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Millet with Rice

Millet with Rice
Millet with Rice*
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  1. 1 1/2 cups organic millet
  2. 3/4 cup organic short grain brown rice
  3. 4 cups water
  4. Pinch of sea salt
  1. Wash millet in water. Strain and soak in 2 1/2 cups water overnight or at least 2 hours.
  2. Wash rice in water. Strain and soak in 1 1/2 cups water overnight.
  3. Strain millet and rice and add both to a pot.
  4. Add 4 cups water. Soaking water may be used.
  5. Add salt to taste.
  6. Bring to a boil, reduce to low heat and place flame deflector under pot.
  7. Simmer covered for 1 hour or until cooked through.
  8. Remove from flame and place in a serving dish.
  1. *Recipe from Kushi Institute Macrobiotic Leadership Program - Level 1
Kushi Institute

Pinto Beans & Carrots

Pinto Beans & Carrots
Pinto Beans & Carrots*
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  1. 2 cups pinto beans, washed & soaked overnight
  2. 1 piece kombu (1-2"), soaked & sliced
  3. 1/2 cup celery, diced
  4. 1 cup onion, diced
  5. 1/2 cup carrot, diced
  6. 2 tsp barley miso, pureed in 1/4 cup water
  1. Discard soaking water from beans and rinse beans.
  2. Place kombu on bottom of heavy pot & add soaked pinto beans on top of kombu.
  3. Add enough water to just cover beans. Bring them to a boil and skim off any foam that rises. Reduce flame and simmer about 20 min.
  4. Cover pot with heavy lid and reduce flame to medium-low & simmer until 70-80% done (about 1 1/2-2 hrs), adding water occasionally as needed while the beans are cooking. This is the "shocking method" of cooking beans.
  5. When beans are 70-80% done, add celery, onion, carrot. Cover and continue to cook for another 30 min. or until tender.
  6. Add dissolved miso into the beans. Continue to cook another 10 min.
  7. Remove and place in serving bowl.
  1. *Recipe from Kushi Institute Macrobiotic Leadership Program - Level 1
Kushi Institute

Tempeh Reuben

Tempeh Reuben
Tempeh Reuben
Serves 4
Pickles and all, this is a wonderfully satisfying sandwich! A real winner!
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  1. ¼ cup Apple cider vinegar
  2. ¼ tsp sea salt
  3. ¼ cup rice syrup
  4. 2 Tbsp shoyu
  5. 1 tsp Dijon style mustard
  6. ¼ cup olive oil for marinade plus 1 Tbsp for sautéing onions
  7. 2 lbs tempeh
  8. 3 large onions – cut in thin half moons
  9. 1 tsp caraway seeds
  10. 2 cups sauerkraut – drained
  11. course-grain mustard to taste
  12. extra virgin olive oil to taste - for mustard sauce
  13. rice syrup to taste
  14. dill pickles
  15. whole grain sourdough sliced bread
  1. Combine and whisk marinade ingredients in a bowl: vinegar, salt, rice syrup, shoyu, Dijon mustard, olive oil
  2. Cut the tempeh in bread-size pieces and again in half-widths.
  3. Pour marinade over tempeh and allow to sit for at least 30 minutes.
  4. Bake tempeh in pre-heated oven at 350F for about 30 minutes, turning 1-2 times during the cooking.
  5. Sauté the onions with olive oil until sweet and translucent.
  6. Add the caraway seeds and sauerkraut and a little water.
  7. Cover and simmer on medium low heat for about an hour.
  8. Remove the lid and cook away any excess liquid.
  9. Prepare the mustard sauce: whisk good quality course-grain mustard with a little extra virgin olive oil and rice syrup to taste
  10. Slice dill pickles so that they will lay flat on sandwiches
  11. Steam sliced sourdough bread until heated through
  1. For a tasty delight, layer your sandwich as follows: bread followed by sliced pickles followed by tempeh then sautéed onions & kraut and drizzled with mustard sauce.
Kushi Institute

