While Sea vegetables are nutrient rich, alkaline forming and research suggests have the ability to help eliminate substances that may be toxic to us. Many people often not quite sure how to add more of these nutrient-rich foods to their meals. In this course, we learn how to use sea vegetable in macrobiotics.
We study how to make kombu broth
kombu broth is a mother stock for miso and other soups. it can be used as a base for any of the soup recipes. Kombu groups in deep ocean water , is a natural flavour enhancer and has the ability to soften other foods that are cooked with it. For example, Kombu contains enzymes that help to break down sugars in beans, increasing their digestibility
|Price:||950 baht/person||You can pay the fee at our RSM office|
|Pick up Time:||9.00 am – 9.30 am||please wait at the lobby|
|Class Size :||2-8 person||You have your own place to cook|
|lesson hours||9.30 am – 2.00 pm||You will learn 5 Dishes + 1 Desert- Macrobiotic Recipe|
We study how to make TOFU
In our macrobiotic course, we study how to make TOFU from soybeans. Tofu has an excellent source of protein and contains all eight essential amino acids. it is actually easier than you might expect and well worth the effort.
|Macrobiotic Sea Vegetable Recipes