Hello from Studio mugen in California

2012 Happy New Year Vol. 2 after New Year Sunrise

2012-01-23T17:12:00.000-08:00

While I was inspired by watching the New Sunrise I also was thankful for our health and many blessings.

Our usual New Year festivity is a full schedule:
After watching the first sunrise of 2012 I made “Ozouni” mochi (sweet rice cake) in vegetable soup. Usually I make a very mild Ozouni, but this year I made it stronger, making Eric cry out after his first bite “OMG this is an *** kicking OZOUNI!”

2012 is a dragon year and unpredictable year.
Personally I feel it is a revolution year so I wanted it to be different,
kicking off with my New Year Ozouni.
Well, life itself is never the same, but I really want to change voluntarily this year, for better or worse.

Photo: My Ozouni 2012

After we each had two servings of the delicious Ozouni, we felt full and relaxed. We watched the Rose Parade, but Eric soon fell asleep with the dogs and cat next to me. I took photos of them and also felt asleep.

Photo: Our dogs and cat's napping

We woke up still feeling full, so we decided to go on a new-year bicycle ride on the beach. There were so many people there, and I imagined they all took a nap and came out for fresh air just like we did.

Photo: Venice beach performers with so many audiences

It was a zoo on the beach, and we had fun watching the Venice beach performers who usually come to eat at Seed Kitchen.

Photo: Eric with our tandem bicycle

There was a music band contest for the Rose bowl and we saw many people from Portland, for some reason. Found out that school of Portland was one of the band contestants.

As we were just leaving the beach there was a stunning New Year sunset.
Life is truly full of cycles within a cycle as our earth is circling the sun, and no moment is ever the same.

Photo: New Year Sunset

To cap New Year's Day Eric made a reservation at Shutter’s hotel on the beach in Santa Monica where we had our wedding dinner party for our family and close friends.
This was a surprise to me because he usually forgets a make a reservation,
but I can see he is trying to make an effort to start the new year on the right foot!
We sat by the window and had a wonderful meal.

After dinner we watched a movie (which is kind of a tradition in Japan to watch a new movie on New Year's Day), “The Descendants." We enjoyed this movie because they showed Lanai beach, where we went last year for our vacation.
The Lanai beach area had organic farmers and we really enjoyed all the fresh vegetables and the farmers market.
Remembering our vacation on New Year’s Day was a nice touch, making us feel our hard work is worth it, and we can look forward to the next reward after our even harder work to come.

It was definitely a full day.
Now that we have set the standard for the year,
we want to remember to live each day of the year to the fullest!

Love,
Sanae

2012 Happy New Year! Vol.1 New Year Sunrise

2012-01-03T14:55:00.000-08:00

We were greeted in the early morning by fog in Santa Monica,
reminding me of living in the San Francisco Bay many years ago.

When I rose at 5 AM, it was colder than I thought it would be,
but we set out on time for our first adventure of the new year.

Photo #1: Foggy Santa Monica

The fog was so thick we could not see the road ahead of us, and
driving toward the Santa Monica mountains for 20 minutes and
crawling through the Mandevilla Canyon Drive fog made us almost retreat in despair, but we safely arrived at West Ridge Trail, well above the fog.

We were surprised that it was much warmer than in Santa Monica, and the sky was so clear and beautiful with a reddish tinge above east side of the mountains.

Photo #2: Clear beautiful sky before New Year Sunrise

Some people might have read my blog about my little trek to see last year’s new year sunrise on the 10 year anniversary of my car accident.
I like to emulate the turtle’s spirit.
Having injured my legs, I could not walk freely.
Little by little I have been making an effort, as turtles do,
to advance and walk more each year.

So I decided to go farther this year, over a small valley.

I found a nesting place for me and my dogs Kula and Happy.
We sat and waited for the new year sun to rise.

Photo#3: Sky was changing color every moment

What a moment that was...I could feel the earth was round even on this small mountain.
Every moment, the color of the sky was changing.

On the west side I saw the image of a thick fog hugging the city of Santa Monica,
the beach and the ocean like a fluffy blanket.

Photo #4: Thick fog over Santa Monica

Nature’s beauty blows my mind away!

Photo #5: Fog over the Santa Monica beach and ocean and see the Catalina Island.

The sun came up at 6:59 AM.

Well, it was actually the earth moving, and
the sun was vibrantly illuminating each moment.

Photo #6: New Year Sun has showed up on time!

My beloved Eric surprised me with some pictures he took of me while I anxiously awaited the sunrise.

He captured the hope, anticipation, and beauty of my spirit.
It was not his spoken love, but the pictures he created of me through which I felt the deepest love.

Photo #7: Me and Kula with New Year Sunrise vibrantly illumination

I am thankful more than ever for Eric, our love and also our challenges.

Photo #8: Eric and New Year Sunrise

A wonderful New Year has already started~!

To be continued….love, Sanae

Introducing our NEW Restaurant - SEED BISTRO!

2011-09-29T17:35:00.000-07:00

Hello Everybody!

It has been a while since we have posted a new blog here and a lot has happened! Last month we opened a new restaurant in West Los Angeles, Seed Bistro. It is an organic, vegan, macrobiotic, sit down restaurant. We have been working very hard here at Mugen studio to help the opening go smoothly. Now that it has been a month in operation we can say everything has been a success!

The food is created by Chef Eric to have a more fine dining approach, a more up scale experience but still at affordable prices. The dinner menu includes gluten free options as well as some raw dishes. Chef Eric has created it all with the help of Sanae to make an elegant restaurant that still has many healing options.

Here are some favorites!!

Three Seaweed Salad - Gluten Free and one of Sanae's healing recommendations:

Flageolet Bean Cassoulet:

Chocolate Mousse Terrine with Pistachio Nougatine:

Last night was also our first Community Healthy Lifestyle Support Group, held at Seed Bistro's Community table. It was a transforming experience to be able to share macrobiotic tips and recipes, as well as some of the challenges that come up when we adjust our lives to become truly healthy and happy. It was amazing to connect with other people who are like minded and may be going through some of the same challenges. At the end we realized how much we have in common as people and how important it is to openly share and be there for each other. You can join in and meet new friends by joining our MeetUp.

We hope you enjoy our NEW restaurant! Thank you so much for all of your love and support for all of these years! We hope to see you soon!

Organic Hand Made Female Napkins

2011-07-26T17:05:00.000-07:00

Hi I am Emily, a new assistant for Sanae and Eric.

When I first started working at studio mugen in spring 2011, Sanae introduced me to Yogo (U5) touta. napkins. When she told me how they are made of organic cotton, it made sense. She explained how regular napkins can cause eczema and skin problems on the body. The doctors only helped control the eczema but after switching to touta napkins, the eczema completely disappeared!

Sanae and Yogo(U5) at Seed kitchen:

Sanae showed me the napkins and they were soooo soft! I was hooked! The touta. napkins are reusable, and come in many different shapes, sizes and thicknesses. This gives me variety for what kind of day I’m having to choose what works best. Touta also has a special cleaner that keeps the napkins stain free and soft. When I bought them, I could choose the sizes I needed and cool colors I liked, as well as the cleaning solution. It was easy to see how to take care of them because of the pictures in the book, even though I don’t speak or read Japanese.

The touta. napkins:

Another girl, Kumi who works here explained to me the details in how long to soak for and how much to use. I usually use about 6 cups of water and about a teaspoon of cleaner for each napkin I’m washing, I let them soak overnight and hang dry during the day. All I kept thinking when I bought them was how much money I’m saving because I’ll never have to buy those disposable chemical-filled pads again! Thank you Yugo for making mother natures gift a little merrier! If anyone is interested in these magical products, feel free to email us at contact@seedkitchen.com

Me and the touta. handbook:

This is touta.'s website. It is only Japanese, but there are many photos.
http://www.touta.org/napkin.html

Love,
Emily

Finding joy in our life:

2011-06-21T21:07:00.000-07:00

Although our lives have been moving fast and furiously, I have felt good health and happiness under the summer sun & moon!

Our family consists of five dogs and one cat. I was not blessed in this life with children, but my pets are so good to me and give me unconditional love.
Next to Eric, they are the best part of my life. I make organic foods for them everyday. Our youngest, Lumi and Bubu, have been raised with my new vegan macrobiotic home-made dog food.

In our lifetime we have rescued many dogs and cats, but twelve years ago I also started raising therapy dogs as part of my mission to give back to the world. They give not only to me, but to so many, so much joy in a life that can wear us down.

Lumi just had three healthy, robust, and adorable puppies via natural birth, so now we are 8 dogs and one cat under one roof.

Here are photos and a video that I hope will bring you a smile.

Lumi and her puppies, one day old:

One day old - Close up:

One week old:

Two weeks old - eyes are starting to open:

Four weeks old - Playing with their grandma:

Five weeks old:

Six and a half weeks old:

Love,
Sanae

Heling Chidren Work Through Trauma in Japan

2011-05-04T15:13:00.000-07:00

Since March 11th's Japan's Earthquake & Tsunami.
Eric and I have been thinking what we can do more than we sent donating money...

Our friend and teacher of macrobiotics and Feng Shui, William Spear has told us that he wants to do a Fundraiser for Healing Children in Japan
on May 7th, Sat. 5~7pm
Mandeville Canyon, Los Angeles.

After I had my near death experience from the car accident in 2001 I had suffer from PTSD. I felt this is something I want to do with Eric.
Our Seed is donating foods, desserts and drinks. Also gather 10 volunteers to help.

These are the info:

The venue address will be provided with your RSVP by May 5 to:

Fortunate Blessings Foundation
24 Village Green Drive
Litchfield, CT 06759, USA
Tel +1 (860) 567-8801
Fax +1(860) 567-3304
http://williamspear.com/
http://williamspear.com/blog/　　
http://www.fortunateblessings.org/

If you are not able to attend this event, please share this with others and consider making a donation by check in the mail or through PayPal on the left sidebar of foundation’s website.

Below is from William's Blog:

Compassionate response from the global community has brought much attention to the needs of children affected by the tsunami and its aftermath. This basic manual is intended to provide support to caregivers who wish to address the specific needs of children during the six-month period following the event.

Much more can be said, and certainly much more has been written about trauma and children than is mentioned in this guide. Many resources are available to families and professionals, but few take into consideration the underlying cultural needs of this gentle nation.

After a great deal of time in discussion with community leaders, local teachers, parents and caregivers as well as considering the many different spiritual traditions of this ancient culture, this guide has been assembled as a prelude to an ongoing effort to support Japan in the months and years ahead.

With the deepest respect, I hope this guide will be of value to every child and caregiver now and in future generations.

OVERVIEW

Trauma is a wound to the energy of the body, either in physical or psychological terms. It is used to define an event which has cause harm or injury to the psyche, as in a “traumatic” event, disaster, disease or accident.

Most traumatic events are totally uncontrollable; their results shatter people’s personal sense of safety and security. Present in every episode that might be labeled traumatic is:

* Extreme fear and helplessness
* The possibility or threat of serious harm or death

Basic human nature makes it possible for most people to recover from a traumatic event with little or no counseling or support. Every individual knows instinctually how to protect his or her life and acts accordingly; moreover, the sensing and feeling nature inside each child has a remarkable capacity to reorient life after tragic events if given loving support.

A very small percentage of children will need more intensive interventions as a result of many factors, i.e. the nature of personal loss, the history of family and social interaction, the degree of personal bodily harm, etc. These special cases, too, can most often be returned to a happy childhood over time.

Normal coping mechanisms are available to children as well as to adults. While there is a reasonable concern for each child’s well being, most of them will recover from this event and go on to lead happy, productive lives.

EXTREME CASES

The most common diagnosis of those who suffer ongoing problems of trauma is known as Post Traumatic Stress Disorder, or PTSD. This diagnosis is often misapplied to those experiencing normal coping symptoms and as a result exaggerated expectations will frequently exceed actual psychosocial need.

Three symptoms are present in a diagnosis of PTSD:

* Reliving the experience of the event through haunting pictures, memories, flashbacks, nightmares or a sense that the event is not over; reliving the stress caused by the event when placed near or in settings where the event took place, i.e. the village near the ocean or places near the nuclear reactors.

* Avoiding behaviors in an attempt not to be reminded or exposed to the associated stress. These include disinterest in things that are normally fun, introversion or shyness beyond normal cultural mannerism, no interest in planning the future, feelings of abandonment or isolation.

* Physical Hyper-arousal leading to loss of sleep, outbursts, startling, hyper-vigilance or “jumpy” over alertness.

Often, these three symptoms are also accompanied by:

* obsessive behaviors that recreate the context of the trauma,
* dissociation and feelings of “disconnect” from others
* a burden of guilt for surviving the event itself.

The second group of three symptoms may or may not be present in a diagnosed PTSD whereas the former three are thought to be necessary to confirm a diagnosis.

