains and root vegetables, are warming and contractive. By incorporating a variety of foods with different energetic qualities, macrobiotic diets aim to achieve balance and harmony, promoting optimal health and well-being.
3. Supports Digestive Health: Macrobiotic diets are rich in fiber, thanks to their emphasis on whole grains, vegetables, and legumes. Fiber plays a crucial role in digestive health by promoting regular bowel movements, preventing constipation, and supporting a healthy gut microbiome. Additionally, fermented foods commonly found in macrobiotic cooking, such as miso, tempeh, and pickled vegetables, contain beneficial probiotics that can further support digestive function.
4. Provides Sustained Energy: Whole grains, such as brown rice, barley, and quinoa, form the staple of macrobiotic meals. These complex carbohydrates provide a steady source of energy, promoting satiety and helping to stabilise blood sugar levels. Unlike refined carbohydrates, which can cause spikes and crashes in energy levels, whole grains offer sustained energy throughout the day, supporting overall vitality and well-being.
5. Encourages Mindful Eating: Macrobiotic cooking and eating emphasise mindfulness and awareness in food choices and meal preparation. By cultivating a deeper connection to food and the eating experience, practitioners of macrobiotics can develop a greater appreciation for the nourishing qualities of whole, natural foods. Mindful eating practices, such as chewing food thoroughly, eating slowly, and paying attention to hunger and fullness cues, can promote a healthier relationship with food and support overall well-being.
6. Environmental Sustainability: Macrobiotic diets promote environmental sustainability by prioritising locally sourced, seasonal ingredients and minimising waste. By choosing foods that are in harmony with the natural rhythms of the Earth and supporting local farmers and producers, macrobiotic practitioners can reduce their ecological footprint and contribute to a more sustainable food system. Additionally, by avoiding highly processed and packaged foods, macrobiotic diets can help minimise environmental pollution and resource depletion associated with industrial food production.
7. Cultivates Connection to Nature: Macrobiotic philosophy emphasises the interconnectedness of all living beings and the importance of living in harmony with nature. By choosing foods that are grown and harvested in alignment with the seasons and respecting the natural cycles of the Earth, practitioners of macrobiotics can cultivate a deeper connection to the natural world. This connection to nature can foster a sense of gratitude, reverence, and stewardship for the environment, promoting overall well-being and sustainability.
In conclusion, macrobiotic cooking and eating offer a holistic approach to nutrition and well-being, emphasising whole, natural foods, balance, mindfulness, and connection to nature. By adopting principles of macrobiotics, individuals can nourish their bodies, support digestive health, cultivate mindfulness in eating, and contribute to environmental sustainability. If you’re interested in learning more about Macrobiotics or attending one of the International Macrobiotic School’s courses.
READ MORE ABOUT THE INTERNATIONAL MACROBIOTIC SCHOOL & THEIR COURSES HERE
