Gourmet Ethnic Cooking Series: Indian

The last place I enjoyed really tasty Indian food was in Japan where there were numerous places to eat out. Every once in a while, I crave this type of cuisine, but have a hard time dodging eggplant, potatoes, and tomatoes, which don't always agree with me. The following menu was created when the Macrobiotic Community Dinner was still happening, and I decided to teach it as part of the 3-week Ethnic Gourmet series. Some of the recipes are adapted from World of the East Vegetarian Cooking.

For the class, the menu was :

Red Lentil Dahl
Quinoa and Veggie Samosas
Apricot Raisin Chutney
Spiced Basmati Rice
Carrot Halwa


Ruth took numerous photos of me assembling the samosas and the group that I can share with you (thanks Ruth!).
We had a engaging time talking about macrobiotic principles, including yin and yang foods, what is moderate and extreme, the effects on the body, and why it's important to eat variety that is better quality yin/yang.

Of course, the best part is dishing up and eating!!


We finished the meal with this carrot pudding and a spoonful of vanilla soy ice cream on the side.

Testimonial:

"Leslie, the class was fabulous! I totally enjoyed watching you cook as well as learn more about yin/yang and the energetics of different foods. The Indian menu was such a treat. I've gotta try rolling out those samosas (you make it look so easy), and seeing if I can duplicate that yummy dahl and apricot chutney. I was pleasantly(!) surprised at some of the food combination, eg, rice and shredded coconut, and carrots for dessert with ice cream. The exotic, complex flavors were outstanding. You can bet I'll be trying all of these recipes soon! You did it again! Mahalo nui, R"

Growing My Own

One day just a month or so ago, I got inspired to grow my own food and threw some seeds into a planter. Just a relatively short time later, I have a wonderful salad blend, including red russian kale, mizuna, and arugula. My other veggies and herbs are growing nicely, but the turnips and radishes are getting munched by very hungry caterpillars. Have to figure this out naturally!

Windward Farm Tour July 24, 2010

On July 24th, I met about 40 other people via Kokua Market to take a farm tour to the Windward side of the island. The point of the tour was to get to know the farmers on the island and learn all about who is producing our food. The very lovely Susan Yamada jumped in with me so we could ride out there and took some amazing video (you'll see the links to her videos just below).

The first stop was Waiahole Poi Factory on Kamehameha Highway where we all made sure everyone was together before heading up to Reppun Farm. Here is the storefront for the Poi Factory (video). From there we drove up into the valley and crossed a stream to get to the farm (next video). You can see how absolutely lush the valley is on the windward side of the island.

We made our way up to the farm and learned about their incredible shangri la including the battles for water, a precious resource on the island; their bees and how to keep them healthy and thriving; their coffee beans and roasting process (a VW bug windshield wiper motor runs their roaster); and a fruit eating piranha that is part of their aquaponics system. The Reppun's are entirely off the grid, using solar and hydro electric power. Everywhere you look, they have food growing, high and low! In the following photos you'll see the coffee roaster, lilikoi, evidence of bees and honey, and the achiote tree. Some of the women who were with us were from the Phillipines. They call this the lipstick plant because you can break it open and use it for lipstick. The colors were stunning!

We wound around the land and came upon their taro field. All of the farm is incredibly beautiful, but the taro loi (patch) in specific was breathtaking and idyllic. They pump the river water in with the hydroelectric power and flood the patch. This taro is known for being hard from the cold water, and apparently the people are also rumored to be hard headed (this is what one of the Reppun brother's said.....).


One of the most surprising things to me there was the cashew tree. I've never seen how this nut is grown until now, and I love learning new things. The fruit itself is sweet and juicy, and has a flavor and texture much like starfruit. The nut grows out of the bottom of the fruit.

We took a break by having lunch at Sweet Home Waimanalo where Kevin Vacarello told us about their farm-to-table efforts. (I enjoyed the tofu and black bean burger with a sweet potato salad and mango dressing, as well as 'nalo greens with a vegan BBQ dressing. Mmmm...)

The last part of the tour took us to Palaka Moon Farm where we saw the farm in its very initial stages of preparation. They plan to grow everything possible to serve in their restaurant and to make the farm itself zero impact on the Earth. It was interesting learning about the physics behind engineering a farm that is not only sustainable but leaves no footprint on the earth and simultaneously seeing it in action at Reppun's. It was a great contrast to see what it takes to establish a farm that can provide food for the community.

We all had a simply fabulous day. I know I did!

Gourmet Ethnic Cooking Series

The Gourmet Ethnic Cooking Series is underway and there have been rave review for the Tempeh Tacos, Spanikopita, Dolmas, Baklava, and Mexican Chocolate Cake, among other tasty treats.

What I'm hoping to get people to embrace is that there is no need to ever deprive yourself of good, tasty, food. You get all the flavor, all the fun, and quality of life.

What makes me feel good is that in eating a diet that is plant-based, local, and organic whenever possible that we are doing good for our bodies, for the Earth, and fighting the corporate food system. When we choose to avoid processed and refined ingredients that lead to chronic illness we feel so much better, physically, emotionally, and morally as well.

The next class will focus on Indian cuisine. When I traveled to Barcelona, Spain, I went to a Hindu Vegetarian restaurant that served the most amazing samosas I have ever tasted. My love and memory was so strong that I recreated them for one of the last Macrobiotic Community Dinners that we served before they ended. I'll be teaching my super yummy recipe for the samosas!

Cheers to good health, empowered people and communities, and to fair food.....

Blueberry Kanten

One of the main emphases in macrobiotic cooking is harmonizing your cooking style with the seasons. We're in the thick of summer right now in Hawaii, and coming home, one of the most refreshing snacks that I love is kanten.

The main ingredient in kanten is agar agar flakes, an odorless, colorless sea vegetable which contains no calories. Kanten is made from fruit and fruit juice of your choice, agar agar flakes, brown rice syrup, and a pinch of sea salt.

One of my favorite books

This book by Carol Adams is the first one I happened to find that got me to look at food in a whole new way. Reading this was the seed that was planted and has now grown and been integrated into my current food philosophies. A must read!!