HELPING ALL CHILDREN

Five key points to keep in mind when working with children:

1. Reaffirm safety, protection and your own concern for the child’s overall well being.
2. Monitor your own real emotions and feelings as they relate to the event, and take care of yourself so you can take care of others who need you.
3. Return to and maintain a steady routine of activities upon which a child can come to depend.
4. Watch for small problems that might develop which an early intervention (a gentle, caring chat or hug) can resolve; validate children’s emotions rather than shutting them down.
5. Allow more time that usual for simple activities, keeping in mind a slowed pace is easier to facilitate recovery.

RESILIENCE

Hope and meaning are the two essential components of resilience, the quality needed to recover our original ability. No one can speak the absolute truth and give meaning to these events, but surely all of us share a sincere and genuine hope for the future of this nation and its most precious asset, the children.

Add to that a profound faith, abundant humor, remarkable sensitivity, perseverance in the presence of hardship, amazing adaptability and enormous caring and support from others, Sri Lanka will undoubtedly recover its exquisite beauty and charm, and its people and children will soon return to life in this special island nation.

AGE SPECIFIC GUIDELINES

Infants and toddlers (up to 5 years old) may react with crying and clinging behavior, aware of the distress in their caregivers. Episodes of bedwetting, rocking, regressive thumb sucking, or new fears are normal.

* Continual reassurances, physical contact and nurturing love are usually all that is needed for children of this age group in order to overcome the symptoms of trauma.

Middle childhood (up to 12 years old) often act out more symptoms, exhibiting aggressive behaviors or anger, avoidances and some challenge in returning to everyday routines such as school.

* Slowing down the processes and taking more frequent fun breaks than would otherwise be scheduled helps children of this age to work through their stresses. Physical movement like playing sports, martial arts or simple running games are excellent releases of stagnant energies.

Adolescent’s responses vary greatly and can more quickly accelerate into serious avoidant behaviors like substance abuse. Some extreme risk taking can also be observed as children of this age group may harbor deep feelings of abandonment and thus carry a distorted value of life.

* Soliciting help from these children to create their futures is a perfect response to this groups needs. Building projects which directly contribute to their future, creating new curtains, painting, carpentry skills and other things which allow them to be an accepted part of the adult community dramatically reduces symptoms.

REALITY CHECK

For all children, it is important to keep in mind that their world is now completely different than before. Their sense of personal safety, both physical and emotional, has been forever altered.

* Each caregiver must convey a new growing safety in his or her mannerisms, behaviors, language and unconditional presence.

Children are also dealing with feelings of abandonment. Having lost one or both parents, many friends and siblings together with their neighborhoods, possessions and communities having been swept away causes enormous stress.

* Keep your word and rebuild trust. If you say, “I’ll be back tomorrow,” you must come back. If you say, “I’ll call you next week,” call. Children need to reconstruct their world through trusting caregivers’ actions. Make no promises you cannot keep.

Religious beliefs have been forever challenged. Whether discussions of the laws of karma or the will of God are offered as an explanation, children have great difficulty placing their experiences into a reliable context.

* Help children to regain meaning in life by talking openly about what has happened – not “why” it happened. Trust that they can develop their own sense of why at an appropriate time later in their lives. Give them hope, and talk about the future.

HELPING CHILDREN DEAL WITH LOSS

Certain very simple skills are needed to help children deal with loss:

1. Patience. Don’t rush expressions of mourning or grief. Children may vacillate between outbursts of crying and ecstatic laughter. This is a normal coping mechanism and caregivers need to follow the lead of the child.
2. Listen. Let children know you care by engaging them in simple conversations, and then be prepared to truly listen. Sharing your own feelings briefly might “open up a dialogue with a child.
3. Remember. Support children in recalling their deceased parents or siblings. Talk about what they loved, what they miss, and what they might not miss!! It is unnecessary to react in any other way than your presence.
4. Remove all blame. Some children take responsibility for the death of a parent or sibling, thinking they could have acted in a different way to warn or protect, or done something more to help. This guilt requires your sensitivity. Do everything you can to reassure the child that he or she did the best they could.
5. Play. Remember, we are helping children, and children love to play games. Too much talking does little to help them deal with loss. Dance, play games, draw, sing – anything to express feelings or process energy in the body helps in a non verbal way as well as any talking.
6. Include. Many children can benefit from hearing other children express their feelings. Work in small groups of 3, 4 or 5 children that create safe spaces to open up. Sometimes, the silent child will gain a great deal through this mechanism.

SET A GOOD EXAMPLE

It is easy for caregivers to forget their own needs, but essential for them to take care of themselves. The degree to which you can truly be of value helping children is directly proportional to your own mental health.

* Take time out when necessary. Don’t push. Relax, and trust the process of life to slow repair the damage of trauma.

* Talk with your own family and friends to process your own feelings. You are having a real experience yourself; don’t disconnect from your emotions.

* Find safe spaces to release and process your emotions.

* Eat well and try to maintain your health.

* Exercise and keep moving; don’t be too sedentary.

* Do something to relax and “escape”; read a book, listen to music, meditate, etc. to recompose your energy.

* Let go of judgments and resentments. Ultimately, everyone is doing the best they can. Appreciate each individual and his or her own offer of support.

* Trust the process. Life goes on – every day can improve.

* Breathe. Breathe again. Keep mindful of your breath.

KAZUKO's Umeboshi Plums

2011-03-21T14:53:00.000-07:00

Seed, our organic vegan macrobiotic restaurant, started offering
special umeboshi plums from Oroville, California.

Umeboshi plums are traditional Japanese pickles used in morning porridge, sushi, rice balls, salad dressings, beverages and more. Pickled with red shiso (beefsteak) leaves and sea salt, these plums taste tart and sour.
Umeboshi plums are a super alkaline food for maintaining balance and aiding the digestive process.

kazuko's umeboshi plums in our original blue bowl:

Our long-time friend, Kazuko Yamazaki, moved to Orland, California in1968 from Japan with her husband, Jyunsei. They planted about 450 ume plum trees to realize their dream of making umeboshi plums in the U. S. They also grew red shiso leaves (Japanese medicinal herb beefsteak) in their property for making umeboshi plums. (Umeboshi plums’ reddish color comes from red shiso leaves.)
They made their umeboshi plums in the truly traditional way, as they grew the ume trees organically, picked the plums by hand, and sun dried them for three days under California’s long hours of sunshine. While sun drying they have to be turned frequently. I remember when I went to help them I learned to continuously turn each ume plum for hours so they wouldn’t get burned and stick to the bamboo matt.
They have only used selected choice sea salt and their home-grown red shiso leaves to make their premium hand-made umeboshi plums for many years.

Jyunsei passed in 2000 and Kazuko kept up the work by herself, but she eventually retired in 2008. Since Jyusei passed, she was not able to promote her umoboshi plums widely. Settled in a retirement home, Kazuko still has umeboshi plums for sale, so we decided not only to help her, but to seize this opportunity to spread the love and care with which she and Jyusei prepared these umeboshi plums.

The umeboshi plums that we received from Kazuko are made in 2005.
Umeboshi plums are like wine; aged ones are rich in enzymes and have a naturally sour delicious flavor. Most companies limit their production to a yearly basis, while others use preservatives. So this is the rare occasion to find such aged umeboshi plums.

Here is an umeboshi story from my cookbook “Love, Sanae,” on page 95 (including a photo of the beautiful umeboshi plums that I turned at Kazuko’s on page 163.)

An umeboshi story: There is “God” in the umeboshi plum!
My mom told me that when I was four or five years old, I really loved eating umeboshi. After eating the umeboshi fruit, I kept the pit in my mouth for a few hours as though it was candy. When there was no more flavor, I asked my mom to crack it open so that I could eat the insides. My mom got tired of breaking open the pits for me
and asked me why I liked eating the insides so much. My answer was “there is God inside the pit, and when I eat it, I feel God is helping me and making me feel good.” I certainly remember eating umeboshi, but I don’t recall expressing my rather profound statement. My mom just thought I was being a silly little girl, but as an adult, when I
started to teach macrobiotics and explained to her how valuable and precious umeboshi plums and pits are, she remembered what I had said as a
child. Perhaps my destiny in the universe was sealed right then and there — to follow the macrobiotic way.

Usually umeboshi plums are sold at $15~16.00 for 7 oz.at a natural market.
We are selling Kazuko’s umeboshi plums at a special price of $25.00 for 18 oz(1 lb). It is 30% discount!!!
Please come and purchase some before they are gone!!!

Here are two easy a umeboshi plum recipes from "Love, Sanae" healing vegan macrobiotic cookbook. You see the cover is brown rice congee (porridge) with Umeboshi Plum!!!

1. Ume Bancha
This drink is easy to make. I find it to be a very effective
drink to perk me up in the morning before breakfast, and
the sourness of the umeboshi helps stimulate my appetite.

MAKES ONE SERVING

one-half or one umeboshi
1 cup Kukicha (twig tea)

1. Place the umeboshi in a tea cup.
2. Pour in hot tea and stir well. Drink while hot and eat the plum.

The combination of umeboshi and Kukicha (twig tea) is good for strengthening the blood and circulation through regulation of digestion.

2. Umeboshi Plum Dressing

MAKES ABOUT 1 CUP
1 1⁄2 to 2 tablespoons umeboshi plum paste (about one whole plum)
1 cup purified water or kombu dashi
2 teaspoons scallions, finely chopped

1. In a suribachi, combine the umeboshi paste and water until well blended.
2. Serve with Boiled Salad or other vegetables.

or just eat with your whole grains!!!
they are delicious so don't eat too much...

Love,
Sanae

Essential Foods to Help Protect Against Radiation

2011-03-15T01:42:00.000-07:00

Soooo shocked to find out that Quake and Tsunami happened in Japan last Fri. March 11.
http://www.nytimes.com/2011/03/15/world/asia/15japan.html?ref=todayspaper

Now Potential Nuclear Disaster as Radiation.
http://www.nytimes.com/2011/03/15/world/asia/15nuclear.html?ref=todayspaper

To help protect against radiation, people in danger of contamination should eat 1 or 2 bowls of miso soup every day, prepared with kombu seaweed and root vegetables and 2-3 year aged unpasteurized barley miso.

They should also consume brown rice, millet, and other whole grains prepared in whole form, Hokkaido pumpkin and other round or root vegetables, small amounts of seaweed cooked in other styles, shoyu(soy sauce) broth, umeboshi plums, gomashio and other condiments.

It is best to avoid or reduce oil, raw food, animal food (including meat, poultry, eggs, dairy, and fish), fatty food, fruit, nuts, stimulants, and alcohol until the danger is past.

If there is no facility to cook, just eat umeboshi plums, mix miso in drinking water or eat nori sea vegetables will help.
My recommendation is just chew, chew, and chew well with your prayers!!!

This approach should be more effective than simply taking iodine pills, but the iodine pills are recommended for temporary emergency use until such time as they are able to obtain miso and cook.

Here is photo of Sea Vegetable, Umeboshi plum, and Barley Miso

If you want help, please pray for people in Japan from your heart!!!
Close your eyes and send healing warm energy...

http://prayforjapan.jp/message/?lang=en

And please donate even a small amount.
http://www.globalgiving.org/

Thank you!!!! Arigatou!

Love,
Sanae

LOL Valentine Card!

2011-02-14T16:45:00.000-08:00

This was 19th Valentine day for Eric and I together.

Since Eric had to work this year on Valentine day at Seed we decided to celebrate it on Feb. 12, Sat.

Eric made a delicious valentine pancake with berries and maple syrup in the morning.
I made heart shape coasters with an organic cotton and recycled cotton clothe for our teacups.
Later we went the SM beach for our early valentine sunset dinner.
We found out that we both had the same ideas of Valentine's cards this year.
They were both so funny and we laughed so much.
Hahaha…hahaha…hahaha…

Almost 20 years together we are choosing LOL (lots of laugh!!!)over a romance for our valentine day.

Happy Valentine Day for you too!!!

Valentine Pancake!

Look at Eric’s face when he opened the card that I gave him. (It had smooch sounds and it surprised him so much!)

Eric and the card!

The Valentine card form Eric was licking of dog for me.

These are my first heart shape coasters.

The coasters with teacups.

My favorite day..

2011-02-07T15:30:00.000-08:00

What is your favorite kind of day?
For me, just an ordinary one...

It was a beautiful morning,
so I decided to go on the rooftop after breakfast and spend time with the sky, wind and sunshine.

There was a beautiful sound of music that the wind was making with the bamboo trees.
The birds were singing joyfully, the hummingbird was so cute as it darted about,
and the bees were busy going from purple basil flowers to flowers.
Even the airplane engine’s sound was like a musical instrument conducted by the sun.

