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Doctors Discover Nutrition: Nancy Santini, MD, Internal Medicine, Puerto Rico

Doctors Discover Nutrition:     Nancy Santini, MD, Internal Medicine, Puerto Rico

My reason for coming to the Kushi Institute was to find the right foods (healing foods) to help my mother with breast cancer and to help my patients. I wanted to research and investigate if foods caused cancer or illness. But mostly, I wanted to research if foods can affect your health and the possibilities of reserving cancer, since my mother passed away.

My educational background did not include nutrition or  a clear association between food and illness.

By doing my own research on nutrition relating to illness I found the Kushi Institute on the Internet. I decided to come here to get the knowledge for all my patients. I came here in September 2013 for the first week of the Macrobiotic Leadership Program, Level 1, Module A.  I wanted to get the education to help my patients so I could combine Allopathic Medicine with the needed medical treatment and healthy lifestyle practice. In medical school, they always taught us that we should live healthy, but how we do this is the BIG question. The Kushi Institute has a great mission in teaching everyone how to cook for healthy eating, but they also teach you how to do the basics: low impact exercise to relax yourself, to disconnect yourself from one’s own stress, how to visualize yourself in an environment that is in harmony with your inner spirit, etc. From the very first day I learned this. In general, they teach you how to live in harmony and in balance within yourself and with your environment on a daily basis.

I’m back for my second and third week of the Macrobiotic Leadership Program, Level 1 Module B & C, for a deeper understanding and learning of the macrobiotic philosophy and lifestyle. Also I am getting more cooking experience. The more I learn and know, the more fascinated I get and it motivates me to come back and keep learning. Now I am understanding how my body works; how my body feels bad with some foods and feels good with other foods. Before macro, I would eat hamburgers with cheese, French fries, and sodas. Now I understand why I felt constipated, bloated, sleepy, and weak. Now that I am practicing the macrobiotic lifestyle, I feel more energetic, I have regular bowel movements, clear thinking, and I feel great in general.

The Kushi Institute has become a vacation and retreat for me to get away from my busy practice, a time for self-reflection and to think about my patient’s diseases. I have been taught visual diagnosis; I am learning that just by looking at the face and body of a person, I can get the diagnosis even without asking them a question. These diagnosis courses will help me to do additional diagnosis with my patients when I go home to my practice. Now I know that just by looking at the lower lid of the eye, I can tell how the large intestines and kidneys are doing. I can tell if they are constipated or not. Also I can look at their lower lip and can diagnose constipation.  I have taken shiatsu, yoga, meditation, visualization, diagnosis, macrobiotic cooking classes, learned Traditional Chinese Medicine – the principles of Yin and Yang, remedies and compresses. I have had excellent cooking teachers that are accessible and open to answering my questions. They are very knowledgeable. But most importantly to me, they are examples of health in mind, body, and spirit.

The campus is beautiful, surrounded by 600 acres of nature. You can feel the energy coming from nature and you are surrounded by people that have a passion to learn more about nutrition and lifestyle changes in a peaceful environment.

To other doctors out there, when I feel exhausted, I know I need to go to the Kushi Institute to rejuvenate and get my own energy back.  I was suffering from vertigo back in Puerto Rico before I came here.  Not only am I recovering from my own physical symptoms, I am simultaneously learning about alternative treatments for my patients, it’s a win-win situation. Kushi Institute has a Way To Health program and other programs that can help your patients regain their health. Of course, you don’t have to be a physician to come here. In fact, I am the only doctor from Puerto Rico to come here, but now I know I can send my family and patients here too! I will be not only treating patients but also potentially rescuing them from illness and death.

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“Spring Cleansing” Liver Tea

 Liver Drink MugIngredients and Prep:

1 part raw buckwheat grain

1 part fresh daikon radish (diced into fine pieces)

1 part fresh daikon radish greens tops (cut thinly)

2 parts bean sprouts, mung bean or alfalfa (cut finely into small pieces)

2 parts scallion (cut finely into small pieces)

1 part dried shiitake mushrom (soaked 10 minutes in a little water, chop finely, add soaking water to mixture)

5 parts water

A ‘part’ can be any amount as long as it is kept in appropriate proportion.  Ex: if 1 part is 1/8 cup then 2 part would be 1/4 cup.

For correct amount of water, if your total parts of ingredients equals 2 cups then 5 times that amount would be 10 cups of water.

 Liver Drink Ingredients

 

Directions:

Pre-cook the buckwheat grain for 15 minutes in 5 times the total amount of water.  Bring to a boil and reduce the heat to medium.

Add the vegetables to the grain and simmer for 15 minutes longer.

Drink Tea while still hot.

 Recommended Usage:

Drink 1 cup every day for 7 days in a row.

This will help to detoxify those heavy winter foods that we accumulated for the cold weather.  It will also help release stagnate energy making us feel lighter.  A lighter liver is a happy liver.

