Gabriele Kushi's Blog

Date: 8/27/2015 12:44 AM UTC

We already had a few autumn type days and I needed more warmth in my cooking. Baking fills this need wonderfully and I love the smell and taste of potatoes. Save this recipe for the colder days that will come soon.

Roasted Potatoes and Cauliflower
Serves ~3 side dishes

2 cups cubed red potatoes
1 small head cauliflower
Seasonings to taste: sea salt, black pepper, garlic, and rosemary.
Drizzle of Extra Virgin Olive Oil

Preheat oven to 350° F. Wash, towel dry and then cut vegetables into small pieces. Arrange on an oiled backing platter and add seasonings to taste and then drizzle all with olive oil. Mix and cover with foil. Bake covered at 350° F. for 20 minutes and for 15 minutes uncovered until it is nicely roasted. Serve hot and reseason if needed. Taste delicious with an omelet and a green dish.

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Date: 7/3/2015 4:21 PM UTC

Summer soup with Quinoa and Corn on the Cob
@ Gabriele Kushi with
4 servings

¼ cup yellow quinoa
4 ears sweet corn
4-5 cups filtered or spring water
Pinch sea salt
1 medium yellow onion, diced (optional)
1 small yellow summer squash, diced
1 tsp. grapeseed oil
4-6 tsp. of sweet rice miso, diluted with warm broth
Drizzle of lemon juice
Wakame flakes

Preparation: Wash quinoa thoroughly between your hands till water is clear, then drain water. (Optional: soak quinoa for a couple of hours, then rinse and drain water.) Remove kernels from the corn and set aside. Dice the onion and summer squash and sauté onions in oil (or water) until translucent. Add corn, quinoa, and diced yellow squash and about 3-4 cups of water. Bring to a boil, add a pinch of sea salt, and then simmer for about 20 minutes or till all is soft. Add the diluted miso to the soup and simmer 5 minutes. Let cool a bit, add lemon juice to taste, and blend in a food processor till smooth. Add more water if needed. Serve either cool or room temperature. Garnish with crushed wakame flakes.

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Date: 5/31/2015 4:55 PM UTC

Kushi's Kitchen: Wild Foods Recipes from Gabriele Kushi's Kitchen: Wild Foods Recipes from Gabriele Kushi's Kitchen Enjoy wild foods if you have a bee safe, chemical free gard...

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Date: 5/30/2015 10:28 PM UTC

Wild Foods Recipes from Gabriele Kushi's Kitchen
Enjoy wild foods if you have a bee safe, chemical free garden, yard, or
can gather them in the woods. 
  • Pick plenty of wild foods like dandelion, plantain, chickweed or violet young leaves and flowers. 
  • Wash all very well and drain. Optional quick steam for dandelion.
  • Add these to your raw green salads or a steamed green leafy vegetable dish.
  • Get veggis form your own organic garden, natural food stores, or farmers market.
  • Add some minced parsley and chives, maybe mint.
  • Before serving, dress the dish with sea salt, lemon juice, and extra virgin olive or flax seed oil and mix. 
Click if you like to read more about how to identify, harvest and use wild plants.

Click to view my first Cooking ShowVideo with NOM .

Bon Appetite

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Date: 3/5/2015 5:46 PM UTC

Adjustable servings


1 bag red radishes, sliced
2 carrots, matchsticks
Parsley, shopped
Scallions, 3 stems sliced
1 large bag mung beans sprouts
Chickpeas, sprouted
Dulse flakes a few sprinkles

Mix all the vegetables together and add the dressing. Let marinate for 1 hour or more. Serve as a side dish with grain, beans and cooked vegetables.

1-3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 tablespoons tamari optional
2 tablespoons water
1/16 tsp. sea salt

Preparation: mix all ingredients with a fork and blend until smooth. 

 Thank you for the food and peace on earth.
Gabriele Kushi 

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Date: 10/3/2014 9:00 PM UTC

Kushi's Kitchen lentil Burger

Ingredients serve 5-6 

1 cup brown (or green) lentils, washed and soaked ~ 4 hours
1 small piece kombu, soaked 10 minutes
2-3 cups of filtered water, add more if needed
3 tablespoons mixed parsley, minced
1+ tablespoons hemp seed or sunflower seeds, crushed
1+ tablespoons sesame seeds, roasted and crushed
1 tsp. dulse flakes
 1 tablespoons tamari, or to taste
Grated ginger - Lots of it or to taste
Garlic powder (optional), to taste 
Sesame or grape seed oil

  1. Wash and soak lentils between 4-8 hours, or shock boil them. Soak kombu for 10 minutes. If you have leftover lentils, then this burger is quickly done and can be enjoyed in just a few minutes.
  2. Bring lentils and kombu to a boil and simmer in stainless steal pot until soft, about 40 minutes, depending on the lentils (or pressure-cook). 
  3. When beans are done, stir in the tamari, ginger and garlic, if using. Adjust the seasoning to your taste. Mix in the dulse flakes, minced parsley, crushed hemp or sunflower seeds, and sesame seed. 
  4. Simmer until all the liquid is absorbed and stir frequently to avoid burning. 
  5. Place into a suribachi or mortar and pound until mashed. 
  6. Let sit to cool to the touch before forming them into a burger or other desired shape. 
  7. Frey both side in hot oil of your choice, either sesame, grape seed or occasional avocado or coconut oil in summer or for change of taste. 
  8. Serve between whole grain sourdough bread. (I use gluten free bread in the photo.) Or serve

    with rice and vegetables, or form lentil mix into a log shape and place into Belgian endive leaves and arrange on a platter to serve as a snack. 