My dogs and cat sleeping soundlessly next me was a relaxing sight and gave me a safe feeling.

So there is nothing special about this day,
but it is my favorite kind, when I am feeling connected inside and outside.
Feeling satisfied and content with the simplest,
most basic things may be the secret to happiness, after all.

Oro loves a ball so much she has to sleep with it:

Sky with Sage and Purple Basil Flowers:

Bubu and Mai-cat of 18 years old:

This red hamming bird is so beautiful and was taking a break:

Kula and Lumi (left to right)

Leo likes to keep one of his eyes open while he is sleeping:

Blueberries flowers are so cute:

New Year Seed Community Celan Up!

2011-02-06T11:35:00.000-08:00

A New Year makes one motivated to kick off a fresh beginning,
or at least I had resolved to write about all the classes and events we had,
but January came and went already. Oh, boy…

Now it was just Chinese New Year here,
so here’s a fresh look at a tradition we hold dear to our heart,
as humble and small-scale as it may seem.

Sunday, Jan. 2

The year’s first Seed Community Cleanup (SCC) day met with a rather cold morning. There was a lot of trash for us to be dealt with after the holidays. We felt energized and ready for the task.

The volunteers were Vladcka, a ceramic artist who moved to the U.S. from Czech Republic, and a SCC regular, and there was newcomer Amanda, an actress who just moved to Santa Monica from New York. She is originally from Australia and a big fan of Seed. By the time we finished the entire block we were all warmed up and we felt as though our souls got cleaned up, too. Not too many people know about our little act in the eco-green movement, but we have welcomed volunteers on Sundays since Seed opened two years ago. We looked back and counted 62 times! Still, each time we feel it’s only a beginning. There is so much more we can do to help the earth.

The next SCC is on Sunday, Feb. 13. Hope you can join us (and get 10% off from Seed’s lunch)!

Amanda, Vladka and Eric (from left to right)

Greeting the New Year Sunrise!

2011-01-11T15:27:00.000-08:00

Ten years seem like a long time.
It is possible to do something you thought was impossible to do when you have waited patiently for ten years. I used to go to the Santa Monica mountains to see the first sunrise of each new year,
as is the Japanese tradition. For ten years, after my car accident, I was not able to do this.

Last year was a very challenging year for me personally, and I really wanted to make a difference this year. So I decided to go see the New Year sunrise. I woke at 5 am even though we got in late from a new year’s eve party and went to bed at 2 am.
The Santa Monica Mountains were so beautiful, and I saw the moon in the dark blue sky.
Waiting for the sun to come up was so calming and peaceful.

Ten years were worth the wait!!!

3 Funniest and Most Sustainable Best Christmas Gifts of 2010

2010-12-27T16:35:00.000-08:00

We are very blessed to receive gifts from family and friends. Even more blessed to be able to give some gifts, as simple as they may be,

to family and friends and staff of Studio mugen and Seed restaurant.

We are a small company. Most of our staff are part timers, but 16 people in all!!!
We are blessed to have them, and happy that they are healthy.

In Japan, we have a tradition of giving "oseibo," a gift to say "thank you" at the end of year.

I did not grow up exchanging Christmas gifts much, but I like this Japanese tradition of “oseibo” a lot.
Eric, of course, having grown up as a Catholic, loves to exchange gifts, so this year we did something different: we picked funny and sustainable gifts and ranked them!

* These are the gifts of 2010:

* Our cat, Mai, want to observe by the fire place:

* All the dogs are getting excited to receive their gifts:

Eric’s best 3 gifts:

Pen – from our assistant Kumi

This simple pen was the funniest story maker. Eric was opening this pen while he was talking to his mom in Québec on Skype.

When he opened it he found three batteries so she asked him what are they could be for?

He could not come up with an answer and suddenly said “a vibrator???” and she said “what?" silent... "A pen vibrator???” We all could not stop laughing. Well, we found out that it was a pen with a light, but to us it was a pen that brought us so much laughter. Thanks to Kumi!

Roast Beef Knit Hat – from Eric’s mom

We haven't eaten meat for 18 years, but Eric’s mom decided that a knit that said, of all things, “Roast Beef,” would bring us more laughter and jokes, and she was right. Aha, ha, ha...

Double Vintage Army Watches – from Sanae

I saw double rainbows a few days before Christmas, so it occurred to me to give Eric two watches (since he likes watches), but he thought he needed two because one was not enough to keep him from not being late.

* Eric and his best 3 gifts:

Sanae’s best 3 gifts:

Solar powered plant and bee – from Vladka, friend

When I saw it in the box they were all separated, but once it was put together, how cute it was! And it moves by sunlight!!! I love it.

Flying pigs - another gift from Vladka, friend I was telling some people that I am an "ochoushimono," a Japanese word that means someone who gloats maybe a bit too much at the risk of backfiring at her own expense, so when I receive compliments I am like a pig who climbs a tree. The flying pig gifts are (hopefully) a manifestation of my ability to stay a float! What an insightful gift from dear Vladka.

Mini-flower base – from Eric I love arranging small wild flowers and herbs so Eric made a wonderful choice. Thanks to Eric!

After laughing endlessly and enjoying our holiday meal (Ummm, so good!)

we headed for the couch....zzzzzzzzzz... guess who was snoring???

ahahaha.. LOL!

Love,

Sanae

FOUR YEARS. GO.

2010-12-26T18:31:00.000-08:00

I saw this powerful three-minute video on William Spear's blog recently.
http://williamspear.com/

It moved into my heart so vividly. I really want to do more for us, our planet and universe.
I want to share it as many as people I know.
If you want o do something, please join us "Community Clean up" Venice beach area with us on Jan. 2, 2011 at 10am.
http://www.meetup.com/Vegan-Macrobiotic-Community-Meetup-Group/calendar/15738073/

William said on his blog: It is a powerful allying cry to inspire an awareness of the urgency to shift our consciousness before it’s too late. We join with thousands of other individuals and organizations to set and reach goals that will cause a positive global tipping point by 2014, resetting humanity on a new path toward a socially just, environmentally sustainable, and spiritually fulfilling future for everyone.

Let's go, let's do it!!!

Love,
Sanae

While feeling the golden light

2010-12-23T16:55:00.000-08:00

Hello!
I am Sanae Suzuki, director of macrobiotic studio mugen in Santa Monica, California.
Thank you for visiting our blog.

This blog was started in May 2008 by some of our staff members in macrobiotics studio mugen.
It occurred to me to conduct a comprehensive review of what has been written since that time. First I categorized them under different labels, and proceeded to read them one at a time. I feel so much gratitude to the people who have managed and contributed to this blog, even if it existed on a relatively small, quiet scale.

Due to our hectic schedule of counseling. teaching, planning and hosting events, publishing cookbooks, managing our office and restaurant Seed, and offering retreats in North Fork, I am just now catching up.

December 21, 2010 was a wonderful day of winter solstice/full moon/lunar eclipse. As we transition toward longer days, this concurrence of events provides a renewed energy powered by the warmth and brightness of, for lack of a better term, a “golden light,” inspiring me to reinvigorate this blog by sharing the good tidings in macrobiotics and other pursuits of health and happiness.

This photo that I took perhaps illustrates the feeling I have of this transitional time.

Through this blog I hope to share with all of you how we live the macrobiotic natural life, as well as to be inspired by your thoughts and experiences. Stay connected!
Thank you!

Love,
Sanae

Welcome Food - Mabo Tofu

2010-08-19T22:56:00.000-07:00

Sanae taught us how to make the vegetable rolls and Mabo tofu. The vegetable rolls are simple yet, beautiful summery dish. It has 3 layers of carrots, napa cabbage and collard green.

Sanae showed us how to roll them.

One pan cooking...

2010-08-19T22:49:00.000-07:00

Eric made this fabulous tempeh dish, Tempeh with zucchini and kale. It's just great!

He made this dish and the sauce with using just one frying pan.

summer cooking

2010-07-31T20:22:00.000-07:00

We have been enjoying the summer style cooking.
This is a delicious spring roll. It has red lentils inside and served with butternut squash sauce. Yum! Basmati rice with cilantro is a great idea for a summer cooking.
The nutty flavors meets a refreshing herb.

We had this great dessert dish called, "OHAGI".
It is a pound of sweet brown rice covered sweetened cooked azuki beans with the strawberry topping.
Ohagi is everybody's favorite in Japan and usually make one ball each, but this is cake style.

We also had a special guest from Japan, Naoko and her friend from LA.
She is a macrobiotic cooking instructor from Japan.
Through macrobiotic practice, I can connect to so many friends around the world.
Thank you.

Arame Roll Rocks!!!!

2010-07-19T22:48:00.000-07:00

Have you ever had a macrobiotic dish, called Arame roll?
I love the way it looks with black and white contrast colors.
We also put corns so that it makes sweet, too.

Here is hot to make it step by step.
It rolled as we make a sushi roll.
We put arame dish rolled outside with tofu, then steamed.

In order to cut clean, it's best to wait until the rolls are cool down.
They look good and taste so good!!!

Macrobiotic Lasagna

2010-07-12T22:59:00.000-07:00

One of my favorite dishes is Lasagna. Since I became macrobiotic, I rarely eat tomato dishes. So I miss having Lasagna. Actually we can make Lasagna in Macrobiotic way.
Today we made Lasagna with macrobiotic ingredients.

We substituted tofu for cheese, and we made the butternut squash sauce instead of tomato sauce, and we used dandelion leaves instead of spinach.

Finally we decorated the table with wild flowers. Sanae picked them from North Folk.
The dishes look great with flowers!

Grain Patties and Pasta with Tofu Cheese

2010-07-06T12:04:00.000-07:00

It is always to fun to make patties. Today we made patties from brown rice, millet, and veggies.

As you can see, we made a lot of patties! For the sauce, we made from sweet white miso, water, apple juice and Kuzu to thicken it.

The pasta was absolutely fantastic! It was nice idea to use tofu flavored with miso.
It was almost like cheese texture.

Soba salad delight!

2010-06-26T01:28:00.000-07:00

Today we had this delicious summery dishes! Especially Soba salad was divine! We learned several tips of making the soba salad; shocking water when we boil soba and we should wash soba well with cold water after the boiling.

We also learned how to cut Kabocha pumpkin which lot of us are scared to do. The easy and safe way is taking the top part first.

Thank you the great tips!

Sanae's friend, Sharon showed us her hand made beads jewelry. These are so beautiful. 100 hours of work on these jewelry is so special.

Tempura Udon and more...

2010-06-10T16:42:00.000-07:00

Today we made delicious vegetable tempura udon, Indian curried red lentils, blanched kale salad with ume radishes and cucumber, purple cabbage, and dill pressed salad.

One of GREAT TIPs was that if you run out of ume vinegar, you can substitute with apple cider vinegar and ume paste. He used this to season the pressed salad and the ume radishes, and it was delicious!

Here is how to make a pressed salad - you must use your hands!!!!

Here is the finished meal, amazing!

Tempeh sweet dish...

2010-05-20T17:07:00.000-07:00

Today's cooking class' dishes were Tempeh sweet dish, cabbage and turnip pressed salad, brown rice with wild rice, seasonal vegetable dish and corn chowder.
I especially enjoyed the corn chowder, such a seasonal delight!

We had even baby in the class and we all enjoyed.

Special Tempeh from Vermont!!

2010-05-12T23:41:00.000-07:00

One of students, Minerva brought grate tempeh of Rhapsody natural foods from Vermont.
This Rhapsody is owned by people who study macrobiotics and we were all exciteed to cook this tempeh. Oh, wow, it was sooooo good and we enjoyed so much.
We wish you could taste it so please enjoy with your eyes!!!!!

Cooking with Eric!!!

2010-04-05T13:12:00.000-07:00

It was great to see how Eric taught us how to cook today!
He moves so fast as you see the photo below.

Eric is going to make fried tempeh with veggee...

It looks like chinease food...!

We made fried greens with Amaranth leaves and swiss chard

This is Daikon salad with strawberry sauce

"Let me in!, I want to join you...! and I'm hungry..."Leo(the dog in front) says at the door between the kitchen and the office. He is so cute!!!!!

(We usually keep dogs away from the kitchen every time we have classes.)

Look at this Eric's food...
Cooking is ART!!!!!

Basics Cooking Class with Sanae & Eric

2010-04-05T12:01:00.000-07:00

We had a macrobiotic basic class at the end of March that became second time.

I' ll show you one of examples which I'm sure will be good to know.

We made "Daily condiment" using carrot green tops and sesame seeds .

Carrots tops are one of the things that we usually throw away or don't know exactly

how to use, but this condiment adds a great touch to cooked whole grains!

I had never bought leeks before, and didn't know how to handle...

Eric is going to show how to wash and cut for today's soup.

