As anyone who's ever served Tofurky knows, diet restrictions this time of year can get tricky--especially for practitioners of macrobiotics, an amorphous regimen that prohibits processed foods in order to help balance one's energy. Since their numbers have jumped in the last five years (according to the educational organization Macrobiotics America), Lee Gross, consulting chef de cuisine at macro haven M Cafe de Chaya in Los Angeles, offers a few tips for the newbies: Because refined sugar is verboten, pumpkin pies should be prepared with whole-grain sweeteners such as barley malt syrup. As for flour, use only the whole-grain variety. No white flour also means no traditional bread stuffing, but one could be made with naturally fermented, whole-wheat sourdough. And contrary to popular belief, macrobiotics does not exclude all animal products, so the turkey can stay. But it should be wild or from a farm that raises birds without hormones and antibiotics.