Berry Cobbler

Berry Cobbler
Berry Cobbler
A great way to enjoy melon when the weather is turning cold and cold raw fruit is no longer appealing.
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  1. 1 cantaloupe melon – cut in medium small cubes
  2. 1 cup of fresh or frozen organic berries – I chose raspberries and cherries
  3. 1 cup apple or other sugar free juice
  4. Pinch sea salt
  5. 1 tsp vanilla extract
  6. 1 Tbsp kuzu root starch – diluted in ¼ cup cold juice
  7. Ingredients – topping
  8. ½ cup rolled oats – ground in food processor
  9. ½ cup whole wheat pastry flour or unbleached white
  10. ½ cup almonds – ground in food processor
  11. ½ cup pecans – ground in food processor
  12. ¼ cup neutral oil
  13. ½ - ¾ cup rice syrup
  14. Pinch sea salt
  15. 1 tsp non-aluminum baking powder
  1. 1 cup whole raw almonds – blanched and skins removed
  2. About 2 cups water
  3. 1 tsp vanilla extract
  4. Pinch sea salt
  5. Rice syrup to taste
  1. 1. Simmer the melon with the juice and sea salt for about 15 minutes
  2. 2. Stir in the diluted kuzu and vanilla
  3. 3. Take off the stove and add the berries
  4. 4. Combine all topping ingredients and with a rubber spatula.
  5. 5. Pour fruit mixture into a baking dish and cover with the topping. Bake in a pre-heated oven at 375F for about 25 minutes or until topping is lightly browned and the juices from the fruits starts bubbling through.
  6. 6. In a good blender (preferably a Vitamix), blend almonds with enough water to achieve a smooth consistency. Don’t worry if it seems watery - when you cook it, the almond cream will thicken up.
  7. 7. Once the almond cream is smooth, bring to a simmer over medium heat in a thick bottomed sauce pan. Careful not to burn.
  8. 8. Add the salt and vanilla simmer for about 10 minutes.
  9. 9. Remove from heat and sweeten with rice syrup according to your taste.
  10. Serve cobbler warm or at room temperature with almond cream…. Enjoy!
  1. Recipe developed by Chef Simone Parris. For more information on Chef Simone, please view her website Simone’s Kitchen* – Simone creates natural gourmet cuisine for health, happiness and success.
  2. *
Kushi Institute

Kimchi Pressed Salad / Kimchi Pickle

Kimchi Pressed Salad / Kimchi Pickle
Kimchi Pressed Salad / Kimchi Pickle
Recipe developed by Chef Simone Parris. For more information on Chef Simone, please view her website Simone's Kitchen* – Simone creates natural gourmet cuisine for health, happiness and success. *
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  1. • 1 medium size head Chinese cabbage (2lbs) – remove any wilted out leaves, rinse and then cut the cabbage in half from top to bottom, remove the core and slice both halves of the cabbage ½ inch thick pieces
  2. • 1 medium size ½ lb daikon – cut in matchsticks
  3. • 1-2 ribs celery – cut in half lengthwise and slice in thin diagonals
  4. • 1-2 carrots – cut in fine matchsticks
  5. • 1/3 cup scallions – cut in half lengthwise and then in 1 inch pieces
  6. • 1 tsp ginger – peeled and finely grated
  7. • 1- 2 tsp garlic – peeled and finely grated (Optional)
  8. • ¼ cup course or fine sea salt
  9. • 1 tsp – 1 Tbsp Korean chili flakes
  10. • 2 tsp rice syrup
  11. • Few turns fresh black pepper
  1. • 1 tsp toasted sesame oil
  2. • 2 tsp rice syrup
  3. • 1 tsp shoyu
  1. 1. Combine all the vegetables
  2. 2. Add the seasonings and work well into vegetables
  3. 3. Taste and adjust seasoning, the mixture should taste lightly salty and have a good flavor
  4. 4. Place in a salad press or use a plate and a weight press your salad
  5. 5. Leave for 1-2 hours, take out desired amount, gently squeeze, whisk dressing ingredients and serve with dressing or as is, enjoy!
  1. If you continue to press the kimchi make sure when you check it that your hands are clean and dry.
  2. A porcelain ginger grater works great, if you don’t have one peel the ginger and cut in thin slices, then into fine match sticks and then finely mince.
  3. When you are ready to eat your salad or kimchi pickle if it is too salty rinse briefly in a strainer and squeeze out excess water.
  4. Korean chili powder can be purchased in an Asian Market, it is an essential ingredient in Korean cuisine, gochugaru (or kochukaru) is a coarsely ground red pepper with a texture between flakes and powder. Traditionally, gochugaru is made from sun-dried chile peppers, and versions that are prepared in this manner are still considered the best tasting. The flavor is hot, sweet, and slightly smoky. You can use chili flakes or cayenne powder but the taste just isn’t the same!
  5. If you don’t have a salad press and you are pressing your salad in a bowl with a plate and a weight on top then be sure to cover with a clean kitchen towel.
  1. The leftover salad can be eaten as is or turned into a kimchi pickle, simply continue to press the salad on your counter top for 1-5 days, taste daily and when you want the fermentation process to stop simply refrigerate
Kushi Institute