This is "Lift up protein soup"~chickpea and spring vegetables with lotus root"

in which we put leeks .

This time, it was a small class , but everyone seemed to enjoy it.

Hijiki, dried daikon....

2010-03-25T18:06:00.000-07:00

✤ sauteed hijiki ,Japanese sweet potatoes , red swiss chard stems, asparagus, and cilantoro.

Dried daikon and daikon greens pasta( angel hair)

✤Boild greens .

Boiled navy beans with vegetables(carrots and burdocks)

✤Abbey and Chris. Abbey is a comedienne who is learning macrobiotic cooking little by little .

Kris is going to take a hiking trip on Pacific Coast Trail for five months, and he prepared the dehydrated food all by himself !!

✤Abbey seems so interested in ceramic daikon grater.

We are having fun cooking, come and join us!

Yukiko

New Thursday Cooking Class

2010-03-18T16:34:00.000-07:00

We started our new cooking class on every Thursday.

You must bring one to two items that left in the refrigerator and in the pantry and the item you are interested in or don't know how to cook with. We show you how to cook using all what you brought.

It's so much fun because we have no idea what we are going to make, but the food taste so good and it's like a magic!!!

Hope you joint this class with us.

These are what we made today:

✤ Kabocha , Taro potato and onion soup

✤Arames , Burdocks, beets Kinpira
✤ boiled greens
✤ pasta with lotuses and mountain potatoes sauce. We add carrots and leeks in the sauce.

Natural Products Expo West

2010-03-18T16:01:00.000-07:00

Last Sunday, we went to the Natural Product Expo at the Anaheim Convention Center.

There were so many products to see.....

This is one of them that Eric stopped by to see, he seemed so interested in the beautiful wooden mill.

There were many books for sale about food. These are the ones I bought.

I think I'm going to be more careful about the foods we usually eat and I want to learn more about it through the books.

Basics Cooking Class with Sanae & Eric

2010-03-11T21:10:00.000-08:00

We had a macrobiotic basic class at the end of last month, February.

These are the ingredients for miso soup. ( mountain potatoes, daikons, lotus roots, burdocks. carrots)

We show how to make goma-shio condiments for rice.

We started to sell them at seed, recently.
Sanae is giving the lecture about yin and yang
It was educational and fun!

Spring is on the way...

2010-03-11T20:32:00.000-08:00

Last week we picked greens from roof-top garden at Studio mugen for our cooking class.

We picked Italian parsley, orange flowers, asparagus and dandelion leaves.

We cooked with these greens in our cooking. We made pressed salad with daikon, red raddish tops and carrots seasoned with lemon, apple juice and salt.

We also made whole wheat pasta salad with sauteed vegetables (red onions, yellow onions, snow peas leaves, lotus roots, carrots, seasoned with balsamic vinegar and salt).

Steamed rolled tofu with chestnuts cream sauce:

Creamy Japanese yam soup:

After cooking class we got puppy's therapy....

Jessica Porter with the puppies.....

Amazing Story About Kona

2009-08-19T12:15:00.000-07:00

Eric and Sanae are known for having a house full of golden retrievers, but what many people don't know is that Sanae fosters golden retrievers with Golden Retriever Club of Greater Los Angeles and donates her pups to organizations like Paws'itive Teams and autistic foundations.

One of their special goldens, named Kona, has gone on to do amazing things for one young man named Patrick.

Patrick was paralyzed as a toddler and has lived most his life in a wheelchair. But, this doesn't stop him from living an exciting life and doing his favorite activities now with the help of Kona and friends.

Visit msnbc.com for Breaking News, World News, and News about the Economy

Pepole at Seed (1): Jose Sanchez

2009-06-08T09:22:00.000-07:00

Hi, everyone! Today, I would like to introduce one of our assistant chefs, Jose Sanchez.

At the age of 23, Jose comes from one of the most well known cuisines. Especially here in Los Angeles. That’s right! Tacos, burritos, enchiladas, tamales, you name it. Coming from a Mexican background is truly a blessing in his eyes. Former employee of M café de Chaya, he became conscious of the toll his diet was taking on his body.

Then, he totally changed his lifestyle when he started working at Seed. He became a vegan-macrobiotic activist. Eating lots of vegetables and grains is his way of reaching out and voting for awareness towards global warming, sustainability and of course animal rights! No better way than to do it yourself.

Jose has become a huge fan of Yoga, outdoor running, and indoor cycling. He tries to squeeze in a work out at least 4-5 times a week. He participated in the L.A. marathon last month and is continuing his races every other week throughout the year. Follow him on Facebook.

Now, living a macrobiotic way of life, he is not only focusing on his physical health, but also concerning about an ecological lifestyle.

Plastic cups are not his thing. Jose enjoys collecting unused glass jars from jams, pickled foods and reusing them as his drinking container. You will see him walk around everywhere with one thinking it might be something strange. It’s only kukicha tea, so don’t be worried.

One of his many goals/dreams is to star in the revival of RENT on Broadway, of course whenever it is time for another run. He is taking acting classes at Santa Monica College now to help truly master his craft.

His message to us is this:

“Stay out of your comfort zone and challenge yourself with something new. Laugh at fear.”

We are apt to be “normal” as we are getting older, but he seems to be suggesting living a life with passion to feel alive.

I hope his dream will come true.

Nobu

Eric's Birthday (May 15th)

2009-05-21T08:53:00.000-07:00

Hi, everyone!

On last Saturday, we celebrated Eric’s birthday at Seed.

Actually, his birthday was Friday, but he was out of town. Then, employees decided to come over at Seed the next day.

We started to show up around 2:30 pm, and finally Sanae came in with a big smile.

While Eric was working at kitchen, Bill (on the left in photo) took out a vegan cake, which he made for this day, from a refrigerator.

After lighting candles on that cake, we began to sing a happy birthday song. Then, Eric came toward us from the back kitchen and blew out those candles.

He seemed to be very delighted with everyone’s blessings. Customers at Seed also celebrated his birthday.

This was the first celebration of Eric’s birthday since Seed started. We also like to celebrate the first anniversary of Seed this year.

Anyway, happy birthday to you, Eric!

Nobu

New Menu at Seed

2009-05-14T16:03:00.000-07:00

Hi, everyone!

Today, I would like to introduce our new menu at Seed.

We decided to have scones and muffins on weekends. We have two kinds of scones, which are flaxseeds & currants and blueberry, and two kinds of muffins, which are raspberry & chocolate chip and zucchini & cardamom.

I had some of them already. The tastes were very healthy and less sweet. They were sooooooo DELICIOUS.

Please stop by and try some of them. You will love it!

And also, we started a cold soba noodle salad from this month.

It comes with a yuzu-ginger flavor’s dressing. Toppings are cucumber, daikon sprout, shiitake, wakame, sprout, carrot & daikon, and scallion.

It is just perfect in this summer season. Don’t miss it!

Eat healthy foods and live a happy life.

Nobu

Seed on Los Angeles Times

2009-04-24T16:11:00.000-07:00

Hi, everyone!

Today, I would like to share with you about our Seed’s article on Newspaper. On April 22, Seed and other macrobiotic café in L.A. were introduced in FOOD section on L.A. Times.

The main title is “Macro menus,” and you can read the sentence, “-L.A.’s macrobiotic restaurants are going mainstream.” in the subtitle. How nice it is!

In the very beginning, the article is talking about us. As Jessica Porter, author of the book “The Hip Chick’s Guide to Macrobiotics,” points out in that article, “Now is a time to eat light.”

Moreover, our mango tango bowl is the top of the page. It looks so yummy.

In the middle and end of the article, you can read Eric and Sanae’s words and story with their picture.

The very last words are “It (their dream of opening a macrobiotic bistro) will come.”

So, Seed is just a beginning for Eric and Sanae.

Their miracle, happy life still continues…

Nobu

The Shifting of Mind in My Life

2009-04-20T15:39:00.000-07:00

Hi, everyone! Today, I would like to talk about my mind development in L.A.

Though more than 15 years has passed since I came here from Japan, I have experienced mind-shift a several times. Roughly speaking, it is composed of three stages- national, international, and global.

Firstly, learning foreign cultures leads to realizing our own cultures. When I came here for the first time, I enjoyed facing totally new circumstances and talking to those who had different cultural backgrounds. However, at the same time I became aware that I have learned Japanese mind since I was born in Japan. I was totally Japanese in the land where so many different races lived together.

Secondly, accepting various values in different cultures creates a sense of solidarity within us. I have learned there are a diversity of opinions and thoughts through a L.A. life. It is very important to realize the variety of cultures and accept mutual lifestyles in our societies. Then, we are ready to create a new type of culture, cooperating together. At this stage, I was becoming more internationally-minded in this world.

Thirdly, considering the relationship between human beings and nature makes our societies sustainable. I have become interested in both living and natural environments since I took part in LOHAS (Lifestyles of Health and Sustainability) forum in 2006. Today, I live a daily life with a sense of social and natural contribution in order to create a new cultural standard- sustainability. I am a citizen of this earth.

Now, I am taking action at the local level. As we always need to take small action, as a first step, for our mega-projects, so earth citizens have to take local action toward our sustainable future with global consciousness.

For example, Sanae and I started Seed Community Clean-Up about 4 months ago to contribute to our neighborhoods and create a sense of community in Venice area. We clean up a parking lot, bus stops, and side streets around Seed. In the end, we would like to extend cleaning areas to Venice beach.

Anyhow, my mind-shift is still going on. There seems to be no ending point for this growth within me. What is next? I am looking forward to facing it.

Live with nature!

Nobu

The Personal Lifestyle of Sustainability

2009-03-21T17:45:00.000-07:00

Hi, everyone! I am Nobu from Seed. Now, I am very interested in self-leadership to create sustainable development. I believe that we must lead ourselves first when we truly deserve a social change. For me, to lead myself to the conscious, creative level is to lead this society to the sustainable one. Today, I would like to talk a little bit about my personal sustainability project (PSP).

First, we use biodegradable cups, containers, and utensils at Seed, but to reduce trash as much as possible, I regularly bring my own chopstick, plate and cup when I have a job there. Instead of using disposable ones, I can deepen the consciousness of appreciation by taking care of my belongings .

Second, we clean up our neighborhood every Sunday from 10:00am to 12:00pm. For me, cleaning up streets is almost identical to cleaning up my mind. I can create a meditative state of mind and develop a sense of contribution when I concentrate on sweeping on the streets.

These two things- appreciation and contribution- are great seeds to bring about change for the better in personal and social life. We always need to plant these seeds and keep nurturing them. Then, we can pick some fruits later. To enhance our life and this society, we can start anything we can do now with these appreciation and contribution.

I always believe that the first small step each person takes will create a big change in the future.

Thank you.

Nobu

An adventure in North Fork and General Updates

2009-02-14T10:16:00.000-08:00

I arrived in North Fork on Thursday. The drive was beautiful. It was snowing heavily on Friday morning and my original plan was to leave from Sanae's and Eric's cabin in North Fork on Friday but I got snowed in! I had to wait until it stopped snowing, and they finally plowed the roads so that my little 2-wheel truck had enough power to move through the 6 inches of snow!

Here are some pictures of North Fork and me clearing the snow out from under my truck. I took the dogs for a hike and they just love to play in the snow. It is really pretty here, especially as the sun comes out and melts all the snow. I'll be able to drive out of here now! Don't get me wrong though. I loved being stuck here because it gave me extra time to spend on my little vacation. The cabin is gorgeous. Eric and Sanae spent a long time and put in hard work to remodel it, but as you can see from the pictures, they did a great job. I've been happy to help Sanae around the cabin.

I've been proofreading Sanae's new book which is called, "love, sanae" and it's almost finished! Sanae made some excellent dishes while I was here. She made miso soup, mochi, brown rice, kukicha tea (I like to mix the tea with grain coffee. It may not sound appealing but I like it!), vegetables, seitan, and some other great foods. Now I know what her recipes in her book must taste like if prepared properly.

On another exciting note, Seed was listed in the top 10 best vegan vegetarian macrobiotic restaurants in Los Angeles (by Blackbook), and this is only after being open for 3 months! I'm looking forward to seeing what impact this will have on Seed; I think it will be a very positive one!

Things are really starting to gain momentum in Eric's and Sanae's world. 2009 is proving to be a great year!

So my macrobiotic journey continues, and as I spent these last two days here in North Fork, I notice what a difference being in a secluded part of central California makes. I slept like a baby. It's very quiet here. I'm glad I was able to come up here and give myself a chance to get away for a couple of days, while at the same time helping Sanae with what she's up to in her life. I noticed that my macrobiotic meals here in North Fork were more enjoyable and meaningful, and I think it's because I am out of the city; this gave me a chance to really clear my mind and enjoy the present.

