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Wednesday, December 8, 2010

MIDLIFE ISSUE - HEART DISEASE

 © 2010 Gabriele Kushi - Excerpt form the book “Embracing Menopause Naturally”

Heart disease is the number one cause of death among postmenopausal women in the US. This probably has little correlation to menopause and is more a result of the aging process. However, there are a number of things that women can do to decrease the likelihood of developing heart disease. The most important ones are regular physical activity, a heart-healthy diet, and not smoking.

To choose a diet that promotes heart health, one should emphasize.....continue reading here:

http://www.kushiskitchen.com/MIDLIFEISSUE-HEARTDISEASE.html   

For the recipe continue reading here: http://www.kushiskitchen.com/recipe-FlaxandPumpkinSeedMixture.html

Thursday, July 15, 2010

Gomasio - Sesame Salt

GOMASIO - Sesame Salt Condiment

This condiment is helpful in neutralizing acidities in the blood and relieving tiredness.  Gomasio is traditionally known to strengthen the nervous system.

Black sesame seeds are preferable to brown, but brown seeds may be used if black are unavailable.

Please follow your personal recommendations for ratio of sea salt and sesame seeds.
The standard ratio is 1 part salt to 18 parts sesame seeds.

Wash the sesame seeds in a fine mesh strainer and allow them to dry.

Dry-roast the sea salt in a stainless steel frying pan over a medium-high flame until the sea salt becomes shiny.

Place the salt in a Suribachi and grind into a fine powder

Roast the seeds on medium heat.  While roasting, push seeds back and forth gently with a wooden paddle or wooden spoon to avoid burning.  The seeds are done when they crush easily between the thumb and index finger, in about five to ten minutes.  The sees will being to pop when done and give off a nutty fragrance.  Lower the flame toward the end, and do not overcook or the seeds will have a bitter taste.

While they are still ht, add the sesame seeds to the ground salt in the suribachi.  Slowly and gently grind the seeds in an even circular motion with the suribachi pestle, making sure to use the grooved sides of the suribachi to grind against instead of the bottom of the bowl.  Grind until each seed is crushed and thoroughly covered with salt.

Allow the Gomasio to cool, and then transfer it to an airtight glass container to store.

Use sparingly over grain or vegetables.



Suribachi

Sunday, July 11, 2010

SPRING INTO SUMMER BROCCOLI SALAD

SPRING INTO SUMMER BROCCOLI SALAD

Broccoli Salad
Ingredients:
2-3 heads of broccoli, cut into bite size pieces and slightly steamed
6 stems of scallions, finely sliced
2 stalks of celery, finely sliced and slightly steamed
¾ cup of seedless grapes cut in half
½ cup of slivered almonds, soaked and lightly toasted
½ cup of sunflower seeds, soaked and lightly toasted
Dressing:
2 Tbsp of fresh lemon juice
1 tsp of tamari
1 Tbsp of dark sesame oil
Pinch of sea salt
Preparation:
Mix the slightly steamed broccoli and celery, with scallions, grapes, almonds, and sunflower seeds. Combine the dressing ingredients and stir with a whisk or a fork. Merge the dressing together with the dry ingredients and let marinate for ½ hour. Serve at room temperature.

Sunday, January 17, 2010

Dinosaur Kale with toasted Garlic and Lemon Juice Dressing



Serves 4
Vegan / gluten free

1 bunch of Dinosaur Kale, washed and cut into bit size pieces 
1 Tbsp chopped Garlic
1.5 tsp Extra Virgin Olive oil
2 tsp of Lemon juice
1 tsp of Tamari soy sauce
Garnished with fresh sprig of Parsley

  1. Place a steamer basket in a large skillet. Add water to come up to the bottom of basket and bring to a boil over high heat.
  2. Add chopped kale; cover and simmer for 3 minutes. Lift basket from skillet; drain water from skillet.
  3. Add olive oil and garlic to skillet; add kale and toss over medium heat 1 minute or until fragrant.
  4. Pour lemon juice and tamari soy sauce over the vegetables.  Mix and let steep for a minute. 
  5. Garnish with a sprig of parsley and serve as a side dish