Using Kokkoh In My Dream Diner Burger Recipes

I wrote earlier about Kokkoh, a special grain-milk powder, which I think would be an excellent ingredient to include in the burger recipes for my dream diner, Burger Number Seven. It's a flour mixture of roasted ground grains, seeds, and beans that you can prepare ahead of time and then add to your soups, desserts, and breads as needed.

For Burger Number Seven diners, Kokkoh could be used as part of the "soup" and "dessert" ingredients in the burger recipes and would act as a binding agent to keep the patty's shape and form. It could also be used in the sesame buns and side dishes on the menu, such as cookies, brownies, and even a beverage.

This is going to be fun, experimenting with new recipes. I'll have to see what's already out there — what things other people have already made using Kokkoh!

The following recipe for making Kokkoh grain-milk powder is from Julia Ferre's cookbook, Basic Macrobiotic Cooking, 20th Anniversary Edition.

Kokkoh — Roast separately, page 62 [dry roasting directions]
Cool and mix together. Yield: 2 1/2 cups

1 cup brown rice, roasted
1/2 cup sweet brown rice, roasted
1/2 cup whole oats, roasted
1 Tbsp. sesame seeds, roasted
2 Tbsp. azuki beans, roasted

It would be interesting to try using other types of grains, seeds, and beans in this recipe too.

Cheers!

Related Blog Articles:
Kokkoh — A Special Grain Milk Powder
Ten Recipes To Health And Happiness — Burger Number Seven's Special Burgers
My Dream Diner

Turkey Plus — A New Name For My Organic Turkey Burger #-3

"Needs salt," my husband said. I had just created my first "animal" burger recipe for my Dream Diner — Burger Number Seven and given him the resulting burger to taste. But I forgot to add the miso to the recipe, thus the reason for his comment. To make up for the needed salt, I also served him some delicious lemon miso sauce from Julia Ferre's recipe for "Lemon Fennel" in a recent issue of "Macrobiotics Today." And then he liked the burger. He said it was good, and that he could taste the turkey. (I had tasted a tiny tiny bit of it from the pan and it tasted strong to me.)

Now I'm wondering if next time I should add miso to the lentils at the end of cooking as I had intended? Or, since I had used a little salt when I cooked the lentils, the squash, and the onions, maybe it would be better to give the customer the option of adding more salt by way of a miso sauce instead? Something to think about...

Anyway, since I started with only a half-pound of ground turkey, I was surprised that it came out to three good-sized patties. I think he was too. One half of a pound of ground turkey is equal to 1 cup, not 1 and 1/2 cups like I was guessing, and so I changed all the amounts in order to keep the same percentages that correspond to George Ohsawa's Macrobiotic Diet #-3.

Here's the final recipe:

1 cup organic ground turkey from Diestel Family Turkey Ranch [30% meat]
1/2 cup cooked onions (nitsuke style)
1/2 cup cooked mashed Hokkaido squash (a.k.a. kabocha or sweet Japanese pumpkin) [onions + squash = 30% vegetables]
1/3 cup cooked brown basmati rice [10% whole grains]
1/3 cup cooked lentils with kombu [10% "soup"]
1/2 cup ground, lightly toasted walnuts [15% nuts]
3 Tbsps. apple, tiny dices fried in sesame oil with slightly burnt edges [5% "dessert"]

plus olive oil (organic, extra virgin olive oil from California) for frying and 2 Tbsps. whole wheat flour for dredging

I placed all the ingredients, except the oil and the flour, in a large glass bowl, mixed them well together with my hands, and shaped the mixture into three round patties, being careful to not compact them too tightly. (I must remember to bring everything up to room temperature first because the ground turkey was still cold from the refrigerator and that made it harder for everything to stick together.)

The patties were quite soft but still manageable — they stayed together — and I gently dabbed each one in a plate of flour before setting them into my prepared frying pan on the stove, which I had already added the olive oil to and preheated. By having the pan and oil already hot, it helped to quickly form a crust on the outside of the patties, and thus keep their shape.

In the end, the recipe was a success, at least as far as my Taste-Tester was concerned. I asked him if he had any ideas for a name and he said "How about Turkey Plus?" Not bad! And so here's the first burger for my dream diner, Burger Number Seven.

"I'll have a Turkey Plus, please!"

Notes:
Julia Ferre's recipe for Lemon Fennel can be found in a printed copy or PDF download of the March/April 2011 issue of "Macrobiotics Today," available at the George Ohsawa Macrobiotic Foundation website.