I'm going to stop at Yosemite on my way back to Los Angeles. Hopefully they'll let me in since I don't have chains on my tires. I want to go hiking and take some pictures.

I feel so warm and comfy after having winter foods; it warmed up my body temperature. It's cold here but I think that the drive back won't be too bad. In fact, I'm looking forward to it.

Make a note to eat at Seed this week and buy "love, sanae" when it comes out. You'll be doing yourself a favor!

Until next time,

Joel

A New Year's Greetings from Joel

2009-01-09T11:29:00.000-08:00

Hi everyone,

I just got back from my walk with Oro and Kula, and they're exhausted as usual!

The word is spreading about Seed. People are beginning to discover how great the food is, and the restaurant is growing due to increased foot traffic.

When one ponders the concept of yin and yang, one begins to discover how everything in our universe is yin and yang, for without this there can be no balance. For example, the generally accepted theory among the scientific world today is that the Big Bang, a supernova-like explosion, set the universe into motion and it has been expanding ever since. This expansion is yin, and so what would be contracting? Well, yang of course! We believe that the universe will contract after it's expanded, and on and on the cycle goes. Expanding and contracting; yin and yang.

Think of your daily routine and try to find the yin and yang. Work = money, and no work = no money. Exercise = health, and no exercise = no health. Eating well = eating at Seed! Not eating well = eating fast food. Everything is in opposites, like yin and yang. This keeps the universe in balance.

For 2009, consider that a life of harmony and balance will derive the greatest happiness, and a life of chaos will leave you with the greatest unhappiness.

With all that said, resolve to eating well and exercising this year. You'll live a longer and happier life; I can promise you that!

Let's toast to a great 2009 for you and all your loved ones.

Warm regards,

Joel

Seed Self-Leadership

2009-01-08T16:23:00.000-08:00

Hi, everyone. I'm Nobu, a new family member of Love, Eric and Sanae.

Let me talk about Seed Community Clean-Up a little bit. We decided to clean up our neighborhood about one and a half months ago. Every Sunday morning, from 10am to 12pm, we clean up a parking lot, side-streets, and a bus stop around Seed.

Sometimes some people just show up and join us to clean up, and others just come to us and say, "Thank you!" One day a car-driver said, "Wonderful! Wonderful!" so many times with clapping his hands.

These kinds of things give us motivation and passion for cleaning up.

Like we clean up rooms at our home, clean up streets. By cleaning up our Home, which is our life and natural environment, we will learn to clean up our minds, too. I believe cleaning up is another form of meditation.

Our future goal is to expand the area to clean up in the Venice community and at the same time develop a sense of social and environmental contribution.

Always lead yourself first, then create rapport with others (co-workers, customers, and so on).

If anybody is interested in this clean-up, please let us know. You are very welcome to join us.

Enjoy cleaning up!

Nobu

Bring in the New Year powerfully with a commitment to yourself, and please read this post for the latest updates! Happy Holidays!

2008-12-24T11:08:00.000-08:00

That's right, now's the time to create a powerful, healthy, wholesome, healing diet for yourself! If you're not already macrobiotic or want to learn more, attend some classes at Studio Mugen and go eat at Seed (now open)! Remember, your health is everything, and if you have it you have everything.

I haven't been here for a few weeks and it's good to be back. I miss volunteering. I get so caught up in my own life and find that everything's all about ME, and not ANYONE ELSE! I enjoy giving myself to others for a change, instead of always giving myself to me. It's easy to make excuses to not do good things, but ultimately it's not very rewarding and the satisfaction derived from this is fleeting; it doesn't last.

On a lighter note, I have found that drinking miso soup (I know, I know, I've talked about this in previous blogs! :) ) makes me feel better throughout the day. It's so warm and healing. Drink your miso soup as much as possible, preferably every morning.

After I post this blog Sanae and I are going to have winter soup, and then I will take the dogs for a walk. It's gray and cold today, and we're expecting rain, so it won't be a long walk, but the dogs don't care! They're just so happy to get out and walk!

Also, visit the events page at http://www.loveericinc.com/events_en.html for upcoming events and activities at Studio Mugen.

Until next time, don't forget to pay a visit to Seed for your winter diet, and have a wonderful holiday season and a great New Year!

Enjoy the pictures!

Joel

Happy Holidays!

2008-12-23T14:19:00.000-08:00

All of us at studio mugen would like to wish you a Happy Holiday! We hope you have a safe one, and get to spend a joyous time with your friends and family.

I will be spending time in Los Angeles with my friends cooking and eating tons of delicious vegan food! Eric and Sanae gave me their dessert cookbook for Christmas, so I will be making decadent desserts for all my friends. Yummm!

Seed will be closing early Christmas Eve and will be closed Christmas day and the 26th. Eric and Sanae have been working really hard and deserve a break!

Bye for now!
Christy

Jessica Porter teaches at studio mugen!

2008-12-16T17:00:00.000-08:00

I was in Texas last week visiting my family and eating delicious vegan food and it seems that no one was in the office. I think Annalise went to Italy to visit family (lucky her!), so that leaves me to catch you up on what is going on here at studio mugen. :)

We are very excited to have Jessica Porter again at studio mugen in January!

She is the author of The Hip Chick's Guide to Macrobiotics and will be teaching three amazing classes to help you on your way to health and happiness.

Jessica has been practicing macrobiotics since 1992. She teaches regularly at the Kushi Summer Conference, Kripalu Yoga Center and The Taste of Health Caribbean Cruise. Originally trained as an actress, Ms. Porter does standup comedy in her spare time. Her lectures and cooking classes are lively, funny, and full of macro wisdom. Check out her blog, classes and videos at www.hipchicksmacrobiotics.com

Saturday, January 24
Winter Cooking: Winter is a very special time when energy gathers in the body; we need to keep warmth inside ourselves, so we need to heat things up in the kitchen. EVEN IN CALIFORNIA! In this class, we will bake, stew and deep fry!

Saturday, January 31
Comfort Foods: In this class we cover two amazing recipes in depth. First, you will learn how to make your own seitan--which is incredibly easy once you've seen it done, but almost impossible to learn from a recipe! Second, we will build the most amazing lasagna, with seitan, portobello mushroom, 3 kinds of "cheese" and carrot/beet tomato sauce. Bring your appetite!

Saturday, February 7th
Spring Cooking: They say Spring doesn't being until March 21st, but that's not true. The energy begins to lift and expand on December 21st and by the end of January vegans and macros can really feel changes happening in their bodies. In this class, we learn how to lighten up in the kitchen as springtime approaches. It's one of the most delicate and yet important transitions of year. We will press, toss and make a lovely spring soup in this class.

Time: 2-5pm
Place: Santa Monica, CA
Fee: $75 each

Register and pay by January 14th to receive $10 off a class!
Register and pay for all 3 classes by Jan 14th and get $30 off!

*Please bring pen, notebook and indoor shoes or socks.
*If you wish to take food home, please bring your own container.
*Please bring your own plate and chopsticks.

*Please pre-register and pay no later than January 17th by e-mailing us at events@LoveEricInc.com

(Minimum of 5 people is required to hold the class. Space is limited so don't wait.)
(Refunds can only be given if a 5 days notice is received. Or you may take a credit for future class.)

News from seed restaurant

2008-12-04T18:11:00.000-08:00

Studio mugen's sister company is "Seed"restaurant, located in Venice, California. Seed prepares vegan, macrobiotic cuisine without using any refined sugar or chemicals. They also use filtered water for cooking and locally-grown organic produce when possible. Their wholesome, minimally-processed food is prepared according to macrobiotic principles and their menu features burgers, paninis, curry bowls, desserts, organic teas and more. If you are ever in the neighborhood, drop by!

If you have already eaten at seed, please review your experience online at Yelp.com, Citysearch.com, and HappyCow.net.

Also, seed offers gift cards available for any amount, making for the perfect gift for friends and family who enjoy healthy and delicious food.

Special for the holidays, seed offers a Holiday Bento Box for pickup on Christmas Eve.

The Holiday Bento Box includes:
* Parsnip & Chestnut Soup
* Tofu Turkey with Gravy and Cranberry Sauce
* Baked Yams
* Green Beans w/Kale and Almonds
* Sanae's Homemade Pickles
* Pecan Amasake Pie

All this for $45. We are taking pre-orders now, so give us a call with your credit card at 310.396.1604

You can't miss this update!

2008-11-28T13:13:00.001-08:00

Hi everyone,

First of all, the whole world needs to know that "Seed", the new restaurant opened by Eric and Sanae in Venice, California, has a gathering every Tuesday night at 7:00. The community fee is $5, and it is open to the public. However, the maximum amount of people at the gathering is 10, so come early. This is the place to be if you want first-hand feedback from Sanae (macrobiotic counselor), and to discuss different topics relating to vegetarianism, veganism, and macrobiotics. Please visit Seed's official website at www.seedkitchen.com for more information, as well as the address and phone number.

If you check out page 17 of the December 2008/January 2009 Volume 7/No. 10 issue of LA Yoga magazine, you'll discover a short article/blurb written on Seed! The article is called "seed Sprouts in Venice". Read the article and you'll find a new opportunity to "sprout a healthy life" by eating at Seed. This restaurant is perfect for any "newbies" that are interested in tasting macrobiotic/vegan/vegetarian food. While the atmosphere may be considered "casual", the menu is casual and complex, featuring simple and complex dishes, so your palette will not get bored! Also, as the article explains, Seed is environmentally conscious, and in today's world, caring about the environment is more crucial than ever before. Make your contribution to a healthier body and cleaner environment by dining at Seed.

This Sunday, November 30, is Community Cleanup in Venice with Sanae. We will be picking up trash to restore the beautiful appearance of Venice Beach. Bring your own rake, shovel, pan, and trash bags. We will meet at Seed at 10:00 am. Please visit the website for details: www.seedkitchen.com

I just took the dogs for a two hour walk. It was too long and I got lost coming back! The dogs did of course love the walk more than anything, and they weren't even tired when we got back! I stopped to get them some water at a local British pub on Lincoln Boulevard, and they were fully reenergized after that!

Till next time,
Joel

A great experience at Seed Kitchen

2008-11-14T14:17:00.000-08:00

Today I had the pleasure of eating at Sanae's and Eric's new restaurant called "Seed". It was absolutely delicious. I ordered coffee, the soup of the day (minestrone), the Mango Tango bowl, the Soysage Panini, the Indian Curry, and the Blackened Tempeh Burger (I was hungry!). I had a taste of each dish and everything was excellent. I especially enjoyed the Blackened Tempeh Burger; it was so flavorful and, by the way, all the portions are generous for this kind of restaurant. I am looking forward to continuing my feast at dinner! The atmosphere is very comfortable and colorful, making it a nice, pleasant place to eat. There were many people there, so it looks like the place is off to a great start! It's in such a great location too, right near the beach. There are so many interesting people that congregate in that area, and this gives Seed a great dynamic, along with a very diverse customer base. I highly recommend Seed to anyone looking for a great restaurant, and you don't have to be macrobiotic or vegan, because I'm confident that whoever eats this food will be satisfied.

I took the dogs for a nice long walk and boy oh boy were they excited! We almost went to the beach. The walk lasted for over an hour.

Now, I'm going to write my reviews for Seed! I'm looking forward to seeing it grow. I believe that the restaurant has a bright future, and I'm very happy for Sanae and Eric; they are living their dream!

Lunch at Seed!

2008-11-08T19:51:00.000-08:00

Great lunch today at SEED! I got off work at 12pm, ride my bicicle and stopped at Whole Foods for some shopping (the new one in Venice, it's huge, I love it), and literally rush to get my lunch at SEED...BOY!I ordered the saisai donburi (don't ask me what it means) macro bowl, and it's just like I'd make my lunch at home: only just about a million times better...I like when I go out and I don't have to order something too different from what I eat...anyway...this bowl from heaven comes with kabocha, kale ,shiitake, arame seaweed, beans of the day (today was pinto), sauerkraut and a yummi balsamic-miso sauce (which I almost drunk), served on a bed of brown rice.The place was packed!!!Word of mouth already started to spread!
I was totally satisfied, but what I was more happy about was that I got there, and I got to hang out with people I mostly know: Kristy was there (she actually works there...btw, if U R reading...HI KRISTIE!!:-)), and Sanae, and also a few people I met at the opening last week.
It's not just a great place to eat, but it's a nice and comfy place to just hang out.
I found out there will be every tuesday night at 7pm the Macrobiotic Community Evening.I hope I'll be able to go, I'm not sure with my work schedule.
It's important for me to keep contact with my macro friends, since we understand each other so well...when "normies"friends'o mine call me to go out on saturday night, and I tell them "sorry...I have to do my ginger compress tonight.."...they are about to call the psychiatry hospital...yes,I know it's hard to understand, I actually was the same way, before getting on this road...but U know what?!So far Macrobiotics have been helping me more than every doctor (omeopathic and conventional) out there..so I owe Macrobiotics a big deal, and , since it requires discipline and a good chunk of your life, I have a lot of respect for whoever practice it..so...MACROBIOTICS RULES!!
See U next,and please,leave your feedbacks!!ciao

Eric was born with the golden hands

2008-11-04T20:16:00.000-08:00

Hi all,hope everybody's doing great...I am!
Got a looot of sleep last night,it hasn't happen in a looong time!