Testimonials from Hiroyuki's Visit

My teacher, Hiroyuki Naka, was here on July 7th to hold health consultations. We were fully booked, and I wanted to share a couple of the testimonials from the participants:

"Naka-san is focused, perceptive, present and kind - qualities needed to make someone feel special and important. He allowed me to feel the importance of health; I so appreciated his sharing his knowledge of foods and how to prepare them to enhance my health. I truly appreciated him focusing specifically on my needs.

I know he has the gift to help increase people's health through food, nature's own medicine to heal our own bodies. He is a reflection of his own authentic, genuine and healthy lifestyle - a true inspiration for me!

I felt honored and blessed to have had the opportunity to be evaluated and assisted by Mr. Hiroyuki Naka and I would highly recommend his health consultations to everyone IF their highest priority is health.

I look forward to my next health consultation with Mr. Hiroyuki Naka!" M. Kosasa

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"I had a 90 minute consultation with Hiroyuki Naka and it was definitely worth every penny! It truly was a powerful and life-changing experience. Everything he said resonated with how I've been feeling and I loved that his advice for healing incorporated both food/physical and prayer/spiritual. When he encouraged me to pray for my inner self, I had chicken skin. He not only gave me the foods I should and should not eat but the words to use in my prayers. He understood me on so many levels and I strongly feel that if I follow his direction, my life will change dramatically for the better. It already has. He is a gifted soul and anyone would be blessed to have an encounter with his kind and knowing spirit. I will definitely follow-up with him again. It was crucial that I receive his guidance on my journey to wellness!! Mr. Naka was able to take everything I've learned so far from Dr. Shintani and even Macrobiotic Cooking classes and individualize a health plan specifically for me and my growth. This experience took everything to another level, a more personal level. We are all on our own journeys with our own issues and Hiroyuki Naka is the most gentle and wisest guide that can help each soul follow their own path to light. DO IT!!!" ~~ K. Loebl

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"Hiroyuki Naka is a truly gifted counselor with insightful knowledge. He gave me invaluable advice and guided me to make healthy changes in my diet, cooking, and busy lifestyle. He possessed a keen sense of intuition about my health, and I was amazed that he understood and analyzed my condition so thoroughly within the hour I spent with him. I would highly recommend Hiroyuki Naka to anyone who wants to move toward a macrobiotic path of vibrant health!" F. Nishimoto

Kauai Cooking Class Travelogue

On Friday, July 16th, I flew over to Kauai to meet Sharleen and Arthur Isoshima who generously hosted my first cooking class on Kauai. The two of them are genuine ambassadors of the aloha spirit.

They secured a perfect place for the class, the Jam Room at Kukui Grove in Lihue. In addition to the wonderful students, I was surrounded by late greats, which I found comforting. (Did you know that John practiced macrobiotics?)

Shar and Art helped me gather the ingredients for the class from Papaya's Natural Foods in Kapa'a. I always enjoy seeing what other stores have to offer outer-island and this is a well-stocked one. The majority of the produce we were able to find local and organic. Later that day, I was very blessed to meet Kim Thich, a long-time macrobiotic practitioner who recently moved from the east coast with his wife to Kauai, and we all sampled a few of the items from his very beautiful and healthy organic garden.

The Introduction to Macrobiotics class was incredibly fun and I am grateful to all who came and spent their Saturday morning learning. (below is Shar's photo)

The following day, Shar and Art treated a few of us to a whirlwind adventure on the west side of the island! We went to a salt loi to see how Hawaiian families traditionally harvest sea salt, Hanapepe for taro and sweet potato chips, the Kauai coffee plantation, to Waimea Canyon, and to Koke'e State Park. Everything was breathtaking!

(the last photo here is April's)

On the way back to drop me off at the airport, we had pupus and drinks at the Grand Hyatt. This is a photo of the lettuce wrap I ordered.

I'd really like to thank Art and Shar again for their generosity and hospitality in inviting me over

.

July 7th Health Consultations with Leslie's Teacher

My macrobiotic journey all started for me one day when I sent an email to Hiroyuki Naka (pictured on the left, with Reni Schuh, Michio Kushi, and me) and asked him for a health consultation. During this one hour, I was able to explain to him what was going on with my health and how I wanted to work on this naturally, without surgery or drugs. He explained to me what I had been eating was creating the problems, and that if I avoided those food items and instead ate a macrobiotic diet tailored to my condition, that I could get better. I diligently followed his recommendations, and not only did it work, but I also had my whole life path change in so many positive ways.

Hiroyuki (pictured here with his wife Mie) will be in Honolulu on July 7th to offer health and life destiny counseling.

What is a health consultation?

Health consultations are one-on-one meetings between you and a macrobiotic counselor to discuss your particular needs and to receive individualized recommendations for how to strengthen or regain your health. The recommendations will touch upon many aspects of diet and lifestyle from specific foods or dishes that will help to improve your health to daily practices such as walking, sitting down for regular meals or doing a body rub. Your recommendations are specific to you and based on macrobiotic principles of health and well-being. Health consultations with Hiroyuki also include a visual diagnosis.

Life destiny counseling includes how to reach your dreams through food, including items such more money, the relationship you desire, and the job you’ve wanted to achieve, for example. It can also include how to heal from painful events in life. (When I wanted to get an important job, for example, Hiroyuki told me what I should eat for the days leading up to my interview. He did the same for a marathon runner in Japan so that he could win the race – and he did win! Everything is energy, so when you match your vibration to exactly what you desire, you can achieve it!)

If you are ready to get serious about your health and your dreams, a consultation is the fastest route.

For prices, see my website

For questions and to set up a time, please contact me directly.

4 coaching sessions for the price of 1

Do you want to eat and live healthier but feel like you:

lack time?
worry about the cost?
worry about your family's reaction?
wonder how to integrate new ingredients into what you're already doing?
experience fear about getting your feet wet?
lack confidence or don't know what to cook?
want to learn menu planning?

These items are the blocks that you have to your success, including emotional and in your belief system. (We all have these, no matter where we are in our lives right now.) I would love to guide you through change gently and in a way that is manageable for where you are right now. Too much change at once can be very overwhelming, so I am going to show you how you can break this all down so you can integrate the information step by step in a safe environment. With this, we are going to take a deep inner look at our current belief system.

