The macrobiotic diet strives to provide yin and yang, or a balance of food energy, according to the Macrobiotic Guide. It is a high-fiber, low-fat diet comprised primarily of vegetables and whole grains. The macrobiotic breakfast meal differs greatly from a typical American breakfast meal of cereal and milk or eggs and toast. The macrobiotic breakfast usually consists of some kind of porridge, soup and a vegetable.
Whole Grains
In the macrobiotic breakfast, a whole grain makes up 30 to 50 percent of the meal. Whole-grain choices on the macrobiotic diet include rolled oats; short, medium and long-grain brown rice; polenta; barley grits; corn grits; couscous; whole-wheat noodles; puffed wheat gluten; and pancakes. A bowl of oatmeal or grits makes an easy macrobiotic breakfast porridge. Whole-grain pancakes can be made from pearled barley, according to the Macrobiotic Guide.
Soups
Soup is a staple of the macrobiotic diet. Miso soup in particular is eaten twice a day, according to Macrobiotics America. Miso is made out of soybeans, and soy is a regular part of the diet. The breakfast soup is usually eaten first. Other macrobiotic breakfast soups include pureed vegetable-based soups, bean soups and soups made with fish.
Vegetables
A macrobiotic breakfast also contains a vegetable. Vegetables are usually organic, according to Macrobiotic America. Vegetables are divided into three groups. Green leafy vegetables include bok choy, carrot tops, Chinese cabbage, dandelion greens, mustard greens, kale and daikon greens. Round vegetables include acorn squash, brussels sprouts, broccoli, red cabbage, shitake mushrooms and onion. Root vegetables include burdock, carrots, dandelion roots, parsnip, daikon and radishes. Adding any one of these to breakfast will provide balance, according to the Macrobiotic Guide.
Condiments
Macrobiotic condiments are another chief support of the diet and make up part of the breakfast meal. A whole-grain condiment is sprinkled onto the whole-grain porridge before consumption. Macrobiotic condiments include sesame salt, unrefined sea salt, goma-wakame, a seaweed salad, and shiso powder, made from pickled plums and red beefsteak leaves.
Macrobiotic Diet Basics
In addition to balancing food energy, the macrobiotic diet also encourages sustainable eating. The food eaten should be grown locally. The Macrobiotic Guide says eating foods locally grown allows for adaptation to and balance in the environment. The diet is also seasonal, advising that foods and cooking methods be chosen to match the season. For example, in winter, foods are cooked longer with more salt.
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