Thursday, May 9, 2013

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.