Kushi Institute
27
th
Annual Summer Conference 2011
August 4-7, 2011
Dolce Executive Conference Center
Palisades, NY
Mind, Body and Spirit –
Your Life in Balance
2
Looking forward to seeing you in 2012
The 28th Summer Conference
to be held again at the Dolce Executive Conference Center in
Palisades, NY
We are considering some changes to the 2012 Summer Conference such as the possibility of making
it one day longer. Due to this and the contract negotiations that are required, we cannot commit
to a price at this point.
As soon as we have more information, we will communicate to you via a private email to all
registered participants. Our guarantee to you is that when something is announced, you will
have an alumni only discount for the conference. It is our way of thanking you for being a loyal
customer of our Summer Conferences.
See You in 2012!
3
Dear Summer Conference Participant:
As the Executive Director of the Kushi Institute, along with Michio Kushi, it is my sincere pleasure to
welcome you to the 27th International Macrobiotic Summer Conference.
Our theme this year is Mind, Body and Sprit – Your Life in Balance! Our 2011 Summer Conference will
teach you how to make healthy living practical. Being in ―Total Health‖ is more than just food
alone; it is a balance of all aspects of your well being… ―Mind – Body – Spirit‖. By taking control of
your total health, you will learn that true health gives you an immense feeling of gratitude & joy
that fills your daily life. You will feel more self aware; more grounded and balanced. Health and
vitality will inspire you to follow your passion and achieve your personal goals!
We are constantly witnessing the powerful results of our natural approach to healing as we work
with clients at our campus in Western Massachusetts. This is reinforced at our annual Summer
Conference, where each year we hear from many of the attendees about their remarkable healing
stories, most often attributed to changes they have made in their diet and lifestyle. You‘ll have the
opportunity to hear some of these inspirational testimonials at our Celebrate Life panel on Friday
evening.
Whether you are a returning Summer Conference participant or this is your first year, we are sure
you will find the presentations and cooking classes very exciting, informative, and FUN! You‘ll gain
wisdom and understanding on natural healing methods that can help you on your own journey to
improved health, increased vitality and greater well-being.
As always we have a very busy and exciting conference planned for you. Many outstanding national and
international teachers are here to provide you with a huge range of lectures, cooking classes, and
active classes to choose from. If you are interested in being part of Michio Kushi‘s famous group
consultations sign up early because they always sell out. Our fun social events throughout the
conference provide an opportunity for you to make new friends and rub shoulders with partici-
pants, presenters and staff.
The Summer Conference Team has made every effort to make your stay as pleasant and enjoyable
as possible. If there is anything that you need to make your stay more comfortable, please don‘t
hesitate to stop by and see us at the Registration Desk, open daily from 7am to 8:30 pm, and we
will be more than happy to assist you.
Again, welcome, thank you for joining us, and I look forward to sharing this great event with you.
Best wishes.
Olaf Fischer
Executive Director
4
Kushi Institute 27thAnnual International Macrobiotic
SUMMER CONFERENCE 2011
Table of Contents
General Information ................................................................................................... 5
Your Conference Guide ............................................................................................. 6
Private Sessions ........................................................................................................ 7
Schedule and Class Descriptions .................................................................................... 9
Biographies .......................................................................................................................23
Class Recipes .......................................................................................................... 30
Patricio Garcia de Paredes ........................................................... 30
Steve Jackson ............................................................................... 32
Dawn Pallavi-Ludwig .................................................................... 34
Christina Pirello ............................................................................ 36
Yuji Yoshino .................................................................................. 39
Bettina Zumdick ............................................................................ 40
Thank You to Our Sponsors and Donors ......................................................................41
Kushi Institute Special Program Announcements .....................................................49
Dolce Facility Map ............................................................................................... Last Page
Kushi Institute Advertisement ......................................................... Inside Back Cover
Summer Conference Schedule ................................................................................ Back Cover
5
General Information
Welcome to the Kushi Institute 27th Annual
International Macrobiotic Summer Conference at
the Dolce Executive Conference Center in
Palisades, New York!
Registration Desks - The Dolce Front Desk is located right
inside the entrance to the facility. The Dolce Front Desk will
handle all pre-registrations. They will also handle any issues
or questions regarding your room or the facility. Dolce
personnel are available 24 hours a day.
For Conference specific questions, we will have a Kushi
Institute conference registration desk located just beyond the
entrance. It will be open on Thursday from 12:00 PM to 8:30
PM, Friday & Saturday from 7:00 AM to 8:30 PM and Sunday
from 7:00 AM to 1:00 PM. Please contact the Registration staff
with any questions you might have including Private Session
registration.
Identification Information - You will be required to wear
your ID badge at all times. This will grant you admittance to
lectures and to meals in our dining room.
Lost & Found – If you have lost an item or have found one,
please go to the Dolce Front Desk.
Fragrances – Some participants have chemical sensitivities.
For their well being, it is suggested that you refrain from
using fragrances including essential oils.
Class Schedule & Special Events - Changes to the schedule will
be posted on the bulletin board in the Registration area.
Conference Policies - To ensure the safety of our participants,
we will strictly enforce a no drugs policy. In the unlikely
event that a participant disregards this policy, we will have to
ask the participant to leave the conference immediately.
The parent(s) or guardian(s) of a minor found to have used
alcohol or recreational drugs will also be required to leave.
No refunds will be given. There will be no exceptions. There
is also no smoking in buildings and no audio or video taping
of any lectures. Michio Kushi has also requested that no videos
or photos be taken of him.
Summer Conference 2011 Survey – We are always looking for
feedback and ways to improve. At the start of the
conference, we will email you our electronic survey. You will
have the opportunity to complete the survey while on premise
at any of the PCs available throughout the facility. As a thank
you for completing a survey, we will eMail you a copy of the
2011 Summer Conference recipes in late August.
Payments - Personal checks will only be accepted at the
registration desk. The Kushi Institute Store will not
accept personal checks. Please be sure you have either
a credit card or cash if you intend to make purchases at
the store or to pay for private sessions. You must have a
credit card for your room for any incidentals
.
Departure – Check-out from the Dolce and Holiday Inn facilities
is 11:00 AM. If you are planning to stay longer than your
checkout time, Dolce will hold your luggage until you depart. To
arrange, please contact the front desk. If you require a travel
To-Go Meal you may request one until Friday at 4:00 PM at a
cost of $15 per meal at the Kushi Summer Conference
Registration Desk. To-Go meals will be available for pick up in
the Dining Room on Sunday after lunch.
Leisure and Social Activities – The Blu Lounge offers a variety
of ways to relax from music, comfortable chairs, pool tables,
karaoke, and game tables.
The Fitness Center is located downstairs from the Blu lounge.
Racquetball, squash courts, cardio machines, and the wave-less
lap pool (For Adults Only) are all located in Fitness Center, which
is open Daily from 5:30 AM to 10:00 PM.
Communication
Emergency Procedure - In the event of an emergency, go to
the Registration Desk in the lobby. If after hours, call the
front desk of the Dolce facility. Dialing 911 on cell phones will
take longer.
Fax - There is a fax machine for use at the business center
located on the main floor Fees will apply.
Internet - Wireless internet is available in the facility. The
Network ID (SSID) is ―IBMVISITOR‖. You will also require a
userID and password which will be provided to you at check-in.
Phones - You may be reached at Summer Conference through
messages left on your room voicemail or we will place a
message on a designated bulletin board near the Registration
Desk.
Messages – You may leave messages for other conference at-
tendees on the designated bulletin board near the Registration
Desk or place through the Dolce Front Desk which will be left
on your room phone.
Replacement Policy – Name badges must be worn at all times
and are required in order to attend lectures or meals. Lost
badges will incur a $5.00 replacement fee. Replacement
program guides can be purchased at the Kushi Store for $5.
Please contact the Registration desk for more information.
Store – The Kushi Institute Store offers a wide variety of mac-
robiotic items including books, CDs of select Summer Confer-
ence lectures, cookware, and snacks. The store is located just
to the right of the entrance of the facility near the Kushi
Institute registration desk. Store Hours: Thursday –Saturday
11:00 AM to 8:00 PM and Sunday from 8:00 AM to 2:00 PM
Information Table –- Presenter’s Table -- Donor’s Table
Located in our lobby. There you can find more details about
on-going Kushi Institute educational programs that are
conducted at the Kushi Institute campus in Becket, MA.
Information from our speakers and our donors will also be
available.
6
We are excited you could join us! This page is
designed to give you an overview of some key
parts of the conference to help you get the most
out of your stay with us.
Meals & Menu Postings – We will be serving food buffet
style so you can select what you want. We will post the
menu with the ingredients daily.
Young Adults Table – Come meet other young adults
attending the conference and find out what you have in
common.
Chewing Tables – Chew, Chew, Chew – Don‘t feel rushed,
chewing is essential to healing and good overall health.
Sit at this table and you will make Michio and Lino proud.
Between Session Snacks –Light snacks will be available in the
main breakout area mid-morning and mid-afternoon.
Evening Desserts - Come join us for desserts and drinks every
evening at our social events.
Orientation – Prior to the opening of the conference, Olaf
Fischer, Executive Director of Kushi Institute, will give
you an overview of the conference.
Welcome and Presenter Introductions and Opening
Keynote – Hosted by Jessica Porter, Michio and Larry
Kushi will open our event. Come meet the presenters
who have dedicated their lives to helping others through
the use of Macrobiotics. We will conclude with Michio
presenting the Aveline Award to this year‘s honorees.
Celebrate Life Panel – Life is a precious gift. Hear from
people who have embraced Macrobiotics to change their life
and those around them. We will also hear from several
individuals describe how their own or loved one‘s recovery had
a positive impact on many areas of their lives.
Way To Health – Healing from Experience - Kushi
Institute‘s Way to Health program has changed many lives and
provides people healing from serious illness, hope and a new
beginning. Led by Judy MacKenney (host of Way to Health)
meet people who recovered from serious illness or changed
their lives due to the Way to Health program. This session will
be an open discussion about their experiences.
Book Signings - Come meet some of your favorite
presenters to get a signed copy of one of their books, CDs &
DVDs which may be purchased at the Kushi Store.
Evening Activities:
Social Mixer - Come join us for Desserts and Drinks and
meet your fellow Summer Conference participants! On
Thursday night, enter our Welcome Raffle to win a gift
certificate to the Kushi Store. Details to be announced at
the Social Mixer.
Celebration and Social Dance - Enjoy our 27
th
Summer
Conference Celebration Party entertainment in the Watson
Room. We will have a DJ for some great music, dancing, basket
raffles, grand prize drawing and fun!
Private Sessions – Appointments for private sessions, includ-
ing counseling and bodywork, may be registered on-line at our
www.kushiconference.org website or at the Kushi Institute
Registration Desk. If you have registered for a private session,
please check in at the Reservation Desk as soon as possible
after arriving at the conference.
Raffles – Back by popular demand, Raffle tickets will be
available for sale at the Kushi Registration Desk. The drawing
for these prizes and the grand prize drawing will be at the
Summer Conference Celebration on Saturday night.
Thank You!
Thank You for taking the time to read this information. Just
remember, enjoy the great food, classes and have a wonderful
time!
Your Conference Guide
7
Private Sessions
Practitioners Type of Session
Single Price*
David Briscoe
Macrobiotic Counseling (1 Hr)
$295
Bob Carr
Shiatsu Massage (1 Hr)
Macrobiotic Counseling (1 ½ Hrs)
Couples (2 Hrs - $475)
$125
$295
Claire Diab
Private Yoga Session (1 Hr)
$150
Edward Esko
Macrobiotic Counseling (1 ½ Hrs)
Couples (2 Hrs - $475)
$295
Nine Star Ki Counseling (1 Hr)
Nine Star Ki Counseling Couples (1 Hr)
$175
$200
Rick Jarow
Astrology Current or Progression (1 Hr 15 Min)
$190
John Kozinski
Macrobiotic Counseling (1 ½ Hrs)
Couples (2 Hrs - $475)
$295
Shiatsu Massage with
Health Advice (1 Hr 15 min)
$160
Warren Kramer
Macrobiotic Counseling (1 ½ Hrs)
Couples (2 Hrs - $475)
$295
Susan Krieger
Macrobiotic Counseling (1 ½ Hrs)
Couples (2 Hrs - $475)
$295
Shiatsu Massage with Oriental Diagnosis, Pulse
Energy Balancing and health guidance (1 Hr)
$190
Acupuncture with Shiatsu Massage with
Oriental Diagnosis, Pulse Energy Balancing
and health guidance (1 Hr)
$250
Gabriele Kushi
Holistic Health Counseling (1 ½ Hrs)
Couples (2 Hrs - $475)
Women‘s Self Care Counseling(1 ½ Hrs)
$295
$295
Judy MacKenney Macrobiotic Counseling (1 ½ Hrs)
Couples (2 Hrs - $475)
$295
Clyde Motosue
Shiatsu (50 Min)
$125
Jessica Porter
Hypnotherapy Consultation (1 ½ Hrs)
$250
David Sergel
Shiatsu with Dietary and Lifestyle Guidance
(1 Hr 20 min)
$175
Jean Shum
Acupuncture with Energy Balancing (1 Hr)
$150
Lino Stanchich
Macrobiotic Counseling (1 ½ Hrs)
Couples (2 Hrs - $475)
$295
Verne Varona
Personalized Counseling for your
Next Step(1 hr 15 min)
$295
Denny Waxman Macrobiotic Counseling (1 ½ Hrs)
Couples (2 Hrs - $750)
$400
Melanie Waxman Macrobiotic Counseling (1 ½ Hrs)
$295
9-Star Ki Sessions (1/2 Hr)
$75
Massage (1 Hr)
$125
Bettina Zumdick
Emotional Counseling - (1 Hr)
Couples (2 Hrs - $475)
$160
Macrobiotic Counseling (2 Hrs)
Couples (2 Hrs 30 min - $475)
$295
Enjoy private sessions including Macrobiotic counseling,
Shiatsu, Energy Healing, Acupuncture, Hypnosis, Yoga, and
Emotional Healing Consultation.
Practitioners offering optional services at the Summer Confer-
ence are among the most highly qualified professionals in their
respective fields in the world. They have different schedules
of availability and we recommend scheduling early. Come to
the Kushi Institute Registration Desk to make an appointment.
Our staff is not able to make any recommendations for
specific practitioners. To help make your decision we
recommend you listen to lecturers and read presenters‘ bios.
Private Session Descriptions
Standard Macrobiotic Counseling
1 hour 30 min
You‘ll receive sound macrobiotic advice to guide you toward
better health through the methods of the natural macrobiotic
diet and lifestyle, personalized for your present condition.
Included is a health assessment based upon visual diagnosis,
discussion of the macrobiotic view of the cause of present or
potential health problems, and personalized dietary, lifestyle,
and home remedy recommendations.
Shiatsu Session
50 min to 1 hour
Shiatsu is an ancient bodywork method from Japan which
has gained popularity throughout the world as an effective,
enjoyable healing practice. Shiatsu uses the application of
hand and foot pressure on the energy line meridian system
to stimulate, harmonize, and balance the energy flow in
your body. You will enjoy a deeper sense of relaxation
and renewed vitality as the practice stimulates your
body‘s self-healing capacities. It is better not to eat for
at least two hours before a session.
Shiatsu Massage with Health Advice
1 hour 15 min
Macrobiotic shiatsu massage is based on an understanding of
the connection between diet, lifestyle and illness. Besides the
application of touch and pressure to adjust a person‘s condition, a
macrobiotic shiatsu session may include suggestions on diet and
lifestyle. The counselor will offer simple dietary, home
remedy, and/or lifestyle recommendations. These sessions are
excellent for people who want feedback and advice from an
experienced macrobiotic senior counselor.
Shiatsu with Dietary and Lifestyle Guidance
1 hour 20 min
David will be offering sessions in Zen Shiatsu, along with
Macrobiotic dietary and way of life suggestions and other feedback
according to what he finds during the treatment. Receivers should
wear comfortable clothing and avoid eating for at least 2 hours
before the session.
P
ersonalized Counseling for Your Next Step
1 hour 15 min
Verne's sessions are designed to help you reach your health
goals, practically, efficiently and promptly. His visual diagnostic
skills are the culmination of over three decades of a variety of
diagnostics from Chinese, Japanese, Tibetan and modern
medical practices. His sensitivity to your needs and your next
step, as opposed to an impractical leap, is supported by
customized recommendations and extensive follow-up to gauge
what works and what doesn't. Verne assumes that if you're
willing to have a session, you are willing to hear a straight
forward evaluation in the three realms of body, mind and spirit
work to be done. Such foundational self-challenge is best when
you have the guidance and support of a knowledgeable authentic
counselor dedicated to clear guidance that is not generic.
Sessions include a session booklet, email PDF support and
telephone/email follow-up for 4 weeks.
8
Private Sessions
Hypnotic Consultation
1 1/2 hours
Hypnosis is a relaxed, comfortable and effective way to get
past the chatter of the mind and contact your deeper, wiser
self. Using this technique, you can let go of old clutter,
resentments, negative attachments, anger--and build a better
future using deep, positive visualizations and affirmations.
Hypnosis is great for self-esteem, phobias, smoking cessation
(although that takes multiple sessions and would only begin at
the conference), and just about any other knot the mind ties
itself into. Macrobiotic people are exceptional hypnotic
subjects and do a lot of powerful changing easily and quickly.
A personalized take-home hypnosis CD can be made for you
upon request.
Macrobiotic Consultation, Shiatsu, and Acupuncture
1 to 1 ½ hours
Acupuncture with Pulses and Health Guidance - Unique
acupuncture treatments are tailored to the needs of each
patient-from the very young to the elderly-and will address
both the symptoms and underlying factors of each person's
health using high quality sterile, disposable needles. The
acupuncture is based on Classical/Traditional Chinese,
Japanese and 5 Element systems. Sessions include
personalized health evaluation and guidance, assessments of
pulses, tongue, face, eyes. Home remedies or breathing
exercises may be recommended.
Shiatsu/ Health Guidance/Energy Balancing Sessions - Shiatsu
and energy bodywork sessions are tailored to your individual
needs/concerns of body and mind. They include various hands
on gentle and therapeutic methods and techniques, personal
health guidance, breathing exercises and Ki-Qi-energy
balancing. Included are facial and energy readings and
evaluate your pulses of Chinese Medicine. The treatments are
intended to help you rejuvenate your physical and emotional
wellness, release old held blockages, relaxes, increase
flexibility, improve sleep, strengthen immunity. These
sessions are renowned for giving caring, effective and skillful
treatments, which can enable you to reach a most enlightened
state of body and mind.
Private Yoga Session
1 hour
You will work with your practitioner to personalize your
session, by choosing to combine many styles of Hatha Yoga and
the beautiful techniques of fluid movement, relaxation,
breathing and mediation...all of which help balance, align, and
build strength in your body- both inside and out. When we
awaken to our true nature of lightheartedness, laughter and
love, we experience the Yoga (union) of our mind, body &
spirit.
Nine Star Ki Counseling
1 hour or 1 ½ hours
Nine Star Ki is based on each person‘s energy profile
determined by their year and month of birth. In these
sessions, the counselor will review your Nine Ki personality
type and that of your family members. He will explain the
Nine Star Ki dynamic existing in your interpersonal
relationships. Guidance on your individual destiny for 2011
and beyond will be presented in addition to guidelines for
travel, health, and positive/negative directions for
movement. This session is designed to provide you a greater
understanding of your inner and outer nature in relation to
other people, society, nature and the universe. Great for self-
awareness and achieving health and peace
Women Self Care Counseling
1 hour 30 min sessions
Women experience many hormonal changes during their life,
like menarche, the monthly moon cycles, or pregnancy,
natural menopause, chemical or surgical induced menopause,
and aging needs. These experiences often have challenging
side effects and need to be addressed by replenishing the
appropriate nutrients on a daily basis. The most effective way
to do this is through food we absorb. Gabriele Kushi, as a
senior macrobiotic counselor, assesses with oriental
evaluation and yin-yang techniques to suggest proper food
and lifestyle solutions for the lifestyle you are in. A recipe
information package will be available for you to take home.
