Integrative Health and Nutrition Coaching
Embracing Life Naturally
Welcome to Kushi's Kitchen
Mindful seasonal living and eating reduces unhealthy cravings and supports a healthy body and a peaceful mind.
The mantra we follow at Kushi's Kitchen is mindfully chew each mouthful of food.
We include probiotic rich fermented foods, healthy fats, the right whole grains carbohydrate, protein laden foods from legumes, beans, & traditional made bean products, seeds & nuts.
The skill with which a person builds and maintains important health reserves determines the quality of health that is established for a lifetime. (Richards, CCN, Author of Mastering Leptin)
"The Macrobiotic Kitchen in Ten Easy Steps is the definitive guide to healthful eating. Engaging and clearly written, it shows step by step how to transition to a new way of thinking about food. It will change your life."
Neal D.Barnard, MD
Embrace the unique yin and yang approach of living in harmony with nature, with recipes for seasonal meals, for detox and wellness.
An easy step to a home cooked gluten-free dish from the book. Hato Mugi Barley Salad with Lime Vinaigrette
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 3 serving
1/2 cup Hato Mugi, 2 cups red radishes, quartered & radish tops or other greens, sliced, ¼-cup chives or sliced scallions, ¼ -tsp. sea salt, Vinaigrette: Sea salt, Pepper, 1-2 Tbsp. extra virgin olive oil, Lime juice to taste (or 2 drops Lime Vitality essential cooking oil (I get mine here)
Preparation: 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 (or other) 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.
“Gabriele’s Private Wellness Program was a deep and powerful experience for me both in regards to physical health and in regards to tapping more deeply into my own intuition and understanding of self. I will carry with me for years to come the very practical knowledge of macrobiotics and yoga she imparted. Looking back, having worked with her so closely for such an extended period of time, allowed me to integrate macrobiotics as a holistic lifestyle into my every day living. In this way, she crafted our sessions and coaching to truly meet the needs of my body and soul. I am very grateful for her outstanding counsel!” Sarah H, Montana, USA
"Kushi's Kitchen is comparable to the best Macrobiotic schools." Anna M. cooking teacher and personal chef, MA
Since the early 1950th the Natural Food movement was influenced by the Macrobiotic yin and yang lifestyle and whole food teachings. The Smithsonian Archives can provide you with further information on the influence of Macrobiotics and Michio and Aveline Kushi's contribution to the natural food movement in the word and the USA.
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Copyright @ 2019 Gabriele Kushi, GK Studio LLC, D/B/A http://www.kushiskitchen.com does not provide medical nor nutritional advice, diagnosis nor treatment.
Any information given on this website/ blog/ or e-news by Gabriele Kushi is for information purposes only. The statements made here have not been approved by the Food and Drug Administration.
These statements and services are not intended to diagnose, treat, cure or prevent any disease. This notice is required by the Federal Food, Drug, and Cosmetic Act.
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