Live with Dealma Franceschetti

Not long ago, during the Instagram live with Dealma Franceschetti, we talked about miso, its uses and its benefits.
There have been so many contents and ideas shared about this creamy and delicious seasoning, so we thought we'd publish this short report on our blog, to read whenever you want and save in your favorite reading list.

WHO IS DEALMA FRANCESCHETTI AND WHAT IS MACROBIOTICS?

First of all, let us introduce you to Dealma, a cook, teacher and macrobiotic therapist. Many of you will already know her for her books or for her famous blog “La via macrobiotica” active for 10 years or for her courses and consultations.
We had the pleasure of meeting her "in the field" because she was a teacher at one of our courses and we can confirm that her approach to Macrobiotics has enthused all the participants of the course. In our training path we have encountered and studied macrobiotic cuisine and it was a wonderful discovery! Both in macrobiotics and in traditional Chinese medicine we talk about "food energy" and this is very important and precious knowledge.

Dealma's macrobiotic cuisine is bright, beautiful and welcoming, it is a cuisine that accompanies people to the discovery of themselves, finding balance in a simple and natural way, through the knowledge of what makes them feel good.

The aim of macrobiotics is happiness (DF)

HEALTHY AND DELICIOUS FOOD, DOES IT EXIST?

This is the great dilemma, because in our society and due to the lifestyle that characterizes our days, it is not easy to eat in a balanced and healthy way, where “healthy” means real food that can nourish us, organic or biodynamic food, whole grains, local vegetables and fruit and possibly prepared by us and transformed by our energy.

Today it is a huge challenge to be able to lead a lifestyle that includes taking care of ourselves through our diet and our daily choices, going back to considering what is essential and what is not.
The macrobiotic approach is a path to be implemented little by little, learning the energy of food and how to make the dishes we eat tasty and appetizing.

Food is a pleasure we couldn't do without.

There is no need to suddenly revolutionize our kitchens, big changes always start with small steps and so reaching the goal will be less tiring. For example, you can start using whole grain cereals, there are so many of them, and we know very few of them, adding them to our pantries is a very pleasant discovery, as well as using whole grain flours and understanding "sweet" in a different way, healthier but equally delicious. One step at a time you realize you are feeling better and this path will become virtuous for us and, with the right ingredients, we will also do good for the planet! Taking care of ourselves and others in the kitchen is a very joyful activity, we recommend you try the many recipes you find on Dealma's blog .
For example, we have realized that by eating foods with a slightly more acidic flavor, such as fermented foods, we are able to distinguish and appreciate much more all the other flavors in all other foods, from sweet to salty, and we feel more satisfied when we eat.

AND WHAT DOES MISO HAVE TO DO WITH MACROBIOTICS?

First of all, for those who don't know, miso is a food of Asian origin. The most common one is made by fermenting soy with a cereal, barley or rice.
Miso, due to its fermentation, is a yang food , therefore it tones, gives warmth and strength and is suitable for rebalancing a condition that is too yin, using macrobiotic terms.
It is excellent at the beginning of a meal: a teaspoon of miso dissolved in a broth or soup or vegetable puree or the soup of the same name, is a cure-all for many ailments but above all it is excellent for preparing for good digestion and assimilation of food.
It also alkalizes and mineralize, is an ally for the intestinal bacterial flora and improves the health of hair and skin.

HOW TO USE IT?

In the market you can find different types of miso, mainly based on fermented soy; our miso, the VIVI ferments one, is a young miso (also called shiro miso), born from the fermentation of a cereal combined with a legume as per tradition.
For our products we wanted to use ingredients that are more typical of our territory. As a cereal we chose brown rice from selected rice fields and as legumes chickpeas, peas and cannellini beans. We have an even more refined and very Mediterranean version also with dried tomatoes.

Making miso is a very beautiful experience for us, it was born from a beautiful collaboration with our friends at I'm in fermentation , it is a very physical activity, requiring presence and care where time is one of the fundamental ingredients. We have also published some beautiful stories during the preparation of our miso!
The transformation that occurs through fermentation is a true alchemy that gives rise to a cream with a delicate flavour, much less salty than traditional miso and which can be used in a variety of ways in the kitchen.