"It's like having spyware on your computer that slows your system down. You wonder why your computer doesn't run as quickly as it used to."

Similarly, our beliefs are running subconsciously all the time and we are not aware of this. The constant mind chatter uses up precious energy and prevents us from moving forward on our path to health.

Through combining the practical steps with this inner work, you will see yourself LAUNCH! You may have had a belief for your whole life, but once aware of it, you can change it in an instant.

Hope you will take advantage of this course and my discounted coaching services!

See Yourself Doing It, And You Will

The Art of Visual Diagnosis

Warren talks about the class we'll experience on Friday, April 16th, from 7 to 9 pm



See Leslie's website for more details

Myths and Misconceptions about Macrobiotics and Nutrition

Would you like to find a new level of health and vitality? Warren Kramer shares how the understanding of macrobiotic principles can transform your health and lead you to an even more amazing life. This lecture will take place on Thursday, April 15th, 2010. See Leslie's website for more information.

Nature is Connection to Health

Cooking Class: Adjusting to Warm Weather and Tropical Climates

The recipes taught in Saturday's Cooking Class (that's 4/17/2010) will be:

• Corn Chowder
  
• Mediterranean Style Barley Salad
• Fresh Chickpea Salad
  
• Asian Salad with Sesame Dressing
• Red and Green Mixed Veggies
• Glazed Pineapple and Strawberries

Sound good? Come join us!

For more info, and to register go to Leslie's website

Warren Kramer Seminar

After coming for the first time in October of 2009, Warren Kramer, an internationally renowned senior macrobiotic educator and health counselor will be back to teach us more!

Enjoy a variety of ways to participate, including:

Lectures/Cooking Classes The goal of practicing macrobiotics is freedom and happiness. Without our health, we are not free to live our lives as we wish. Macrobiotic education teaches principles we can use to guide our own lives. Yin and Yang, or the complementary and antagonistic aspect of all of life, are at the core of much of macrobiotic education. It is the study of change.

Lectures will include:

1) Myths and Misconceptions About Macrobiotics and Nutrition $30, Thursday April 15, 7 to 9 pm

2) How to See Your Health; The Art of Visual Diagnosis $30, Friday April 16, 7 to 9 pm

3) Application of the Five Transformation Theory to Discharge Past Foods $30, Saturday April 17, 9:30 to 11:30 am

4) Fifty Ways to Love Your Liver $30, Sunday April 18, 1:30 to 4:30 pm

Cooking Class will be:

Seasonal Cooking for Warm Weather and Tropical Climates $50, Saturday April 17, 1:30 to 4:30 pm

Click on the lecture or cooking class title above to learn more and to pay. It will take you to a separate page with the course description and PayPal button.

Health Consultations Schedule a one-on-one meeting with Warren Kramer to discuss your particular needs and to receive individualized recommendations for how to strengthen or regain your health.Your recommendations are specific to you and based on macrobiotic principles of health and well-being. A limited number of personal consultations with Warren are available. They can be scheduled Wednesday (the 14th), Thursday (the 15th), Friday (the 16th), and Sunday (the 18th) and will be held at a private residence in Manoa.

Health Consultation Prices and Details

All classes will be held at Pan American MOA Foundation, 3510 Nuuanu Pali Drive Please see Leslie's website for all the payment and registration details

Easy Whole Foods Cooking for Busy People (8-week series)

Easy Whole Foods Cooking for Busy People (8-week series)
**discounted class fee!**

When: Begins May 2nd
Taught by: Leslie Ashburn
Fee: $160/series; $30/class

Are you interested in healthy eating but not quite sure how to practice it? Are you overwhelmed by the task of cooking for your family?

This is the cooking class for you.

This 8-week series is intended to provide a very approachable and affordable way to commit to your cooking journey.

Leslie's vegan macrobiotic cooking classes are for people who seek a healthier lifestyle and a natural approach to diet and healing. Learn how to bring more balance, flexibility, and joy into your life through the power of food. In each class, you will discover the importance and health benefits of a whole foods plant-based diet. Only the freshest, organic, seasonal ingredients are used in a variety of sumptuous and enticing ways. The recipes shared in the class are easy to prepare, even if you have just a little bit of cooking experience.

Classes include an introductory lecture, demonstration, recipes and educational material. The atmosphere is casual, interactive, and friendly. All questions welcomed during the cooking classes. We sit down to enjoy a delicious taste of the food, followed by cooperative cleanup.

Series includes recipes for:
grains
beans
sea veggies
greens
root veggies
round/ground veggies
soup
dessert

Early Registration is required. The entire series is $160. You can sign up ala carte for $30/class.

Power Foods: Public Cooking Class

Date: March 19, 2010
Time: 5:30 pm	to	8:00 pm

In this class, you will learn how you can utilize the macrobiotic approach to gain more energy and a happier outlook.

You’ll learn how to use some of the world’s healthiest foods rich in fiber, vitamins, minerals, and antioxidants. Recipes include:

• Hearty Peasant Soup
• Tempeh Bacon Sandwich w/Sundried Tomato and Olive Tapenade
• Marinated Beet Salad
• Dark Chocolate Truffles

Pan American MOA 3510 Nuuanu Pali Drive

Leslie, the teacher, is an internationally trained chef who brings an ease and expertise for creating cosmopolitan macrobiotic food in people’s homes, changing stereotypes about what it means to eat healthy. She lovingly prepares colorful, dynamic plant-based dishes including macrobiotic cuisine, international cuisine, food-based remedies, sugar-free desserts, seasonal gourmet dinners, and more, with the highest quality local, seasonal, and organic ingredients.

link to Leslie's website where you can register for this class: Power Foods

Tying the knot

KP4_5232.JPG
Originally uploaded by Kanu Hawaii

I was honored to be invited to Kanu Hawaii's 2nd Birthday Party. I was learning how to tie a variety of knots. Great fun!

Cooking Class: Ready, Set, RENEW!

Date: January 10, 2010
Time: 4:00 pm	to	6:30 pm

For many, holiday indulgence often leads to weight gain and digestive problems, among other ailments. This class is intended to help and inspire you to get back on a path to health after the holidays.

