Two Years Of No More Sugar

Two years ago, I stopped eating sugar. 

By sugar, I mean the white stuff — the granulated, overly processed refined sugarcane or sugar beets that's in a white powdery or crystalline form, also known as table sugar — and that's added to all kinds of food products to sweeten them up. 

I also mean all the variations of sugar, like "brown sugar," which is basically still white sugar only something has been added to color it brown, and "Sucanat" or "Rapadura/Rapunzel's Whole Cane Sugar" — a type of sweet flour made from dehydrated sugarcane juice, which is much less refined than white granulated sugar keeping all of its minerals, vitamins, and molasses, but is still missing all the fiber from the whole sugarcane.

I stopped eating anything that I thought probably had sugar in it, like muffins at the bakery, or cookies someone else made, or anything at a restaurant that was likely to contain sugar in it, whether it was obvious — such as ketchup or pastries — or not so obvious — such as pancakes or sauces.

Over these past two years, I still went on an occasional sweet-food binge (away from my standard macrobiotic fare) but binging no longer means something with sugar in it. Instead, I binged on something like a croissant (white flour and butter) and a cafe latte. Sometimes I sweetened my food with a drizzle of organic maple syrup, brown rice syrup, or agave nectar. I also experimented with other ways to sweeten my food, such as using various kinds of cooked fruit, sweet winter squashes, and even amazake from the grocery store. 

I also stopped eating dry, salty snacks like tortilla corn chips, rice chips, yam chips, potato chips, sesame sticks, etc. so that these overly yang foods couldn't make me crave sugar. 

By stopping the sugar and the salty snacks, I've also saved my poor digestive track from becoming dehydrated! I no longer get congested in my nose and sinuses, and I haven't had a single cold or flu bug!

So, what's next?

As I'm writing this and reviewing the kinds of foods that I've snacked on over the last two years, I'm realizing that the next step I want to take is towards achieving my ideal weight and overall health. I want to stop eating snacks between meals and desserts except for on very special occasions. More specifically, these are my favorite snacks that I'm talking about:

• Chewnami Sesame Bars made by Rising Tide Sea Vegetables (These are my favorite snack bars. They contain sesame seeds, kombu seaweed, brown rice syrup, and maple syrup — pretty simple ingredients — and they're delicious!)

• Jocalat organic chocolate bars made by the Larabar company. (These candy bars are comprised of finely ground raw dates and nuts, and organic chocolate that is cooked during the initial processing. Very very yin!)

• Camel Brand Halvah Natural Sesame Bars made by Noble Foods, Inc. (I first bought these two years ago as an alternative to eating sugar. It says on their label "The only natural halvah in North America. Contains no granulated sugar." Nevertheless, it only took eating a couple of these candy bars to see how extremely yin they are too, with their concentrated amounts of ground sesame seeds and malted corn barley syrup!)

• Organic maple syrup and butter on toast (My favorite toast is made with Vital Vittles "Real Bread.")

• Homemade cookies sweetened with organic maple syrup, organic brown rice syrup or Organic Blue Agave nectar.

• Traditional Spice Windmill Cookies by Heaven Scent Natural Foods (These are my favorite store-bought cookies, made of organic whole wheat flour and fruit-juice sweetened. They're delicious!)

• Amazake Rice Shakes (These delicious drinks are made up of cultured organic brown rice, rice koji, and nuts, such as almonds or pecans. Very sweet. Some day I was thinking of trying them out in my ice cream maker!)

Related Blog Articles:
No More Sugar
One Week Since No More Sugar
Whole Date Cookies With No Added Sugar
German Chocolate Cake, A New Upgrade
Julia's Holiday Fudge
"Fatso"
Trying Out New Cookie Recipes
Hummingbirds and Seaweed
The Acid And Alkaline Dimension Of Food, Part 1
The "New" Old New Leaf Market

Holiday Pumpkin Carrot Onion Soup for Mom

Dear Mom, I made this soup for you twelve years ago while you were visiting us. Do you remember it? I dedicated it to you because you were my inspiration in creating it. At the time, my intention was to use some of the principles I had been studying in Macrobiotics. And the result was a delicious soup that made it into my box of favorite recipes.

