Macrobiotics is a type of nutrition seen from a very wide perspective, which is the energetic perspective. It avoids extremes, such as alcohol, sugar, red meat and all kinds of processed foods. It does not prohibit anything, because almost everything may be necessary at some time, but it avoids the poles yin and yang, and its basic nutritional model is similar to a certain extent to the traditional parameters advocated by the World Health Organization, and published for decades, although macrobiotics enormously enriches this basic outline.
Macrobiotics has always been considered difficult to follow. Furthermore, it covers absolutely everything, from how we cut food and how we cook it, to the containers we use. It also considers that produce should for the most part be local, organic and seasonal. In short, there are many things to consider, and there are schools with radical trends that focus nutrition on an excessive consumption of rice or other cereals to the detriment of more hydrated products such as vegetables and fruit, which it is recommended should be cooked, especially in winter. However, our approach is much more flexible, easier to follow in day-to-day life, and we have designed tasty dishes, in which we can find on one plate all the elements of a complete nutrition from the macrobiotic point of view. An indispensable need in a fast-paced world, where we have little time for cooking.
If you are interested in macrobiotic or organic cookery courses, we advise you to fill in the following form.