Related Blog Articles:
Organic Turkey Burger #-3
6. Ten Recipes To Health And Happiness — Burger Number
Seven's Special Burgers
My Dream Diner

Moosewood Cookbook — My Sixth Most Favorite Cookbook

Moosewood Cookbook, by Mollie Katzen, © 1977

This is one of my favorite cookbooks even though I hardly ever use it. I like the way it makes me feel when I read it. It’s so down-to-earth, comforting, and creative. It sticks with me — after I’ve made one of the recipes once, I’ll never forget it or need to refer to it again. Makes me hungry just thinking about it.

One weekend just last February, I had a butternut squash that got accidentally dropped and cracked open at the grocery store checkout stand. I decided to try a soup recipe with it. Perfect for a cold and wet wintery day!

RECIPE: for Butternut Squash soup — modified from ""Curried Squash and Mushroom Soup" on page 12 of Moosewood Cookbook

Part 1:
1 medium butternut squash*, baked for 1/2 hour (30 minutes) in 375ºF oven
1 1/4 cups water

Blend the above ingredients together until smooth (in a blender or cuisinart) and add
1/4 cup juice from an orange.
Set aside.

* (To prepare the squash for baking, cut it in half, scoop out the seeds, place the two pieces of squash face down on a baking dish on top of two separate pieces of foil. Gather up the foil around the edges of the squash to make a bowl shape with a partially covered lid.)

Part 2:
1 tablespoon butter
1/4 cup onion, chopped
1 small clove of garlic
1/2 teaspoon sea salt

Saute the above ingredients in a soup pot until onion is translucent.

Then add to the pot:

3 ounces mushrooms, sliced
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1/4 teaspoon ginger

Cover the pot and simmer for 10 minutes.

Part 3:
Add the blended squash and orange juice to the soup pot and gently heat everything together. Taste it and add lemon juice and/or cayenne pepper as desired.

This turned out pretty good!


Related Blog Articles:
My Top Ten Favorite Cookbooks

MACRO TALK

I came across some interesting web sites and/or blogs as I was searching for veggie burger recipes (for my Dream Diner). Here's a few of them:

• I found a Black Bean-Grain Burger recipe on the Smith's Vegan Kitchen web site that looks pretty good!

"We are not writers," they say on their web site, "nor are we chefs or professional cooks, just food lovers. We enjoy cooking, experimenting and sharing recipes and ideas with friends. We hope others will share their recipes as well!!" They got this recipe for black bean-grain burgers from The Chicago Diner Cookbook, and they also recommend the restaurant in Chicago. So I decided to see if the restaurant had a web site too, which it does:

• The Chicago Diner, Meat-Free Since '83

Vegetarian and/or vegan restaurants are great places to find macrobiotic food when traveling. The Chicago Diner has two "Check Please!: Chicago" videos on their web site's About Us/Gallery tab, which gave me a pretty favorable impression of the restaurant. Made me hungry just looking at their food! I thought the news article about how the restaurant started was pretty interesting too — and kinda romantic! (See the History tab on the web site.) I will definitely keep this diner in Chicago on my places-to-visit list.

• In a New York State of Black Bean Burger — this veggie burger recipe is from the Sustainable Pantry Cooking Blog.

Oh boy, oh boy! Not only have I found a recipe that calls for whole oat groats (which is not a very common ingredient to be found in recipes) but I've also found a good food blog! You can click their "About" tab to learn that Sustainable Pantry is "about cooking whole, seasonal food at home..."

• Carmelized Onion & Chickpea Burgers — the article from Saveur magazine made the burger sound really appetizing; the recipe comes from Chow. I was already familiar with Saveur magazine, and now "Chow" has become a new source for finding recipes. I found another veggie burger recipe there that sounds good to try, which is vegetarian and vegan:

• Black-Eyed Pea Vegan Burgers recipe from Chow.



Related Blog Articles:
Burger Number Seven — Concept For A Unique Restaurant Diner
Using Kokkoh In My Dream Diner Burger Recipes
Manhattan Non-Clam Chowder

Organic Turkey Burger #-3

Here's a recipe I'm developing for a special turkey burger for my Dream Diner. It's based on George Ohsawa's Diet #-3, that is:

Burger #-3 = 10% grains, 30% vegetables, 10% “soup” (beans, seaweed, miso, flour, etc.), 30% animal (meat, egg, dairy), 15% fruit, nuts or salad (raw or salt-pickled vegetables), 5% "dessert" (fruit, nuts, flour, oil, etc.)