Since then, every time I make the soup, I remember that wonderful visit in November with you. Thanks, Mom! (P.S. I also remember that we shared a couple of apples with the horse down the road that day!)

Now, each time I make the soup it is a little different than the one before. For example, today when I made it I used a whole large apple (instead of apple juice) and part of a Hokkaido pumpkin both from our garden, and a smaller onion, carrots, and garlic from the New Leaf grocery store. 

Sometimes, I like to allow the onion to brown a little before I add the carrots, for a rich, carmelized flavor. And so, here is what I have written on my recipe card:

HOLIDAY PUMPKIN CARROT ONION SOUP  *during Mom's visit 11/3/2000:

1. Saute in large sauce pan, over medium heat:
 
1 clove of garlic, minced
1 large onion, grated or minced
3 carrots, grated
1 to 3 teaspoons unrefined sesame oil

2. Continue to cook and add:

1/2 cup cooked mashed pumpkin
1 teaspoon unrefined sea salt
1 teaspoon pumpkin pie spice** (see note below)
dash of cumin
dash of black pepper
3 cups apple juice (or apple sauce) and water

**Note: Ingredients listed in Trader Joe's Non-irradiated, All-Natural "Pumpkin Pie Spice": Cinnamon, Ginger, Lemon Peel, Nutmeg, Cloves, and Cardamom

3. Bring to a boil, then lower heat, and cover. Cook for about 22 minutes longer.

4. Puree in a cuisinart, a blender, or use a hand blender in the pan, and then cook again for a few more minutes. (Add water if needed.)

When I made the soup today, I grated a very large apple from our garden and sauteed it after the onion and the carrots at the beginning. I used a little more pumpkin (about 3/4 cup), and then I used 3 cups of water instead of apple juice. I used only a dash of pumpkin pie spice and a little more of the cumin and pepper. Who knows, maybe next time I'll skip the pumpkin pie spice altogether and use fresh lemon peel from our garden?

Regarding the final step — there's something about pureeing all of the cooked ingredients together that raises the soup up to another, higher level. It makes it more special somehow. And yet, this soup would be equally as delicious, I think, if it were served in its more-chunky state!

Related Blog Articles:
Ohsawa Pumpkin Pie Filling

Guidelines for Classifying in Terms of Yin and Yang (1-3-2011)

Vegetables for Centering

German Chocolate Cake, A New Upgrade

I finally made a new version of my favorite cake of all time — the German Chocolate Cake. Did you know that it is not really a German cake? According to wikipedia, it is a cake that was made with Mr. Sam German's dark sweet chocolate that he developed for the American Baker's Chocolate company. 

I went to the Baker's Chocolate web site and found the recipe for their "Original BAKER'S GERMAN'S Sweet Chocolate Cake." No wonder I loved this cake as a kid — it's LOADED with sugar! There are 2 cups of sugar in the cake, 1 1/2 cups of sugar in the filling/frosting, and there's also sugar, undoubtedly, in the chocolate and in the coconut.

How can I make this cake without the sugar?

I decided to use applesauce made from whole organic apples along with a touch of agave syrup to sweeten the cake and whole, organic dates to sweeten the frosting. I figured the cake part would not be very sweet and taste more like chocolate, and the frosting would be more sweet, with the dates, coconut, and pecans as the stars of the show.

First, I cut the original recipe in half and chose a ten-inch round baking dish to make a single-layer cake. I decided to keep the eggs and the butter, but use whole-grain flour instead of white flour. Then, I made some applesauce.

Applesauce:
I washed and cut up 5 large apples into small dices (leaving the apple peel on). I heated up a large saucepan, added about two teaspoons of sesame oil, and then added the diced apples. They sizzled and crackled as soon as they hit the hot pan. I turned down the flame to very low, covered the pan, and let it cook for about fifteen minutes or so. Thinking I should add some water to it, I was surprised when I lifted the lid and saw the applesauce was done! The apples had become soft and puffy and when I stirred them, they transformed into the perfect sauce. Not too dry, not too watery. And no sign of the apple peels! I don't know if I'll be able to repeat this, the next time I make applesauce for a cake, but for now, I was very lucky!

