I am so happy to hold Tomoko Amano’s cooking class this coming Wednesday. Tomoko is a holistic healing cooking instructor in Japan. She will teach us how to cook Jerusalem artichokes in many different ways such as potage soup, spring rolls, chocolate muffins and more.
Jerusalem artichokes, also know as sunchokes, sunroots or earth apples, are tuber vegetable that look like a ginger root. Jerusalem artichokes is a powerful food that prevents the growth of many kinds of cancers, controls high blood pressure, stops obesity, improves the conditions of diabetes and pre-diabetes and its related complications. Here's the recipe how to make Kimpira (stir-fried) Jerusalem artichoke. Sorry it is in Japanese, but since it is so simple to make, I think it is easy to follow! (^.^)
Here’s the info about Tao school where she teaches the way of macrobiotic cooking. I am interested in Tao’s work & study program (for free).
Today, my hometown, Hiroshima, marked the 73rd anniversary of the atomic bomb. Ever since I can remember as little girl, every August 6 starts with sirens wailing throughout the city at exactly 8:15am when the bomb was dropped. Then, followed with a solemn moment of silence in remembrance. Remembering the 140,000 irreplaceable human lives that were lost, either on the day of the bombing or in the ensuing months, and the numerous atomic bomb survivors who still suffer from the aftermath even to this day, 73 years has already passed since. And we now have 54 nuclear reactors in Japan, and about 450 nuclear reactors are in operation around the world.
To honor this day, I would like to share the Nobel peace prize acceptance speech by Setsuko Thurlow 0n December 10, 2017. Thank you all for taking time to read her speech.
Your Majesties, Distinguished members of the Norwegian Nobel Committee. My fellow campaigners. Here and throughout the world. Ladies and gentlemen.
It is a great privilege to accept this award, together with Beatrice. On behalf of all the remarkable human beings who form the ICAN movement. You each give me such tremendous hope that we can - and will - bring the ear of nuclear weapons to an end.
I speak as a member of the family of hibakusha - those of us who, by some miraculous chance, survived the atomic bombings of Hiroshima and Nagasaki. For more than seven decades. We have worked for the total abolition of nuclear weapons.
We have stood in solidarity with those harmed by the production and testing of these horrific weapons around the world. People from places with long forgotten names like Moruroa, Ekker, Semipalatinsk, Maralinga, Bikini. People whose lands and seas were irradiated, whose bodies were experimented upon, whose cultures were forever disrupted.
We were not content to be victims. We refused to wait for an immediate fiery end or the slow poisoning of our world. We refused to sit idly in terror as the so-called great powers took us past nuclear dusk and brought us recklessly close to nuclear midnight. We rose up. We shared our stories of survival. We said: humanity and nuclear weapons cannot coexist.
Today, I want you to feel in this hall the presence of all those who perished in Hiroshima and Nagasaki. I want you to feel, above and around us, a great cloud of a quarter million souls. Each person had a name. Each person was loved by someone. Let us ensure that their deaths were not in vain.
I was just 13 years old when the United States dropped the first atomic bomb, on my city Hiroshima. I still vividly remember that morning. At 8:15, I saw a blinding bluish-white flash from the window. I remember having the sensation of floating in the air.
As I regained consciousness in the silence and darkness, I found myself pinned by the collapsed building. I began to hear my classmates faint cries: “Mother, help me. God, help me.”
Then, suddenly, I felt hands touching my left shoulder, and hard a man saying. “Don’t give up! Keep pushing! I am trying to free you. See the light coming through that opening? Crawl towards it as quickly as you can.” As I crawled out, the ruins were on fire. Most of my classmates in hat building were burned to death alive. I saw all around me utter, unimaginable devastation.
Processions of ghostly figures shuffled by. Grotesquely wounded people, they were bleeding, burnt, blackened and swollen. Parts of their bodies were missing. Flesh and skin hung from their hands. Some with their bellies burst open, their intestines hanging out. The foul stench of burnt human flesh filled the air.
Thus, with one bomb my beloved city was obliterated. Most of ts residents were civilians who were incinerated, vaporized, carbonized - among them, members of my own family and 351 of my schoolmates.
In the weeks, months and years that followed, many thousands more would die, often in random and mysterious ways, from the delayed effects of radians. Still to this day, radiation is killing survivours.
Whenever I remember Hiroshima, the first image that comes to mind is of my four - year - old nephew, Eiji - his little body transformed into an unrecognizable melted chunk of flesh. He kept begging for water in a faint voice until his death released him from agony.
