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What is Macrobiotics? 

Origin: from Ancient Greek: Macro (large or long) and Bios (life or way of living).
Macrobiotics, noun, (used with a singular verb)
1. a way of life that guides one's choices in nutrition, activity, and lifestyle.
2. a system of principles and practices of harmony to benefit the body, mind, and planet.
-macrobiotic, adj., such as macrobiotic philosophy or macrobiotic diet

A Macrobiotics supports with food and lifestyle one's individual health, personal needs, and one's  environment. Macrobiotics emphasizes sustainable living and natural foods such as whole grains, land and sea vegetables, legumes, beans and bean products, seasonal fruits, seeds, nuts, fermented foods and vegetable oils. These foods eaten in season provide a healthy body and a peaceful mind. 

A variety of cooking techniques such as steaming, pressure cooking, sautéing, baking, juicing, sprouting, pickling, soaking, fermenting or raw are used to enhance the nutritional value and seasonal energy of food. For more detailed guidance regarding dietary change, please seek advice from a qualified macrobiotic health consultant.


Recipe: 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 grainScientists 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. 

Read more about the unique yin and yang approach of living in harmony with nature, with recipes for seasonal meals, for detox and wellness.

When you have a greater connection to your food, you have more power to control your health and your environment.

Cooking Classes and Wellness Programs

are here to help you to be more self-reliant by choosing the right natural foods for your goals and sustain conscious lifestyle 

“Gabriele’s 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

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Easily make your own Tofu Cheese.

With the enzymatic power of miso this Tofu Cheese provides an easy to digest complete vegan protein. Eat it on a slice of cucumber, on a sandwich, in a salad or with whole grains and vegetables.

More cooking class videos 

Tidbits:
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.

Contact Gabriele for a Free Integrative Wellness Coaching Session.

Enjoy dairy-free & gluten-free recipes on Instagram.

Watch cooking videos to see how easy it is done. 

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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.  
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