Okay, here's the recipe that I ended up making for what turned out to be a delicious "German Chocolate Cake." The cake part was light and moist, and faintly sweet, and the frosting was very sweet, rich, and complex. 

German Chocolate Cake, A New Upgrade
325º F preheated oven
30 minutes
greased 10" round baking dish

THE CAKE PART:  
2 oz. chocolate (unsweetened, organic, Dagoba chocolate for baking)
1/4 cup water
1/2 cup butter, softened (Straus Family Creamery organic butter)
2 eggs, whole, at room temperature
1 or 2 tablespoons organic agave syrup (Wholesome Sweeteners Organic Blue Agave)
1/2 cup thick applesauce
1 tsp vanilla
1 cup flour (I used 1/8 cup gluten flour + 7/8 whole wheat flour) 
1/2 teaspoon baking soda
1/4 teaspoon sea salt, unrefined
1/4 cup soy milk, unsweetened organic
1/4 cup water

Step 1: Melt the chocolate with the water, mix well, and set aside.
Step 2: In a large mixing bowl, cream the butter with the eggs, add agave syrup, applesauce, and vanilla, and stir thoroughly.
Step 3: Add the melted chocolate/water mixture and stir again.
Step 4: Mix the flour, soda, and sea salt in a separate dish.
Step 5: Mix the soy milk and water in a liquid measuring cup.
Step 6: Alternate adding portions of the flour mixture with the liquid mixture to the large mixing bowl and stir well.
Step 7: Evenly distribute the batter into a buttered, 10-inch-round baking dish, and bake at 325º F for 30 minutes or until an inserted toothpick comes out clean. Remove from oven and place baking dish on a pad or wire rack and allow cake to cool.

THE FROSTING PART:
1/4 cup butter
3/4 cup chopped dates (SunRidge Farms Organic Deglet Dates)
3/4 cup (6 ounces) water
3/4 teaspoon vanilla
1/2 cup coconut, unsweetened, finely shredded (Edward & Sons Let's Do Organic)
3/4 cup pecans, chopped

Step 1: Under careful watch, lightly toast the coconut on a baking sheet in the oven for a couple of minutes. Remove from oven and set aside to cool.
Step 2: Melt butter in a quart-size saucepan on the stove.
Step 3: Add dates, water, and vanilla, and cook on medium-low heat for 12 minutes, stirring continually.
Step 4: Turn off heat, add coconut and pecans, and mix thoroughly. 
Step 5. Spread frosting over cooled cake and eat! 

Notes: 
• I kept the cake in the baking dish, but could've just as easily removed it and placed the cake on a serving plate before frosting it. 
• We ate a couple of pieces right away and froze the rest in a container for later. Defrosting was easy and the cake tasted just as good, if not better for having "mellowed" a few weeks. 
• I shared a couple pieces of the cake with friends who were unaccustomed to eating "unsweetened" cake. I think it may have been a shock to their taste buds. But for my husband and I who have not eaten sugar in such a long time, we were able to taste all of the subtle flavors of chocolate and applesauce, and the date-frosting more than made up for the lack of sweetness in the cake. My sweet-tooth was appeased and my childhood memories of German Chocolate Cake received an excellent upgrade!

Related Blog Articles:
One Week Since No More Sugar
No More Sugar (Saturday, January 1, 2011)
Ohsawa Pumpkin Pie Filling

Chipotle Mexican Grill Serves Brown Rice

During our summer travels this year, we got the chance to try out a Chipotle Mexican Grill restaurant in Sacramento. Previously, the restaurant chain had come up in my online search for brown rice in Santa Cruz restaurants, but "brown rice" wasn't showing up in their online menus, and so I was delighted to finally see for myself that yes, indeed, they do serve it!

And their food is good! It's served up cafeteria style, where they ask you for your choices of ingredients and then you watch as they make up the burrito or tacos on the spot. (You can also get the food served on a bowl of lettuce instead of on tortillas or taco shells.) This particular restaurant started to get very crowded just after we sat down with our food, and the line went clear outside the building. Obviously it's a popular place for lunch. 

I ordered soft corn tacos with brown rice and black beans. I ate it all and enjoyed everything with pleasure!