Relationship Counseling for Singles and Couples.
1 ½ hour session
Create more deeply pleasurable and fulfilling relationships. In
the highly valuable session, Lino Stanchich offers insightful
counseling and advice to powerfully enhance intimate
relationships through sound dietary and lifestyle practices.
The single person will learn how to find a more compatible
partner for a long-term relationship. Couples will discover
effective methods of creating greater harmony, passion and
communication. All will learn how to lessen mood swings,
conflicts, sadness and anger. Infertile couples will receive
proven and effective, natural methods for increasing fertility
and virility. Be guided to joys of a happier relationship, as you
gain greater health of body, mind and emotions.
Acupuncture Therapy with Energy Balance
1 hour
The practitioner will focus on the use of acupuncture to
balance the energy flow in the body. Leveraging the
understanding of the other elements of Physical, Mental,
Emotional and Spiritual, can open the experience to another
dimension. The focus is on healing the whole.
Emotional Counseling Session 1 hour
With over 25 years of experience in Macrobiotics and Conscious
Reality Creation, combined with a natural talent for Intuitive
and Emotional Guidance, Bettina Zumdick provides a
contemplative dialog, inviting people to expand their
perspectives and assisting them in the assessment and
appropriate course of action in regards to their situations for a
life filled with dreams coming true.
9
Schedule and Class Descriptions
T
HURSDAY
A
UGUST
4
12:00 PM
P
RIVATE
S
ESSION
R
EGISTRATION
K
USHI
S
TORE
O
PEN
2:00 PM
C
HECK
-I
N
–
2:00
PM
4:30 – 5:30 PM
C
OOKING
:
C
OOKING FOR A
P
EACEFUL
M
IND
AND
S
PIRITUALITY
(D
EMO
O
NLY
)
WITH
P
ATRICIO
G
ARCIA
D
E
P
AREDES
W
ATSON
R
OOM
Oriental countries have a long tradition of cooking for
maintaining a calm, peaceful mind and spiritual
development. In Japan this type of cooking is commonly
called SHOJIN RYORI and is popularly served at temples.
However in recent years the quality has been declining due to
poor quality ingredients, speeding the cooking or too much
emphasis on taste and presentation as compared to
understanding the effect that food has on the mind and
spirit. In this class we will demonstrate some simple dishes
while discussing on some basic cooking principles and the
importance of food selection.
5:30 – 6:00 PM
WITH
O
LAF
F
ISCHER
W
ATSON
R
OOM
Welcome to Summer Conference 2011! Opening welcome
comments from the Summer Conference Committee.
Orientation and Logistics for the Conference will be covered
in this session.
6:00 – 7:15 PM
–
D
INING
R
OOM
(L
EVEL
1)
7:15 –
8:00 PM
W
ELCOME
&
P
RESENTER
I
NTRODUCTIONS
H
OSTED BY
J
ESSICA
P
ORTER
W
ATSON
R
OOM
Jessica Porter will be our Master of Ceremony for 2011 to kick
off this year‘s fun event. Come meet the presenters who
have dedicated their lives to helping others. Get to know
them, hear about their background and the classes they have
designed for you this year.
Come meet the team of cooks and staff who are here to make
your conference delicious, fun and enjoyable!
8:00 – 9:00 PM
O
PENING
K
EYNOTE
A
DDRESS
&
A
VELINE
A
WARDS
WITH
M
ICHIO AND
L
ARRY
K
USHI
W
ATSON
R
OOM
Hosted by Jessica Porter, Michio & Larry Kushi will open
our event. We will conclude with Michio presenting the
Aveline Award to this year‘s honorees.
9:00 – 10:00 PM
C
HANTING AND
G
ENTLE
E
NERGY
E
XERCISES
WITH
B
ETTINA
Z
UMDICK
R
OOM
C220
Amongst all the hubbub of our fast-paced lifestyle, take a
moment to unfold your body‘s energy flow through
meditation, chanting and gentle energy exercises. We are
often caught up in duty and obligation, in having to achieve,
or spending our time worrying and wearing masks which hide
our true selves. Over time we forget who we really are. Allow
yourself to create the space to arrive at who you are, to
arrive at being.
The meditations or guided visualizations allow us to
communicate with our super-consciousness in such a way as
no spoken language is able to. This helps us
engage in healing or re-charging our body cells and
organs (our body cells don‘t speak English or any
other spoken language, but they do communicate
and receive communications via pictures and
feelings, a.k.a. visualizations)
create a state of peace and joyfulness.
Please wear loose, comfortable clothing and you may wish to
bring a towel, blanket or mat to sit and lie on.
Join us for both subtle and yet deeply transformative
experiences!!
9:00 – 10:30 PM
WITH
J
ESSICA
P
ORTER
W
ATER
’
S
E
DGE AND THE
B
LU LOUNGE
Come join us for Desserts and Drinks and meet your fellow
Summer Conference participants! Enter our Welcome Raffle
to win a gift certificate to the Kushi Store. Details to be
announced at the Social Mixer.
10
F
RIDAY
A
UGUST
5
7:00 – 8:00 AM
WITH
C
LYDE
M
OTOSUE
R
OOM
C330
Start your day with a gentle exercise of Do-In to stimulate
your meridians and energize your body. Do-In, also
sometimes called ―self-shiatsu‖ is an ancient, traditional
form of exercise from Asia that helps move the body‘s energy
flow, release blockages, move the lymph, and increase
strength & vitality. Consisting primarily of gentle stretching
and tapping, this is an exercise system that is easy for anyone
of any fitness level to do and learn.
Q
I
-G
ONG
:
V
ITALIZING
Q
IGONG
:
E
NERGY
S
KILL
E
XERCISES
WITH
J
OHN
K
OZINSKI
R
OOM
A330
Immune strengthening exercises were first developed in
China over 2000 years ago. These exercises promote
health recovery and rejuvenation by stimulating the
body‘s self-healing ability. There is a step by step method
that helps a person to be sensitive to the body‘s energy
system. You can enhance the function of all the organs for
increased strength, mental function, improved circulation
and overall vitality.
There are thousands of systems of Chi Gung. Exercises will
be presented from several systems. Suggestions for further
study will be given along with a handout of helpful
resources.
John will be explaining both the traditional Chinese view
of why these exercises work, and plausible medical
theories.
–
R
ENEWAL OF
B
ODY
-M
IND
-S
PIRIT
WITH
S
USAN
K
RIEGER
R
OOM
C220
Renew yourself through a new way of practicing two
ancient traditions! Susan's Qi-Gong-Yoga combines qi-gong
and yoga while integrating breath, meridian work,
enhancing energy flow, and building strength for a greater
sense of body-mind-spirit harmony and wellness.
Please bring a yoga mat.
with David Sergel
Room C370
The late shiatsu master, Shizuto Masunaga, developed an
exercise program that stimulates and balances the flow of
energy along the energy pathways of the body. Comprised
of six simple, yoga-like exercises, if practiced in a certain
order, this program enables the practitioner to maximize
his/her natural healing power at that point in time. Non-
exhaustive and fairly easy for most, the entire routine can
be completed, with one repetition, in about 15 minutes. In
return, the practitioner will likely receive a bonus of
energy, as well as feeling more balanced, flexible, and
positive in outlook. Supported by theoretical explanations.
7:30 – 9:00 AM
–
D
INING
R
OOM
(L
EVEL
1)
9:00 – 10:30 AM - Featured
E
ATING
R
IGHT FOR
C
ANCER
S
URVIVAL
WITH
D
R
.
N
EAL
B
ARNARD
(V
IDEO
DVD
A
VAILABLE
)
W
ATSON
R
OOM
For many years, people diagnosed with cancer have fought
back, using healthful diet changes. But do these diet changes
really help? Until recently, evidence of benefit came mostly
from individual reports. For skeptics, that really wasn‘t
enough. Now, researchers are putting healthful diets to the
test, and the results are starting to come in. It turns out that
diet changes are every bit as powerful as we‘d hoped. In this
lecture, we will focus on new findings on survival from breast
cancer and prostate cancer, looking at the results of recent
studies. Attendees will:
gain an understanding of key dietary factors
influencing survival after breast cancer diagnosis.
gain knowledge of how diets effect hormonal function
as it relates to cancer progression.
gain knowledge of key research studies assessing
effective diet for cancer survival.
learn practical measures that can be used with
patients seeking to improve diets.
10:45 AM -12:00 PM
C
OOKING
:
J
APANESE
S
TYLE
M
ACROBIOTIC
C
OOKING
–
D
EMONSTRATION
O
NLY
WITH
Y
UJI
Y
OSHINO
(V
IDEO
DVD
A
VAILABLE
)
W
ATSON
R
OOM
Japanese Macrobiotic Cooking is a style of cooking which has
greatly influenced Macrobiotics. The presentation is a part
of the whole experience of how Japanese cooking is a
balance of how the meal is prepared as well as its
presentation.
11
F
RIDAY
A
UGUST
5
-
C
ONTINUED
10:45 AM -12:00 PM
WITH
W
ARREN
K
RAMER
(A
UDIO
CD
A
VAILABLE
)
R
OOM
B350
Stable blood sugar is essential for physical and emotional
health. Hypoglycemia or low blood sugar is underlying
numerous health issues. Our dependence on simple sugar and
coffee is indicative of our unstable blood sugar and why
diabetes is on the rise as well. These organs also relate to the
sweetness of life itself. Warren explains the cause of blood
sugar imbalance and the macrobiotic approach to treat them.
T
RACK
2:
H
OW TO
S
EE
Y
OUR
H
EALTH
:
T
ECHNIQUES NOT
F
OUND IN
B
OOKS
W
ITH
D
AVID
B
RISCOE
(A
UDIO
CD
A
VAILABLE
)
R
OOM
A350
After 35 years of macrobiotic counseling, David has developed
many of his own unique techniques of health assessment. He'll
be sharing some of the most useful and practical ones in this
session. Learn to look at your hands, nose, and skin to see
what your body is telling you.
ORLDWIDE
E
ATING
T
RADITIONS
WITH
D
ENNY
W
AXMAN
(A
UDIO
CD
A
VAILABLE
)
R
OOM
C350
The roots of macrobiotic practice can be found in all of the
world‘s long-standing cultures. We come from a long line of
grain eating traditions. We will look at the common points of
traditional dietary and lifestyle practices from around the
world. This class will help you make your macrobiotic
practice more varied and enjoyable.
EALING WITH
H
YPNOSIS
WITH
J
ESSICA
P
ORTER
(A
UDIO
CD
A
VAILABLE
)
R
OOM
A230
The subconscious mind contains the key to your wellbeing. In
this class, Jessica Porter, a certified hypnotherapist,
discusses how the conscious and subconscious minds work
together to either help or hinder your progress. If you feel
blocked or held back by habits, compulsions or relationships
from the past, come to this inspiring class. With her wit,
wisdom and humor, Jessica will de-bunk the myths behind
hypnosis and introduce you to this powerful healing tool.
E
XERCISE
:
S
WINGOLF
WITH
L
ES
B
OLLAND
O
UTDOORS
W
EATHER
P
ERMITTING
Class Size limited to 20 People
Please Pre-Register at Summer Conference Front Desk
This program offers the rare opportunity to experience the
dynamic, free swing of tournament playing professionals, as
you explore your body's natural talent and ability.
Incorporating movement, muscle-opening shiatsu, breathing,
and an emphasis on mental/physical harmony.
Swingolf guides students on the path to finding their own
natural, dynamic, and flowing swing. Putting, chipping,
pitching, bunker shots, iron and wood play, plus golf course
strategy included. Participants will experience the
tremendous talents that their body possesses, immediately
resulting in increased ball distance, dynamic swing expression
and ball consistency via the small swing build-up in an
environment of relaxation, health and fun.
–
P
ART
1
WITH
R
ICK
J
AROW
R
OOM
A370
This depth level work is meant to seed the future and to
develop leaders who understand that ―Health‖ is much more
profound and rich than the popular government and
corporate versions that rule main stream media would lead us
to believe. Indeed, full health – wholeness – is nothing less
than the core attainment of human life.
―What is not met by consciousness will be met by fate. (C.G.
Jung).‖ This work is dedicated to the deepening of
consciousness, to working with and learning from; rather than
trying to destroy or ignore imbalances; be they physical,
emotional, economic, or social, so that we can make
informed and intelligent choices about food, air, water,
work, play, life and love, choices that transform the quality
of our lives and the lives of our communities.
Rick Jarow, author of Alchemy of Abundance and Celebrated
workshop leader, takes us on journey toward radiant health
and healing by thoughtfully considering the laws of
abundance, attention, and manifestation. A meditative
mandala of our life integrates the cardinal points of personal
and organizational radiance: Well Being, Sustainable
Abundance, Community, and Creativity. Jarow shows us how
we can meet the very real challenges of everyday living with
clarity and power by focusing on the quality of our attention
and awareness instead of external results. Using
contemplative and visioning processes developed through
twenty years of practice, Jarow fosters a powerful learning
community that has birthed physical healings, creative
projects, new careers, and unprecedented opportunities in
many peoples' lives. By creating a dynamic exchange between
loving what is and moving toward what can be, we enter into
deeper levels of awareness and creative engagement with the
forces of life. This two part Alchemy of Abundance Seminar
offers the following:
Generating a fearless and accurate inventory of what is going
on in your life and/or the life of your organization right now.
Learning to use disease as a stepping stone to greater and
greater health
Learning to release crippling judgments that keep us fixated
in illness
Learning how to incubate a ―healed vision‖ that has the
power to draw out the very best in you and to lead you to
your highest power and potential.
Translating visions into specific actions that are effective in
the world.
12
F
RIDAY
A
UGUST
5
-
C
ONTINUED
12:00-1:30 PM
L
UNCH
-
D
INING
R
OOM
(L
EVEL
1)
1:00-1:30 PM
B
OOK
S
IGNING
–
K
USHI
S
TORE
O
UTSIDE
T
HE
W
EB
R
OOM
Come meet the following presenters who will be signing their
books:
Edward Esko
Cool Fusion: A Quantum Approach to Peak
Mineral, Nuclear Waste and Future Metals
Shock
Rick Jarow
Alchemy of Abundance, Creating the
Work You Love.
Gabriele Kushi
Embracing Menopause
Marlene Marcello-McKenna
When Hope Never Dies
Denny Waxman
The Great Life Diet
Come meet Claire Diab who teaches nationally and
internationally with Dr. Deepak Chopra to have her sign one
of her DVDs
1:30-2:45 PM
C
OOKING
:
S
AVORY
S
PANISH
M
ACRO
W
ITH
P
ATRICIO
G
ARCIA DE
P
AREDES
(V
IDEO
DVD
A
VAILABLE
)
W
ATSON
R
OOM
Thanks to a mild climate and various cultures that introduced
a large variety of ingredients and cooking styles, Spanish
cooking has a rich heritage. Many of the dishes are based on
fresh, seasonal, natural ingredients characteristic of the
healthy traditional Mediterranean diet. As we will explore in
this class, with a little imagination and creativity many tasty
Spanish dishes can be easily adapted to the macrobiotic way
of eating.
T
RACK
1:
B
LOOD
S
UGAR
,
B
RAIN
C
HEMICALS
AND THE
S
EARCH FOR THE
P
ERFECT
R
ELATIONSHIP
WITH
J
OHN
K
OZINSKI
(A
UDIO
CD
A
VAILABLE
)
R
OOM
A350
In many cases, we blame others for poor relationships. Of
course, in some relationships, the other person may be the
problem. Sometimes it results from our own behavior. Many
problems in relationships stem from physical imbalances. This
class with explore how blood sugar imbalances, brain
chemical deficiencies, and other bodily imbalances impact
our behavior and relationships. You will get to take a low
blood sugar test to see if your behavior is a result of low
blood sugar. Symptoms of brain chemical imbalances will be
discussed. Diet and lifestyle recommendations will be given
to address these imbalances.
1:30-2:45 PM
T
RACK
2:
C
ONSCIOUS
E
NERGETIC
E
ATING
WITH
L
INO
S
TANCHICH
(A
UDIO
CD
A
VAILABLE
)
R
OOM
B350
You may know what foods to eat, but do you know how to eat
them? At what time? In what order? With what posture and
environment to achieve maximum absorption and
assimilation? Even if we are eating the highest quality of
food, if taken without thought, care, and consciousness, we
can suffer indigestion, fatigue, bloating, and even disease.
Lino Stanchich has a true passion for healthy eating, because
it saved his father's life and his own, while in concentration
camps. He completely credits this medically and scientifically
proven eating technique with powerfully and positively
extending his longevity, joy, and vitality.
T
RACK
3:
T
HE
P
OWER OF
E
VERYDAY
C
OMMON
F
OODS FOR
H
EALING
,
FOR
L
IFE
WITH
B
OB
C
ARR
(A
UDIO
CD
A
VAILABLE
)
R
OOM
C350
Take charge of your life. Be aware of the power of the
common foods we eat regularly, like corn, beans, carrots,
wheat, rice, cabbage, onions, lettuce. Used for healing, used
for establishing and maintaining health: let‘s examine the
healthful nature of the whole spectrum of common foods
using science and common sense, traditional understandings
and epidemiologic findings.
L
ECTURE
:
T
HE
T
HREE
S
ISTERS
:
A
N
A
NCIENT
T
RADITION FOR
M
ODERN
T
IMES
W
ITH
D
R
.
N
EAL
B
ARNARD
(A
UDIO
CD
A
VAILABLE
)
R
OOM
A230
The Three Sisters are an ancient Native American custom in
which three simple foods—corn, beans, and squash—are
grown together so that they nourish and protect each other,
anticipating modern trends toward organic and sustainable
agriculture. These plants complement each other
nutritionally and their ability to grow together in harmony
provides a metaphor for an environmentally sound holiday
tradition that is both healthful and animal-friendly. In this
session, we will learn about their rich history and meaning,
how to build them into a holiday celebration, and even to
grow them at home.
–
P
ART
2
WITH
R
ICK
J
AROW
R
OOM
A370
See full description under Part 1 (10:45 AM)
This depth level work is meant to seed the future and to
develop leaders who understand that ―Health‖ is much more
profound and rich than the popular government and
corporate versions that rule main stream media would lead us
to believe. Indeed, full health – wholeness – is nothing less
than the core attainment of human life.
13
F
RIDAY
A
UGUST
5
-
C
ONTINUED
3:00-4:15 PM
L
ECTURE
:
E
RA OF
H
UMANITY
WITH
M
ICHIO
K
USHI
W
ATSON
R
OOM
Full Description to be announced
R
E
-C
ONNECTING TO THE
H
EALING
P
OWER OF
N
ATURE
WITH
M
ELANIE
W
AXMAN
R
OOM
A330
Nature has great healing ability. Learn how to tap into the
ancient wisdom of nature and awaken your own inner
wisdom. Discover your energetic connection to nature
through developing the senses. Enjoy a series of nature
connecting activities that will help you recognize more
strongly, through direct experience, that you're a part of
nature, not apart from it. You will find a whole new pleasure,
peace and energy from spending time outdoors. Join Melanie
and relish the power of being in the moment whilst absorbing
the restorative power of nature.
B
ELLYBIOTIC
™
WITH
G
ABRIELE
K
USHI
R
OOM
C220
This class, designed by Gabriele Kushi, embraces elements of
Yoga, Visualization, Qigong, Pilates, Dance and Macrobiotic
Nutrition to strengthen the belly. The Japanese martial art
term Hara, and the TCM term Dantian describe the belly as
the center of being. When we have a healthy and strong belly
and our digestive system is working properly, we can enjoy
well-being into old age. Class includes gentle to strong
movements. Bring your yoga mat or a towel to class for your
comfort.
