Special Features > Roxanne Koteles-Smith

Q  How did you start with macrobiotics?  A  Macrobiotics appeared in my book collection while attending New England Culinary Institute. One of my roommates mentioned it. I purchased the Macrobiotic Way by Michio Kushi. It was still as clear as mud then.Three years later the word surfaced while cooking at the Ritz-Carlton Corporation in San Francisco. Macrobiotic requests came at least two months in advance from foreign guests. Apparently in 1995, the President of the Ritz-Carlton Corporation went to the Kushi Institute exploring possibilities for his colon cancer. Five days there made a difference for him. He had seven executive chefs from around the world go to the Kushi Institute for one week to learn these food combinations. Recipes were developed for all the Ritz-Carltons. In 1997, I was a member in the kitchen that had the macrobiotic responsibility. The "chills of truth" hit me while researching the word. This was the information I searched for since I was very young. I started the levels in September 1999.  Q  How has macrobiotics helped you?  A  How has macrobiotics helped you? It is wonderful knowing that food is medicine. We do not get flu shots, suffer from colds or take medication. At 49, I do not experience the "emotional waves" a female would normally endure through menopause. Michio said I could have two healthy children up to the age of 51. Also, glaucoma is no longer a threat to me. My eyeglasses were changed recently because of improved vision. I have been on a quest to know my passion since 1989. I was able to access that knowledge through the Landmark Education programs. Throughout the years my passion for food knowledge intensified. I know health for all is possible through foods. Three consecutive months at the Kushi Institute shifted critical hypoglycemia to medium-low, increased energy while losing 28 unnecessary pounds, silenced acid reflux and ended an ulcer. Today macrobiotics is 90 percent of our diet. I still use my French cooking during holidays and birthdays. Shortly after the Kushi certification I took a long sabbatical. I did my first seven-day fast using "the Awareness Institute" (www.awarinst.com) guidance. During the fast I wrote our LifeStyle Plan. I traveled to Charleston, South Carolina to visit a sister. While there I was asked to lecture at Earth Fare. Over 40 people attended plus the local Alternative Radio station. The next two years in Charleston provided many possibilities for educating the public quickly such as: Past television shows include ESPN2 teaching the N. Charleston Lowgators (NBDL) how to cook healthy. Macro B Diet participated in Channel 5 WCSC's Live at Five Troubleshooter 13-weeks Weight Loss series early 2001. I serve on the Board of Directors for ASCEND (Anne Scandalios Cancer Ends Now Directive). Roxanne writes for ASCEND's Lifestyle and Diet segments (www.ascendfoundation.org) Other partnering includes: [ Charleston Health-Partners, Gary Nestler, DA, AP, Lac, Acupuncturist and owner of the only thermography equipment in the Charleston area. www.health-partner.com [ Teamed with Dr. James Hebret and team at the Dept. of Health Promotion Education & Behavior at the Norman Arnold School of Public Health [ Dr. Alan Lieberman, Environmental and Occupational medical doctor. www.coem.com  Q  What do you offer and specialise in?  A  Consultations: The consultation requires 90-minutes of your time. You receive a 40 plus page book "the LifeStyle Plan" that provides an overview, grocery list, charts, menus, recipes, catalogs, research information and 30 days coaching. Coaching is available monthly for a very low fee. Wellness Weekends. Held seasonally Our Wellness Weekend includes three full days of yoga, remedies, hands-on-cooking, energy lectures, Reiki, massage with ginger compresses, paraffin waxing of hands, feet and elbows, Feng Shui and acupuncture. Yoga, Reiki, massage, and acupuncture are lead by local certified individuals. The Wellness Weekend is held in private homes. Space is limited to 8 individuals. A Wellness Weekend is the greatest way to start your own personal paradigm shift. Macrobiotics is not an easy subject to learn. Three full days submerged in the foods and other detoxing methods provide a breakthrough in your energy and an opening for healthier daily habits. My first cookbook is scheduled for release this spring. The title is in the copyright process. The subtitle is "Healthier Food Choices". The book contains over 30 beautiful color photos of some very yummy food. Macrobiotic deficiencies are addressed as well as the bland flavors. The cookbook design is for novice as well as culinary educated individuals. Cooking CDs will be available mid summer. Just completed similar recipes for a prostate cancer study to be conducted at the University of South Carolina, Columbia, South Carolina. If you have cancer in the prostate area for the second time we would love for you to be part of our study. Please contact Harmonbe@gwm.sc.edu.  Q  What one piece of advice would you give to someone trying macrobiotics for the first time?  A  Find somewhere to spend a day totally submerged in the foods. Trust the person teaching you. Take on a little bit at a time. Find someone to buddy up with to help push you through the learning curves. You feel a difference in two days. Roxanne Koteles-Smith Macro B Diet, Owner Certified Macrobiotic Coach & Private Chef Email roxkotneci@aol.com for more information.