Late Summer Medicinal Plants Workshop: Support Spleen and Stomach 

I started “Medicinal Plants” outdoor workshop at Merrihew’s Sunset Garden in Santa Monica near my house last June!

In the last workshop, I introduced at least five medicinal plants you can grow in your garden, infused tea and taste them.

The link from the last workshop.

https://sanaesuzuki.com/2022/06/12/medicinal-herbs-and-plants-tea-workshop/

 

This month’s workshop will be this coming Sunday August 28th.

 

Learn how to make three different herbal infusions.

1. Oil for skin (moisturize)

2. Toner for skin (refresh and hydrate)

3. Tea for supporting stomach/spleen/pancreas (late summer organs in Chinese medicine)

I will introduce at least seven different medicinal plants to support Late Summer Five Elements organs: Spleen, stomach, etc., and how to make organic plant-based skin remedies: infusion oil for moisturizer and infusion toner for refreshing and hydrating skin. 

During summertime, our skin receives hot intense sunlight and needs care and nurturing.

Skin is the largest organ and often shows the first signs of your health and inflammation.

The skin may not like vital organs compared to internal organs like the liver, kidney, heart, lungs, or brain. After all, the skin is with us always, and we can see, touch, and feel the skin. In this workshop, I want people to realize how much skin is working hard to protect us, and the skin deserves the best care from us.

Commercial skin care products are so harsh; many have unhealthy ingredients and are not sustainable for the environment.

Even natural skin care products are not the best for our skin. Even if they use organic ingredients to make the products, they have to use activation materials, so the production can be done in a short time, so they sell quickly. And they have to add preservatives to last a long time. 

Homemade botanical skincare takes time (6~8 weeks) to make. It needs to be patient to make and let natural power add organically to infusion. Gentle and nourished—one of the best ways to care for and nurture the skin.

Skin organs are autumn: Lung and large intestine, but I recommend starting late summer organs: spleen/pancreas and stomach; that is a more proactive way to take care of the skin.

My favorite herbs to infuse oil and toner for skin care are calendula, lavender, helichrysum, chamomile, rose, and more. In this workshop, I will use calendula to infuse oil and helichrysum to infuse toner.

I will also introduce six different ingredients to make blending medicinal tea for late summer.
These are ingredients and their actions (REFERENCES from Five Elements with Western Herbs- Kate August at California School of Herbal Studies)

 

Workshop:

Sunday, August 28th, 3~4:30pm

Merrihew’s Sunset Garden 

1526 Ocean Park Boulevard, Santa Monica, CA 90405 

– outside classroom next to the chicken coop

$40/person

Here is the link to join the workshop.

This workshop medicinal plants energies and actions: 

1. Bee Balm – 

 

Energetics: aromatic, acrid, bitter, warm

 Meridians/Organs: spleen, stomach, urinary bladder

 Herbal Actions: diaphoretic, anti-inflammatory, antimicrobial, antispasmodic

2. Licorice-

Tonify Qi

 Energetics: sweet, neutral- often used as a harmonizing herb

 Meridians/ Organs: heart, lung, spleen, stomach – enters all 12 channels

 Part used: the root 

 Herbal Actions: qi tonic, expectorant, demulcent, mild sedative

3. Tangerine Peel –

Regulate Qi

 Energetics: acrid, bitter, warm, aromatic

 Meridians/ Organs: Lung, Spleen, Stomach

 Herbal Actions: carminative, aromatic, expectorant, tonic

 

4. Fennel Seed-

 

Warm the Interior- expel Cold

 Energetics: spicy, sweet, warm

 Meridians/ Organs: spleen, stomach, liver, kidney

 Actions: stimulant, carminative, antispasmodic, expectorant

5. Ginger-

Warm Acrid Release Exterior

 Energetics: Spicy, hot

 Meridians/ organs: heart, lung, spleen, stomach, kidney

 Herbal Actions: stimulant, antispasmodic, carminative, emmenagogue, diaphoretic

 

6. Cardamom-

 

Transform dampness

 Energetics: acrid, warm, aromatic

 Meridians/ Organs: Lung, Spleen, Stomach

 Herbal Actions: carminative, expectorant

Here is the link to join the workshop.

