The SHI Intermediate Macrobiotic Course is designed for students to begin making long-lasting changes to their health and lifestyles. This course takes the entire Beginner Macrobiotic Course as well as the first 3 modules of the Advanced Macrobiotic Course. The purpose of segmenting this course in such a way, is to provide a more holistic view of what truly makes the SHI approach different from classic macrobiotic studies.
The SHI approach to macrobiotic diet and lifestyle provides a way to take your health-conscious and/or plant-based lifestyle to a deeper level of mindfulness, creativity, and alignment with nature’s cycles- a key factor in overall health.
This course is a continuation and complement to the Beginner Macrobiotic Course with a goal of deepening and adapting your macrobiotic practice to your own personal circumstances. For those not ready to join SHI’s year-long Advanced Macrobiotic Course, the intermediate course is the on-line offering of the first three modules of the advanced program, picking up where the beginner course leaves off.
Under the expert guidance of macrobiotic counselor Denny Waxman and executive chef Susan Waxman, you will receive the backbone of a sustainable macrobiotic practice. The principles tools and models in the core not only guide the personal practice of Denny and Susan, but also is the basis in the ability to counsel and guide others in an effective manner.
*Module 1: This module provides a philosophical framework for health-balanced macrobiotics practice. It touches on specific topics that make SHI’s approach so unique, such as “food creates taste for food,” the order of healing, and how balance and imbalance perpetuate themselves. This module is also the beginning of cooking and menu planning studies.
*Module 2: Introduction to the five transformations, how food connects us to life, the progressive development of illness, and our energetic body by exploring meridians, chakras, etc. This module includes cooking classes and classes on do-in.
*Module 3: This module focuses on digestive health, making balance with the environment and seasons, and “The Damp Sponge”-Making Balance with Past Conditions. Module 3 also explains the five transformations applied to cooking and touches on biological evolution. This module includes cooking classes and classes on do-in.