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Maintaining
Macrobiotic Practise While Travelling
Ideally, it is best not to travel during the initial healing period,
for 3-6 months or longer. If you are travelling during the recovery
stage, it can be difficult to obtain or cook at least one complete
freshly cooked meal daily. Identify and contact any macrobiotic-friendly
establishments by consulting The International Macrobiotic Directory
(available from the Kushi Institute) for Bed & Breakfasts, macrobiotic
centers, macrobiotic & natural foods restaurants and stores.
PREPARATIONS FOR STAYING IN HOTELS:
- Ask for room with kitchenette if possible
- Carry along a Travel Kit (described below)
- Pressure cook brown rice, or cook soft porridge overnight on a hot
plate.
- Make all short-time cooked dishes: miso soup, soft porridge from
leftover grain, roots & tops, boiled salad, pressed salad, raw
salad, steamed greens, sautéed vegetables, toasted nori, kanten,
mochi, corn-on-the-cob
- Make oatmeal, couscous or other cracked cereal grains only if necessary
- Cook noodles & broth
- If a refrigerator is not available, use ice from ice machines to
store perishables (in sink or containers)
- Carry food along with you in thermoses or unbreakable containers
RESTAURANTS
DINING IN
A. CARRY IN:
- Carry in Brown Rice.
- Carry a bag with condiments including gomashio, shiso powder, green
nori flakes, sea vegetable powders, roasted seeds, umeboshi vinegar
or brown rice vinegar, homemade salad dressings.
- Umeboshi or other pickles.
- Take along Bancha tea bags and order hot water.
B. ORDER:
- Macrobiotic or natural foods platters without dairy or spices if
possible.
- White-meat fish poached or steamed with lemon only (no butter or
herbs, not deep-fried,baked, or grilled)
- Steamed or boiled vegetables (no vegetables from the Avoid
list)
- Salads without dressings (no tomatoes) and use own condiments, vinegars,
dressings.
- Corn-on-the-cob and use umeboshi or gomashio for seasoning
- In Chinese restaurants order simple steamed vegetables with tofu
and no sauces
- In Japanese restaurants order udon or soba with broth; steamed or
boiled vegetables; Yudofu boiled vegetables and tofu in kombu broth;
sushi only if it has no sugar and preferably made with brown rice
- At Salad Bars choose vegetables (no vegetables from the Avoid
list); chickpeas or beans if made without dressings or herbs &
spices, seeds
- For Breakfast order oatmeal without milk or sugar, and use your
own condiments; hot water for bancha bags; possibly fresh fruit with
a pinch of sea salt.
TAKE OUT
An extra plate for next day meals, and keep on ice in hotel room.
TRAVEL KIT
COOKWARE:
Flame-Glo Burners (Buy Butane at Destination)
Hot Plate (with Voltage Transformer for International)
Small Stainless Steel Pot and Sauté Skillet
Small Cutting Board
Vegetable Cutting Knives (Paring and Mac Knife)
Grater
FOODS and BEVERAGES
Brown Rice Syrup
Barley Malt
Barley Sugar
Apple Juice
Agar-Agar
Noodles: Udon, Soba, Somen, Ramen
Condiments in Small Jars (see below for list)
Umeboshi Vinegar
Brown Rice Vinegar
Mochi
Sauerkraut, Takuan
Toasted Sesame Oil
Raisins, Dried Northern Climate Fruit
Lotus Root Powder Tea
Bancha Twig Tea
Dried Daikon
Dried Lotus Root
Dried Tofu
Fresh Tofu in Aseptic Packages
FOODS:
Brown Rice, Millet, Barley, Oats, Couscous
Kuzu
Umeboshi
Shoyu/Soy Sauce
Miso
Sea Salt
Wakame, Kornbu, and Nori
CONDIMENTS LIST:
Gomashio, Kombu or Wakame, Shiso Leaves Powder, Tekka, Green Nori
Flakes, Seeds |