Macrobiotic inspired recipe

Updated: Dec 28, 2017

Ever heard of macrobiotics? As usual, my nose has been in some book, absorbing new information on how to eat wholesome and healthier. Below is a recipe inspired by thus I've learned so far.

Just to get this straight: I'm not a fan of fad diets or trends, seeing that macrobiotic seems to be perceived as such. I'm much more interested in wholesome eating and the nutritional value in food.

As every body is different, I believe one's individual nutrition should be about finding what your body reacts wholesome to. And how to get there is not only by eating "good" in other words healthy, but also getting in touch with your body, mind and soul. How to do that? Let's discuss that in future posts, but practicing yoga and meditation while cleaning up your diet is definitely a start.

Let's stick to the now:

Macrobiotic means in Greek: great life. It consists of a diet of organic wholefoods which is based on Buddhist principles of the balance of yin and yang.

Yin & Yang

Apparently, some of foods are yin and others yang. In short: yin tends to cool down the body, while yang warms it up. For this reason being, it is advised to avoid certain food that are extremely yin or yang, depending on the season and region of where you live. For example: ginger is very yang, as it heats up the body, therefore it is recommended to consume during cold seasons, such as now currently where I live.


1 cup millet

1/2 butternut squash

4 slices of tofu

1-2 carrots

1 zucchini

1 leek

1 napa cabbage

sesame oil

olive oil

rice vinegar

coconut oil

For garnishing:

white or black sesame seeds

1 radish

alfalfa sprouts

nori flakes



Add 1 cup of millet into a small sauce pan with double the amount of water. Let it cook for 10 minutes, than stir. Cook for another 5 minutes. It is ready when all the water has been absorbed and the millet is soft enough to eat. I usually don't add any salt etc. until serving.

Roasted squash:

Preheat the oven to 180°. Drizzle some olive oil and sesame oil over the pumpkin. Roast for about 15 minutes, until the pumpkin is soft.

Fried tofu:

Cut into 4 thin slices and fry both sides with a teaspoon of coconut oil until golden brown.

Steamed veggies:

Cut the carrots and zucchini into half moon slices. The napa cabbage chop in half down the middle and then chop into thin slices from the side. The leek cut in full moon pieces. Steam the veggies for about 5 minutes. If you prefer your steamed veggies to be more soft, than steam for another 5 minutes at medium heat.

Further instructions:

Start off with your millet and roasted squash, as they take the longest to cook. Once everything is ready to serve: Cut the radish for garnishing in long slices. I like to add a bit of rice vinegar and sesame oil to the millet. Feel free to add the alfalfa sprouts and nori flakes where ever you want on your plate. Topping the tofu with the sesame seeds. Add salt and pepper to your liking.

Serve with love and enjoy!

Interested in learning more