Why Aren't We More Popular? - Identifying Ways to Increase Awareness of Macrobiotic Philosophy

When I first meet a new friend or just anyone throughout my day, I typically am asked the obligatory, “So, what kind of work do you do?” at some point during the conversation. When I say that I teach macrobiotics, more often than not the response I receive is something to the effect of, “Oh, you’re a microbiologist?” This then begins a long explanation of macrobiotics. What shocks me is not that they didn’t really know much about macrobiotics, but that they knew absolutely nothing about macrobiotics. Many haven’t even heard the word “macrobiotic” before. In an age when many people practice yoga, sees an acupuncturist, knows that dairy foods aren’t really so healthy, agrees that food really is medicine, practices meditation, abstains from fast food, and practices many other actions that are frequently found under the umbrella of a macrobiotic way of life, how is it that the term “macrobiotics” can still be so virtually unknown? What is it that we, the members of the macrobiotic movement, are (or are not) doing that is allowing this obscurity to remain? I think that there is much that we can do to not only increase the overall awareness of the macrobiotic philosophy, but also to continue to move macrobiotics in a forward direction so that it evolves as we, as a society, continue to evolve.

We Aren’t The New Kids Anymore

The cat is out of the bag my friends: food is important for health, and more and more people are realizing this to be true. Now, whether they put that knowledge into personal practice is another story, but at least the awareness is there. When the macrobiotic philosophy entered the United States in the 1960s, the concepts of eating brown rice, vegetables, and legumes and saying no thanks to cheese and wine were quite monumental. And from my readings of early macrobiotic educators and their teachings, it was this message of a whole food, plant-based way of eating and cooking, and living a more natural, less artificial way of life that was so revolutionary and counter to what the culture was teaching at the time. But when we skip ahead oh50 or so years, this message of a natural approach to eating and living is no longer so incredible. Now, I am the first to realize that just because the awareness is there, it doesn’t mean people are putting it into practice. But with the popularity of a variety of different approaches to food and life (vegan, raw, Ayurveda, local, organic, sustainable, slow foods, etc.) constantly on the rise, the macrobiotic movement no longer holds the distinction of being the funky face in the crowd. And this lack of newness, I believe, is holding the philosophy back from allowing people from really understanding that macrobiotics is an entire way of life!

Supporting the Next Generation

Many amazing teachers and educators have made macrobiotics what it is today. It is because of their past and present work that macrobiotics has become an international philosophy and approach to living. Supporting the next generation of educators, chefs, counselors, and writers of the macrobiotic community at the same time is an important step in moving forward. We as a community need to actively encourage new teachers and counselors. I know of many absolutely amazing and incredibly gifted teachers, chefs, counselors, and healing therapists just in the New York/New Jersey area alone. However it is rare-to-never that I see their names listed in counseling directories or giving lectures at natural-living events or in macrobiotic restaurants or conferences. In addition to inviting veteran teachers to share their incredible knowledge, perhaps it is time to encourage the new teachers to share their knowledge as well, and work to give them a platform to begin the next phase in macrobiotic education.

Becoming More Inclusive

When I first read You Are All Sanpaku, one of pages that stuck with me the most was George Ohsawa’s admonishment of the macrobiotic community for not doing more to reach out to John F. Kenndey and help him to prevent the tragedy that his sanpaku condition foretold. As he phrased his exasperation in the book, “You are too exclusive!” And I still see quite a bit of this exclusivity today. I worry that we as a community maintain too much of a yang mental attitude, remaining rigid, contracted, and stubborn in our beliefs and practices. Too often I read articles written by macrobiotic teachers and students alike that bash Western medicine as an affront to nature, making us seem angry, bitter, and narrow minded. I cannot begin to count the number of macrobiotic Facebook groups I have left because of overly aggressive and belittling strings of comments between members of the group over a topic as mundane as whether to boil or pressure cook brown rice. And, a conversation with a fellow attendee at last year’s Kushi Institute Summer Conference made me feel almost angry at the way she was criticizing the food being served instead of expressing gratitude towards the many chefs preparing each of our meals. I feel we as a community need to reflect and ask ourselves how we are presenting ourselves to the greater community around us, and even to one another. Becoming more inclusive and less rigid would go along way toward making macrobiotics more accepted by the greater community.

