December Cooking Class #2 12/21 saturday

Menu Fiber Rich Dishes for Holiday Season~! 1 Barley Casserole with Tahini sauce 2 Apple and celery salad with sour dressing 3 Amazake "eggnog"

December Cooking Class 12/14 saturday

Fiber Rich dishes for holiday seasons. Fiber scavenges intestines and clears up intestinal traffic jam, also develop healthy intestinal flora, slows sugar metabolism and lower cholesterol. Whole grains, particularly barley and brown rice are great source of fiber. Vegetables (both land and sea) are all fiber rich. Eat more fibers, especially this time of the season, to stay healthy and happy ~ : ) In the photos, We were toasting with warm Amazake "eggnog"! Happy Holidays~

11/6 Cooking Class

Fiber, mineral rich, and energy dense fall vegetables! And quick healthy dessert. You can make some delicious cookies with the crumbles, too. The same menu as the last class (10/26). Fall vegetable stew with curry flavor Daikon salad with sesame-soy-ginger dressing Kuzu apple-pear compote with crumbles. (sugar free)

Cooking Class 10/26 saturday

Fall veggie curry Daikon salad w/ sesame dressing Macro apple-pear compote with crumbles and cashew cream

Cooking Class 10/26 saturday. Fall dishes for fall organs.

Easy pickling

This one is so easy. Anybody can do it, and it will be a great addition to your daily meal as a natural probiotic. boil water with sea salt (2 tea spoon per 1 pint). let it cool down. wash and cut vegetables, fill them in glass jar (well washed). pour the brine into the jar, fill up and make no space. close the lid, and leave it out(room temp) for 3 days. when open, you see bubbles on the top, which is a great sign that fermentation is going on. now you can enjoy it with salad, or just as it is, a great probiotics. keep in the fridge, up to 1 month. recommended vegetables for pickling. carrot cauliflower turnips radish daikon cucumber good to add garlic ginger herbs

Natto~!!

I'm very into "home made" fermented food these days. After miso, I attempted to make natto this time. Soak organic soy beans, cook for several hours until well cooked. then mix with this natto starter. leave it in a warm place for 18 to 24 hours, and you see the beans are covered with this white fungus. after that, put it in the fridge for half a day to prevent further breakdown of protein. now you have your own natto! sweeter and milder than store bought ones!

Late Summer Cooking Class 9/21 saturday

1 Sweet vegetable & millet soup(stew) 2 Millet cake with amazake fruit sauce (for breakfast or snack) 3 Hijiki & corn ceviche Nourishing for exhausted stomach, pancreas and spleen. You can feel the organs relaxed while you are eating this sweet & warm soup.

Late Summer Cooking Class 9/18 wed

To bring stability to our body and mind, we use "natural and mild sweet taste" in cooking. Millet and sweet vegetables are particularly nourishing for stomach, pancreas and spleen ("Earth Organs"), which are most active and need TLC in this season. To make a balance, we used "king of calcium" hijiki seaweed in refreshing salad.