To me, he came to represent all the innocent children of the world, threatened as they are at this very moment by nuclear weapons. Every second of every day, unclear weapons endanger everyone we love and everything we hold dear. We must not tolerate this insanity any longer.
Through our agony and the sheer struggle to survive - and to rebuild our lives from the ashes - we hibakusha became convinced that we must warn the world about these apocalyptic weapons. Time and again, we shared our testimonies.
But still some refused to see Hiroshima and Nagasaki as atrocities - as war crimes. They accepted the propaganda that these were “good bombs” that had ended a “just war”. It was this myth that led to the disastrous nuclear arms race - a race that continues to this day.
Nine nations still threaten to incinerate entire cities, to destroy life on earth, to make our beautiful world uninhabitable for future generations. The development of nuclear weapons signifies not a country’s elevation to greatness, but its descent to the darkest depths of depravity. These weapons are not a necessary evil; they are the ultimate evil.
On the seventh of July this year, I was overwhelmed with joy when a great majority of the world’s nations voted to adopt the Treaty on the Prohibition of Nuclear Weapons. Having witnessed humanity at its worst, I witnessed, that day, humanity at its best. We hibakusha had been waiting for the ban for seventy -two years. Let this be the beginning of the end of nuclear weapons.
All responsible leaders will sign this treaty. And history will judge harshly those who reject it. No longer shall their abstract theories mask the genocidal reality of their practices. No longer shall “deterrence” be viewed as anything but a deterrent to disarmament. No longer shall we live under a mushroom cloud of fear.
To the officials of nuclear - armed nations - and to their accomplices under the so-called “nuclear umbrella” - I say this: Listen to our testimony. Heed our warning. And know that your actions are consequential. You are each an integral part of a system of violence that is endangering humankind. Let us all be alert to the banality of evil.
To every president and prime minister of every nation of the world. I beseech you: Join this treaty; forever eradicate the threat of nuclear annihilation.
When I was a 13-year-old girl, trapped in the smoldering rubble. I kept pushing. I kept moving toward the light. And I survived. Our light now is the ban treaty. To all in this hall and all listening around the world. I repeat those words that I heard called to me in the ruins of Hiroshima: “Don’t give up! Keep pushing! See the light? Crawl towards it.”
Tonight, as we march through the streets of Oslo with torches aflame, let us follow each other out of the dark night of nuclear terror. No matter what obstacles we face. We will keep moving and keep pushing and keep sharing this light with others. This is our passion and commitment for our one precious world to survive.
Here is the video clip that you can watch..
Please join us for the special event on Friday, 6/22 at 6-8:30pm at a private house in Scotts Valley! Beautiful LIVE music will be performed by Izumi Hayakawa in a midst of tall redwood trees♬ Izumi, a talented jazz singer has been performing based in Bay Area and Tokyo. You can visit her website and listen to her music from this site.
The dinner starts at 6pm before the music, I will serve you 100% plant based healthy Indian food! I will make everything from the scratch using local organic vegetables! You can check out the blog to see our previous concert which was held 2 years ago.
If you have time, you can come much earlier, and walk around the woods or just sit around the porch in front of the house with your friends and enjoy the fresh air of the mountain! The exact venue will be informed after receiving your reservation.
A lovely couple who stayed at our guest room for a few days left me a note every morning to thank the breakfast I made for them. I never expected anything like this at all, so I was so stunned when I found it at first day. They kept surprising me with sweet notes until they left.
Sometimes I wonder, or should I say worry if the breakfast I prepare for the guests meets their expectations. Because most of the guests are Americans and they usually eat American breakfasts which is totally different from my vegan breakfast. So, even though I know my breakfast is very healthy (I make everything from scratch using local organic vegetables), I am always a bit nervous whenever I serve them. So, when I received a note from them, I felt a lot of encouragement.
Whenever I feel a doubt about what I am doing or where to aim for the next step, I always receive a sign from somewhere. This time was a very clear note from the guests, but sometimes it can be very subtle. It could be kind of hidden from the conversation with your friends or an article you accidentally found from the internet or newspapers. But there is always a sign for us. For my case, after I change my diet, eating more whole grains and organic vegetables avoiding white sugar and dairy, I think the quality of my life in general has been shifted. I get more tuned to the universe and bring the good synchronicity into my life.
I think it is because all grains and vegetables grow naturally, receiving all kinds of energy from the earth such as soil, sunlight, rain, wind, and love from the farmers, so they are packed with full of well balanced energies. If we cook them using good seasonings such as sea salt, properly fermented miso or soy sauce, we can create very powerful food that can nourish us. I heard when we take in good vibrations, they correct distorted frequencies within our cells, and I think it is so true.