    Click for a complimentary session for further info. 

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Date: 3/26/2014 8:42 PM UTC

Spring Rain moistening the air
the rivers are rising

Preparing the sprouting feast
with sturdy steps

The winter loosens its grip

Dandelion seeks the bodies harmony
The creative self, the vitality of spring
The seasons traveling companion.

                     Poem © by Gabriele Kushi
                            Photo Wolf Photograph

DANDELION GREENS with Daikon Radish
3- 4 side dishes
1 bunch dandelion greens, washed and finely sliced
1 medium daikon radish, washed, finely sliced
1- 2 tablespoons cold pressed olive oil
Lemon juice, to taste
Tamari, to taste
Sea salt, to taste
Black pepper, optional
Garnish: sprouts, slice of lemon

Preparation: Heat 2 teaspoons of the oil in a skillet and sauté the daikon till tender, season with sea salt. Combine finely cut raw dandelion and sautéd daikon in a bowl. Add the lemon juice, tamari, and the rest of the oil and mix. Let sit for a few minutes. Serve individual portions garnished with sprouts and a slice of lemon.

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Date: 9/29/2013 4:43 AM UTC

Lemony Kale Salad with Daikon, Mushrooms and Pumpkin Seeds
Greens are nutritional powerhouses that are filled with chlorophyll, fiber, vitamins, 
minerals and many other nutrients. Eat them regularly and you will stay slim and
reduce cravings.
4 servings


1 bunch kale
1 cup filtered or spring water
Pinch of sea salt
1 tbsp. sesame or olive oil
½ cup daikon radish, diced
½ cup mushrooms, sliced
1/4 cup of toasted pumpkin seeds

Dressing: adjust all measurements to taste:
2 Tbsp. of fresh lemon juice
1 tsp. wheat-free tamari or soy sauce
2 tsp. of extra virgin olive oil
Pinch of sea salt

  1. Wash greens: fill the sink with water and move them around, repeating the process until all the dirt is gone. Cut away harder stems from the leaves and slice separately, as they might need longer cooking than the leaves. Or use stems for soup stocks. If the stems are small, there is no need to remove them.
  2. In a stainless steel pot, add water and just one pinch of sea salt. Insert a stainless steel steamer and bring the water to a boil
  3. Add the stems of the greens (if using) and steam them for two minutes. Add leaves and steam them for a few minutes with the cover on. The greens should be cooked but still bright and crispy.
  4. Quickly transfer to a serving dish to prevent overcooking. In summer, dip the vegetables in cold water to preserve their green color.
  5. Meanwhile sauté daikon and mushrooms in sesame or olive oil until browend and soft. Season with tamari.
  6. Mix the steamed and cooled kale and chard, almond slivers, and cantaloupe. Combine the dressing ingredients and stir with a whisk or a fork. Merge the dressing together with the steamed greens and the daikon and mushroom. Serve with the pumpkin seeds and at room temperature or cold.

Use a mix of 2 or 3 greens like watercress, collards, or broccoli.
Add slices of carrots for color and flavor, or invent your own creations.

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Date: 7/10/2013 3:49 PM UTC

Shanti: Wenn seelische Last auf den Rücken drückt: Stress aller Art wirkt bekanntlich als Gift für den Rücken. Auch direkt über die Atmung: Wer Stress hat Atmet schnell und flach-und übersäu...

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Date: 6/16/2013 3:33 PM UTC


CREATIVE COOKING IN THE SUMMER is easy, as we are able to choose from a tremendous variety of fresh, organic and locally grown foods. Besides the varieties in natural food stores, farmers are also offering their produce in many outdoor “Markets.” These markets are often painted with social and artistic activities and can be enjoyed by the whole family.

When coming back home, it is best to wash the produce, wrap them in paper and store them in a cold place. This way they are ready to prepare quickly throughout the week.

During hot weather we naturally want to use simple cooking methods, such as boiling, steaming and quick sautéing, and serve dishes that require less time to prepare. Lightly boiled vegetables or pressed salads offer a crispy alternative to well-cooked vegetables. Corn-on-the-cob is the quickest whole grain that can be served often during the summer, and is especially delicious with a little umeboshi plum rubbed on it. I like to mix Corn with Quinoa, and scallions to make a refreshing salad that cooks very quickly.

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