Kanu Hawaii Eat Local Cooking Class

Date: October 1, 2010
Time: 5:30 pm to 8:30 pm

As part of the Kanu Hawaii Eat Local Campaign, I will be teaching a class emphasizing local produce and how we can use it in quick, easy, nourishing, and delicious meals. This class is great for anyone who wants to use more local produce and even for those who use local produce often, but may want new recipe ideas.

Location: Pan American MOA, 3510 Nuuanu Pali Road, Honolulu, HI

Prices and more details can be found on my website:
Kanu Hawaii Eat Local Cooking Class

Myths and Misconceptions about Macrobiotics and Nutrition

Would you like to find a new level of health and vitality? Warren Kramer shares how the understanding of macrobiotic principles can transform your health and lead you to an even more amazing life. This lecture will take place on Thursday, April 15th, 2010. See Leslie’s website for more information.

Sacred Kitchen


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Originally uploaded by macro808

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.

Cooking for the Changing Seasons

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.