You’ll learn:

• Foods to avoid so that you can detox
• Foods to add to help digestion and build natural immunity
• Ideas for healthy snacks
• Mindfulness techniques during meal time
• How to start becoming a more conscious consumer

Leslie’s recipe demonstration will include:

• Tempeh Collard Wraps
• Tahini Sauce
• Vegetarian Pho
• Pears with Blueberry Sauce

You taste the food and take home the recipes.

Leslie’s classes are very interactive, friendly, and informative.

For payment and location, please see my website.

Stagnation

If you have been feeling stagnated in your life, take a look around your home and also, in particular, in your refrigerator.

HOME:
Do you have stacks of things that haven't moved for eons, that you never use, and that you are hanging onto "just because"? Clean them out!! Make room for new fresh things in 2010.

REFRIGERATOR:
Are you vegetables fresh as can be? If they are wilted, old, and turning yellow, PLEASE, do yourself a favor and throw them out. Vegetables are best when fresh. Do you really want to save money and use the excess up if that means you also feel wilted and old after eating them? Everything has energy - please be mindful and conscious of the energy you're choosing around you. Maybe it's time to shop one extra time per week and also perhaps buy less when you do go shopping so you don't waste.

Pantry Must-Haves for Macrobiotic Cooking

For healthful and varied macrobiotic cooking, I recommend these following items. Don't know what they are or what to do with them? Try a Google recipe search and see what pops up! This can be a great way to build your repertoire of recipes. Stocking these in your pantry helps make cooking easier so you can just pull out something from your cupboard to prepare for delicious and tasty meals.

1. Brown Rice Syrup
2. Miso (I have white, barley, & brown rice)
3. Umeboshi and Brown Rice Vinegar
4. Unprocessed & Unrefined Sea Salt
5. Sea Vegetables (nori, wakame, arame, hijiki, kombu, dulse)
6. Dried Shiitake Mushrooms
7. Whole Grains (brown rice, barley, quinoa are a few great ones)
8. Dried Beans (azuki, lentil, black turtle, garbanzo/chickpea, pinto are some good staples)
9. Cooking oils (olive oil, toasted & untoasted sesame)
10. Shoyu (soy sauce) and/or Tamari (make sure this does not have msg, food coloring, or any other addditives or preservatives)
11. Kuzu root starch for desserts and sauces

Beyond Potatoes, Tomatoes, and Spinach

Hearty greens and savory roots add pizazz to your meals. However, potatoes, tomatoes, spinach and chard are ubiquitous in cooking, especially vegetarian and vegan. Perhaps you have not given much thought to some of the wonderful variety that is available (many which are grown locally and organically here on Oahu)?

For greens, try some of the hearty winter varieties that are high in minerals like calcium and iron. You can steam, blanch, saute, have raw in salad, and put in soups, stews, and casseroles:

• Collards
• Kale
• Mustard Greens
• Watercress
• Broccoli Raab
• Tatsoi
• Daikon and radish tops
  

For root vegetables,

• Hakurei turnips
• Carrots
• Parsnips
• Burdock/Gobo
• Lotus/Hasu/Renkon
• Sweet Potatoes/Yams
• Rutabagas
• Daikon
  

Yum

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Originally uploaded by macro808

Dinner Menu for "Last Supper"

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Originally uploaded by macro808

Great friends

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Originally uploaded by macro808

We had 9 tables of friends enjoying the meal. Anjali and Brian have almost never missed a dinner since they found out about them. Thanks you guys for your support.

Waiting in line for the final Macro Dinner

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Originally uploaded by macro808

We had our last Macrobiotic Community Dinner on 12/16/09 after almost 4 years of serving the community vegan macrobiotic food. Thanks everyone for supporting us!

>> 12 TIPS FOR STAYING HEALTHY FOR THE HOLIDAYS <<

1. Take a healthy and delicious dish to share with everyone at holiday
gatherings.

2. Stop eating when you are 80% full. There are always plenty of
leftovers during the holidays. You'll probably get a chance to taste
it again.

3. Fill your plate with smaller portions of each dish. Overeating is
one of the culprits of holiday sluggishness and extra holiday pounds.

4. CHEW each bite 20-25 times or more (no matter what you eat). This
can keep you from overeating and give you more time to enjoy mealtimes
with friends and family. It also leaves you more satisfied with what
you eat.

5. Eat a healthy meal before going to holiday parties, and take a
healthy dessert with you. It makes all that decadent (and fattening)
holiday food easier to resist.

6. If you eat snacks at parties, SIT DOWN to eat your food. Our bodies
process and digest food better when we are sitting down.

7. Use rice syrup, barley malt, maple syrup or agave nectar to replace
the sugar in your holiday desserts.

8. Set holiday GOALS for your health with a friend or family member.
It is always easier to resist temptations when you have a buddy and
someone to whom you can be accountable.

9. Take time to tell someone how much you appreciate them.

10. Holidays are usually busy and stressful. Treat yourself to a
shiatsu or healing massage to help you relax.

11. Make a list of things for which you are thankful.

12. Take time to reflect on what is really important to you in your
life. (And make sure you are spending at least some time doing these
things)

Enjoy your holidays! And remember the rule:

If you eat something that you know is not the best for you....
SAVOR and ENJOY every bite, and leave the guilt out of it.

Rebalance Yourself After Overindulging

Overdid it this Halloween and turned yourself into a sugar zombie? Here's what you can do...

Eat simply for a little while: focus on a plant-based diet such as whole grains, beans and bean products, vegetables, sea vegetables, and naturally fermented pickles.

Try a macrobiotic home remedy called ume-sho-bancha.

Ume-Sho-Bancha

This tea is reputed to help relieve fatigue and obtain relief from over-consumption of sugar, fruit, or acid-forming foods and beverages.

½-1 umeboshi plum (no msg, sugar, or food coloring)
½-1 tsp traditional handmade shoyu
hot kukicha tea*

Place umeboshi in a cup and mash with a chopstick. Add shoyu. Pour in hot tea and stir well. Drink liquid and eat plum while hot.

*Kukicha is a Japanese tea made from the stems and twigs of the tea bush and can be found in your local health food store.

