I am back home from a longer then expected trip. the trip was amazing and wonderful. but it came with its challenges such as not being able to cook food for myself like I explained in this post
then I visited some family and the Kushi Institute where they serve three meals a day everyday. and the food is wonderful!!
The Kushi Institute is a education center for Macrobiotics. so the food is a little more toned down then how I cook for my self. because they are teaching also about the Healing side of macrobiotics.
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Meals while visiting the Kushi Institute
Brown Rice
(watch and learn how to make brown rice here)
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Gomashio
(watch and learn how to make Gomahsio here)
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Nishime Turnips and Brussels sprouts and Daikon
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Blanched Vegetable Salad with Kale Radishes and Collards
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Fried Penne Pasta
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Lentil Soup
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Peach Amazake Pudding Dessert
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Tempura Vegetables Onions, Broccoli, and Fu
(watch and learn how to make Tempura Vegetables here)
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Kidney Beans
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Pressed Salad
(watch and learn how to make pressed salad here)
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Blanched Kale and Collard Greens
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Brown Rice with Black Soybeans
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Kinpira Root Vegetables
(watch and learn how to make Kinpira here)
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Purple Cabbage Pressed Salad
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Blanched Kale, Cabbage and Broccoli
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Pizza with a Sourdough Crust
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Nishime Brussels Sprouts and Turnips
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Blanched Collard Greens with a Sesame Dressing
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White Bean Soup
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For Dinner at my sisters place
Pinto Beans cooked with Vegetables
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Polenta with Sweet Corn
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Iceberg Lettuce Salad with Cucumbers
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Bread with Tomato Sauce
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Dinner I made at a friends house
Millet with Yams and Onions
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Stifry Veggies with Tofu, Bok-choy, Kale, Broccoli, Daikon
(watch and learn how to make Tofu here)
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Salad with Cucumbers
and a Tahini white Miso, Maple Syrup, Apple Cider Vinegar Dressing
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French Lentil Soup
For Lunch
Millet with Gomasiho
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Blanched Napa Cabbage with Orange
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Carrots and Beets cooked together
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Nishime Fennel
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Jerusalem artichokes
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Pickles
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For Dinner
Sweet Sticky Millet
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Onion Cauliflower, Potato Pickles
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Lentils
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Baked Squash and Parsnip
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Salad with Cooked Cabbage and Raw Cucumber and Lettuce
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For Lunch we stopped by a Macrobiotic restaurant in Amsterdam, called Deshima .
Wonderful place, delicious food!
For Lunch
Brown Rice with Shisho leaves
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Lentils with Deep Fried Tofu cubes
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Tempura Cauliflower
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Blanched Cabbage with a Dressing
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Rice Croquettes made with Tofu, and a Wasabi Sauce
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For Dinner
Bulgar Wheat
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Roasted Sunflower Seeds
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Baked Parsnips
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Fried Lentils
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Blanched Broccoli
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and a Carrot, Parnsip Onion Spread
2nd day in Belgium and we made our way to the Macrobiotic Conference, and introduced our selfs to everybody. and I found out that I am in the program giving a talk tomorrow...Surprise! we will see how that turns out.
For Lunch I got up and made a early lunch because we had to make the long drive to the place were the conference is.
For Lunch
White Rice
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Kinpira with Carrots, Burdock, Tofu, Ginger
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Blanched Broccoli with a Scallion Umeboshi Dressing
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Leftover Shoyu Shitaki Broth
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For Dinner
Brown Rice
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Blanched Kale with a Sesame Sauce
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Lentil Soup
For Lunch
Polenta baked with Squash
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Sautéed Brussels sprouts
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Blanched Collard Greens
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Lentil soup
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For Dinner
Millet
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Pickles
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Turnip Nishime
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More Sautéed Brussels Sprouts
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Miso Soup
Polenta baked with Squash
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Sautéed Brussels sprouts
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Blanched Collard Greens
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Lentil soup
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For Dinner
Millet
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Pickles
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Turnip Nishime
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More Sautéed Brussels Sprouts
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Miso Soup
I am back home!!!! yay!!!
I actually got back home from the Kushi Summer Conference about a week ago. It has taken me a while to just come off the trip and just relax, I actually got sick the last couple of days of the conference so it took me a little while to get back on my feet.
but I feel good now and I ready to get back to life and Everyday Food!
For Lunch
Brown Rice with Pumpkin Seeds
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Sautéed Cabbage
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Fried Wakame with onions
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Turnip Shoyu Pickles
and
Nappa Cabbage Dill Pickles
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Lentil Soup
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Quinoa with Onion Tops
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Sautéed Napa Cabbage
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Baked Sweet Potatoes
One of the last days of the Kushi Summer Conference 2014 there was a big special Gala Fund Raising Dinner Party where the amazing Eric Lechasseur and Sanae Suzuki cooked the amazing food.
The Gala Dinner was also a Avaline Memorial where quite a few of the Kushi Family came together.
For Breakfast
Soft Oats
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Blanched Kale and Cabbage
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Miso Soup
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Sourdough Bread and a Fruit Compote
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for Lunch
Polenta Patties with Vegetables
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Tofu Tar-Tar Sauce
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French Lentils with Onions and Carrots
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Sautéed Zucchini
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Blanched Kale
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Leftover Brown Rice
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For Dinner
Summer Green Salad
with Navel Orange, Avocado Balls,
Roasted Beets, and Shaved Red Radish
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New England Shimeji Mushrooms Chowder
and Crosantini with Hijiki Caviar
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Tempeh Crab Cakes
with Miso Mustard Remoulade Sauce
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Brown Rice & Barley Piaf
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Collard Green Rolls with Pickles
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Panna Cotta with Lavender Garaham Stick and Fresh Berries