R
ELAXATION
:
T
HE
S
CIENCE OF
B
REATH
WITH
C
LAIRE
D
IAB
R
OOM
C370
The power of the breath is so much more than we know.
Claire will educate you on proper breathing techniques and
how to use your breath in every situation. Learn powerful
breathing techniques which you can incorporate in your
everyday life at home, in the office, before bed and in the
morning.
3:00-4:15 PM
E
XERCISE
:
S
WINGOLF
WITH
L
ES
B
OLLAND
O
UTDOORS
W
EATHER
P
ERMITTING
Class Size limited to 20 People
Please Pre-Register at Summer Conference Front Desk
This program offers the rare opportunity to experience the
dynamic, free swing of tournament playing professionals, as
you explore your body's natural talent and ability.
Incorporating movement, muscle-opening shiatsu, breathing,
and an emphasis on mental/physical harmony. Swingolf
guides students on the path to finding their own natural,
dynamic, and flowing swing. Putting, chipping, pitching,
bunker shots, iron and wood play, plus golf course strategy
included. Participants will experience the tremendous talents
that their body possesses, immediately resulting in increased
ball distance, dynamic swing expression and ball consistency
via the small swing build-up in an environment of relaxation,
health and fun.
4:45-6:00 PM
C
OOKING
:
G
ERMAN
S
TYLE
M
ACRO
C
OOKING
WITH
B
ETTINA
Z
UMDICK
(V
IDEO
DVD
A
VAILABLE
)
W
ATSON ROOM
This class will acquaint you with traditional Northern German
foods.
Rice was traditionally imported from Italy and combined in
pilaf style dishes with the warming and therapeutic value of
homegrown spelt – an ancient variety of wheat and
homegrown onions for strength and endurance.
The German cuisine is very fond of cabbage: raw, cooked or
pickled, thus two of the recipes are dedicated to this very
nutrient packed vegetable: Waldorf Salad and Sauerkraut
Pumpernickel Sandwiches.
Germany is also known for its artistry in bread production:
Pumpernickel, a very dark rye bread, made from whole grain
rye berries, not rye flour – provides strength and focus and
will warm your body and soul quickly.
T
RACK
1:
P
RACTICING
M
ACROBIOTICS
WITHOUT GOING INTO THE
K
ITCHEN
WITH
D
ENNY
W
AXMAN
(A
UDIO
CD
A
VAILABLE
)
R
OOM
B350
Macrobiotics is an orderly approach to diet and lifestyle. It is
also the highest level of appreciation for all levels of life. You
can you still practice macrobiotics even if you have no
intentions of cooking or going into the kitchen I this class we
will look at the various aspects that make macrobiotic
practice and lifestyle unique.
14
F
RIDAY
A
UGUST
5
-
C
ONTINUED
4:45-6:00 PM
T
RACK
2:
E
XPLORE AND
B
ALANCE
Y
OUR
C
HAKRAS FOR
H
ARMONY OF
L
IFE
WITH
S
USAN
K
RIEGER
(A
UDIO
CD
A
VAILABLE
)
R
OOM
A350
The 7 major Chakras are our wheels of light, like power
stations, which both absorb and emit energy, located from
the base of our spine to the crown of our head and are deeply
connected to our emotional, physical being, soul level,
hormones, thoughts, feelings, internal and external
environments. Each chakra is associated with a color of the
rainbow, various aspects of your being and personality and
needs to spiral in balance for you to feel well. We will
explore bringing our Chakras to life, keeping us healthy as we
practice visualizations and activating 7 major Acupuncture
points for your joyful state of health and well being.
T
RACK
3:
D
IABETES AND
M
ACROBIOTICS
W
ITH
E
D
E
SKO
(A
UDIO
CD
A
VAILABLE
)
R
OOM
C350
Ed Esko will discuss the basic principles of diabetes and some
of the current research data which supports the Macrobiotic
approach to the prevention of diabetes I and II and the
remission of diabetes II. To understand diabetes is to
understand the human body and the origin of disease..
L
ECTURE
:
"3-HA"
T
HERAPY
-
D
ISCOVERING
H
UMOR IN
E
VERY
D
AY
L
IFE
W
ITH
V
ERNE
V
ARONA
(A
UDIO
CD
A
VAILABLE
)
R
OOM
A370
Humor happens. And, if we can identify it, experience it and
learn to share it, our lives can become richer and healthy by
that very process. This talk features funny stuff; from the
intellectual witty to drop dead silly; and the ultimate value
that "Vitamin H" has in making us more present and joyous.
Come and laugh—whether you like it or not! Warning: Do not
have beans as a side dish prior to this talk....
L
ECTURE
:
G
IVE
Y
OUR
B
RAIN A
M
AKEOVER
With Judy MacKenney (Audio CD Available)
Room A230
Build a sharper mind. Learn activities that will nourish the
brain. Discover how exercise impacts your brain and has
proven to change the structure of it. Be informed of the
foods that strengthen, nourish and reduce the risk of
dementia and Alzheimer. Steady your blood pressure and
blood sugar. High blood pressure increases the risk of
dementia. Keep blood pressure low, body active, and weight
down. Belly fat fuels inflammation and plaque buildup in
your arteries, restricting blood flow to your heart and brain.
Re-inventing yourself with purpose in life brings fulfillment
that re-invigorates the brain. Set goals, take action, and
enjoy creating health and balance in your life.
6:00-7:30 PM
D
INNER
-
D
INING
R
OOM
(L
EVEL
1)
8:00-9:00 PM
C
ELEBRATE
L
IFE
!
P
ANEL
H
OSTED BY
G
INNY
H
ARPER
W
ATSON
R
OOM
Macrobiotics has changed so many lives! Come and hear from
people about what was the turning point in their lives. Some
were from a serious health crisis while others to change their
health and the health of their family.
9:00-10:00 PM
A
GING
,
H
ARDNESS
,
M
USCLES AND
M
ERIDIANS
WITH
L
ARRY
H
EISLER
,
M.A.,
LMT
W
ATSON
R
OOM
In the 1970‘s Michio said to me, ―Larry, when you get to
20,000 massages people will just have to sit in the room with
you and get healed.‖ Imagine my surprise when that didn‘t
happen. Immediately after her morning chanting Aveline
pulled me aside once and said, ―Larry what did Michio tell
you?‖ ―Michio said it is a boy, Aveline.‖ Aveline exclaimed
―My husband doesn‘t always get it right. It‘s going to be a
girl.‖ So when I got to 40,000 massages, I figured, well I‘m
getting pretty good at this, maybe Michio‘s words will come
true for me this time. Again, no such luck.
Now many more years later and hovering around 50,000
individual massage treatments, perhaps the most given by a
single practitioner on the entire Eastern Seaboard and .. I
finally understand what Michio was getting at. It did take 35
years…so now I know why Michio came up to me in a class he
was giving (1970‘s) and squeezed my Spleen 10 point, just
above the inner knee. I screamed out and Michio promptly
exclaimed publicly, ―No hope for you,‖ and the whole class
busted out laughing. Truth be told I really did learn an
amazing amount from 35 years as a medical massage
therapist and this workshops real title should be, ―Rigamortis
sets in way before you die!‖ Join me as I‘ll take you through
the in‘s and out‘s of your aging body.
9:00-11:00 PM
S
OCIAL
:
S
OCIAL
M
IXER
-
K
ARAOKE
H
OSTED BY
J
ESSICA
P
ORTER
B
LU
L
OUNGE
Come join us for Desserts and Drinks and meet your fellow
Summer Conference participants!
Karaoke for those with hidden talents!!
15
S
ATURDAY
A
UGUST
6
7:00-8:00 AM
E
XERCISE
:
D
O
-I
N
M
ERIDIAN
E
NERGY
S
TRENGTHENING FOR
B
ODY
,
M
IND AND
S
PIRIT
W
ITH
C
LYDE
M
OTOSUE
R
OOM
C330
Begin the morning by gentle body joint rotations to loosen
and energize the joints and body. We‘ll discover where the
meridians flow in the body; to stretch, tap and press these
wonderful energy lines before we gently stretch them again
to compare the before and after results. This call will be a
great learning experience for all especially for your body,
mind and spirit.
E
XERCISE
:
D
O
-I
N
-
E
ASY
P
HYSICAL AND
S
PIRITUAL
E
XERCISES FROM
A
ROUND THE
W
ORLD
WITH
B
OB
C
ARR
R
OOM
C370
Cultures from around the world developed simple exercises to
promote well-being and happiness in body and soul. Exercises
from Mayan, India, Japanese and European traditions, both
modern and ancient will be presented. These are suitable for
young and old, people with healthy or fragile conditions,-
anyone. And they are fun. Many also utilize the Chinese
acupuncture meridian system….effortlessly. No needles, no
extreme stretches or strength required. Moreover, they are
fun.
Y
OGA
:
C
HAIR
Y
OGA FOR
E
VERYONE
W
ITH
C
LAIRE
D
IAB
R
OOM
C350
Chair Yoga is so powerful for all ages. Nourish your body,
mind and spirit with easy and simple chair
yoga poses and breathing techniques .You will learn chair
yoga at the office, in your home, on the plane or in the car
there is something for every seated situation. This class is fun
and informative. Learn to live your Yoga on and off the chair.
Feel energized, rejuvenated and revitalized with several
different 10 minute chair yoga routines.
M
OVE
Y
OUR
B
ODY
S
AFELY
,
F
REELY AND
E
FFORTLESSLY
A
S
I
F
Y
OU
W
ERE
A
D
ANCER
W
ITH
K
ATHY
M
C
C
READY
R
OOM
C220
Join former Prima Ballerina of the New Jersey Ballet, Kathy
McCready as she inspires you with her traditional hatha yoga,
Pilates and Xtend Ballet Exercises. This class is structured to
engage your abdominals and strengthen your lower back
safely, freely, and effortlessly like a dancer. Come feel the
flow, the grace, the strength and the balance.
Please bring your yoga mat.
7:30 – 9:00 AM
–
D
INING
R
OOM
(L
EVEL
1)
9:00-10:15 AM
L
ECTURE
:
S
CIENTIFIC
R
EVIEW AND
R
ECOGNITION OF
M
ACROBIOTICS
W
ITH
L
ARRY
K
USHI
(V
IDEO
DVD
A
VAILABLE
)
W
ATSON
R
OOM
Research into the role of food and nutrition in cancer has
been accumulating substantially over the years. The most
recent reviews of these data in support of recommendations
were conducted in 2007 by the American Institute for Cancer
Research / World Cancer Research Fund, and in 2006 by the
American Cancer Society. Dr. Kushi was the Chair of the ACS
Committee, and contributed to effort that supported the
AICR/WCRF report. This session will review these guidelines
and how they correspond with macrobiotic dietary guidelines.
L
ECTURE
:
N
ATURAL
F
ARMING
W
ITH
P
ATRICIO
G
ARCIA DE
P
AREDES
(A
UDIO
CD
A
VAILABLE
)
R
OOM
A350
Farming is the first step required to produce our food, thus of
great importance to our well-being. Modern farming methods
contribute to declines in food quality, while also having a
negative aspect on the environment on which our lives
depend. Furthermore as global warming and climate change
accelerates, it is going to be a challenge to farm and secure
food for an increasing world population in the years to come.
Natural farming searches for ways to grow our food in
harmony and cooperation with nature while increasing
nutrition and energetic quality. In this class we will discuss
some of the basic principles, possibilities and take a look at
some natural farming being done in Japan.
L
ECTURE
:
C
REATIVE
M
ENU
P
LANNING
W
ITH
M
ELANIE
W
AXMAN
(A
UDIO
CD
A
VAILABLE
)
R
OOM
B350
This interactive class will help you to discover how to use
your intuition when planning meals. Practical exercises will
get your creative juices flowing and your meals will sing on
the palate and dance on the taste buds. Discover how to
make conscious choices with food and enjoy renewed vitality
through a variety of ingredients and dishes. Learn how
different cooking styles and combinations change the affect
food has on your well being. The gentle and relaxed
approach that Melanie offers will help you to feel confident
and adventurous with your menu planning.
16
S
ATURDAY
A
UGUST
6
-
C
ONTINUED
9:00-10:15 AM
L
ECTURE
:
E
MBRACING
M
ENOPAUSE
N
ATURALLY
W
ITH
G
ABRIELLE
K
USHI
(A
UDIO
CD
A
VAILABLE
)
R
OOM
A230
In this exciting lecture, macrobiotic teacher Gabriele Kushi
explores natural ways of working with the menopausal
transition. Menopause marks a redefinition of the feminine
self that is activated through physical, emotional, and
spiritual changes. Gabriele Kushi has created an interactive,
supportive, practical, and personal guide to balancing your
midlife transition naturally. You will learn how to nurture
your spiritual growth, adjust your food intake to your
changing needs, use internal and external home remedies,
and find support from other women to enjoy balanced health
throughout the midlife years and beyond.
W
ORKSHOP
:
L
EARNING FROM
N
ATURE
–
P
ART
1
OF
2
WITH
D
AVID
S
ERGEL
R
OOM
C370
Part 1 of a Two-Part Workshop - Living in harmony with one‘s
local natural environment is a fundamental macrobiotic
principle; an idea deeply explored in the ancient Chinese
theory of the Five Transformations of Natural Energy. In this
theory, essential in current macrobiotic practice, all things
are classified in terms of five phenomena: tree, fire, soil,
metal, and water.
In this lecture, to gain a broad understanding, we break each
phenomenon into its numerous component parts, based on
simple observations, for example: tree grows towards light;
fire clings; soil is dirty; metal is gray colored; water flows.
From this information we can develop principles to live by.
L
ECTURE
:
A
DVENTURES IN
R
ECOVERY
W
ITH
V
ERNE
V
ARONA
(A
UDIO
CD
A
VAILABLE
)
R
OOM
C350
What are the common factors that disease victors share in
their recovery? Is it food? Religion? Genetics? Random luck?
Come and hear Verne's 12 essential self-healing personality
traits and learn the essence of broad based healing from
someone who has had nearly 40 years experience with health
counseling from a macrobiotic perspective on an
international scale.
10:45 AM – 12:00 PM
C
OOKING
:
L
A
D
OLCE
V
ITA
–M
ACRO
I
TALIAN
S
TYLE
WITH
C
HRISTINA
P
IRELLO
(V
IDEO
DVD
A
VAILABLE
)
W
ATSON
R
OOM
Who doesn‘t love Italian food? But is it healthy and in
balance? Can something so sexy, fun and delicious be good for
our health? With grains, beans, lots of vegetables and good
quality fats as the foundation, Italian cuisine has it all…and
it‘s easy, fun and oh, so yummy. We‘ll create a complete
macrobiotic feast, from soup to dessert, Italian style. And
you‘ll see that they don‘t call it ‗La Dolce Vita‘ for nothin‘.
T
RACK
1:
M
ACROBIOTICS
101:
E
VERYTHING
Y
OU
'
VE
A
LWAYS
W
ANTED TO
K
NOW
B
UT
W
ERE
A
FRAID TO
A
SK
WITH
J
ESSICA
P
ORTER
(A
UDIO
CD
A
VAILABLE
)
R
OOM
A350
If you are new to macrobiotics or just want a refresher in the
fundamentals, come to hear Hip Chick Jessica Porter lecture
on the subject. Able to make philosophy fun and
macrobiotics mind-blowing, Ms Porter will re-charge your
practice and your life.
T
RACK
2:
E
MPOWER
Y
OURSELF WITH
D
AILY
S
ELF
D
IAGNOSIS
W
ITH
W
ARREN
K
RAMER
(A
UDIO
CD
A
VAILABLE
)
R
OOM
B350
Numerous cultures throughout the world believed that the
outside of the body is a reflection of the inside. At the same
time one of the goals of macrobiotic practice is to be able to
guide one‘s life. This essential and practical class offers
insight into what our body is telling us on a day to day basis.
You will have a better idea of what adjustments are needed
in diet and lifestyle to return to balance.
T
RACK
3:
M
ACRO
A
FTER
Y
OU
A
RE
D
ONE
E
ATING
W
ITH
J
OHN
K
OZINSKI
(A
UDIO
CD
A
VAILABLE
)
R
OOM
C350
Macrobiotics is a philosophy that can be applied to anything.
Food is an important application of the philosophy of
balance, but what happens after you eat is also important.
We will discuss how to apply the philosophy of balance to
other aspects of your life including the arts, the intellect,
spirituality, our social interactions, our sensuality, and our
concern for others on the planet including humans, animals,
plants, rivers, etc. You will learn how understanding the
application of macrobiotics in your life after you are done
eating, can help provide missing links to creating your day to
day well being.
17
S
ATURDAY
A
UGUST
6
-
C
ONTINUED
10:45 AM -12:00 PM - Continued
W
ORKSHOP
:
L
EARNING FROM
N
ATURE
–
P
ART
2
OF
2
WITH
D
AVID
S
ERGEL
R
OOM
C370
Part 2 of a Two-Part Workshop - To help clarify and confirm
the ideas developed from observations, we have an ancient
Chinese form of astrology: Nine Star Ki. This system assigns a
fundamental energy to each person according to the year in
which he/she was born, again described in terms of tree,
fire, soil, metal, or water. With this information, by
interpreting well written profiles of people, in terms of the
knowledge derived from observations, we can see how the
principles we suspect, actually come to life. In addition, this
information can help us in numerous ways, including an
understanding of our physical and mental health.
W
ORKSHOP
:
N
INE
S
TAR
K
I
-
Y
OUR
P
ERSONAL
E
NERGY
P
ROFILE IN
H
EALTH AND
R
ELATIONSHIP
–
P
ART
1
OF
3
WITH
E
D
E
SKO
(A
UDIO
CD
A
VAILABLE
)
R
OOM
A370
In this introductory class you‘ll discover your personal energy
profile according to the Nine Ki system. You l learn which
Nine Star type you are and how that influences your health
and relationship with others..
E
XERCISE
:
S
WINGOLF
WITH
L
ES
B
OLLAND
O
UTDOORS
W
EATHER
P
ERMITTING
Class Size limited to 20 People
Please Pre-Register at Summer Conference Front Desk
This program offers the rare opportunity to experience the
dynamic, free swing of tournament playing professionals, as
you explore your body's natural talent and ability.
Incorporating movement, muscle-opening shiatsu, breathing,
and an emphasis on mental/physical harmony. Swingolf
guides students on the path to finding their own natural,
dynamic, and flowing swing. Putting, chipping, pitching,
bunker shots, iron and wood play, plus golf course strategy
included. Participants will experience the tremendous talents
that their body possesses, immediately resulting in increased
ball distance, dynamic swing expression and ball consistency
via the small swing build-up in an environment of relaxation,
health and fun.
12:00-1:30 PM
L
UNCH
-
D
INING
R
OOM
(L
EVEL
1)
1:00-1:30 PM
B
OOK
S
IGNING
–
K
USHI
S
TORE
W
EB
R
OOM
Come meet Rick Jarow for a book signing of his book ―The
Alchemy of Abundance/Creating the Work You Love‖.
Come meet the following presenters who will be signing their
books:
Jessica Porter
The Hip Chicks Guide to Macrobiotics
Lino Stanchich
Healing Kidney, Bladder and Adrenalin
Verne Varona
Macrobiotics for Dummies
Melanie Waxman
Eat Me Now
Come meet Claire Diab who teaches nationally and
internationally with Dr. Deepak Chopra to have her sign one
of her DVDs
1:30 -2:45 PM
C
OOKING
:
F
RENCH
S
TYLE
M
ACRO
C
OOKING
WITH
D
AWN
P
ALLAVI
-L
UDWIG
(V
IDEO
DVD
A
VAILABLE
)
W
ATSON
R
OOM
Have you ever enjoyed French Cooking? Well Dawn will take
some of the French influences and prepare Macro dishes with
a French flair.
