Workshops

Mini Workshops

Sunday Macrobiotic Workshops January:

3.01.2021 // Gomasio

10.01.2021 // Bread

17.01.2021 // Aramestrudel (Seaweed Roll)

24.01.2021 // Buckweed Yannoh Tarde

31.01.2021 // Tofu-rice Patty

13-15h 

Price: one course 20,-

If you join every course it will be 50,- per month.

 

Gomasio Workshop 

Sunday 10.01.2021

In this workshop we learn how to make our own GOMASIO.

GOMASIO is a special condiment containing salt and  Sesame. Sesame is really important in a plant based diet, because it has more Calcium than milk.

I put Gomasio on the table always, it is a better option then pure salt. The oil of the sesame will combine with the salt, so it is not pure salt that you put on the meal if you need more yang.

The whole house will smell nice when you make your own Gomasio. It is much better to do it yourself thgen to buy it in a store. The bought gomasio often is mechanically grinded and not well combined like we do it by hand in the suri bashi.

It is a good practice and start into macrobiotics. You´ll learn much more about life when making gomasio.

 

Miso bread Workshop

Sunday 17.01.2021

In this Workshop we learn how to make nice and easy Bread that is good digestible and has less ingredients. So good!

It is so good that you actually need almost nothing to put on. It is just good as it is.

The Miso bread is steamed and not baked. Famous and loved by everybody.

The Oshawa bread is with millet and rice flour. So delicious.

 

Aramestrudel

Sunday 17.01.2021

Arame is a seaweed. Seaweed will provide you with the minerals that you need. This Strudel is filled with veggy´s and Arame. Just satisfying.

 

Buckweed Yannoh Cake

24.01.2021

Buckweed flour is a nice alternative, cause it has no gluten. This cake has two layers and is filled with a cream of oatcoffee and almond butter with marmelade in between. So rich, good and of cause vegan, even without sugar.

 

Tofu-rice Patty

31.01.2021

This is the perfect Lunch to go. It has grains, protein and vegetables in it and is considered as a whole meal.

I love them with mustard on top.