A macrobiotic dinner does not have to be complicated. Here are the tips to get dinner on the table or prepared quickly to be taken on the go. In addition, find a macrobiotic dinner pasta recipe designed by Susan Waxman below.
Can I Do Macrobiotic Dinner Preparations Beforehand?
Yes. Preparations can include freezing extra grains, beans, fish, bread or hearty soups to use later or cooking food day before to be ready to heat up when arriving home.
Additional tip: Grains (brown rice, barley, farro) do not require a lot of attention while cooking. Therefore, prepare and cook vegetables while grains cook to speed up a macrobiotic dinner.
Can I Use Leftovers for Macrobiotic Dinners?
Yes. General rule is well-cooked foods (grains and beans) and hearty soups are good for 2-3 days. Lightly-cooked vegetables, miso soup, raw salads, and pasta are good for 1-2 days. Naturally pickled and fermented foods can last for a few days to weeks. However, anytime after the recommended time, the foods will start to lose their energy.
Macrobiotic Dinner Plan
A macrobiotic dinner should leave you feeling satisfied. As a result, dinner can be simple as a vegetable pasta dish. Or pasta dish with an additional vegetable dish, salad, soup, and/or dessert.
Macrobiotic dinner example:
- Broccoli and white beans with pasta
Broccoli and White Beans with Pasta
Preparation time: 30 to 40 minutes Sauce makes approximately 4 to 6 servings 1 package of pasta serves 4
- 11⁄2 cups diced onion
- 1 bunch of broccoli, florets separated and stems peeled
- 1⁄2 to 1 cup cooked cannellini beans
- 1 cup cherry tomatoes, cut in half, optional
- 1 to 2 cloves garlic, thinly sliced or left whole
- 5 to 6 tablespoons extra virgin olive oil
- 3 to 4 cups of liquid; use a combination of water and liquid from the cooked pasta
- 2 to 3 teaspoons sea salt
- White wine
- Red and/or black pepper, optional
- Gently heat the olive oil in a pan.
- Add the onions and begin to sauté.
- Add a small amount of white wine and garlic. Continue to sauté.
- Add a little bit of water and the broccoli stems, cover, and simmer for 1 minute.
- Add the white beans and sea salt. Cover and simmer on low heat for another 3 minutes.
- Add the broccoli florets and additional water from the pasta cooking liquid. If you like a brothier sauce, add more liquid. Add a little more salt, cover, and simmer for 2 to 3 minutes.
- Add the cherry tomatoes, a drizzle of olive oil, additional salt if needed, and a crack of black pepper.
- Simmer uncovered for a few minutes so that the salt blends in with the other ingredients.
- Serve over pasta or add pasta directly to the sauce.
Want more macrobiotic meal plans and recipes? Find two 10-day meal plans and more in Denny and Susan Waxman’s new book, “The Ultimate Guide to Eating for Longevity.” (Pre-order on Amazon here.).