T
RACK
1:
S
UPER
H
EALTH AND
H
OW
T
O
G
ET
I
T
W
ITH
B
OB
C
ARR
(A
UDIO
CD
A
VAILABLE
)
R
OOM
A350
Absolutely amazing levels of health can be developed. Great
physical strength, endurance, coordination is possible. Deeply
moving emotional expression, incredible mental prowess and
endless spiritual abilities can be achieved. It‘s actually
surprisingly simple and doable. What‘s the catch? Rather,
let‘s get started!
T
RACK
2:
A
RE
Y
OU
H
APPY
Y
ET
?
T
HE
L
INK
B
ETWEEN
H
EALTH AND
H
APPINESS
W
ITH
J
OHN
K
OZINSKI
(A
UDIO
CD
A
VAILABLE
)
R
OOM
B350
Happiness is related to what is going on in our lives and what
is going on inside our bodies. This class will explore ways to
enhance the inner self of the body so that you deal with the
outer challenges in a better way. We will discuss systems in
the body and their links to emotions and thinking. Happiness is
not elusive; it is inherently in our hearts, bodies, mind and
spirit. Learn how to create your bliss and cope with the
realities of day to day life and health. Everything changes. We
are in a constant state of flux.
18
S
ATURDAY
A
UGUST
6
-
C
ONTINUED
1:30 -2:45 PM - Continued
T
RACK
3:
F
OUNTAIN OF
Y
OUTH
P
RACTICES
:
H
OW TO
S
TOP
P
REMATURE
A
GING AT
21
TO
81
W
ITH
D
AVID
B
RISCOE
(A
UDIO
CD
A
VAILABLE
)
R
OOM
C350
Even young people today are aging prematurely according to
recent scientific research.
What is causing premature aging? What can be done to
maintain youthful vitality or to restore it if its been
diminished?
In this session you'll learn the latest research on aging, and
you'll also learn what ancient wisdom has taught about
maintaining youthfulness through diet, exercise and attitude.
How can you keep your skin, heart, bones and brain vital and
healthy for the whole of your life? Let's find out together!
D
ISCUSSION
:
K
USHI
I
NSTITUTE
–
“W
AY TO
H
EALTH
P
ROGRAM
”
W
ITH
J
UDY
M
AC
K
ENNEY
(A
UDIO
CD
A
VAILABLE
)
R
OOM
A230
Way To Health – Healing from Experience - Kushi Institute‘s
Way to Health program has changed many lives and provides
people healing from serious illness, hope and a new
beginning. Led by Judy MacKenney (host of Way to Health)
meet people who recovered from serious illness or changed
their lives due to the Way to Health program. This session will
be an open discussion about their experiences.
W
ORKSHOP
:
S
ACRED
H
EART
H
EALING AND
M
EDITATION
C
IRCLE
W
ITH
L
ARRY
H
EISLER
(A
UDIO
CD
A
VAILABLE
)
R
OOM
C330
Join Larry in his 35th year of teaching the Sacred Heart
Meditation Class. Life is totally about growth, your growth,
my growth. The first part of the Prime Directive on this
planet is to grow in every way you can (mentally,
emotionally, physically and spiritually). The 2nd part of the
Prime Directive is to uplift, inspire or serve wherever you
may go. People who do this passionately with their heart and
soul, have a tendency to fulfill their destiny and complete
their training down here. This dynamic workshop will teach a
powerful meditation with a variety of Ki exercises including
the rare I Chuan energy exercise Larry calls ―Smiling
Buddha.‖ Traditionally this technique is used by martial
artists to develop their inner power, open their heart and
cure their illnesses. In addition, Larry will share a Chi Lel
exercise called ―wall squatting‖ successfully used as part of
the treatment protocol at the world‘s largest medicineless
hospital in China, the Huaxia Zhineng Qigong Center. Finally a
comprehensive guide to meditation utilizing visualization and
breathing exercises will conclude the workshop. ―When thine
eye be single, thy body shall be filled with light.‖ Mathew
6:22
W
ORKSHOP
:
N
INE
S
TAR
K
I
-
P
ART
2
OF
3:
Y
OUR
K
I
C
HARACTER AND THE
E
MOTIONS
W
ITH
E
D
E
SKO
(A
UDIO
CD
A
VAILABLE
)
R
OOM
A370
In Part II of the Summer Conference Nine Ki Series, you‘ll
learn how you r Nine Ki numbers influence your emotional
health and balance based on personal relationships and your
relationship to the changing yearly and monthly energies.
3:00 PM - 4:15 PM
L
ECTURE
:
O
NE
H
EALTHY
P
EACEFUL
W
ORLD
WITH
M
ICHIO
K
USHI
R
OOM
B350
Class description to be announced.
M
OVEMENT
/S
TUDY
:
B
ODY
-M
IND
-S
PIRIT
R
ENEWAL WITH
S
ELF
-S
HIATSU
/
A
CUPRESSURE
–
P
RACTICE
/E
XPLORE
/S
TUDY
W
ITH
S
USAN
K
RIEGER
R
OOM
A330
Explore and access your inner joy for renewal through
dynamic self-practices and study. Experience the ease and
power of Susan‘s unique Self-Shiatsu techniques,
strengthening meridian stretches, breath work and balancing
of internal Qi Energy. We will practice ways to create
vitality, body-mind harmony and awareness, bringing more
joy in life, to connect with and release old holding patterns,
create lightness, flexibility and rejuvenation. When body--
mind and breath synergize, healing Ki-Qi emerges creating
renewed inner power, joy, health and healing. This workshop
addresses those who wish to enhance their knowledge and
self-shiatsu practices, which can become part of your
practice at home.
Please bring your yoga mat and towel.
E
XERCISE
:
B
REATHE
,
M
OVE
,
M
EDITATE
&
CHAKRA
T
ONING
W
ITH
C
LAIRE
D
IAB
R
OOM
C220
This is a 75 minute lecture where you will learn how to
meditate and incorporate different types of breathing
techniques before meditation and relaxation. After
meditating in class you will learn a very powerful chakra
toning techniques to balance you body, mind and soul. This
lecture is fun, informative and experiential. You will go home
with a daily meditation routine which will change your life
forever
19
S
ATURDAY
A
UGUST
6
-
C
ONTINUED
3:00 PM - 4:15 PM - Continued
M
EDITATION
:
T
AO
Y
IN
G
ENTLE
E
NERGY
E
XERCISES
WITH
B
ETTINA
Z
UMDICK
R
OOM
C370
Tao Yin is an ancient Oriental system to energize, bring
strength and flexibility, as well as vibrancy to your body.
Every moment of our life is unique. Developing our physical,
emotional and spiritual aspects through activating energy
flow in our bodies will enrich every experience of our lives.
This set of exercises integrates internal and external
awareness and discernment. Movement and guided imagery
are incorporated with emphasis on relaxation.
Please wear loose, comfortable clothing and you may wish to
bring a towel, blanket or mat to stand, sit and lie on.
E
XERCISE
:
S
WINGOLF
WITH
L
ES
B
OLLAND
-
C
LASS
S
IZE LIMITED TO
20
P
EOPLE
O
UTDOORS
W
EATHER
P
ERMITTING
Class Size is Limited to 20 People
Please Pre-Register at Summer Conference Front Desk
This program offers the rare opportunity to experience the
dynamic, free swing of tournament playing professionals, as
you explore your body's natural talent and ability.
Incorporating movement, muscle-opening shiatsu, breathing,
and an emphasis on mental/physical harmony. Swingolf
guides students on the path to finding their own natural,
dynamic, and flowing swing. Putting, chipping, pitching,
bunker shots, iron and wood play, plus golf course strategy
included. Participants will experience the tremendous talents
that their body possesses, immediately resulting in increased
ball distance, dynamic swing expression and ball consistency
via the small swing build-up in an environment of relaxation,
health and fun.
4:45 PM - 6:00 PM
C
OOKING
:
L
A
C
OMIDA DE
M
EXICO
-
M
ACRO
M
EXICAN
S
TYLE
W
ITH
C
HRISTINA
P
IRELLO
(V
IDEO
DVD
A
VAILABLE
)
W
ATSON
R
OOM
The traditions of Mexican cooking rely on local, seasonal,
whole foods to create health and wellness. From the Three
Sisters (corn, beans and squash) to chia seeds, the food of
Mexico is richly flavored, hearty and brilliant for health and
wellness. Their foundation of beans, vegetables and whole
grains make this a perfect style of cooking when you want to
add a little spice to your life.
T
RACK
1:
A
CID AND
A
LKALINE
H
EALTH
M
ADE
E
ASY
-
U
NDERSTANDING
A
CID AND
A
LKALINE
W
ITH
D
AVID
B
RISCOE
(A
UDIO
CD
A
VAILABLE
)
R
OOM
B350
It's way too complicated, all of the information out there
about acid and alkaline.
Let's make it simple and easy to understand so that you can
actually use it in daily life for your own health and well-
being. In this session you'll learn why it's important to know
about the acid-alkaline internal environment of your own
body, obvious symptoms of excess acidity, and how food and
lifestyle factors, even some so-called "healthy" foods, are
contributing to acid-alkaline imbalance. And you'll learn the
list of the Top 10 Alkaline Supportive Foods. Acid-alkaline
understanding can be a practical tool for your daily life when
it's made easy.
T
RACK
2:
C
REATING
H
EALTHY
E
MOTIONS
WITH
D
ENNY
W
AXMAN
(A
UDIO
CD
A
VAILABLE
)
R
OOM
A350
What are emotions, what roles do they play in our life and
how do they affect our health? We will discuss a practical
approach to achieving and experiencing greater emotional,
physical and mental health. You will learn how both positive
and negative emotions affect various organs and our overall
health.
T
RACK
3:
R
ECREATING
Y
OURSELF
:
T
AKING
H
EALTH TO THE
N
EXT
L
EVEL
W
ITH
W
ARREN
K
RAMER
(A
UDIO
CD
A
VAILABLE
)
R
OOM
C350
The most common resolution people make each new year is
to be healthier and lose weight. Why is it that so many
people fall short of that goal and simply can‘t accomplish
this? Warren will offer insight and great inspiration to
transform your health and life now. Get ready for some
positive change!
L
ECTURE
:
F
ROM
S
TRESS TO
S
UCCESS
W
ITH
J
UDY
M
AC
K
ENNEY
(A
UDIO
CD
A
VAILABLE
)
R
OOM
A230
Resilient people grow from adversity. Learn how to become
resilient and thrive in the hectic pace of today‘s world.
Stress affects our lives in numerous ways, including our
physical and mental health. Discover techniques that will
release the negative effects of stress and help you rebound
effectively. Integrate proven strategies to embrace
challenges and create peace of mind. This informative class
will disclose how you can become aware of the power of your
inner strengths. Participants will receive Judy‘s detailed
printout of stress-busting techniques!
20
S
ATURDAY
A
UGUST
6
–
C
ONTINUED
4:45 PM - 6:00 PM - Continued
W
ORKSHOP
:
S
ACRED
H
EART
H
EALING AND
M
EDITATION
C
IRCLE
W
ITH
L
ARRY
H
EISLER
(A
UDIO
CD
A
VAILABLE
)
R
OOM
C330
Join Larry in his 35th year of teaching the Sacred Heart
Meditation Class. Life is totally about growth, your growth,
my growth. The first part of the Prime Directive on this
planet is to grow in every way you can (mentally,
emotionally, physically and spiritually). The 2nd part of the
Prime Directive is to uplift, inspire or serve wherever you
may go. People who do this passionately with their heart and
soul, have a tendency to fulfill their destiny and complete
their training down here. This dynamic workshop will teach a
powerful meditation with a variety of Ki exercises including
the rare I Chuan energy exercise Larry calls ―Smiling
Buddha.‖ Traditionally this technique is used by martial
artists to develop their inner power, open their heart and
cure their illnesses. In addition, Larry will share a Chi Lel
exercise called ―wall squatting‖ successfully used as part of
the treatment protocol at the world‘s largest medicineless
hospital in China, the Huaxia Zhineng Qigong Center. Finally a
comprehensive guide to meditation utilizing visualization and
breathing exercises will conclude the workshop. ―When thine
eye be single, thy body shall be filled with light.‖ Mathew
6:22
W
ORKSHOP
:
N
INE
S
TAR
K
I
-
P
ART
3
OF
3:
H
OW
Y
OUR
K
I
C
HARACTER
I
NFLUENCES
M
IND
AND
S
PIRIT
W
ITH
E
D
E
SKO
(A
UDIO
CD
A
VAILABLE
)
R
OOM
A370
In this third lecture in the Summer Conference Nine Ki Series,
you‘ll discover how your Nine Ki numbers influence your
mental tendencies and spiritual potential based on the cycles
of individual, social, and planetary destiny.
6:00 – 8:00 PM
D
INING
R
OOM
(L
EVEL
1)
8:00-11:00 PM
S
OCIAL
:
27
TH
A
NNIVERSARY
C
ELEBRATION
AND
S
OCIAL
D
ANCE
P
ARTY
,
C
OMEDY
S
ESSION
AND
R
AFFLES
W
ATSON
R
OOM
Join us to celebrate our Summer Conference 26th Anniversary
with an evening of laughter, music, dance, desserts, drinks
and great company!
Our festivities will include our famous basket raffles and a
Silent Auction Raffle Drawing, and our Summer Conference
Celebration and Dance Party!
Come Join the Fun!
9:00-10:00 PM
E
VENING
M
ASSAGE FOR
P
ARTNERS
W
ITH
K
ATHY
M
C
C
READY AND
L
ARRY
H
EISLER
R
OOM
C220
When reaching their one hundredth birthdays, George Burns,
Bob Hope and Rose Kennedy were asked about the secret to
their longevity. They all said daily deep tissue massage was
their secret. Massage will break up your hardness and
dramatically increase oxygen rich circulation. Join us to learn
how to give a great massage without oils or massage tables.
"Massage is a meaningful, magical way to share time with the
ones we love." Discover the healing power of touch within as
these master teacher practitioners guide you.
21
S
UNDAY
A
UGUST
7
S
ESSIONS
7:00-8:00 AM
FOR
B
ACKS
,
N
ECKS
,
S
HOULDERS
,
B
ODY
,
M
IND AND
S
PIRIT
WITH
C
LYDE
M
OTOSUE
R
OOM
C330
We‘ll begin by doing gentle body turning and progress to
softly warming up our bodies by Swing Hands, and Heaven &
Earth exercises. Then we‘ll do some specific Do-In for backs
and necks by gently moving, pressing, and stretching
including some reflex areas and points. We‘ll also do
breathing exercises, visualizations, meditation and chanting
to help our healing and well being.
E
XERCISE
:
B
ELLYBIOTIC
™
WITH
G
ABRIELE
K
USHI
R
OOM
A330
This class, designed by Gabriele Kushi, embraces elements of
Yoga, Visualization, Qigong, Pilates, Dance and Macrobiotic
Nutrition to strengthen the belly. The Japanese martial art
term Hara, and the TCM term Dantian describe the belly as
the center of being. When we have a healthy and strong belly
and our digestive system is working properly, we can enjoy
well-being into old age. Class includes gentle to strong
movements. Bring your yoga mat or a towel to class for your
comfort.
E
XERCISE
:
E
NERGIZING AND
H
EALING
E
XERCISES
W
ITH
L
INO
S
TANCHICH
R
OOM
C370
Lino Stanchich is dedicated to sharing with you his life-long
practices and macrobiotic exercises, selecting the most
effective, vital, and transforming movements from Chi Kung,
Yoga, Do-In, and Pranayama. Wake up your whole body and
mind with powerful chi/ki energy techniques, deep conscious
breathing, and movements that increase vitality, circulation,
and elimination of mental and physical toxins. Learn specific
practices of acupressure self-massage to invigorate your
energy meridians, and enjoy a unique mix of time-honored
and powerful exercises. Give yourself this invaluable gift to
practice for your health and longevity. Lino generously shares
his special blend of clarity, encouragement, expertise, and
warm humor.
Y
OGA
:
Z
EN
&
Y
OGA
:
T
HE
A
RT OF
F
LOW
W
ITH
C
LAIRE
D
IAB
R
OOM
A340
A beautiful flowing Yoga class for everyone! Claire combines
Ancient techniques from the Chinese Healing
Arts and Yogic philosophy. This is a 60 minute flow based on
her DVD Zen and Yoga the Art of Flow. Come nourish your
body, mind and soul.
Please bring your yoga mat and towel.
7:00-8:00 AM - continued
M
OVE
Y
OUR
B
ODY
S
AFELY
,
F
REELY AND
E
FFORTLESSLY
A
S
I
F
Y
OU
W
ERE
A
D
ANCER
W
ITH
K
ATHY
M
C
C
READY
R
OOM
C220
Join former Prima Ballerina of the New Jersey Ballet, Kathy
McCready as she inspires you with her traditional hatha yoga,
Pilates and Xtend Ballet Exercises. This class is structured to
engage your abdominals and strengthen your lower back
safely, freely, and effortlessly like a dancer. Come feel the
flow, the grace, the strength and the balance.
Please bring your yoga mat.
7:30 – 9:00 AM
–
D
INING
R
OOM
(L
EVEL
1)
9:00-10:15 AM
C
OOKING
:
T
HAI
M
ACRO
C
OOKING
W
ITH
S
TEVE
J
ACKSON
(V
IDEO
DVD
A
VAILABLE
)
W
ATSON
R
OOM
Will this be another year of broken promises to yourself?
Another year when you put off becoming the fittest,
healthiest person you can be? Why not just skip all the
excuses and do it? In this class, we cook delicious dishes to
put your feet on the path of eating well for life! You will
learn to cook some wonderful Thai food while honoring the
essence of Macrobiotics.
T
RACK
1:
O
VERCOME
A
RTHRITIS
,
J
OINT
&
B
ONE
P
AIN
W
ITH
L
INO
S
TANCHICH
(A
UDIO
CD
A
VAILABLE
)
R
OOM
B350
There is a cause and solution to joint and bone pain, as well
as arthritis and osteoporosis. Our bones are alive, with the
power to regenerate and heal when given the proper diet,
home remedies, exercises, and lifestyle. Lino Stanchich will
teach which foods and beverages break down bone and
cartilage. Learn which foods and beverages rebuild bones and
joints. Discover which popular so-called ―health‖ methods
actually dissolve bones, cartilage, and joints, causing
excruciating pain. Lino will tell inspiring testimonials of
arthritic healing through the natural and life-giving
macrobiotic diet and lifestyle.
22
S
UNDAY
S
ESSIONS
-
C
ONTINUED
9:00-10:15 AM - Continued
T
RACK
2:
M
EANING
,
C
REATIVITY
&
I
NTUITION
-
B
ECOMING A
P
ERSON OF
P
ASSION
W
ITH
V
ERNE
V
ARONA
(A
UDIO
CD
A
VAILABLE
)
R
OOM
A350
Finding meaning is a critical component of a fulfilling life, as
is learning how to honor our creative impulses; as well as the
unifying process of intuition. This class explores the
redefining of purpose and passion; essential steps toward
cultivating creativity: and the art of developing your intuitive
ability. From a family background in clairvoyance, Verne has
made intuition recognition and study a daily part of his
personal study and work
T
RACK
3:
C
REATING
P
OSITIVE
T
HOUGHTS
T
OWARDS
F
OOD AND
E
ATING
W
ITH
M
ELANIE
W
AXMAN
(A
UDIO
CD
A
VAILABLE
)
R
OOM
C350
Discover how your thoughts and attitudes affect the choices
you make in daily eating.. This class will help you to feel
empowered and let go of old belief patterns surrounding
food. Melanie will discuss why diets don‘t work, emotional
needs, creating greater freedom from being selective,
different types of eating habits and how to ‗think healthy get
healthy.