Anyway, saturday Eric and Sanae had an opening "taste"for friends at the kitchen in Venice Beach, "SEED"...."TASTE"??!!IT WAS AN ABSOLUTE FEAST!!

Oh my God...I already knew it, but after that I'm sure..I'll be their best client!!!

As soon as I got in I was delighted with the place: I loved the transparent curtains that resemble the colors of the logo, green and natural brown.
Workers there are very kind and energetic, ready to start!
The tables are wooden, and they give the place a nice natural look.

I couldn't resist on startin'off with the choc chip and almond cookies with hot barley tea (I was riding my bicicle from work and it started raining, I was wet, hungry and anxious to eat Eric's delicatessen!).

So...Sanae, Mako and Peter sat with me at the table (which I was glad to get to know better), and Kristie started to bring those God sent foods from the kitchen: they were bringing plates full of food which we got to taste a few times each: from Salads, kale salads, mango dips, bowls of rice, tempeh, seitan, veggies and chinese rolls, not to mention the burgers on delicious grilled buns and the last but not least, YAMS FRENCH FRIES!!! And served with organic sugar free ketchup!! I haven't had french fries in I don't know how long...and also guilt-free!!
Oh,, guys, if U'll have the chance to visit SEED U all HAVE TO TRY THE YAM FRENCH FRIES!
Of course, at the end, we got desserts...more and more cookies, Madonna's Coconut and choc Mousses, garnished with sweet sesame sticks, and the best of the best, the CUPCAKES!!! Nothing to envy to the sugary-buttery- oily-processed nasty ones that all of us tried at times,when we didn';t know any better!!
I easily could have only eat the icing...GREEN TEA ICING on a choc cupcake!!!I was in heaven!!
I have to say...Eric was born with the golden hands for food (Italian expression, U know what I mean), and class shows in his food.
No wonder why lots of VIPs beg him to cook for them.
I admire him, he said no to everyone to take the risk to open his new place, and I can only wish him the best of luck, he's a talented hard worker, and so he truly deserve to be successfull....plus, he makes our tummy happy!!
So, I invite everyone to stop by and check the food out...guarantee, U won't be disappointed.
Talk to U all next week!!ciao

with Kula and Oro

2008-10-28T15:03:00.000-07:00

hello!!Everybody left today!It's just me,Kula & Oro!!So much silence around here,nothing like where I live!!Here I only hear birds!Where I live I only hear cars and people screaming!
Anyway...sorry I missed U all last week, I was actually at a macro retreat helded by Lino and Jane Stanchich in North Carolina,absolutely awesome.
Wanna hear something funny??
Today I cook lunch,like almost every time I come here.Sanae always tells me my food is overcook,there fore too yang and tight...well,guess what...my food was more yin today,lighter!!
So,it's true that your mood or emotional state affects the food U R cooking at that time!
Interesting...I actually always burn the food 'cause I leave it on the stove while I go check my emails or wash dishes!!I really didn't believe this,but I have to say....it must be true,'cause since I got back from the retreat (sunday)I feel sooooo relax!!I should do it more often,and actually, I can't wait to go to Northfolk at Eric and Sanae's cabin.I saw the pictures and feel in love with the place...next year,sometime!
Have a good one and stay out of trouble!!ciao#Love,A

Macrobiotic and vegan cookbook Amazon.com update

2008-10-24T11:49:00.001-07:00

Hi all, and happy Jewish New Year for any Jews out there reading this!

I recently improved how Eric's and Sanae's cookbook show up in Amazon.com search results. This should improve book sales and bring more awareness to the general public. Now, when you search for their book, it will show up if you run a search for "vegan cookbooks" or "vegan" or "vegan macrobiotics" or "macrobiotic cookbooks". While all sellers want their products to show up on the first page of search results, "Love, Eric" and "Love, Eric and Sanae" are showing up on the first few pages, so be sure to purchase them if you're looking for a great cookbook!

Sanae asked me to find other ways to increase book sales, so that's my next mission! I'll keep you posted :)

Took the dogs for a nice walk today to the local park. I miss Dore and Kin, but they're in doggie heaven now.

Bye,

Joel

From Annalisa

2008-10-15T19:03:00.000-07:00

I really had a lot of fun yesterday at Studio Mugen.
Everybody's busy with the GRAND OPENING OF SEED!!
Eric today offered me one of his choc truffles, and I have the feeling I'll be his best customer...
Funny, every time I 'd eat something chocolaty and sugary my heart starts racing, I have sweats and I have itching in both my eyebrows (go figure, U guys don't ask me why 'cause I have no idea..), without mentioning I cannot sleep at night...
Well,after eating one of Eric's desserts I never had this problem...and it's because he really doesn't use any refined sugar or white flour. It really makes a difference for my sweet tooth:-))
Junko's not comin'back (I'll miss her a lot) from Japan, at least for a while...so thyere's a new girl, Amy, who happens to live down the street from here, and she's very good with graphics and computers.
I also finally meet Christy Morgan, which we met through a macro yahoo-news-group, and found out we were working/volunteering for the same person, Sanae!!
I already like them both, and they 'll make this place even more enjoyable.
Again, I made lunch today, after bringin'Kula and Oro out.
Sanae's very sweet in reassure me that I don't have to feel ashamed when I cook for her and Eric...well...I still feel kinda embarassed!
Ayway...here are some pics from today and also the cat has lost the sensitivity in her tongue,so she needs to be fed by Eric and Sanae4.
I thought this moment was very sweet, it looks like 2 parents feeding the baby. I was very touched, and I had to take a shot of it.
I won't be around next tuesday (I'll be in North Carolina for a macro retreat with Lino Stanchich), so until then I send U all my blessings,
ciao, love
#Annalisa#

A NEW CHAPTER FOR ERIC AND SANAE - NEW BEGINNINGS FOR THE VEGAN AND MACROBIOTIC WORLD

2008-10-10T11:55:00.000-07:00

Hello everyone!

Sanae and Eric both have a dream of opening their own restaurant, and that dream is now becoming a reality!

Their restaurant "Seed" is opening soon. It is an Organic Vegan Macrobiotic Kitchen, located at 1604 Pacific Avenue, in Venice, California. The zip code is 90291. The phone number is 310-396-1604. The website is www.seedkitchen.com
The restaurant will be open daily from 10 am to 9 pm.

Seed has been advertised in the "Japan Up!" magazine, which contains Japanese cuisine and trends. See page 35 of the October 2008 edition. The magazine is free.

The restaurant is already gaining a lot of publicity, and there is much progress being made on all fronts! Here's what Eric said about the restaurant: "At seed we believe that food is an essential source of our energy, health and happiness. We prepare vegan, macrobiotic cuisine with no animal products, dairy, eggs, or refined sugars. We use locally grown organic produce whenever possible. In the same way that a seed provides the beginnings for a vibrant plant, the food we eat provides the beginnings for a vibrant, flourishing life."

Seed is located right near the beach. The location is great, and will without a doubt attract many different people. I can't wait until it opens!

In addition to working on the restaurant, Sanae has been writing her new vegan macrobiotic healing cookbook called "Love, Sanae." It's very inspiring to see how far Sanae has come on her journey. She is a role model for the entire community. Her and Eric are finally realizing their goals, and it's very powerful to see this happening.

I am honored to be volunteering here at Studio Mugen. It's so nice to see the progress being made. Eric and Sanae are a pleasure to work with. They're both working very hard to change the world of food both for themselves and the world.

Till next time...don't forget your miso soup tomorrow morning!

Happy eating,

Joel

Annalisa de head chef

2008-09-30T12:27:00.000-07:00

Ciao, another wonderful day in Santa Monica...just got here and try to talk to Louise in french, for the very little I know...now Eric and Loise are here, and they are sanding the dining table outside.
It's really a wonderful sunny day, and evry day I thank God for taking me over here in Southern California...I'm looking forward today top take Kula and Oro out for our weekly walk.

Sooo...I guess I'll be the head chef today!!!
I'm actually a little embarassed to cook for such a cook like Eric!!
And Louise too, he said she's a great cook...and of course, Sanae, my macro teacher...wow, I have to be good today!!
We are 4 of us today, Junko will still be in Japan for the next 2 weeks.

I'll use some leftovers, some buckwheat, I'll try to make it pretty, and some red lentils.
I'll also make some greens and maybe I'll cut some pickles too.
Guess that's all for today.
Blessing to everyone,
talk to U all next week!
ciao

From Annalisa

2008-09-23T12:05:00.000-07:00

Hey everyone, it's Annalisa.
I haven't write in a while, last week nobody was here, so I didn't come.
I miss it thou...this is part of my regular routine.
Today there are a lot of people, and it makes me feel good, because I'm usually alone, I live alone and I cannot keep any pets...unless I get a note from a doctor stating that "I need it" for emotional support....does somebody have to be messed up to be able to adopt a pet??! Isn't this ridicolous??
Anyway...a Sanae's friend is here, visiting from Japan, ans Eric is here too, and his Mom, Louise, is visiting from Canada.
I wish I could speak French, she 's now alone in the garden, and not speaking any English might make Her feel isolated...I only know 1-2 words, so I cannot really communicate with her.
I'm sure She's enjoying herself anyway, even just for the great weather!! Beside, I know how hard it is to be away from family, all my relatives and close Friends are back in Italy...anyway, before I start crying (I miss'em so much!!), I 'm gonna take off, wishing everyone a great week, now I'll go walk with Kula, Oro and Ita who's here visiting us again.
Blessings, ciao #Annalisa

A decadent Macrobiotic dessert

2008-09-19T11:04:00.000-07:00

http://mail.google.com/mail/?ui=2&ik=cf5961f994&attid=0.1&disp=inline&view=att&th=11c550705629da6f

Hello everyone, I hope the macrobiotic community is doing great on this beautiful Friday afternoon. I am going to help Sanae make lunch today, after I walk the dogs and work on the website. I'm also contacting Amazon to help increase book sales. There is a lot of interest in the books, "Love, Eric", and "Love, Eric and Sanae". Over time, the Amazon and MySpace support will promote the book sales; it just takes time and patience.

As Annalisa said in her previous post, please leave us your comments! We want to hear from you!

I hope everyone has a great weekend.

Joel

Memories of Dore and Kin

2008-09-05T14:40:00.000-07:00

Dore and Kin were two very sweet and loving dogs; we will never forget them. They were both so smart and cute! I can tell that Oro and Kula miss them dearly. They are both in shock and readjusting to not having them around anymore. I just took both of them for a walk two weeks ago and now they're gone forever, but their doggy souls will live on.

I took Oro and Kula for a walk today and we went all the way to the beach! It was beautiful and there were many people on the beach for a Friday afternoon. They love going for walks. It's one of my favorite things to do here.

I recently set up a MySpace account for studio mugen, so that should promote our blogs and create more traffic to the website, but it takes time for the momentum to build.

Until next time...eat well and stay tuned!

Joel

From Annalisa

2008-09-02T11:47:00.000-07:00

Hello, Annalisa here again!!
How's everybody going?
I wanted to thank everyone who come visit our website,we are having a lot of people checkin'it out,and please, please, please,take just one minute to leave us a comment,even just to say hello! We'd love to hear how we can improve this blog.
Anyway...a very sad news is that one of the dogs, Dore ("gold"in french) is been hitten by a car about 2 weeks ago, and passed away...I was so sad when I got the news by email from Junko (Junko is the one in the picture making ice cream,vegan,of course)...Her sister Kula is very sad, and it's incredible to notice how animals have a soul and feelings....U know, since a few years ago (at least in Italy) dogs and pets in general wheren't allowed to enter churches...if it was for me it would be the reverse, considering how certain humans (if U can call them so) treat their pets...they are the beast...anyway...don't wanna go on and on on this, don't get me started!!!
So...a few yaesr ago in Italy finally the law passed where dogs could enter churches, and also, Victor Hugo said that "try to look a dog in the eyes and say doesn 't have a soul...try to look at Kula's eyes to tell she doesn't realize her sister's gone....it's just unbelievable. Dogs are so capable of loving under no conditions,and this is the way human was inetended to be...I guess before the civilization, who destroyed pretty much all human's essence.