Sesame Amazake Blueberry Tart

Sesame Amazake Blueberry Tart
Recipe developed by Chef Simone Parris. For more information on Chef Simone, please view her website Simone's Kitchen* – Simone creates natural gourmet cuisine for health, happiness and success. *
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  1. • ½ cup white sesame seeds – washed and dry toasted in a skillet, set aside
  2. • ½ cup rolled outs – lightly ground in food processor
  3. • Pinch sea salt
  4. • 1-2 Tbsp untoasted sesame oil
  5. • 2-3 Tbsp rice syrup
  6. • 1 tsp zest of organic orange
  1. • 2 cups amazake
  2. • 1 heaping Tbsp agar flakes
  3. • 2 tsp kuzu root starch – diluted in ¼ cup cold water
  4. • 1 tsp zest of organic lemon
  5. • Pinch sea salt
  1. • 2 cup apple juice
  2. • 3 Tbsp agar
  3. • 2 cups fresh or frozen organic blueberries
  4. • 2 tsp kuzu root starch diluted in ¼ cup apple juice
  5. • Pinch of sea salt
  6. • 1 tsp lemon juice
  7. • 1-2 Tbsp rice syrup
  1. 1. Pre-heat oven to 350F
  2. 2. Combine BASE ingredients, cut a circle of baking paper to fit the bottom of your 8 or 9 inch spring form cake pan
  3. 3. Press the mixture evenly over the bottom of the cake pan
  4. 4. Bake for 15-20 minutes, remove from oven and allow to cool
  5. 5. In a thick bottomed sauce pan heat the amazake with the agar and sea salt, turn down to simmer and simmer gently until agar is completely dissolved
  6. 6. Whisk the amazake while you stir in the diluted kudzu
  7. 7. Stir in the lemon zest, simmer another minute and set aside
  8. 8. In a thick bottomed sauce pan heat the 2 cups apple juice with the agar and sea salt
  9. 9. Allow to simmer until the agar has completely dissolved
  10. 10. Whisk the juice while you stir in the diluted kudzu
  11. 11. Add the blueberries and lemon juice and sweeten with rice syrup to taste
  12. 12. Once the sesame layer of your tart is cooled pour in the amazake and spread evenly, refrigerate until cool and firm.
  13. 13. Once the amazake layer is firm, layer with the blueberry juice mixture, refrigerate until you are ready to serve.
  14. Tip: the sesame layer is a little sticky, so it is better to remove the tart completely from the spring form pan to a cutting board where you can cut it properly and remove it from the baking paper.
Kushi Institute