Love, Sanae ❤️

Medicinal Herbs and Plants Tea Workshop

When I was about three years old, I saw my grandmother taking care of her tiny garden (Japanese saying that the size of a cat’s forehead )by the cliff of stream in front of her house.
Her loving and naturing energy to her garden’s vegetables and flowers helped them so cheerful to serve us.
It was fascinating to see them grow a little bit each morning with blight sunshine, cloudy sky, or even a rainy day with a smile because humans tend to get depressed on a cloudy day and feel sad on a rainy day.

My ground mother was a local healer to help babies who cried at night excessively and women who had Postpartum depression and hormone imbalance. She took me to Forrest to forage to find medicinal herbs/plants and mushrooms.

I always wanted to have my own garden someday and forage wild plants.
When I was seven years old, I created my tinier plant container flowers garden with a wood apple box from a fruit market in front of the five unite rental complex my parents were renting. Many people who passed by gave compliments on how beautiful my flowers were.
Since then, I have continued my garden wherever I lived, whether just a few planting pots by the window in my school dormitory or 50 plastic pots by the entrance of a guest house in Los Angeles.
I finally moved to the Santa Monica house where I have now since 1985, and when I started macrobiotic first stripped the lawn and created my rustic garden with bamboo and herbs.

I planted native California plants in the sidewalk area and built a rooftop container garden to grow medicinal herbs.
Many birds, butterflies, bees, caterpillars, ladybugs, and squirrels come to my garden and enjoy themselves—hummingbirds and doves nests on the tree branches.

I started to study herbology in 1995 with David Crow (founder of Floracopeia) at California Healing Art College in West Los Angeles.
I learned so much about native California plants and medicinal herbs.
I enjoyed recognizing those herbs when I go hiking and start foraging.
I have been learning about medicinal herbs and plants for a long time with macrobiotics.

I especially enjoy growing native California plants and medicinal herbs to make my healing tea and infused oil for my skin, health, and pain relief. I have been hoping to share what I do for a while.
Recently, Merrihew’s Sunset Garden’s new owners, Frank and Ati, were interested in what I do.
We started to talk about something we could do together.
I started going to Marrihew’s Sunset Garden since 1985 (they have been in business since 1947), and I never thought I would teach there, but my wish comes true, and I will be teaching there.

Medicinal Tea from Your Garden
Saturday, June 18th
11 am ~ 12 pm
Merrihew’s Sunset Garden
1526 Ocean Park Boulevard
Santa Monica, CA 90405
– outside classroom next to the chicken coop
$40/person

LEARN:
-medicinal benefits of 5 different herbs or more
-how to make infusions of fresh and dried herbs (i.e., hot tea, sun tea, sprays, etc.)
-tips for growing the herbs in your garden/pots (you can even grow a lot in a small space!)
-how/when to properly harvest the herbs
-how to dry the herbs
-fresh vs. dried
* Three kinds of organic medicinal tea tasting and handout included!*

To register and pay for the class, please go to this link 

I hope some of you can come to learn plant healing power and taste them and enjoy the outdoor class ambiance.

Love, Sanae❤️

BENEFITS OF HERBS: 

Disclaimer: The information offered is for educational purposes only!

Here are the benefits of the medicinal herbs/plants I use for the class.

