This week I had pleasure of attending the Monday Night Vegetarian Dinners in Palo Alto, CA with my friend Patricia Joy Becker. The dinner was sponsored by the Peninsula Macrobiotic Community where head chef Gary Alinder has been preparing macrobiotic meals since the group’s inception in 1987.
The Macrobiotic diet is similar to a whole food plant-based (WFPB) diet emphasizing locally-grown, non-processed foods: grains, legumes, vegetables, sea-vegetables, fruit, seeds, nuts and a variety of fermented foods.
In macrobiotics, any and all foods can be consumed depending on the person’s constitution and condition. A person’s lifestyle, health issues and the climate they are living in also has a strong determining factor as to what foods will provide optimum health. Macrobiotics offers dietary and lifestyle guidelines based thousands of years of oriental wisdom.