The couple who left me a note asked me if there is a cook book that I can recommend for them. So I recommended a book called "Mayumi's Kitchen" by Mayumi Nishimura. Mayumi used to work as a chef for Madonna for years. Her recipes are simple but very creative. I have her several books in Japanese. I love all her books but this English version has a lot of photos and is easy to follow. If you are interested in the macrobiotic diet, you can check her book!
I worked as a chef for David’s spring detox retreat at the beautiful Hidden Villa in Los Altos. I am so relieved that I was able to complete my mission to deliver heathy healing cuisines to 28 wonderful yogis.
At my nutrition seminar, I was able to introduce a "macrobiotic diet" which is based on our Japanese traditional way of eating & philosophy. Since it was a short time period, i explained the most fundamental & powerful tool to be a healthy, balanced well being - chewing!
The mouth is our important digestive organ. The first chemical breakdown of the food we eat starts in our mouth. If you can chew more, the secretion of saliva increases. There are thousands of vital enzymes in your saliva which help your digestion, nourishing your organs, and restoring balance. But if you don't chew properly, your stomach and many other organs have to work harder to break down larger chunks of food into smaller pieces so its easier to digest. We don't need to go to the store to buy digestive pills or enzymes. We can actually produce our own by chewing well. Here is the link about the article of conscious eating.
I know that chewing well sounds easy to do, but it is so challenging to practice into our busy daily life. But we could at least try and chew the first bite of every meal, we can chew until the food becomes liquified. I think it will make a big difference. Michio Kushi, a macrobiotic teacher said "Through what we consume, we change the quality of our body, mind, and spirit. Each of us is responsible for his or her own life and destiny. We are our own masters, and no one can chew for us."
Thank you, David for giving me the opportunity again to be on your team!
It is always a great learning experience! Looking forward to work with you in spring again. And thank you Yasuyo and Seiya to assist me all the way through. Truly enjoyed working in the big beautiful kitchen with you!
And all the yogis who enjoyed our food with a big smile💕
Here's the whole menu:
☆ Before dinner
- Sweet Vegetable soup as a welcoming drink
(sweet vegetable soup is a home remedy soup to nourish the internal organs)
7pm - dinner
- Vegetable creamy quinoa & brown rice risotto with probiotic chickpea miso
- Green salad with creamy tahini dressing
- Broccoli with tofu - tahini sauce
- Apple cinnamon cup cake with blueberry sauce
- Nettle tea (Cleansing & Detox)
8am - light breakfast (self-served)
- Beet & cranberry shot
- Rosemary gluten-free focaccia
- Homemade Granola
- Hard boiled eggs (optional)
- Organic herb Teas & coffee
noon - lunch
- Mushrooms Demi-glace stew with rice
- Shungiku pesto quinoa pasta
- Fresh green salad with creamy probiotic miso dressing
- Cucumber salad
- Matcha mousse with strawberry sauce
- Mugwort tea (Cleansing & Detox)
- Home made trail mix
- Sliced apples with Umesu
7pm - dinner
- Gluten-free noodles with homemade ramen broth
- Nitamago (flavored boiled egg) can be topping - optional
- Marinated tomatoes & corn for toppings on the ramen
- Vegan Kale bacon for topping on the ramen
- Gluten-free vegan strawberry shortcake
- Nettle tea (Cleansing & Detox)
8am - light breakfast (self-served)
- Gluten-free noodle with wakame, cauliflower rice, and greens
- Rice & barley miso risotto with vegetables using dried shiitake mushroom broth
- Boiled eggs (optional)
- Fresh fruits
- Mugwort tea (Cleansing & Detox)
12:30pm - brunch
- Probiotic Japanese Kenchinjiru (hot savory vegetable stew)
- Vegetable sushi rolls
- Marinated beets salad with probiotic Amazake dressing
- Mango pudding
- Burdock with mint tea (Cleansing & Detox)
All food was 100% plant based and organic. In accordance with David's request, I used fresh eggs from Hidden Villa as an option. 🥚🥚🥚🥚🥚🥚
I hold a 100% plant based gluten-free cooking workshop at Scotts Valley today! We had a lot of fun cooking together. Here' the menu!
