Part 3 of Melanie Waxman interview, filmed during last years’ Seasonal Kitchen programme at the Concord Institute. In this part, Melanie speaks about combining a Macrobiotic approach with eating out and about. Part 4 of the interview to follow.
Part 2 of Melanie Waxman interview, filmed during last years’ Seasonal Kitchen programme at the Concord Institute. In this part, Melanie provides some insights into her exploration of food and cooking throughout her life, and understanding of Macrobiotics. Just a taste of what’s in store when Melanie returns this year to run the Spring Seasonal Kitchen course from April 29 – May 5. Part 3 and 4 of the interview to follow.
Melanie Waxman, interviewed during last years’ Seasonal Kitchen programme at the Concord Institute. In this first part of the interview, Melanie provides some insights into her exploration of food and cooking throughout her life, and understanding of Macrobiotics. Just a taste of what’s in store when Melanie returns this year to run the Spring Seasonal Kitchen course from April 29 – May 5. Parts 2 & 3 of the interview to follow shortly.
For an introduction to the delights of wholefood cooking, look no further than the next Seasonal Kitchen course at the Concord Institute, April 29 – May 5. The course will be led by Melanie Waxman, one of the world’s leading Macrobiotic cooks and teachers. In this ‘Spring into Summer’ themed class, Melanie’s focus will be on developing confidence, creativity and intuition in the kitchen, and serving up a selection of nourishing, seasonal dishes and meals. I’ll be posting more information about the course in the coming days and weeks. For a taste of what you can expect, here is the vast array of dishes which were produced last year, captured by Yukiko Amatsu. To book your place, contact Concord Institute on 020 7607 1140 or contact me by email.
An article from Melanie Waxman’s website:
‘According to research we have been using herbs in medicine and to improve the flavor of the foods for thousands of years. Scientists are now discovering that the early doctors and herbalists knew a lot more than they were given credit for. Many historians believe that herbs were used for medicine and healing because they either resembled a part of the body or from simple observation that the person improved after taking the herb.
Today herbs are often only used as garnishes to add a colorful aspect to our meals. However, they do so much more than make a plate or soup look pretty. Herbs are packed with nutrition and by enjoying them on a daily basis, provide that extra burst of energy to keep us feeling and looking great.’
Road testing Melanie Waxman’s recipe for Plum Crumble, ahead of this weekend’s Chi Gong/I Ching retreat at Springhead in Dorset which I will be cooking for. I think we are onto a winner. Served here with Soya Cream, and with thanks to Macrobiotic Chef Nicky.
A taste of the results of a week spent in the Concord Institute kitchen under the guidance of Macrobiotic teacher Melanie Waxman. The course provided an exploration of foods appropriate to the season, in this case the movement into Spring. Melanie presented a beautifully balanced selection of dishes over the week, and, as always, gave a vivid illustration of the benefits of embracing Macrobiotic principles in your life. She represents an understanding of Macrobiotics which is not about rules and restrictions, but an invitation to develop a natural intuition around food, and enjoyment in preparing and sharing it with others. To enjoy the ‘great life’ which is the literal interpretation of the word Macrobiotics. The bulk of the weeks’ dishes were documented by course participant Yukiko Amatsu, and can be viewed here.
Melanie Waxman is coming to town in May, to conduct a master class in cooking for yourself and your family. This isn’t about becoming a masterchef. This is about tapping into abundance, celebration, serenity and balance. I find it a little extraordinary people aren’t falling all over themselves to get on board. There are only a few places left. Sure I’m biased, but simply because I’ve already had a taste of what Melanie has to offer. Check out the Concord Institute website for more details, or contact me directly to register. Here’s an introduction to what Melanie has to offer, in her words:
‘I have been actively involved in the healing arts since the early ’80s and specialise in balancing health; through food and diet, in the body, and in the home. I offer macrobiotic cooking classes, coaching sessions, massage treatments, and feng shui consultations. I have written a number of books on cooking and health, which you can purchase on this site, along with enjoying my free articles and recipes.
For the past 27 years, I have embraced a macrobiotic lifestyle, which is based around a diet of whole, organic, living foods; grains, beans, vegetables, sea vegetables, fruits, seeds, and nuts. This delicious and natural way of eating has given me the strong foundation to enjoy an active and adventurous life.
From the early days until now, my life has been enriched with experiences. I have lived in three countries and worked with students and clients from all over the world. I have a great zest for life, tons of energy and a youthful outlook. As well as my work, I love to paint, garden, hike in nature with my dogs, dance, ride horses and do yoga. I strongly believe that I would be a very different person if I hadn’t changed my diet and lifestyle all those years ago.