I have a half of a pound of organic ground turkey from Diestel Turkey Ranch. For the purposes of measuring out the right proportions, let's say that's equal to one and a half cups of turkey (1/2 cup = 10%):

1/2 cup of whole grains (rolled oats, brown rice, etc.)
1 1/2 cups of cooked vegetables (onion, radish, squash, etc.), nitsuke style (not juicy)
1/2 cup of "soup" (cooked beans, seaweed, miso, etc.)
1 1/2 cups of ground turkey
3/4 cup combination of fruit, nuts, and salad (vegetable greens, and/or pressed salad such as pickled cabbage)
1/4 cup of "dessert" (such as whole wheat flour, apple, raisins, and nuts)

I don't think this recipe will need any other seasonings, since there's plenty of salt in miso, or pressed salad, and I can cook the whole grains and vegetables with a little unrefined sea salt.

Since cooked ground turkey usually turns out drier than ground beef, I think I'll use raw walnuts and olive oil in the recipe. The nuts will add texture, and so would chopped raw salad. I might use some fresh apple too, for sweetness. I'll check out some soup and dessert recipes for more ideas in Zen Macrobiotics, by George Ohsawa.

Okay, this is a start! Let's see what turns out in the kitchen... and then I'll give my turkey burger a special name.


Related articles:
My Dream Diner
Ten Recipes To Health And Happiness — Burger Number Seven's Special Burgers
Whole Grain Barley Miso
Turkey Plus — A New Name For My Organic Turkey Burger #-3

The Benefits of Unrefined Sea Salt

My Dad asked me last night to do some research for him about salt. Is it good for you? Is it bad for you? How much should you eat? I think that Herman Aihara gives a good answer in his book, Basic Macrobiotics. In his chapter, "Sea Vegetables and Salt," he says:

"Salt has had so much bad press lately that many people are now under the impression that it is harmful to the human body in any amount. In reality, we cannot live without a small, but crucial, amount of salt. All red-blooded animals must have a continual supply of the essential elements salt naturally contains in order to maintain a strong and healthy condition."

He goes on to talk about the dangers of today's common refined salt that has been heated in temperatures as high as 1,200 degrees Fahrenheit, which is high enough to alter salt's chemical structure. "This structural change of salt is one of the reasons that degenerative diseases, such as heart disease and arthritis, have become so prevalent in this country."

"Many people consume large quantities of animal food, which contains relatively high amounts of naturally occurring sodium. Those who eat animal foods frequently should greatly restrict other sources of salt, but seldom do. However, those who don't eat many of these foods need to be sure that they have a good source of high-quality salt."

What is high-quality salt?

Mr. Aihara goes on to say, "The common table salt commercially available today is purified sodium chloride, or NaCl, with dextrose sugar and an anti-caking agent, usually a silicate, added. Natural sea salt is also mostly NaCl. However, the big difference is that it still contains about 4 percent of various minerals, which are extremely important for body function and development. This is a serious matter today because the minerals in topsoil, and thus food, are being depleted by commercial farming techniques, in which farmers no longer cooperate with nature."
He then provides his recommendations for a more balanced macrobiotic use of salt, including the reasons for not eating plain or raw salt at the table and directions for making gomashio, a table condiment containing roasted sesame seeds and natural sea salt.— see pages 131-142, Basic Macrobiotics, by Herman Aihara

Notes:
• Eden Foods provides a selection of condiments, such as natural unrefined sea salts as well as organic gomashio (also spelled "gomasio").

• Selina Naturally (The Grain & Salt Society) provides a selection of salts, including unrefined, finely ground Celtic sea salt.

• You can get the book, Basic Macrobiotics, by Herman Aihara at the George Ohsawa Macrobiotic Foundation website.

7. The Seasonal Shopping List For Burger Number Seven

(Still under development — Part 7 of my Dream Diner Proposal)

At this point, having no idea of how to run a restaurant or plan its shopping list, say, for a week, I can only guess at quantities or amounts. But as I continue to develop my “Dream Diner,” I plan on doing some shopping of my own — for advice and suggestions — from other restaurants and groups who plan food events!