When we got back home, I looked them up again online and this time I found where they actually do mention brown rice — but not in their menus like I expected to see it, instead it's listed in the "Nutrition Calculator." Select one of four choices—Burrito, Burrito Bowl, Tacos, or Salads, and they'll give you a nutritional breakdown of the ingredients. 

I found that for tacos, they offer soft or crispy corn tortillas along with the usual soft flour tortilla, my choice of white rice or brown rice, and black or pinto beans. (At the restaurant, the person serving me confirmed that the black beans are vegetarian, and the pinto beans have bacon in them.)

They also mention brown rice on their "Special Diet Information" page — there in the chart, it says "cilantro-lime rice (white & brown)."

The Santa Cruz Sentinel has an interesting story about Chipotle that explains more about the restaurant(s):  "Chipotle Mexican Grill, Restaurant Review: Fast Food With Santa Cruz Consciousness."

Finally, a fast-food restaurant chain that serves brown rice! And the good news is that it's growing and becoming more available in more new places. Yay!

Related Blog Articles:
Searching For Brown Rice In Restaurants

Whole Grains In Restaurants

Lunch At P.F. Chang's
Lunch At Little Shanghai's
Linda's Seabreeze Cafe 
My Dream Diner
The Benefits Of Whole Foods

Searching For Brown Rice In Restaurants

I'm always looking for new restaurants that serve whole grains, but they're not always that easy to find. I've learned that if I add the phrase "brown rice"  in quotes to my online search, then I have a much better chance of finding what I'm looking for. If a restaurant serves brown rice, then chances are good that I'll be able to find other foods on the menu that I'd like to eat (like veggies and other whole grains). I also like to narrow my search down even more by adding "whole wheat" to the "brown rice." (Note: Some of the restaurant's online menus are unsearchable images, like Uncle Kwok's, so text for "brown rice" won't always show up in a search. These I found using the old-fashioned way, i.e. the phone book!)

34 Santa Cruz Restaurants That Serve Brown Rice and sometimes Whole Wheat too — (some of them have web sites and some of them I’ve written about in this blog):

