About-Shonali-logo Shonali’s contribution and mission for India is to create a market for the Macrobiotic diet lifestyle and an alternative holistic approach using food to heal the body. She started her Macrobiotic meal business in 2008; and has written three books The Beauty Diet, The Detox Diet, and The Love Diet. She strives to educate the Indian public to accept this unique approach to health and lifestyle; while also working with her clients abroad. She has a flourishing Counseling practice and applies her core skills as a holistic health practitioner. She is trained in the art of Oriental facial and meridian diagnosis (of all organs in the body) and is a Macrobiotic health Chef. With this skill set, she helps you to apply the Macrobiotic diet principles to your daily living: by first diagnosing your organs and then giving you a tailor-made diet. She has worked with ailments (over 1000 different cases) and helped reverse or keep them in remission. Her core specialization is in the field of cancer and irritable bowel disorders. Through her workshops, Shonali also seeks to educate you in creating and supporting a healthy fuller life. She will also be introducing a range of health products soon.


Wholegrain-cereal add



Organically grown, whole grain is recommended. These are mainly: brown rice, barley, millets, whole oats, whole wheat or gluten-free grains (if gluten intolerant) and buckwheat. A small portion of the recommended percentage of grains may consist of noodles/ pasta (whole grains not refined) and bread with no yeast. Some partially processed grains like semolina (suji/rava), bulgur (dalia) are allowed 2-3 times a week.
Locally-Sourced-Vegetables add



Local and organically grown vegetables are recommended, with an emphasis on leafy greens daily,the majority being cooked in various styles such as lightly steamed or boiled, sautéed with a small amount of unrefined, cold pressed oil, etc. A small portion may be used as fresh salad seasonally.
Beans-Sea-vegetables add



The most suitable beans for regular use are all whole beans such as kidney beans, chickpeas, green mung and split dals (lentils). Fermented foods are recommended as a part of the daily diet at every meal with an emphasis on pressed salads, quick pickles, non-dairy probiotic drinks and other preparations.



Locally available fruit or fruit desserts, made from fresh, dried fruit, or plant-based sweeteners may be served two or three times a week. Recommended fish include fresh white-meat fish. Herbal, de-caffeinated beverages, and condiments are allowed.



“The Macrobiotic approach is ideally suited for the Indian environment as well as intrinsically in tune with its ethos”.

Shonali has been in the health industry as a practicing Macrobiotic Nutritionist, Chef, Author, Podcaster, Influencer for over 20 years. Her philosophy stems from the Macrobiotic food philosophy.

Macro means large and bios means life. The macrobiotic approach is a larger than life view to living healthy 24×7. A program incorporating elements from several ancient cultures (mainly Japanese and India); emphasising harmony with nature, especially through adherence to a diet catered to your unique constitution and condition.

Shonali believes disease is a result of the im-balance in the body caused by diet, lifestyle and emotions. This can be corrected via foods (used as medicine), changing lifestyle and using complementary therapies. We don’t need medication, and the body has the innate ability to even get off it and heal itself. Her USP is when she uses her body organs and meridian diagnostic skills combined with the chakra system (to analyse emotional triggers) to arrive at a prognosis for you.

Macrobiotics as an approach avoids foods that make for an imbalance in pH levels i.e., it seeks to achieve a balance between acid and alkaline blood condition and works towards creating strong immunity.

It helps one to keep their health condition stable, as it sticks to the principles of high fiber, low saturated fats, high mineral/vitamin content, low glycemic index foods, balance of sodium/potassium and acid/alkaline foods, inducing a whole variety of digestive enzymes with good fermented foods and introducing supplementation if necessary. She works closely with Oncologists/General practitioners/Ayurvedic doctors to complement her approach, making it inclusive.

Shonali writes voraciously for a lot of newspapers/publications; please look her up on google. She is on the advisory Board of Ecole Mondiale World School and is in phase two of their healthy canteen project. She has started her ‘Healthy Macro Kids’ program for schools all over Mumbai, wherein she gives talks to parents on raising healthy children. She has introduced a ‘Wellness Food’ menu as part of her repertoire of services for Wellness Health Spas and Restaurants; where she conceives, curates the menu and trains Chefs. She is soon to start her own product line.