Organic Food Staples:

GRAINS:

• Barley
• Brown rice
• Buckwheat
• Corn
• Millet
• Oats
• Quinoa
• Rye
• Wheat berries
• Wild rice

FRESH ORGANIC VEGETABLES:
This list will change with the seasons and on what's available locally. An example of the basic vegetables that will always be kept in stock whenever possible include:

• Onions
• Carrots
• Garlic
• Daikon
• Parsnips
• Turnips
• Squash
• Kale
• Lettuce

FOOD ACCESSORIES:

• Cooking oils (sesame, coconut, olive) — What’s the best type to use for deep frying?
• Unrefined sea salt
• Sweeteners (such as brown rice syrup, maple syrup, agave syrup, and honey)
• Condiments (including organic unpasteurized soy sauce and gomashio)
• Fresh, pure water

RESTAURANT EQUIPMENT AND COOKING ACCESSORIES:

• Flour mills/grinders
• Pressure cookers
• Deep fryers
• Steamers
• Grills
• Ovens (for sesame seed buns and strawberry shortcake!)
• Salad presses

What else?


Seven-Part Proposal:

1. Burger Number Seven — Concept For A Unique Diner
2. The Face of Burger Number Seven — Its Logo, Design, and Name
3. Burger Number Seven — A Menu For All Seasons
4. Promotional Ideas And Kid Appeal For Burger Number Seven (A Free Toy)
5. The Special Staff Of Burger Number Seven (And Their Uniforms)
6. Ten Recipes To Health And Happiness — Burger Number Seven’s Special Burgers
7. The Seasonal Shopping List For Burger Number Seven

HOME — My Dream Diner — “Burger Number Seven”

6. Ten Recipes To Health And Happiness — Burger Number Seven’s Special Burgers

The recipes for the burgers at Burger Number Seven diners are based on George Ohsawa’s Ten Ways To Health And Happiness. That is, the ingredients are macrobiotic, and the proportions of grains, vegetables, and animal products are the same as they are in each of these ten macrobiotic diets. Five of the burger recipes are plant-based, vegetarian, and vegan. The other five burger recipes have meat, egg, and/or dairy ingredients (such as beef, turkey, fish, egg, or cheese). All ingredients are organic, fresh, and locally grown whenever possible. With the exception of “Burger Number Seven,” the names of the burgers will probably change to reflect their unique recipes. Burger buns, sauces, and condiments are to be determined.

Five “Plant-Based” Burgers:

1. Burger #7 = 100% whole grains
2. Burger #6 = 90% grains, 10% vegetables (nitsuke, possibly)
3. Burger #5 = 80% grains, 20% vegetables
4. Burger #4 = 70% grains, 20% vegetables, 10% “soup” (beans, seaweed, miso, flour, etc.)
5. Burger #3 = 60% grains, 30% vegetables, 10% “soup” (beans, seaweed, miso, flour, etc.)

Five “Animal” Burgers:

1. Burger #2 = 50% grains, 30% vegetables, 10% “soup” (beans, seaweed, miso, flour, etc.), 10% animal (meat, egg, dairy)
2. Burger #1 = 40% grains, 30% vegetables, 10% “soup” (beans, seaweed, miso, flour, etc.), 20% animal (meat, egg, dairy)
3. Burger #-1 = 30% grains, 30% vegetables, 10% “soup” (beans, seaweed, miso, flour, etc.), 20% animal (meat, egg, dairy), 10% fruit, nuts or salad (raw or salt-pickled vegetables)
4. Burger #-2 = 20% grains, 30% vegetables, 10% “soup” (beans, seaweed, miso, flour, etc.), 25% animal (meat, egg, dairy), 10% fruit, nuts or salad (raw or salt-pickled vegetables), 5% "dessert" (fruit, nuts, flour, oil, etc.)
5. Burger #-3 = 10% grains, 30% vegetables, 10% “soup” (beans, seaweed, miso, flour, etc.), 30% animal (meat, egg, dairy), 15% fruit, nuts or salad (raw or salt-pickled vegetables), 5% "dessert" (fruit, nuts, flour, oil, etc.)