    1.    Alfresco Santa Cruz, a sidewalk kiosk (#1) on 1520 Pacific Avenue, (831) 429-1765 (Brown Rice + Whole Wheat Tortillas)
    2.    Aloha Island Grille, 1700 Portola Drive, (831) 479-3299 (organic brown rice)
    3.    Asian Rose Cafe, 1547 Pacific Avenue (831) 458-3023 (no web site)
    4.    Aqua Bleu, 1108 Pacific Avenue, (831) 423-6999 (no web site) 10-15-2012 Update: Aqua Bleu is closed after 8 years. See article.
    5.    Bangkok West -- Aptos, CA -- 2505 Cabrillo College Drive, (831) 479-8297
    6.    Bangkok West -- Watsonville, CA -- 1433 Main Street, (831) 761-8509
    7.    Cafe Gratitude,103 Lincoln St, (831) 427-9583, (6 restaurants in CA, 1 in MO)
    8.    Center Street Grill, 1001 Center Street, (831) 423-4745
    9.    Charlie Hong Kong, 1141 Soquel Avenue, (831) 426-5664 (organic brown rice)
    10.    Chipotle Mexican Grill -- Santa Cruz -- 550 River Street, (831)295-6582 (online reviews say they serve a choice of white or brown rice)
    11.    Chipotle Mexican Grill -- Capitola -- 1955 41st Avenue, (831)295-6076
    12.    Dharma’s Natural Organic Vegetarian Food, 4250 Capitola Road, (831) 462-1717 (organic brown rice, quinoa, whole wheat tortillas, corn, and whole wheat buns)
    13.    Golden City Chinese 1230 Mission Street, (831) 423-0688
    14.    Linda’s Seabreeze Cafe, 542 Seabright Avenue, (831) 427-9713 (doesn't mention the brown rice option on their online menu, but they have it as a footnote on the PDF Menu — at the bottom of the Breakfast page; also, oatmeal)
    15.    Little Shanghai, 1010 Cedar Street, (831) 458-2460
    16.    Malabar Cafe, 514 Front Street, (831) 458-3023 (no web site)
    17.    O’Mei Restaurant, 2316 Mission Street, (831) 425-8458 (no web site)
    18.    Peachwoods at the Inn at Pasatiempo, 555 Highway 17, (831) 426-6333
    19.    Pearl of the Ocean Sri Lankin Restaurant, 736 Water Street, (831) 457-2350, fresh local organic food!
    20.    Phoenix Asian Restaurant, 2301 Mission Street, (831) 466-3888 (no web site)
    21.    Planet Fresh Gourmet Burritos, 1003 Cedar Street, (831) 423-9799 (no web site) (brown rice and whole wheat tortillas)
    22.    Pono Hawaiian Grill -- 120 Union Street, (831) 426-PONO
    23.    Real Thai Kitchen, 1632 Seabright Avenue (at Soquel Ave.), (831) 427-2559 (no web site)
    24.    Sabieng Thai Cuisine, 1218 Mission Street, (831) 425-1020
    25.    Saturn Cafe, 145 Laurel Street, (831) 429-8505 (also one in Berkeley, CA)
    26.    Sushi Totoro, 1701 Mission Street, (831) 426-6660 (no web site)
    27.    Thai Noodle House, 2106 Mission Street, (831) 457-0238 (no web site)
    28.    Tai Orchid Restaurant, 2238 Mission Street, (831) 425-2206
    29.    Thai House, 353 Soquel Avenue, (831) 458-3546 (no web site)
    30.    Tortilla Flats, Gourmet Mexican Cuisine, 4616 Soquel Drive in the Soquel Village, (831) 476-1754 (no brown rice, but they do have whole wheat tortillas!)
    31.    Uncle Kwok's Szechwan Restaurant, 7960 Soquel Drive, Aptos (685-2121)
    32.    Viva’s Organic Mexican Restaurant, 1201 Soquel Avenue (at Seabright Ave.), (831) 425-8482  (organic brown rice and whole wheat tortillas)
    33.    Windmill Cafe, 21231 East Cliff Drive, (831) 464-4698 
    34.    Woodstock's Pizza, 710 Front Street, (831) 727-4444 (doesn't mention the whole wheat crust option on the web site, but they have it!—no brown rice though)

Related Blog Articles:

My Favorite Local Restaurants Today

Lunch At P.F. Chang's

Whole Grains In Restaurants

The Benefits Of Whole Foods
Whole Grains For Centering
Breakfast In An Old Hotel

Getting Started With Macrobiotics

Many years ago, my first introduction to Macrobiotics was the book, Zen Macrobiotics, by George Ohsawa. I found the book in my local grocery store (New Leaf Market) and because I had been hearing the word “Macrobiotics” a lot at the time, I decided to buy it. I instantly fell in love with the whole concept as I read the book. George Ohsawa was appealing to my intellect, common sense, and desire for independence.

That book was published in 1960. Since then, macrobiotic teachers have improved an introductory course in Beginning Macrobiotics. On the George Ohsawa Macrobiotic Foundation web site, there are eight recommended books to get you started with learning about Macrobiotics as well as information on where you can get hands-on experience, such as at the annual French Meadows Summer Camp that happens in July.

Eight books to get you started with Macrobiotics:

1. Essential Guide to Macrobiotics, by Carl Ferre
2. Macrobiotics: An Invitation to Health and Happiness, by George Ohsawa
3. Basic Macrobiotic Cooking, Procedures of Grain and Vegetable Cookery, by Julia Ferre
4. French Meadows Cookbook, by Julia Ferre
5. Essential Ohsawa, Understanding the Basics of Macrobiotics, From Food to Health, Happiness to Freedom, by George Ohsawa
6. Acid and Alkaline, by Herman Aihara
7. Health and Macrobiotics, #7 Diet, An Accompaniment to Ohsawa’s Zen Macrobiotics, by Francoise Riviere
8. Acid Alkaline Companion, An Accompaniment to Herman Aihara’s Acid and Alkaline, by Carl Ferre.

