Teachers

Patricio Garcia de Paredes (Japan),

was introduced to macrobiotics at the age of five by his mother, Luchi Baranda, in his native Spain. After graduating from the Kushi Institute, he began to teach and give cooking classes in Southeast Asia, South America, and Spain. In 1998 he moved to Japan to spread macrobiotics through developing macrobiotic restaurants, giving cooking classes, presenting lectures, and publishing macrobiotic cookbooks. In Japan, he was executive chef at Kushi Garden and Chaya Macrobiotic restaurant. Presently he is the education director at the Kushi Institute of Japan. He maintains a busy internatio- nal schedule and currently resides in Japan with his wife, four daughters and one son.

Lecture

•  Living in Japan Today (after the tsunami and Fukushima)
A witness’ report on the situation in Japan, the safety of the food and water, the short- and long term consequences, not only for Japan but for the whole world.

Cooking Classes

•  Let’s Enjoy Pasta!
Pasta has become among the most popular foods around the world and is a major way of consuming grains. A main factor for their popularity is their versatility, ranging from salads and cold pasta dishes, quick sauces and sautéed pastas, warm gratin pastas and elaborate fresh, handmade pasta dishes, the options and possibilities seem endless. Of particular interest for this class will be the use of whole grain pastas with a fusion of classic styles and original ideas with new ingredients

•  Quick and Easy Sweets
Macrobiotic sweets offer the perfect solution for those who like sweets yet are careful and selective with food choices. Using mild, unrefined sweetener lower in simple sugars and other natural, wholesome ingredients, they can be part of a healthful way of eating. In this class we will focus on simple sweets that are satisfying yet can be made in a short time, which are particularly useful for our modern, busy lifestyles

•  Delightful Sea Vegetables
Sea vegetables provide valuable sources of nutrients, including important minerals such as iron and calcium that nourish the blood, increase immunity and strengthen the bones. In Japan they are an essential part of a rich food culture and recently being recognized as one of the secrets for their longevity. In this class we will share ideas for incorporating sea vegetables while discovering ways to cook with them that will delight even those who are beginners to this wonderful food

•  Healing Soups
Soups can be very comforting and helpful for restoring balance. Their soft textures and digestibility provide easily absorbed nutrients and quick source of energy. As we will demonstrate in this class, some soups can be more strengthening and provide vitality; others can be more soothing and relaxing, which are more suitable when feeling stress. Also soups can help to clean and detoxify our bodies, which can be helpful for those who wish to loose weight

•  Cooking for Mind and Spiritual Development
Oriental countries have a long tradition of cooking for maintaining a calm, peaceful mind and spiritual development. In Japan this type of cooking is commonly called SHOJIN RYORI and is popularly served at temples. However in recent years the quality has been declining due to poor quality ingredients, speeding the cooking or too much emphasis on taste and presentation as compared to understanding the effect that food has on the mind and spirit. In this class we will demonstrate some simple dishes while discussing on some basic cooking principles and the importance of food selection