This remedy is very strong, so do not drink too often.

Healthy Holiday Cooking with Slow Food Oahu

Date: November 15, 2009
Time: 4:00 pm	to	6:30 pm

Holidays can get a lot of people down. So many of us overeat and eat the wrong foods, leaving us feeling sluggish and grumpy. There’s another way to celebrate (and even meat lovers enjoy these dishes)!!

Leslie will teach everyone how to make healthy whole food dishes that keep your energy strong and your body light, while at the same time maintaining all the flavor that you love.

• Holiday Rice
• Shiitake Gravy
• Watercress, Fig, Artichoke Heart Salad
• Pumpkin Bread

To reserve your space at this special event, please RSVP by Monday, November 6 to Michelle at SFO.reservation@gmail.com . In your RSVP please include your name, member status, phone or email and the name of any nonmember guests you would like to bring. THIS EVENT IS LIMITED TO 15 PEOPLE, so please reply quickly if you know you would like to attend.

Non-members who are not guests of a member may sign up after October 19.

The cost for members is $35 and nonmembers is $40, and payment must be received by Friday, November 13.

Directions and further details will be sent to all confirmed participants the Wednesday prior to the event.

http://www.slowfoodoahu.org/

Class will be held at Baby aWEARness in the Manoa Marketplace, on the second floor above Bank of Hawaii.

Optimal Health and Healing Through Macrobiotics a BIG SUCCESS

We had so much fun and learned a tremendous amount from Warren Kramer while he was here on Oahu. If you were unable to attend, he'll be back in April of 2010. We are already planning lots of interesting classes for you.

The whole event was very refreshing and revitalizing for me personally. Thanks Warren!

You probably don't experience these things, like fatigue, but if you do....

I had lunch with Warren Kramer after his morning consultations today and asked him, "What are the most common reasons people come to see you?" Here's what he said:

#1 FATIGUE!!
Weight Issues
Hypoglycemia
Skin Problems
Allergies
Arthritis
Osteoporosis
Headaches/Migraines
Reproductive Issues: PMS, Infertility, Menopause
Addictions
Heart Disease
High Blood Pressure
High Cholesterol
Anxiety, Fear, & Depression
Eating Disorders
Anemia

Warren is here to teach us all how we can address these naturally, using food and energetic medicine to heal ourselves. Restoring Your Natural Healing Ability is our first lecture! It's all about how to get out of the way so we can allow our bodies to heal and perform at their peak.

OPTIMAL HEALTH AND HEALING THROUGH MACROBIOTICS

Chard and Marigolds

Chard and Marigolds
Originally uploaded by macro808

This afternoon, I had the wonderful opportunity to go to Kahumana Biodynamic and Organic Farm in Waianae, HI. We spent the first part of the afternoon in the field harvesting chard for the Waianae Farmer's Market and then went into the packing shed to wash and bunch the greens. My job was to bunch them together. Mother Earth certainly shares her bounty and only asks to be treated respectfully in return.

Easter Egg Radishes

Easter Egg Radishes
Originally uploaded by macro808

One of the additional vegetables that was harvested are these gorgeous Easter egg radishes. They just seemed positively triumphant in this photo!

Warren Kramer cooking classes coming soon!

Cooking for Hearty Appetites:
Fried Chickpea Patties
Pinto Bean Soup
Sweet Vegetable Jam on Steamed Bread
Coleslaw w/Tahini Mayo
Stirfried Portabello Mushrooms and Broccoli Rabe
Pear and Apple Pecan Crisp

Cooking for Natural Beauty:
Hato-Mugi and Bean Salad
Cucumber Soup
Light and Refreshing Pressed Salad with Citrus Dressing
Boiled Daikon w/Sweet Miso
Arame Cucumber Noodle Salad w/Shiso Leaf Dressing
Sweet and Sour Apple Kanten

Go to Leslie's main website, and head to the community calendar, to see more and to register.

OPTIMAL HEALTH AND HEALING THROUGH MACROBIOTICS

Sunday Breakfast

typical breakfast
Originally uploaded by macro808

People ask me all the time what I like to have for breakfast. Here's a photo of what my typical breakfast looks like. In this photo, it's a mixture of brown rice and oats, topped with dried apricots and almonds, a side of blanched kale, and a handful of fresh raspberries. My beverage of choice lately has been green tea. Itadakimasu...

Sacred Kitchen

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Originally uploaded by macro808

The energy you approach your cooking with will be translated into the food as it's prepared. They say the kitchen is one of the most important rooms in the home because cooking is the highest art. The food we eat creates our health and consciousness.

The kitchen is also where I spend a lot of my time since cooking yummy vegan macrobiotic food and teaching is my job. I want the area to look beautiful and be a sacred space. When I walk into the kitchen, there are items that evoke positive feelings for me such as peace, abundance, and beauty. For example, we have milagros from Peru, Chinese good luck coins and characters, bowls filled with organic produce, organic teas, and symbols of longevity, prosperity, and welcome.

Sacred Kitchen 2

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Originally uploaded by macro808

Here is another photo of the kitchen. What kind of feelings does it give you? Leave your comments!

Offerings

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Originally uploaded by macro808

I like to offer a space for sacred and devotional items in the kitchen.

Italian Parsley

Italian Parsley
Originally uploaded by macro808

While waiting for my cooking demonstration to start at Whole Foods in Kahala a gentleman stopped by and we started chatting about books and Italian parsley. Considering that I'm a huge fan of parsley, I asked him for his recipe. He looked at me with a question mark on his face. "Recipe? Just take the leaves off a bunch of Italian parsley and add a sliced banana. Pour apple juice over the parsley and banana mixture until the apple juice covers the mixture. Blend. Sure tastes better than wheat grass juice." "I agree." "You do?"

Cooking for the Changing Seasons

Dan and I were just saying yesterday that we can feel a change in the weather. Have you felt this too?

Although it's still quite warm, we can start introducing a little bit of fall cooking to ease our bodies into slightly cooler weather.

