Macrobiotic Meetup Group

I served tofu florentine, fresh fruit, hummus, olive tapenade, vegetables, and tempeh crab cakes at a recent wedding in Hawaii Kai.  We had chocolate, coconut date, and carrot cupcakes for the wedding cake. Thanks to Rachel Robertson for the photos.

Beautiful fruits and vegetables grown locally that I use in my cooking.

These are the lovely flowers growing on the grounds at the Kushi Institute in Becket, MA. I was up there getting ready for the '07 Summer Conference held in Wellesley, MA where I coordinated all the cooking classes.

Here are a few photos from the wonderful Hawaii Healing Garden Botantical Festival on the gorgeous North Shore of Oahu.

A couple of long time macrobiotic people dropped by to say hello.  One woman paid homage to her teacher, Herman Aihara, by sharing some luscious watermelon with me.

Our recent macrobiotic seminar with Hiroyuki and Mie Naka was really wonderful.  They taught us in great detail about how to balance yin and yang in our daily lives, and shared simply scrumptious recipes with us using local and seasonal ingredients.

At the end of the seminar, we enjoyed a meal cooked by Kathy and Mie.  About 25 people were there and we all walked out inspired, smiling, laughing, and hugging.

The Church of the Crossroads generously opened their doors to us and we felt at peace in Weaver Hall.  The kitchen we set up provided everything we needed and more.  This is kind of a "still life" in the kitchen, before everyone came for the cooking classes.

 

Here is one of our Macrobioti Meetup (potluck) dishes, Waldorf Salad with Tofu Mayo.

... and "Elegant Orange Cous Cous" from the Hip Chicks Guide to Macrobiotics.

This tasted as good as it looks!  One of the many great dishes I learned to make in Japan.

A Japanese style dessert with couscous, sweet azuki bean paste, mochi balls, and strawberry.

Chocolate fondue. It got so many ooohs and aaaahs.

 

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