Spring Macrobiotic Cooking

Macrobiotic cooking for spring was the focus for students on Saturday at Studio Mugen.

Macrobiotic counselor Sanae Suzuki and macrobiotic chef Eric Lecchasseur guided the students in the cooking instruction.

The menu included brown rice and barley with spring peas, carrot tops and sesame seeds, chickpea and spring vegetables, blanched vegetables with umeboshi plum dressing, pressed salad and spring lemon amazake cream dessert.

Everyone enjoyed time for socializing while eating the meal afterwards.





In other news, the next Macrobiotic Health for Women class will be held at 10 a.m. at Seed Kitchen on Sunday, May 12.  Men also have attended this class as a way to be supportive, as well as to learn for themselves because health principles apply to everyone.

 

Macrobiotic Health for Women

The Macrobiotic Health for Women (and Men) on Sunday, April 21, focued on how to make a remedy drink for liver cleansing now that spring is here. 

Sanae told how she likes to cleans her liver and kidney twice a year at Spring and Fall.  Sanae made the tea remedy from dandelion and kale greens.

Discussion also looked at some indicators in body, mind and spirit that a cleanse would be appropriate.  Sanae demonstrated her custom made, organic cosmetic products. Finally, the group discussed new moon, full moon energy and how to make use of the powerful energy of this time period.

Upcoming events include a presentation by Sanae Suzuki and Chef Eric at Wrold Fest on sunday, May 19; Macrobioit spring Cooking class at Studio Mugen on Saturday, May 4 and Macrobiotic Health for Women Class #5 on Sunday, June 9.



Macrobiotic Pot Luck Picnic

A diversity of health experience and food was the focus for our macrobiotic pot luck picnic on Saturday, April 13, in Santa Monica's Clover Park.

The overcast skies provided cool weather for everyone to relax and share different health experiences and perspectives, not to mention the various tasty food dishes.  Below you'll see some different pictures.

Our next event is the Macrobiotic Women's Health class on Sunday, April 21, at Seed Restaurant on 1609 Venice Boulevard.  While the event focuses on women's issues, men are welcome to attend to gain further understanding of women's health issues from a macrobiotic perspective. 

 

Healthy Taste of Ventura

Seed Kitchen was a featured presenter at the Healthy Taste of Ventura on Sunday, April 7.

During the event Sanae Suzuki and Eric Lechasseur demonstrated how to make Hijiki salad with edamane and roasted pumpkin seeds, chocolate truffle and creamy carrot soup.

The day-long event also featured Dr. David Lowe, Chef A.J.; John Pierre, vegan fitness and nutrition counselor; Dr. Matt Lederman; Zel Allen; Dr. Michael Greger; and vegan athlete Robert Cheeke.

Approximately 200 attendees filled the Camarillo Seventh-Day Adventist Church for the day of healthy teaching on food and health.

Sanae and Eric’s next presentation will be at World Fest on May 19 at Woodley Park in Van Nuys.

 

Japanese Coastal Cuisine (Sea Vegetable) Cooking class at Yummy

I had the pleasure of teaching about Japanese Coastal Cuisine (Sea Vegetables) at the Yummy All-Star Vegan Chefs Cooking Class in Pasadena, CA, on Saturday, March 16. Yummy classes are held on Saturdays at the Throop Unitarian Church.

The menu of recipes included: Mermaid Cucumber Salad with mixed sea vegetables, Crispy Kombu Chips, Lemon Mousse using agar agar, sushi rolls,  and Miso Soup with baby spring vegetables.

The class not only was held live, but video taped and I did an extensive interview afterward.

If you are interested in Yummy vegan chef cooking classes  visit www.yummyclasses.com.

The next our events will be 
1. Spring Vegan Macrobiotic Potluck on April 13, 2013

Clover Park

Ocean Park & 25th street, Santa Monica, CA

2. Also Seasonal Spring cooking class on April 28, 2013
at Studio Mugen,  2610 23rd St., Santa Monica, CA. 

Check more classes and events on
 http://www.meetup.com/Vegan-Macrobiotic-Community-Meetup-Group/

Preparing sushi

Miso soup with spring vegetables

Springing into Spring!

March 20 is the vernal Equinox, the official start of spring. This season brings increasing daylight, warming temperatures, and the rebirth of flora and fauna.

The word equinox is derived from the Latin words meaning “equal night.” Days and nights are approximately equal everywhere and the Sun rises and sets due east and west.

We have Various upcoming activities to welcome spring and to help us adjust our own mind, bodies and spirits to the changing of seasons.  These macrobiotic events include:

Japanese Coastal Cuisine cooking class
Saturday, March 16 at 10:30 a.m.
Throop Unitarian Universalist Church
300 S. Los Robles Ave., Pasadena, CA
This class is presented by Yummy and you can sign up at www.yummyclasses.com

Macrobiotic Healing for Women
Topics include: spring detox for women, cooking for allergy and skin,  and the new moon for women
Sunday, March 17 at 10 a.m.
Seed Kitchen
1604 Pacific Ave., Venice, CA
310-396-1604

Macrobiotic Lifestyle Support Group
Join with other people with macrobiotic interest to share experiences.
Wednesday, March 22 at 7 p.m.
Seed Kitchen
1604 Pacific Ave., Venice, CA
310-396-1604

Knitting Club at Seed Kitchen
Friday, March 22 at 7 p.m.
Seed Kitchen
1604 Pacific Ave., Venice, CA
310-396-1604

Spring Vegan Macrobiotic Potluck
Saturday, April 12 at 1 p.m.
See meetup suggestions for participation
Studio Mugen
2610 23^rd St. Santa Monica, CA
 
For additional information please visit www.meetup.com and search for Vegan Macrobiotic Meetup.

Healthy Taste of L.A.

Seed Kitchen participated in the Healthy Taste of L.A. Sunday, March 3, at the south Bay Adventist Church in Redondo Beach.

Eric and I had a great time reuniting with many friends and meeting new friends.  Event producer Chef A.J. and chef Ramses Bravo made gluten-free, vegan brownies for everyone to eat at the intermission.

The main presentation was given by Dr. Michael Greger from Nutrition Facts.  Dr. Greger’s presentation focused on “Uprooting the Leading Causes of Death.”  He talked scientifically, passionately and with great humor about the top 15 causes of death in the United States and the world.  Interestingly enough, he showed that all but one were caused by a meat-based diet. He also showed how a plant-based diet could prevent, heal or reverse many of the diseases. 

We were happy to be a part of the activities. If you missed this event, Seed Kitchen also will be presenting at the Healthy Taste of Ventura on Sunday, April 7, in Camarillo, California.  We hope to see you there.  If you need more information click here: http://www.healthytasteofventura.com/