☆ Demi-glace sauce
☆ Mushroom demi-glace stew
☆ Barley rice with lotus seeds
☆ Oil-free vegan butter
☆ Beets & apple salad
☆ Matcha & Mugwort mousse
☆ Amazake (alcohol-free)
Demi-glace sauce is a classic condensed brown sauce of French cuisine. It usually served as an accompaniment for meat. This rich & flavorful sauce is usually takes a full day to make. First, you roast the veal bones and veggies, then you simmer all together with herbs in the big pot for a half day... But, my gluten-free vegan recipe, it takes about 15 min. to make, and you can keep it in the refrigerator for a month. I always keep this stock because I can use it in many ways. When I am in a hurry, I can create a delicious brown stew within 20 min. For the workshop, we made mushroom demi-glace stew.
To accompany with the stew, we cooked barley & rice with lotus seeds. Since we are currently in the the season of spring, I used barely to help rejuvenate liver. According to the five element theory from traditional Chinese medicine, spring is related to the wood element, and it governs liver and gallbladder. So,it is very important to take care of these organs. If your liver is healthy, it will keep the balance of your whole body and build the healthy foundation for summer. All the green vegetables such as broccoli, parsley, lettuce, kale, brussels sprouts are good to your liver. The reason I added the lotus seeds in the rice is that they have a lot of anti-aging enzymes. .
As for desert, I made a matcha & mugwort mousse. Although matcha is packed with antioxidants, I added a bit of mugwort powder since it is used as liver tonic to remove impurities from the blood. In California, you can buy dried mugwort at the organic grocery store. So you can make mugwort tea. If you can't find it, you can use nettle instead. Nettle is used as a natural allergy relief remedy, it has a lot of medicinal benefits as well, Whenever I find the fresh nettle at farmer's market, I grab them. I usually sautée them with a bit of olive oil seasoned with salt & pepper.
By rejuvenating our liver, we can tune up the condition of our wood energy. So, we can move our life upward while anchoring our feet to the roots just like a tree. I hope we are fully ready to embrace the energy of wood & move forward with a healthy vision! 🌳🌳🌳
On a Sunday afternoon, I had a ramen workshop at Lana's lovely house on a hill in Tiburon. Lana is a friend of Tricia who I met last year when she stayed with her family as Airbnb guests at our house in Scotts Valley. While They stayed, I prepared breakfast for them since it was included.
Then, one day, I got a text from Tricia that she was interested in taking my cooking class. I was so happy and honored. After we exchanged several emails, we decided to have a ramen workshop in Tiburon. There, I met cool ladies who are so keen to their healthy well being. They were very kind and positive. It was always challenging for me to explain everything in English, but they were so cheerful and made me feel comfortable to speak out. So, thank you, ladies! You opened up a new door for me.
We made ramen noodles from scratch, and vegan ramen broth which can last in the refrigerator for a month. This broth comes in very handy, especially when you have a busy day. If you have pasta or any type of noodles and vegetables, you can create a delicious pasta within 10 min. You just boil the pasta, sauté the vegetables, then mix with the broth. Then, you have a delicious healthy pasta meal.
We also cooked three side dishes that we used for toppings on ramen. Then, we made daikon-mochi as an appetizer. Daikon has amazing healing properties including cancer prevention and detoxification to eliminate excess toxins and fats. I talked about daikon previously on my blog, so if you are interested, please check the link. https://wanowa.weebly.com/alternative-medicine/daikon-radish-miracle-medicine
Last but not at least, I introduced another amazing vegetable, called burdock root. Burdock root has been valued for its ability to purify blood and has potent anti-inflammatory and antibacterial effects. It also has an amazing power to cleanse the bowels. If you don't have a regular bowel movement, try to introduce burdock in your diet. Since burdock is not medicine, it helps to promote a gentle bowel movement naturally. Besides, while it helps to cleanse the bowels, it aids to boost your immune system, healthier skin and purify your blood. You can get burdock root at any asian market. If you wrap them in damped newspaper, and put in the plastic bag tightly. Then, you can put them in the refrigerator, they can last for more than a month.
During the workshop, we talked about many subjects. Since most of the ladies who came were mothers, I want to highlight about the danger of sugar. When I moved back to CA from Japan in 2011, my son was 9 years old at that time. He went to a regular public elementary school. The school was very nice. He was fortunate to have many wonderful teachers and friends. But, there was one drawback - sugar! My son's class had about 35 children, and whenever they had a birthday, their parents brought sweets to the class. And usually, they invited each other to their birthday party afterwards. Then, It continues with Halloween, Christmas, valentines, teacher's birthday, and the end of the year party. My son was constantly exposed to the sugar! It was scary... But, luckily, he did not like sweets, so every time he gets treats, he gave away to his friends who wanted to have more.