1) Hibiscus 🌺 (hibiscus sabdariffa) Family – malvaceae-mallow family Calyx

  • Rich in antioxidants such as beta-carotene, vitamin C and anthocyanin.
  • Fights inflammation, Lowers blood pressure. Lowers cholesterol, Promotes weight loss. 
  • Fights bacteria, Supports liver health and more

Taste: sour, naturally sweet, spicy, and fruity

Action: Anticatarrhal, anti-inflammatory, antimicrobial, antioxidant, astringent, cardiotonic, demulcent, diuretic, hepatic, hypocholesterolemic, immune stimulant, refrigerant, reproductive tonic 

Energetics: cooling and drying, uplifting, strengthening, refreshing

Use: Traditionally, hibiscus calyces have been used throughout the world as “refrigerants” to cool the body (Engels, 2007). In Egypt, hibiscus has been used as a diuretic and for cardiac and nerve diseases; in North Africa for coughs and sore throats; in Europe for colds and upper respiratory tract congestion, sleeplessness, and as a laxative and diuretic; and in Iran for hypertension (Engels, 2007).

The sour, astringent, cooling nature of hibiscus helps to cool and regulate the body’s temperature, as well as tone and cool irritated tissue and mucous membranes throughout the digestive tract and genitourinary system. This is particularly indicated in the case of overheated states and inflammation in the body, such as irritation in the liver, stomach, bladder, urinary tract, uterus, or colon. Hibiscus is also clearing, helping to move stuck mucus

in the lungs and energy in the digestive, respiratory, circulatory, and reproductive systems.

Sauce from Herb Academy

2) Peppermint (Mentha x Piperita)

  • Relieves gas and bloating while relaxing the digestive muscles and breaks up flatulence.
  • Stimulates digestive juices and can ease nausea and motion sickness.
  • Aids in colds, fevers, and flu.

Taste: sweetish odor and a warm, pungent taste with a cooling aftertaste

Action: carminative, anti-inflammatory, antispasmodic, aromatic, diaphoretic, antiemetic, nervine, anti-microbial, analgesic

3) Rosemary (Rosmarinus officinalis)

  • Help alleviate muscle pain and improve memory.
  • Boost the immune and circulatory system, and promote hair growth.

Taste: acrid & aromatic 

Action: anti-microbial, anti-inflammatory, anti-oxidant, anti-apoptotic, anti-tumorigenic, anti-nociceptive, and neuroprotectiv

4) Holy Basil, Tulsi (rama – ocimum tenuiflorum)

  • Calms the nervous system, moves stagnation, colds and flu, upper respiratory illness.
  • Protects against toxicity from chemicals, heavy metals, and radiations.

Taste: robust, slightly sweet flavor and crisp taste

Actions: adaptogen, anti-inflammatory, anti-microbial, anti-viral, anti-fungal, anti-depressant, anti-anxiety,

carminative

5) Calendula (calendula officinalis)

  • Prevents muscle spasms, starts menstrual periods, and reduces fever. 
  • It is also used for treating sore throat and mouth, menstrual cramps, cancer, and stomach and duodenal ulcers.

 Taste: Acrid, bitter, cool

 Action: Anti-inflammatory, antimicrobial, antispasmodic, cholagogue, hemostatic, lymphatic, vulnerary

6) Lemon Balm (melissa Officinalis) Family: Lamiaceae

  • Calming and uplifting the nervous system
  • Relieves spasms and gas, hot water extracts have anti-viral properties

Taste: Acrid, bitter, cool

Actions: carminative, nervine, antispasmodic, antidepressant, diaphoretic, antimicrobial, antiviral, hepatic

Contraindication: hypothyroidism

7) Chamomile (matricaria recutita) Family: Asteraceae

  • Calming to the nervous system, anti-inflammatory 
  • Calming to digestive cramping and gas upset, mild

Taste: flowery, earthy and apple-like sweetness

Actions: nervine, antispasmodic, carminative, anti-inflammatory(抗炎剤), antimicrobial, bitter, vulnerary 

4. TIPS for GROWING MEDICINAL HERBS

(your garden or pots – you can even grow a lot in a small space!)

1) If you love/like gardening or are curious about gardening, you can grow medicinal herbs even in a small container if you do not have a garden and live in an apartment. I once grew them when I was living in the school dormitory.

2) If you have a small space, choose the one easy to grow and you want to make fresh herbal tea. 