Evolving Beyond Food

It is a basic tenant in macrobiotics that macrobiotics is NOT just another diet. It is an entire way of viewing the operations and order of the universe, and how we as human beings are a part of this incredible and always changing landscape. That being said, boy oh boy do we love to talk about food! Sometimes I wonder if we aren’t shooting ourselves in the foot by always focusing so much of our conversations about food and eating. How much more is there really to be said about the benefits of chewing? Is it still new information that kale is a better source of calcium than milk? There is such a vast and practically unlimited variety of topics that can be discussed within the macrobiotic point of view, why limit ourselves to just one area? It is rare to find a new book, article, or lecture from a macrobiotic educator that focuses on the spiritual and philosophical aspects of macrobiotics. I worry that we focus too much on food and nutrition and diagnostic study and not enough on the greater, global expression and practice of macrobiotics. One of the things that I think keeps other holistic modalities like yoga so popular is that it is always changing. There is still the foundational asana practice, but teachers are always coming up with new sequences of poses, new applications for yoga, going deeper into the yogic philosophy, it is always something new and different and unique. That is a lesson that I feel would really help the macrobiotic movement to thrive!

Going Beyond Self-Study

To keep a movement going, it takes risk that has to go beyond just self-study. This requires an adventurous and entrepreneurial spirit. Every day a new acupuncturist office opens, or a new yoga studio is built, or a fantastic metaphysical shop opens its doors. This takes risk but the payoff can be just fantastic. As far as I am aware, there isn’t a single macrobiotic restaurant in my state of New Jersey, and I know of very, very few others outside of Los Angeles and New York. There are many counselors working in areas like Massachusetts where macrobiotics is better known, but what about Pittsburgh or Little Rock? It is vitally important that we work to keep our own bodies healthy and vibrant, but how can we expect to affect a global shift in consciousness if we aren’t taking on the adventure to try something new and become the new prophets of this generation? Walk into practically any town and you find at least one chiropractor or massage therapist. We need to be able to say the same about a macrobiotic teacher or counselor or chef.

We as members of this community are charged with the responsibility to see it succeed, grow, and thrive. It isn’t enough to know the philosophy; we have to then share it with the world if we truly believe it to be valuable. The glorious thing is that we do live in a world where technology has made it so much easier to share knowledge and experiences and information with one another! We are at such an amazingly prosperous time where the greater population is starting to wipe the dust from its eyes and begin to look at the world in a new way. People are more open to the teachings and tenants of a macrobiotic path. But, we cannot expect the greater world to just discover it on its own. I would wager that most (if not all) of us discovered macrobiotics due to the generosity of another person sharing their knowledge and experience with us. Are we doing enough to return that favor? If we really wish to see our community survive, and move onto its next phase of growth and evolution, it is up to each and every one of us to do the work necessary to keep it moving. We have to share our knowledge, create new businesses, invest in new teachers and educators, work harder to create more communities throughout this world, and help to be a part of this greater shift in consciousness. It isn’t about sacrificing quality for quantity, it is about believing in the message of macrobiotics enough to help it survive in an ever beautifully changing world.

Ready Your Soil for the New Year

Happy New Year to you all!

I apologize for the incredible length of time between now and my last post.  As I am sure many of you experienced yourselves, the end of 2012 was met with an indescribable amount of turbulent energy.  Here on the East Coast, we were met with the devastation of Hurricane Sandy, a terrible Nor'easter snow storm, and we all were impacted by the tragic deaths and violence that have happened over the past several months.  With all of this happening, it has been very hard to sit down and put thoughts and ideas into any sort of coherent sense.


