Next monthly class will be early november, tuesday evening and saturday afternoon. also, on-going weekly "Basic Macrobiotic Healing Dishes" class is every tuesday at 6pm.

10/13, monthly macro/vegan cooking class

The menu was 1 harvest rice salad 2 sugar free, vegan kabocha pumpkin pudding easy to make, and abundant in seasonal produce, all from union square farmer's market.

Monthly Cooking Class 10/13 saturday

monthly macro/vegan cooking, saturday afternoon class was held on 10/13. 2 first timers and 3 regulars. the theme was "Holiday/party dishes", so we made something that you can entertain your friends with, or bring to parties. Also talked about "sugars", how simple sugars (refined sugar, fruits, and other natural sweeteners) can affect our body/health, and how we can make a balance by using certain foods.

Leftover suggestion

i cook millet (cook with brown rice and winter squash), at least once a week, especially in colder seasons. and i make extra, so i can use the leftover for other dishes. one of my favorite is this croquette. just make balls and fry or bake. you can make some sauce, too.

Hakurei, Japanese turnips

Go to farmer's market, and you will see these beautiful white turnips called Hakurei, or Japanese turnips. they are sweeter than the ones that you may be familiar with. and so moist, almost like melon when you eat them raw. Im fact, some farmers are offering samples of sliced raw hakurei. so last weekend, i bought some organic ones, and made some lunch. one steamed, the other raw. and don't discard the green tops. they are equally delicious, and nutritious, too : ) the rest are vegetable miso soup, and fried rice.

10/9 Macro/vegan Cooking Class AT

And the menu was 1 Harvest Salad 2 Sugar free apple/pear crumbles. and almost all the vegetables are from farmer's market : ) the crumble part was a bit drier than it's supposed to be, but it can be fixed by adding a bit more oil and maple syrup. see you next month~!

10/9 Monthly Vegan/Macro Cooking Class A

ow moved to tuesday from wednesday, monthly macro/vegan cooking class was held on 10/9, a chilly,rainy day. today's theme was "Party/Holiday Dishes 1", Celebrating Harvest Season. Also talked a little about "How you can make a balance with sugars".

9/13 saturday class --2

9/8 saturday classA

Another monthly class on 9/8 saturday. Slightly different menu, vegan sweet corn soup and ratatouille with Asian touch. For the ratatouille, we added some miso and soy sauce, to add more "yang" energy to the summer nightshade veggies (strong yin).