This morning I did a lovely yoga flow – yogadownload’s Power Yoga #4, a 60-minute donation class. It started out slow but increased in intensity and I was so ready for savasana at the end. This class had a lot of twisting for detox, which I’ve been feeling and needing this week.
I followed up my flow with a macrobiotic breakfast:
- 3/4 cup (dry) oat bran with cinnamon & a big drizzle of brown rice syrup
- miso soup (bring 1.5 cups of water to a boil, add 2-3 teaspoons miso and some dried seaweed)
My mom informs me that I have had oat bran before – it was one of my first foods as a baby! She would sweeten it with ground up raisins that she ground with a baby food grinder. My mom has been touting the benefits of whole foods since before they became a fad.
On Wednesday I went to Whole Foods to pick up some goodies to help me adjust to macrobiotics.
- Lundberg’s organic brown rice syrup (one of the approved sweeteners)
- Westbrae unsweetened ketchup (ketchup is NOT macrobiotic – but I’m having a very hard time giving it up so I thought I would at least use the unsweetened kind)
- San J organic shoyu soy sauce
- Redmond RealSalt all natural sea salt
- Cold Mountain red miso
- lots of veggies = more kabocha squash, jicama, greens, apples, and more
The thing I’m having the most trouble with is cutting back on fruit; I usually have 5-7 pieces a day, and I’m trying to get it down to 1-2 pieces per day.
Stay tuned for a post this weekend that gets into the specifics of the macrobiotic diet I’ve been following – what I can and cannot eat, how I should be eating, and some of the principles behind it. When I first started the experiment I didn’t realize just how much I was taking on, so it’ll help me to be consistent if I write it out.