Cooking classes
Cooking the most practical and fundamental skill to acquire in order to create and maintain long-lasting health. Macrobiotic cooking is the art of preparing natural foods for health, balance, and vitality. These classes cover basic methods for preparing simple but nourishing meals centered on whole grains, vegetables, soups, beans, along with fruits, nuts and seeds. In these classes, we demonstrate cooking techniques that enhance the flavor and energy of natural foods. We explain the healing qualities of various foods, condiments, and seasonings, and discuss meal balancing, utensils, time-saving tips, and more. Parti-cipants get to taste a sample meal served at the end of each class.
What these classes cover:
- How to make delicious soups, whole grain and vegetable dishes, beans, and sea vegetables.
- Macrobiotic condiments, salads, and desserts
- Pressure-cooking for speed, texture, digestibility.
- Various methods for vegetables: waterless techniques, blanching, steaming, sautéing, etc.
- How to use healing foods such as miso paste, naturally brewed soy sauce, kuzu starch, umeboshi pickled plums, shiitake mushrooms, daikon radish, etc.
- Nutritional and healing properties of many natural foods
- How to select foods, dishes, and cooking methods for balancing your condition
If you’re interested in attending cooking classes, please send a contact form and you will notified when the next series is scheduled.
“Natural and simple ingredients are best for producing delicious meals which are nutritious, tasty and attractive. The cook has the ability to change the quality of the food. Stronger cooking, the use of greater pressure, salt, heat and time, all make the energy of the food more concentrated. Lighter cooking, the use of less pressure, produce a lighter energy. A good cook manages these energies according to the needs of those he or she cooks for and , thereby, creates health by varying the cooking styles.” -Michio Kushi