Mālama Learning Center hosted a macrobiotic cooking workshop on Saturday, which taught attendees how to cook tasty dishes using locally grown vegetables. Macrobiotic Hawai‘i’s Leslie Ashburn led the workshop at Kapolei High School. A graduate of the Kushi International Extension Program in Osaka Japan, Ashburn provided tips on finding seasonal vegetables and how to cook them. She also did a cooking demonstration with a tasting for attendees.

“People may think that macrobiotic cooking is difficult, but it really is a simple and healthy way to live,” said Ashburn. “With the new year kicked off, people often have resolutions to be healthier, and a macrobiotic lifestyle is a delicious way to reach health goals.”

Macrobiotic cooking involves eating a wide variety of foods grown locally, organically and in season, and utilizes a variety of simple cooking techniques. Macrobiotics is a flexible and practical approach to living based on using the world’s healthiest foods and traditional lifestyle practices to achieve wholeness, balance and harmony in all dimensions of our lives. Participants who attended the workshop were also provided with seeds from plants used in the demonstration so they can start their own vegetable garden.

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