thesattvickitchen.blogspot.com

The Sattvic Kitchen

Saturday, July 16, 2011. Harvesting the seas – the use of sea vegetables in Macrobiotics. In addition to food and medicine, seaweeds have been used since ancient times as fertilizer, insulation material, a source of salt and for use in the manufacturing process of glass. Agar agar, a common seaweed in warmer waters and a natural gelatin, is still used today in the food industry as a filler, emulsifier and stabilizer in processed foods and in cosmetics. Mineral Content of Various Sea Vegetables. Arame is ...

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Saturday, July 16, 2011. Harvesting the seas – the use of sea vegetables in Macrobiotics. In addition to food and medicine, seaweeds have been used since ancient times as fertilizer, insulation material, a source of salt and for use in the manufacturing process of glass. Agar agar, a common seaweed in warmer waters and a natural gelatin, is still used today in the food industry as a filler, emulsifier and stabilizer in processed foods and in cosmetics. Mineral Content of Various Sea Vegetables. Arame is ...

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The Sattvic Kitchen | thesattvickitchen.blogspot.com Reviews

https://thesattvickitchen.blogspot.com

Saturday, July 16, 2011. Harvesting the seas – the use of sea vegetables in Macrobiotics. In addition to food and medicine, seaweeds have been used since ancient times as fertilizer, insulation material, a source of salt and for use in the manufacturing process of glass. Agar agar, a common seaweed in warmer waters and a natural gelatin, is still used today in the food industry as a filler, emulsifier and stabilizer in processed foods and in cosmetics. Mineral Content of Various Sea Vegetables. Arame is ...

INTERNAL PAGES

thesattvickitchen.blogspot.com

1

The Sattvic Kitchen: August 2010

http://thesattvickitchen.blogspot.com/2010_08_01_archive.html

Monday, August 16, 2010. Macrobiotics in the big apple - A restaurant review. In the 5 following days I spent my time in Manhattan, tasting and evaluating a few of the Macrobiotic restaurants this massive metropolis has to offer, and I found the selection quite satisfying. My review begins with the most well known of the Macrobiotic establishments:. 210 Sixth Ave at Prince St. Another factor related to catering for the general American public is the size of the dishes – huge, much more than the cap...

2

The Sattvic Kitchen: Food and Meditation - The Sattvic Path

http://thesattvickitchen.blogspot.com/2011/06/food-and-meditation-sattvic-path.html

Tuesday, June 28, 2011. Food and Meditation - The Sattvic Path. In the Yoga tradition of India, for example, foods were categorized into 3 groups, according to the 3 Gunas, or tendencies that exist in the universe:. The heavy, dulling foods, causing inertia and laziness in the mind and body, lack of energy and sleepiness. These include meat, old and rotten food and mushrooms among others. Representing the feminine, Yin energy and the Yang, masculine energy, respectively. Once a balance is achieved in...

3

The Sattvic Kitchen: Upcoming Macrobiotic workshop in Koh Phangan - Sunday, July 17th 10AM-3PM

http://thesattvickitchen.blogspot.com/2011/02/upcoming-workshop-in-koh-phangan.html

Monday, July 11, 2011. Upcoming Macrobiotic workshop in Koh Phangan - Sunday, July 17th 10AM-3PM. The Energetics of Food. An Introduction to Macrobiotics. Get a clear overview of the Macrobiotic principles and philosophy of balance. Learn how food effects your body, mind and spirit and about the healing properties of different foods. Learn to adjust your diet in harmony with the climate, season and your personal condition and bring more balance into your life. Learn how to cook simple, delicious, Vegan.

4

The Sattvic Kitchen: Some photos from the first Macrobiotic workshop this season in Koh Phangan, Thailand

http://thesattvickitchen.blogspot.com/2011/02/some-photos-from-first-macrobiotic.html

Friday, February 11, 2011. Some photos from the first Macrobiotic workshop this season in Koh Phangan, Thailand. Cashews and Agar agar. Grains, beans, seaweeds, nuts and seeds. Loraine and Craig preparing Kinpira. Messy Kitchen at its best. Boiling apples in apple juice for delicious apple kanten dessert. Vegetables waiting for blanching. Delicious sweet thai pumpkin. Long rain brown rice salad. Azuki aquash wakame dish - a Macrobiotic classic. February 16, 2011 at 2:36 AM.

5

The Sattvic Kitchen: Wholesome fall recipes

http://thesattvickitchen.blogspot.com/2010/10/wholesome-fall-recipes.html

Sunday, October 3, 2010. Here are two recipes which can can ease the transition for you, using lighter vegetables and fruit in longer cooking methods, since we are still enjoying some warmer days before the cold comes in:. Creamy Mushroom – Leek soup. 1 large leek (or 2 small). 250 grams fresh Champignon mushrooms. 2 tsp light sesame oil. 6 cups water or vegetable stock. 1 10cm piece of kombu seaweed. Pinch white pepper (optional). 189; bay leaf. 3 tbs kuzu dissolved in cold water. 15 cups Apple juice.

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Saturday, July 16, 2011. Harvesting the seas – the use of sea vegetables in Macrobiotics. In addition to food and medicine, seaweeds have been used since ancient times as fertilizer, insulation material, a source of salt and for use in the manufacturing process of glass. Agar agar, a common seaweed in warmer waters and a natural gelatin, is still used today in the food industry as a filler, emulsifier and stabilizer in processed foods and in cosmetics. Mineral Content of Various Sea Vegetables. Arame is ...

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