Pea Soup with Rutabaga and Onion by Anna Rosenberg
This recipe is by Anna Rosenberg who offers macrobiotic cooking classes and lectures in Toronto Canada. At the end of this recipe you will find her events for February and March.
2 cups split green peas
10 cups water
1 small rutabaga, diced
1 large onion, diced
1/2 tsp  sea salt
2" kombu soaked 5 minutes
*Cook peas with kombu, water and soaking water (from kombu) for 1 hour with the lid on. Add rutabaga and onion and sea salt and simmer for 15-20 minutes longer*.
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At 55 Glendora Avenue (Yonge & Sheppard), Macrobiotic Living is hosting a lecture series and cooking series
Let us meet for a series of evening lectures and discussions on living well and understanding life.
$15 per person per evening including refreshments. Please call or e-mail to reserve your seat 416 590 1413
Beginning February 22nd Tuesday night 7.30pm - 9pm
Applying Yin & Yang to Daily Life
March 1st 7.30pm - 9pm
The Art of Self Diagnosis
March 8th 7.30 - 9pm
Spring Energy
*_Cooking Series
_*$50 per class includes, a meal, recipes, good company and questions answered Menu for Saturday February 12th Cooking Class
_*Desserts
*_Squash Pudding
Nutty Rice Crispy Squares
Trail Mix
Pear & Blueberry Kanten
Orange Almond Cream
Lemon Cookie Pie
Apple Strudel
Menu for Saturday February 19th Cooking Class
_*seitan & Salads
*_Seitan from scratch - hands-on
Quinoa, Parsley & Corn Salad
Blanched Veggies with a Carrot Sesame Dressing Cucumber & Daikon Pressed Salad
Menu for Saturday February 26th Cooking Class
_*Noodles & Pasta*_
udon Noodles & Broth
Pasta Fagioli
Pasta with a Carrot-Beet Sauce
Lasagna with Tofu, Broccoli Sauce and Olives Zaru soba (Cold Noodles, Dipping Sauce & Condiments)
Menu for 6th March Cooking Class
_*Greens*_
Creamy Kale with Mushrooms
Collards, Carrots, Dulse & miso
Watercress with a Creamy Lemon-Miso Dressing Nappa Rolls with Tempeh Tofu-stuffed Collard Greens Carrot Top Condiment (Green Onions & Miso)
Please visit Anna's web site http://macrobioticliving.com/ for more info.
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