Filed under: Events
Spring Cleaning for our Bodies
I’m having a great Home Cooking Class! On Saturday May 7 from 9:30 AM – 12:00. This class will concentrate on healing and stregthening the liver and gallbladder with dishes that lighten us up for Spring and taste great.
The cost: $20.
Bring containers and take home a meal for $10.
Can’t make the class, recipes available for $5.00.
At the Kushi Institute:
Way to Health May 2-4
Way to Health Plus: May 11-13
Future class at Carole Louro’s Teaching Center in North Dartmouth, MA
June 22-23: Wednesday evening cooking class, Wed. and Thurs. consultations.
Contact Carole 508-993-8785.
May 2, 2011
Prep time: 5minutes or less.
Cooking time: 3 to 4 minutes on each side of bread.
10 minutes to slice and sauté onions.
Equipment: blender or food processor, skillet.
Ingredients:
- ¼ package of tofu (any type from silken to firm)
- ½ tsp. rice or almond milk, (will work with water)
- 1/8 cup arrowroot flour
- Pinch of sea salt
- 4 to 6 slices of sourdough whole wheat bread, sandwich style or crusty Peasant or French style
- Sesame or olive oil
Preparation:
1. Blend all ingredients except bread and oil until smooth.
2. Did bread into mixture on both sides.
3. Heat a skillet and coat lightly with oil.
4. Place slices of coated bread in skillet, lower heat to medium and lightly brown on both sides.
Serving options: With maple syrup and soy margarine/ Plain rice syrup or with peanut butter (Suzanne’s brand)/ Fruit flavored rice syrup/ or my favorite, a savory topping of sautéed onions
February 28, 2011
Here are some recipes that most children enjoy, and for the child in each of us.
Munchie Crunchie
Time: This takes about 10 minutes to mix together if seeds and nuts are pre-roasted, 6 or 7 minutes to cook and 5 minutes to cool down.
Ingredients:
- 1½ cups of boxed Brown rice crispies (Erewhon makes one with healthy ingredients)
- ½ cup puffed cereal, rice, millet or oats
- ¼ cup roasted peanuts or any nuts or seeds
- ¼ cup raisons
- ½ cup rice syrup or barley malt (or ½ & ½)
- 1 table spoon of peanut butter, almond butter or tahini
- 1 tea spoon of sweet miso
- A pinch of cinnamon and few drops of pure vanilla
Preparation:
Mix dry ingredients. Mix and simmer wet ingredients on medium or low heat. Let cook for five minutes, do not boil. Pour over dry and mix well. Quickly press into a cake pan and let cool. Cut into squares.
To roast nuts and seeds:
Lightly roasted nuts and seeds are easiet to digest than when raw. Roast each type of nut or seed separately. Place amount desired amount, perhaps a cup or two, in a bowl, cover with cool water and quickly swirl around removing any shells. Pour off water and place in a strainer. Heat a stainless steal skillet, wipe off any excess liquid from bottom of strainer and place seeds or nuts in skillet. Reduce heat and stir, continue stirring and cooking until seeds or nuts are lighly browned and dry all the way through. Let cool completely and store in a glass container until needed.
Fruit Smoothie
Time: This can be made in a couple of minutes and served cool or at room temperature.
Ingredients:
- Fruit juice or rice milk
- Ripe fruit
- Tahini
Preparation: Blend and drink. Avoid the tropical fruit for cold winters. Try some organic frozen blueberries or strawberries along with some overly ripe pears and or peaches. Leftover soft breakfast cereal, like oat meal can be added for thickness.
February 28, 2011
Here are some quick dishes that can be enjoyed by all as part of your holiday meal, brought to a pot luck or to your relative’s home to share. Enjoy!
* Hors d’oeuvres: Puffs
* Stuffing casserole
* Waldorf salad
* Nut cookies
December 13, 2010
(Makes about 2 dozen)
Prep time: 15 min.
Total time: 30 min.
Ingredients:
- Two cups grated carrots
- One small onion minced fine
- Grated ginger
- ½ cup bread crumbs
- ½ cup whole wheat flour
- ¼ cup arrowroot flour
- Pinch of sea salt
- Herbs of choice
- Crushed roasted nuts or toasted sesame seeds
- Deep fry oil, unrefined safflower oil
Preparation: Mix all ingredients together (except nuts) well. Heat oil. Form small balls, adjust ingredients if needed, and roll in nuts. Deep fry until golden. Mix ½ & ½ shoyu and water, add a little vinegar, heat for three minutes. Squeeze a few drops of ginger juice in and serve.