Fall Cooking Style (From Aveline Kushi's Complete Guide to Macrobiotic Cooking)

During the late summer, energy begins to flow downward until it becomes very condensed by late autumn. The change from hot to cool weather is often sudden. To mitigate this change, we can begin to adjust our diet in late summer by including more early fall squashes and root vegetables in our meals. In autumn, food is more plentiful than at other seasons. Just as the trees produce a multitude of yellows, golds, oranges, reds, browns, and light greens, these beautiful colors are found in the cornucopia of grains, beans, squashes, root vegetables, and autumn greens, such as kale, turnip greens, daikon tops, and cabbages. Many of the foods harvested in the fall have natural preservative qualities and can be stored for several months to be used through the cold winter and into the spring. Millet and round vegetables, such as onions, turnips, cabbages, and squashes, may be served more frequently in the late autumn months. During the summer months, the kidneys and bladder are often overworked because of an excess intake of liquids, fruits, raw foods, and salty snack items in an attempt to balance the extreme heat. In autumn, the results of this imbalance are experienced in colds, coughs, and other sicknesses of adjustment. Stronger cooking in autumn, as well as the change in weather, starts to discharge this excess. At this season, we can begin to introduce more rich tastes and styles of cooking into our menus, such as bean stews, fried or deep fried foods, creamy grain stews, sweet rice and mochi, hot amasake, and pureed squash soup and squash pies. Dishes can be prepared with longer cooking times and styles, such as long, slow nishime-style boiling, long time sautéing, or kinpira style braising. Vegetables may be cut in larger slices and chunks for longer, more slowly cooked dishes. Sea vegetable dishes can become hardier and include tempeh, dried tofu, or soybeans. In autumn, foods may start to be seasoned with a little more sea salt and a little more oil. The amount of raw foods served can be substantially reduced and dried or cooked fruits used more in preparing desserts.

Warren and wife Fatim

Warren and wife Fatim
Originally uploaded by macro808

Here is Warren's amazingly sweet and wonderful wife, Fatim.

Warren shopping with Adam

Warren shopping with Adam
Originally uploaded by macro808

Warren has a new baby boy, Adam.

Senior Macrobiotic Teacher and Counselor Coming to Honolulu

Warren teaching
Originally uploaded by macro808

I was living in Japan when I started macrobiotics. I managed to find a counselor in the area, and plunged headlong into learning how to cook. From there, I became engrossed in all the lectures I could possibly attend, even though they were in Japanese.

How I would have loved to hear them all in English.

This is why I am so thrilled Warren is coming.

I first met him in Vermont, when I was working as a Cooking Class Volunteer, and again two more consecutive years after that as the Cooking Class Coordinator.

I have to say, he's brilliant. Every time I hear him lecture, I learn so much.

It's so exciting that he'll be here!!

Body Scrub

This week I was blessed to go to a Korean Spa for the first time. Part of the day's bliss was enjoying a body scrub. After sitting in the heated pool for about 30 minutes to soften my skin, a lovely Korean woman invited me onto a table, much like a massage table, and scrubbed my body from head to toe, followed by pouring hot water over me. It's pretty shocking to see the amount of dead skin that gets exfoliated.

This procedure reminds me of the body scrub recommended in macrobiotics which is an equally wonderful way of achieving the same results: clear, soft, radiant, smooth, youthful skin; better circulation; and removal of toxins from the body.

How do you do it?

Get a large bowl or a bucket of hot water, as hot as you can tolerate, and dunk a washcloth into it. Squeeze out the excess water, and scrub your body from head to toe. When the washcloth cools down, put it back in the water and repeat squeezing it out and rubbing your body. A good body scrub takes about 15-20 minutes and should make your skin a little bit pink.

When you do this daily (or twice daily), it helps to move any stagnated energy through your body.

A body scrub in the morning will help wake you up and energize you for the day, and one in the evening will help you relax and fall asleep more easily.

Easy Lentil Soup Recipe

When I'm looking for a quick, easy, and inexpensive but delicious and nutritious meal, I put together a lentil soup. Lentils are low on the glycemic index, low in calories, and high in fiber and protein.

Lentil Soup

1/2 cup lentils (green or French)
1 onion, diced
1 carrot, diced
1 stalk celery, diced
1/2 cup organic corn
1/2 cup winter squash, kabocha or butternut, diced
1/4 cup burdock root (optional, for a smoky flavor)
1 to 2 tsp thyme
miso or sea salt, to taste
4 to 6 cups water
bay leaf, optional

Rinse the lentils and place in a pot with the water and bay leaf. Bring to a boil and cook for about 20 minutes. Meanwhile, cut all the vegetables. Add them to the lentils along with the thyme. Cook for an additional 15 to 20 minutes, or until the vegetables are soft. Season with sea salt or miso to taste.

Warren Kramer coming to Honolulu

October 13, 2009 to October 18, 2009

“Optimal Health and Healing Through Macrobiotics”

With senior macrobiotic educator and health counselor Warren Kramer, an internationally renowned senior macrobiotic educator and health counselor.

Enjoy a variety of ways to participate, including:

Cooking Classes- Cooking for Hearty Appetites, Cooking for Natural Beauty

Lectures- Restoring our Natural Healing Ability, Smart Bone Health, What do Yin and Yang Have to do with Me?

Health Consultations

What is a Consultation?
Who is Warren Kramer?
Testimonials About Warren

SIGN UP NOW! EARLY PAYMENT DISCOUNT AVAILABLE.

For schedule and prices please go to WWW.MACROBIOTICHAWAII.COM

Mission Accomplished! Praise for Mexican Macrobiotic Community Dinner

Hello Leslie,

I just want to say "Thank You" for the unbelievable Enchilada! Vegetable soup had quite a bit of happy looking veggies, the simple green salad was also super nutritious. I see many people don't realize what the real food taste like, I mean this good has to be normal? That means we're consuming too much of added chemicals, processed food everyday. The excellent ingredients you and Kathy offers for us is always extraordinary. I don't mean to exaggerate, you are just TOO GOOD.

My self-claimed food critic husband asked me for one bite looking at my enchilada, as you know, same things happened like Tofu Cheesecake incident on June 19th, remember? 2/3 of my enchilada was stolen again. His strong preconception toward Macrobiotic way of living started to change. He admits he was wrong, just wanted to eat "good food" not vegetables, weeds with sprinkles. And that good food is called Macrobiotic food, people like him exists everywhere. If they're suspicious, just bring them in to Leslie's community dinner, let them try first, then they'll know what's missing!

