Getting Ready For the Fall

Now that Labor Day has passed and summer is practically over, it is time to get ready for the fall. Even though Autumn does not officially begin for a few weeks on the equinox, nature’s energy has already started to change and settle down for the winter. At this time we start to think and feel that the summer is over. Summer is actually over energetically when we start to have these thoughts, wondering what happened to the summer? How did it disappear so quickly? These changes usually happen around mid-August.

When we eat a cooked, plant-based diet we naturally feel more connected with the cycles of nature. We feel a connection to the moon phases, weather and seasonal change. Through our plant-based diet we start to make a direct contact with nature. 

This connection happens because a plant-based diet provides us with direct, rather than indirect nourishment. We get our nutrients directly from the source rather than second hand. Animals eat and digest plant foods and convert it into their bodies. When we get our protein from animals it is second hand and inferior to the protein from grains, beans and vegetables. Cows eat grass and concentrate the calcium from the earth in their milk. In the same way, this calcium is inferior to the calcium we get from eating green leafy vegetables that obtain their calcium directly from the earth.

Our direct connection to the earth through a plant-based diet makes it much easier to adjust to seasonal change. It is better to adjust to the changing season gradually and to begin when we start to experience these thoughts and feeling that summer is nearly over.

It is important to start adjusting our diet and cooking before the weather actually changes. The most important changes are to cut back on cold liquids and foods of any kind. Start to reduce or avoid iced drinks, iced coffee, ice cream, yogurt, soy milk, orange juice and even cold water melon. Once we start to experience the chill of the autumn weather, these cold foods and drinks will effect us more strongly and make us more susceptible to colds and flu’s.

At the same time, gradually start to increase well cooked foods. Slowly increase whole grains over cracked grains and pasta. Bring back the more hearty, warming soups as the weather cools. Increase well cooked vegetable dishes and cut back on salads slightly. Think about adding dishes that feel warming and comforting in the colder weather.

 The change of each season can help us to align with nature more strongly. Over time this process becomes second nature.

Thoughts on Japanese Foods

As part of the macrobiotic way of life, we have enjoyed a rich cultural, philosophical and spiritual heritage from Japan. This heritage has guided many aspects of our life from our approach to cooking and eating to our overall view of life. Some aspects of this way of life, from futons to tofu and miso soup, have become mainstream. Many of the ingredients we use such as miso, shoyu and umeboshi enable a moderate to good cook to produce outstanding meals. 

We also have the challenge of developing a local practice of macrobiotics by reconnecting with our local foods and traditions. I think that many people within macrobiotics have been moving towards a more local practice over the years. At the same time, local food processing and seaweed harvesting have been increasing and great strides have been made in quality and taste. This is a natural progression that is necessary for us to grow and develop our capabilities more fully. It is also necessary if we want to align with the basic premise of macrobiotics that we are one with our environment.

In my experience, some of the foods produced in Japan still have a greater healing ability than the ones we produce here. I am confident that over time that will change. Many years ago, a long-time Japanese friend told me that America has already conquered Japan in terms of tofu. He thought that American made tofu was the best. What he said rang true for me. However, we can adjust the quality of tofu day by day. Miso, shoyu and umeboshi are a different story. It takes months or years to adjust them. The time it will take to perfect these products is much longer than for tofu. After all, these foods have been perfected over hundreds or even thousands of years in the Orient. 

I find the contrast between the delicacy in taste and nourishing and strengthening qualities of many of the foods from Japan amazing. It is ironic that these same foods also give us the greatest protection from radiation and other environmental pollutants. These foods, including brown rice, Azuki beans, miso, umeboshi, seaweed and kukicha tea are truly unique and amazing in terms of taste, nourishment and health benefits.

I have always understood macrobiotics as a process of redefining and reinterpreting traditional practices to see if they are appropriate and beneficial for the present andfuture. This approach gives us the ability to take what is best from the past and develop it further for the present and future. It has been my long-time dream to preserve traditional food processing from both east and west. It would be wonderful to have some of these people in Japan, who have become masters of their craft, guide us in the production of these traditional foods on our own soil. I think that this collaboration and cooperation could lead to even more unique foods over time.