L
ECTURE
:
E
MOTIONS AND THE
F
IVE
E
LEMENTS
:
U
SING THE
F
IVE
T
RANSFORMATION
T
HEORY
TO
U
NDERSTAND AND
I
MPROVE
Y
OUR
R
ELATIONSHIPS
W
ITH
D
AWN
P
ALLAVI
-L
UDWIG
(A
UDIO
CD
A
VAILABLE
)
R
OOM
A370
Although they are not always addressed in macrobiotics,
emotions are a big indicator of imbalance in our system.
Understanding how emotions relate to the five element
theory can help you see the macro view of your issues and
allow you to more effectively treat the whole person.
Discover which emotions relate to each of the five elements
and how they work together to support a healthier you
L
ECTURE
:
S
CIENTIFIC
R
EVIEW AND
R
ECOGNITION OF
M
ACROBIOTICS
-Q&A
W
ITH
L
ARRY
K
USHI
(A
UDIO
CD
A
VAILABLE
)
R
OOM
C330
Research into the role of food and nutrition in cancer has
been accumulating substantially over the years. The most
recent reviews of these data in support of recommendations
were conducted in 2007 by the American Institute for Cancer
Research / World Cancer Research Fund, and in 2006 by the
American Cancer Society. Dr. Kushi was the Chair of the ACS
Committee, and contributed to effort that supported the
AICR/WCRF report. This session will review these guidelines
and how they correspond with macrobiotic dietary guidelines.
10:30 AM -12:00 PM – Featured
F
EATURED
:
U
NDERSTANDING
G
LYCEMIC
I
NDEX
AND
I
T
'
S
I
MPLICATIONS WITHIN
M
ACROBIOTICS
W
ITH
D
R
.
D
AVID
L
UDWIG
(V
IDEO
DVD
A
VAILABLE
)
W
ATSON
R
OOM
Understanding Western Medicine gives us a deeper view into
how the body works and how we can work with the body to
achieve optimum health. Dr. David Ludwig brings the unique
ability to apply yin-yang theory to a western medical model.
His vast research in Glycemic Index will help us understand
how to choose and combine foods for maximum results in the
yin and yang cycles that our bodies move through as we eat.
12:00-12:30 PM
C
LOSING
C
EREMONY
–
WITH
M
ICHIO
&
L
ARRY
K
USHI
W
ATSON
R
OOM
12:30-2:00 PM
L
UNCH
P
ICK UP
P
RE
-P
AID
T
O
-G
O
M
EALS
23
Presenter Biographies
Dr. Neal Barnard -
Neal Barnard, M.D., is
a clinical researcher,
author, and health
advocate. He has been
the principal investigator or co-
investigator on several clinical trials
investigating the effects of diet on
health. He was a co-investigator on a
study, conducted in conjunction with
Georgetown University, of the effect of
dietary interventions in type 2 diabetes,
and was the principal investigator of a
study on dietary interventions in
diabetes, funded by the National
Institutes of Health and conducted under
the auspices of the George Washington
University School of Medicine, in
association with the University of
Toronto. Dr. Barnard was also the
principal investigator of a study assessing
the effects of dietary interventions on
premenstrual and menstrual symptoms
and of a study on weight loss in
postmenopausal women.
Les Bolland is a 30+ year
member of the British
Professional
Golfers
Association and veteran of
the European tournament
player‘s circuit. He is author of
Swingolf: Golf the New Way Part I and
Part II (Rowholt, 1990, 2004). Les has
been teaching macrobiotics for 25 years
and is a qualified yoga and barefoot
shiatsu practitioner. Les used his
experience as a British PGA golf
professional
with
Eastern
based
principals of good health, both mental
and physical, to create Swingolf®, a
unique alternative to the conventional,
―technique-based‖ way of teaching golf.
Les Bolland coaches Swingolf® privately
and at seminars and workshops in the US
and throughout the world.
David Briscoe is one of the
most
experienced
macrobiotic teachers and
counselors in the world
today. Since 1972 he has gained
expertise in every facet of macrobiotics,
including personal practice, teaching,
counseling,
professional
cooking,
restaurant
ownership
and
center
development. In 1975 he was given the
honor of being one of the few
macrobiotic counseling apprentices to
the late macrobiotic master, Noboru
Muramoto, author of Healing Ourselves.
In 1983 he was among the first to be
certified by the Kushi Institute's premier
training program. During the 70's and
80's, David established macrobiotic
education
programs
and
centers
throughout the U.S. He has appeared on
national TV programs and radio shows,
including the HBO® Special, "Six Months
to Live." He is the co-author of A
Personal Peace, contributing author to
The Whole Mind and a regular columnist
for Macrobiotics Today, the world's
leading macrobiotic magazine. David has
developed macrobiotic curriculum and
instruction programs for numerous
educational organizations, applying his
experience as a former secondary school
teacher and as a trainer of teachers at
the University of Kansas. David is well
known for his skilled and personal
approach
to
private
macrobiotic
counseling. He is highly regarded for his
vast experience in the areas of
macrobiotic healing diet, home remedies
and lifestyle re-balancing, and he is
considered one of the leading trainers of
macrobiotic counselors and cooking
teachers. In 1999, David along with his
wife, Cynthia, co-founded Macrobiotics
America, a producer of multi-media
macrobiotic educational materials and
training programs.
Bob Carr, director of the
East
West
Center
of
Cleveland,
is
a
senior
macrobiotic
teacher/counselor. He has
lectured and given health advice
throughout the United States, Europe,
Australia and Japan. He taught Shiatsu
and Oriental Medicine at the Ohio
College of Massotherapy. He also edits
the MacroNewsLetter and is a frequent
guest lecturer at The French Meadows
Macrobiotic Summer Camp and Kushi
Summer Conferences. He founded the
Cleveland Tofu Company in 1985 and has
given numerous cooking classes. His
practical expertise in natural food
preparation gives him a solid basis for
guiding people to better health. He is
currently doing research on Parkinson's
disease.
Claire
E.
Diab
an
International
Yoga
Therapist, Fitness Specialist
and Inspirational Speaker
who has been teaching for
30 years. She is the founder
of the American Yoga
Academy and a Professor of Asian Studies
at Seton Hall University. She has been
teaching Yoga and Meditation with Dr
Deepak Chopra for 18 years and is the
Director of The Chopra Center Yoga
teacher Training Program. Claire has
produced 7 Yoga DVDs and has written
Yoga Manuals and work books on Heath
and Wellness for everyone. She is a
Health and Wellness Expert teaching
people powerful yet simple techniques
to add into their daily lives which
awakens creativity and productivity…
nourishing your body, mind and spirit.
Claire‘s
lectures
are
fun
and
informative. You will feel energized,
revitalized, vibrant, strong and healthy
everyday...
Edward Esko was an
American
student
of
George Ohsawa introduced
Ed to macrobiotics. In
1972, he studied with Michio and Aveline
Kushi and became the Vice President of
the East West Foundation. Ed has served
on the Kushi Institute faculty since 1977.
In 2006 Ed received the Aveline Kushi
award for his contributions to the
Macrobiotic community. Ed has lectured
throughout the United States and around
the world. Ed and Wendy Esko have
authored and edited over 20 books,
including
Macrobiotic
Cooking
for
Everyone. Their books have been
translated into a dozen languages and
sold more than a quarter million copies.
Ed co-authored, with Michio, the best-
selling book, Nine Star Ki.
24
Patricio
Garcia
de
Paredes was introduced
to macrobiotics at the
age of 5 by his mother,
Luchi
Baranda.
After
graduating from the Kushi Institute,
Patricio began to teach and give cooking
classes in South East Asia, South America
and Spain. In 1998 he moved to Japan to
spread macrobiotics through developing
macrobiotic restaurants, giving cooking
classes,
presenting
lectures,
and
publishing
popular
macrobiotic
cookbooks. In Japan, he was Executive
chef at Kushi Garden restaurant and
then
Chaya
Macrobiotic
restaurant. Presently, he is the
Education Director of the Kushi Institute
of Japan. He maintains a busy
international schedule and currently
resides in Japan with his wife, 4
daughters and 1 son.
E.H. "Rick" Jarow, Ph.D.
Rick Jarow, Ph.D.,
Professor
of
Religious
Studies at Vassar College, is
one of the pioneers of the
contemporary consciousness movement,
founder of the ―Anti-Career process,
author of many books including Creating
the Work You Love and Alchemy of
Abundance. His acclaimed seminars on
career, life-alignment, and transition
have been offered at holistic learning
centers around the world for the last
fifteen years. Dr. Jarow brings 25 years
of study and practice in the world‘s
spiritual traditions to the art and science
of abundance and manifestation.
Larry Heisler, M.A.,LMT is
one of the massage therapy
pioneers in New Jersey.
Both a school and spa
director; since 1975, Larry
has worked with nearly 50,000 people! In
addition, Larry has presented wellness
programs for the hospital medical staffs
at six different Grand Medical Rounds,
has set up wellness curriculums for three
Universities, has presented at over 30
college campuses, a dozen health
departments and at over 100 NJ
corporations. Since 1980, Larry‘s school,
New Jersey Massage has been widely
acknowledged for its volunteer massage
team participation in over 750 state
wide
fund
raising
events
for
organizations like the 9/11 Port
Authority Ground Zero Command. This
year
Larry
celebrates
the
35th
anniversary of officiating at his weekly
meditation and healing circle. He has
never charged for this class.
Steven
Jackson
is
a
classically trained chef with
a degree in culinary arts. He
has over 27 years of culinary
experience running country
clubs
and
five-star
restaurants. Steven has been practicing
macrobiotics for the past six years. As a
co-founder and Executive Chef of
Harmony
Haven
Healing Arts
in
Southwest Florida, Steven creates
delicious,
organic
and
balanced
macrobiotic meals for specific health
conditions. He is a personal chef and
instructor of hands-on healing and
gourmet macrobiotic cooking. He and his
wife, Lauren cater macro & vegan Eco-
Events. Steven designed & oversaw the
vegan selections on the regular 2010
Costa Fortuna cruise menu. He also
cooked the ―healing menu‖ on the 2010
Holistic Holiday at Sea cruise. Steven &
Lauren host and demonstrate cooking
techniques at macrobiotic potlucks in
the Sarasota, Florida area. They are
working on their first cookbook.
John Kozinski, MEA, is a
pioneer
counselor
and
teacher
of
macrobiotic
healthcare and healing with
a current, progressive and
integrated approach. He is a
health researcher and master of the arts
of oriental diagnosis, shiatsu massage
and qigong a Chinese healing arts
exercise. This combination of skills,
fused with experience gained from
thousands of documented macrobiotic
counseling cases, shiatsu sessions,
exercise classes, classroom teaching,
and observing thousands of students for
over 30 years in his private practice and
at the Kushi Institute, has allowed John
to develop a unique, realistic, effective
and time tested approach to macrobiotic
healthcare and education.
Warren Kramer
is an
internationally
recognized
macrobiotic
counselor,
lecturer and cooking teacher.
He is a faculty member of the
Kushi Institute in Becket, Massachusetts,
the Strengthening Health Institute in
Philadelphia,
Pennsylvania
and
a
member of the Macrobiotic Educators
Association (M.E.A.). Warren teaches the
macrobiotic approach to health and
wellness, including principles of food
selection and preparation, exercise,
work
and
personal
relationships.
Not only has Warren lectured in such
places as the United Nations Macrobiotic
Society, Whole Foods Markets and Barnes
and Nobles Bookstores, but also in many
community venues such as hospitals,
nursing homes, churches, temples,
health conferences and tennis clubs
(Warren is a former tennis professional).
Warren teaches and counsels in the
following cities 3 times a year: Portland,
ME, Florida, Chicago, New York, New
Jersey, Austin, Atlanta, LA, Toronto and
Hawaii. He currently has a counseling
practice in Boston, Massachusetts, where
he assisted Michio Kushi for 10 years.
Warren and his wife Fatim run the
Macrobiotic Center of New England and
are raising their son Adam.
S
usan Krieger L.Ac MS
, ,
Diplomate of NCCAOM in
Acupuncture, Shiatsu-Asian
Bodywork,
Senior
Macrobiotic
Counselor,
AOBTA-Founding
Member/Certified Shiatsu Instructor, is
an
internationally
renowned
practitioner, teacher and counselor of
Macrobiotics, Chinese Medicine and
Acupuncture, The Five Elements, The
Energetics of Foods, Medicinal Plant
Remedies,
Ki-Shiatsu-Acupressure,
Women‘s Health, Oriental Diagnosis, Oi-
Gong-Yoga and Self Shiatsu/Acupressure
of over 33 years. She writes for
professional macrobiotic, acupuncture,
nutrition, bodywork and health journals.
She
produced
The
Ki-Shiatsu
Instructional DVD, presents workshops
and lectures for the UN, universities,
macrobiotic
groups,
acupuncture/bodywork
schools,
hospitals,
women's
organizations,
corporations, private events, health
centers. Susan has an active practice in
New
York
City.
www.susankrigerhealth.com.
25
Lawrence H. Kushi,
ScD
, is Associate Director
for
Etiology
and
Prevention
Research,
Division
of
Research,
Kaiser Permanente. Dr. Kushi is
internationally known for his expertise in
nutritional epidemiology. His research
interests have focused on the role of
food and nutrition in the development
and prevention of coronary artery
disease as well as breast and other
cancers. Lawrence has served on
numerous research review committees
for various organizations and has also
been a member of advisory committees
that set research directions for various
cancer research programs.
Michio Kushi
is one of
the foremost authorities
on
macrobiotics,
alternative
medicine,
natural foods movements,
and world peace. He has
received worldwide acknowledgement
and
acclaim
from
renowned
organizations and individuals for his
tireless work and great accomplishments
over the past 50 years. His teachings
have guided millions of individuals
around the globe in regaining and
improving their health. They have also
influenced changes in governmental and
medical dietary recommendations to
emphasize the importance of whole
grains
and
vegetables
as
daily
staples. The Smithsonian Institution
recognized Michio and his wife Aveline
for their profound influence on the
course of the United States alternative
health movement.
Gabriele
Kushi,
BFA,
MEA, CHC, AADP, board
certified Holistic Health
Practitioner,
certified
Macrobiotic
Counselor,
Teacher
and
Cooking
Instructor,
and
the
author
of
―Embracing Menopause Naturally‖ is the
director of Kushi‘s Kitchen, a green
company with studios in NY and MN.
Gabriele has a 30+ years history in the
healing arts and the integration of body,
mind and spirit, and is often featured on
radio talk shows and quoted in the
media. She lectures internationally on
healing, natural foods and macrobiotics,
offers long distance study programs,
cooking class videos, and private
counseling
on
her
website
www.kushiskitchen.com.
Dawn Pallavi-Ludwig, Dawn
Pallavi
Ludwig
is
an
experienced chef, culinary
instructor, and macrobiotic
health
counselor
who
focuses on taste, beauty, health, and fun
in all that she does. She empowers
students to take charge of their lives
while enjoying their path to health. Her
teaching emphasizes making delicious,
satisfying food that supports our bodies,
minds, emotions and the goals we set for
ourselves.
With studies in traditional French
cooking as well as 14 years as a
Professional Macrobiotic Chef and
Cooking Instructor in the Southwest, she
brings a fresh approach to healing and
natural foods. Her gentle, open, and
welcoming approach to teaching makes
it
easy
to
learn
from
her.
Dawn has written on nutrition and health
for a variety of publications like Whole
Health Magazine, Natural Home, Austin
Monthly, Austin Fit, and a variety of
vegetarian journals. She has taught at
both the Kushi Institute and the French
Meadows
Macrobiotic
Conferences.
Under her guidance, The Natural
Epicurean Academy of Culinary Arts, the
Austin-based,
professional
culinary
school that she owned for 12 years,
became one of the top ―cutting edge
cuisine‖ schools in the US. After selling
her school in 2009, she now resides in
Brookline, MA with her family where she
guides people to better health and
awareness
through
private
health
consultations, private and small group
cooking and personal growth classes
David Ludwig MD, David S.
Ludwig, MD, PhD is a
pediatrician and
endocrinologist at Children‘s
Hospital, Boston. He holds
the position of Associate Professor in
Pediatrics at Harvard Medical School and
Associate Professor in Nutrition at
Harvard School of Public Health. Dr.
Ludwig is founding director of the
Optimal Weight for Life (OWL) program,
described by Child Magazine as one of
the most comprehensive pediatric
obesity clinics in the country. Since the
early 1990s, he has provided medical
care for several thousand overweight
children and their families.
Dr. Ludwig's research focuses on how
food affects hormones, metabolism and
body weight regulation. In particular, he
has been developing a novel ―low
glycemic‖ diet (i.e., one that decreases
the surge in blood sugar after meals) for
the treatment of obesity and prevention
of type 2 diabetes. He has published
over 100 articles in medical or scientific
journals including Journal of the
American Medical Association, New
England Journal of Medicine and The
Lancet. His research is supported by
major grants from the National Institutes
of Health and from philanthropic
foundations.
Described as an ―obesity warrior‖ by
Time Magazine, Dr. Ludwig has fought
for fundamental policy changes to
restrict food advertising directed at
young children, improve quality of
school nutrition programs and increase
insurance reimbursement for obesity
prevention and treatment programs. He
has appeared frequently in the national
media, including New York Times, Time
Magazine, National Public Radio, Pubic
Broadcasting System, Dateline NBC and
The Today Show.
26
Judy
MacKenney
D.C.Ed,
is
an
internationally
recognized
Kushi-
certified
macrobiotic
counselor, educator and
cooking instructor. She is a certified
holistic health counselor and is a
member of the American Society of
Alternative Therapists. She has had the
privilege of studying with Michio Kushi
and has presented at medical schools,
hospitals, churches and conferences
throughout the U. S. She currently
counsels clients with varied health
challenges, is a faculty member and co-
directs ―The Way to Health‖ program at
Kushi Institute. Judy, with her husband
Larry, counsels and lectures at Harmony
Haven Healing Arts, a company in
Southwest Florida that offers hands-on
macrobiotic health and wellness gourmet
cooking workshops and retreats. Ms.
MacKenney was a 2009 recipient of the
coveted Aveline Kushi Award presented
by Michio Kushi. She was introduced to
macrobiotics in 1992 after being
diagnosed with Stage IV non-Hodgkin‘s
Lymphoma. Her health recovery has
been documented and featured in
numerous health publications, on ―The
Incurables‖ television series, and as one
of the six best cases presented to the
National Cancer Institute. Her joy is
guiding people to their optimum health.
Kathy McCready, LMT- As
a young woman growing up
in New York, Kathy was a
student of the Julliard
School in New York City
and graduated from the School of
American Ballet. She danced under the
direction of Russian choreographer,
George Balanchine, and performed
classical ballet with the Pacific
Northwest,
San
Francisco
Ballet
companies culminating as the Prima
Ballerina of the New Jersey Ballet.
Today, Kathy is a world class personal
trainer and massage therapist. She has
created, managed and directed exclusive
wellness and fitness centers throughout
the country and has taught over 12,000
fitness classes. Her certifications in
physiologies
such
as,
Pilates,
Gyrotonic®, Hatha yoga, massage and
spa therapies continue to make her a
leader in these fields. She is the director
of The TerraSky Center for Wellness in
Summit, a beautiful center offering real
health
and
inspiration.
Clyde Motosue
, graduated
from
the
University
of
Hawaii.
After
attending
shiatsu school, he became a
licensed shiatsu practitioner
in Hawaii in 1979 and graduated from
the Kushi Institute in 1984. Clyde has
studied with Michio and Aveline Kushi,
Shizuko
Yamamoto,
and
Patrick
McCarty. He is a graduate of the Boston
Shiatsu School, the Macrobiotic Shiatsu
Master's Program and the Charles River
Institute's Tuina Program. Clyde has
taught Shiatsu and Do-In at the Kushi
Institute since 1985. He is recognized by
the National Certification Commission
for Accupuncture and Oriental Medicine
(NCCAOM) and is a certified instructor of
the American Organization for Bodywork
Therapies of Asia (AOBTA).
