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New Book: Eat Me Now!: Healthy Macrobiotic Cooking for Students and Busy People by Melanie Waxman

Eat me Now! is the essential healthy cookbook . . . all you need to know about eating a wholesome, delicious, and nutritious diet.

Find out:
How to keep your immune system strong
Ways to eat healthy foods in college
How organic, living foods increase your energy levels
How to heal the earth with the foods you eat
Natural and healthy ways to maintain weight
That macrobiotic cooking is easier than you think
Over 130 heavenly, sugar-free vegan recipes plus 12 healthy fish dishes!
How to Go Green and Get Fit with Eat Me Now!

Sample Recipes from the book (see below)!

Order Today from or

Making the choice to eat a healthy diet is one of the most solid actions of self-love you can choose. The great thing about nourishing the self is that you also nourish the living world. You are actually taking part in the health and future of the earth in a positive and empowering manner.

  • For you . . . healthy foods can help to prevent disease; increase vitality; provide strength; produce strong bones; enhance immunity; and develop creative clear thinking, inner peace, and calm emotions.

  • For the animals . . . you participate in the prevention of violence and trauma inherent to meat production and the unnecessary slaughter that occurs today.

  • For our planet . . . choosing to eat grains and vegetables is a step towards increasing the chance that our fragile planet will survive and flourish by healing the eco-system and slowing down the vanishing rain forests and dwindling water supplies. And eating a grain-based diet is one of the best ways you can help to stop global warming.

We live in a crazy world of salmonella-tainted chickens, mad cow disease, hormone injected meats, e-coli contaminated spinach, and foods filled with empty calories, additives, and preservatives. The decision to eat a diet of organic, plant-based, living foods is a very sensible one and not as difficult as you may think.

It is time to take a stand and to be pro-active in the nonviolent yet powerful movement towards world peace, the healing of the earth, and evolving into a strong, vibrant, healthy and happy person. It is time to grab this book and begin your journey! I invite you to enjoy Eat Me Now!

About the author
Melanie Waxman is a highly respected macrobiotic practitioner and has been involved in the healing arts since the early 80's. She has worked with students and clients from all over the world and her seminars are considered to be life-changing. Her common-sense approach to health is easy to apply and realistic. Melanie has lived in 3 countries and has given birth to 7 children. She has written four books on macrobiotic cooking, health, and nutrition. Melanie currently maintains an active practice in Chester County, PA.


Sample Recipes from the book Eat me Now!

Tofu and Light Veggie Stir Fry

This light and uplifting dish is perfect for a spring day or for helping you to feel positive and energized.

1/4 cup snow peas rinsed and finely sliced on the angle
2 cups Chinese cabbage
1 cup bean sprouts
1/2 block firm tofu sliced into small squares
1 tablespoon sesame oil
Pinch sea salt
2 teaspoons shoyu

Sprinkle a teaspoon of shoyu over the tofu and mix gently.
Heat the skillet on a medium flame and add the sesame oil. Turn the flame to high and add the Chinese cabbage and a pinch of sea salt. Sauté on a high flame for about 2 minutes.
Add the snow peas and continue to sauté for another 2 minutes.
Add the bean sprouts and mix through.
Add the tofu, rest of the shoyu and water and cover. Cook for 2 minutes. Remove lid and mix gently.

Ravishing Raspberry Torte

Serves: 8 people
Preparation time: 25 minutes
Utensils: 9 inch round pie dish, large bowl, blender, fork

1/2 cup almond flour
1 cup oat flour
11/2 cups whole-wheat pastry flour
1/2 cup chopped almonds
Pinch sea salt
1 teaspoon almond essence
1 teaspoon vanilla essence
1/2 cup safflower oil
1/2 cup maple syrup or rice syrup
Sugar free Jam

Pre-heat the oven at 350 degrees.
Place the dry ingredients, almonds and salt in a large bowl and whisk lightly.
Place the oil, syrup, vanilla and almond essence into a small bowl. Whip together using a fork. Add the wet ingredients to the dry and mix gentle to form a crumbly dough. Try not to over mix.
Press two thirds of the dough into a 9 inch round pie dish. Spread a layer of raspberry jam over the top. Crumble a layer of the remaining dough over the top of the jam.
Bake in an oven for 15-20 minutes.

Idea: A variety of different flavored jams can be used; apricot, strawberry, blueberry or cherry.

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