We love food: thinking about food, talking about food, eating food, learning new traditional ways to prepare food and watching closely as cutting edge science continues to corroborate macrobiotic tenets. But mostly we love sharing what we know and what we make!
Our cozy space at Yonge and Lawrence is a resource for specialty macrobiotic products, cooking classes, and incredible prepared macrobiotic food to-go. We strive to make all of our food delicious, fresh, organic and nourishing.
Upcoming Courses and Workshops
|Sauteed Greens with Tofu
½ head nappa or bok choy ½ pound fresh tofu Sesame oil Sea salt Shoyu Fresh ginger, grated finely 1 onion (optional) Press the tofu. Cut tofu into smaller 1-inch square chunks. Slice nappa or bok choy into large diagonal strips about 2 inches wide. Slice onions sliced into half…more
|Pan Fried Nori Balls
1 cup short brown rice, washed ¼ umeboshi plum 1 ¼ – 1 ½ cups water Pinch of Sea salt ½ sheet Nori, torn in halves Sesame oil or safflower oil Shoyu or tamari Gently wash grain in cool water. Soak 6-8 hours in spring water. Place grain in a…more
The quality of our health is primarily determined by our daily food choices (we literally are what we eat!) as well as our activities and lifestyle. Each day – through our choices – we can create or lose our health. The term macrobiotic was first used by Hippocrates to describe people who were healthy and lived a long time. It is the Greek term for great life or long life. Other classical writers such as Aristotle used the term to describe a lifestyle,
including a simple, balanced diet, that promoted health and longevity.