One of the additional vegetables that was harvested are these gorgeous Easter egg radishes. They just seemed positively triumphant in this photo!
Cooking for Hearty Appetites:
Fried Chickpea Patties
Pinto Bean Soup
Sweet Vegetable Jam on Steamed Bread
Coleslaw w/Tahini Mayo
Stirfried Portabello Mushrooms and Broccoli Rabe
Pear and Apple Pecan Crisp
Cooking for Natural Beauty:
Hato-Mugi and Bean Salad
Light and Refreshing Pressed Salad with Citrus Dressing
Boiled Daikon w/Sweet Miso
Arame Cucumber Noodle Salad w/Shiso Leaf Dressing
Sweet and Sour Apple Kanten
Go to Leslie’s main website, and head to the community calendar, to see more and to register.
OPTIMAL HEALTH AND HEALING THROUGH MACROBIOTICS
People ask me all the time what I like to have for breakfast. Here’s a photo of what my typical breakfast looks like. In this photo, it’s a mixture of brown rice and oats, topped with dried apricots and almonds, a side of blanched kale, and a handful of fresh raspberries. My beverage of choice lately has been green tea. Itadakimasu…
The energy you approach your cooking with will be translated into the food as it’s prepared. They say the kitchen is one of the most important rooms in the home because cooking is the highest art. The food we eat creates our health and consciousness.
The kitchen is also where I spend a lot of my time since cooking yummy vegan macrobiotic food and teaching is my job. I want the area to look beautiful and be a sacred space. When I walk into the kitchen, there are items that evoke positive feelings for me such as peace, abundance, and beauty. For example, we have milagros from Peru, Chinese good luck coins and characters, bowls filled with organic produce, organic teas, and symbols of longevity, prosperity, and welcome.
While waiting for my cooking demonstration to start at Whole Foods in Kahala a gentleman stopped by and we started chatting about books and Italian parsley. Considering that I’m a huge fan of parsley, I asked him for his recipe. He looked at me with a question mark on his face. “Recipe? Just take the leaves off a bunch of Italian parsley and add a sliced banana. Pour apple juice over the parsley and banana mixture until the apple juice covers the mixture. Blend. Sure tastes better than wheat grass juice.” “I agree.” “You do?”
Fall Cooking Style (From Aveline Kushi’s Complete Guide to Macrobiotic Cooking)
During the late summer, energy begins to flow downward until it becomes very condensed by late autumn. The change from hot to cool weather is often sudden. To mitigate this change, we can begin to adjust our diet in late summer by including more early fall squashes and root vegetables in our meals. In autumn, food is more plentiful than at other seasons. Just as the trees produce a multitude of yellows, golds, oranges, reds, browns, and light greens, these beautiful colors are found in the cornucopia of grains, beans, squashes, root vegetables, and autumn greens, such as kale, turnip greens, daikon tops, and cabbages. Many of the foods harvested in the fall have natural preservative qualities and can be stored for several months to be used through the cold winter and into the spring. Millet and round vegetables, such as onions, turnips, cabbages, and squashes, may be served more frequently in the late autumn months. During the summer months, the kidneys and bladder are often overworked because of an excess intake of liquids, fruits, raw foods, and salty snack items in an attempt to balance the extreme heat. In autumn, the results of this imbalance are experienced in colds, coughs, and other sicknesses of adjustment. Stronger cooking in autumn, as well as the change in weather, starts to discharge this excess. At this season, we can begin to introduce more rich tastes and styles of cooking into our menus, such as bean stews, fried or deep fried foods, creamy grain stews, sweet rice and mochi, hot amasake, and pureed squash soup and squash pies. Dishes can be prepared with longer cooking times and styles, such as long, slow nishime-style boiling, long time sautéing, or kinpira style braising. Vegetables may be cut in larger slices and chunks for longer, more slowly cooked dishes. Sea vegetable dishes can become hardier and include tempeh, dried tofu, or soybeans. In autumn, foods may start to be seasoned with a little more sea salt and a little more oil. The amount of raw foods served can be substantially reduced and dried or cooked fruits used more in preparing desserts.