How wonderful our modern world is to allow me to create this simple blog and share it with you fellow foodies from around the world!

I’m excited to create this blog to share ideas and recipes with you that will not only be tasty but full of amazing nutrients, immune boosting and life force energies.

I recently completed the level 1 Macrobiotic Leadership Program at The Kushi Institute in Becket Massachusetts.The program was a 4 week intensive that covered macrobiotic foods and their healthful properties. It offered cooking classes (my favorite as you might guess from my blog title) healing, diagnosis and shiatsu classes.

Maine sunrise photo by Marty! Thanks Marty

Our day began at 7 am with various energy exercises to greet the new day. We participated in both hands on classes in shiatsu massage and cooking as well as lectures focused on healing with foods, diagnosis and the history of macrobiotics. Many days did not end until 8:30 at night but my energy just kept increasing as did my attention to the topics. It was the FOOD!!!!!

We were blessed to have all our delightful macro meals prepared by a wonderful kitchen staff and chefs who themselves are macrobiotic. We ate together family style allowing us to learn about one another. The kitchen staff/chefs openly shared recipes and tips for improving the taste, texture and quality of the dishes they served. Such a gift to live and learn in a setting so welcoming and nourishing.

When I started the level program I was overwhelmed by the loss of my mother and brother-in-law within 3 months of one another. I didn’t at the time realize that my life was about to change for the better…it was difficult to think in terms of happy, peaceful and yes even joyful times ahead. But here I am starting this new adventure and asking you to join me as we explore the wonderful word of eating for life.

The recipe I share today is a staple of good eating at breakfast. So here we go

Millet and sweet vegetables

1 cup organic millet, washed and soaked overnight

½ – 1 cup organic corn, finely chopped carrots and squash

3 ½ cup water (spring or well water is best).

Small pinch of sea salt per cup of grain

Place millet first in heavy pot, place vegetables on top. Add water and salt.

• Cover and bring to a boil.
• Reduce flame to medium low and simmer for 30 to 35 minutes.
• When all water is cooked out the millet dish is ready. Place is bowls and add a garnish of parsley, thinly sliced scallions, roasted sunflower seeds.

This is a very warming breakfast to sustain you through the morning. Adding steamed kale and miso soup makes it even better. Those recipes will follow in the next blog.

Happy cooking and living