Anyway...Dore will be always with us, in all our heart. It makes me even more sad knowing that I just took her for a walk a few days before and she was as happy as ever...Kin is also not doing good...but I don't wanna say more, because she needs positive energy around,and not even a bit of negativity...So...please,say a prayer for them.

Also, the picture I posted are from the potluck we had last wesneday. Jessica Porter just moved here in one of Sanae's guesthouse, and she was there too.
Everyone's welcome to our potluck...good people, good food, good energy, good everything.
WE had a delicious soup by Jessica (millet, squash,onions cabbage), and Sanae made the nuka pickles boiled veggies with a sesame-miso dressing (just the dressing tself...I could have ate it with the spoon!), I made a quinoa salad, Sonia made superb cabbage rolls, and Junko made a tofu ice cream using an ice cream maker. It was a fun night, hearing all the stories everyone shares.
We should do it more often.
That's all for today. Ciao!Annalisa

A wonderful Macrobiotic lunch!

2008-08-20T14:23:00.000-07:00

Hello everyone, this is Joel again.

Today we had a great lunch consisting of pressed salad and noodles. I topped it off with gomachio and it was delicious. We also had dressing for the salad. I took the dogs for a walk again and worked on the website. I also set up a new MySpace account for Studio Mugen! However, it's currently under construction, but once it goes "live" you will all know about it!

When I was volunteering in the kitchen at the Kushi Institute, I learned that it's always better to overcook greens than to undercook them. This makes sense. if you overcook greens (and many other things for that matter), you will drain them of their vitamins and they will be soggy. This is obviously not good and defeats the purpose of getting the most out of your food. However, if they're undercooked, they may be dangerous to eat for some people (depending on the condition of the person), and they won't taste nearly as good.

Keep these tips in mind next time you make greens. I always put a pinch of seasalt into the boiling water before adding the greens, and I usually cook them for about five minutes or less, depending on how much your making.

Hope this helps; have a great day!

Joel

From Annalisa

2008-08-19T10:50:00.000-07:00

Heeey, it's Annalisa again...hope everyone's doing well.
Sanae just made an aduki beans tea, it's too hot, but I'd rather burn my tongue 'cause I can't wait to have it!
It's very delicious, plus it helps streghtening the kidneys.
I do need it.
Today I met a new dog, they are house sitting her since the owner is away.
All dogs girls in the house, and as soon as I'm done writing in here I'll take all of them out for a walk and stretch. They have different personalities, and I love to get to know them better during our walks.
MMMhh, the tea is great, now ready to drink! Sometimes U can find also aduki beans ice cream, I tried it (I have a very sweet tooth:-)) and it tasted pretty good...believe me, if I say so, it does...being from Italy and having the dairy ones for such a long time (before I got to macrobiotics) !!
So,the dogs are really callin'me and lickin' my arms and feet.I must take 'em out before they eat me as their ice creM!!
CIAO and have a nice day@Annalisa

Taking care of mugen on Friday, August 15, 2008

2008-08-15T12:37:00.000-07:00

Thanks Annalisa! I'll be sure there's some sushi left for you next time. I'm surprised you didn't get to have any! Sushi sure is fun to make.

Today I took all five dogs for a walk and it was great! The weather is so beautiful. The dogs loved their walk and I got some exercise.

Eric, Sanae and Junko went to the Kushi Institute for the Summer Conference. I have yet to hear about it but I'm looking forward to learning about their experiences. I know that there were many speakers and classes at the Summer Conference, and many of the staff members have many, many years of experience with Macrobiotics, so I'm sure that it was very enriching and inspiring. I wish I could have been there! Perhaps I can go next summer. Let's hope that they are still holding the Summer Conference for many years to come!

Time to help with making the lunch and setting up the new MySpace account for Studio Mugen!

Have a great weekend everyone,

Joel

Save sushi for me - Annalisa

2008-08-05T12:17:00.000-07:00

GOOD JOB IN MAKING SUSHI JOEL, NEXT TIME PLEASE SAVE ME SOME!!!
My Tummy doesn't care if they don't look,as long as the taste is good,and I'm sure it did...:-)))))
So, here I am today, I haven't been here at Studio Mugen for 2 weeks, and I missed it, it's like part of my weekly routine.
I finished work super early today, so I came earlier, and already took the dogs out, all 4 of them.
It's good exercise for me too, it took me about 1 hour and 25 mins alltogether.
I was excited just to hear about the summer conference at the Kushi Institute where Eric, sanae and Junko went.
Next year I'm planning to go to take level 1, and maybe goin' there for the summer conference too, there are so many wonderful teachers, along with the fact the place itself is beautiful (I saw the pictures).
I really can't wait to start studing seriously, I'm trying to read books, nd take classes whenever there are some around, but I love to go when there are those evnts where U dive in the Macrobiotics for days in a row.
Here is too easy to get distracted with every day life,a dn I also have to work of course, so I don't have all the time I'd like to dedicate to the study of Macrobiotics.
I loved going to the Cruise where I took so many classes, it was great, then French Meadows,and next for me will be Lino Stanchich 's retreat in October.
Those events are too far apart, so for me coming here at Studio Mugen gives me the great opportunity to keep touch basewith Macrobiotics every week. I 'm always grateful to God I have this opportunity,a dn also, I live only 23 blocks from here (today I also came with the bicycle, the weather is just too good to use the car).
Well,all 4 now, U guys take care and please,leave us your feedback!!ciao#Best,Annalisa

An overcast but cool Friday, August 1, at Studio Mugen

2008-08-01T10:23:00.001-07:00

Hello again everyone, this is Joel!

I'm preparing my blog today as the cool Pacific Ocean breeze soothes my body. Santa Monica is truly a wonderful town. It's scenic, tranquil, and a great place to have a Macrobiotic community!

Today Marco (another Studio Mugen volunteer) fed the dogs and I will take them on their weekly walk again. I made Israeli couscous this week, and boiled some cauliflower. My lunch today will consist of fish, couscous, bread, vegetables, and spaghetti.

I rolled my first sushi rolls here at Studio Mugen. It's not the easiest thing to do for a first-timer, but I managed! It's important to wet the nori and roll them tight so that the texture and presentation is good. I had vegetables creeping out of the sides of mine, but that's okay! It was my first time!

Till next time,

Joel

Thanks to Sanae!

2008-07-27T16:15:00.000-07:00

hello everyone,
it's Annalisa again. Today is sunday, nice warm day in Santa Monica.
I couldn't go to studio cause I was sick after being at French Meadow Summer Camp . I think I got a little cold from the freezing nights!
I was very happy overall, great experience, great people, and great food!! I highly recommend to everyone interested in connecting with a macrobiotic lifestyle.
Anyway, today I want to just drop a line on this: I remember Sanae told me some time ago that , since I'm Italian, I can experiment trying some dishes with pasta, since I grew up with lots of it, and I can tell it's all over my genes...today I wanted to try to make something different beside brown rice etc.., so I thought of how to make some pasta dish without tomatoes (I better stay away from them for a while since my digestion system is still healing).
So I did,and it turned out great.Today I felt like a macrobiotic italian!! But still having my miso soup...here's my simple pasta dish: organic black soybeans spaghetti with broccoli rabe and onions, . My Grandma was from the south,and She used to make the best pasta with broccoli rabe ever..mine is not even close...but it's on its way to improvement!!When I'll go to Italy in december I'll ask my aunt how Grandma used to do it...
Thanks to Sanae that reminded me where I am from.
Love,everyone
Annalisa

Cooking lunch

2008-07-25T10:51:00.000-07:00

Hello my Macrobiotic friends!

It's very important to have miso soup every morning because it warms the body and mind. If you're going to commit to anything, be sure and commit to your morning dose of miso soup.

I made a new dish a couple of weeks ago. It consists of beans, rice, shoyu, nuts, sea salt, and lettuce. It's very well balanced and nourishes the entire body. I was proud of myself for making this dish on my own!

Today I'm going to cook lunch after finishing this blog. I'm not sure what we're having but I'm looking forward to getting some experience in the kitchen! It reminds me of working in the kitchen at the Kushi Institute, where I spent 2 months. It was an experience I'll never forget!

Bye for now,

Joel

Miso Soup

2008-07-18T14:19:00.000-07:00

Hello, this is Joel. Today I took the dogs out for a walk and after I write this blog I will begin to create a MySpace page for Studio Mugen! The crew is making lunch in the kitchen right now and I had a discussion with Sanae about the importance of having miso soup every morning. Miso soup is very calming and alkalizes the blood. It warms the body and brings about harmony and balance. We underestimate the importance of healthy food and how it affects the body. Macrobiotics, a holistic approach to diet and lifestyle, is a very important element for improving one's life and overall well-being. I do Bikram Yoga three times a week and that's also very effective; it's a great form of exercise. Macrobiotics is growing and more people are becoming aware of it. However, it will be a continuous quest but the western world will gradually begin to make dietary changes. This is my belief. Bye for now!

how to promote these blogs?

2008-07-11T13:40:00.000-07:00

Hello again, this is Joel and I'm currently researching how to promote these blogs! If anyone has any good ideas on how to promote blogs, please let us know. There are also blogger chats, where people get together and discuss various blogs. This is a wonderful opportunity for anyone wishing to promote their product or service.

My volunteering today is going well, just had lunch, walked the dogs, and now I will work on the website. Keep visiting the site regularly for updated information! Thank you and bye for now!

2008-07-08T12:18:00.000-07:00

Hey there...still here!!
Please, if U R redaing this blog and enjoying it, feel free to post comments of any knid,we'd love to hear from U!!
Anyway...Today it's quiet here, Sanae is gone to a retreat with the dogs, and it's only me and Junko. Today I'll do some plum picking, the tree is about to fall, so full of delicious organic plums!
This house is not the same without the dogs hangin'around all the time...sometime they come around while I'm writing at the pc or washing dishes, and they'd start whigging the tale and look at U with those eyes saying "the ball!!!Throw me the ball...please!!!"...and yes, they
'd say "please", cause they all are very well educated dogs!!:-))
They are all 4 female, and since they are golden retriever, each on of them is named "gold", but in different languages...there's also the italian word for gold, which is ORO...then there's Dore (French), Kin (Japanese), Kura (Hawaiian)...and ,of course, there are also 2 cats, Key-Chain and Mai...I love animals, and in my place I can't have any, so when I come here I getto enjoy not also a pre macrobiotic lifestyle, but also the love and company of those precious creatures....ps.In loveericinc.com you can view the pets profile under "about us" and then under "our family".
Well...that's all for now.
Next week I'll going to the French Meadow Camp, organized by the George Oshawa foundation, in Nevada City, close toLake Tahoe and Sacramneto, I really can't wait...so, I'll write again in 2 weeks.
Blessings to U all,

2008-07-04T17:50:00.000-07:00

Vegan Macrobiotic Community Potluck!

2008-07-04T17:38:00.000-07:00

Hello everyone...Happy july 4th by the way!!:-))
I want to post some pics today...some are from the very first potluck we had back in the last wesneday of May, called "RUSKA", in loving memory of this woman who touched many people 's lives with her dedication and compassion. She helped me a lot too, when I first got started with macrobiotics. Thank you, Ruska!
Love,
Sanae

Lunch and Plums

2008-07-01T11:36:00.000-07:00

Hello, Annalisa here again...last time I was here we made plums jam, and it was very interesting too see how a jam can be so delicious and so very natural, without refined sugar added.
Sanae and Eric have the tree in the yard, so we picked some plums, fresh from the tree right in the pot...cover the big pot half with water, boil it about 4-5 hours, then add some brown rice syrup to taste...and voila'!!
Too bad I didn't have my camera, so I couldn't take pics...well...next time, comin'up!
Today it's a little chilly,at least for me. I just got here, Sanae and Junko are at the post office, and I'm here, surrounded by those sweetie pie dogs that are sleeping, waiting for them to come back, and cook lunch alltogether.
I'm wondering what's cookin'today!