With the beginning of the new year, however, the energy around us has begun to loosen and relax. In macrobiotics, the year in which we are living as well as the season in which we are living all play a role in what we can expect to happen in and around us on a regular basis. In 9 Star Ki (a form of astrology commonly used by those who study macrobiotics), the year 2012 was a 6 Metal year.  Metal is the most condensed, hard, contracted (Yang) form of energy.  Now here in 2013, we have entered a 5 Soil year.  Soil is the energy of gentle gathering and condensing, and brings energy to a more general state of balance and a centered quality.  So as we move into 2013, the energy around us is now relaxing and expanding outward, from metal to soil, allowing us all to relax and regain our balance. Metal energy allows us to become introspective and look deep within, whereas soil allows us to move outside of ourselves and see more of the world and people around us. After 2 back to back metal  years (both 2011 and 2012 were metal years) we are now as a planet ready to move outside of ourselves and enter a more maternal and compassionate state of existence.

We also now found ourselves in the season of winter. In the Five Elements Transformation model, Winter is the season of Water energy.  The quality of water energy is one of the utmost fluidity and flexibility; able to move into any situation or environment and literally fit perfectly. The quality of water is to also take all of its energy and settle down into the earth, allowing for the soil and ground to become hydrated and nourished to allow for the growth of new plants. Water brings motion, but controlled and even motion (unlike the Fire of Summer, which can be a bit more chaotic). 

So, we start to get an idea of just how powerful this new year is going to be!  We have two year's worth of dense, concentrated, powerful energy beginning to transform itself into the soil from which all life grows.  Plus, we are currently in the time of year when our soil is being nourished by the energy of water.  All of this is literally priming and readying the soil of our lives from which all new possibilities will grow!

Its fun to look at all of this ancient astrology and energetic symbolism, but......what does any of this actually mean?  It means that we are all of us, right now, at one of the most ready times to create the abundance in our lives that we wish, at least for this new year (but in reality, much beyond just this year).  All year long we will be governed by the gentle and balancing energies of soil.  Moments and events in our lives will be "falling into place", and we are going to be creating the foundation from which our futures will spring forth.  Next year (2014) is going to be a 4 Tree year, and as you might gather, Tree is that energy of upward motion and growth and development and sprouting and creation.  So we have exactly 12 months to get our soil ready, people!  For once 2014 comes, everything we have put into our soil of our lives will be the soil from which next year arises.  And now, for the next few months, we are particularly blessed with the quality of water, so we can really saturate our soil with good quality energy and intention.

So what does this mean for our daily lives? Ask yourself this question: what kind of nourishment do I want to be placing not only into my body, but into my life.  I may be eating great quality food, but do I have a pessimistic outlook on life? Do I find myself always complaining, or do I find the beauty in everything? Do I try and make TODAY the only day that matters, or am I always thinking about yesterday or tomorrow?  In other words, what kind of "nutrients" am I putting in the soil of my life? For what I do today (and for this entire year) will govern my tomorrow. 

2013 is going to be a year of great potential energy, and that potential energy will spring forward next year as we move into the qualities of tree. That doesn't mean we can't expect great new opportunities and adventures this year, but it is all just a preamble to what next year will bring.  So as we all go forward into this brand new year, it is important to realize just how special this time is.  We won't have another soil year until 2016, as 2014 and 2015 will both be tree years.  That means that this year will affect the quality of the "Gardens" of our lives for the next two years, so lets all do our best to put down the best foundation we can.

And while many of us can get sad or depressed in the winter, try and see just how important the winter is!  We are are getting the next two and a half months to water our garden and make it as healthy and strong as it can before those first beautiful sprouts peak there little heads out. The time is NOW, we only have the NOW, so what if we all made the resolution to live in the NOW PRESENT MOMENT and create the best quality lives we can just for TODAY.  For what we do today affects us now just tomorrow, but for a very long time. 