Seven-Part Proposal:

1. Burger Number Seven — Concept For A Unique Diner
2. The Face of Burger Number Seven — Its Logo, Design, and Name
3. Burger Number Seven — A Menu For All Seasons
4. Promotional Ideas And Kid Appeal For Burger Number Seven (A Free Toy)
5. The Special Staff Of Burger Number Seven (And Their Uniforms)
6. Ten Recipes To Health And Happiness — Burger Number Seven’s Special Burgers
7. The Seasonal Shopping List For Burger Number Seven

HOME — My Dream Diner — “Burger Number Seven”

Related Blog Articles:
Ten Macrobiotic Diets By George Ohsawa
Organic Turkey Burger #-3
Turkey Plus — A New Name For My Organic Turkey Burger #-3
 

5. The Special Staff Of Burger Number Seven (And Their Uniforms)

The basic requirement for all employees who work at a Burger Number Seven diner is that they are healthy and they eat the same food that is served to the public.

Management Staff:
The head chefs, sous chefs, and/or managers are trained and accredited in macrobiotic cooking, whether it be from a personalized trainer, an institution, or online school. They work with the owner(s) to decide on the menu and shopping lists, and introduce new recipes for review by committee. They also hire and train the cooking, serving, and cleaning staff.

Possible schools/training:
• Natural Gourmet Institute for Health and Culinary Arts
• The Natural Epicurean Academy of Culinary Arts
• International Macrobiotic School (joined with the Holistic Cooking School)

Serving Staff:
The serving staff takes your order, places it with the kitchen, and serves it to you over the counter. They have eaten everything on the menu at least once and have a growing knowledge of the cuisine. They are responsible for keeping their area of the restaurant clean.

Kitchen (Cooking & Cleaning) Staff:
The cooking staff (including sous-chefs) receive their training and daily instructions from the head chef. They also have eaten everything on the menu at least once and have a growing knowledge of the cuisine. They are responsible for keeping their area of the kitchen clean. The cleaning staff are responsible for washing pots and pans, dishes, vacant work-surfaces, and any incidental messes as needed. They also are in charge of the cleaning supplies inventory, have eaten everything on the menu at least once, and have a working knowledge of the environmental impact of all that they do and cleaning materials that they use. The cooking staff and the cleaning staff can receive training to rotate positions as mutually desired.

Special Cleaning Staff:
These people are responsible for after-hours cleaning of the entire restaurant, including floors, windows, eating areas, grills, deep-fryers, kitchen sinks, bathrooms, etc. They receive their orders from the management staff.

Everyone working at Burger Number Seven wears a uniform over their personal clothing. Staff uniforms are black or white cotton tops (t-shirts and/or chef jackets) with the company logo above the breast pocket. The rest of the outfit is personal clothing (pants, shorts, or skirts) in the opposite black or white color of the top.

Mascot, Friend, and Teacher:
Chewy, the Happy Turtle is a special member of the staff here at Burger Number Seven. He shows you the benefits of eating your food slowly, by chewing at least 100 to 200 times per bite! He has eaten every item on the menu at least once and has a growing knowledge of the cuisine. He works together with the promotional and advertising staff to devise chewing games, contests, and free toys in his own image.

Seven-Part Proposal:

1. Burger Number Seven — Concept For A Unique Diner
2. The Face of Burger Number Seven — Its Logo, Design, and Name
3. Burger Number Seven — A Menu For All Seasons
4. Promotional Ideas And Kid Appeal For Burger Number Seven (A Free Toy)
5. The Special Staff Of Burger Number Seven (And Their Uniforms)
6. Ten Recipes To Health And Happiness — Burger Number Seven’s Special Burgers
7. The Seasonal Shopping List For Burger Number Seven

HOME — My Dream Diner — “Burger Number Seven”

4. Promotional Ideas And Kid Appeal For Burger Number Seven (A Free Toy)

(Still under development — Part 4 of my Dream Diner Proposal.)

Ideas include:

Kiddie Menu (for Kids Of All Ages):

• corncats (deep-fried corn-batter mini-burgers — an alternative to the corndog)
• corndogs (deep-fried corn-batter tofu sausages)
• macro-mini burgers (ten tiny little burger types for a buck each)

Chewing games, quizzes, and puzzles from the restaurant's mascot, Chewy, the Happy Turtle.

A Free Toy (for Young Kids):

• Chewy, the turtle toy

Contests for the next great burger recipe or sesame seed bun.

Promotional visits to group events like baseball games or community socials to distribute free mini-samples.

A brochure that lists all the Burger Number Seven diners across the country.


