Monday, July 27, 2015

Lotus Flowers at Echo Park & Lotus Pickle


I love flowers. 
One of my favorite flowers are lotus flowers.



It is season of lotus flowers in July, here in Los Angels. 
Recently, I went to visit LA’s famous lotus flowers at Echo Park.

Echo park have been offering the Lotus Festival which started in 1972 to promote awareness of the contributions by Asian Americans to our culture and communities. The festival focuses on a different Asian ethnicity each year, this year they will showcase the Chinese culture.



I went to visit Echo Park to see the Lotus flowers for the first time in 2004 while I was still using a wheelchair to move around. The breathtaking beautiful lotus flowers heal my soul and gave me hope to walk again. I went to visit there almost every year, but when I went to visit in 2007, the Lotus bed seemed to be dying off. I heard that it died completely and was gone in 2011. I think it was probably due to pollution and temperature changes. They did not have the lotus festival for a while, but I got a news of the lotus flower bed was rebuilt and completed and they had the lotus festival again on July 11 and 12 this year.



I did not go to the festival, but went to see the lotus flowers the other day and I was so happy to see that they were beautiful lotus flowers as I remembered.
I hope you enjoy visit someday or go to festival next year.



If you have never seen lotus flowers, take a visit there or if you have seen a lotus flower you know special they are so make sure you go visit to have a special moment!


-->


After I saw beautiful lotus flowers I felt like making my lotus root pickle for summer. I add orange and basil leaves from my garden for cooling opening effect. I hope you like them.


Ingredients

  • 1 piece fresh lotus root (Do not use pre-sliced and/or packed in water)  
  • purified water
  • ¼ cup orange juice
  • ½ cup or more ume vinegar (must cover the lotus root)
  • a few basil leaves

Instructions

  1. Using a vegetable peeler, remove the skin of the lotus and slice thin.
  2. Put them in a pot with water that cover them.
  3. Bring to a boil and cover and blanch for 2 minutes (This process is called, aku-nuki in Japanese, where any unwanted residue or bitter flavor from the lotus root).
  4. In a small glass container, put lotus root with basil leaves and add orange juice and then ume vinegar to cove the lotus root.
  5. Close the top of the container with cheese close or loose top and leave on the kitchen counter for a day to three days. When it is done keep it in the fridge until you eat.

with lotus gratitude,
Sanae

Tuesday, July 14, 2015

Making Summer Pickles

-->
Pickling is one of the healthy cooking methods.

In the summer I like to create not just healthy delicious pickles, but healthy delicious colorful pickles.



Sweet Red Pepper is one of my favorite pickles in the summer.

Sweet Red Peppers are rich in carotenoid phytonutrients and contain almost eleven times more beta-carotene than green bell peppers, as well as one and a half times more vitamin C. Red Bell Peppers have a sweet, almost fruity taste. Pimento and paprika are both made from red bell peppers. 




Sweet Bell Pepper Lemon Pickles 

Pickles help our digestive systems, and adding lemon provides more Vitamin C to help ward off the harmful effects of ultraviolet rays.



Ingredients:



1/2 sweet red pepper 
1/2 sweet yellow or orange pepper 
1/2 sweet  green pepper

*1 cup purified water

*1 teaspoon sea salt

*1 bay leaf

*3~5 black pepper



1/4 cup lemon juice
1~2 sliced lemon skin (julienne)



1. Slice lengthwise into half-inch wide strips
-->
2. mix all of the other ingredients (except the lemon juice and lemon peel) and bring to a boil, then let it cool.

3. Use a sealable glass container sterilized with boiling water to put in the peppers, the ingredients from step 2, and the lemon juice.

4. Leave the container on the kitchen counter and shake it every day. The pickles will be ready to eat in 2~3 days (if the kitchen is warm then it will be ready in one day).

5. If you are not eating right away, store in the refrigerator.

You can make carrot pickles the same way.