So take advantage of these winter months, and allow the energy of your lives to nourish and prime yourself for the next year.  And furthermore, realize that everything that happens this year will affect the quality of the "growth" and evolution of our lives for the next 2 years. Again, I don't want to put too  much emphasis on thinking about the future, as that can get us into all sorts of trouble.  Rather, just think of this year as a terribly exciting and wonderful time that is going to have long reaching affects on us all!  So here's to a great 5 Soil 2013 year, and lets all of us get our gardens ready!

Barley Beauty

Barley is an underused but powerfully healthy cereal grain.  And while many are familiar with pearled barley, the creamy white grain found in many barley soups and salads, it is actually not considered a whole grain.  The term "pearled" refers to the removal of the precious bran removed, which depletes the grain of its complete nutritional integrity. 

Hulled barley is the only kind of barley that can be truly referred to as a whole grain, as only the inedible hull has been removed during its processing.  Two delicious forms of barley are hato mugi barley (also known as Job's Tears) are black barley.  Hato mugi barley is a richer, softer form of barley that is truly delicious but can be difficult to find.  Black barley, on the other hand, is a bit chewier and firmer in texture, but is sometimes easier to locate in stores.

Whichever barley you choose, you are in for a fantastic experience!  Barley provides a rich, nutty flavor that is more full-bodied than other whole grains can be.  And its chewy, soft texture can provide a satisfying mouthfeel that adds great satiety to any dish.

Nutritionally, barley is exploding with minerals, complex carbohydrates, and soluble fiber.  This soluble fiber in particular makes it a wonderful food choice for people looking to reduce high blood cholesterol and blood sugars.  It is also excellent for weight management, as its rich fiber and water content make it a great way to add satiety to meals.

Energetically, barley is nourishing to the lungs and large intestines, by helping to balance the levels of moisture in the body.  It can also work to strengthen the kidneys, particularly black barley.  And as we move into fall and winter, these 3 organ systems are especially in need of tonification.  Choosing barley a few times a week can help keep us healthy and strong during the colder months.

A fantastic fall and winter barley dish is a warm black barley salad with winter squash.  Try out this wonderful dish this autumn and keep your body strong!

Black Barley and Butternut Squash Salad

Serves 4

1 cup black barley

4 cups water

3 cups diced butternut squash, peeled if desired

½ cup unsalted vegetable stock

1 tablespoon curry powder

1 teaspoon ground cinnamon

1 tablespoon garlic powder

1 cup toasted almonds, chopped

1 bunch green scallions, chopped

Juice and zest of 1 orange

¼ cup cilantro

Preheat oven to 375 degrees F and line a baking sheet with parchment paper.

Place the black barley and water in a pot.  Bring to a boil, cover, and reduce to a simmer.  Cook for 45 minutes to 1 hour and set aside, draining any additional water that may remain.

Toss together the butternut squash, vegetable stock, curry powder, cinnamon, and garlic powder. Place on the baking sheet, and bake for 45 minutes. Set aside.

In a large serving bowl, combine the cooked barley, butternut squash, almonds, scallions, orange juice and zest, and cilantro.  Serve warm or chilled.

Macrobiotic Lecture this Month!

An Introduction to Macrobiotic Healing

with Anthony Dissen

Certified Macrobiotic Counselor

In this fascinating FREE lecture, we will learn more about:

■ What is Macrobiotics?

■ An introduction to Macrobiotic healing philosophy

■ Primary foods in Macrobiotics for reversing

disease and promoting wellness

■ Simple home-care techniques to assist the healing process

The Macrobiotic philosophy is about balance, and this lecture will

provide you with the introductory tools you need to live in balance

with the Universe. In this way, we can achieve true and long-lasting

health.

Join us at 6:00pm on Friday, September 28th at Acutech

Acupuncture in Quest for Health & Wellness, LLC

315 Highway 34 (opposite Delicious Orchard)

Colts Towne Plaza, Suite 133

Colts Neck, NJ 07722

To RSVP, or for more information, please contact Anthony Dissen at

jerseyshoremacro@gmail.com

Cultivating Your Passion

I consider myself to be passionate about so many things in this life.  Food and cooking, a natural approach to health, science, nutrition, spirituality, so much has fascinated me and continues to do so.  A powerful and principle aspect of our healing and evolutionary journey in this lifetime is not only recognizing what our passions are, but creating within (and around) ourselves an environment that allows those passions to be cultivated and nourished.

