Eating for Healing:

Michio Kushi’s books teach you a whole new and healthful way of eating that could make a drastic difference for people suffering from significant health problems and those seeking a better way of life altogether.

“At Kushi Institute we aim to create meals which combine the greatest health benefits with sensorial delight, and as you will see below, these aspects are remarkably related.”

A Rainbow of Colors

“The bright, rich and varied colors of our vegetable ingredients not only provide a sense of beauty in our meals, they indicate great nutritional potency. We recommend using a variety of colors in each meal, including:”

• “The deep orange of carrots and winter squash, and the golden yellow of sweet corn are indicators of important carotene nutrients that our bodies convert to vitamin A.”
• “Brilliantly green dark leafy vegetables contain high levels of many health-supporting vitamins including A, C, K and the B vitamin folate, and minerals including iron and calcium.”
• “The rich colors of super-nutrient-rich sea vegetables range from green, to the lovely reddish purple of dulse, to the deep black of arame and hiziki. Sea vegetables are not only higher in many nutrients than other vegetables, they contain important nutrients not found in land vegetables including iodine, immune boosting trace minerals, and unique substances that help maintain health on a cellular level and support detoxification.”
• “Even light-colored and white vegetables have great nutritional value. For example, macrobiotics has long promoted sharp-tasting daikon radish as an aid to digestion, and recommends eating raw daikon at meals that include rich dishes with more oil or fish. Recent research corroborates daikon’s digestion benefits, finding raw daikon is abundant in the digestive enzymes diastase, amylase, and esterase, which help break down carbohydrates, fats and proteins. Beneficial chemicals in daikon have also been shown to greatly increase the absorption of beta-carotenes – found in the orange, yellow and dark green vegetables – when these and daikon are eaten at the same time. A 3 oz serving (a 2 in piece, 2 inches in diameter) provides a whopping 34% of our daily vitamin C requirement