Related Blog Articles:
The Yin And Yang Of Acid And Alkaline
What Is The Macrobiotic Centering Diet?
Diet #7 By George Ohsawa

Lunch At Little Shanghai's

I love saying that. Lunch at Little Shanghai's. This is my all-time most favorite restaurant in Santa Cruz for lunch! I can always count on their delicious brown rice cooked fresh daily. My husband and I try to get there right at 11:30 a.m. when they open because that's when the food is the very best.

We stand in line in front of the cafeteria counter, watching as they place the steaming hot food into labeled warming pans before us. Sometimes I go first. 

"Brown rice, please. For here. One item." I watch as they serve several generous scoops of brown rice onto the plate and then I point to the "Tofu Broccoli" item. Several more generous scoops of soft tofu and broccoli cooked in ginger garlic black bean sauce goes on top of the rice. 

The plate goes onto a serving tray and is moved down the line to receive pickled cabbage if I want it, my choice of soup, and a fortune cookie. Then it's Michael's turn. He usually gets two items, and occasionally maybe three. He has his favorites too, like me. 

The thing is, all of their food is good. (I wish I knew their recipes!) They have menus that you can download from their web site, such as this pdf of "Tofu and Vegetables (All Vegan)." And their prices are more than reasonable, I think, especially for what you get.

Little Shanghai's also serves dinner, restaurant-style. The overhead lights are dimmed, candles are lit, and food is brought to you that you've ordered from a menu with a greater selection of entrees. 

The menu choices are diverse, different, and interesting. The food is simple, life-giving, and unpretentious. I highly recommend it.

Cheers!

Related Blog Articles:
Whole Grains In Restaurants
Lunch At P. F. Chang's
Whole Grains For Centering
My Favorite Local Restaurants Today 

What Is A Veggie Burger?

I discovered some new brands of veggie burger products this weekend while reading the June 2012 newsletter from our grocery store, the New Leaf Community Market. Inside, I found articles featuring grilling tips, recipes, toppers, and "best veggie burgers."

In their list of nine types of Veggie Patties, I was already familiar with (1) Gardenburger, (2) Boca Burgers, and (3) Wildwood Tofu Burgers, and I found some more that I'd like to try, including (4) Sunshine Burgers and (5) Amy's Veggie Burgers. 

Some sounded a little weird, like (6) Quorn Burgers (what is "mycoprotein"?) and (7) Sol Cuisine frozen burgers (too much soy? at least they're GMO FREE!). (8) Dr. Praeger's California Veggie Burger proudly lists the ingredients for their truly all-vegetable burger (no fillers or egg products). And finally, (9) Hilary's Eat Well veggie burgers use two whole grains, millet and quinoa, that are free from common allergens.

The newsletter also included a recipe for "New Leaf's Own Beet Burgers," which includes red beets, quinoa, toasted seeds, onion, flour, bread crumbs, and garnet yams. 

This all got me to thinking about what exactly is a veggie burger? 

According to Wikipedia, a veggie burger is a hamburger-style or chicken-style patty that doesn't contain meat.

As I look at recipes for vegetarian and vegan burgers and lists of product ingredients for store-bought or restaurant patties, I'm seeing a common theme. Either there's an emphasis on having a burger patty substitute that tries to mimic the flavors and textures of meat or it tries to replace the protein you would otherwise get from meat. 

I'm very happy to see that there are a lot more veggie burger options out in the world today, and now I'm excited to see that — finally — many of the patties are including whole grains. Because from a macrobiotic point of view, whole grains are the yang replacement for meat. This is all good information for my dream diner, Burger Number Seven.

It is also good to know that my chances of finding more vegetarian burger options in restaurants are steadily improving! I have found a lot of places, especially cafes and pubs, that serve Gardenburgers or something similar. (See The Cheyenne Cafe.) The great ones serve their own handmade veggie burgers on whole grain bread. (See Boulder Creek Brewery And Cafe.)

Listed in the Wikipedia's Veggie burger article, other places that serve veggie burgers include:

• Burger King (they serve MorningStar Farms Garden Veggie Burgers) and Hungry Jack's in Australia, certain Subways, and Harvey's (served on a whole wheat bun), as well as many chain restaurants, such as 
• Red Robin (they serve Gardenburgers), 
• Chili's  (according to their vegetarian menu pdf, their veggies burgers are made with black beans, egg, dairy, and/or honey),
• Denny's ("Fit Fare" menu includes Amy's Veggie Burgers),
• Johnny Rockets (the "Streamliner" = 100% soy Boca Burger), and 
• Hard Rock Cafe (the San Francisco menu includes a "Veggie Leggie" patty grilled and topped with a portabella mushroom).