Now, my son is 15 years old, and does not eat much of sugary food. I think it because I tried not to introduce him to any sugary sweets when he was small. Children love the taste of the sweetness so it's easy for them to love it if you feed them foods that are sweet. So instead, I let him chew a lot of vegetables. I just simply boiled the vegetables and let him chew on them. As he grew older, I always prepared a few rice balls for his snack wherever we went. Rice balls are made by steamed rice, packed tightly into circles or a triangle shape by hand. They are easy to make and portable. I hope I can post how to make delicious rice balls in the future.
I think it helped him grow healthy including his jaw bones. Nowadays, a lot of children have poor jaw development, due to bottle feeding and mushed food. They missed out on the chance of chewing properly when they were young. Chewing is a very important factor to grow healthy. I talked about chewing on my blog as well so if you are interested, please check the blog below. Not only children but everyone can get have a great benefit from chewing well.
It was a lot of fun talking and cooking together with Tricia and her lovey friends. And Lana's beautiful daughter was such a great helper! She helped to make ramen noodles for us.
Thank you, Tricia for giving me the opportunity to introduce my ramen to your community! Thank you, Lana for opening up your beautiful kitchen! And all the ladies who came to the class.
Just for your information, I am including the photo of my drawing which I use when I explain how white sugar can be made. I would like to recommend to watch the video below. It is very educational, and you can learn a lot especially if you have a baby. https://www.youtube.com/watch?v=Y0kvaulUIfc
A wonderful sound medicine man, Danny Goldberg will be in the house again! YES, I am so thrilled to inform you that we are having Danny's sound session at our house in Scotts Vally next Saturday! 😃 Please join with us! The fee for the event is $40. Please email me at Shinobeau@iCloud.com to reserve your seats. Upon reservation, I will inform you the address of the venue. The schedule for the event is as below.
☆ 3:30 - 4:30pm Danny's Sound Session
☆ 5:00 - 6:00pm Dinner Time
Here's the dinner menu (all vegan, locally grown organic vegetables & grain)
- Sweet vegetable drink (home remedy soup to nourish your organs) with yuzu
- Kale salad with orange marinated beets
- Kabocha risotto with tempe bacons
- Japanese taro croquettes
- Oatmeal blancmange with cranberry sauce with herb tea
Since the space is limited, we can only afford 10 people at maximum so that we have enough space to lie down comfortably. It is almost like you are having one-on-one session with Danny! It's a very different experience when you go to one of his sessions that are usually held in the spacious yoga center with many people. Which I have to admit that it is still very soothing and relaxing. But when you have his session with a small group in a private house in a woods, it is a totally different story! Very powerful and rejuvenating! You can find out more details as below! I posted on my blog when we had his first session this January.
Here's Danny's website.
As winter solstice (12/22) is approaching, the period of daytime is shorter and night time is longer. It means the shorter the daytime, we receive less sunlight, and this decreasing sunlight is influencing our body and mental health. That is one of the reasons that there are a lot of celebrations all over the world during this time of the year from the ancient times. So, I thought having Danny's session would be very beneficial to our well being.
In Japan, we call winter solstice TOUJI, literally means winter reach. On the day of TOUJI, we have a custom to eat kabocha (Japanese pumpkin) from back to Edo period. Kabocha is sweet vegetable, has a nutty-chestnut like flavor and creamy potato like texture. It packed with vitamin A & C, and has a good source of iron, copper, magnesium, beta-carotene, dietary fibers and various antioxidants. It boost skin health, improve vision, strengthen the heart, aid in weight loss and has many health benefits. So, it is a perfect vegetable to eat during the TOUJI period.
We also has a tradition to take Yuzu-yu (yuzu bath) on TOUJI. Yuzu is a Japanese citrus fruit, similar to lemmon. It is often used its skin and juice as a flavor enhancer for cooking. YUZUYU is a bath where the whole fruit is floated in steaming bath. Since Yuzu has antioxidant property, it is believed to nourish the skin and protect from the flu and cold. The aroma of yuzu is so wonderful, If you have a chance, please try Yuzu-yu!
After the sound session with Danny, I will serve you the dinner using above 2 items, so you will be ready for TOUJI. It will boost your immune systems and bring your spirit up！ *･゜ﾟ･*:.｡..｡.:*･'(*ﾟ▽ﾟ*)'･*:.｡. .｡.:*･゜ﾟ･*
I hope many of you can come to the session and enjoy our time together💕