Bettina’s Blueberry Tart

Blueberry Tart with Cashew Cream
Serves 6
Bettina Zumdick, Kushi Institute teacher and counselor, has been involved in Macrobiotics for over twenty-five years. A native of the Baltic Sea area in Germany, she studied food science at the University of Muenster. Bettina has taught Macrobiotics and other mind-body-spirit related topics such as meditation, Tao Yin Yoga and chanting throughout Europe and the United States. Enjoy this refreshing dessert courtesy of Bettina. Learn more about Bettina at
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  1. 1 ¾ cup whole wheat pastry flour
  2. 1/8 teaspoon sea salt
  3. ¼ cup sunflower seed oil
  4. ½ cup maple syrup
  5. ½ teaspoon baking soda
  6. ½ teaspoon almond extract
  7. ½ teaspoon vanilla extract
  1. 2 cups organic apple juice
  2. pinch of salt
  3. 1 tablespoon agar flakes
  4. 1 tablespoon kuzu, diluted in 2 tablespoons of water
  5. ¼ cup rice syrup or maple syrup
  6. ½ pint fresh blueberries (or other seasonal berries like strawberries, raspberries or pitted cherries)
  7. fresh mint leaves for garnish
For the Crust
  1. Preheat the oven to 375 degrees Farenheit.
  2. Lightly oil a tart pan or line with parchment paper.
  3. In separate bowls, mix dry ingredients and wet ingredients. Next, gently whisk the wet ingredients into the dry mixture until the dough forms a ball. Using a rolling pin, roll the dough out to approximately 1/8 inch thickness. Transfer the dough into the tart pan, cutting off excess dough around the edges. Bake for 5 to 12 minutes or until the dough is golden brown. Remove from the oven and set aside to cool.
For the Filling
  1. Place apple juice, salt, agar flakes and rice syrup in a saucepan. Turn on heat and bring to a boil. Stir occasionally and boil until agar flakes are dissolved. Add diluted kuzu, stirring constantly to prevent lumping. Simmer until thickened. Stir in blueberries. Remove from heat and pour over pre-baked crust. Refrigerate to set filling. Garnish with mint leaves.
Find more dessert recipes in Bettina's book
  1. 10 Delicious Desserts for All Occasions
Adapted from 10 Delicious Desserts for All Occasions
Kushi Institute

Christina Pirello’s Italian Nut Cookies

FullSizeRenderWe were so thrilled to have Christina and Robert Pirello join us at the Kushi Institute this Spring. Christina was a wonderful faculty addition to our Macrobiotic Leadership Program (we are looking forward to having her as guest faculty for a few days in September for Level 1). She also kicked off our 1st Saturday Seasonal Cooking with some very delicious recipes!


Christina Pirello’s Italian Nut Cookies with Chocolate Glaze
Makes about 24 cookies

2 cups whole wheat pastry flour
½ cup semolina flour
½ teaspoon ground cinnamon
pinch sea salt
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 stick Earth Balance baking sticks
½ cup brown rice syrup
3 tablespoons coconut sugar granules
1 teaspoon pure vanilla extract
½ cup coarsely chopped pecans
¼ cup coarsely chopped walnuts

chocolate glaze
¼ cup unsweetened almond or oat milk
3 tablespoons brown rice syrup
1 cup non-dairy, dark chocolate

Preheat oven to 350o and line a baking sheet with parchment.
Whisk together flour, semolina, cinnamon, salt, cocoa powder and baking powder and soda. Whip Earth Balance, syrup, coconut sugar and vanilla. Fold into flour mixture to form a soft, formable dough. Fold in nuts. Using moist hands, form dough into 1-inch spheres and arrange on baking sheet.

Bake until cookies are just firm, but still slightly soft, 18-20 minutes. Allow to cool for 2-3 minutes on baking sheet. Transfer to a wire rack and cool completely.

Make the glaze by placing almond milk and rice syrup in a small saucepan and bringing to a high boil. Pour over chocolate and whisk to form a smooth, satin-like glaze.

Slip a piece of parchment paper under the rack of cookies. Spoon glaze over each one, letting the glaze run over the sides. Allow to stand, undisturbed, until glaze begins to set. Transfer to a serving platter.  

