Natalie Portman does Dior; Yoshiki Hishinuma goes macrobiotic

Ecorazzi informs us that Natalie Portman, the new face of Miss Dior Cherie, got “la maison française” to “re-made all [her] shoes so [she] can wear Dior shoes without taking lives”. We appreciate celebrities who are ethically conscious and voice their beliefs and I wonder if she got them to drop animal testing for their perfumes too. I am puzzled about the choice to sponsor a brand that is still exploiting animals though: she got her vegan Dior shoes, what about the dead animals she’s pushing people to buy and wear? The jury (but not me) is still out on that.

When is Dior bestowing on us a totally cruelty free line? –> Hint, hint à la maison Dior.

Miss Dior Cherie

 

Yoshiki Hishinuma is a Japanese designer inspired by Shintoist and Macrobiotic philosophy and a strong believer in nature and harmony. His Whole Organic Wear philosophy is a tangible expression of this vision that perceives man as part of a universal harmony we can achieve balancing Yin and Yang, the two energies of the universe.

Diagnosed with an “incurable skin disease” he managed to cure it embracing a macrobiotic diet and lifestyle, a belief system he has translated into beautiful and delicate design. “The Mobius strip” woman collection S/S 2011 is made with natural organic cotton fabrics, grown on soil free from chemical pesticides for at least 3 years and dyed only with natural plant-based dyes like iris japonicum, gardenia, cherry blossoms, olives, lemons, cherries and even cereals.

According to Macrobiotics the world is divided into two opposite but complementing energies, Yin and Yang, in perpetual tension and a state of harmony can be achieved by balancing them. Man is Yang so he needs to feed on Yin energy, i.e. natural plant based food (Yin). Clothing, touching the skin has the power to influence this balance, so why not helping it by using all natural organic materials?

Yoshiki Hishinuma shirts made of organic cotton and natural dyes

Yoshiki Hishinuma womenswear collection

 

Is someone still thinking macrobiotics is for survival 70’s hippies? Think again!

 

 

Filed under: eco-fashion, eco-friendly materials, Ecorazzi, macrobiotics, Natalie Portman, Yoshiki Hishinuma

Chick-peas burgers.

Easy Sunday lunch: chick-pea burgers in sweet miso sauce.

Chick-pea burgers, the macrobiotic way.

Ingredients:

– Chick peas: 3 cups

– Mineral water : 9 cups

– Onions: 750 gr.

– Carrots: 60 gr.

– Parsley

– Sea salt (no refined)

– Miso

Cook the chickpeas in water either using a pressure cooker or a conventional pan, the time and taste will obviously change. If you are in a hurry you can use tinned ones.

Cut the onions into little cubes an sauté them in some oil for few minutes. I use sesame oil but any other oil will do. After they have softened add a little bit of extra water and keep cooking for few minutes more. If you are using ceramic pots you can just cook them with a little bit of water, without oil: the taste will definitely be lighter and sweeter. think about investing in one or two of these pots: they are simply amazing. When the onion caramelize put them on one side of the pan and cook the carrots in the remain space. After few minutes make sure to cover the carrots with the cooked onions so the heat will distribute evenly to the food; dissolve the miso paste in warm water and pour it onto the pan, stir well all the ingredients and let them cook for few minutes more until some of the excess water has evaporated. When cooked add the chopped parsley.

In a bowl roughly mash the chick peas but be careful to leave some chunks in them; add the cooked vegetables and combine well all the ingredients possibly with a wodden spoon. The idea is to “cut into” the mixture with the spoon rather than mix it,; if this way of combining the ingredients is too “macrobiotic” just mix them all together as best as you can. Shape the burgers and fry them in a non-sticky skillet with a little bit of oil: around 4 minutes on each side should be enough. If the burgers are too soft add some buckwheat flour to the mixture until they hold the shape nicely.

The sauce in the picture is simply made mixing 1 tablespoon of tahini, 2 tablespoons of sweet miso and 1 tablespoon of water.

A variation, less macrobiotic version, would consist in cooking the onions and carrots with some spices of your choice: oregano, chilly, anything you like. Experiment!

I served the burgers with some steamed cauliflowers (seasoned with with poppy seeds and ume su) and stir fried courgette ribbons (I have used extra virgin olive oil).

Enjoy and feel free to experiment, make changes, add ingredients: remember that cooking is mainly fun.

Filed under: antispecism, macrobiotics, vegan cooking