Kushi Institute

09/15/2016

Kushi Institute campus is amidst nature in the Berkshire mountains. Come join us for our lovely Fall-Winter Programs!

Upcoming Special programs:

OPEN HOUSE: Sept 24 (All classes free - though pre-cook cooking classes to secure a seat)

BREAST CANCER WORKSHOP - Sept 29 - Oct 30

MEN'S HEALTH - Oct 27 - Oct 30

ENERGY HEALING Nov 4 - Nov 6 with

HOLIDAY COOKING: Nov 5

FERMENTATION WORKSHOP: Nov 12

THANKSGIVING DINNER Nov 24

A JUMP START FOR THE NEW YEAR! - Dec 15 - Dec 18

Besides our monthly schedule of Way to Health & Way to Health Plus & Mini Way to Health Programs.

Call 1-800-975-8744 to book. Visit: www.kushiinstitute.org

Pls share post further. Thank you.

Photo credit: Nancy Adler.

09/14/2016

DOES THE SHAPE OF YOUR FACE REVEAL SOMETHING ABOUT YOU?

Face Reading Classes at the Kushi Institute as part of our career training program - MACROBIOTIC LEADERSHIP PROGRAM. Senior teacher, counselor and author Alex Jack talks about how the shape of our face reveals about our health and personality tendencies.

To know more about our career training program as a macrobiotic counselor visit: http://www.kushiinstitute.org/macrobiotic-leadership-certificate-program/
TO REGISTER, call 1-800-975-8744.

09/13/2016

This week's newsletter:

1. HEALED EYE DISEASE AND LOST 100 POUNDS!
Cassandra Hamilton healed herself of eye disease and lost 100 pounds! See video testimonial

2. KUSHI ARTICLE:
Macrobiotic view on healing eye disease

3. Fall OPEN HOUSE: Free cooking classes, self shiatsu & food tastings! Pre-book for cooking class at 12.45pm or 3:15pm at 1-800-975-8744

4. RECIPE: Blueberry Tart with Cookie Crust
Recipe from AUTHENTIC FOODS by Bettina Zumdick

5. BRING A COMPANION for just $100.
*Offer expires Dec 31st. Does not apply to MLP.

3. BOOK REVIEW
RICE FIELD ESSAYS: CONTEMPORARY MACROBIOTIC IDEAS AND OPINIONS by Edward Esko
Book review by Judith Dorian, Ph.D.

To book for programs call 1-800-975-8744
General questions: 413-623-5741
Order books here: www.kushistore.com or call 413-623-6679



https://www.robly.com/archive?id=f8df52e85e2a3afc5ab269a3d5a2adec

09/13/2016

Botox or Brown Rice?

Macrobiotics helps you look and feel young naturally!

Here's an article by Denny Waxman called "Secret of the Fountain of Youth"

http://www.surrenderworks.com/library/imports/fountainofyouth.html

Important Articles

09/12/2016

Enjoying her yummy plate with sauerkraut from the Kushi Institute stall at the 2nd Annual Berkshire Fermentation Festival! yesterday in Great Barrington!

SAVE THE DATE: November 12 for a FERMENTATION WORKSHOP at the Kushi Institute

Thank you The Cultured Club.

09/12/2016

Delicious Lunch by Chef Gwendolyn Lyeth Burton

Pasta
Brown Rice
Kinpira
Sesame Veggies
Black-eyed Beans,
Greens & Parsley Dressing & Parsley Pesto

09/12/2016

In cooking class right now!

Level 1, Macrobiotic Leadership Training students enjoying their cooking class . . .

To know more about this program, visit: http://www.kushiinstitute.org/macrobiotic-leadership-certi…/

09/12/2016

Delicious and nourishing breakfast - steamed sourdough multi-seed bread with peanut butter sweetened with maple brown rice syrup and organic Eden Foods soymilk. Greens balance the meal!

Sourdough organic bread (we get ours from Berkshire Mountain Bakery) is healthier than yeast and preservative filled commercial quality bread that clog your gut and fog your brain! Steaming bread makes it easier to digest it. Dry hard bread can contract the kidneys and block chi (energy) flow in the body.

09/10/2016

Students harvest the rice plant at the Kushi Institute.

The rice plant carries the energy of peace and harmony. Working with rice - harvesting rice, sorting rice, washing and cooking rice - all pass on the energy to the person working with rice.

09/10/2016

When it comes to food always remember that mass popularity equals lowest quality.”

Herman Aihara

09/09/2016

NORI CONDIMENT RECIPE

Nori is a sea vegetable high in protein, fiber, iron and other minerals good for the bones and skin. Here's an easy recipe:

Ingredients:
3-4 Organic Nori sheets
1/2 inch Ginger
Organic Shoyu or Tamari
1-2 Scallions/Spring Onions, cut fine (optional)

1. Tear the nori into small pieces and place in a small stainless steel or ceramic pot. Add enough water to cover the nori and cook on medium-low heat for 7-10 minutes. Add more water if necessary.

2. Grate a 1/2 inch piece of ginger and make a ball of the grated ginger and squeeze a few drops into the pot. Add a dash of shoyu or tamari (about 1/4 tsp - recommend to keep it less salty) and stir in. Cook another minute and remove from the heat.

3. Stir in the scallions and serve with rice or noodles. Nori condiment will keep in the fridge for a few days. (with scallions 1-2 days, without the scallions 3-4 days).

09/08/2016

Students enjoys making seitan!

Seitan is made from the protein part of wheat. It is a long process of repeated kneading and stretching the wet dough to remove the starchy part and keep the gummy gluey part for a wheat-meat texture. Home-made seitan offers a rich flavor and texture to a plant based diet.