LEVEL   I

 

LEVEL   I

 

Curriculum Overview and Highlights

Introduction to the macrobiotic way of eating. How to prepare balanced and nutricional meals

Improving food choices and learning to select natural quality, wholesome foods

Tips for improving dietary habits and making dietary changes in a more healthful direction

How to succeed maintaining nutritional balance through our daily way of eating

How to meet daily nutritional requirements of important nutrients including carbohydrates, protein, fats, minerals including calcium and iron, vitamins, fiber and beneficial bacteria and enzymes through a macrobiotic style plant-based diet

Introduction to basic macrobiotic cooking techniques and developing skills in the kitchen

Learn how to make stock and soups, cook delicious meals, make delicious side dishes with fresh foods and prepare natural desserts

Become familiar cooking with a variety of whole grains and other whole grain products, fresh vegetables, beans and bean products, sea vegetables, nuts, seeds, fresh and dried fruits, natural seasonings and sweeteners and many other nourishing foods

Implementing healthful lifestyle habits to develop body and mind

Introduction to food energetics: applying yin and yang in the kitchen to create harmony and achieve better balance

The importance of “how” we eat

Creating balanced, satisfying menus with enough variety

Adjusting our way of eating and cooking to the changes in season, different climates and particular environments

Adapting our way of eating and cooking to take into consideration individual needs and personal goals

International and contemporary macrobiotic cooking

The rise of chronic and lifestyle-related diseases: how dietary and lifestyle factors influence our health

Macrobiotic approach for regaining balance and optimizing health

Relieving common conditions naturally through macrobiotic self-care, including iron-deficiency anemia, digestive problems such as constipation, headaches, sensitivity to cold, colds, influenza, skin problems, menstrual problems and others

How to tell our health through visual diagnosis

Creating a better world: how small changes in our lives and in our kitchens can have a considerable positive influence in the environment and society as a whole

Refining cooking skills and increasing variety of dishes and cooking possibilities

Cooking for strengthening health, including special dishes and home remedies

Curriculum Overview and Highlights

Introduction to the macrobiotic way of eating. How to prepare balanced and nutricional meals

Improving food choices and learning to select natural quality, wholesome foods

Tips for improving dietary habits and making dietary changes in a more healthful direction

How to succeed maintaining nutritional balance through our daily way of eating

How to meet daily nutritional requirements of important nutrients including carbohydrates, protein, fats, minerals including calcium and iron, vitamins, fiber and beneficial bacteria and enzymes through a macrobiotic style plant-based diet

Introduction to basic macrobiotic cooking techniques and developing skills in the kitchen

Learn how to make stock and soups, cook delicious meals, make delicious side dishes with fresh foods and prepare natural desserts

Become familiar cooking with a variety of whole grains and other whole grain products, fresh vegetables, beans and bean products, sea vegetables, nuts, seeds, fresh and dried fruits, natural seasonings and sweeteners and many other nourishing foods

Implementing healthful lifestyle habits to develop body and mind

Introduction to food energetics: applying yin and yang in the kitchen to create harmony and achieve better balance

The importance of “how” we eat

Creating balanced, satisfying menus with enough variety

Adjusting our way of eating and cooking to the changes in season, different climates and particular environments

Adapting our way of eating and cooking to take into consideration individual needs and personal goals

International and contemporary macrobiotic cooking

The rise of chronic and lifestyle-related diseases: how dietary and lifestyle factors influence our health

Macrobiotic approach for regaining balance and optimizing health

Relieving common conditions naturally through macrobiotic self-care, including iron-deficiency anemia, digestive problems such as constipation, headaches, sensitivity to cold, colds, influenza, skin problems, menstrual problems and others

How to tell our health through visual diagnosis

Creating a better world: how small changes in our lives and in our kitchens can have a considerable positive influence in the environment and society as a whole

Refining cooking skills and increasing variety of dishes and cooking possibilities

Cooking for strengthening health, including special dishes and home remedies

MEET THE TEACHERS

Patricio García de Paredes

Patricio García de Paredes

Director Kushi School Japan

   Coral Lalanda

Coral Lalanda

Director Kushi School Spain

Nicola McCarthy

Nicola McCarthy

Director Kushi School UK

David McCarthy

David McCarthy

Director Kushi School UK

This course is credited by Kushi Macrobiotics, an organization founded in Japan by Michio and Midori Kushi, which gives us the license and permission to use Michio and Aveline´s Kushi´s educational macrobiotic material in which our programs are based

This course is credited by Kushi Macrobiotics, an organization founded in Japan by Michio and Midori Kushi, which gives us the license and permission to use Michio and Aveline´s Kushi´s educational macrobiotic material in which our programs are based

A TYPICAL DAY

8.00     Do in or guided meditation

9.30     Breakfast

10.30-14.30 Cooking workshop-home remedies

14.30   Lunch

16.30-18.30 Lecture- The Macrobiotic Approach to Relieving Common Health Conditions

 

A TYPICAL COOKING CLASS MENU

Cold Somen Noodleswith Sesame Dipping Sauce

Sweet & Sour Seitan with Vegetables

Deep Fried Marinated Vegetables (Agebidashi)

Sea Vegetable Salad with Umeboshi Dressing

Baked Tofu Cheesecake

 

Meals – We will provide breakfast and a substantial meal at lunchtime each day. This is either prepared by the students in a cooking workshop or by one of our trained Macrobiotic Chefs. The food is of a very high standard, macrobiotic quality, locally sourced and organic where possible.

 

Venue