Macrobiotics, which originated in Japan, is so much more than a cooking style; it is an art of living that seeks joyous balance of the body, mind, and spirit. In this four-part introductory series, you will prepare a range of delicious, health-supportive recipes while gaining an understanding of fundamental principles of Macrobiotics that will transform your cooking, eating, and lifestyle.

Macrobiotics is grounded in awareness of nature’s laws and cycles, including energetics, climate, and the changing of the seasons. Finding harmony with nature is the key to experiencing a fully joyous life; our dietary choices are a key component to achieving this harmony.

In this series you will learn:
Cutting Techniques & Cooking Techniques
Acid/Alkaline and Blood Quality
Cooking Techniques
Introduction to 5 Element Theory for menu planning

Some menu items include:
Brown Rice with Toasted Pecans
Arame with Tempeh, Carrots, Onion, and Ginger with Toasted Sesame Seeds
Creamy Squash Soup
Pressed Chinese Cabbage Salad with Lemon Tahini Dressing
Millet and Sweet Vegetables with Shiso
Azuki Beans with Squash and Kombu
Leafy Greens and Nori Rolls
Berry Amasake Custard
Udon Noodles in Dashi Broth with Pan-Fried Tofu
Squash Pie with Cashew Cream
Quinoa with Onions, Sweet Corn, Zucchini, and Cilantro
Miso Vegetable Soup
Black Beans with Sun Cheese
Nishime Vegetables

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