Easy Whole Foods Cooking for Busy People (8-week series)

Easy Whole Foods Cooking for Busy People (8-week series)
**discounted class fee!**

When: Begins May 2ndKeiki Seminars
Taught by: Leslie Ashburn
Fee: $160/series; $30/class

Are you interested in healthy eating but not quite sure how to practice it? Are you overwhelmed by the task of cooking for your family?

This is the cooking class for you.

This 8-week series is intended to provide a very approachable and affordable way to commit to your cooking journey.

Leslie’s vegan macrobiotic cooking classes are for people who seek a healthier lifestyle and a natural approach to diet and healing. Learn how to bring more balance, flexibility, and joy into your life through the power of food. In each class, you will discover the importance and health benefits of a whole foods plant-based diet. Only the freshest, organic, seasonal ingredients are used in a variety of sumptuous and enticing ways. The recipes shared in the class are easy to prepare, even if you have just a little bit of cooking experience.

Classes include an introductory lecture, demonstration, recipes and educational material. The atmosphere is casual, interactive, and friendly. All questions welcomed during the cooking classes. We sit down to enjoy a delicious taste of the food, followed by cooperative cleanup.

Series includes recipes for:
grains
beans
sea veggies
greens
root veggies
round/ground veggies
soup
dessert

Early Registration is required. The entire series is $160. You can sign up ala carte for $30/class.

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.