Thank you again. Kaori

Love Your Liver & Gallbladder

This was in a newsletter I got from respected macrobiotic teacher Jane Stanchich at Great Life Global.

Love Your Liver

Learn about the vital importance of your liver and how to best
nourish this amazing organ, especially in the Spring.

• Reduce fatty, fried, oily foods, including chips and baked goods.
• Eat plenty of vegetables, especially dark leafy greens.
• Use dashes of lemon juice and brown rice vinegar in foods.
• Get plenty of outdoor recreation with lots of fresh air breathing.
• Get plenty of sleep, sing and laugh often, cultivate a joy of life.

Glorify Your Gall Bladder

The Gall Bladder is known as the “Soap Dispenser” of the
body. (See illustration at right with liver on top and greenish gall bladder
nestled underneath.) Along with the liver, the gall bladder digests fats
and performs hundreds of vital functions. The American diet is, on
average, 40% fat, including harmful hydrogenated fats in
processed foods. We recommend that you avoid such fats, and
reduce saturated fats. Eating a plant-based diet and reducing the
consumption of animal foods such as meat, eggs, and dairy creates
a healthier digestive system and improves the overall function of
the liver and gall bladder. Learning the basic symptoms that can
indicate liver/gall bladder disorders can help you prevent serious
flare-ups and pain. Consult a health professional as needed.

Symptoms of Liver/Gallbladder Imbalance

• Indigestion • Eye Disorders • PMS
• Criticism • Irritability • Muscle Pain
• Anger • Gas/Bloating • Pain on right side
• Jaundice • Insomnia • Menstrual Disorders
• Nausea • Migraine Headache • Jealousy
• Fatigue • Sore “heavy” legs • Violence

Is the health food store "healthy"?

There is an assumption that if an item is in the health food store, it must be healthy. It's up to the consumer to understand that this is not always true. The consumer can do this by reading the labels before buying something! For example, a new vegan cheese appeared on the shelf in one of the health food stores here. Turn it over to read the label, and guess what's in it? It consists of: organic soy base, modified food starch, soybean oil, calcium sulfate, tapioca starch, corn syrup solids, carrageenan, sea salt, tara gum, sodium phosphates, natural flavor, carotenal (color). It's just as bad as any other processed food with additives and preservatives, and it surely doesn't even taste that good to boot. High fructose corn syrup is not something we want to be consuming!! What is "modified food starch" and "natural flavors"? This is the kind of food that makes not only us, but also the environment sick, and has a high carbon footprint. We have to be discerning enough to know that the label which claims "nutritional foods" and "excellent source of calcium" is misleading. We can get gluten free and cholesterol free foods that have no transfats by eating whole and unprocessed foods. The key word is "unprocessed" whether you're buying from the health food store or not. So the answer to the question is that the health food store is healthy when you buy grains, beans, vegetables, sea vegetables, and other raw ingredients and prepare them into healthful and tasty dishes that nourish and satisfy. Avoid the processed items for best health.

Using leftovers creatively

Last night for dinner we had tempeh spring rolls with peanut sauce. I sent the extras with Dan for his lunch at the farm, but I still had some tempeh that was leftover. For lunch, I minced garlic and ginger, and sauteed these in toasted sesame oil with onion, carrots, and lacinato kale. I topped this with the leftover peanut sauce and served it with a side of brown rice. So delicious!! How do other people use their leftovers creatively?

Ionia Macrobiotic Community Youth Conference in Alaska

Ionia Youth Conference is happening from July 26 – August 7 this year. It’s free, and aimed at young people ages 15-25 or so (though there are a few people coming who are all ages….) The conference is youth directed, and participants help out with the cooking, cleaning, gardening, building, as well as take cooking, philosophy and do-in/shiatsu classes by several renowned macro teachers (Warren Kramer, Mayumi Nishimura and Marc Van Cauwenberghe). Then there’s other fun stuff like mountain hikes, dessert making, yoga, lots of volleyball, live music, picnics, dance parties, etc. The conference is relaxed and informal, Ionia style.

Check out Ionia's website. I LOVE LOVE LOVE the photo of them harvesting and drying their own seaweed. It looks like it could be kombu.

www.ionia.org

What does your environment say about you?

When I lived in Japan, I initially felt very lonely and isolated in such a foreign place so different from any other place I had ever lived. My mood for a while was very dismal, dark, and grey. It seemed intensely difficult to negotiate my surroundings.

I had a lot of free time on my hands and had already started macrobiotics. One weekend during the afternoon, I was doing yoga, cleaning, cooking, reading, and just hanging out in my little apartment.

When I was in my hallway, I suddenly noticed how dark it was. The other thing I noticed, from a whole new point of view, was that there were two very interesting pictures up. These were the very first things I saw each and every time I came home.

What were they? The first was an oil painting that a dear friend made for me that was very well done, framed, and given to me for my birthday. The color scheme was black, grey, and white. I was looking down in the painting, feeling very sad. The second was a famous Japanese print of workers carrying heavy loads on their backs during a tumultuous and torrential rain storm over a bridge. Is it any wonder why I felt the way I did; alone, sad, and burdened? I was shocked by this realization, and changed them out immediately. I also added more light to the hallway.

The inner and the outer worlds are mirrors of one another.

Look around your home. Look at the pictures you have on your wall. Do they represent the life you want to lead of health, happiness, healing (if you are unwell), and vibrance? Or are they instead like mine were; dark, dismal, and dreary?

Please also look at your plants and garden. When you look around, is your garden healthy or is it dying? When you look at the plants and flowers you have in all the areas of your living space, are they thriving, or are they shriveled and dried up, sickly with virus? If you find plants that are unhealthy, they represent something going on in your own life. Cleaning them up, pruning, and replanting can bring better health and well-being.

Finally, scan your home. Do you have areas of clutter? These cluttered areas represent stagnation in your body and areas of your life including items such as family, health, education, travel, love, and career.