It is a true disservice to not only our health, but the health of those around us and the planet itself, that we are taught to tamper down our passions for the sake of logic or security. As children, hopefully, we are allowed and encouraged to explore our passions and imagination and play.  But then suddenly, we are told to put those silly notions aside and start to get serious.  One may love to paint or sculpt or write, but how many times have we heard that there is no "future" in that passion as a career and set those aside for something more sensible. And is it any wonder that this is when most diseases and chronic health conditions begin?  Most serious illnesses take 10-20 years or more to even show the earliest of signs. So if I'm told to abandon my desires in my mid-20s, and start to show signs of heart disease in my mid-40s, could it have had its origins (at least in an emotional or spiritual sense) in the disappointment we felt.  I remember once in college a chemistry TA told the class that if anybody was thinking of declaring art or philosophy or creative writing as a major, they needed to "grow up" and pick something more practical.  Even then I knew what a dangerously damaging that statement was to so many of the students in the room.

We truly must take the time to identify what our passions in life are, and take the time to nurture and develop those joys.  If I love art, that doesn't mean I must become an artist to be happy.  But nor should I abandon all attempts to keep art an active part in my life just because I choose a different career or path.  Yes, financial security is important, but it shouldn't be our primary goal in life. I know this is an overused and cliched expression, but nobody ever goes to their death bed and says, "I wish I would have worked more."

While I have no claim to be a member of any particular religion or spiritual practice (they are all too beautiful to pick just one), I was recently reminded of a passage from the New Testament in the Christian Bible by Larry Heisler, and amazing massage therapist and overall healer and teacher.  Revelation 3:16 states "God spews out of his mouth the lukewarm."  I have heard this passage many times before, and I've never really responded to spiritual teachings or sacred texts that make God sound angry or vengeful.  But if we begin to view these teachings in a less literal sense, I think a greater message can be understood.  If instead of viewing God as a literal figure who decides who's good and who's bad, we view God as a state of being we hope to achieve, this passage begins to make more sense. That state of total peace and connection to the Universe, where there are no anxieties or worries, is God (at least, to me it is).  And what keeps us from entering that state (i.e. being spewed from the mouth of God) is being lukewarm in life; missing that fire and passion and exuberance in exchange for playing it safe or blending into the background.

So how can we hope to enter that state of bliss?  By being passionate!  By warming up that fire of our soul with our joys and passions in life, not only does life become more enjoyable but healing can begin.  We can eat as well as we want, and exercise our bodies, and everything else we are told to do. But if we practice these actions without any joy or fire in our bellies, can we really hope to enter that true state of health? 

So as we transition from Late Summer to Fall, and that quality of introspection and self-reflection becomes more pronounced and powerful, I plan to go within and ask myself if I am truly living my life with passion and doing those things that bring me the most joy.  If the answer is yes: I'd better keep doing them!  If the answer is no: what better time to start?

Late Summer: The 5th Season

In Traditional Oriental Medicine (and Macrobiotic theory) there is a fifth season known as "Late Summer" or the "Earth" time of year.  And we are currently right in the middle of this amazing time of year!  Late summer, according to the Five Transformations of Energy, is that incredible time when all of the energy from summer (when the energy of Earth is at its highest) begins its graceful back downwards, beginning to collect and gather and become solid again.  The earth becomes drier but still contains some verdant freshness. This has a profound affect on our mood and emotions, health, and (of course!) the foods we eat.

The Emotions of Late Summer

This time of year most strongly influences the functioning of our spleen-stomach and pancreas. These organs, in addition to their obvious physiological functions, govern aspects of our emotional health as well.  The emotions of worry and jealously and pensive thinking are controlled by the health and energies of these Earth organs.  When our Earth energy is in balance, we feel calm, centered, dare I say Zen?  When out of balance, we feel overcome with anxiety and worried, racing thoughts and jealously of the perceived happiness, health, and calm of others.  

