I was interested in doing a cooking course in Barcelona, I love food and I have fun cooking so it is always a good idea to learn more about new recipes, different kinds of food etc...

My course at cookiteca was about macrobiotic cuisine, I heard about it but I never tried it and I didn't know the basics either, so it was great to have the opportunity to learn more about it.

On arrival I was handed the recipes of the day in a document, 4 recipes in total, each student was assigned a recipe to do, so we all had our task. With the guidance of the teacher we managed to get by the recipes.

I liked that everyone has its own station to work the recipe, the only thing that is shared is the kitchen so it encourage you to mingle with your classmates.

What is macrobiotic cuisine?

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Macrobiotic cuisine is based in eating grains as staple food combined with other kind of foods such as local vegetables and avoid processed or refined good and most animal products.

It is a way of life as well, I was so interested in knowing more about it and that's why I did the course. Their daily meal should be half staple grains, a quarter of protein and another quarter of cooked vegetables.

We cooked four recipes:

Beetroot gazpacho: as incredible as it seems, this is the first gazpacho with no tomato I have ever tasted and the taste was so similar I am willing to do it at home. Absolutely gorgeous!

Dupuy lentils with soy: I like legums but I don't normally cook them at home, the lentils with soy and courgette that we did it was great, just the right amount of veggies and legum.

Barley salad: I only tried barley once before and I totally loved it this time! Very easy to do a salad, we had it with corn, carrots, onion and courgette along with a lovely sauce.

Green beans with arame: a different way of cooking veggies, very easy to prepare and tasty. I have never cooked before with seaweeds, but there is always a first time and I will definitely try to add it more into our cuisine at home

I learnt more about different products: barley, soy, arame, molasses, and different kinds of vinegar, rice vinegar and umeboshi vinegar a salty japanese vinegar from a red berry fruit.

Today's lesson: Yin and Yang in food

I started the macrobiotic course in the middle of the course, every day they do 4 recipes and a piece of theory about macrobiotic cuisine. This time was about Yin and Yang in food, a very interesting topic.

Yin and yang are concepts from Chinese philosophy, these concepts are used to describe energy, the contrary forces that are connected in the natural world. There are many natural dualities, such as light and dark, hot and cold and yin and yang it is another one of those.

Food is categorized in more yin, neutral or more yang. It is believed that our body needs a balance so if we eat lots of yin food, our body will ask for yang food to balance it. If we eat more neutral food, most likely we would be already balanced.

The yin and yang applied into space is feng shui and applied in food is macrobiotic cuisine, using the balance of these two concepts that are associated with different kinds of foods.


  • Examples of yin foods. alcohol, sugar and coffee, soft dairy and tropical fruits.
  • Examples of neutral foods: local fruit, round vegetables, beans, grains, white meat and fish
  • Examples of yang foods: eggs, red meat, salt cheese and poultry

What is Cookiteca?

Cookiteca is a shop about kitchen tools, they have a lovely section about baking and cake decorating, full of flavours, sugar paste, moulds, and new tools that for sure will surprise you. I was so tempted to buy some passion fruit paste, I was already seing the cake. I recommend you that you go for a walk and take a look at their stuff.

In Cookiteca, they also have a wide variety of cooking courses, from macrobiotic cuisine, the one I did, cake decorating, spring cuisine, master kids class, how to cook cod, sweet traditions: traditional bakery etc...

There is an option for all of us, I had trouble choosing which course I wanted to do as there were so many I was interested in.

I loved that after the class you receive by email the theory of the lesson of the day, so you can keep all the notes and revisit them if needed.

Cookiteca I attended at C/Santaló num. 64
Cooking classes, there are different locations in Barcelona

¿What do you think? Help others with your opinion and experience

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