Grocery shopping on a macrobiotic diet doesn’t have to be difficult! By creating a meal plan, a list of dishes that will be made each day, you can easily build a macrobiotic shopping list. This way you know the ingredients to get and how much to buy. It makes following a healthy macrobiotic diet and lifestyle easier for you and your family!
First, write down the meals that will be prepared for breakfast, lunch, and dinner during the week. Feel free to personalize a macrobiotic meal plan to your lifestyle. Such as drinking tea instead of coffee in the morning or preparing a meal for breakfast. Just make sure to always eat lunch. Lunch is the most important meal of the day.
Next step is to list out the ingredients required for each dish. Lastly, add ingredients to shopping list and plan out where you will purchase each ingredient. The example below is a starter macrobiotic shopping list. Items like unrefined sea salt, olive oil, toasted sesame oil, umeboshi vinegar, black pepper, fresh ginger juice, barley miso and shoyu last a long time and can be used in multiple meals before the need to buy again. Another way to reduce a macrobiotic shopping list is buying extra grains, pasta, and beans to be stored until needed.
Also buy from local farmers markets. The more local food, the better.
If new to macrobiotics, start with a simple meal plan and increase healthy plant-based dishes to cook during the week when ready.
Here are recipes to get started:
Leftovers are a great way to make a quick meal and keep your macrobiotic food shopping list manageable. Therefore, in your macrobiotic meal plan write in when you will be using leftovers to keep yourself on track.
Here is how long to keep foods:
Get two 10-day meal plans in Denny and Susan Waxman’s new book, “The Ultimate Guide to Eating for Longevity.” (Pre-order here) Or take on of our macrobiotic courses to learn more about meal planning and plant-based cooking from macrobiotic chef, Susan Waxman. Have questions about macrobiotics? Contact us today!
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I worked at the Bucks County Macrobiotic Center in Langhorn in 1987 as the Secretary.
I met Dagmar and another woman from Sweden? who cooked there.
I learned much from both and cooked for Logan in for 2.or 3 months in New Hope for their Macro menu and at BCCC was an assistant to Donna Plummer.
Seasonal meals are so important to prepare around your daily meal plan.
Think Yin & Yang foods and.the cooking methods of sauteeing, boiling, frying, pressure cooking and most of all BALANCE ❤