Seven-Part Proposal:

1. Burger Number Seven — Concept For A Unique Diner
2. The Face of Burger Number Seven — Its Logo, Design, and Name
3. Burger Number Seven — A Menu For All Seasons
4. Promotional Ideas And Kid Appeal For Burger Number Seven (A Free Toy)
5. The Special Staff Of Burger Number Seven (And Their Uniforms)
6. Ten Recipes To Health And Happiness — Burger Number Seven’s Special Burgers
7. The Seasonal Shopping List For Burger Number Seven

HOME — My Dream Diner — “Burger Number Seven”

3. Burger Number Seven — A Menu For All Seasons

Strawberry shortcake!

In general, the menu for my dream diner, Burger Number Seven, will feature ten different types of burgers that correspond to George Ohsawa's Ten Ways To Health And Happiness, each with its own unique name (such as "Burger Number Seven"). You can get the burger with or without the bun, lettuce, or pickle, and choose from a variety of sauces/spreads. Condiments will be available on a separate counter.

In addition, side orders will include single servings of rice or other grain-of-the-month, cooked vegetable, soup, fresh fruit (seasonal), and a simple dessert (like a cookie or brownie or applesauce).

The rest of the menu is TBD...


Seven-Part Proposal:

1. Burger Number Seven — Concept For A Unique Diner
2. The Face of Burger Number Seven — Its Logo, Design, and Name
3. Burger Number Seven — A Menu For All Seasons
4. Promotional Ideas And Kid Appeal For Burger Number Seven (A Free Toy)
5. The Special Staff Of Burger Number Seven (And Their Uniforms)
6. Ten Recipes To Health And Happiness — Burger Number Seven’s Special Burgers
7. The Seasonal Shopping List For Burger Number Seven

HOME — My Dream Diner — “Burger Number Seven”

2. The Face of Burger Number Seven — Its Logo, Design, and Name

Name: “Burger Number Seven”

Possible slogans:
“A happy burger diner”
“A happy burger place”
“Home of Chewy, the Happy Turtle”

Company Logo: Circular pictures of a whole grain patty and a green head of lettuce placed within the shape of a yin/yang black and white symbol.

Mascot: Chewy, the Turtle
Chewy is a turtle who takes his time eating his food. He’s a slow-moving, thoroughly chewing, happy guy!

Design and color themes:
The interior and exterior designs of the restaurant diner use simple, clean lines, and a balance of materials such as wood, metal, clay, glass, plaster.

The black & white color theme is reminiscent of a 1950’s Black-and-White Diner with accents of reds & greens, or blues & yellows. Incorporating some life into the interior design would be good too, such as potted plants or a fish aquarium, or screened windows that can be opened and look out onto trees, a garden, or flower beds.

Shibui:
simplicity,
implicitness,
modesty,
silence,
naturalness,
everydayness,
and
imperfection.

The staff uniform is a black or white cotton top (t-shirt and/or chef jacket) with the company logo above the breast pocket. The rest of the outfit is personal clothing (pants, shorts, or skirts) in the opposite black or white color than the top.

Food is ordered and served from a counter that separates the dining area from the kitchen; customers carry their food on trays to the table of their choice (first come, first served).

Yes or No music? (too personalized and distracting?)

Notes:
Wikipedia information on "Diners"
Little Augury interior design blog article "thinking Shibui" talks about House Beautiful's August 1960 magazine article called "Discover Shibui: The Word for the Highest Level in Beauty."


Seven-Part Proposal:

1. Burger Number Seven — Concept For A Unique Diner
2. The Face of Burger Number Seven — Its Logo, Design, and Name
3. Burger Number Seven — A Menu For All Seasons
4. Promotional Ideas And Kid Appeal For Burger Number Seven (A Free Toy)
5. The Special Staff Of Burger Number Seven (And Their Uniforms)
6. Ten Recipes To Health And Happiness — Burger Number Seven’s Special Burgers
7. The Seasonal Shopping List For Burger Number Seven

HOME — My Dream Diner — “Burger Number Seven”

1. Burger Number Seven — Concept For A Unique Restaurant Diner

Here, at last, is a “fast food” diner where people can get a simple meal that’s based on healthy macrobiotic principles, while passing through town on their travels. That means the menu is dynamic, includes all-organic, GMO-free, seasonal foods (locally grown whenever possible), and offers whole grains as the principal food ingredient. The format is a variety of burgers that correspond to George Ohsawa’s Ten Ways To Health & Happiness, along with beverages and simple side dishes, such as soup, salad, fruit, and desert. (Sesame seed buns and condiments are optional.)