3) A connection you make with plants/herbs/nature is essential.

4) As you observe the cycle of season/nature/life by little, seeds sprout and grow to produce flowers and maybe seeds again.

5) Recognizing the cycle of life is natural healing.

6) Most medicinal herbs grow like weeds in the wild. They are pretty hardy, so they usually thrive when you give decent soil, light, and water.

5. HOW/WHEN to HARVEST 

1) Always harvest in the morning, after the dew has evaporated, and before the sun and heat hit the plant. 

2) Make sure to use clean shears. This is beneficial both to you and the plant. 

3) Buds and Flowers are best harvested just as they are opening. 

4) Don’t wait for them to open fully: they will lose their medicinal potency.

5) Leaves are usually best harvested before a plant is in full bloom.

6. HOW TO PROPERLY DRY

1) Once you’ve harvested medicinal herbs for future use, I recommend drying them to preserve them.

2) Brush off and remove any organic material, such as bugs and dirt. 

3) Dried quickly, protected from direct sunlight, packaged, and stored correctly

4) Minimal humidity and good airflow

5) If you use a dehydrator: a temperature should be around 90º to 110º 

6) The traditional method for drying herbs is to hang them in small bundles from rafters.

7. FRESH VS. DRIED

1) Fresh-picked herbs taste good, but high-quality dried herbs can be as effective as fresh herbs.

2) The best reason to use dried herbs is that fresh herbs are unavailable year-round, and some medicinal herbs are not grown locally.

3) When making salves and oils, it is better to use dried herbs because the water content in fresh plants can spoil the oil.

If you have a question, send me email sanaehealing@gmail.com or post here.

Thank you!

Healing Moxibustion (Moxa)

There are many holistic (healing) modalities we can use to regain and keep our health.
I can think of all the holistic modalities I have used before and now: acupuncture, moxibustion, craniosacral therapy, massage (shiatsu, anma, etc), physical therapy, qigong, t’ai chi, yoga, dance therapy, art and color therapy, lymphatic therapy, herbal therapy, aromatherapy, Bach flower therapy, hydrotherapy, nutritional counseling (macrobiotics), reiki, power crystal stone, hypnotherapy, meditation.

There might be more, but you get an idea of what I have done.
Some of them, I really enjoyed learning and receiving health by practicing daily, so I decided to go to school to learn and become a practitioner.

My not-so-secret of healthy practice is eating whole-grain, plant-based foods seasonally and according to my physical, mental, and emotional conditions. Also, I do yoga, meditation, and other healing modalities to tune myself up.

Today, I want to share about moxibustion (moxa), which may not be well known in the US yet, like acupuncture.
I love moxa because we can receive many benefits from it.
We can apply moxa to ourselves—it is not difficult to learn how to use and apply—and of course, you can help others. It was perfect for me since I do not like needles, so learning acupuncture was not my practice.

Moxa sets 650

Different kinds and types of Moxa

I learned about moxa the first time when I was a child when my father was receiving anma massage and moxibustion at home from an anma practitioner, Mr. Yamauchi.
He was almost blind, but he rode his bicycle to our house after 10 pm, before my father went to bed.
I liked to receive anma massage from Mr. Yamauchi sometimes while he was waiting for my father to finish his bath, but I really was curious about moxibustion, since it was kind of a mysterious modality to me. It had a distinctive smell with smoke because you light it up with fire or incense. I loved the smell and the smoke somehow; I think it was Japanese aromatherapy, hahaha!

 

Massage and moxa combinations were excellent to relax the body and mind. When I received a little massage from Mr. Yamashita, even if I did not receive moxibustion, I was already relaxed from the smell and smoke.

 

When I had ovarian cancer in 1993, I used moxa, but I was too weak and had too much pain, so I could not apply my own.
I received it whenever my husband, Eric, was able to apply it for me.
I felt better, and it eased the pain.
I also have used moxa whenever I need to release pain (neck, back, shoulder, legs, etc.) or for overall health and energy.