Here's a toast to more yang veggie burgers in the world — cheers!

Related Blog Articles:
My Dream Diner — "Burger Number Seven"

Whole Grains In Restaurants

MACRO TALK (Wednesday, May 25, 2011)

My Favorite Local Restaurants Today

Organic Farmers and SOS-Earth

Beckmann's Old World Bakery

This morning I had a very special treat! Thin slices of steamed rye bread from Beckmann's. The bread is the most delicious, pure rye bread I have ever tasted that wasn't homemade. It's made of organic 100% rye flour, water, sea salt, and fresh yeast.

The bread company used to have a small bakery cafe in Santa Cruz, which is where I was first introduced to the rye bread. The cafe has since closed, and now Beckmann's is pretty much the wholesale bakery that stocks many of the shelves in local grocery stores and market places. And I just discovered that you can buy Beckmann's bread online at their website!

Yesterday, I was delighted to find several loaves of their pure rye bread stocked on the shelves at the New Leaf Market, since it is not always there — probably because other people get there before me and snatch them all up! Beckmann's Bakery makes many other varieties of bread, which are also delicious, but none as great in my opinion as the one-hundred percent rye bread.

The loaf is rectangular and shaped like a fruitcake or a brick of pure gold. The bread tastes the best when slices or chunks of it are steamed, and second-best when very thin slices of it are toasted or grilled. It can dry out quicker than other breads, but steaming always seems to revitalize it!

Did you know that rye flour is the original source for sourdough starter? (Someone from the San Francisco sourdough bread company, Boudin told me that on the museum tour at the wharf.)  Natural yeasts in the air seem to love it! It makes perfect sense, once you've tasted the slightly sour quality of Beckmann's rye bread. Wikipedia has a long article about the history of sourdough. I also found an interesting pdf article written online by Robin Donovan on The Story Of Sourdough Bread.

But where San Francisco Sourdough Bread is made of white flour, Beckmann's Pure Rye bread is made of 100% whole rye flour. I see from their website that since the acquisition of the Whole Grain Natural Bread Company, Beckmann's flour is now freshly milled each day, thus retaining most of the vital minerals and nutrients of the rye and making the bread less acid-forming. Beckmann's also uses organic grains, ensuring that no harmful chemicals, pesticides, or GMOs (Genetically Modified Organisms) are in the bread.

By definition, bread that is made from flour is not a whole food. The process of making flour from the rye berries separates the components and some get lost, like important alkalyzing minerals and metals, thus making the bread more yin and more acid-forming than the whole grain. The more the grain is milled and the longer the flour is moved from place to place, the more that gets lost. Therefore, making your own bread from your own freshly milled flour is going to be the closest to whole foods, and Beckmann's Pure Rye bread is the next closest!

Related Blog Articles
"Fatso"
What Is A Macrobiotic Diet, Really?
Four Basic Food Groups — YIN—YANG—ACID—ALKALINE

Organic Farmers And SOS-Earth

The Benefits Of Whole Foods
 

What Is Macrobiotics?

Here is an answer to the above question from off the top of my head this morning:  

• Macrobiotics is a way of life.

• It follows the principles of yin and yang and the seven laws of the universe.

• It is a language for understanding and controlling the effects of the two forces, yin and yang, on you and your life.

• Macrobiotics is based on the laws of nature.

• Macrobiotics is a practice followed by many people. There are many official websites and macrobiotic centers all over the world.

• Macrobiotics is a diet based on whole, natural foods.

• Macrobiotics is a restless, ever-changing view of our world as we know it.