I am also a mother and have given birth to seven fantastic children; 5 girls and 2 boys. We have a lively and loving family life. Our house is full of people, dogs, and cats at all times of the day. We have the usual dramas, the tears, and the laughter, which are part of family life. My children are strong, healthy, and self motivated. They give each other a great deal of love and support, whether it is with personal challenges or helping with homework. Every day we eat home-cooked macrobiotic food and sit together to enjoy our meals. I feel that this is one of the most important aspects of creating a happy, secure, and peaceful family life.
My desire is to give back all that I have learned through the work I offer, and the information presented on my site. I am dedicated to helping people of all ages, backgrounds and cultures. I offer information on different aspects of healthy living, and give my full support to organic farmers, organizations, and companies who are working so hard to protect and enhance our world.
YOU can and do make a difference. What you do today, will effect our world tomorrow. I encourage you to make simple changes to your life and diet; ones that will have a profound effect on how you feel emotionally, physically, mentally, and spiritually. This is the time for new beginnings. Together we can work to create a beautiful world for every one of us, for our children, and for the future of this planet.’
– Melanie Waxman
‘Whole Food Cooking is all about working with the gifts of nature, living foods in season, that have the ability to heal, nourish and delight.’ – Melanie Waxman
Melanie Waxman is coming to London from May 1–7 to hold a week-long course at the Concord Institute entitled ‘Spring into Summer.’ Melanie is living proof of the benefits of engaging with home cooking and accessing balance through food. She opens up a world of life and colour, yet offers a calm and assured presence in the kitchen, creating an incredible nurturing, nourishing space. She is one of the world’ finest macrobiotic cooks and teachers, with books including ‘Upbeat Macrobiotic Cooking for Family and Friends, and her latest: ‘Eat Me Now.’ She is the mother of seven children, with firsthand experience of what it means to bring balance to the kitchen, and create beautiful meals for you and your family.
If you have not had the pleasure of being in the kitchen with Melanie before, this is an opportunity not to be missed. For more details, please visit the Concord website. To book your place (these are filling fast!) call 020 7607 1140 or email me directly.
What makes a Root Vegetable Soup so satisfying? Could it be to do with the nature of the food we use to make it? There’s plenty of evidence and theory to support the idea, but one of the best examples I’ve heard is Melanie Waxman’s invitation to think about the nature of a Carrot. Its experience of life. A calm, quiet existence, embedded in the earth, gradually evolving and growing over time. Encountering, yet overcoming obstacles to growth. Is it any wonder they provide such grounding and nurturing energy when we eat them? Melanie will be visiting the Concord Insitute in May to run a week long cooking programme, which is not to be missed. Dates to be confirmed, but provisionally May 1–7.
And so to the Soup: A simple Leek, Swede and Parsnip Soup which turned out quite beautifully. As always, I start by making a hearty Vegetable stock. For the Soup, some good earthy Organic Root Veg: 2 Leeks, 2 Parsnips, 1 large Swede. Washed, trimmed and cut into slices (Leeks) and chunks (Parsnips, Swede). A current fave is the ‘pencil cut,’ like you are sharpening a pencil… hold parsnip and cut off section, then rotate round as you continue cutting. Fantastic shapes (sizes can vary according to your wishes) and immensely satisfying.
A Le Creuset pot or similar, with a healthy splash of Oil. I used Olive, with some leftover Anchovy Oil. Veges placed in, most watery first, (Leeks, Parsnip, Swede) with a generous sprinkle of Sea Salt between each layer. Then, the tried and true ‘drop lid’ method: placing a smaller size lid inside, covering the veges, and pressing down. (small plates can be used instead) The pot lid on top, with heat set to medium. Not too urgent. You can tell by the sound of the cooking. Keep an eye on this, you don’t want the veg to catch before generating enough liquid. (If it does, don’t despair. Scoop out the unburnt veg, Clean the pot, and start again) After 20mins or so, you’ll see, and hear, some bubbling of liquid. Now’s the time to top up with some strained stock, adding enough to cover the veg. Leave to simmer gently, until veg are cooked. Add more stock, Season with Sea Salt. At this point, I sometimes add some Butter (Goat’s Butter is wonderful) and in this case I added a Parmesan Rind. For a creamier finish, you could use Oatly or Soy milk. Blend the soup, and add more stock if necessary. For serving, have some fun. This bowl is topped with Creme Fraiche, some Sauteed Shittake & Kombu with Shoyu (from the Stock) and a drizzle of Chilli Oil in Jamie Oliver ‘bish, bosh, bash’ style. Another variation I tried the next day was Greek Yoghurt and Chopped Scallions. Back to Earth. Like a Parsnip, innit!