Summer Pickling Class will be held at Studio Mugen on July 25th, 2015.
Detail is click here:
-->

パプリカのレモン漬け

ベータカロチンを多く含む夏野菜で作るピクルスは、酵素いっぱいで腸の掃除、そしてビタミンCで夏の紫外線をふせぐ。

 材料 人分)

パプリカ(赤)1/2
パプリカ(オレンジ)1/2
パプリカ(グリーン)1/2
★水1カップ
1
★ロリエ1
こしょ3〜5

レモンの皮(レモンジュースを絞った後残ったもの) 少々
レモンジュース1/4カップ

1.パプリカは1cmほどに細長く切る。

2. ★の材料を小鍋に入れて一煮だちさせて冷ましておく。

3.煮沸消毒した瓶にパプリカとレモンの皮を入れ、2の液を流し入れ、レモンジュースを入れる。

4.キッチンのカウンターの上に瓶をおいて毎日少しシェイクする。自然に2〜3日発酵させて出来上がり!(キッチンの温度が高いと1日で出来上がる)。

出来上がり後は食べるまで冷蔵庫に入れておく。
ポイント:
パプリカは、赤、黄、オレンジと3種類あります。赤パプリカは一番甘味が強く、特にビタミンCの濃度は緑ピーマンの2倍もの量を含んでいます。さらにオレンジ色のパプリカならビタミンC3倍、β-カロテンの量も緑ピーマンと比較して何と約20倍もの量が含まれています。人参のピクルスも同じようにできます。



Tuesday, June 2, 2015

Walk On The Beach

My husband, Eric and I love the ocean and going to beach. However we haven't visited the beach due to our hectic lives, however we are trying to change that by visiting more often.

The ocean is a beautiful, powerful, energetic and relaxing space which is why we're inviting you to join us for a Walk On The Beach. on Sunday, June 28th from 9-10:30am,


Enjoy a morning stroll on the beach while snapping photos, swimming, surfing, SUP, yoga, meditating, watching the waves and more.

RSVP HERE.

What to bring:
• Blanket or towel to sit.
• Beach chair (option)
• Water
• Warm clothes and hat
• Food (option) in case you get hungry
If you want to bring something to eat and drink. That's great!

This is the first Meet Up so it may be a smaller turnout, however we will be there.

How to find us:
The end of Ocean Park Blvd. from east side make a left on Barnard way and park in the city parking lot on the right side by by 2600 Barnard Way.
When you park you must pay, but if you are thinking to go to Farmers Market on Main St. (one block a way), then ask for validation at the Farmers Marke.

I suggest to park south side of parking lot near the public toilet - Ashland Ave and a shower area. When you go to the beach find the lifeguard station #28. We are going to be around there with our service dog, Kula.

Hope to see you!
Sanae

Tuesday, May 12, 2015

Daikon Radish Salad with Stawberry Umeboshi Dressing・苺 梅ドレッシング大根サラダ

Everyone has a favorite season and my favorite season is Spring.

May be because I was born in the spring, but much more than that I feel spring is a new beginning and coming out from the cold of winter is refreshing, vibrant, and brightness.

Cooking with spring ingredients are soft and warm energy.
This season, how about making Spring Daikon Salad with Strawberry Umeboshi dressing?
Spring daikon is much sweeter and mild taste than autumn and winter daikon.
It's very delicious, easy to make and healthy.

I purchased all the ingredients at Santa Monica Farmers Markets except the organic California umeboshi plums that are our friends, Kazuko who made them in Northern California which you can buy at our restaurant Seed Kitchen and purchase through our website.




Here is recipes for you from Love, Sanae

MAKES 4 SERVINGS 

For the salad:
3-inch long daikon, about 2-inch diameter, thinly sliced into 18-inch rounds
4 cups purified water
Strawberry Ume Dressing*, and garnish, 


To make the salad:
1. In a medium saucepan over medium-high heat, bring the water to a boil. Add the sliced daikon to the pot and blanch for 30 seconds or less. Drain and allow daikon to cool.
2. Transferdaikontoindividualservingbowls, drizzle with Strawberry Ume Dressing, and garnish with mint or parsley. 