See:

What is Macrobiotics? by Phiya Kushi

What is Macrobiotics? by Carl Ferre

George Ohsawa Macrobiotic Foundation
Zen Macrobiotics, by George Ohsawa

SEVEN LAWS

TWELVE THEOREMS

Ten Macrobiotic Diets By George Ohsawa

What is "Macrobiotics"? (January 2, 2011)

What Is Macrobiotics? (January 23, 2011)

MACRO TALK (April 27, 2011)

What is Macrobiotics? (M Cafe)

Wild Dandelion Greens Freshen Up Dinner

Wow. Not bad! Here's how I fixed the fresh-picked wild dandelion greens for my dinner:

I put a heaping teaspoon of unrefined sesame seed oil (Spectrum Organics) in a seven-inch frying pan and turned the gas stove on medium-high to heat it up. I washed and stacked about a dozen dandelion leaves on my cutting board and then sliced the stack into very thin strips. I placed them in the pan, stirred evenly, and turned the heat down to medium-low.

While that was starting to cook, I brought out my leftovers from the refrigerator: a mixture of cooked quinoa, brown basmati rice, and wild rice, and a mixture of cooked lentils, kombu seaweed, and onion. I scooped out enough for a single meal and placed it on top of the greens in the pan, then drizzled a little water over it (about a tablespoon). I turned the heat down to low and covered the pan.

While that was slowly steaming, I boiled some water for tea, and washed some dishes. I'm telling you this, because otherwise, I did not use a timer to mark how long it was taking to cook the food. I knew it wouldn't take very long, because most of it I was only reheating and the dandelion greens did not need to cook much at all. (They're often used raw as a salad green.) Then when the tea water had come to a boil and the tea was steeping, I plated up my dinner.

I placed the whole mixture in a bowl, sprinkled gomasio and a little Ohsawa soy sauce over the top, and took its picture. Then I ate it. It was very good. And there was no bitterness at all. Some of the pieces of dandelion greens had become delicately light and crispy, adding a little crunch to the overall dish. Yum, yum!

See Also:
Dandelions, Rediscovering The Wild Greens 

Related Blog Articles:
Vegetables For Centering
Have You Ever Had Wild Rice For Breakfast?

Green Vegetables

Dandelions, Rediscovering The Wild Greens

I was working out in the garden a couple of weeks ago, pulling weeds, when I finally decided to taste my first dandelion leaf — right then and there on the spot, without bothering to wash it. Before, maybe ten or fifteen years ago, it never would have occurred to me that dandelions are edible. I have childhood memories of my grandmother showing me how to eradicate them from the garden and lawn, stressing how important it was to remove the entire root, or else it would always grow back.

Nowadays I hear about dandelions a lot, both the green leaves and the roots, being used in cooking recipes and tea. I've even seen it in the grocery store. So here I am, standing in the sunshine, finally tasting my first dandelion leaf, and I'm shocked to find that not only is it not bitter — as everyone seems to be saying it would be — but it is also delicious! I picked a whole bunch of them and cooked them up for my lunch and they tasted even more delicious, again, no bitterness to be found.

The next week, I found a big bunch of dandelion greens at the grocery store and decided to buy it. The leaves looked much better than my straggly little dandelions back home — longer, bigger, and brighter green. But you know what? They tasted bitter! Even after I cooked some, they tasted bitter. But I liked them anyway. I looked up a bunch of recipes for cooking them and tried the simple method of boiling them for 15 to 20 minutes and then seasoning them with soy sauce. Not so much bitterness, but it was still there.

Okay, this morning I happened to be looking at a dandelion in our back yard and began to wonder. Do dandelion greens start out tasting sweet and become more bitter the longer or bigger they grow? Does the process of cultivating them using rich, loose soil, fertilizers, and lots of watering, actually cause them to become more bitter? Do they become more bitter when they're flowering? 

I don't know, but I'm going to go pick that dandelion right now and see how it tastes!

Well, the verdict is not entirely in, but I will say this: I just tasted two wild dandelion leaves, one from a plant that has no stems or flowers and one from a plant with lots of stems and flowers. I could not detect any real difference in the taste and once again, they were not bitter like the ones from the store. There is a faint bitterness, but it's very faint. So, later, I shall cook them and see how that changes the taste, but I suspect that cooking will only make them taste less bitter.

I think my wild dandelions are better than the cultivated ones from the store!


Related Blog Articles:

Wild Dandelion Greens Freshen Up Dinner

Green Vegetables

Vegetables For Centering