Embrace Life Naturally with Gabriele Kushi
Author, Macrobiotic and Yoga certified Holistic Health Practitioner


Gabriele Kushi's Blog

Date: 5/18/2016 10:28 PM UTC

Hato Mugi (a/k/a Job’s Tears or Chinese barley) is a gluten free barley type whole grain. Scientists have identified a compound coixenolide that suppresses cancer cells and another, germanium that has anti-carcinogenic properties. Barley is also known to help with diabetes, by controlling the blood sugar level. Among other things, the rich fiber content helps reduce blood cholesterol, improves colon function and promotes weight loss.

Ingredients for 2 -3 servings
1/2-cup Hato Mugi
¼ -tsp. sea salt
2 cups red radishes, quartered
Radish tops or equal amount of Dandelion greens, sliced
¼-cup chives, sliced
1-2 Tbsp. extra virgin olive oil
Lime juice to taste or 2-3 drops Lime Vitality essential cooking oil (I get mine here)
Sea salt and pepper to taste 


Wash Hato Mugi thoroughly and soak for 6-8 hours or overnight. After soaking rinse and replace water. Bring to a boil add sea salt and simmer till Hato Mugi is soft and texture is to your liking, about 20-30 minutes. Remove and set aside.

        Meanwhile wash radishes and radish greens and separate stems from leaves. Slice greens into very thin pieces. Slice radishes. Steam the radishes and greens separately slightly, leave them still crisp.

Mix all the vegetables together with the Hato Mugi in a serving bowl. 

Add the vinaigrette and adjust to your taste. Let the dish marinate for a bit.
Serve room temperature. Garnish with fresh chives.

                                                                                                                                                                            Hato Mugi References: w.itmonline.org/articles/coix/coix.htm


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Date: 3/16/2016 11:32 PM UTC

Raw Wakame Cucumber Salad with Pine Nuts
adjustable serving size

2 cups of cucumber, sliced
1/3-cup wakame flakes, soaked 5 minutes & sliced
1 Tbsp. of tamari
2 Tbsp. umeboshi vinegar or lemon juice, adjust amount to your liking
1-cup pine nuts, or use other seeds or nuts, soak overnight
I-2 sprigs of scallions, diced
Optional: drizzles of toasted sesame oil

Preparation: Combine cucumbers, wakame, seeds and scallions in a mixing bowl. Add umeboshi vinegar or lemon juice and mix. Let sit and marinate for about 1/2 hour before serving. Drizzle each serving with toasted sesame oil.

For your convenience I added a link to the ingredients I like to use. 

Wakame sea vegetables have a special place in my Macrobiotic kitchen, as it has many important nutrients like, magnesium, iodine, calcium, iron, vitamins A, C, E, K, D and B2 (riboflavin), and folate and lignans. For more sea vegetable recipes check out my new book The Macrobiotic Kitchen in Ten Easy Steps.

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Date: 2/17/2016 4:11 PM UTC

Photo Allen Brown Photography

You are invited to the Book Release Party Monday, March 21, 2016 - 5:30 p.m. – 9 p.m.
Come to enjoy food from the book, a lecture by Gabriele and get your book signed.

Location: Brant Kingman Studio
225 Thomas Ave N (Entrance between blue doors 7-8)
Minneapolis MN 55405, USA

For further information send e-mail via www.kushiskitchen.com

Check out the new book by Gabriele Kushi www.KushisKitchen.com with latest literary contribution of Macrobiotic pioneer and international esteemed teacher Michio Kushi "The Macrobiotic Kitchen in Ten Easy Steps." Available worldwide where books are sold and via http://amzn.to/1NkOVyQ
Please share the event and the book news. Thanks Gabriele Kushi

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Date: 12/19/2015 2:53 PM UTC

Photo copyright Gabriele Kushi 
This is one of my favorite pressed salads done in 30 minutes: Pickled Chinese Cabbage with Black Sea Salt. Meanwhile I roasted Sweet Potatoes with Carrots and Onions with olive oil and white sea salt in a 340 F oven for about 25 minutes and then sauteed a Vegan Kielbasa (high plant protein) till browned. This is an easy tasty meal.

Pickled Chinese cabbage

2 cups of Chinese cabbage
1/2-teaspoon sea salt – I like this black sea salt
1 tablespoon Tamari- I like this
Dash of Umeboshi Vinegar

Preparation: Wash, dry and slice cabbage in 1/2 inch pieces. Mix with sea salt and press by hand. Then add into a pickle press or press with a rock from 30 minutes to one hour.  Keep in a cool place. Pickles last for up to one week.

For further ideas on how to pickle food click to see this video 

Animal production has a big impact on Climate change.

Plant proteins have different combinations of amino acids as animal proteins, which, when combined (i.e. grains, beans, vegetables), complement each other and are considered 'complete' proteins. These complementary plant proteins do not necessarily have to be combined at the same meal because the body stores amino acids and then draws upon these reserves/pools to make the protein complete. In excess, plant or animal proteins can make the body over-acidic so they also need to be eaten in balance with alkaline-producing foods. 

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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 www.kushiskitchen.com
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: www.kushiskitchen.com 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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Gabriele Kushi is not a doctor nor nutritionist, and all information given on this website www.kushiskitchen.com and by Gabriele Kushi is for educational

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