MACROFASHION

anatomy of a dessert

Posted in macrobiotics by jill on September 8, 2010

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While on kitchen duty, I caught Katherine preparing dessert for a later meal. This macrobiotic dessert calls for kanten, which is dished into layers. The first layer is made of pears, the second, a kanten/apple juice combo spiced with vanilla, cinnamon and ginger. The third layer is topped with pears and garnished with dried apricots.

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Preparing the pears.

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Dishing out the second layer.

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Combining apple juice and kanten.

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Voila.

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chillout

Posted in macrobiotics by jill on September 8, 2010

Busier day today. Here’s a photo recap.

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Breakfast – Rice and amaranth mix with pumpkin seeds and miso.

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Lunch – Fish and tofu stirfry with brown rice and pressed salad. Apples for dessert.

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night-tour journey

Posted in macrobiotics by jill on September 7, 2010

I’ve been meaning to make an intro kitchen post, since this is where I spend most of my working hours. Here’s an informal night tour. If I have time between washing kale, I may sneak a few shots of the kitchen in action. In the meantime, here it is.

Welcome, welcome. Here’s the dining hall.

The kitchen!

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Buckets for composting. We have a little community garden outside.

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Macrobiotic drink staples. Kukicha and barley tea. I’ve successfully kicked a coffee habit.

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bright lit blue skies

Posted in macrobiotics by jill on September 7, 2010

It just so happened my day off was during one of the most beautiful days so far of summer. Naturally, it made sense to spend every single waking moment outside.

I spent the morning going on a walk and then having a breakfast of porridge, kale, miso, and barley tea.

My minor Bucket List included picking apples during the fall. In the past, there was a small, pomaceous-shaped void in my life. Today I went apple picking at Hilltop Orchards. The only other orchard I’ve been to is Atkins Farm during my collegiate years, but even then I did not have the opportunity to pick apples after foolishly convincing myself that I would go sometime during my four years. Well, this orchard was the perfect time to do so in my life because unlike Atkins Farm, it had hay rides.

Here’s a shot of our to-go macro lunch. The split-pea “curry” was especially delicious.

Al, the tractor driver.

Upon my return, I stored my wares in my room and took a nice little hike to “My Spot” since no one else has claimed to discover it. It’s located next to the railroad tracks and slightly more upstream among nice sturdy rocks. I spent a good few hours reading before heading back for dinner and yoga.

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First day at Kushi

Posted in macrobiotics by jill on September 4, 2010

It’s been a while since I’ve updated, but here I am again. I’ve taken the month off to volunteer for the Kushi Institute in Massachusetts for the remaining month of the summer and will be assisting in the kitchen.

My first day was mostly travel. KI is located in Becket, near the Berkshires. The view here is incredible, and I plan to go hiking at least once during my stay here. Today, however, entailed walking around campus and then starting my first shift. The kitchen has a very specific way of organizing food, but it was interesting to see all the ingredients in the basement and preparing the food. I even wheeled compost via wheelbarrow – a first and very novel experience.

Here’s my first meal – a little fish, some kale, daikon, pickles, miso and an excellent dessert. I need to ask one of the chefs for her recipe.

This morning, after an 8am breakfast, I wandered around campus and found my new reading spot. I am very pleased about this and almost fell asleep on the soft grass.

And the view from my room, which is amazing. The evening breeze is blowing through the window accompanied by the sounds of rainwater going through the pipes in the old house. In a distance are the remains of a gorgeous sunset. The air is fragrance and crisp and I am so glad I made it here.

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a healing dinner

Posted in cooking by jill on March 22, 2010

Recently, I had a trip to the emergency room. Everything turned out fine in the end, but I was a little shaken by the experience and hope the situation will never happen again.

I was actually hesitant to share this, but the entry today is a toast to our nation’s healthcare system. We must always remember to actively take care of ourselves.

I was looking to make a more healing dinner – something that would nourish the soul, mind, and body. I made a lotus daikon miso soup as well as hijiki wild/brown rice with mung beans, shiitake, goji berries and pumpkin seeds. This was paired perfectly with a piping hot cup of green tea.

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soupish

Posted in cooking by jill on March 16, 2010

Sometimes I have those nights where I return late and all I want is something light and warm to fill my stomach. To me, the most comforting quality of the soup is chopping fresh vegetables and soaking seaweed and shiitake. It’s a slow and calming process and this sort of therapy is free.

On this particular night, I made a light udon miso soup and a quick stirfry. They say never go to bed angry. I say never to go to the bed overly satiated. Unless it’s chocolate or some type of dessert.

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