After I got ovarian cancer 24 years ago, I learned the macrobiotic way of life. I healed the cancer with macrobiotic foods, many holistic approaches, and a natural lifestyle. I also had a serious car crash 15 years ago. I was in a coma for three days, and since my left lung and heart were crushed, they stopped working several times. Both my knees and feet were also badly crushed. The doctor told me I would not be able to walk, but I did not give up; I continued macrobiotics.
I started to move around after one year of bedridden life. I was able to transfer my body to a wheelchair, so I eventually went to yoga class every week. I still have pain all the time and take care of my physical and emotional disability. I had to build a strong will and discipline my mind. Macrobiotic, well-cooked, whole-grain foods have helped me keep the core of my strength.
My husband Eric and I have been cooking most of our foods at home with carefully chosen, organic ingredients, including whole grains, beans, fresh produce, sea vegetables, seasoning (sea salt, miso and tamari—soy sauce with no gluten), and condiments (umeboshi plum, gomashio, tekka, etc.). Also, we live a lifestyle that fits our healthy minds and bodies. We are active. Eric goes to the beach for his SUP surfing every weekend and goes skiing in winter. I practice yoga, and since last year, I teach it.
Traveling is fun and exciting, but it is not possible to eat like at home. We eat things that we are not used to, so our bodies have to adjust. We can avoid meat and other animal foods, but oil, spices, preservatives, non-nutritious salt, refined sugar, artificial sweeteners, and more are not easy to identify—so we lose our health balance sometimes.
The trip we had this March was the cruise of Caribbean of MSC ship which also serves Holistic Holiday Cruise (they are also call macrobiotic cruises) food once a year, so we have had travel with Holistic Holiday twice before so we trusted that we’d be all right. But we were disappointed, because this time was different from what we had before. There were almost no whole grains (brown rice), leafy greens, or sea vegetables. It was definitely vegan, plant-based food, but not macrobiotic.
I enjoyed the trip with Eric’s mother, aunts, cousins and nephew, but I think I lost my balance doing too much. I walked too much in Jamaica, so I was exhausted, and my feet were in so much pain—but I did not rest and instead went to a recovery panel to speak. I went to the dining room, which was even colder than usual, and they served only white pasta with tomato sauce for the vegan table. I was shocked and went to my stateroom to take a hot shower, but I already had a fever of 102. Since I was a child, a fever is my body’s signal when I lose balance. Unable to eat whole grains this trip, I realized how I was not able to keep my balance. Since I could see the ocean everyday, I found a way to keep my balance through my meditation.
I was so happy to be home and welcomed by our dog and cat family. I am now taking time to recover from losing my health balance this time. I realized once again that the purest foods we can prepare are in our own kitchen. Whole grains are most important for a macrobiotic life.
Here are blogs I wrote about blogs with recipes:
Traditional Brown Rice Cooking without a Rice Cooker (well-cooked brown rice)
My goal for 2017 is not to push too much, so I postponed the pickle-making class—but I hope to offer it soon.
Here is a pickle recipe blog for you, in case you were looking forward to coming to the pickle-making class.
With gratitude to be healthy and happy!