The only thing I can crave in the morning is creamy oatmeal! Not the kind of oatmeal where 70% of the bowl is sweetener nuts and berries.

 Just plain oatmeal cooked with love and care. 

My favorite oatmeal is made with whole oats cooked overnight. but that is difficult to do some times. 

So ever since my father got this amazing grain roller, we can have freshly rolled creamy oats when over we want! 

Lately how I have been enjoying cooking them is 

Putting 3 cups of cold water on the stove. adding two handfuls of rolled oats, one pinch of salt. 

Then bringing it up to a boil. Putting on a flame tamer and turning the heat on low. Cooking it for 15min.

I like oats that are cooked. not chewy and raw. soft and creamy and maybe decorated a little with a piece of fruit but that is manly to make it more photogenic ;) 

I am a person who needs breakfast every morning or I just feel strange all day. 

My digestion is very sensitive. and I find that starting out the day with something simple like this oatmeal and a nice Miso Soup gets the day off right overtime. 

(watch and learn how to make Miso Soup here)

Hello!! do you like the blogs new look!? I have been wanting to redo it for a while and the last couple of days I had a lot of free time to get it done!

I have been cooking on a Nabe burner in a hacienda in Mexico the last couple of days, and to tell you the truth I loved it! just like camping! the only thing is by the time all the food was ready I just ate it all up with out taking pictures! so I am sorry. but I got these pretty pictures of lunch in LA, then Breakfast in Mexico!

For Lunch

Quinoa Salad! 

with Avocado,Tomato, Cucumber,Olives,Sprouts,Lettuce,Sesame Dressing

(watch and learn how to cook Quinoa here)

-

Stir-Fry Udon with Tofu, Kinpira Carrots and Onions, and Kale

(watch and Learn how to make Udon here)

(watch and learn how to cook Stir-fry Udon here)

-

Boiled Corn on the cob with Umeboshi Paste

~~~~~~~~~~~~~~~~~~~

Quick Breakfast in Mexico!

Summer Miso Soup 

with Snap Peas Sprouts Tofu and Wakame 

(watch and learn how to make Tofu here)

(watch and learn how to make Miso Soup here)

-

Rolled Oats cooked with a pinch of Salt

topped with mixed Nuts Seeds and Raisins 

 2nd day at this wonderful conference for macrobiotic dutch speaking people near the town of Hilversum in Belgium. meeting some wonderful people! 

For Breakfast 

Oat Porridge 

-

Cooked fruit compote 

-

Blanched Broccoli

-

Bread and Peanut Butter

-

Miso Soup

~~~~~~~~~~~~~~~

For Lunch

Quinoa Salad

-

Deep Fried Natto Nuggets 

-

Blanched Parsley with Sesame Seeds

-

Adzuki Beans with Squash

-

Pickles

-

Beets cooked with Tahini Sauce

-

Sautéed Tofu with Brussels Sprouts and Kudzu Sauce 

~~~~~~~~~~

For Dinner

Brown Rice 

-

Gomashio

-

Tempeh Sautéed with Sauerkraut 

-

Leftover beets from Lunch

-

Pressed Salad

-

Fried Udon Noodles

-

Hijiki Sautéed with Carrots and Onions 

-

Blanched Broccoli 

~~~~~~

For Dessert 

Stewed Apples with a sweet Chestnut Cream 

 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 

-

Blanched Kale and Cabbage

-

Miso Soup

-

Sourdough Bread and a Fruit Compote

~~~~~~~~~~~~~~~~~~

for Lunch

Polenta Patties with Vegetables 

-

Tofu Tar-Tar Sauce

-

French Lentils with Onions and Carrots

-

Sautéed Zucchini 

-

Blanched Kale

-

Leftover Brown Rice

~~~~~~~~~~~~~~~~~~~

For Dinner

Summer Green Salad

with Navel Orange, Avocado Balls, 

Roasted Beets, and Shaved Red Radish

---

For Breakfast
Soft Oats
-
Blanched Kale
-
Miso Soup
-
Fruit Salad
-
Amasake
-
Bread and Peanut Butter and Jam
~~~~~~~~~~~~~~~~~
For Lunch
Pan fried Millet Fish Cakes with Onions and Leeks and wild caught Cod,
-
Tofu Tartar Sauce with Cucumber and Dill, White Miso, Umeboshi Vinegar, Tofu, white Vinegar,
-
Steamed Root Vegetables with Corn, Carrots, Greenbeans
-
Arugula Salad with Umeboshi, Scallion, Pumpkin Seed Dressing
-
Blanched Collards
~~~~~~~~~~~~~~~~~~
For Dinner
Brown Rice
-
Garlic fried Black Beans
-
Coleslaw
-
Blanched Kale and Daikon
-
Monk root Vegetable Soup
~~~~~~~~~~~~~~~~~~~~~~~
For Dessert
Watermelon Kantan Pudding with Cashew Cream garnished with Pumpkin Seeds

For Lunch

Oat Rice 

-

Umeboshi Soup

with Mango Peanut Pickles

-

Black Soybean 

-

Carrot and Tops with Sesame Seeds

-

Pressed Salad

~~~~~~~~~~~

For Dinner

Wild Rice 

-

Carrot Pickles

-

Fried Fu with Squash 

-

Sautéed Greens Dandelions, Green Beans, Mungbeans sprouts 

-

Daikon Dressing withTofu, Rice Syrup, Almond Butter

For Breakfast 

Oatmeal with Strawberries, Blueberries, Tahini, Shoyu

-

Miso Soup

For Lunch

Quinoa Salad

with

Tomatos, Onions mixed with Umeboshi Paste, Cucubers,leftover Parsley Sauteed with Tofu, Bell Peppers,Avocado, Lemon Juice

-

Deep Fried Koogali-Woogalies (Deepfried Leftovers) made from leftover Millet and Buckwheat Flour

with

Tofu Wasabi Shoyu Sauce

-

Baked Yams