*Here Comes The Sun, Part 1: The Sun Within You by Cynthia Briscoe *NEWLY UPDATED! Make Your Own Fermented Foods Course, October 6-10 *Pictures of Students' Creations from The Online Macrobiotic Chef Course *E-X-P-A-N-D Your Macrobiotic Cooking Skills Hands-On Course, November 9-13 *Scholarship Discounts - Macrobiotic Counselor & Chef Training Courses, Starting June 15
It’s hard to believe that less than five centuries ago, people believed that the earth was the center of the solar system. Copernicus’s heliocentric proposal was published in 1543 shortly before his death. His treatise was then somewhat shelved. It took another 100 years to “come to light” when Galileo attempted to build upon Copernican theory. A sun-centered view of God’s creation was such a radical departure from the accepted earth-centered cosmology that the very idea was considered heresy against the Church and Galileo was promptly placed under house arrest.
Scientific understanding of our solar system is still evolving today as well as our view of our place within the cosmology of newly accepted theories. Regardless of human stellar opinion, the sun shines on.
Aveline Kushi once taught us a children’s song called “Amaterasu” which translates, “the Sun is our Mother”. This concept was something I had never really considered in this way. In fact the sun, in my mind, was just there. It came up in the morning and went down at night. For my whole life, I had taken the sun for granted.
From a child’s simple perspective, I recall a visceral and aesthetic moment in the sun. In one instance, I was laying on my back in the cool green grass, looking up at the swaying rhythm of the tree canopy above. The white sunlight dancing in partnership with limbs and leaves, was brilliantly blinding white in contrast to the cool, soft leaf shadows. It caused me to squint and my eyes to tear. I remember sinking into the delicious lullaby of dancing, green-shaded notes contrasting with the staccato of blinding white light.
Squinting through the narrowest of slits, I was fascinated to see a mesmerizing kaleidoscope of rainbow orbs caught within my lashes. I don’t remember how long I stayed in that moment, but the tiny memory stuck with me all these years. Perhaps that was the moment I became so enthralled with color. If there were no sun, there would be no color.
How is it that we can even see colors? The child within me wonders. Could it be because we internalize sunlight or that our biology evolved dependent upon sunlight?
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, complrx 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 microbiiome 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!