*5 Kitchen Tips to Love *Only 3 Registrations Remaining - Make Your Own Fermented Foods Course, October 9-13
*E-X-P-A-N-D Your Macrobiotic Cooking Skills Hands-On Course, November 6-10
* Macrobiotic Counselor & Chef Training Courses
1. Forget the mess - no more pasta boiling over!
Lay a large wooden spoon from side to side on the top of your open pot. Even if your pasta cooking pot is a little overfull or undersized, the pasta will not boil over onto your stove.
2.Use the same measuring cup when making a cake or a recipe that uses both syrup and oil.
Measure the oil first and empty the oil into the mixing bowl. Measure the syrup into the same measuring cup. The oil left in the cup will make the syrup slide right out without sticking in the cup.
3. Keep your nuts and seeds fresh longer.
The oil in nuts and seeds can easily go rancid at room temperature, plus you can avoid moths hatching and spoiling your nice organic seeds and nuts. It’s convenient to roast extra nuts and seeds when you roast some for a particular recipe, but the oil in roasted nuts and seeds spoils even faster than the raw ones. Store these items, whether raw or roasted, in glass jars in the freezer.
4.Don’t throw away that extra kuzu that you dissolved in water.
Kuzu chunks can be kind of pesky to measure, so it’s easy to dissolve more kuzu than needed to thicken a sauce. With the high cost of this quality cooking ingredient, it pays to not waste. Kuzu chunks are always dissolved in a small bowl using cool water before being added as a thickener. If you mixed more kuzu than necessary, let the kuzu settle, then pour off the water on top. Kuzu wicks off the remaining water and dries very nicely, returning to its chunk form that can be used later.
5.Easily remove squash seeds.
Did you already eliminate the ice cream scooper from your utensil drawer because it had the words “ice cream” in its name? If not, use an ice cream scooper to cleanly scrape free the seeds and pulp from inside your opened squash. A large spoon will work as well, just in case you discarded your ice cream scooper.
- Cynthia Briscoe
Watch the video above and join us and students from the around the world at the Macrobiotics America "Whole Way House" to learn how to make your own home crafted fermented foods and more. Register Today
Plan now to attend October 9-13, 2019!
Make Your Own Fermented Foods & Non-Fermented Specialty Foods
You will learn to make the following: Tempehis a versatile savory soybean cake with a “mushroom-like” fragrance and delicious umami flavor. Great for vegan reuben sandwiches, stir fried veggies or as an addition to succulent nishime-cooked vegetables.
Naturally leavened rice breaduses natural air-born yeast in your kitchen to leaven this bread. We love it steamed! It has a unique, gently sweet flavor.
Nattocan be eaten as an accompaniment to rice or used to make some delicious spreads. Natto is celebrated for heart health and for the prevention and even reversal of blood clots and clogged arteries. Natto is a vegan source of B12.
Chickpea misois surprisingly easy to make and the rewards are unequaled in taste and quality, as well as easy on the pocketbook
Tekkais a flavor-packed traditional condiment renowned for strengthening the blood, reversing anemia and as an energy tonic. Tekka keeps for years without spoiling.
Amasakeis a koji ferment that transforms complex carbohydrate into a sweet disaccharide. It is delicious as a sweetener for puddings or as a blended creamy “milkshake-like” drink.
Salt kojiis a ferment that can be used for pickling or as a seasoning. It breaks down amino acids to release umami flavor.
Takuanis a special daikon pickle, fermented in rice bran. It is so tasty. Not only is a single slice loaded with good microbes, it also benefits from over 500 nutrients absorbed from the rice bran pickling medium.
Rice bran cultured pickling medium– You will learn how to create and maintain your own rice bran pickling starter. Once established, it’s so easy to make refreshing pickled vegetables in just a few hours.
NEW! Brown rice syrupis a versatile sweetener great for making cakes, cookies and desserts. And yes, you can make it in your own kitchen!
Pickle varietywill be presented in an easy and manageable way. Regular consumption of a variety of homemade pickles will boost your microbiiome diversity and give meals a tasty spark. To fully benefit from the fiber-rich whole grains consumed in a macrobiotic diet, regular consumption of pickled vegetables is significant.
PLUS...We'll be making together some non-fermented specialty foods like Mochi, Tofu & Seitan!
Tofuis a staple vegan protein that you can make in your own kitchen. Learn how to make tofu and how to use this versatile food in some easy and satisfying new ways.
Seitan, also known as “wheat meat” offers a delicious substitute for meat or as an alternative to “beans, beans and beans again”. Learn Cynthia’s simplified shortcut method for making seitan in less time.
Mochiis an amazing product that melts like cheese, is gooey and satisfying and can be used in so many delicious ways. Commercially-available mochi is currently hard to find in the US, and it is very expensive to purchase imported mochi. Learn how to make a batch of mochi, either plain or seasoned (cinnamon raisin, eg.), how to package it and keep on hand in your freezer for use throughout the year.
Nowhere else can one learn how to make this variety of fermented foods and special home crafted foods in one 5-day hands-on intensive!