Whole, organic foods are unchanged from the state in which Mother Earth gave them to us. They're foods like whole grains such as barley or millet, beans and pulses, all fresh veggies like squash, kale and green beans, all fruits such as avocado and kiwi, and organic meats and dairy products. They have not been processed or refined and stripped of their vitamins and minerals, nor preserved with hydrogenated oils and chemicals like so much of the convenience food in bags and boxes on grocery store shelves and in fast food restaurants.

Whole foods are full of revitalizing life force energy and act as foundation medicine. They profoundly effect all systems of the body including our physical, mental, emotional and spiritual selves. Physically, they are a grand yet simple tool we can use to increase our energy/stamina and balance our blood sugar, blood pH and hormones. In today’s world, many of us run around in stressful, polluted environments eating processed convenience foods like frozen lunches popped in the microwave at work, or the refined flours and chemically preserved meats of deli sandwiches. Our bodies usually react with fatigue, moodiness, and an acidic blood Ph, all of which render us susceptible to illness and disease. Processed convenience foods worsen these conditions, but a consistent diet of whole, organic foods like whole grains, beans and possibly animal proteins best suited for our unique type, mineral-rich soups with sea vegetables, colorful stir frys, and living foods with probiotics and enzymes, bring the Ph back toward alkaline and replenish us with the nutrients we need to keep our immune systems performing well and to maintain wellness.

In studying the ancient wisdom of Macrobiotics and Ayurveda, which are the Asian and East Indian traditions of eating and living in harmony with nature, we find that our bodies can heal themselves. It’s paradoxical that our bodies are naturally designed to be self-regulating and self-renewing in an era in which we’re told that we must depend on a doctor’s guesswork and prescribed drugs to quiet symptoms of disease and imbalance. Both Macrobiotic and Ayurvedic diets can positively affect: allergies, digestive disorders, candida yeast infections, heart disease, PMS, anemia, diabetes, hyperactivity in children, and many types of cancer. Both healing systems of Ayurveda and Macrobiotics take into account individuality. Each of us is so biochemically different, with different physical constitutions, ancestry, blood type, and metabolism, it would be ridiculous to believe that the same foods and combinations of foods benefit us all. For instance, if you tend to be cold with cold extremities, then warming foods like animal products, fats like butter and ghee, warming root veggies like yam, parsnip and burdock, sturdy greens like kale and colllards, and the Fall/Winter fruits like apple and pear (but don’t eat fruits at the same time as other foods - it leads to fermentative digestion, which causes gas and feeds bad microorganisms). So, the Fall and Winter when the weather is cold is also the time to eat more warming foods. By the same principal, Spring and Summer are the times for foods which have a cooling, hydrating effect on the body, such as peas and lentils, sprouted and simmered light grains like quinoa, millet and corn, lettuces and other raw vegetables, and tropical fruits. Also if you are person who runs hot and tends to kick the covers off at night, then the Spring and Summer foods with a cooling thermal nature would be more appropriate for you. Also, the way in which we prepare food imparts a warming or cooling effect on the body. And, as if attention to the thermal effect of various foods and methods of preparation isn’t enough to help us maintain balance, there are further divisions on the spectrum of yin and yang in regard to foods and lifestyle choices, such as expansive vs. contractive and ascending vs. descending.

And, each of us has a different quality of digestive fire, or agni, as it’s referred to in Ayurveda.. So, where one person may be able to eat some of everything offered at a buffet, another person may need to carefully apply the principals of proper food combining (eating only one type of protein and complex carbohydrate per meal, or eating proteins and complex carbs in separate meals combined only with non-starchy veggies). Also, a 100% raw diet year-round is particularly cooling, contractive and difficult for most people to digest. The philosophies I promote incorporate soaked (thusly sprouted) and simmered whole grains, which provide an easily digestible, long lasting energy source that’s gentle on the digestive system. Whole grains lie more toward the middle of the yin/yang (expansive/contractive) spectrum and help us maintain balanced blood sugar, hormones and body chemistry.

When our immunity and energy are high, we are much more inclined to think and act from a place of peace and contentment. Getting regular amounts of the best kinds of whole foods and exercise for our unique type, and regular amounts of deep sleep and re-mineralized water all works to balance and ground us so that we may go forward effectively in the world and make it a better place.

Whole Grain Spouted & Simmered Millet & Amaranth: (powerhouse grains for hard workers & people with increased iron needs): Soak 1 cup millet and 1/2 cup amaranth overnight under 2 inches filtered water in the medium saucepan you plan to cook it in. The next day, pour off the soak water and refill the pot with water so that there are equal parts grain to water (for example, 2 cups water to 2 cups soaked grain). Bring to a boil, stir in 1/2 tsp whole sea salt, reduce to a low simmer, put the lid on the pot at an angle so the steam can escape, and simmer for 30 minutes, stirring twice during the last 10 minutes to make sure there’s enough water in the bottom of the pan to prevent burning - feel free to add a ½ cup of hot water if it’s all evaporated before 30 minutes to prevent burning. This thick gruel is a nutrient-packed base for breakfasts: serve with yogurt or fresh raw nuts and fruit, lunch or dinner: serve topped with beans or stir-steamed veggies & meat or both, and desserts: mix a cup or so of this warm grain with 1 tsp each coconut oil & carob, 1/2 tsp pumpkin pie spice and top with grade B maple syrup and/or berries. Have fun getting creative & Enjoy!

Breakfast Porridge of Champions: In a small saucepan over low heat melt 1 Tbsp coconut oil, butter or ghee. Then add 1/2 cup filtered water, 2 cups any leftover grain: brown rice, millet & amaranth, quinoa, etc. Stir & add 1-2 Tbsp carob powder (1 Tbsp Maca root powder for strength & stamina) and 1/2 cup dried coconut. 1 tsp cinnamon & ½ tsp nutmeg OR 1 tsp pumpkin pie spice is wonderful in this recipe! Stir until everything is mixed together nicely. Turn off heat and add 1/2 cup fresh walnuts, almonds or pecans (from refrigerated jars at Co Op Natural Foods in SLO), and/or for sweeter flavor: chopped dates or figs (prunes w/ kiwi is an great iron-absorption combo). Adding sliced banana or pear on top is definitely a winner. Oh My Gosh Good!

CookWell’s services are designed to give each client information to learn from to attain better health; they are not diagnostic or prescriptive. I encourage each client to listen to their body and compliment the information given with the advice of qualified health professionals.