Natural Whole Foods Cooking & Macrobiotic Kitchen

Balanced Eating in the 21st Century

The Macrobiotic Kitchen in Ten Easy Steps



Each Macrobiotic Kitchen Cooking Class Video is about 45 minutes long and contains several recipes.

You learn seasonal, plant-based recipes with yin-yang balance.

All Cooking Class Videos can be viewed on your phone, tablet or computer. 

To purchase cooking class videos please Contact Gabriele

All the cooking class videos are included in the Long-Distance Wellness Programs.

   Session 1 Green Leafy Vegetables with Gabriele Kushi

Green leafy vegetables are the foods most missing in modern diets. Learning how to prepare and eating greens is essential to creating health. Natures beautiful green leafy vegetables are high in calcium, magnesium, iron, potassium, phosphorous, zinc and vitamins A, C, E and K. They are also crammed with fiber, folic acid, chlorophyll and many other micronutrients and phyto-chemicals. Learn about the nutritional and longevity value of greens, and the numerous preparation methods. Vegan Gluten Free Macrobiotic


  Session 2 Whole Grains with Gabriele Kushi

Gabriele Kushi teaches a variety of soaking, cooking and energetic methods on how to prepare delicious whole grains. She introduces all the grains and prepares pressure-cooked medium brown rice in an Ohsawa Pot. You will also learn how to prepare quinoa correctly. Whole grains, a central element of the human diet since early civilization, are an excellent source of nutrition. These whole grains are an excellent source of nutrition, as they contain essential enzymes, iron, dietary fiber, vitamin E and the B-complex vitamins. Because the body absorbs grain slowly, they provide sustained and high-quality energy. Eating them on a regular basis helps to stabilize the blood sugar and balances hormone fluctuations. Vegan Gluten Free Macrobiotic.


 Session 3 Beans with Gabriele Kushi

Gabriele Kushi teaches the basics on how to prepare beans as a wonderful way to add high-quality, plant-based protein to your diet. She introduces an assortment of beans and bean products like tofu, and teaches soaking, pureeing, sprouting, cooking, and energetic methods on how to prepare them efficiently and deliciously. She also teaches how to cut a variety of vegetables to include into the dishes. Using beans daily will also provide high amounts of iron, B vitamins, and fiber. Beans and bean products can be prepared versatile enough that you may never tire of them. Vegan Gluten Free Macrobiotic.


  Session 4 sea Vegetables with Gabriele Kushi

Gabriele Kushi teaches you how to include a diversity of mineral rich sea vegetables into your meals without anybody noticing it. Sea Vegetables offer the broadest range of minerals of any food, containing virtually all the minerals found in the ocean-the same minerals that are found in human blood. Sea vegetables are an excellent source of iodine and vitamin K, a very good source of the B-vitamin folate, magnesium, and a good source of iron and calcium, and the B-vitamins riboflavin and pantothenic acid. In addition, sea vegetables contain good amounts of lignans, plant compounds with cancer-protective properties. Vegan Gluten Free Macrobiotic


  Session 5 Round and Root Vegetables with Gabriele Kushi

Satisfy your cravings for sweets. Learn how to prepare round and root vegetables that help to stabilize your blood sugar levels. Almost everyone craves sweets. Rather than depending on processed sugar to satisfy cravings, add naturally sweet foods like round and root vegetables to your daily diet to satisfy your sweet tooth. These vegetables soothe the internal organs of the body and energize the mind. Root vegetables are energetically grounding, and help to crowd out less healthy foods in the diet. Vegan Gluten Free Macrobiotic.