 

(Photo credit: Sachi Kato)

 

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Tofu Cheese Cake (Gluten-free)

Tofu Cheese Cake With Carob Ganache  

Tofu Cheese Cake

 Crust: (From Scratch)

Ingredients:
4 Cups Rolled Oats
½ Cup Nuts Or Seeds Of Choice (Example: Almonds, Walnuts, Pecans, Sunflower Seeds)
¼ Tablespoon Cinnamon Powder
½ Cup Sunflower Oil
½ Cup Maple Syrup

Directions:
Preheat Oven To 350 Degrees. Combine Dry Ingredients In Mixing Bowl. Transfer To Well Oiled Baking Sheet. Bake For ½ Hour Stirring At 15 Minute Interval. Remove From Oven And Allow To Cool For 15 Minutes Or So. Add Dry Ingredients To Food Processor And Drizzle Wet Ingredients In As You Coarsely Pulse. Loosely Press The Crust Into The Base Of A 9 Inch Spring form Cake Pan.

 Tofu Cheesecake Filling

Ingredients:
2 Pounds Firm Or Extra Firm Silk Tofu
1 Cup Brown Rice Syrup
2 Cups Maple Syrup
3 Tablespoons Tahini
1 Tablespoon Vanilla Extract
½ Tablespoon Almond Extract
1 Teaspoon Sea Salt
2 Tablespoons Arrowroot
2 Tablespoons Agar Agar (Flakes)
1/2  Cup Milk Of Choice (Example: Soy Milk, Rice Milk, Almond Milk, Hemp Milk, Coconut Milk, Oat Milk)

Directions:
Continue To Preheat Oven To 350 Degrees.  Add Tofu, Tahini, Arrowroot, Agar Agar, and Sea Salt To Food Processor. Pulse a Few Times. Add Remaining Wet Ingredients And Continue to Blend Until Smooth And Creamy. Adjust Sweetness and Thickness – The Mixture Should Be On The Verge Of Too Thick To Pour. Spoon – Pour Mixture Over The Crust Being Careful Not To Disturb The Crust. Bake For 45 – 50 Minutes

Allow to Cool And Set Before Topping With Carob Ganache or Your Choice Of Topping.

Carob Ganache

Ingredients:
1 Bag Grain Sweetened Dairy-free Carob
¼ Cup Grain Coffee
½ Cup Carob Powder
1 Cup
Milk Of Choice (Example: Soy Milk, Rice Milk, Almond Milk, Hemp Milk, Coconut Milk, Oat Milk)|
½ Cup Brown Rice Syrup Or Maple Syrup Or Half Of Each
1 Teaspoon Orange Extract (Optional)

Directions:
Heat Milk In Large Sauce Pan Until Ready To Boil. Turn Down To Low Simmer. Wisk The Grain Coffee And Carob Powder In Until Fully Dissolved.  Add Additional Carob Powder To Achieve a Thick But Stir Able Consistency.  Add The Sweetener Mixing Until Blended. Turn Off Heat Completely.  Add The Carob Chips And Wisk Until Smooth.  Add Orange Extract If Desired.  Allow To Cool Until Luke Warm.  Spoon a ¼ To ½ Inch Layer Of Ganache Over Cooled Cheesecake.  Leave Cake In Pan And Refrigerate.  Allow Entire Cake To Set Completely – About 2 Hours Minimum.

 When Cake Is Fully Cooled, Place On Serving Platter, Remove Outer Ring Of Cake Pan, Serve, And Enjoy!

 Recipe and Photo By, Kushi Level Graduate, Gayle Stolove
www.whollymacrobiotics.com

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Front Office Volunteer

Applicants who can volunteer for a year will be preferred (three CRV sessions), after which, the volunteer will receive Levels 1 through 3 as a benefit.

Job Description:

Front Office Receptionist

·        Filing

·        Greeting and assisting patrons

·        Creating folders/files/name tags

·        Filing

·        Billing

·        Typing

·        Entering data into database

Hours:

·        40 hours per week, generally 9:00 a.m. to 6:00 p.m. (with one hour lunch break),

·        Weekend hours are required.

Benefits:

·        Eligibility to attend Macrobiotic Leadership Program Levels 1, 2 & 3 upon completion of 3 CRV sessions.

·        May attend most Kushi Institute classes when not on duty

·        Room and all meals included

Requirements:

·        Reliable

·        Punctual

·        Ability to work well with others and follow management direction

·        Pleasant personality

·        Good organizational skills

·        Basic computer skills – knowledge of Microsoft Word and Excel helpful

·        Detail oriented and high level of accuracy

·        Multi-tasking abilities

·        Sense of humor a plus

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Sesame Seed Dressing

Sesame Seed Dressing
Serves 10
A rich slightly salty dressing delicious on cooked vegetables and raw salads (and pretty much anything.)
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Ingredients
  1. 1.5 cups toasted sesame seeds
  2. 2 bunches scallions
  3. 1/2 cup of umeboshi vinegar
  4. 1/4 cup of water
Instructions
  1. 1. Add the following ingredients into the blender - vinegar, scallions, and water.
  2. 2. Blend to liquid and taste for flavor.
  3. 3. Add sesame seeds and water as needed for texture.
  4. 4. Taste for flavor and add more vinegar and scallions as needed.
Notes
  1. The sesame seeds need to be toasted prior to making the dressing. It's helpful to prepare these in larger amounts to save time, and keep them in a glass container. Toast them in a pan or in the oven, and use for them for different dishes, and as a garnish.
  2. The umeboshi vinegar acts as the salt flavoring for this dish, and it's very nice for dressings because it's already a liquid salt. It has a distinct flavor, and carries quite a significant amount of saltiness, so taste as you go.
Kushi Institute http://www.kushiinstitute.org/
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