orange

Continuing with the theme of nourishing the chakras that I started last week, I thought we’d delve into the world of second chakra healing and opening.  Svadhisthana (sanskrit) means “dwelling place of the self”.  This chakra is located a couple of inches below the naval, and it is the center of creativity, procreation, emotion, and sensuality.  Svadhisthana vibrates at a slightly higher frequency than muladhara, similar to the color orange.  Where muladhara is focused on meeting one’s physical needs, svadhisthana begins the work of relating to others — specifically one other individual (first your mother, typically, during your first year of life).  

The tasks of balancing this chakra include allowing for emotional and sensual movement, opening up to pleasure, and learning to “go with the flow”.  So when your second chakra is unbalanced you might feel a tendancy to control, avoid, or ignore your feelings.  You might experience emotional rollercoasters and overly emotional reactions to things out of proportion to the stimulus.  This being a feminine chakra (where muladhara is a masculine one), it promotes wisdom and acceptance.  When it is balanced you feel even and open in relating to others, and you are able to express yourself freely and with passion — painting, dancing, writing, singing!

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greens-2-1024x679How did you begin exploring macrobiotics?  If you made me guess, I’d say you started in one of these ways:

There are the dabblers, playing with a few ideas and recipes here and there.  There’s also the whole hog crowd (Jessica Porter’ term for delving completely, wholeheartedly, into the principles and dietary recommendations of macrobiotics).  And there are the slow movers - people who’ve gradually, over an extended period of time, shifted into a macrobiotic way of life.  Oh and I suppose  there’s a few folks that are of the ‘on and off again’ variety - a soap operatic love story where you fall in madly in love with a pot of brown rice, only to have that relationship destroyed by a late night threesome with Ben and Jerry.  And then back in love with Miso, but one weekend you find yourself home alone and Snickers has swung by to, erm, fix something.

I started exploring macrobiotics a year and a half ago and I still feel like I’m at the beginning.  For those of you who feel like you’re in a transitioning place, this is for you:  a glimpse into my beginnings, some observations along a bumpy road, and a quote from Michio Kushi.

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farm-fresh-kittensI started eating in a macrobiotic way in the summer of 2008.  That first month I jumped in with both feet, switching from a standard meat and potatoes food culture to macrobiotics. Wow.  I felt panic, upheaval, and discovery throughout my body.  There were intense longings for all of the food that I had “given up” — hamburgers, BBQ, feeling like I could order anything off a menu at a restaurant — and there was the withdrawal from coffee happening alongside such a drastic shift in my way of eating.  But there were also some discoveries that kept me on the path - feeling healthy, present, focused, and full of even energy.

Here I am in 2010, now mostly vegetarian, mostly macrobiotic.  Last month I was inspired by bursty’s post about the transformative macrobiotic experience, and would like to share a little bit of my own journey.  In a year and a half, I’ve developed new traditions in cooking and when I find myself presented with opportunities to indulge in old habits, more often than not, I’m choosing the macro option.  The transition, simply, has been fueled by feeling great.

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muladhara

In an attempt to incorporate some energy work into my writings on AGAD, I’m going to take some posts in the coming weeks to explore ways that you can [macrobiotically] nourish each of your seven major chakras.  As the last few posts demonstrate, I am a big believer in the energy side of macrobiotics — intuitively discovering the yin/yang energy of foods, as well as the various energies that surround me on a daily basis.  Although you can have energy work done to your body by a healer to balance out the chakras, you can do a lot to balance your chakras simply by being aware of them, and intentionally nourishing each one with meditation, movement, and food.

So let’s start off with the first chakra, the root chakra.  This chakra is located at the base of your spine, and its extensions are the legs and feet, which connect you to the earth.  Muladhara in sanskrit, this is your center of security and trust.  Read the rest of this entry »

It almost goes without saying that macrobiotics and yoga are good partners. They both have long histories and deep roots in Eastern tradition, both are intentional forms of improving not just your body, but your life and your spirituality, and both are deeply rejuvenating on a cellular level.

