Food fascinates me. Well, clearly, I write a blog about it. Seriously, I love how I introduce some new thing about food into my life and then it leads to something else. Or I meet someone or go somewhere and learn something completely new.

Eating an amazing meal in Boulder, CO inspired me to transition to vegetarian eating. Reading the World Peace Diet during my yoga teacher training affirmed my commitment to a vegan lifestyle. My first macrobiotic meals, at Casa de Luz in Austin and Green Vegetarian Cuisine in San Antonio, felt life changing too.

Although, I’ve only had a few macrobiotic meals so far, I love the way they make me feel. Balanced. Energized. Vibrant. Healthy. There is something to it and I want to learn more.

What I’ve learned from the few books I’ve read is that macrobiotic eating balances the yin and yang energy in food. A typical macrobiotic plate or bowl usually includes cooked grains, steamed green vegetables, fermented vegetables, sea vegetables and beans. Attention is paid to where the food comes from, how it is prepared and how it is chewed. Certain foods, tomatoes and eggplant, which are considered nightshade vegetables are not eaten or eaten in moderation. I have included a few in these recipes, but feel free to eliminate them.

For my little bowl, I made some quinoa, smoky pinto beans, steamed broccoli, kale apple salad and included some store bought sauerkraut (I like Bubbie’s). The next step is to make my own sauerkraut, so stay tuned for that.

Macrobiotic Bowl

Serves 4

Quinoa

1 cup filtered water

1 cup vegetable broth

1 cup quinoa, rinsed

2 Tbsp sun dried tomatoes, chopped

1 medium cucumber, diced

1 avocado, chopped

Granulated garlic powder

Greek seasoning

Salt and pepper

Bring water and broth to a boil. Add quinoa and return to boil. Lower heat and simmer 12-15 minutes, until all water is absorbed. Fluff cooked quinoa with a fork and add sun dried tomatoes, cucumber and avocado. Season to taste.

Pinto Beans

1 Tbsp olive oil

1/2 onion

1 can pinto beans

Liquid smoke or smoky dried seasoning (I like the South African Smoke blend from Trader Joe’s)

Salt and pepper

Saute onion in olive oil set over medium heat. When translucent, add beans. Cook to allow flavors to blend, about 10 minutes. Add seasoning to taste.

Kale Apple Salad

1 bunch of Tuscan or curly kale

1/2 apple, diced

1-2 Tbsp sliced almonds

2 Tbsp golden raisins

1 Tbsp olive oil

1 Tbsp rice wine vinegar

1 tsp agave nectar

Salt and pepper

Remove kale leaves from the stem and tear into bite size pieces. Add olive oil to kale pieces and massage with hands to help soften. Add apple, almonds, and raisins. Mix vinegar with agave and toss with mixture to coat. Adjust seasoning to taste.

Cashew Sauce

1 cup raw cashews

1/2 cup almond milk or filtered water

2 Tbsp nutritional yeast

Place all ingredients in a high powered blender and blend until somewhat smooth, but may still have some cashew pieces visible. Add salt to taste, if desired. The cashew sauce is especially good with the beans and the quinoa.

Broccoli

1 bunch of broccoli, chopped

Steam broccoli until just cooked and still slightly crisp. Season with salt and pepper if desired.

Assemble the bowl

Add generous spoonfuls of the quinoa, pinto beans, kale apple salad, broccoli and sauerkraut (store bought or homemade) to a wide bowl. Top with cashew sauce, if desired. The different components of the bowl work in harmony with each other to create a complete, satisfying and nurturing meal.