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Special
Features > Margo Marver
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Q
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How did you start with macrobiotics? |
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A
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I started macrobiotics in The Lebanon in 1977 by coincidence. At that time, I was diagnosed with an ovarian cyst, was having asthmna problems, and eczema in my hands and neck. My friend Jachie Chidiac invited me to an "unusual dinner," as she called it. There I met the leaders of macrobiotics in Lebanon, Mary Naccour along with Elena Ramia. I loved the miso soup, it felt like I was coming home. I decided to try macrobiotics before my surgery. It worked, and shrank after a few weeks of three meals of macrobiotic food a day at the center, Do-in, shiatsu treatments and yoga , which I was practicing at that time. I am still practicing this great lifestyle, and love it. Now I live in Cambridge, Massachusetts in the US, and teach it there. |
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Q
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What do you offer and specialise in? |
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A
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I have a web site www.emargo.com. It will show you all I do. I teach and cater macrobiotics, I practice and teach Advanced Zen Shiatsu by Masunaga, and practice and teach Hatha Yoga here in Cambridge, with the Nityananda Institute of Portland, Oregon www.niyoga.com and www.nityanandainstitute.org |
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Q
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What one piece of advice would you give to someone trying macrobiotics for the first time? |
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A
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My advice for newcomers - take macrobiotic cooking classes, and find a support macrobiotic group. It is difficult to embark on this great philosophy and natural lifestyle without guidance. I know a lot of people who did it, got lost, confused and gave up. There is a lot to learn and practice. Books are not enough. Understand more the philosophy behind macrobiotics; it is not only about food, the mistake of all newcomers |
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| Margo Marver favourite macrobiotic recipe |
| Fall Roasted Vegetables |
| Ingredients: |
Method:
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1 leek washed and sliced into 1 inches,
2 Parsnips chunked,
1 cup cubed Hokkaido or Buttercup Squash,
Dried Thyme and Sage,
Olive Oil,
Sea Salt,
Spring Water,
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-Baking
mix all,cover with foil
and bake 45 to 60 minutes
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| Why: |
| It was a very cold autumn day this morning, I decided to bake Root, Round, and Leafy fall Vegetables to warm me up, and it did the job. |
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