Take a fresh look at everything around you and change what doesn't help you reach your goals!!

Accolades for Jun 19 Community Dinner

Thank you for working so hard to make the dinner tonight. I enjoyed this meal that was so efficiently put together! The tempeh was great---not too salty, but tasty. The arame salad was refreshing and the quinoa was light and pretty at the same time! I sense and feel the good energy in the soup and food that I ate. I look forward as usual to the next dinner that you and Kathy present at the Church of the Crossroads!
With much appreciation---Alice

It was so wonderful to see you and thank you so much for sharing your delicious and nutritious dinner available for us.The corn soup was so soothing, so natural taste. The red quinoa pilaf, seaweed salad were both all flavourful, the quality of ingredients you've chosen was so fresh, your Collard tempeh wrap had perfect harmony with Tahini garlic sauce with subtle smokiness in tempeh. *Amazing dipping sauce! I'd love to learn how to prepare.My husband refused to eat Tofu cheesecake at first, I insisted to have one bite, then as you said, should I say...you warned, he ate it all by himself so I lost my dessert! Thank you again for keeping real Macrobiotic cuisine exists in Hawaii, look forward to seeing you soon. Kaori

Never thought that food like this would interest me, but it is seriously ʻono! Malia

It is great that you have these community dinners. You provide an alternative to the few places that vegans can eat. George

Hands Turned to the Soil

Hands Turned to the Soil
Originally uploaded by macro808

This past Saturday, I drove to Kahana State Park to attend the Hands Turned to the Soil conference put on by Ma'o Organic Farms and Whole Foods. It was amazing and inspiring to be around all the presenters and participants alike who all shared the same passion for revolutionizing organic farming and food security in Hawaii.

The first panel had Eric Enos of Ka’ala Farms, Kukui Maunakea-Forth of MA’O Farms, William Aila Jr. of the Wai’anae Boat Harbor, and Kaiulani Odem. Their messages grounded and carried us through the day.

The main themes they spoke of focused on the importance of patience in making changes, the concept of kuleana (a Native Hawaiian word that means right, privilege, concern, responsibility), the politics of water on the island, and that for any change to happen, we have to start with ourselves and families first.

From here, I moved on to hear many great things about changes at UH during "College Campuses – Revolutionizing Food & Farming at the University of Hawai‘i by Ashley Lukens, Dept. of Political Science; Brooke Monroe, SOFT Garden; and Kalei Kawa‘a, Ka Papa Lo‘i o Kanewai". UH now has it's own organic garden in the back near the UH Federal Credit Union and Sustainable Saunders with veggies for sale to students and faculty and they need help too. To learn all about the varieties of taro/kalo, Ka Papa Lo‘i o Kanewai teaches and provides opportunities to work in the taro patch. Ashley teaches a course in the Poly Sci Dept about Food Security!

From there, I learned about healing foods from the Hawaiian point of view during La‘au Lapa‘au from Mary Correa, Instructor of La‘au Lapa‘au and HWST 107 at Kapi‘olani Community College. I'll post some stuff she said in the next blog.

Finally, I learned some cool stuff about local limu (seaweed) from Uncle Henry Chang Wo and Wally Ito of the Ewa Limu Beach Project. I'm going to post about them in a separate blog as well!

7 steps to health from Mary Correa, Instructor of La‘au Lapa‘au and HWST 107 – Kapi‘olani Community College

Mary had so many informative things to share with the Hands Turned to the Soil conference participants. I was so excited to hear how she's teaching about the healing properties of foods from the Hawaiian point of view, and perhaps not surprisingly, macrobiotic philosophy aligns with what she was saying as well.

Towards the end of the session, we got to try some "edible weeds" and they were really tasty!! I've got my eye out for them now so I can find them growing around here and there.

One aspect of what she was presenting really caught my attention since Denny Waxman has his 7 Steps to Strengthening Health.

To maintain good health she said we should do these 7 things:

1. Pray and/or meditate daily
2. Make healthy lifestyle choices
3. Be mindful of the foods we eat
4. Exercise regularly (gently)
5. Drink water (instead of processed beverages)
6. Fast/cleanse during the change of seasons
7. Breathe

I'm so happy to know that more people are teaching about the connections between food, lifestyle changes, and health.

* Limu * Seaweed *

When I first got back from Japan and started teaching macrobiotics in Hawaii, I went to the library and checked out a local cookbook about "limu" or seaweed. The cookbook showed all the types that grow around the islands, but said they were mostly all extinct which made me feel so sad.

Henry and Wally of Ewa Beach Limu Project taught us about how they are doing aqua culture on the Leeward side of the island. It sounds like they find species of limu that grow in the ocean, and then bring them back to their farm to cultivate them. They didn't feel we could sustain ourselves on what's available in the ocean because development and environmental changes have diminished the supply.

They told us how certain varieties that were previously thought extinct, they have actually been finding and regrowing. That's so fantastic! They taught about the nutritious qualities of sea veggies, and also that they can be used in home remedies, such as a poultice on wounds.

This reminded me of how when my friend Dan cut himself while working at the farm last week, we made our own "bandaid". To do this, we took kombu, soaked it until it was soft, and taped it over the cut underneath a piece of gauze. The students at the farm were amazed to see how quickly his wound healed. Kombu power!

Honolulu Advertiser "Natural Appeal" Story

Honolulu Advertiser "Natural Appeal" Story
Originally uploaded by macro808

Read the full article about the Haleiwa Farmer's Market at the Honolulu Advertiser

http://www.honoluluadvertiser.com/article/20090615/GREEN02/906140383/Natural%20appeal

It's a Party! Cooking Class

During the course of teaching over the past several years, many people who hear the words “health food” think they are doomed to eating brown rice, tofu, and salads for breakfast lunch and dinner. However, there are are so many simple, elegant, and delicious dishes that we can make and share with friends, family, and colleagues.

In this class, Leslie will teach a variety of “party foods” that are great for potlucks, dinner events, and other celebrations.

Come relax, have fun, and learn new and delicious ways to support your health and well-being.

Toho no Hikari, 3510 Nuuanu Pali Drive, $38
http://www.macrobiotichawaii.com/2009/05/26/its-a-party-cooking-class/