Cook’s Tip: These cookies will keep, in a sealed container for several days.


Holiday Stuffed Squash

Holiday Stuffed Squash

Stuffed Squash

1 medium-sized blue Hubbard Squash or other hard winter squash of similar size
1 tbsp corn or sesame oil
1 cup onions, deiced
1 cup celery, diced
Pinch of sea salt
8 cups whole wheat or whole wheat sourdough bread cubes, slightly dried out or toasted in a dry skillet until golden brown
2 cups cooked seitan cubed
1 1/2 – 2 cups seitan gravy

Carefully cut out a round section off the top of the squash, just as you would for a jack-o-lantern, and set it aside. Clean out all the seeds and set aside. Heal oil in a skillet and saute the onions for 1-2 minutes. Add the celery and a pinch of salt. Saute for 1 to 2 minutes more. Place this mixture in a large mixing bowl and add the dried or toasted bread cubes and seitan and mix well. Add a small amount of shoyu and mix again. Stuff the hollowed squash completely full. Pour the seitan gravy over the stuffing and let it seep down. Place the top back on the squash.  Oil the outside skin of the squash with a small amount of sesame oil. Place the stuffed squash on a baking tray or over roaster and bake at 325 F for about 2 hours. To test for doneness, use a shish kebob stick or chopstick to push the hard skin. When it goes through easily, it is done. Serve with seitan gravy after scooping out the stuffing and squash for each person.

Variation: use sauteed vegetables together with cooked brown rice and wild rice, kasha and vegetables, or millet and vegetables. Add sliced mushrooms, almonds or pine nuts to stuffing.


Fish Dumplings

Fish Dumplings

Fish Dumpling RecipeAlfred Liu

By Kushi Chef, Alfred Liu  


Ingredients for Filling

  • White Meat Fish (Haddock)
  • Nappa Cabbage
  • Shiitake
  • leeks
  • Ginger
  • Arrowroot powder
  • Sesame oil
  • Shoyu

Ingredients for Dough:

  • 1 ½ cups Spelt
  • 1 ½ cups Pastry Flour
  • Pinch of Salt
  • Luke Warm Water
  • Rolling stick to roll out the dough into proper size.


Directions to Prep Dough: (should be done first)

  1. Mix all ingredients together with a cup of water to mix thoroughly. Make sure constantly is easy to press and roll out. Not so soft or hard. Set aside.
  2. After 10 mins knit again. Leave in bowl with wet towel to cover so it does not dry out. Repeat this 3x kneading for 5-8 mins.

Directions to Prep Filling:

  1. Finely cut nappa cabbage and roughly hack. Pieces do not need to be perfect (approx. 4 cups). Add salt to press and massage. Let rest.
  1. Grate ginger (approx. 1 tsp). Finely chop leeks (about ¼ cup).
  1. Soak dried shiitake overnight and drain water (or fresh shiitake can be used). Finely chop and roughly hack similar to cabbage pieces.
  1. To prepare the fish, wash and cut into fillet slices and mince into meat size. The smaller the pieces the easier to pack into the dough. (approx. 2 cups).
  1. Add all filler ingredients in bowl with shoyu and sesame oil (roughly 4 tblsp). Make sure filling is moist. Add arrowroot to help bind mixture together (approx. 1 ½ tblsp).
  1. Let filling sit aside 5-10 minutes.

Directions to Prep Dumpling:

  1. Bring 3 quarts of Water to a boil.
  1. Cut dough so you can roll into long pretzel like. Cut the stipe of dough into 1-inch pieces. Press each piece to form round and roll out dough, with a rolling pin, into a flat circle.
  1. Fill the circle with your filling on one side and flip dough over to make a half circle. Pinch around the dough to seal, making a dumpling-like pinch.  
  1. Placed formed dumpling into boiling water for approx 3-4 mins. When it rises to the surfaces you know it’s ready. Scoop out, let drain.
  1. Take skillet pan and heat with sesame oil to make pan fried dumplings.



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