With Chef Sayuri Cockey
SAT DEC 9, 10:00 am - 11:30 am
1-session $45
Join Chef Sayuri Cockey to learn about TENRO — a cooking method practiced by Sayuri using all natural ingredients such as kalo (taro). homegrown sprouted brown rice, hand-collected salt, ryujin ume (Japanese plum), kombu and Hawaiian ogo for restoration of body, mind and spirit. Come and learn about this holistic cooking method. Participants will learn how to make and roast germinated brown rice, which is the base of this tenro. People of all ages can use it to treat pre-symptomatic conditions and illnesses, as well as to improve their health. This class also teaches you how to live a healthier life both physically and mentally. Health is your true wealth.
Please join us in living a healthier lifestyle. You will also learn to cook a special New Year's dish.
"TENRO is dewdrops from heaven. When my dearest friends and family members were ill, when their lives were threatened and could not swallow water, when I could not nurse my daughter Lea, the TENRO went through their hearts and saved their lives."
Sayuri Cockey has been a private chef for 7 years and is the owner of the restaurant Aisunao in Naoshima, Japan since 2001. Her clients have come to Sayuri for recovery from illness and a healthy diet. Sayuri grows vegetables and herbs in her organic garden. She will use these vegetables and herbs as much as possible in the TENRO workshop. Visit www.leai.space for more information.