The Foods of Late Summer

To help balance the building Earth energy within ourselves, choosing appropriate foods (and avoiding those less appropriate) help us to thrive at this time of year.  The flavor of the Earth element is sweet.  And by that, I mean a naturally sweet taste.  Foods that have a gentle, natural, unadulterated sweet flavor help to strengthen and balance our Earth energies.  These include:

• Millet
• Onions
• Green Cabbage
• Parsnip
• Pumpkin
• Sweet Potato
• Carrots
• Sweet Brown Rice
• Summer Squash
• Cantaloupe
• Chickpeas

 Using more of these foods in your cooking brings a quality into our system that can rebuild and maintain our hearty Earth energy.  In addition, cooking styles that emphasize more stewing, braising, and other moist cooking are more appropriate that the cooking styles of the summer (like raw summer salads, raw fruits, juices, smoothies, and other cooling styles).  Foods that are intensely sweet, or artificially sweet, over stimulate the Earth organs and cause our Late Summer energies to become erratic and racing.  Taking time to chew, and engaging in calming, soothing activities all help to nourish ourselves during this important transition in time.

To help get your body and mind in balance as we transition from summer to fall, try a bowl of my Earth Energy Soup a few times a week to help relax the middle organs of the body, stabilize blood sugar, and vitalize your Earth Energy in the body to have a happy and healthy Late Summer!

Earth Energy Soup

Makes 4-5 servings

Soothes the stomach, alkalizes the blood and fluids, regulates blood sugar, and improves digestion.

1 teaspoon toasted sesame seed oil

1 teaspoon turmeric powder

1 medium yellow onion, diced

2 carrots, diced

1 cup chopped butternut squash or pumpkin

1 cup chopped sweet potato (do not peel)

1 clove of garlic, minced

1 tablespoon chopped or grated fresh ginger

2-inch piece kombu sea vegetable

4 cups of filtered water

1 tablespoon chickpea or barley miso (depending on your needs/preference)

¼ cup watercress leaves (optional)

Sea Salt

In a  medium-sized pot, add the sesame seed oil and turmeric and place over medium heat.  Once the turmeric becomes fragrant, add the onion with a small pinch of sea salt. Sautee for 1-2 minutes, then add the carrots with another small pinch of salt.  Cook 1-2 minutes, add the squash/pumpkin with another pinch of salt, and cook for 3-5 minutes.  Next, add the sweet potato, garlic, and ginger with another pinch of salt and cook for another 3 minutes. Add the kombu and water, cover, and bring to a boil.  Reduce heat to a simmer and cook for 15-20 minutes. Transfer soup to a blender, food processor, or use a stick blender and process until smooth and creamy.  Remove soup from heat.  In a small bowl, dissolve the miso with warm water and mix into the soup once all boiling has stopped.  Allow to sit for 1-2 minutes, and transfer to serving bowls.  Garnish with watercress and serve.

Keeping Cool with Kale

If there is one "it" food of the times right now, it has to be kale.  Kale is everywhere!  Morning talk shows are using it in their cooking segments, restaurants have it all over the menu, there are now even entire cookbooks that cover one single food: kale (and yes, other greens as well).  Good news, right?  Well, yes and no.  Yes, because kale is truly one of the healthiest foods a person can eat.  No, because we aren't exactly serving kale is the most natural of ways.

