Cooking Class: Adjusting to Warm Weather and Tropical Climates

The recipes taught in Saturday’s Cooking Class (that’s 4/17/2010) will be:

  • Corn Chowder
  • Mediterranean Style Barley Salad
  • Fresh Chickpea Salad
  • Asian Salad with Sesame Dressing
  • Red and Green Mixed Veggies
  • Glazed Pineapple and Strawberries

Sound good? Come join us!

For more info, and to register go to Leslie’s website

Warren Kramer Seminar

After coming for the first time in October of 2009, Warren Kramer, an internationally renowned senior macrobiotic educator and health counselor will be back to teach us more!

Enjoy a variety of ways to participate, including:

Lectures/Cooking Classes The goal of practicing macrobiotics is freedom and happiness. Without our health, we are not free to live our lives as we wish. Macrobiotic education teaches principles we can use to guide our own lives. Yin and Yang, or the complementary and antagonistic aspect of all of life, are at the core of much of macrobiotic education. It is the study of change.

Lectures will include:

1) $30, Thursday April 15, 7 to 9 pm

2) $30, Friday April 16, 7 to 9 pm

3) $30, Saturday April 17, 9:30 to 11:30 am

4) $30, Sunday April 18, 1:30 to 4:30 pm

Cooking Class will be:

$50, Saturday April 17, 1:30 to 4:30 pm

Click on the lecture or cooking class title above to learn more and to pay. It will take you to a separate page with the course description and PayPal button.

Health Consultations Schedule a one-on-one meeting with Warren Kramer to discuss your particular needs and to receive individualized recommendations for how to strengthen or regain your health.Your recommendations are specific to you and based on macrobiotic principles of health and well-being. A limited number of personal consultations with Warren are available. They can be scheduled Wednesday (the 14th), Thursday (the 15th), Friday (the 16th), and Sunday (the 18th) and will be held at a private residence in Manoa.

All classes will be held at Pan American MOA Foundation, 3510 Nuuanu Pali Drive Please see Leslie’s for all the payment and registration details

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.

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.