 

I found a moxa stick holder about 10 years ago, so even if I am weak or have pain, I am able to apply it on my own (of course, it is nicer to receive from someone else, especially on my back).

Since last year, I have been using moxa again everyday to ease the liver pain for Primary Liver Non-Hodgkin of Diffuse Large B-Cell Lymphoma (DLBCL).
It also relaxes me, and I am able to rest or take a nap.

 

Moxa class everyone adj

The moxibustion intro class

Moxa has been helping me so much, but not many people know about it,
so I decided to offer an introductory workshop class last Saturday.
The class reached capacity right away, and already a few other people have asked to come when I offer the next one—so I do plan to offer another moxibustion workshop.
If you want to attend, email me at sanaehealing@gmail.com.

 

Jay with moxa holder

Jay is applying a stick moxa with the holder over where he injured.

IMG_5624

Moxa girls (from left, Kanako, Masako, Me and Masano) are using stick moxa with the stick holders!

 

Masano's back

Moxa on a ginger slice to help ease Masano’s back pain.

Brandon is applying moxa on a sliced ginger just above his navel for digestive systems and overall qi energy.

Brandon is applying moxa on a sliced ginger just above his navel for digestive systems and overall qi energy.

 

IMG_5615

Vladka is applying moxa on the slice of ginger below her navel for stress, back pain etc.

Here is the topic outline and a little bit of info from the moxibustion intro class:

 

Workshop Topics

1) What is moxibustion?

2) How does moxibustion benefit our health?

3) How do you use moxa (moxa types)?

4) Which meridian points get benefits with moxibustion?

5) What are important things to do after moxibustion?

6) Are there any side effects from moxibustion?

7) Practice, practice, and practice!

 

What is moxibustion?

Moxibustion is started in China about 3000 years ago. Then, Japanese envoy to Sui Dynasty China and Japanese envoy to Tang Dynasty China brought to Japan. It is one of historical holistic home healing modalities, which has been written, in classic literature and Haiku.

Moxibustion is a form of heat therapy in which dried plant materials called “moxa” are burned on, or very near, the surface of the skin. The intention is to warm and invigorate the flow of qi in the body and dispel certain pathogenic influences. The moxa I use is usually made from the dried, leafy herbs of Chinese or Japanese “mugwort” (Artemisia argyi or Artemisia vulgaris).

Mugwort plant 650

Wild mugwort that I found in North Fork, California

 

How does moxibustion benefit our health?

Moxibustion helps with circulation, immunity, and lymph flow. It’s good for colds, the flu, and fever; pain in the eye, head, neck, shoulder, or back; sensitivity to cold; indigestion, constipation, and diarrhea; insomnia, swelling, palpitation, emotional instability, and stress; and liver, kidney, and other organ support. It gives energy and relaxes at the same time.
And bring smiles!

Eric Moxa smile 650

Eric’s Moxa smile!

 

 

If you are interested in purchasing premium-quality moxa, sticks, holders etc., please email sanaehealing@gmail.com.

 

With gratitude,

Sanae 💖

Macrobiotic Plant Based Vegan Cooking Class: How to Make Nourishing Soup

Our bodies are more than 50% water. You’ve probably heard that, right?

 According to chemistry expert Anne Marie Helmenstine, Ph.D., the amount of water in the human body ranges from 50–75%. The average adult human body is 50–65% water, averaging around 57–60%. The percentage of water in infants is much higher, typically around 75–78% water, dropping to 65% by 1 year of age.*

 

650 Sanae Showing Daikon

Daikon radish is one of my favorite vegetable for making soup.

When I learned macrobiotic vegan cooking in 1993 to heal from ovarian cancer, I learned to soak whole grains and beans in water (spring or purified) 4–6 hours or overnight before cooking. Soaking helps with digestion and makes whole grains and beans softer, with more liquid content.