Christina Pirello, Christina
Pirello is an internationally
recognized chef and one
of America‘s pre-eminent
authorities
on
natural
health, an expert in
Traditional
Chinese
Medicine,
macrobiotics, acupuncture and holds a
masters degree in nutrition.
Christina is the Emmy Award-winning
host of the television series Christina
Cooks! and the author of five cookbooks,
the bestselling Cooking the Whole Foods
Way, which was just named the
healthiest cookbook of the decade by
Physicians‘ Committee for Responsible
Medicine.
Jessica Porter
teaches
macrobiotic
cooking
classes in Santa Monica,
CA, where she lectures on
the
spiritual
and
emotional dimensions of
macrobiotic
practice.
Practicing
macrobiotics for 19 years, she has also
taught cooking in New York, Toronto,
Chicago, Atlanta, Portland, Maine and
London.
When not writing, cooking or teaching
macrobiotics, Jessica is a hypnotherapist
specializing in smoking cessation and
HypnoBirthing. She is a faculty member
of the HypnoBirthing Institute, recipient
of its Director's Award, and trains
midwives and doctors in the technique
throughout North America, Europe, and
South Africa. Porter has also produced
two hypnosis CDs - Healing with the Hip
Chick, and Hip Chick Hypnosis - for
people practicing the macrobiotic diet.
Jessica is the author of The Hip Chick's
Guide to Macrobiotics and she
collaborated with Alicia Silverstone on
the New York Times bestseller, The Kind
Diet."
David Sergel, David was
born in Sydney, Australia
in
1950.
He
began
macrobiotic practice in
1974. In 1982, following
four years in Tokyo, Japan, studying
shiatsu with Shizuto Masunaga, he came
to the United States with his wife, Toko.
He then began teaching at the Kushi
Institute for the next 15 years, as well as
running a macrobiotic-oriented shiatsu
practice, which continues to this day. He
is at present working on a long-term
writing
project
on
the
Five
Transformations of Natural Energy,
based on observations of the natural
environment. David and Toko offer
macrobiotic services in Fairfield, CT.
Jean M. Shum, M.S.,
L.Ac., N.A.E.T (Allergy
Elimination) practitioner,
Interfaith Minister. Jean
has been practicing in
New York City for over 10
years. Her work as an acupuncturist,
allergist and Spiritual Counselor has
taken her abroad to Europe. Her client
bases include infants, children, the
elderly and those with serious illness. As
an allergist, Jean helps desensitize
clients
from
food
allergies
to
environmental sensitivity. Jean travels
the world to study under leading healers
from different modalities to broaden her
ability to help others. Her focus is about
creating peace and harmony in oneself.
Empowering individuals by giving them
tools they can use to help themselves.
―It‘s about respecting the client and
teaching them to love, honor and
respect themselves.‖ While she was in
ministry, the theme was "always in
addition to, never instead of". That is
Jean‘s mantra! Working the body:
physical, mental, emotional, spiritual as
a whole!
27
Lino Stanchich
, is a
Licensed
Nutritionist,
Licensed Massage and
Bodywork
Therapist,
author,
renowned
international
macrobiotic educator and counselor with
over 40 years experience. A former
faculty member of the Kushi Institute,
Mr. Stanchich was awarded the 2006
Aveline Kushi Award, and was granted
membership
in
the
Macrobiotic
Educators Association by Michio Kushi.
Author of the popular books, Power
Eating Program, You Are How You Eat,
Macrobiotic Healing Secrets, and Natural
Bladder Control Program, this multi-
lingual, popular and inspiring teacher
created "Healing Mealtime Music,"
"LAUGH for the Health of It," audios and
the dynamic exercise video, "Energize
Yourself!" Mr. Stanchich, with his wife,
Jane, presents
healing
macrobiotic
seminars worldwide. Read Lino and
Jane's articles on Macrobiotics, Food,
Natural
Healing
on
www.greatlifeglobal.com
Verne
Varona
has
become known as one of
the most captivating and
dynamic
health
educators in the country.
For nearly forty years, his lectures,
workshops and media appearances have
motivated thousands of people to take
better and more conscious care of their
health. His appeal transcends barriers of
age, culture and occupation.
A highly sought after speaker on health,
fitness and motivation, he has become a
renowned keynote speaker throughout
the US, Canada, Europe and the Middle-
East. His captivating style uses humor,
insight and common sense to improve
and enrich the lives of many. He studied
Oriental Medicine and Macrobiotic
principles at the East West Foundation of
Boston, Massachusetts (1970-1974).
Verne is a frequent guest on a variety of
television and radio media where his
research expertise and entertaining
teaching style make him a welcome and
often repeat visitor. For five years, he
was the nutritional consultant and co-
founder of a popular Beverly Hills
medical group with a clientele that
featured well-known entertainment and
sports professionals. With his physician
associate, Verne co-created, The ODDS
Program (Off Dangerous Drugs Safely); a
dietary program designed to reverse
pharmaceutical drug dependency such as
hypertension and over-the-counter drug
dependency with dietary and lifestyle
guidelines featured in his published
books.
Verne's first book, Nature's Cancer-
Fighting Foods (2001—Penguin Books), is
currently in its sixteenth printing and
used as a textbook in a number of
academic
health
and
wellness
institutions.
His
second
book,
Macrobiotics for Dummies (May, 2009—
Wiley Publications), is part of the
internationally popular Dummies series.
Verne divides his time between New
York City and Miami.
Denny Waxman
, Denny
Waxman
is
an
internationally-renown
teacher,
counselor
and
writer in the fields of
health,
natural
healing
and
macrobiotics. In 1982, he gained wide
recognition for guiding Dr. Anthony
Sattilaro, then President of Methodist
Hospital in Philadelphia, to a complete
recovery from terminal prostate cancer.
This experience is documented in Dr.
Sattilaro‘s book, Recalled By Life.
Denny is also the founder of Essene
Natural Food Store. In 1997, Denny
founded The Strengthening Health
Institute an IRS-designated 501-C(3) not-
for-profit, and has an active health
counseling practice in Philadelphia and
New York. Denny was the recipient of
the 2005 Aveline Kushi Award for
recognition of his long-term service to
macrobiotics. His third book, The Great
Life Diet, is currently available.
Melanie Waxman
-
Internationally renowned
Macrobiotic
teacher
Melanie has worked with
clients and students from all over the
world, including the famous Boy George.
Her studies in Oriental medicine began
in the 80‘s and she went on to specialize
in
health
education,
macrobiotic
cooking, coaching, writing and massage.
Her classes, which range from large
seminars to private sessions, are packed
with practical information and combined
with her English wit, are considered to
be a life changing experience. Her
common-sense approach to health and
healing is easy to apply, down to earth,
and realistic. Melanie has lived in
England, Portugal and the US and is the
mother of 7 children. Her written work
that is used worldwide includes a series
of 12 Upbeat Macrobiotic Cooklets, Mr.
Hoppity‘s Color Me Cookbook for Kids,
Bless the Baby, Yummy Yummy in My
Tummy, Eat Me Now!, and The Little
Carrot. Melanie currently maintains an
active alternative health practice in
Chester County, PA, where she also loves
to hike with her dogs, paint and garden.
Bettina Zumdick, Bettina is
a native of the Baltic Sea
area of Germany, where
she started Macrobiotics in
1985, and simultaneously
studied Food Science at the
University
of
Muenster.
She became a Kushi Institute teacher
and counselor in 1996 and has taught
Macrobiotics and other Body-Mind-Spirit
related topics such as meditation,
chanting, and Tao Yin energy exercises
throughout Europe and the United
States.
Realizing that humanity is standing at a
crossroads, it is Bettina‘s desire to
participate in co-creating a world that is
filled with connection, compassion and a
foundation for lives with humanity's
dreams coming true.
28
C
ONFERENCE
C
HEF
B
IOGRAPHIES
Ellen Thomas
Co-Head
Chef - As a nutrition
educator, chef instructor
and
consultant,
Ellen
Thomas works hands-on
with
individuals
and
organizations seeking to understand the
benefits of eating fresh, seasonal and
local cuisine and how eating well can
help you achieve a strong body and
mind.
Ellen‘s interest in the field of
sustainability and healthy communities
began nine years ago when she attended
the week-long ―Way to Health‖ course at
Kushi Institute. During this week she
began to understand the correlation
between food and health, and was first
introduced to the idea of food as
medicine. Soon after this brief
introduction, Ellen returned, completing
a three-month nutrition education
program and spending two years as one
of
the
Institute‘s
lead
chefs.
Immediately following this, she began
her own business in New York as a
personal chef, caterer and teacher. She
continues to work with families and
individuals
experiencing
significant
health conditions to teach them how to
nourish themselves through proper food
choices and lifestyle. Ellen can be
reached
by
at
thomas_ellen@earthlink.net
Chrisi Harper
Co-
Head Chef - Growing
up in a Macrobiotic
household, Chrisi has
spent her entire life uniquely acquainted
with food. She instinctively understands
the relationship of food to physical
health and mental wellbeing. Chrisi
attended
the
Macrobiotic
Career
Training Program at the Kushi Institute in
Becket, MA, and the Natural Gourmet
whole
foods
culinary
school
in
Manhattan. She received extensive
instruction in specialized cooking for a
multitude of health conditions. Now,
Chrisi has taken her macrobiotic
education and background and combined
it with a traditional culinary approach to
create a style that is both pleasing to
the palate and nourishing to the body.
She has worked under the direction of
well known chefs and cookbook authors
such as Christina Pirello and Renee Loux
Underkoffler, and Michel Stroot of the
Golden Door Spa. Chrisi worked for
Virginia Harper‘s Ki of Life Learning
Center, teaching macrobiotic lifestyle
practices, after completing the levels at
the Kushi Institute. She also was the
head chef of the prepared foods division
of Plumgood Food, an online grocery
store in Nashville. Currently she is
working in New York City as a personal
chef for a variety of clients. Her email
address is chrisicooks@gmail.com
Naoko
Kurosawa
Dessert Chef
- Studied
Business in New York City
and worked in the
fashion industry in Los
Angeles for several years, during which
time she developed an avid interest in
how the body and mind is deeply
influenced by the food we eat. This led
her to study Macrobiotics at the Kushi
Institute in Becket, where upon
completing all three levels, she stayed
to work as a chef. On returning to her
home in Kobe, Japan, Naoko dedicated
herself
to
learning
more
about
traditional Japanese foods, culinary
methods and natural farming. She
continues to practice and study the
Macrobiotic way of life - cooking, writing
macrobiotic recipes for books and
teaching Macrobiotic classes (in English
and Japanese).
Candice Brokaw – Sous
Chef
is a macrobiotic cook
and educator. She trained
at the world renowned Kushi
Institute, finishing the core
levels
of
Macrobiotic
Leadership Program, and is
currently completing the final level of
advanced training. Along with her
educational training Candice has a great
deal of experience working as a
macrobiotic cook and caterer in her
home town of Los Angeles California.
Candice has had personal health
successes using macrobiotic, including
losing weight, having more energy and
feeling
a
wonderful
sense
of
balance. According to Candice: "I like
being with people who love what they do
and the macrobiotic community inspires
me to nurture the whole individual -
body, mind and spirit.
Rachel Doerr Sous
Chef
- Along with private
Macrobiotic
cooking,
Rachel has devoted her
life to bringing health
food to children. She is
making a great impact at the new
Riverview Charter School with a ―seed to
table‖ lunch program. Rachel believes
our future generations are our best
investment. Rachel studied at the Kushi
Institute where she learned invaluable
techniques in the kitchen. She audited
lectures on mental and physical well-
being and embraced the spiritual
connection of Macrobiotics. Rachel has
worked closely with World Renowned
Macrobiotic Chef Jane Quincannon
Stanchich.
Lauden Eller – Sous
Chef -
Raised and
unschooled in the Eco-
Village
of Ionia
in
Alaska, Lauden absorbed
like language, the philosophies and
techniques to create a Great Life.
Lauden learned to cook gourmet and
natural foods from his mother and was
cooking dinners for his family (of 15) at
the age of 8. From 2005 to 2011 he was
the head chef and kitchen manager of
the Ionia Long House Kitchen; an
intimate establishment which serves 150
macrobiotic plates daily. Over the years
he has worked as a private chef and life
coach in New York, England, Guatemala,
Mexico, Nicaragua, Cuba and Costa Rica.
He studied 5 Transformational Theory,
Macrobiotic Philosophy, Chinese Yin &
Yang Concept, meditation and yoga with
world renowned teachers such as Mayumi
Nishimura, Warren Kramer and Marc Van
Cowenburgh. Lauden is also a certified
Peer-Support Specialist.
29
Danilo Giraudo Sous
Chef
is the creative and
innovative
chef
at
Spence School in New
York City. Since he has
taking over as Chef, he has made part of
the menu his own by introducing fresh
and modern ideas using different styles
of cuisine. At Spence School Danilo is
responsible for creating menus, work
with
seasonal
products,
dessert
production, special events, and general
cooking. He graduated as a chef at Gato
Dumas Culinary Institute, Buenos Aires,
Argentina, and holds a bachelor degree
in Hospitality Management from Brooklyn
City Tech. He specialized in pastries,
and Children‘s eating habits and
behaviors. He also took classes at The
French Pastry School in Chicago and The
French Cooking School in New York City.
He has experience working with various
restaurants,
hotels,
and
catering
companies for over 12 years. For the
past two years he has been working and
specializing on children‘s nutrition
Morgan
Kulchinsky
–
Cooking Class Assistant,
CNC, NE,
is a certified
Natural Foods Chef and
Holistic Nutrition Educator
trained at Bauman College in
Santa Cruz California. She currently
works as a Nutrition Educator at New
Age Health Spa in Neversink New York
where she gives nutrition lectures,
teaches cooking classes, manages the
food service department, and holds
private one and one consultations. She
believes that eating healthy can be easy,
fun, affordable, and delicious. Her
passion lies in empowering people to
take their health into their own hands by
making conscious, informed choices
when it comes to diet and lifestyle.
Lauren MacKenney –
Sous Chef
- has been
practicing
macrobiotics
since 2001 when she was
diagnosed
with
breast
cancer that involved both
breasts, lymph and lung. She healed by
using macrobiotics as her primary
treatment. Lauren is a personal chef and
instructor of hands-on healing and
gourmet macrobiotic cooking. As a co-
founder and Chef de Cuisine of Harmony
Haven Healing Arts in Southwest Florida,
Lauren enjoys creating new macrobiotic
recipes. She specializes in creating menu
plans and food for specific health
conditions.
She
has
gained
her
experience by working alongside her
mother & macrobiotic counselor, Judy
MacKenney. She and her husband, Steve
cater macro & vegan Eco-Events. They
host
and
demonstrate
cooking
techniques at macrobiotic potlucks in
the Sarasota, Florida area. She is
inspired to empower people to live, heal
and thrive through macrobiotics. Lauren
& Steve are working on their first
cookbook.
30
Cooking Class Recipes
P
ATRICIO
G
ARCIA DE
P
AREDES
Cooking for a Peaceful Mind and Spirituality
Thursday 4:30 PM
– 5:30 PM (Demo Only)
MENU
OSUMASHI - (Clear Broth)
KOMBU/ SHIITAKE DASHI (Kombu and Shiitake Stock)
TAKIKOMI GOHAN (Brown Rice with Corn and Shiitake
Mushrooms)
FUROFUKI DAIKON (Simmered Daikon Dish)
TOFU SHIRA-AE (Tofu Salad)
KYURI NO ASAZUKE (Cucumber Quick Pickles)
OSUMASHI - (Clear Broth)
SERVES 4 PEOPLE
Ingredients
3 ½ cups kombu and shiitake stock
1 cup of assorted seasonal vegetables thinly sliced (such as
carrots, cauliflower, green beans, etc)
pinch
Sea Salt
Shoyu to taste
1 Scallions (or other green leafy veg for garish)
Directions
1- Place stock in a pot and bring to a boil.
2 Add vegetables to the stock and cook on a medium-low
flame until they become soft.
3 Season lightly with salt and simmer a few minutes. Season
with shoyu and simmer for 3 minutes. Serve along with
garnish.
KOMBU / SHIITAKE DASHI
(Kombu and Shiitake Stock)
Makes 4 Cups
Ingredients
4 cups water
4 Inches Kombu (rinsed)
2 Dried Shitake Mushrooms (rinsed and soaked in 1/2 cup
water until soft)
Directions
1-
Place the water in a pot and add the Kombu, shiitake and
shiitake soaking liquid. Place a medium flame.
2 When the water comes to a simmer, a little before it comes
to a boil, take the Kombu out.
3 When the water comes to a strong boil, lower the flame and
simmer the shiitake 10 minutes or until desired flavor.
Remove the shiitake. Now the stock is ready for use.
TAKIKOMI GOHAN
(Brown Rice with Corn and Shiitake Mushrooms)
SERVES 4 PEOPLE
Ingredients
4
cups water
2 3/4cups brown rice (washed and drained)
1
1 fresh corn (cut off the cob)
2
dried shiitakes from making KOMBU AND SHIITAKE
STOCK (finely sliced)
1
Tsp Sea Salt
2
Tsp Shoyu
Garnish Roasted sesame seeds, a little for garnish
Garnish Green Shiso, a few leaves finely sliced for garnish
Directions
1-
Place the brown rice and water to a pressure cooker. Cook
on a medium flame and for about 10 minutes or until the
water becomes warm. Add the corn, corn cob, shiitake, salt
and shoyu, cover and place a high flame. When the pressure
comes up, lower the flame to very low and cook 30
minutes.
2 Turn off the flame and set aside 10 to 15 minutes for the
pressure to come down slowly. Open pot, discard the cob
and gently mix with a wooden utensil. Serve garnished with
the sesame seeds and green shiso.
FUROFUKI DAIKON (Simmered Daikon Dish)
SERVES 4 PEOPLE
Ingredients
4 inches piece of Daikon (cut about 1-inch slices, and then
make a criss-cross cut with the knife)
Kombu from making KOMBU AND SHIITAKE STOCK
(finely sliced)
Sea Salt
A few pinches of sea salt
1 tsp shoyu (soy sauce)
2 tsp barley miso
Water, as needed
Directions
1- Lay the kombu on the bottom of a pot, then layer the
daikon and then add water to about half cover the daikon.
Season with salt, cover and bring to a boil. Lower the flame
and cook until soft, about 20 minutes.
2 Add the shoyu and continue to cook 10 minutes. Dissolve
the miso with some of the cooking liquid, pour over the
daikon and continue to cook 10 minutes.
3 Serve daikon along with the kombu and cooking liquid.
31
P
ATRICIO
G
ARCIA DE
P
AREDES
Cooking for a Peaceful Mind and Spirituality
Thursday 4:30 PM
– 5:30 PM (Demo Only)
Continued
TOFU SHIRA-AE (Tofu Salad)
SERVES 4 PEOPLE
Ingredients
1 pack soft tofu (boil or steam until the heat penetrates the
tofu and set aside to cool)
2 tbsp white miso
1/4 tsp sea salt
1/2 carrot (cut in matchsticks)
1 small bunch of watercress
2-inches piece of daikon pickled in rice bran called takuan (cut
in thin matchsticks)
4 tbsp pine nuts (lightly roasted)
Directions
1- Bring a medium pot with water to a boil, add a couple of
pinches of salt, boil the carrots and then the watercress. Set
aside to cool. Squeeze out well the water from the
watercress and cut into 1-inch pieces. Set aside.
2 Place the tofu in the suribachi and grind well with the
pestle. Add the miso and salt and mix well. Add the
vegetables and gently mix. Add the takuan and pine nuts,
gently mix and serve.
