A standard macrobiotic diet includes frequent snacks and occasional desserts. Snacks are taken between meals, while desserts are consumed -usually- at the end of the main meal. Both can be based on grains, beans, seeds or nuts, fruits or sea vegetables (algae). The sweeteners used are those made from cereals, such as barley malt or rice syrup. When birthdays, holidays, celebrations and other special occasions come around, the meals are more gourmet than usual, which includes more variety of desserts, canapés, pastries, cakes, etc.
Fried cereal, popcorn, wholemeal rice balls, rice crackers, mochi, sushi, pasta can be very tasty snacks. And wholemeal flour can be used to make delicious strudels, muffins, biscuits, crackers, pancakes, sweet breads, biscuits.
In the macrobiotic way of preparing snacks and desserts, no white sugar, molasses or other refined sweeteners are used, eggs, dairy products, white flour, yeast, etc. are generally not used. In order to get a sweet taste, the already mentioned sweeteners such as barley malt, rice malt, amasake are used, or other ingredients are combined with raisins, chestnuts, dried fruits, apple juice or other fruit juices. Fresh fruit, which thrives in a continental climate, is also used - apples, pears, peaches, apricots, red berries, melons, grapes. Unrefined oils such as light sesame oil, corn or other vegetable oil are used. Kuzu powder thickens just as well as stock or egg whites and is used as an addition to puddings, fruit sauces, etc. Grated orange, lemon peel and their juice, sometimes ginger juice, add flavor to cakes.
Whole grains, beans, vegetables, and sea vegetables contain complex carbohydrates. These complex sugars or polysaccharides are an ideal way to consume sugars. They are slowly absorbed in the intestines and release sugars into the bloodstream gradually.
In the macrobiotic way of eating, the natural taste of our everyday food mostly satisfies the need for sweet taste. Among the vegetables, particularly sweet tasting are various types of pumpkins and gourds, carrots, onions, cabbage, parsnips, etc.
Snacks and desserts are parts of the macrobiotic diet that contribute to relaxation and enjoyment. How would we do without them, when we all love them!
Cvijeta Mesic, Authorized instructor macrobiotic cooking by School of Healing Arts, San Diego, USA
