I was there learning about the chocolate making process with Dave of Madre Chocolate. It was wonderful to gulp in all the fresh air while simultaneously marveling at the 70+ types of fruit growing there. The chocolate making process is fascinating. Check it out some time!
Getting out in nature is just a fabulous thing to do to restore one’s natural balance and learning from others is truly so much fun.
And here are a few more photos from my recent trip:
For more amazing photo’s and info about Reppun Farm, here’s a post that I wrote when I went two years ago:
Learn how to cook with local, organic produce: [CSA BOX CLASS]
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In the 8/12 Got Spice? cooking class I taught how to make:
- Smoky Chipotle Black Bean Dip
- Red Lentil Tagine
- Thai Vegetable Soup
And more from when I was setting up and waiting for all the participants to arrive…
We have one more class in the series coming up on 8/19! CSA BOX
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By Terry Shintani, M.D., J.D., M.P.H.
President, Hawaii Heath Foundation
What if you could reduce your need for medication in just 10 days? What if, at the same time, you saw your weight, cholesterol, blood pressure, blood sugar and chronic pain decrease, and your energy increase while eating more food?
This is how I believe medicine should be practiced – with [READ FULL STORY]
Earlier this morning, I went to my favorite health food store to purchase all the necessary ingredients for my cooking class, Refreshing Summer Dishes. One of the items on my list was polenta, and so I browsed the bulk section in search of it. I go to the bulk section first because I can find better prices there as well as cutting down on environmentally unsound packaging. Upon looking, to my dismay, it wasn’t there. Since we live on an island, there are bound to be things that may not be in stock from time to time. Often, this store keeps them on the next aisle (or so I thought), but in pre-packaged bags.
When I got to the next aisle, there was still no polenta, but there was a woman who I assumed was a store clerk because, well, because she looked like someone who would work at this health food store, and she was also wearing a colorful name tag necklace (along with a Wonder Woman t-shirt). She appeared to be talking to another customer, and I thought since she was there, I’d ask her if she knew where to find it.
“Excuse me” I said, “There doesn’t appear to be any polenta in bulk or here on this aisle either. Do you know if there is any available?”
“Oh that’s strange” she said. It’s usually in bulk. The other customer said, “I’ll go look for you.”
“Hmmm… that’s strange,” I thought to myself…. why would another customer go look. Did she work in the store too?
We were wandering the aisle while the other person was looking back in the bulk section. She suggested we move over to the baking section where Bob’s Redmill products were carried. We searched high and low only to discover corn meal (for baking corn bread). I was just about to throw in the towel when we turned around and found it a bit higher up on one of the shelves. At this point, she said something like, “I don’t work here, but I really like the polenta too.”
My mouth dropped open. I was so embarrassed!! She really paid it forward for me today! Thanks Wonder Woman!
Leslie Ashburn Blog, class, community, cooking, cooking class, hawaii, health, holistic, honolulu, lunch, macrobiotic, Macrobiotic Hawaii, organic, vegan No Comments hawaii, honolulu, macrobiotic, Macrobiotic Hawaii, organic, vegan
Today in the Healthy Back to School Lunch Box cooking class another one of the items on the menu was brown rice sushi. I brought home the leftover ingredients made up some extra pieces for my lunch on Monday – brown rice, natural ginger pickles, ume, carrots, tofu, and cucumber. I used to think that making sushi was difficult, but it’s much easier than I ever realized, once I rolled a few. You don’t need to be an expert to do this. Excited to enjoy them!
(I will be teaching how to make brown rice sushi on Sept 3rd! We’ll have a great variety of delicious sushi. More info here….)
In this photo, you see some items ready for my lunch on Friday. I pressure cooked some brown rice with azuki beans and a little bit of barley, and when it was done, mixed it with some shiso kombu furikake and sesame seeds. Here are the onigiri waiting to be wrapped up into some nori.
When you make your rice balls by hand, your right and left hands are joined in prayer formation over your heart, so your rice is blessed! I wonder if this is why many Japanese people feel so loved by having their mothers’ brown rice balls packed into their school lunches?