*Strawberry Ume Dressing

9 to 10 strawberries, chopped
2 to 3 teaspoons umeboshi paste
34 cup purified water
1 to 2 teaspoons mint or parsley, chopped, for

garnish 

To make the dressing:
  1. In a suribachi, mash the chopped strawberries using your clean hands, then use a surikogi to puree.
  2. Addtheumepasteandwaterandstirwellto thoroughly combine.
  3. Pour the dressing over daikon.
  4. Drizzle over the Daikon Salad, Boiled Salad or
    other vegetables. Sprinkle with mint or parsley garnish.
誰でも好きな季節があるね。
私の好きな季節は春。
自分が春に生まれたからかも、でもそれだけじゃないね。
春は、始まりの時、寒い冬から転換するフレッシュで、力つよい輝き。

この時期の大根は秋から冬の大根に比べて、甘くてサラダにして食べるにはピッタリ。
いちごドレッシングの甘すっぱいさが最高に合うよ。

作り方は簡単で、とっても美味しくって健康。

-->

苺 梅ドレッシングで食べる大根サラダのレシピ  

(Love, Sanae料理本から)

材料(二人分)
大根(長さ5cm直径5cm)ひとつ

苺ドレッシング1カップ
苺 4〜5つ
梅肉 小さじ1〜1.5
浄水1/2カップ
ミント 小さじ半分〜1

1.すり鉢に適当に切った苺を入れてすりこぎでピューレ状になるまでつぶす。
2.梅肉と浄水を入れてすりこぎでよく混ぜる。
3.ミントを細かく切っておく。
4.大根を3mmくらいの薄さの切る。
5.底の浅い片手鍋にカップ半分の浄水を入れて中強火にかけて、沸騰してきたら大根を一枚ずつ手早く並べて、20〜30秒湯通しさせる。
6.すぐ大根をざるに取り出して冷ます(冷蔵庫に入れても良い)。
7.冷めた大根を皿にもって苺ドレッシングを大根の上にかけて、ミントをガーニッシュとして上にパラパラとかける。


ポイント:
大根をさっと湯通しさせて消化しやすくする。大根はでんぷんやタンパク質や脂肪の消化も助けます。肉食や魚料理に大根おろしに添えてたべるととても効果的です。大根にはビタミンCが豊富。特に皮の部分の方が2倍ほど多くビタミンCが含まれていますので、オーガニックの大根をみつけてマクロビオティックの料理法で皮のままお料理することをおすすめします。


Tuesday, April 28, 2015

Healthy Happy Pooch is almost here!

After many months of sitting behind a computer, I'm excited to introduce Healthy Happy Pooch! This remarkable story is about a woman and her dogs. Over the last twenty years, Sanae Suzuki has pulled herself back from the brink of death by using a healthy diet and a holistic lifestyle—twice. During these periods of brave struggle, she pondered the idea that what was working for her, might work for her pooches. By feeding them human-grade, plant-based foods, she has seen them recover from illness, become more vibrant, and live to ripe old ages. Happy Pooch is their story. The book is immensely practical, and includes recipes the reader can make for doggy dinner tonight, as well as tips on everything from supplements to dog soap. But Healthy Happy Pooch (HHP) is also a heart-expanding journey into dramatic healing, canine friendship, and a girl who harnessed the power of nature. 

http://www.healthyhappypooch.com/

Join us on May 16, 2015 at Seed Kitchen as we celebrate the release of Healthy Happy Pooch and Kula's 12th Birthday!




Tuesday, December 23, 2014

10 days Vipassna Meditation in North Fork, California



After I started to heal myself from an ovarian cancer in 1993 macrobiotic way I felt that there was more than food that can be used to heal holistically. I felt that I really needed to change my life to heal. The changing food itself was a challenge for me in the beginning so I did not know how to change my life more, but it was much more needed to change my actual life. It was so much important to me to be able to learn to have more harmony within myself. One day I noticed that I was so attracted to meditation whenever I heard word of meditation. I tried many different meditation classes and learn the tequnics, but nothing really connected me. It took a while for me to find it, but about 15 years ago I found 10days Vipssana meditation. When I contacted California Vipassana Center they told me that I must be silent for all 10days, no phone, no internet, no eye contact with anybody and get up at 4am and start meditate from 4:30am till 9pm except breakfast, lunch and tea time (no dinner!). Can you believe it, I still wanted to go and experience it.  I was ready to go, but I had a serious car accident and injured my legs so I could not sit for three years. I practiced whatever the meditation I knew how to do it until I was able to go.