 

I realized that our bodies need more nourishing foods like soup, which has more liquid, every day. It does not have to be a large amount—just 1–2 cups a day. Dealing with my cancer taught me this principle, and since then, I have soup every day. Usually, I have one cup of miso soup with three or more kinds of vegetables in the morning; many times, I have a creamy soup at lunchtime and even dinner.

650 Kombu & Shiitake Dashi 1

Kombu and shiitake mushroom umami dashi (stock) in the beginning

 

650 Kombu & Shiitake Dashi 2

Kombu and shiitake mushroom umami dashi (stock) after 10 minutes.

 

 

 

Kombu & Shiitake Dashi (this is how you create the Umami flavor)

purified water

kombu, dried (use one 1⁄2-inch square piece per cup of water)

dried shiitake mushrooms (one shiitake for every 1 to 2 cups of water)

  1. Wipe to clean kombu and shiitake with a dry cloth.
  2. To make dashi, use one of the following methods:
    1) No-cook method: In a bowl, combine the kombu, shiitake and water and soak for at least 2 to 3 hours.
    2) Stovetop method: In a saucepan over medium- high flame, combine the kombu and water. Bring to a boil, reduce heat and simmer (either covered or uncovered) for about 20 to 30 minutes.
  3. Strain out and reserve the kombu strip to make Kombu Condiment. Dashi is now ready for use in soups and stews. Dashi will keep for 2 or 3 days in the refrigerator.

 

Soup helps the digestive system and gives us gentle energy to be able to relax in a natural way. Many busy people come home and eat bread or microwavable food to save time, but bread is dry, and microwavable food provides more chaotic energy. Overall, they cause contracted tightness, and we are unable to relax our intestines, body or mind.

 

It doesn’t take much time to make soup a few times a week. A large quantity will last few days, and you can easily reheat it on the stove. It is simple if you plan a menu every week.

 

650 Miso soup

Miso soup that we made in the class.

 

When I teach my macrobiotic principle cooking series, the first two classes cover whole grains, and the third is soup. In last week’s class, I taught how to make five different soups using umami dashi:

 

  1. Kombu & shiitake dashi (this is how you create the umami flavor)
  2. Clear soup (consommé)
  3. Miso soup (summer vegetables)
  4. Whole grain and vegetable soup (summer whole grain)
  5. Creamy soup (summer corn soup)

 

650 Showing how to cut corn Eric way

Showing how to cut corn my husband, Chef Eric way.

 

650 Sanae shoing a half moon onion

Showing a half moon cut onion.

 

My teachings include:

Cut vegetables after you carefully wash them. Keep vegetables separate from one another so they do not exchange their energy before cooking. Add the vegetables one by one, letting them meet slowly and get along together. Once you add the vegetables together, do not mix too much; they do not need a lot of help to create a peaceful and delicious soup. We are just there to support them.

 

650 Vegetables separate

Keep all the vegetables separate till you cook.

When you add seasoning—soy sauce (or tamari, if you need gluten-free), miso or sea salt—do not add too much, so you do not lose the each vegetable’s delicate aroma and texture. Most of the foods we eat are abundant with seasoning (spices, oils), making us unable to taste the vegetable/plant/whole grain itself. I’ll occasionally add more seasoning for certain special foods, but many people add strong spices and oils to most of their food, even with plant-based menus.

650 Using corn cub for stock

Corn cobs for making sweet dashi (stock).

650 Making Quinoa Soup

Making quinoa soup.

 

Just eating plant-based food in the beginning of transitioning from a meat-based menu is excellent, but in order for us to keep our bodies healthy and be peaceful in our minds, we need to learn cooking principles for modern life. We are all facing everyday life with more stress, worry, fear, frustration, anger and depression, so I believe we need to bring order to our universe and learn how to cook with principles.

 

650 Sanae & Stdents

We all enjoyed soup making class!

 

The first thing we need to do is to just cook simple foods for ourselves—making whole grains and soup every day is a great way to start—so we must learn to make time for cooking. I believe strongly that cooking your own simple whole grains and soup will improve your life. I hope you’ll join me in living a healthy and happy life.