Dip: Shoyu, water, brown rice vinegar
December 13, 2010
(Makes about 4 cups)
Prep time: 15 minutes
Total time: 10 minutes to cook
Ingredients:
-2 cups bread cubes, cornbread chunks or a whole grain.
-Oil
-1 cup sliced onions
-¼ cup cranberries
-½ cup sliced parsley
-roasted nuts
-¾ cup sliced celery
-¼ cup raisons
-shoyu
-sea salt
Preparation:
1. Heat a skillet, add oil, sauté onions with a little sea salt, add celery and continue cooking for a few minutes.
2. Add a little water to the skillet, add cranberries, raisons and parsley. Sprinkle with shoyu, cover and simmer for five minutes.
3. Mix into grain and place in a casserole pan. Can make ahead of time and warm up in a low 250 degree oven for 10 to 15 minutes. Serve warm.
December 13, 2010
Total time: Takes 10 to 15 minutes to prepare.
Ingredients
-4 granny smith apples sliced or cubed
-1 cup sliced celery
-1 cup roasted walnuts
-½ cup lightly steamed raisins
Preparation: Mix together
Dressing: one package silken tofu, 1 ½ teaspoon umeboshi paste, juice of ½ lemon, optional: 1 tsp. rice syrup.
Blend together and stir into salad, serve cool.
December 13, 2010
Prep time: 10 minutes to roast and mix
Total time: 20 minutes to form cookies (A fun cooking project for kids)
Ingredients
-1 cup rolled oats
-Sea salt
-1 ½ cups ground nuts (nut meal): Almonds, walnuts or pecans work well
-1 cup whole wheat pastry flour
-¼ teaspoon cinnamon
-Pinch of sea salt
-¼ t. pure vanilla extract
-½ t. almond extract
-½ cup rice syrup or barley malt
-½ cup oil
-unsweetened jelly
Preparation:
1. Mix together rolled oats, nut meal and salt.
2. In a dry skillet, over medium heat, roast the mixture, stirring constantly, for five minutes or until lighly browned.
3. Stir in flour.
4. Whip syrup, oil and extracts together and stir into dry ingredients..
5. Form balls and press down into circles on oiled cookie sheet.
6. Press gently to create a well, add a little jelly.
7. Make a glaze out of 2 Tablespoons warm water and 2 Tablespoons rice syrup whipped together. Brush glaze over cookies and bake 350 degrees for 10 – 15 minutes.
December 13, 2010
Diane is a Michio Kushi certified macrobiotic teacher and counselor with almost 40 years of experience lecturing, advising and living the Macrobiotic way.
She is a regular speaker at the Summer Conference and has taught in several cities around the US, Canada, Australia and the Kushi Institute in the Netherlands.
Macrobiotic Teacher – Kushi Institute
Currently, she is a senior cooking teacher at the Kushi Institute, where she has trained others to become macrobiotic chefs and counselors for more than 22 years. She has a background in Special Education and raised a macrobiotic family of 8 children and 15 grandchildren.
October 29, 2010
Winter squash is at its sweetest in the fall after the first frost. Squash and pumpkins are very nourishing to the spleen, pancreas, and stomach. It can be served in a soup tureen of course, but it’s certainly festive to serve it in a pumpkin with surrounding colorful leaves and flowers for decoration.
Prep time: 15 min.
Total time: 45 to 60 min.
Ingredients:
-One buttercup squash or any sweet winter squash.
-One pie pumpkin, Cut a circle in top, lift off and hollow out inside.
-½ cup bread crumbs (dry roast for ten min. in a stainless steel skillet on med. – low flame)
-Five cups water or ½ rice milk, ½ water
(more…)
October 25, 2010
Upcoming Schedule
Kushi Institute, Becket, MA
June 4-6 Way to Health Plus, hands on cooking classes, consultations and Level II classes, including student presentations and tofu making class.
June 12 – Level III healing cooking classes
June 21-22 – Level III seitan, cooking for children and holiday classes
June 25 – 27 – Way to Health cooking classes, lecture and consultations and Level III bread making class
July 2-5 Way to Health plus, hands on menu planning and cooking classes, consultations and Level III student presentations.
July 9-10 Level IV teacher training classes.
July 19-22 Kushi Institute Summer Conference
Port Orange, Florida - June 14 & 15, 18 &19 Cooking classes and consultations. Shiatsu massages by Joe Avoli
Temple Terrace, Florida– June 16 & 17 consultations. Shiiatsu massages by Joe Avoli.
East Templeton, MA – Home classes, consultations and shiatsu massages by request.
