Plant-based "Made in Hawaii" Potluck, Oct 15th

I just spent the afternoon shopping and preparing a few dishes for the "Made in Hawaii" potluck my friend Joy and I are hosting tonight. It was difficult to choose what to make because so many ideas flew into my mind while all the veggies simultaneously flew into the shopping cart. Approximately $100 later and I was on my way!!! I have a hard time with restraint when it comes to quality ingredients. :-) (But I will choose quality ingredients over other treats any time.)

I had a hard time with the flavor of the oil that I picked up (which shall remain unnamed) so my executive decision was to change to olive oil and use some balsamic vinegar too. Those were the only non-local ingredients in these dishes.

One of the items that I'd like to incorporate into a dessert is some kona coffee.... How to do this vegan style??? Hmmm...... Ok will work on that.

Here are some of the things that I was working with.....

Chinese cabbage, red radish, daikon, asparagus, basil, thyme, mint, lemon, orange, strawberry, lilikoi, tomato, Waialua chocolate, Japanese cucumbers, mac nuts, beets, beet greens, kale, and arugula.

Cold French Lentil Salad

My friend Kathy turned me onto this dish that combines French lentils with fennel. I have to admit, even though I am adventurous, I was at first a little bit skeptical, until I tasted it.

The flavors exploded in my mouth, and boy, did I change my mind quickly! It was absolutely stunning!

It was so good that I immediately decided to highlight this recipe in my Grains and Beans cooking class.

When I took out the fennel, everyone got nervous and squirmed a little bit in their seats (kinda like how I had too). I could see them looking at me and thinking, "What is she about to do?!"

Here everything is ready and we are just about to eat.

(photos by Ruth)

The final recipe looks like this (below) and it comes from Vegetarian Times.

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.

Vegan Organic, Healthy, Sustainable Meals on Sundays!

Come out on Sunday to the new Haleiwa Farmer's Market and check out my booth, Macrobiotic Hawaii, by Leslie Ashburn for information about how macrobiotics provides a comprehensive and effective approach towards establishing and maintaining improved physical, mental, and spiritual health. Eat delicious, happy-to-be-alive vegan macrobiotic bentos that help you live your "great life".

If you want to "be green", macrobiotics is a great way to go!

Here are some reasons (from the Organic Consumer's Association) to eat more plant based food:

• Food accounts for 13% of all Greenhouse Gas emissions.
• Red meat and dairy are responsible for nearly half of all greenhouse gas emissions from food for an average U.S. household.
• Replacing red meat and dairy with chicken, fish, or eggs in your diet for one day per week reduces emissions equal to 760 miles per year of driving. (Imagine how eating more whole grains, beans, and vegetables would improve this number!!)
• Switching to vegetables one day per week cuts the equivalent of driving 1160 miles per year.

Support local farmers and small businesses:

I'm using Ma'o Organic Farm produce like salad greens, kale, parsley, and basil as well as Mrs. Cheng's nigari tofu. Yum!