Love,
Sanae 💖

 

*Source: http://chemistry.about.com/od/waterchemistry/f/How-Much-Of-Your-Body-Is-Water.htm

 

 

Health Classics Cooking Class in Santa Barbara

Eric and I are going to teach at Health Classics in Santa Barbara at La Casa De Maria once a again. I love La Casa De Maria with our dogs of healthy happy pooch.

Teaching cooking class at Health Classics

Teaching cooking class at Health Classics

 

My first time going to Health Classics, La Casa De Maria was in 1995 when I went to help my first macrobiotic teacher Cecile Tovah Levin’s cooking class.

It was a year and a half since I started to study with her so I did not know much, but I had a mission to heal myself from ovarian cancer.
A year later, I started to cook there with Mark Hanna and John Saslow who became my wonderful macrobiotics friends. After I injured my legs in 2001 from near fatal car crush and I was not able to stand and walk I started to teach a class with Eric.                                                                             I am happy that we have been a part of Health Classics family and going there every year.

 

Health Classics Delicious Food by Mark Hanna

Health Classics Delicious Food by Mark Hanna

 

This year our classes are Classes are Traveling Food Cooking Class and Introducing to Bach Flower Remedy Class.  Our favorite traveling food is making Sushi and Rice Balls so we are going to show how to make them. I hope you join these classes.

 

Packing all the ingredients for the classes and our traveling food for the ride right now and

xcite to be there again!

Love, Sanae

 

650 Vesta and dr. Ron with dogs

Sanae, Vesta, Ron with Kula and Happy

 

 

How Many Whole Grains Do You Know Besides Brown Rice?

Eating whole grains are good for us.
What are whole grains? How many whole grains do you know besides brown rice?
Brown rice and quinoa are most popular ones right now in the America.

How many whole grains can you identify?

How many whole grains can you identify?

Eating whole grains have many benefits – “getting fiber, a healthy plant-based protein, vitamins, minerals, and a variety of phytochemicals that will improve your health.”

It is simple way to cook whole grains, but they all have different energy effects and some are different way to cook.

Usually after rinse them with spring water three times or more, you soak most of them 4~6 hours or over night. Sometimes you roasted to make more fire energy for the person who has too cold energy deficiency to bring Ki/Chi energy up.

My recent cooking class I show how to cook five different kinds of whole grains. There are many benefits and different way to cook so it is important to learn how to cook properly each whole grains.

 

Red and Yellow quinoa cooked together

Red and Yellow quinoa cooked togethe

 

Red and Yellow Quinoa

1 cup red quinoa

1 cup yellow quinoa

3 cups spring water

2 pinch sea salt

bring up to boil and simmer for 15~20 minutes.

Move it on a trivet after turning off the heat, but keep the lid for another 5 ~ 10minutes.

 

Recently many people might heard “Quinoa” is good, but do they really know why?
Well, the first Quinoa is one of whole grains means complex carbohydrate. Complex and simple carbohydrate are very different.
Quinoa often referred to as the super grain and high in fiber and high-quality protein. In fact, it contains more protein than any other grain while also packing in iron and potassium. One half cup of quinoa has 14 grams of protein and 6 grams of fiber.

 

Soft Millet

Creamy Millet

Creamy Millet

1 cup millet

4 cups spring water

one pinch sea salt

 

Whole Oats

Whole Oats

Whole Oats

2 cups whole oats

6 cups spring water

2″ kombu

 

Whole Barley and Brown Rice

Whole Barley and Brown Rice

Whole Barley and Brown Rice

2 cups brown rice

2/3 cup whole barley

2 pinches sea salt

 

Hatomugi

Hatomugi

Hatomugi

2 cups hatomugi

4 cups spring water

2 pinches sea salt

 

Quinoa Salad

Quinoa Salad

 

How to mixed whole grains

How to mixed whole grains

 

Five Whole Grains Plate

Five Whole Grains Plate