Since I don't have much to talk about today, I'll say this..I don't know why I'm literally craving corn those day...well,probably cause it well satisfies muy sweet tooth :-)...safely...anyway...I was brousing Sanae's cookbook, and there are a lot of recipes with corn. The one that appealed to me was the corn chowder...so I did it....it also includes a little piece of potato to show people it's ok to have a little bit every once in a while, like if U R healthy, U CAN, yes, U CAN have some nightshades here and there, some spices, etc...always, if U R not healing from any condition in particular...so, see, macrobiotic is not all about "don't eat this, avoid that.."...It's good to know I can still have some of my fav foods...by the way...did U know U can make delicious french fries out of yams??!! Try that too!! Satisfaction guarantee!
The other day I made the corn chowder, following it exactly...I cannot begin to tell U...how delicious it was. And without dairy! It's unbelievable, was so sweet I almost didn't crave any sweet for the whole time...I particularly LOOOOVE the basil oil, whicjh I actually used also as a dressing for other recipes, like for ex. a pressed salad, it's very refreshing, and it keeps good in the refrigerator for a while, so U can really use it and use it...I could have it out of a spoon...my dad was here a few months ago, and I asked him to bring me some very good e.v.olive oil from Italy, organic of course. So I used that, and also fresh basil just bought at the farmes market on Main str. in Santa Monica.
Also, I tried the simmered turnips, and those too, came out great, very tasty.
Actually the recipes are pretty easy to follow, and I feel sorry for non-vegetarians, which they don't know what they miss...before I gave up the standard diet (january 08) I thought I was going to be miserable, eating plain this, plain that, steam and boiled food that tastes like cardboard...well, I'm very glad to see I was very wrong. Almost every dish on the planet has the vegan version, and much more healthy too...for ex., Sanae's corn chowder has no milk at all, not even soy milk, but it's made creamy just by blending half of it, and putted it back to the pot. Of course, I think U can do that with other kind of soups too, like kabocha (my fav food), butternut, red lentils, etc...Also, one interesting thing is that the more I try these recipes, and the more it opens my mind, cause I can always use the ideas and changing the ingredients around..God bless the day I decided to give macrobiotic a try.
Best to all the readers,
ciao#Annalisa

Just a thought...

2008-06-27T10:02:00.000-07:00

Whenever I mention the word Macrobiotics to someone, I usually get a perplexed look until I explain what it is, and even after I explain it, most people give me a strange look and think it's odd in some way. In the western world, it's easy to brush off foreign approaches to diet. We live in a fast-paced society where many people neglect the importance of diet and exercise. Most people I've encountered since my involvement in Macrobiotics don't know what it is, but some have heard of it. They might have some misconceptions of what it entails. For instance, some people think that a Macrobiotic diet consists only of rice and seaweed, while others think that it's limited in other ways. The point is that many people think that, with a Macrobiotic diet, one is not allowed to eat most foods. This is simply not true. The diet is very diverse and consists of many foods. Of course, what a person can eat or not eat depends on his or her condition (if any), allergic reactions (if any), personal preference, and other factors. Personally, I love the food; It's absolutely delicious! And I feel better after eating it. It also improves my brain power, emotional states, and many other facets of my life. I intend on maintaining my Macrobiotic diet from now to posterity. Till next time... !

Joel

Guests from Mexico are coming

2008-06-24T11:03:00.000-07:00

Ok, today there's a great energy in here, Sanae just told me she's going to have 2 guests from Mexico, and we're all goin'to have lunch together (I'll get to help for lunch, God, help!! :-))...
I didn't know this, but Sanae is making available the whole macrobiotic experience at her place to whoever wants to do it...2 types of experiences: one where the person just comes here, relax, eat macrobiotic meals, and just get to live a macrobiotic lifestyle for a few days...another one, the person comes here and she/he can request to take classes from Sanae, lectures, and also got nice shiatzu massages, along with helping in the kitchen to learn...in other words, HOW TO LIVE MACROBIOTICALLY in the big city...Sanae is very good at makin' this possible, I mean, she recovered herself from a terminal disease, and she endorses a healing style, but flexible at the same time...R U askin'yourself HOW?! Well...come here and look with your own eyes....again, I said this many time, but I have 2 say I'm so grateful I get to spend here some time to learn all this, every week.
A note:
I was reading a Denny Waxman's book the other day, and I found this concept outlined in the following example: macrobiotic is to be align with nature...nature is balancing and flexible at the same time...balancing cuse is predictable: we all know when the sun will rise, when the sun will sunset (not the right English, but I don't know the word for it , sorry :-)), and the same fo the moon, we also know what way they'll both go in the sky, every day....also, at the same time, we don't know when nature will make rain, sun, cloudy, etc...so...2 different concepts, opposite actually, in the same contest...isn't it the yin and yang factor???!
I love when all this pieces of the puzzle start to come together and I can see the whole picture...It makes me wanna go deeper and deeper in me learning about all this...I love it!! I love when all makes sense...
Anyway...that's what I'm basuically learning here the most. I read lots of books and artiocles about how things "should be", and Sanae is teachin'me that there no such things like "should" and "shouldn't" in macrobiotic...it's hard to grasp this concept, since we always hear about "no this, no that....no meat, no dairies, etc..."...but at the end, it all makes sense....another great teaching is: start thinkin'about WHAT YOU CAN ADD TO YOUR DIET AND LIFESTYLE,rather than what You need to avoid...it's kinda like seeing the glass half empty toward half full....

Anyway...back to our guests...I'm lookin'forward to meet'em...I'm sure they can talk Spanish, and I can talk Italian, and we both can communicate very well....ok,that's all for now.
I'm going to start bringing my camera so I can take some pics and show what's like in here...for now, I wish everybody a beautiful day!!ciaoooooooo

cookin' yummi...

2008-06-17T12:50:00.000-07:00

Today I got out of work sooner,so I was able to go grocery shopping before coming here to Studio Mugen.
Sanae was preparing lunch, so I was watching her and she told me I could help...I thought I was too messy to actually start cooking for everybody that's here today...but she made me feel comfortable by tellin'me one thing that me,as a calculator-kinda-closed-minded european have to remember,because it's very important to macrobiotic practice: there's no right or wrong. There's no putting onions in pot before the peas, or something like that...the main thing I have to remember is TO BE FLEXIBLE, otherwise an overly tight condition (like I have) will become even tigher...good point...I haven't thought about it. Simple teaching, great concept, and even more, a huge help...I always beat myself up for forgetting to put the salt 20 minutes before the end of cooking, or I should have put 1/2 tsp of miso instead of 1/3...I always go by the book,and not too much by intuition.That's the big teaching I got out today.

Can U believe the taste that pumpkin seeds roasted with tamari soy sauce have??? Sanae mixed them in to leftovers brown rice and some light blanched scallions...sorry to repeat myself so many times in this blog, but , again, the simplest foods turn out to be so amazing just by some very simple modifications...I'm so amazed...and more to come.I can't wait.I wish I could be here 24 hours.
My best to everyone, ciao from Annalisa!!

The wonderful world of Macrobiotics

2008-06-11T14:28:00.000-07:00

Hello Macrobiotic community,

My name is Joel and I am new to Macrobiotics. I spent two months working in the kitchen at the Kushi Institute in Becket, Massachusetts, from March to May of 2008, where I learned all about Macrobiotics. Outside of my 35-40 hour commitment in the kitchen, I had the privilege of auditing Oriental Diagnosis, Shiatsu, and Acupuncture classes. In addition, I had the wonderful opportunity to learn how to cook for myself; this was invaluable and I have taken this knowledge to my home in Los Angeles where I currently practice cooking for myself in my kitchen, along with volunteering 4-5 hours a week at studio Mugen, the epicenter of the Macrobiotic community in Los Angeles.

While Los Angeles isn't as scenic as western Massachusetts (location of Kushi Institute), volunteering at studio Mugen makes up for it. The people here are very friendly and supportive, and, since they are located in beautiful Santa Monica (near the beach), we get to enjoy the ocean breeze and the wonderful weather throughout the year.

I met Sanae at the Kushi Institute in May 2008. I expressed interest in continuing to learn at home (I live only one hour from their house), and Sanae graciously took me into the community where I am now experiencing full immersion while at the same time "giving back" to the community through my volunteership.

This journey has been a very rewarding and fulfilling one, to say the least. Since I changed my diet, I've been feeling better and have lost weight. I'm more conscious of what I eat. I've been reading books, including the ones released by Sanae and Eric. You can find out more about these books on this website.

Please come back to visit us! We'd love to hear from you.

Joel

What I learned from cooking class

2008-06-10T12:08:00.001-07:00

Sooo...there was the cooking class last saturday...we were 9 people, some new faces to me, and some not....and the day was sunny and warm.

Can't begin to tell U how much I've learn just only by watching Eric cutting the veggies...

The recipes were from their cookbook, and when I read them I thought:"Oh,yeah,I can make this...easy!!"

...sure, but being in a live class is a complete different experience....

So many things a book cannot tell U, like why U R washing the rice in a certain way, or if U cannot have some kind of food or herbs or condiments, how U can subtitute it and, most important, WHY... A cookbook, even if it is a very good one, doesn't say that, even if , of course, the recipe means a lot, but it's not everything.

Most of the time when we cook we just follow whatever the recipe says, without questioning why we do this or that.

A book is useful, but doesn't answer your questions ...all those things U can get out of a class like this.

Making the food "cute and pretty" is also important to be able to fully enjoy it...

In Italy we say "The eye wants its part", not sure if there's a similar expression in the Usa, but I think U understand what I mean... and I've always thought that this was useless, spending a lot of time to cut the food in different shapes and forms, and, at the end, it all goes in the same place anyway, so why bother??? Well, I couldn't be more wrong... when I ate the food today I noticed how my mood was different , more cheerful, probably made so from the rainbow mix of vivid colors and shapes all the veggies had...

Personal Note: I see the whole macrobiotic thing like a LIFESTYLE and not just merely food...food nourishes us, sure, it's our fuel, but if U R eating it in front of the tv or pc while U R checking your emails, or lying on the couch in a sleeping position, without paying any attention to relax your stomach muscles by deep breathing and not chewing each bite very well...the nutrients in the food will just not be absorbed from your body, causing all kinds of troubles in it...mental and physical.... I did it...I tried it....

When I started macrobiotic the TV was a must, phone ringing all the time, sometimes reading, and a lot of times eating standing, in 5 minutes or less (La style...so sad...)....I felt almost no difference in my body since I started changin'my lifestyle too...that's when I started seeing the real difference, both in my mind and body.

Anyway.....just wanted to say how enthusiastic I was about the class...the simplest foods were cooked by Eric and Sanae in the most delicious way ever...

We started with a melon soup, refreshing and very summertime (Eric showed us it could have been served in a glass just as a cocktail!)....NOTE: for example, because it's fruit, I'd have consider it as a dessert...but Sanae explained me that , actually, that kind of soup it's very good to prepare your stomach before the meal...and, again, here's one of the many advantages of taking a live cooking class.

A simple salad (actually, my favorite dish of the day: quinoa, baby greens and kale with lemon and olive oil dressing) felt just like heaven in my mouth...going to the fancy gourmet veggie pancake (with tofu sour cream...yummy yummy yummy) that has nothin'to envy to IHOP...

Other dishes were brown rice and corn (simpy delicious as well, I want to try it tomorrow for lunch:-)), and Sanae made some fresh gomashio and served some carrot pickles...

I was delighted, and feeling very fortunate I have the luck to be part of all this...

I really encourage everybody taking live cooking classes...their value is just without price (I hope it's the right English...but I'm sure U know what I'm talkin'about :-)))...ciao!@!

From Annalisa

2008-06-06T16:37:00.000-07:00

Yesterday I was pretty tense (that's just how my day started...too yang!) and I relaxed a lot when I got to the Mugen studio. ..great sunny day, miso soup (that Junko made,delicious...how could she cut the scallions so nicely thin???? God, how much do I need to learn...) eaten on the porch and chatting alltogether.
Lookin'forward for the cooking class this coming saturday...and the food tasting expecially....melon soup...yummy!!!!ciao ,best to all#Annalisa

2008-05-28T15:02:00.000-07:00

Hello,

I'm Annalisa, I 'm from Italy and currently I live in beautiful Santa Monica, Ca.

I 'm just a newbie with macrobiotics, but so far, I have to say, it's been an interesting journey for me, and I'm always excited about what's going to bring me next...I mean, I have some pretty unusual health challenges for my age (I'm 32), and after spending thousands in doctors, pils, etc...I decided to give macrobiotic a shot...the seed was planted in me a few years ago by a Friend of mine in Italy who cured herself with Macrobiotic. Of course, by being healthy and cocky, I didn't need to give up my meat, dairyes and sugar which they were my Gods...Few years go by, and now I'm faced with some health issues that no doctor can figure out...so,tired of this, the seed that was planted years ago has grown in me, and here I am.

I spent hours at the computer searching for contacts around here, and Thank God, I found it.

Sanae opened the door of her house to me I'm blessed I found this place where I get to hang out with nice girls and learn at the same time.

In this house I had my first macrobiotic class on how to make the basics, Gomashio, brown rice and miso soup...I was just reading "the macrobiotic way" by M.Kushi, and I didn't realize how many things I was doing wrong since I took Sanae's class. And after that, I realized how much I need to learn in order to make things right and healing for me.

That's why I'm blessed to be here. I believe God put me here so I can change my life for the better.

And also, one thing has change: after knowing what meat, dairyes and sugar do to my body my cravings for them is almost gone....and I can always satisfy that "almost"with the great macrobiotic desserts that I learned to make with Eric and Sanae's dessert book.

Enjoy the blog!!!!

ciao#Annalisa