Because of a lack of accurate reporting from the media on both sides of the ocean, we do not really know the degree of pollution in our foods, land or water. I think it would be a big mistake to over-react and avoid foods coming from Japan completely. It is possible that we could be going from bad to worse by doing that. I have come to rely on certain people for high quality and safe foods in the same way that people rely on me to guide their health and that of their families. I am also trying to share this information openly so that we can all make informed choices.

I am not endorsing any one person or company. I am trying to keep an open mind and I will continue to study and research this situation. After regular conversations with my brother Howard Waxman of Essene, we have decided to continue to use both Japanese and local products. I have also been in contact with Michael Potter of Eden Foods. Please read the wonderful NY Times article about him and review the link to the Eden website for further information about Japanese food safety.

We know from this wonderful philosophy we have inherited that all challenges are opportunities. It is my hope that people with understanding and integrity will join together to maneuver through these difficult times. I firmly believe that an open and informed dialogue is the best approach to guide us into the future.

Celebrate the New Year with The Strengthening Health Institute!

We invite everyone to join us for a delicious gourmet dinner at The Strengthening Health Institute on February 4, 2012, specially prepared by Executive Chef Susan Waxman and Garrett Brood. Following dinner, Denny Waxman will give his predictions for the new year, which will be followed by a dance party!

The Strengthening Health Institute
1149 N. 3rd Street 1st Floor
Philadelphia, PA 19123
215.238.9212
info@strengthenhealth.org

Macrobiotic PotLuck Dinner

Join us on Saturday October 1st at 5:30 - 8:30pm for our Macrobiotic PotLuck Dinner at the Strengthening Health Institute

No Pre-Registration Required.

Please Call for More Details 215-238-9212

Potluck Dinner

Potluck Dinner
July 2nd, 2011
5:30pm - 8pm

1149 N. 3rd Street
Philadelphia, PA 19123

Free event - just bring a vegan macrobiotice dish to share!
Live music and group discussion to follow dinner!
Meet great people and enjoy delicious food!

For more information, call (215) 238-9212
or email info@strengthenhealth.org

Denny Waxman Comments on Coconut Oil

In a recent article on philly.com, Denny Waxman was interviewed on the subject of Coconut Oil (Trans Fats).

In layman's terms, coconut oil is perfectly safe to use in moderation but perhaps to replace other oils rather than being added to the diet.

Denny Waxman, who co-founded Philly natural food store Essene Market in 1969 and has since moved on to health counseling, has seen similar food "scares" and crazes come and go. His brother Howard Waxman owns the 4th Street store now.

"I just like to sit back and watch any time a new super food comes out," Denny Waxman said. "We're always looking for the next 'wonder food,' the next thing that's going to transform us. Whatever it is, it never turns out to be what people thought it was."

Waxman is a longtime practitioner of macrobiotics, a diet that suggests choosing foods indigenous to your or similar climactic zones yields maximum health benefits. So while Waxman prefers sesame and olive oil, he said, coconut oil is not the health villain it had been made out to be.

And for vegans or gluten-free dieters, coconut oil can be a miracle ingredient. With the ability to take on both liquid and solid states depending on its temperature, it's been used to replace butter or other trans-fatty oils. It's also appreciated for its nutty, sweetening flavor.

"The [dietary] purpose of oil is to make food more digestible, absorb minerals, fat-soluble vitamins and calcium," Waxman said. "Cooking with oil steps up the ability to get more energy from food. But whether you're using sesame or olive or coconut oil, we should use it more sparingly than liberally."

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"It's chilly in Philly."

It was "chilly in Philly" Susan Waxman said to the kitchen staff during out April CCP seminar. Drawing inspiration from the cold the kitchen staff constructed a snowman to display on the serving table out of polenta, a matchstick carrot, black sesame seeds, a radish sliver, sunflower seeds and other vegetable matter. 

The students seemed to welcome this creative addition to the meal. Hopefully we can continue creating works of art at many seminars to come!