"Embracing Life Naturally"
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Hi. I am Gabriele Kushi and I welcome you to my Kitchen.
Eating real natural foods in season and the Eastern philosophy of Yin and Yang caught my eyes while I was still living in Germany. My interest to be trained as a health coach, macrobiotic counselor, teacher and chef and to study with Medicine Women brought me to the USA in the early 80th. There is a lot of info out now in regard to understand natural foods and healing. Thus I, offer you an easy step by step approach to make a natural food and seasonal healthy lifestyle a reality.
watch the free videos to see how easy it is done.
Gluten Free 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
¼ -tsp. sea salt
2 cups red radishes, quartered
Radish tops or other greens, sliced
¼-cup chives or scallions, sliced
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.
More Testimonials: "Kushi's Kitchen is comparable to the best Macrobiotic schools." Anna M. cooking teacher and personal chef, MA
“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
Macrobiotics supports traditional foods that people ate before the dawn of our modern civilization. Thus, the macrobiotic diet emphasizes natural and whole foods such as grains, land and sea vegetables, legumes, beans and bean products, seasonal fruits, seeds, nuts and vegetable oils. These foods eaten in season provide a healthy body and a peaceful mind. Foods in excess are to be limited or avoided depending on your health, such as animal products (meats, dairy, eggs, honey, fish), refined and processed products (sugar, white flour) and stimulant foods (nicotine, caffeine, spices), which seem to contribute to sickness, aggression and disharmony.
A variety of cooking techniques such as steaming, pressure cooking, sauteeing, baking, juicing, sprouting, pickling, soaking, fermenting or raw are used to enhance the nutritional value and seasonal energy of food. The macrobiotic food guidelines (proportional as well as food-wise) can be modified depending on one's individual health, personal needs, climate, environment and other considerations. Thus Macrobiotic differs from a typical Keto/Paleo/vegetarian/vegan/raw diet, which does not take such considerations. In the context of disease treatment, or for more detailed guidance regarding dietary change, it is recommended that individuals seek advice from a qualified macrobiotic health consultant.
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
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.
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.
(Definition agreed upon by the International Macrobiotic Conference 2017 in Berlin and 2018 in Lisbon with 45 macrobiotic teachers, along with GOMF, SHI, Macrobiotic Association, IMP, IME, Chi Energy, IMS, Kushi's Kitchen and other schools, institutes, and organizations)
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