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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.



Pumpkin Pie (by Chris Jenkins)

Pumpkin Pie (by Chris Jenkins)

Pumpkin Pie – Just in Time for the Holidays – By Chef Chris Jenkins

Dry Ingredients
1 cup whole wheat pastry flour
1 cup unbleached all-purpose white flour
2 teaspoons baking powder
pinch of sea salt

Wet Ingredients
1/2 cup safflower oil
1/2 cup apple juice

6 cups winter squash, like buttercup, peeled and cubed (or 3 cups pumpkin purée)
1/4 cup barley malt
1/4 cup maple syrup
1/4 cup rice syrup
2 tablespoons tahini
1 teaspoon vanilla
1/2 teaspoon grated ginger
1 tablespoon arrowroot powder
1 teaspoon agar powder
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
pinch of cloves
pinch of sea salt

To make the crust: Preheat oven to 350ºF (175ºC). Whisk together the dry ingredients and set aside. Mix the wet ingredients, and then mix the wet into the dry ingredients. Mix well to make a uniform dough. Let it rest for a few minutes. Sprinkle a little flour onto your work surface, and roll the dough flat with a rolling pin. Put the dough into an oiled pie pan. Poke holes into the bottom of the crust with a fork. You can decoratively shape the rim of the crust if you like. Bake the crust for ten minutes, and then set aside.

To make the filling: Steam or bake the squash until it is very soft. Purée all of the filling ingredients together in a blender or food processor. If the purée is too thick, you can add a 1/4 cup of rice milk.

When the crust is pre-baked and the filling is mixed, put the filling into the crust and level it with a spatula or spoon. Bake for 40 minutes, or until the crust is golden brown. Remove the pie from the oven, let it cool completely, and then slice and serve.

Makes one ten-inch pie


Check out more RECIPES by Chris Jenkins, a member of Kushi Institute Faculty, by visiting


“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



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)



Tofu Cheese Cake (Gluten-free)

Tofu Cheese Cake With Carob Ganache  

Tofu Cheese Cake

 Crust: (From Scratch)

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

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

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)

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

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)

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


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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  1. 1.5 cups toasted sesame seeds
  2. 2 bunches scallions
  3. 1/2 cup of umeboshi vinegar
  4. 1/4 cup of water
  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.
  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

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