Welcome to Gabriele Kushi's

Long-Distance Natural Food & Macrobiotic Wellness School.



For recipes, cooking videos and to socially connect with Gabriele Kushi 


Macrobiotic  (Greek: macro=big, biotic=life) - is a 5000 year old method of applying food and the universal energy for sustainability and wellness.
Gabriele Kushi

Gabriele Kushi developed her Macrobiotic Wellness School to personally teach how to  successfully achieve goals. 

   All of her long-distance programs include personal sessions with Gabriele Kushi. She will teach you how to eat seasonally, and include menus that provide you strength and wellness. View plant-based, gluten-conscious cooking videos to study seasonings and the yin-yang applications of balanced meals. Receive easy recipes, handouts and menus and unlimited email support during the programs.

Contact Gabriele Kushi for a free intro session.

"With Gabriele’s help and guidance, healthy natural and whole foods have become the center of my diet and lifestyle and this way of life has become my new ‘normal’. I look forward to continuing working with her and am grateful to have her as my teacher and counselor." Cindy Lehman, Intuitive/Teacher, MN

“Gabriele Kushi's Long-Distance 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

"Gabriele Kushi's Kitchen is comparable to the best Macrobiotic schools." Anna M. cooking teacher and personal chef, MA


Enjoy a 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 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. 

Greens Cooking Class Excerpt from "The Fundamentals of Macrobiotic Cooking" video series. 

Gabriele Kushi's macrobiotic cooking videos help you attain the right foods so you can easily achieve your wellness goals and sustain your health.

Since the early 1950th the Natural Food movement was influenced by the Macrobiotic natural food and yin and yang lifestyle 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 USA and the world.





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