 Session 6 Fermented Vegetables and Pickles with Gabriele Kushi

Learn to complement each meal with a small amount of fermented vegetables and pickles to enrich your meals with enzymes to strengthen the digestive system. With this class you will learn to make to make a variety of quick fermented vegetables and pickles. Some vegetables are pressed with sea salt and vinegars. When vegetables are lightly pressed for a shorter time, it resembles raw salad. When pressed longer, up to 2 to 4 days, it begins to resemble pickles. Fermented vegetables have been used for thousands of years. It is a preservation method that has numerous health advantages. Fermented vegetables are rich in nutrients, fiber and digestion-enhancing enzymes. They also help the intestinal tract maintain a healthy balance of flora by increasing beneficial bacteria. Vegan Gluten Free Macrobiotic


  Session 7 Miso Soups and other soups with Gabriele Kushi

Learn to prepare the famous Miso Soup. Gabriele teaches you how to make a quick miso soup and one with a traditional Dashi (Soup stock). This cooking class DVD will teach you how to use daily soups mildly flavored with different kind of traditional fermented miso. Miso is a fermented bean product that provides a wide variety of enzymes and bacteria friendly to the digestive system, thus aiding in food absorption. It also contains proteins, vitamins and minerals, especially calcium. A wide variety of miso flavors like barley, red-rice, soybean, mellow- rice or chickpea miso can add enticing tastes to any dish and your soups. Vegan Gluten Free Macrobiotic.


 Session 8 Dessert Cooking Class with Gabriele Kushi

Gabriele’s dessert recipes contain only natural complex sweeteners like barley malt, brown rice syrup, amazake, or maple syrup. Gabriele prepares a Kanten, which is made from Sea Vegetables. Its texture is a cross between pudding and Jell-O. It is mineral rich and it helps to strengthen the bones. Kanten is a wonderful, kid friendly snack. She also teaches you how to make an Apple Crunch with local apples and introduces gluten free baking items. Although an apple has a low vitamin C content, it has antioxidants and flavonoids, which enhances the activity of vitamin C, thereby helping to lower the risk of colon cancer, heart attack and stroke. Vegan Macrobiotic.


  Session 9 Condiments with Gabriele Kushi

Learn how to prepare delicious homemade gomasio—a sesame seed and sea salt mixture as well as Shio Kombu. Condiments enrich the taste and nutrient content of food and can be sprinkled over whole grains or other dishes. Condiments and garnishes are very useful for balancing the meal as a whole, and provide a variety of seasoning to various dishes. Condiments are seasonings, usually served separately for use at the table. A variety of condiments should be kept on the table at all times to allow each person to make individual adjustments during the meal, according to taste and condition of health. Condiments should be used sparingly (for example about one teaspoon a day in the case of Gomasio, or two to three plums a week in the case of umeboshi plums) and only to enhance the taste of grains or vegetables.Vegan Gluten Free Macrobiotic


 Session 10 Home Remedies (Internal) with Gabriele Kushi

Learn how to prepare special combinations of certain foods to eat and drink for ailments or symptoms relief. Home remedies made from sweet vegetables can help softening tightness caused by heavy animal food consumption, and for relaxing the body and muscles. It is especially beneficial for softening the pancreas and helping to stabilize blood sugar levels. The Ume-Sho-Kudzu Drink shown in this DVD can be used to strengthen and promote good digestion, and to restore energy. The Ume-Sho-Bancha tea helps to strengthen the blood, regulate digestion and circulation, relieve fatigue and weakness, and provides relief from an over consumption of simple sugars (including fruit, fruit juices, or other acid-forming foods or beverages). Vegan Gluten Free Macrobiotic.


  Be your Own Sushi Chef with Gabriele Kushi

Learn how to roll your own sushi. This introduction to traditional as well as brown rice sushi making will be enjoyed for years to come. Do you love to eat them, but you don’t know how to make them? This fun video will teach you how to be your own sushi chef. You will be introduced to traditional sushi making with white rice as well as brown rice nori rolls. Sea vegetables, wasabi, ginger pickles, the standard of rolling your sushi, as well as avocado, tofu and other fun ingredients are used by Gabriele. As extra bonus, learn the kids and adult loving green vegetable roll, where no grain or seaweed is used. Vegan Gluten Free Macrobiotic.






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