On a warm Saturday afternoon, I was able to hold a Ramen workshop in a beautiful 3 story house in San Francisco. Thanks to David Cho, who I worked for his spring detox retreat as a chef. I was once again given a chance to share my passion for the healthy cooking to his dearest friends. David organized my Ramen Workshop for his special friend as a birthday gift.
The Ramen workshop was held at one of David's friends's house at Pacific Heights. When I arrived there, I was so impressed with the spectacular panoramic view of the bay. Since the house was located on the top of a hill, you could view the beautiful bay at each story, and the kitchen was so well equipped with everything. It was a dream kitchen for any chef! There, I met so many wonderful people, and it was so much fun cooking together! Also, It was such a great pleasure to share how to make my plant based Ramen broth and noodles.
While we were cooking, I was also able to share the importance of eating properly to keep the balance of our body. All the organic vegetables and grains grew resonating the flow of the universe. They received all kinds of energy from nature such as the sun, rain, and wind. So, they are packed with the information of the universe, I believe...
By eating them as whole, they transform into the blood, tissue and cells inside our body. As a result, we get more tuned, stabilized and much healthier. In olden times, many vegetables including herbs and grains were used as medicine. We still use them as home remedies to cure many symptoms. I met so many people who reversed their terminal illness.
According to the book called "The Cancer Prevention Diet" , the blood cells have a life span of 120 days, and the body is constantly making new blood cells. About 200 million new cells are created every minute, while an equal number of old cells are continuously destroyed. As a result, we think of today's "self" as very different from yesterday's "self", and tomorrow's "self. Our development does not stop when we reach physical maturity: our consciousness and judgement also change and develop during the entire period of life. You can find more info as below.
So, it is so wise to keep feeding good quality food all the way to the end. I witnessed so many miracles including my mom. I think that all those vegetables help us get tuned to the cycle of the cosmos, so your intuitions become more powerful... If you have a doubt, you can try to eat more organic vegetables & grains and avoid the food that contains food additives, pesticides, & chemicals for 120 days to develop healthy red blood cells, and see what happens.
If you would like to use gluten free noodles, I recommend Bgreen's Organic Millet Angel Hair Pasta. You can find it at Marina Food, or New Leaf store if you live in Bay area.
The below is some information that I share at Ramen's workshop.
Umeboshi vinegar is used widely in Japanese cooking as seasonings. It is quite salty, but it boasts a sour, fruity flavor. Besides their dramatic flavor, Japanese pickled plums have remarkable medicinal qualities. Their powerful acidity has a paradoxical alkalinizing effect on the body; neutralizing fatigue, stimulating digestion, and promoting the elimination of toxins. The Far Eastern equivalent to aspirin and apple, they also act as a potent hangover remedy. The oldest Japanese record of pickled plums being used as a medicine is in a medical text written around one thousand years ago. Umeboshi were used to prevent fatigue, purify water, rid the body of toxins, and cure specific diseases such as dysentery, typhoid, and food poisoning. In 1968, a component in Umeboshi was found to have germidical effects on the tuberculosis bacteria.
Daikon radishes have been used in traditional Japanese and Macrobiotic cooking to heal the body and to help it discharge fat, excess fluids and old animal foods lingering in the intestines. This “really big radish” has huge amounts of digestive enzymes which help the body easily deal with fats and proteins. Also used as a diuretic and decongestant, daikon can help ease the work of the kidneys by discharging more water and fluid retention.