One of the strongest bonds I see between yoga and macrobiotics is the use of yoga to aid digestion. Having a healthy diet that cleanses the body of toxins, rejuvenates our cells and balances the pH of our blood is as essential part of the big life. Pairing that with bodily movements, stretches and twists that ring toxins from our muscles, stimulate our intestines and bring oxygen deep into our bodies gives a robustness and a fire to our digestive system and helps keep our bodies young and operating smoothly.

There is a series of yoga positions in particular that aid digestion. Read the rest of this entry »

That Macro Feeling?

garden-leeks-may

So after my posts late last week, Jake and I went on an ‘alkalinity binge’ of sorts over the past 4-5 days.  Prior to that, we’d been eating really well and sticking to the vegan thing for a couple of weeks.  Now - as seasoned readers are aware, Jessica Porter refers to this high that macros get after desludging their bodies and finally bringing them into balance, which she terms “that macro feeling”.  I’m not sure that I noticed it during other periods of all-out macrobiotic eating - but this weekend was amazing!  We’ve been eating miso everyday and drinking umeboshi plum tea every morning, right off the bat.  It takes a little getting used to but my oh my is it worth it! 

Seriously — remember last week when I talked about feeling slightly sluggish?  Well come Saturday morning I was all energy like I can’t remember having in a loooooooooooong time.  I was up at 7, taking the dog for a walk, humming to myself and thinking “this is AMAZING!” 

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Yin Yang Breakdown

treesyy

Alright so I admit it — I still am not completely sure of the yin/yang thing.  So meat is super yang but it makes you more yin?  Or is that visa versa?  And sugar is full of yin energy and it makes you really yin and jittery?  It’s clear I need a breakdown.

Traditional yin/yang classification teaches that universal energy comes from the universe down to the earth and is contracting and downward, thus, yang.  It teaches that earth energy is flowing from earth toward the heavens and is expanding and upward, thus, yin. Generally plants are more yin and animals are more yang — but each individual food/plant/animal/person contains elements of both. However, we want to be slightly more yang for optimal health.  Thus, the balancing act that is macrobiotics.

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Let’s do some macro basics today.  Macrobiotics is all about balance (I wish I had a nickel for every time I wrote that here!).  At it’s very core, it’s about balancing out the blood from it’s pre-macro [usually] acidic state to a slightly alkaline state.  The Happy Herbalist notes that a balanced diet contains 35% acid forming foods and 65% alkaline.  As it relates to macrobiotics, yin is acid and yang is alkaline.  Your typical meat-and-potatoes-eating American has a diet that is WAY too high in yin/acid-forming foods (think meat, sugar, eggs, butter/milk).  The typical [intentional] macrobiotic diet is higher in yang/alkaline-forming foods (think daikon, miso, seaweed, fermented soy).  {Stay tuned for tomorrow’s post delving deeper into acidic versus acid-forming, etc.}

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umeboshi

Lately we’ve been kind of draaaaaaaaaaaaaaaaaagging along.  I think it has something to do with February — and the feeling that I just cannot believe that winter is THIS LONG!  When will it ever stop!?  Then I have to stop and think my current mantra:  spring is coming, spring is coming, spring is coming… [while still trying very much to enjoy the present moment, of course, of course.]

So what’s a macro to do with this ongoing feeling of fatigue and low energy?  I found a great article with some good ideas!  These ideas involve the lovely umeboshi (and here).  They are used in macrobiotics to treat a lot of different ailments including stomach aches and other digestive problems and migraines.  You see — they contain citric acid, which neutralizes lactic acid in the body and creates a more alkaline environment.  They also improve circulation!  [Check out how to pickle your own, here!]  Ginger is also known to relieve fatigue because it stimulates the circulatory system and thereby gives us fresh energy.

Try these recipes when feeling sluggish:

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glass

I’m currently participating in a class at a local yoga studio that has mentioned the concepts of Aryuveda a few times, and it has sparked my interest.  The principals that I’ve been hearing about sound remarkably similiar, or at least complimentary, to macrobiotic principals.  The word “aryuveda” is derived from the Sanskrit roots of ”Ayus” meaning life and “vid” meaning knowledge, therefore translating to “knowledge of life”.  Practitioners of Aryuveda believe that each aspect of our being: the physical, mental, spiritual, and emotional, contributes to overall health, and that balance of the four is necessary for optimal health.

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