KYURI NO ASAZUKE
(Cucumber Quick Pickles)
SERVES 4 PEOPLE
Ingredients
1 cucumber (cut in quarters and then finely sliced)
2 red radishes (cut in quarters and finely sliced)
1 tsp sea salt
2 tsp brown rice vinegar
Directions
1-
Place cucumbers and red radishes in a bowl, add salt, rub
with hands well and set aside 30 minutes to 1 hour. You
may apply a little weight over the top.
2 Drain well by squeezing the liquid out with your hands. If
too salty rinse with cold water and squeeze out liquid.
Season with brown rice vinegar and serve.
32
Cooking Class Recipes
MENU
SOPA DE PEPINO FRIA (Cold Cucumber Soup)
CALABACINES GRATINADOS RELLENOS DE ARROZ
INTEGRAL (Brown Rice Stuffed Zucchini Gratin)
TEMPEH EN ADOBO EMPANADO
(Tempeh Flavored in Adobo Cutlets)
SOPA DE PEPINO FRIA (Cold Cucumber Soup)
SERVES 4 PEOPLE
Ingredients
3 cucumbers (peel one cucumber and then slice all in medium
size pieces)
1/2 small onion (diced, mix well with 1/2 tsp sea salt, set aside 5
minutes, rinsed and drained well)
1/2 pack of silken tofu
3 tbsp brown rice vinegar
2 tbsp lemon juice
2 tsp sea salt
1 tbsp chopped fresh mint plus more for garnish
3/4 cup soymilk
3/4 cup water
Directions
1- Place the cucumbers, onion, tofu, vinegar, lemon juice, salt
and 1 tbsp mint and soymilk in the blender and process
until creamy. Add water and process again.
2 Adjust flavor with additional seasonings and consistency
with water if needed. Set aside to cool a little in the
refrigerator and serve garnished with a little mint.
CALABACINES GRATINADOS RELLENOS DE ARROZ
INTEGRAL (Brown Rice Stuffed Zucchini Gratin)
Makes 4 Cups
Ingredients
2 medium zucchinis
2 cups cooked brown rice
15 black olives, chopped
2 tbsp chopped Italian parsley
Breadcrumbs, a little for sprinkling over the top
WHITE SAUCE
½ onion, finely diced
¼ cup unbleached white flour
1 1/2
cups soymilk
Raw sesame oil, a little
1 tsp sea salt)
P
ATRICIO
G
ARCIA DE
P
AREDES
Savory Spanish Macro Cooking
Friday 1:30 PM
– 2:45 PM
CALABACINES GRATINADOS RELLENOS DE ARROZ
INTEGRAL (Brown Rice Stuffed Zucchini Gratin)
(Continued)
Directions
1 Cut the zucchini in half and remove the seed part with a
spoon. Chop the seed part and set aside. Cook the zucchini
in lightly salted water until soft, drain and set aside.
Combine the brown rice with the olives and 1 tbsp chopped
Italian parsley and set aside.
2 To make the white sauce, heat up a little oil and sauté the
onions. Add the seed part of the zucchini and continue to
sauté until most of the liquid evaporates. Add salt and flour
and cook a little while stirring. Add the soymilk little by
little while stirring to prevent lumps and continue to cook a
few minutes.
3 Stuff the zucchinis with the brown rice mixture, place in a
casserole and spread the white sauce over the top. Sprinkle
with breadcrumbs and bake in a pre-heated oven at 360F
for about 20 minutes or until starts to brown over the top.
Serve sprinkled with remaining parsley.
TEMPEH EN ADOBO EMPANADO
(Tempeh Flavored in Adobo Cutlets)
SERVES 4 PEOPLE
Ingredients
1 sheet of tempeh, cut in sticks
Unbleached white flour
Breadcrumbs
4 lemon wedges
ADOBO MARINADE
3 tbsp mirin (sweet rice wine)
2 tbsp shoyu (soy sauce)
½ tsp sea salt
2 tbsp grated onion
½ tsp grated garlic
1 tsp dried oregano
¼ tsp cumin powder
Directions
1 Combine the marinade ingredients in a bowl, add the
tempeh and set aside to marinate for about 1 hour or
longer. You may mix a couple of times.
2 Make a soft batter with a little flour, pinch of salt and water.
Pass the tempeh through flour, then through the batter and
then the breadcrumbs. Deep fry in hot oil, drain a little in
paper towels and serve along with the lemon wedges.
33
S
TEVE
J
ACKSON
Thai Macro Cooking
Sunday 9:00 AM
– 10:15 AM
MENU
Thai Spring Basil Roll-ups
Thai Seed & Vegetable Stir-Fry
Thai Cucumber Relish
Thai Almond Butter Sauce
Gingered Hoisin Sauce
Thai Spring Basil Roll-ups
This is an unexpected fresh flavor. These can be made up in
advance & wrapped to be used as a great snack, lunch on-the-go,
as appetizers, or a side to dinner.
MAKES 1 ROLL
Ingredients
1 asparagus or green beans, cut into 2-3‖ lengths (1 per roll)
1 grain of sea salt
water for blanching
2 6‖ round rice wrappers (2 per roll)
lukewarm water in a pie plate or dish for soaking rice
wrappers
1 Bunch rice noodles, cooked (1 bunch of dry noodles makes
up many rolls)
1 4‖ x 4‖ red leaf lettuce, washed (approx. 4‖ x 4‖ piece per
roll)
1 fresh basil leaf, washed (1 per roll)
Directions
1 Bring a large pot of water to a boil. Add 1 grain of sea salt.
Turn the stove burner off & add the asparagus or green
beans. Cook to desired tenderness. Remove with a slotted
spoon & stop the cooking process by dipping them into
cool water.
2 Take two 6‖ round rice wrappers. Holding them together,
set them into a plate of lukewarm water to soften them.
(You do not want to soak them until completely limp. It
will be too difficult to roll them. Soak them just long
enough to start the process of the starch breaking down.)
3 Place the pair of soaked wrappers on a flat surface. Lay a
piece of red leaf lettuce on top.
4 Fold up some cooked rice noodles to be 3-4‖ in length &
about 1‖ in diameter. Place them on top of the red lettuce.
5 Place the blanched asparagus or green bean on top of the
rice noodles.
6 Place the basil leaf on top of that.
7 Fold in the 2 sides a little bit like you are rolling a burrito.
8 Bring the edge of the rice wrapper that is closest to you
over the basil leaf. Roll up tightly. Cut them into desired
sections & serve immediately or leave them whole & wrap
them individually until consumption so that they don‘t dry
out.
Notes: Great when paired with a dipping sauce such as
―Gingered Hoisin Sauce‖ or ―Thai Almond Butter Sauce‖
THAI SEED & VEGETABLE STIR-FRY
SERVES 4
Ingredients
Sauce:
1 tablespoon barley miso
3 tablespoons apple juice
2 tablespoons shoyu
2 teaspoons brown rice syrup
2 teaspoons brown rice vinegar
Stir-Fry:
2 tablespoons tan sesame seeds
2 tablespoons hulled sunflower seeds
2 tablespoons pumpkin seeds
2 tablespoons sesame oil
1-2 tablespoons fresh gingerroot, peeled & finely chopped
1 teaspoon garlic, roasted & minced
2 large carrots cut into batons
2 large seedless cucumbers cut into batons
1 ½ cups oyster mushrooms, torn into pieces
1 cup watercress, coarsely chopped
1-2 tablespoons fresh cilantro or mint, coarsely chopped
Directions
1• In a bowl mix the 5 sauce ingredients in a bowl & set aside.
2 In a wok, dry roast the sesame seeds, sunflower seeds &
pumpkin seeds. Remove mixture from wok & set aside.
3 Place the sesame oil into the heated wok. Add the ginger,
then add the garlic. Heat through.
4 Add the carrot batons. Heat through for a few minutes.
Add the cucumber batons & the oyster mushrooms. Stir-
fry them for about another 5 minutes until they are golden
on the edges.
5 Add the watercress & cilantro or mint. Stir-fry for another
minute.
6 Add the sauce. Toss for another minute. Turn off heat, then
add dry-roasted seeds back into the wok & mix together.
Serve immediately.
Notes: Oyster mushrooms have a great delicate texture. Use
your fingers to tear them along the gills rather than slicing
them with a knife to experience their full potential.
This dish can stand alone or be accompanied by rice
(anything from jasmine to brown.)
34
MENU
Thai Spring Basil Roll-ups
Thai Seed & Vegetable Stir-Fry
Thai Cucumber Relish
Thai Almond Butter Sauce
Gingered Hoisin Sauce
THAI CUCUMBER RELISH
A really fun pickle. A new twist to a pressed salad.
MAKES 8 to 10 SERVINGS
Ingredients
1
cucumber, seeded or seedless, halved, then thinly sliced
on diagonal
1/8 -¼ cup fresh gingerroot, thinly julienned
¼
cup brown rice syrup
¼
cup brown rice vinegar
1
juice of 1 lime
1
tablespoon sea salt
1-2
tablespoons safflower oil
1 ½ cups sweet onion, halved, then thinly julienned
¼
cup tan sesame seeds, toasted
Directions
1 Combine the cucumbers, ginger, brown rice syrup, brown
rice vinegar, lime juice & sea salt in a bowl. Mix well. Cover
& place in refrigerator for about an hour.
2 Heat the oil in the pan & slowly sauté the onions until they
are caramelized. Set aside to cool.
3 Place the cucumbers in a wire mesh strainer to remove all
of the excess liquid. Quickly rinse. Then gently press any
remaining liquid out of the cucumbers by using your hands.
4 Place the cucumber mixture in a serving dish. Add the
caramelized onions & the toasted sesame seeds. Mix well &
serve.
Variations:
Umeboshi vinegar may be used instead of the brown rice
vinegar.
S
TEVE
J
ACKSON
Thai Macro Cooking
Sunday 9:00 AM
– 10:15 AM
35
D
AWN
P
ALLAVI
-L
UDWIG
French Macro Cooking
Saturday 1:30 PM
– 2:45 PM
MENU
Quinoa Pilaf
Whole Wheat Pie Crust
Hijiki-Arugula Quiche
Cauliflower Au Gratin
Quinoa Pilaf
MAKES 4 to 6 SERVINGS
Ingredients
5-8
organic dried shiitake mushrooms, soaked and diced
(save soaking water)
2
cups organic quinoa
1
tablespoon organic toasted sesame oil
1
medium organic onion, diced
1
small organic carrot, diced
2
2 stalks organic celery, diced
Few Pinches
unrefined SI sea salt, (to taste)
1
Bay Leaf (Small)
1/8 teaspoon dried thyme
Few sprigs fresh parsley
4
cups spring or filtered water (including shiitake soaking
water)
1
teaspoon unpasteurized shoyu
4
tablespoons organic sunflower seeds, toasted
1/4 bunch organic cilantro, chopped
1/4 cup fresh parsley, chopped freshly ground black pepper,
to taste
Directions
1 Use some of the water to soak the shiitake mushrooms.
After soaking, remove the shiitake and dice. Be sure to save
the soaking water for cooking the quinoa.
2 Wash and rinse the quinoa well.
3 Warm the sesame oil in the bottom of a pot. Sauté the
shiitake mushrooms about 5 minutes, seasoning with a
pinch of sea salt.
4 Add quinoa and sauté for a few minutes to coat the grains
with oil. Add the diced onion, carrot, celery and a couple
more pinches of sea salt to give a rich flavor. Sauté 5
minutes more.
5 Add the bay leaf; thyme, parsley sprigs, shoyu, and water
(include the shiitake soaking water to reach the full
measure). Bring to a boil. Cover and reduce heat to simmer
about 25–30 minutes or until all liquid is absorbed.
6 Remove from cooking pot and place in a serving bowl.
Garnish with toasted sunflower seeds, parsley, and freshly
ground black pepper.
WHOLE WHEAT PIE CRUST
This crust is so versatile that it can be used in any pie recipe. If
you need a fully pre-baked pie shell, follow the instructions
below. Experiment with the different flours and even a mixture
of unbleached white and whole wheat to find the mixture that
will best fit your needs. White whole wheat is a type of soft wheat
like the wheat used in pastry flour. It is a nice alternative to pastry
flour as it makes a light flaky crust.
MAKES 1 PIE CRUST
Ingredients
1
small red onion, finely chopped
1
tablespoon safflower oil
2-3
tablespoons ginger, finely chopped
2-3
teaspoons garlic, roasted & minced
1 ½ cups almond butter
¼
cup shoyu or tamari
2-3
tablespoons cilantro
1
tablespoon sesame oil
1-2
cups water (for desired consistency)
Directions
1 Stir flours, and salt together in large bowl with fork. Add oil
in slow steady stream, mixing with fork while pouring.
Once oil has been incorporated, mixture should resemble
damp sand with pea-sized crumbs. Add soy milk, stirring in
1 tablespoon at a time until dough comes together. Knead
briefly with hands to form dough into large ball.
2 Flatten dough into 5-inch disk and place on large sheet of
unbleached parchment paper that measures at least 12
inches in diameter. Center 2nd sheet of paper that is same
size as 1st sheet over dough. Roll into 12-inch circle,
pressing rolling pin against center of dough and pushing out
towards edges until dough reaches desired size.
3 Remove and discard top sheet of paper. Center inverted 9-
inch pie pan over dough. Slide hand under remaining sheet
of parchment paper and carefully invert paper, dough, and
pie pan in one motion.
4 Remove and discard parchment paper. Press dough into
edges of pan. Trim excess dough to within ¼ inch of rim.
Flute edge as desired.
5 To ease rolling and avoid dryness, roll crust out as soon as it
is made. The dough can be pressed into a pie pan and
stored in the refrigerator until you are ready to use it.
6 To keep the crust from becoming soggy from the filling, pre
bake crust in a 350° F oven for 10–15 minutes before
adding the filling.
Variations:
Spelt and white spelt flour can also be used instead of wheat
flour, though in preparing the dough the liquid may need to
be reduced by about 1/4. Spelt will make a more dense crust;
whereas, whole wheat will make a flakier crust.
Notes:
If pre-baking a pie shell, adjust oven rack to middle position
and preheat to 350° F. Prick bottom of crust with fork tines
to prevent crust from bubbling up as it bakes. Bake until
crust turns a rich brown color, about 15 minutes. Do not let
crust burn. Cool pie crust on a rack and fill as desired.
If pie shell is to be filled and then baked, do not prick crust.
Refrigerate pie pan until filling is ready. Fill crust and bake
as instructed in recipe using.
36
D
AWN
P
ALLAVI
-L
UDWIG
French Macro Cooking
Saturday 1:30 PM
– 2:45 PM Continued
HIJIKI-ARUGULA QUICHE
This recipe is a great one for hiding sea vegetables. You‘ll forget
that they are there. Whether you serve it hot or cold, it is a
satisfying treat. It keeps well and is even better leftover, so make
enough to use for a couple of days.
MAKES 6 to 8 SERVINGS
Ingredients
1
1 pound organic firm tofu
3-4
organic scallions
1
tablespoon kuzu, dissolved in 1 Tablespoon water
1/2 teaspoon sea salt
1
tablespoon white miso
1-2
teaspoons umeboshi vinegar
2
teaspoons organic sesame oil
1
medium organic onion, diced
pinch unrefined sea salt, SI brand recommended
1/2 bunch organic arugula, finely chopped
2
tablespoons dried hijiki, soaked in spring or filtered
water to cover
—one of the following—recipe Whole-Wheat or Spelt Pie
Crust – OR - 1/2 package organic mochi for crust
Directions
1 If using pie crust, prepare Whole-Wheat or Spelt Pie Crust.
Press into a tart pan, and pre-bake about 10 minutes or until
lightly golden. Set aside.
2 Blend tofu, scallions, kuzu, sea salt, white miso and
umeboshi vinegar in a food processor until smooth and
creamy. Set aside.
3 Heat oil. Add onions and salt and sauté until translucent.
Add arugula. Sauté until wilted.
4 Strain hijiki and discard soaking water. Combine Tofu
mixture, sautéed onions, and arugula.
If Using Pie Crust
• Pour quiche mixture into pre-baked crust. Bake at 350° F
for 1 hour or until golden brown on top. Cool 10–15
minutes and serve warm, or refrigerate and serve cool or at
room temperature.
If Using Mochi Crust
• Slice mochi cake into 4 pieces, then in half horizontally to
form 8 thin layers. Lightly oil a baking dish. Lay mochi
down in a thin layer in the baking dish. Pour quiche mixture
over the mochi. Bake at 350° F for 1 hour or until golden
brown on top.
Variations:
Use arame in place of hijiki
Layer the mochi and quiche filling to make a quiche
casserole
For small individual quiches: press pie crust into muffin
tins, and prepare as with pie crust. Reduce cooking time by
15–30 minutes.
CAULIFLOWER AU GRATIN
MAKES 4 to 6 SERVINGS
Ingredients
5
tablespoons extra virgin olive oil
4
tablespoons whole wheat pastry flour or white whole
wheat flour
4
cups unsweetened soymilk
1-2
teaspoons sea salt
1
teaspoon freshly ground pepper, or to taste
1
head organic cauliflower, chopped into large pieces
1
medium organic onion, cut in thin half moons
½
package mochi, coarsely grated
2
tablespoons spring or filtered water
2
teaspoons umeboshi vinegar
4
sprigs parsley, chopped for garnish
Directions
1 Preheat oven to 350° F.
2 In a medium skillet, heat the oil over medium-low heat.
Add the flour and stir until smooth. Over medium heat,
cook, stirring until the mixture turns a light, golden color,
about 6–7 minutes.
3 Meanwhile, heat the soymilk in a separate pan until almost
to boil. Add the hot soymilk to the flour mixture 1 cup at a
time, whisking continuously until very smooth. Bring to a
boil. Cook 10 minutes, stirring constantly, then remove
from heat. Season with salt and pepper, and set aside until
ready to use.
4 Place cauliflower and onions into a large baking pan. Stir in
the sauce and half of the mochi. Mix the remaining mochi
with water and umeboshi vinegar. Sprinkle the wet mochi
on top of the cauliflower casserole.
5 Bake at 350° F for 30 minutes or until bubbly and melted.
Remove from heat. Garnish with chopped parsley, and
serve warm.
37
C
HRISTINA
P
IRELLO
La Dolce Vita - Macro Italian Style
Saturday 10:45
– 12:00 PM
MENU
Farro Salad with Peas, Arugula and Tomatoes
White Beans in Spicy Tomato Sauce
Tomato and Bread Salad with Roasted Red Onion
Chocolate ‗Panforte‘ Cups
FARRO SALAD WITH PEAS, ARUGULA AND
TOMATOES
MAKES 2 SERVINGS
Ingredients
1 clove fresh garlic, crushed
¼ red onion, cut into small dice
½ cup farro, rinsed well
1 cup spring or filtered water
Sea salt to taste
½ cup fresh or frozen petite peas
8 to 10 cherry tomatoes, quartered
1 cup baby arugula
2 teaspoons extra-virgin olive oil
Generous pinch cracked black pepper
2 tablespoons fresh lemon juice
Directions
1 Place garlic, onion, farro and water in a saucepan and bring
to a boil over medium heat.
2 Add a pinch of salt, cover and reduce heat to low.
3 Cook until grain is tender and all the water has been
absorbed, 25 to 30 minutes.
4 While the farro is hot, stir in remaining ingredients and ½
teaspoon salt as the final seasoning.
5 Transfer to a serving bowl and serve warm or at room
temperature.
WHITE BEANS IN SPICY TOMATO SAUCE
MAKES 3 SERVINGS
Ingredients
2 teaspoons extra-virgin olive oil
4 cloves fresh garlic, crushed
½ red onion, cut into small dice
Sea salt
Generous pinch crushed red pepper flakes
2 tablespoons dry white wine
1 cup canned diced tomatoes
2 cups cooked or canned cannellini beans
4 sprigs fresh oregano, leaves removed, left whole
Directions
1 Place oil, garlic and onion in a saucepan over medium heat.
2 When the onion begins to sizzle, add a pinch of salt and
sauté until translucent, about 3 minutes.
