Long-Distance Wellness Programs - Therapeutic Cooking - Macrobiotic - Yoga



Socially connect with Gabriele Kushi


Welcome to Kushi's Kitchen

Long-Distance Wellness Programs - Therapeutic Cooking - Macrobiotic Teachings

We teach how to embrace and maintain a sustainable & natural lifestyle to reach your wellness goals. 

Our Programs and Sessions are based on 4 mindful rituals.

1. breath deeply.

2. choose sustainably grown foods and products.

3. chew each mouthful at least 30 times.

4. observe nature's ever changing cycles and live peacefully in harmony with nature.

Gabriele Kushi has developed these Programs to coach personally to successfully fine-tune the students innate ability to achieve goals with clarity and insights.

Contact Gabriele Kushi's Kitchen for a free intro session to personally discuss your goals.

   All Programs include personal coaching sessions with Gabriele, wellness & macrobiotic handouts like the 5-element and yin yang teachings, macrobiotic/vegan/gluten-conscious recipes, cooking videos, and unlimited email support during the programs.

"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

Contact Gabriele Kushi's Kitchen for a free intro session to personally discuss your goals.

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. 

 Classes help you to attain a natural foods and mindful lifestyle so you can easily achieve your wellness goals and sustain your health.

“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 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 word and the USA.

The video series
"The Fundamentals of Macrobiotic Cooking” help you to prepare the right natural foods for your goals.





         Copyright @ 2020 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.

Through my affiliate links and book links I might earn a small compensation. By using this website and services you agree with the  Disclaimer and Privacy Policy.

Click to add text...