I was at 10 day meditation course of Vipassana just before Thanksgiving week. This was my 5th 10 day meditation course in the past 10 years. Contrary to my expectations, this time was the most challenge, because my meditation delved deeper into levels I did not wish to deal with, and I had to experience agitated meditation before getting the benefit. I am happy that I stayed and completed once again.

Vipassana friends who shared the ride from LA to North Fork

Vipassana means to see things as they really are and practice not to react. Total process of learning the art of living and the art of happiness. There are several Vipassana meditation practices and centers. The Vipassana meditation that I have been practicing is done according to the teachings of Mr. S.N. Goenka and is at 300 different locations around the world,  and they are functioning 100% by donation. Their commitment is so firm that even somebody wants to donate money, they would not accept any money if the donor does not complete all 10 days. When I heard about it I could not believe it, but I knew this is the meditation I have been wanting for a long time to practice after I tried many different types of meditation.



I have been offering Meditation and Macrobiotic Lunch gathering for everyone who has not try meditation and Vipassana meditator on meet up 
and if you are Vipassana Meditator you can go http://www.meetup.com/Westside-Vipassana-Meditators/

Anybody truly wants to get calming quiet mind with peaceful life let’s practice meditation.
Love, Sanae

Tuesday, September 23, 2014

Healing Your Soul of Heart with Bach Flower Remedy

Healing Your Soul of Heart with Bach Flower Remedy  Workshop at Seed Kitchen
-->
One of my important healing practices has been healing for my mind - heart, soul and spirit. Practicing macrobiotics has been a phenomena experience, but the same time I need more than focusing much to what I eat and how I eat and physical matters. I was first introduced to Rescue Remedies of Dr. Bach’s Bach Flower Remedies in 1993 after I was diagnosed with ovarian cancer from an acupuncture doctor. I did not know anything about Dr. Bach or Flower Remedies at that time. When the acupuncture doctor recommended for me to take Rescue Remedies every day whenever I felt stressed, I did not know that I was under the strenuous effects of stress at that time, but now I think back and realize that the anxiety and stress of finding out that I had ovarian cancer was perhaps more deadly than the disease.  I started to seek a path of self-healing in a holistic way. A few days after I started to take Rescue Remedies I noticed that I was able to drive more calmly even in the heaviest of traffic. I came home from my work feeling more peaceful and was able to sleep better. 
I thought to myself, could this little bottle of drops be helping? I wanted to know what was inside the bottle, so I went back to the natural food store where I bought Rescue Remedies.  I bought my first Bach Flower Remedies book “Bach Flower Essences for the Family.” It was so fascinating for me to find out for the first time how flowers’ healing powers help our emotions and mental issues. I could not stop reading it and I felt like trying all the remedies!  I made the decision to study Bach Flower Remedies some day when I recover from ovarian cancer in 1999. In 2001 I became a practitioner.
It has been one of my goals to teach Bach Flower Remedy and I was able to teach at Macrobiotics French Meadow Camp this summer. I added the remedy as a part of cooking class remedy class and I called Bach Flower Remedy as
--> BALANCING EMOTION remedy.
Remedy Making class at Macrobiotics French Meadow Camp
Last week, I introduced Healing Your  Soul of Heart with Bach Flower Remedy Workshop at Seed Kitchen for Japanese people. I feel it is very challenging for us to connect our soul of hearts and recognized emotional issues especially for Japanese people. It has been my goal to teach for Japanese people to heal their soul of heart so this workshop was very important project. I am happy that we had 9 people come and some people opened up and shared their challenges and made efforts to connect to their emotional department.
Sanae Suzuki at Healing Your Soul of Heart with Bach Flower Remedy Workshop



Students asking questions at Healing Your Soul of Heart with Bach Flower Remedy
 
Making and tasting remedy
Bach Flower Remedy with Rescue Remedy and Mixing Bottle