3 Add red pepper flakes and white wine and cook, stirring,
until wine reduces to a syrup, about 3 minutes.
4 Add tomatoes and beans and bring to a boil.
5 Reduce heat and cook just until the beans become creamy,
15 to 20 minutes.
6 Add 1 teaspoon salt and cook, stirring gently, for 3 to 5
minutes.
7 Stir in oregano and transfer to a serving bowl.
TOMATO AND BREAD SALAD WITH
ROASTED RED ONION
MAKES 2 SERVINGS
Ingredients
1 red onion, halved lengthwise, cut into thin half-moon
slices
2 cups green beans, ends trimmed, left whole
1 cup asparagus tips
3 tablespoons extra-virgin olive oil
1 teaspoon sea salt
10 to 12 cherry tomatoes, halved
1 cup small dice cucumbers
3 cups baby arugula
3 cups 1-inch whole grain bread cubes
2 cloves fresh garlic, crushed
1 tablespoon balsamic vinegar
2 teaspoons fresh lemon juice
3 to 4 sprigs basil, leaves removed, finely shredded
Directions
1 Preheat oven to 425 degrees.
2 Toss red onion, green beans and asparagus tips with 1
tablespoon of the oil and ½ teaspoon of the salt to coat.
Spread vegetables on a shallow baking sheet and bake,
stirring often, until tender and lightly browned at the edges,
12 to 15 minutes. Set aside to cool to room temperature.
3 Combine tomatoes, cucumbers, arugula and bread cubes in a
large bowl. Whisk together remaining 2 tablespoons oil,
remaining ½ teaspoon salt, garlic, vinegar, lemon juice and
basil until emulsified.
4 To serve, gently toss roasted vegetables and dressing into
tomato mixture and
5 Allow to marinate for about 30 minutes before serving, to
soften the bread a bit.
CHOCOLATE ‘PANFORTE’ CUPS
MAKES 18 CUPS
Ingredients
½ cup currants
1 cup boiling water
8 ounces non-dairy, grain-sweetened chocolate chips
2 tablespoons brown rice syrup
scant pinch ground cinnamon
3 ½ tablespoons almond butter
Directions
1 Lightly oil 18 candy/petit four cup liners.
2 Soak currants in boiling water for 5 minutes. Drain, pat
currants dry and chop finely.
3 Melt chocolate with rice syrup, cinnamon and 3 tablespoons
almond butter in a metal bowl set over a pot of simmering
water, stirring until smooth. Remove from heat and fold in
currants.
4 Spoon chocolate mixture into cups. Decorate tops of cups
by dipping the end of a toothpick into remaining almond
butter and swirling into the tops of each cup or placing a tiny
dollop on top. Chill completely until ready to serve.
38
C
HRISTINA
P
IRELLO
La Comida de Mexico - Macro Mexican Style
SATURDAY 4:45 PM
– 6:00 PM
MENU
Quinoa and Sweet Potato Croquettes with Black Bean Salsa
Fresh Corn Salad with Roasted Squash and Beans
Watercress and Avocado Salad with Basil Vinaigrette
QUINOA AND SWEET POTATO
CROQUETTES WITH BLACK BEAN SALSA
MAKES ABOUT 6 SERVINGS
Ingredients
Black Bean Salsa:
½ red onion, cut into small dice
2 plum tomatoes, seeded, cut into small dice
1 small jalapeño chile, finely minced
1 clove fresh garlic, finely minced
¼ teaspoon sea salt
1 cup cooked or canned black beans
3 scallions, finely minced
1 tablespoon fresh lemon or lime juice
1 teaspoon extra-virgin olive oil
Quinoa and Sweet Potato Croquettes
2 cups spring or filtered water
1 small sweet potato, peeled, diced
1 cup quinoa, rinsed very well
Sea salt
1 teaspoon extra-virgin olive oil
3 scallions, finely diced
4 sprigs parsley, minced
1 jalapeño chile, seeded, finely minced
½ teaspoon ground cumin
½ teaspoon dried oregano
2 cloves fresh garlic, finely minced
½ cup pureed silken tofu
1 tablespoon chia seeds
Avocado oil, for frying
Whole wheat bread crumbs
Directions
1 Make the salsa: Combine all ingredients in a small bowl. Mix
well, cover and set aside for flavors to develop.
2 Make the croquettes: Bring water to a boil and add sweet
potato and quinoa. Add a pinch of salt; cover and bring to a
boil. Reduce heat to low and cook until quinoa has
absorbed the water and has opened, about 20 minutes.
3 While the quinoa cooks, place olive oil in a skillet over
medium heat. Add scallions, parsley, chile, cumin, oregano
and garlic and sauté for 1 to 2 minutes. Transfer to a mixing
bowl.
4 Mash cooked sweet potato and quinoa together with a fork
to break up the sweet potato. Fold in scallion mixture, tofu
and chia seeds. Mix very well. Form quinoa mixture into 2-
inch patties.
5 Heat 1 tablespoon of avocado oil in a skillet over medium
heat, turning the skillet so that the oils coats the surface.
Dredge croquettes in bread crumbs to coat. Fry until golden
on each side, turning once to ensure even browning, about
2 minutes per side. Transfer to a platter and spoon 1 to 2
tablespoons salsa on top of each croquette.
FRESH CORN SALAD WITH ROASTED
SQUASH AND BEANS
MAKES 6-8 SERVINGS
Ingredients
Extra virgin olive oil
1 small butternut squash, seeded, cubed; do not peel
Sea salt
Cracked black pepper
5 cups corn kernels (fresh or frozen)
1 red onion, diced
1 roasted red bell pepper, diced
4 cloves fresh garlic, finely minced
2 shallots, minced
1 small jalapeno pepper, minced (keep seeds for more hot
flavor)
2 cups cooked pinto beans
1 small bunch flat leaf parsley or cilantro, coarsely chopped
Directions
1 Preheat oven to 375 degrees F. Toss squash with a generous
drizzle of olive oil to coat and salt and pepper to taste.
Spread on a baking sheet avoiding overlap. Bake,
uncovered, tossing occasionally, until the squash is soft and
the edges are just beginning to brown. Set aside to cool to
room temperature before adding to salad.
2 While the squash cooks, place a small amount of oil in a
deep skillet over medium heat. Stir in corn, a pinch of salt
and sauté for 1 minute. Stir in onion, a pinch of salt and
sauté for 2 minutes. Add red pepper, season to taste with
salt and sauté for 4 minutes. Transfer sautéed corn mixture
to a mixing bowl to cool.
3 Wipe out the skillet, add a small amount of oil, and return
to medium heat. Add garlic and shallots to the skillet.
When the shallots begin to sizzle, add a pinch of salt and
pepper and sauté for about 1 minute. Stir in jalapeno, a
pinch of salt and sauté for 2 minutes. Stir in beans, season
to taste with salt and cook, stirring for 5 minutes to heat the
beans and develop the flavors.
4 To serve, gently toss roasted squash, corn mixture, and
beans together with parsley. Serve warm or at room
temperature.
39
C
HRISTINA
P
IRELLO
La Comida de Mexico - Macro Mexican Style
SATURDAY 4:45 PM
– 6:00 PM - Continued
WATERCRESS AND AVOCADO SALAD WITH
BASIL VINAIGRETTE
MAKES ABOUT 4-5 SERVINGS
Ingredients
Watercress and Avocado Salad:
2 bunches fresh watercress, hand-shredded
½ red onion, cut into very thin half-moon slices
1/3 cup fresh or frozen corn kernels, blanched for 30 seconds
1 ripe, but firm avocado, peeled, seeded and sliced
1 tablespoon fresh lemon juice
2 oranges, peeled and segmented
Basil Vinaigrette
4 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
½ teaspoon brown rice syrup
½ teaspoon sea salt
Generous pinch cracked black pepper
¼ cup finely shredded fresh basil leaves
1 tablespoon chia seeds (optional)
Directions
1 Combine watercress, red onion and corn in a bowl. Lay
avocado slices on a plate and drizzle with lemon juice to
preserve color.
2 Make vinaigrette. Whisk together all ingredients in a small
bowl until emulsified.
3 To serve, arrange watercress, corn and onion on a platter.
Arrange avocado and orange segments on top and spoon
vinaigrette over the whole salad. Serve immediately, with
chia on the side for people to sprinkle on their individual
salads.
MEXICAN CHOCOLATE DROPS
MAKES ABOUT 24 COOKIES
Ingredients
Mexican Chocolate Drops:
1 tablespoon chia seeds,
soaked in ¼ cup almond milk for 15 minutes
1 ½ cups whole wheat pastry flour
½ cup semolina flour
1/2 cup unsweetened cocoa powder
pinch sea salt
1 teaspoon baking powder
½ teaspoon baking soda
1/8 teaspoon chili powder
1/8 teaspoon black pepper
1/4 teaspoon cinnamon
1/3 cup avocado or olive oil
1/2 cup brown rice syrup
1/4 Cup unsweetened almond milk
Chocolate Glaze:
1/4 cup unsweetened almond milk
3 tablespoons brown rice syrup
1 cup grain-sweetened, non-dairy chocolate chips
unsweetened shredded coconut
Directions
1 Soak chia before beginning recipe.
2 Preheat oven to 350 degrees and line a baking sheet with
parchment. Combine flour, cocoa, salt, baking
powder/soda and spices in a mixing bowl. Whisk to
combine. Mix in oil and rice syrup. Add milk by
tablespoons, mixing until the dough gathers into a soft ball.
3 Roll the dough into 1-inch spheres and arrange on baking
sheet about an inch apart. Bake for 18-20 minutes, until the
cookies crack a bit on the top, but are still soft. Cool
completely on wire racks. Prepare the glaze by bringing milk
and rice syrup to a high boil. Remove from heat and whisk
in chocolate chips until silky smooth. Dip the tops of each
cookie into the glaze and then into coconut.
40
Y
UJI
Y
OSHINO
Japanese Macro cooking Styles
FRIDAY 4:30 PM
– 5:30 PM
MENU
O-Bento
Sweet Beans Jelly (Japanese style confection)
Chrysanthemum Cake with White Kidney Beans
O-BENTO
SERVES 10 PEOPLE
How to make wrappings of o-bento with natural materials?
Bamboo Skins (preservation)
Bamboo Grass (adds a sense of refreshment)
Ingredients
5 cups
Cooked Brown Rice
2 sheets
Toasted Seaweed (largest size). shoyu
2
Umeboshi Plums
Sea Salt
To Taste
Directions
Make Nori rolls - To be demonstrated
SWEET BEANS JELLY
SERVES 10 PEOPLE
Ingredients
3/4 cup Azuki Beans
1 cup
Water
½ cup Rice Syrup
2 Tbsp Kanten Flakes
½ tsp Kuzu mixed with 1 tsp water
3/4 cup Apple Juice
Directions:
1 Soak beans overnight, then boil in water until they become
soft.
2 Puree beans into a smooth paste with food grinder.
3 Mix with rice syrup and cook together to form a thick paste
4 Add kanten flakes to the apple juice and let sit for 15
minutes
5 Simmer the apple juice and kanten flakes until the kanten is
dissolved then add the azuki-rice syrup paste.
6 When it comes to a boil, stir in the kuzu/water and a pinch
of salt
7 When this comes to a boil again, remove from heat and pour
into a heat-resistant glass dish and let it cool completely to
form a jelly.
Chrysanthemum Cake with White Kidney Beans
SERVES 8 PEOPLE
Ingredients – White Kidney Bean Cake
½ cup
White Kidney Beans
1 cup
Water
1 tsp
White Miso
Sweet Bean Jelly
Directions
1. Soak kidney beans overnight and then drain water, add fresh
water and boil until soft.
2 Strain out liquid while beans are still hot
3 Mix with White Miso and puree until smooth
4 Wrap 1 Tbsp of red bean jelly into 2 Tbsp of white bean paste
then form a chrysanthemum flower shape.
Ingredients – Chrysanthemum Flowers
5
Medium Carrots
4 cups
Mandarin Orange Juice
¼ tsp
Umeboshi vinegar
few drops fresh squeezed ginger juice
Directions
1. Carrots are cut into chrysanthemum flower shapes.
2 Simmer the carrots in orange juice and umeboshi vinegar.
3 When carrots become soft, add fresh ginger juice and let them
cool.
41
B
ETTINA
Z
UMDICK
German Macro Cooking
FRIDAY 4:45 PM-6:00 PM
MENU
Rice and Spelt Pilaf
Sauerkraut-Pumpernickel Sandwiches
Waldorf Salad
Apple Strudel
RICE AND SPELT PILAF
MAKES 4 SERVINGS
Ingredients
1 cup brown rice
¼ cup spelt
3 large onions
1 ¾ - 2
cups of water
3 tablespoons corn oil
1 ½ teaspoons salt
Directions
1 Wash rice and spelt. Soak separately for 6 to 8 hours. After
soaking, dry roast spelt in skillet until fragrant, saving the
soaking water.
2 Cut the onions into thin half moons and sauté the onions in
the corn oil in a pressure cooker. When the onions are soft
and translucent, add the rice, spelt and the soaking water, as
well as the salt.
3 Place the cover on the pressure cooker and bring up to
pressure. Reduce the flame to medium-low, place a flame
deflector under the cooker and cook for 50 minutes.
4 Remove the cooker from the flame and allow pressure to
come down. Remove cover and serve.
SAUERKRAUT-PUMPERNICKEL
SANDWICHES
MAKES 1 SERVING PER SLICE
Ingredients
1 Slice Whole Rye Pumpernickel Bread
1 1/2 Tablespoons of Tahini
¼ Avocado (ripe)
2 1/2 Tablespoons Sauerkraut
2 Lettuce leaves
Directions:
1 Mash 1/4 of an avocado with a fork.
2 Spread a thin layer of tahini over the entire surface of one
slice of bread.
3 Place a lettuce leaf on top of the slice of bread with tahini.
4 Spread the mashed avocado on top of the lettuce leaf and
finally top it with sauerkraut.
5 Cut in half diagonally or into smaller square or rectangular
pieces and serve.
WALDORF SALAD
SERVES 8-10 PEOPLE
Ingredients
Waldorf Salad:
2 cups of green cabbage, finely sliced raw or blanched for 1
minute
½ cup apple, finely sliced
¼ cup carrot, coarsely grated
¼ cup celery, finely sliced
¼ cup raisins, soaked and drained
¼ cup roasted pumpkin seeds
¼ teaspoon sea salt
¼ cup seedless red grapes
Tofu Mayonnaise:
½ lb tofu,
¼ - 1/3
cup water
1 tablespoon umeboshi vinegar or to taste
1 teaspoon shoyu or to taste
1 1/2 teaspoons lemon juice
1 tablespoon sesame oil –optional
1 teaspoon mustard
Directions
1
Tofu Mayonnaise – Blend all ingredients until thick and
creamy
2 Waldorf Salad - Wash rice and spelt. Soak separately for
6 to 8 hours. After soaking, dry roast spelt in skillet until
fragrant, saving the soaking water.
APPLE STRUDEL
SERVES 15 PEOPLE
Ingredients
Strudel Dough:
1 cup whole wheat flour
1 cup unbleached white flour
½ teaspoon salt
¼ cup corn oil or sesame seed oil
½ cup cold water
Apple Filling:
5 – 6 apples, peeled, cored and sliced
½ cup of slivered almonds or walnuts, lightly roasted
½ cup of raisins, soaked for 1 hour in warm water
small amount of flour or arrowroot powder
1/8 – ¼
cup of maple syrup or rice syrup.
lemon juice
nutmeg
cinnamon
Directions
Strudel Dough – Blend Combine flour and salt in a large
bowl. Add the oil and mix until the flour is coated and has a
pebble like consistency. Add water and knead until dough
forms into a soft ball – it takes approximately 10 minutes of
kneading. Let it sit in a cool place for a minimum of ½ hour,
then stretch dough out into a very thin layer.
Apple Filling - Mix the apples, raisins, walnuts or almonds,
flour, syrup and spices together in bowl. Spread the apple
mixture evenly on the dough, leaving the edges of the pastry
uncovered. Roll the filled pastry into a log shape. Place the
strudel on a parchment paper lined pastry sheet. Bake in a pre-
heated 350 degrees oven for approximately 30 minutes or until
the crust is golden brown. Remove the strudel from the oven.
Serve warm or cold.
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The Kushi Institute Summer Conference Committee would like
thank the following people who contributed towards our
2010 Summer Conference!
(In alphabetical order)
Summer Conference Private Sponsors
Cathy & John Russo
Special Thanks for Donation of Eco-Friendly Tote Bags and Pens
Ursula & Ted Dobson
Summer Conference Private Donors
Dr. Neal Barnard
Les Bolland (Swing Golf, USA)
Phoebe Breskman
Doris Dalfonzo
Claire Diab (American Yoga Academy)
Edward Esko
Carol Harris
Jean and Michael Kopcha
John Kozinski
Melissa and Richard Krassy
Susan Krieger
Gabriele Kushi
Toni Malone
Marlene and Mike Pendley
Jessica Porter
Darsan and Peter Russo
Tom and Melissa Sannelli
Jane and Lino Stanchich
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The Kushi Institute Summer Conference Committee would like
thank the following organizations who contributed towards our
2011 Summer Conference!
Alvarado Street Bakery
Kuhn Rikon Corporation
Berkshire Mountain Bakery
Kushi Institute
Betty Lou’s
Kushi Store
Bionaturae
LightLife
Bob’s Red Mill Natural Foods Lodge Manufacturing
Candle Café
Lundberg Farms
Cook’s Flavoring Company
Maine Coast Sea Vegetables
Cottonfield Organics
Maple Grove Farms
Dean's Natural Food Market
Miso Master Organic Miso
Dr. Hauschka
Norsouth Products
Eden Foods
Once Again Nut Butters
Erewhon
Pacific Natural Foods
Frontier Organics
Rejuvenative Foods
Goldmine
Robarr, LLC.
Go Macro
Shiloh Farms
Great Eastern Sun
South River Miso
Hawthorne Valley Farm
Strengthening Health Institute
Holistic Holiday at Sea
Suzanne's Specialties
John Boos & Company
Teeccino
Jonathan's Spoons
The Bridge
Joshua Roth
Traditional Medicinals
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Thanks to Our Donors:
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Thanks to Our Donors:
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Thanks to Our Donors:
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Thanks to Our Donors:
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Thanks to Our Donors:
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Thanks to Our Sponsors:
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Announcing
Your personal economic stimulus
program to help you
Take Charge of Your Health
We are dedicated to help you reach your health and healing goals through our high-quality programs
and expert faculty. In these challenging times, for a limited time only, we are offering considerably
lower prices. This is a great opportunity to take advantage of our life-changing programs.
Fees cut in half on our week-long Way to Health program, and economical housing options
starting at only $100 for the whole week!
Way to Health PLUS
– This new week-long program is only $525 including classes, meals,
and selected housing options. This August, Way to Health and Way to Health Plus can be
attended back-to-back for a great 2-week stay.
MINI Way to Health
– runs from Thursday to Sunday at a great low price of only $425.
Economical housing options start at less than $17 per night.
Save $70 on our 2-Day Personalized Package. Includes a private consultation, 3 private
classes, overnight stay and meals. Ask about our special low rate for family and friends to
join you.
Our 8-Day Weight Loss program is a great low price of only $525 with economical housing
starting at only $100 for the whole week!
Save over $1,800 on Level programs! Next Level 1 starts September 18, 2011.
Free Open House September 24, 2011 with mini classes and delicious snacks! Add and
R&R overnight stay with meals for only $65 per night.
Join us at our scenic Bershire Mountain campus in Western Massachusetts.
For more information on all programs and special offers:
1-800-975-8744
www.kushiinstitute.org programs@kushiinstitute.org
Prices subject to change without notice
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