It is natural and relaxing to enjoy a good quality sweet taste
everyday. Thankfully, while eating in a macrobiotic way, we get plenty
of naturally sweet taste from whole grains, and from root and round
vegetables. Well-chewed brown rice, millet, barley, wheat and corn,
as well as properly cooked cabbage, Chinese cabbage, carrots, parsnips,
onions, winter squashes, daikon, fresh corn, and other vegetables
provide plenty of the nourishing kind of sugars our bodies
need. These foods are the first choice for sweets.
A sweet taste may be obtained on a daily basis through cooking the
Sweet drinks made from grains and vegetables can be consumed 2-3 times
per week maximum, when your health permits:
- Brown rice syrup (grain-based sweetener)
- Sweet vegetable drink
- Amasake (best to drink warm)
- Carrot juice
- Barley malt (grain-based sweetener)
Fruits and fruit juices can be consumed 1-2 times per week maximum,
when your health permits. They provide cooling, refreshing energy,
but because they are high in simple sugars and excess liquids, are
not suitable for daily eating. When you really crave fruit, eat a
small amount to satisfy your taste and remember that cooking fruit
(as all foods) concentrates the flavor and makes it more digestable.
Northern climate fruits cooked with a pinch of sea salt are the safest
choice, along with hot apple cider or hot apple juice. Dried fruit
is the next choice. When it is warm outside or when we need to refresh
ourselves, a small portion of fresh raw fruit will satisfy. Always
prepare fruits with a tiny pinch of sea salt to neutralize its acidity.
SWEET VEGETABLE JAM
Sweet vegetable jam may be made from the same combination of vegetables
as the sweet vegetable drink.
As a variation, you may also make it from one vegetable (e.g., make
onion butter, carrot butter).
Sweet vegetable jam may be eaten by itself or used as a spread to
satisfy sweet cravings (on a rice cake or a slice of steamed sourdough
1. Finely cut a large amount of onions, cabbage, carrors and hard
winter squash in equal proportions.
2. Place the cut vegetables into a large pot and add about one-third
the amount of water (e.g., 10 cups of vegetables and 2 to 3 cups of
3. Bring to a boil, reduce to a low flame and maintain a low boil.
Cook for 4 to 5 hours, or until vegetables cook down into a jam consistency.
Periodically check the amount of water, and add more if necessary.
4. Add a pinch of sea salt and cook another 20 minutes.
For storage purposes, the jam may be poured into a glass jar and refrigerated.