The restaurant can start out small, as just one diner, and is designed to multiply into a chain of many diners, individually owned and operated by other people. A common theme is visible throughout the chain that defines and complements each diner’s individuality.

The atmosphere is neutral, calming, and refreshing — a place to eat and rest before continuing on your journey.



Seven-Part Proposal:

1. Burger Number Seven — Concept For A Unique Diner
2. The Face of Burger Number Seven — Its Logo, Design, and Name
3. Burger Number Seven — A Menu For All Seasons
4. Promotional Ideas And Kid Appeal For Burger Number Seven (A Free Toy)
5. The Special Staff Of Burger Number Seven (And Their Uniforms)
6. Ten Recipes To Health And Happiness — Burger Number Seven’s Special Burgers
7. The Seasonal Shopping List For Burger Number Seven

HOME — My Dream Diner — “Burger Number Seven”

What Is A Macrobiotic Diet, Really?

Some might say that it’s a strict diet with rigid rules, limiting you to only a few foods and depriving you of all the foods that you love — this is not true! Others might say that it’s a very specific diet containing very specific foods that you can eat only and nothing else — also not true!

A macrobiotic diet could be either one of those diets, at any given moment in your life, but really what a macrobiotic diet is, is a diet that you create for yourself based on macrobiotic principles and on what you need, given your current condition and situation, which is always dynamic. The diet is dynamic, changing every day, as you change every day and adjust it to what you need accordingly.

A macrobiotic diet is based on the following principles:

• Eat natural, organic food.
• Eat foods that are necessary for humans to sustain life — good air, water, sunshine (the three most important foods), whole grains, vegetables, beans, sea vegetables, and fish.
• Eat foods that are traditionally eaten, locally grown, and seasonal in your particular location.
• Eat whole grains as your principal food, that is, daily and at every meal. Eat all other foods and beverages less frequently, in smaller quantities, and with care. For example, pasta and flour made from organic whole grains are also eaten, but they are not the same as what Nature provides — the whole grain.
• Eat vegetables and seaweeds to supplement the whole grains, but in smaller amounts and less often.
• Eat fish (fresh) and other animal products in even more smaller amounts and less often. (Fertilized eggs are recommended over non-fertilized eggs, which are biologically lifeless.)
• Dairy products, fruits, and nuts are eaten as pleasure foods, in smaller amounts and less often than animal products.
• Drink, if possible, only what your body requires and no more. Water, bancha tea, or undyed natural teas are recommended. Do not drink coffee if you are sick or in a weakened condition. (Coffee is extremely yin, as is being sick or weak.)

In terms of yin and yang, whole grains form the foundation of a macrobiotic way of eating because they are a combination of both a seed and a fruit, abundant on this earth, economical, ecological, and a most nutritious food.

Related Articles:
What Is The Macrobiotic Centering Diet?
My Notes On The Macrobiotic Centering Diet
The Yin And Yang Of Acid And Alkaline
Diet #7 By George Ohsawa
The Importance of Chewing
What Is True Fasting?
Adapting Our Diets To The Situation
Diet #6 By George Ohsawa (What Is Nitsuke?)
Re-Reading "Zen Macrobiotics"
The Benefits of Whole Foods

Books About Macrobiotic Theory—Food For Thought

Many books have been written about the “theory of macrobiotics,” the “Unique Principle,” and the “Order of the Universe,” by George Ohsawa alone, not to mention all the books written by his students and disciples. The George Ohsawa Macrobiotic Foundation provides an extensive list of these books, and they are in the process of adding more as they bring the older books back into print.

Although these books are mainly about the philosophy or theory of macrobiotics, they also serve a practical purpose, whether it be guidelines for choosing what foods to eat, learning how to read and understand your body’s signals, or providing positive inspiration and encouragement.

