When the heat gets you down, refresh yourself with these chilled soba noodles.
1. Place a serving of cooked soba noodles in a bowl. Place a second wider bowl containing ice, underneath the bowl of soba.
2. Drizzle the soba with soy sauce.Add a squeeze of lime juice and a dash of Tabasco.
3. Garnish with a mixture of grated daikon and cucumber. Top it all off with thin strands of green onion and a sprinkle of toasted sesame seeds.
MACROBIOTIC / VEGAN SUMMER RETREAT - JULY 13-20 - Join David & Cynthia, along with a great line-up of other teachers, classes, outdoor events and fun socializing...not to mention the delicious daily meals! For more information and to register:
Most recent research touts the benefits of exercise for improving and maintaining brain health. Walking, in particular, has been receiving a lot of attention, along with the term, “brain plasticity.” It used to be the view that the brain was unchanging, but now the new field of brain plasticity is revealing how this is far from the truth. But the word plasticity doesn’t resonate with me. I prefer to call it “brain change.” The brain is always changing, developing, and renewing itself.
Walking is really great for helping the brain to change and renew itself. I have some suggestions for ways to let your brain get the most out of walking. Instead of walking for a long time on the same, unchanging surface, like an indoor track or a treadmill, try what I call “walking brain friendly,” to make your walking experience more brain vitalizing. Vary the incline, walk on different textures of ground, walk down and up small hillsides or streets. Giving variation to the walking, causes your brain to be more alert, more involved, more activated. Whenever possible, walk in natural environments where you are adjusting to the twists and turns of a trail or the changing terrain. Adding variation to your walking is a way to keep your brain from aging prematurely. Here’s to a youthful, healthy brain and life-long good memory through walking brain friendly!
Filling Fast...Plan now to attend October 9-13, 2019! Make Your Own Fermented Foods & Non-Fermented Specialty Foods
It's been 8 years since we have offered this course! You won't want to miss this unique opportunity!
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, complex and gently sweet flavor.
Nattocan be eaten as an accompaniment to rice or used to make 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 that special 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 microbiome diversity and give meals that tasty spark. To fully benefit from the fiber-rich whole grains consumed in a macrobiotic diet, regular consumption of pickled vegetables is significant for digesting whole grains and fiber-rich foods, for good gut health and improved immune system.
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 our simplified shortcut method for making delicious, succulent seitan in less time and with less effort.
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 such variety of fermented foods and special home crafted foods in one 5-day hands-on intensive!