Please note – due to the storm, the class for February 9 was cancelled and has been rescheduled for February 16. Central to macrobiotics is the belief that what we eat and how we live profoundly influence our well-being. Through instruction, handouts and sample recipes, class instructor Leanne Yinger will show class participants how to apply the principles of macrobiotics to their individual situations. Ms. Yinger is a graduate of The Kushi Institute’s Macrobiotic Leadership Program and is currently continuing her leadership training at the Institute.
By using macrobiotic principles to address and adjust environmental, dietary and lifestyle influences, thousands of individuals have been aided in their recovery from a wide range of illnesses, including heart disease, cancer and diabetes.
Part 1 of this class takes place Saturday, February 2, from 10-11 am; part 2 takes place the following Saturday, February 9, from 10-11 am.
Both classes will feature macrobiotic cooking demonstrations and introduce participants to macrobiotic principles and foods, and to general dietary and lifestyle guidelines for persons living in a temperate, four seasons climate. (These guidelines are intended as a guide and not as a specific regimen. Individual application will vary according to individual need.) Cost: $5 per class; you may sign up for one or both classes. For more information or to sign up, please contact firstname.lastname@example.org.
Here are the menus for these cooking demos:
Part 1 February 2
Millet with Corn
Carrot and Burdock Kinpiri Style Vegetables
Crispy Rice Treats
Part 2 February 16 NOTE NEW DATE
Creamy Squash Soup
Steamed Greens with Pumpkin Seed Dressing
Handouts will include:
Recipes for each dish with room for taking notes
Great Life Pyramid
Benefits of miso
Health benefits of millet
Vegetable cutting techniques – Kinpira and Nishime
Recipes for healthy foods for children
List of helpful resources and great cookbooks