teaching at massage schoolOriginally uploaded by macro808 Every three months or so I head to Kailua to teach at the American Institute of Massage Therapy, Hawaii. I spend the day cooking a typical vegan macrobiotic seasonal organic meal for the students, and then talk to them about what macrobiotics is all about. This was one […]
I picked up the book Sugar Blues again recently by William Dufty as I was preparing for teaching a dessert class. The points in the book were a good reminder for me to consider not only the health implications, but also the political implications of sugar. The following information below outlines some of the points […]
sunrise in waianae with tractorOriginally uploaded by macro808
Everyone deserves great abundance, energy, health, happiness, and well-being, and one of the easiest ways to bring more of this into your life is through the healing power of whole foods. Leslie Ashburn has been a passionately dedicated vegan macrobiotic personal chef and cooking teacher for the past 5 years and in the food service […]
Breakfast: Miso soup with root vegetablesOrganic steamed collard greensBrown rice with hato mugi Snack: Fuji apple Lunch: Azuki beans with squash, kombu, and gingerBrown rice with hato mugiPressed saladSea palm with tahini sauce Dinner Kabocha saladMizunaBulghur wheatArame cooked in black cherry juice Yummy!!
The other fun thing I did besides pounding poi this weekend (see post just below) was to get all sweaty digging up the yard outside my house. My landlords had a bed of chives that were just suffering with aphids no matter what they did to get rid of them. My friend and I helped […]
romaine lettuceOriginally uploaded by macro808 I’m so in love with this photo. Look how colorful that lettuce is. The people out at Ma’o Organic Farms sure are doing a fantastic job growing the most wonderful organic veges.
LeslieOriginally uploaded by macro808 Today was another luscious and lifegiving bowl of amaranth and quinoa topped with flax oil and juice sweetened dried cranberries. On the side was some blanched locally grown organic collard greens, carrots, and sauerkraut. My body is singing in thanks and ready for the day.
Today was another luscious and lifegiving bowl of amaranth and quinoa topped with flax oil and juice sweetened dried cranberries. On the side was some blanched locally grown organic collard greens, carrots, and sauerkraut. My body is singing in thanks and ready for the day.
My teachers in Japan constantly were telling all of us, including the students and their staff, to challenge ourselves to grow. I saw them do this with me…. They were initially afraid to teach me in English, but decided to just go for it, even though they felt afraid. Well, this weekend, I decided to […]