These are my favorite books on macrobiotic theory, ones that I like to read over and over again:
1. Zen Macrobiotics, by George Ohsawa. (I’ve found this book to be the most practical and very inspirational. See my related article, Re-Reading "Zen Macrobiotics.")
2. Cancer and the Philosophy of the Far East (formerly called MACROBIOTICS: The Way Of Healing), by George Ohsawa. (I’ve found this book to be the most inspirational.)
3. Acid and Alkaline, by Herman Aihara. (This book provides a much-needed tool for dealing with illness and hazards today. See also, "The Yin and Yang of Acid and Alkaline.")
4. Acid Alkaline Companion, by Carl Ferre. (Less theory, more practical — a very helpful, useful book indeed. See also, "The Yin and Yang of Acid and Alkaline.")
5. Essential Guide to Macrobiotics, by Carl Ferre. (Formerly called Pocket Guide to Macrobiotics. This is like the “Cliff Notes” of Zen Macrobiotics. It’s very handy to carry around and gives you a quick refresher course instantly. Easy to understand; it puts everything into immediate focus.)
6. Essential Ohsawa, by George Ohsawa and compiled by Carl Ferre. (This is a grand compilation of the works by George Ohsawa, Philosopher, that includes the principles of macrobiotics as well as a sampling of his many other ideas. The book is arranged in three parts: 1) Foundations of the Body, 2) Principles of the Mind, and 3) Dreams of the Spirit. This is another book that is very inspirational to me. I especially like the sidebars containing the recollections of people who knew George Ohsawa personally.)
7. Philosophy Of Oriental Medicine: Key to Your Personal Judging Ability, by George Ohsawa. (This book, previously published as “The Book Of Judgment,” is the most comprehensive book on macrobiotic theory, including a thorough explanation of the Unique Principle, the Order of the Universe, and the Seven Stages of Judgment. It holds a lot to think about and ponder over. Keeping this book at the base of your macrobiotic studies gives you the key to your own independence and freedom. You are in control of your own life!)

Related Articles:
Guidelines For Classifying In Terms Of Yin And Yang
The Color Classifications of Food
The Importance of Chewing
The Yin and Yang of Acid and Alkaline
What Is Macrobiotics? (January 2, 2011)
What Is Macrobiotics? (January 23, 2011)

The Yin and Yang of Acid and Alkaline

Herman Aihara and Carl Ferre have given us a wonderful set of tools to use for our health. Mr. Aihara’s book, Acid and Alkaline, explains in a clear, textbook style how specific foods (as well as a lot of other factors in our lifestyles) can lead to acidosis, the underlying cause of most illnesses today, while other foods that are more alkaline-forming can help us to get better. This book is the theory of macrobiotics in action, a true application of George Ohsawa's Unique Principle.

Carl Ferre has written a followup book, Acid Alkaline Companion, that provides a practical, easy-to-understand synopsis of what causes acid and alkaline conditions in our bodies. In addition, it contains a remarkable set of detailed food tables that show us specifically which foods are more acid-forming, more alkaline-forming, or more neutral. He also provides a list of references to several other books on the subject of acid and alkaline, along with a brief description of each.

Herman Aihara’s Acid and Alkaline contains easy reference charts that organize foods into four groups: Yin/Alkaline-Forming, Yin/Acid-Forming, Yang/Alkaline-Forming, and Yang/Acid-Forming. A well-balanced meal will contain a food from each of these four groups. Once I clearly understood the differences between these four food groups, it was easy for me to memorize the broad categories in his “Four-Wheel Chart” (page 88, Acid and Alkaline) and now it’s almost second nature for me to remember that:

1) Honey, coffee, herb tea, bancha tea, fruits, seeds, and vegetables are Yin/Alkaline-Forming.

2) Chemical drugs, pills, sugar, soft drinks, alcohol, nuts, and beans are Yin/Acid-Forming.

3) Radish pickle (dry), soy sauce, miso, umeboshi salt plums, certain sea vegetables, and sea salt (unrefined) are Yang/Alkaline-Forming.

4) Meat, animal foods, and whole grains are Yang/Acid-Forming.

From there, I just need to figure out details and quantities — how much yin is in this certain food, how much yang? — so that I can balance it with its opposite. Classic examples of food balancing: meat and potatoes, minestrone soup & croutons, or salty pork & beans with thick, rich coffee on the wagon train!

Although these examples are balancing foods from each of the four groups, they are on the more extreme ends of the yin-and-yang scale. To achieve an ideal balance, foods that are more towards the center of yin and yang as well as from the four groups would be better — that is, a meal that contains a vegetable, a nut or bean, a whole grain, and miso or a sea vegetable like wakame.

Notes:
Both of these books, Acid and Alkaline, by Herman Aihara and Acid Alkaline Companion, by Carl Ferre, are available on the George Ohsawa Macrobiotic Foundation website.

Related Articles:
No More Sugar
Hummingbirds and Seaweed
What Is The Macrobiotic Centering Diet?