For example, you can now buy raw kale chips. Sounds like it should be fine.  Well, when you look at the package, the kale has been coated in a mixture of ground up nuts, oils, syrups, and enough salt to make your lips go dry.  And all sold to you for about $5 for, in the end, about 2 cups of kale (keeping in mind that an entire bunch of kale is usually less than a buck).  In those restaurants that are serving so much kale?  Yes, the kale is in there, but you have to look underneath the ocean of cream sauce, olive oil, and duck fat to get to the poor little green.  The reason why this gives me some concern is not just because the food is so laden with concentrated sugars, salts, and fats that it completely negates any health properties that the kale would have provided.  More importantly (in my opinion) is that we are being told that we're healthy because look at all the kale and greens we're eating!  So the unsuspecting diner buys the chips, orders the creamed greens, and says to themselves, "Look at how good I'm doing!"  And when they still get heart disease 15 years down the line, we now say to ourselves, "Well, I guess eating lots of greens and veggies isn't that important.  I mean, I did it, and I still got sick." 

So, like most items related to health in our society, we truly believe we're doing well because that is what hte sound bites tell us.  And when we don't get the results we're promised, we are told that what we eat doesn't matter after all.  But what is the true story behind the benefits of eating kale, and preparing it in a more health promoting way?

Let's look at kale (and dark greens in general) from both a Nutritional and Macrobiotic perspective, shall we?

Western Nutrition: Kale is King

Kale is a monumentally powerful food in the view of western nutritional science.  Kale is a rich source of organic calcium salts, as well as a plethora of b-complex vitamins.  Kale is about 26% (or so) protein, and as a matter of fact: practically all dark leafy greens are a great source of protein! Kale is also rich in folate, which is a necessary b-vitamin for reducing homocysteine levels in the blood (which helps reduce the risk of heart disease and damage to nervous tissue).  High in fiber, full of water, easy to prepare, and cheap to buy, kale and other dark greens should definitely find their way onto your plate at least 1-2 times per day.

Macrobiotic and Eastern Nutrition: Kale is King

The energetic qualities of kale are that of the springtime. Kale burst up and out of the soil full of vibrant, strong energy that in turn helps us to expand outward intellectually, mentally, spiritually, and emotionally.  Kale and other dark greens also help us to be more understanding and flexible in the world.  Kale is strong so it stands tall in the ground, but can bend and sway with the breeze.  Not so stiff it will break, but not so loose it falls down, kale gives us that perfect quality of being confident but flexible all at once.  Powerfully tonifying to the liver and gallbladder, kale and other greens can help us let go of old stagnant feelings of anger and jealously. Kale is also said to help purify and strengthen the blood, allowing for every tissue in the body to be cleansed and rejuvenated.

Kale comes in a variety of different styles.

So, in the end, no matter how you view this humble plant (from the West, East, or both), the answer is still the same: eat more greens!  But what is the best way to prepare them?  As gently as possible, that's how.

The nutrients in kale, collards, and other dark leafy greens are sensitive to cooking.  If you throw a bunch of kale into boiling water and cook for 20 minutes, a lot of the vitamin C, b-vitamins, and other key nutrients have either leached out into the cooking water (which we then tend to throw away) or have been destroyed by the intense heat.  So the trick is to mess with it as little as possible.  Steaming dark greens for as little as 1-2 minutes is pleanty to take away the raw taste and fibrous texture and let the soft, sweetness of greens come out.  This also allows them to be more refreshing and light.  Throw some shredded kale into a pot of soup during the last 30 seconds of cooking, perfect! Or, if you'd really like to cool off with some kale, you can leave it raw.  By shredding the kale finely, you can break up the fibrous strands enough to make it more tender and pleasant.  Try out this refreshing summer salad to get an idea of how refreshing and satisfying greens can be!

Kale and Almond Pressed Salad

2 bunches of kale leaves, finely shredded

1 cup of chopped or slivered almonds, toasted

½ cup finely shredded red cabbage

¼ cup roughly chopped basil leaves

¼ cup fresh squeezed lemon juice

1 clove garlic, minced

¼ teaspoon sea salt

½ teaspoon ground black pepper

Mix all ingredients together in a large salad bowl. Using your hands, massage the ingredients together until the kale begins to wilt.  Place a plate on top of the bowl (one that is small enough to fit inside) and place a heavy jar or weight on top of the plate. Allow to sit for 30 minutes before serving. Remove the plate, toss well, taste for seasoning and serve.

And as always, be well!