Public ClassesChefs' Training Program
Natural Gourmet Institute for Food & Health

Jill Gusman, author of Vegetables from the Sea, is a veteran chef instructor at the NGIHCA. She brings over 20 years experience, commitment and passion to teaching about natural foods and health. Jill is also a food writer, lecturer, private chef and avid gardener. A graduate of the Kushi Institute, Jill combines traditional whole food preparation with macrobiotic and ayurvedic philosophy into everyday cooking. She has appeared on Discovery Health, NPR programs across the country and taught at the Henry Ford West Bloomfield Hospital in Michigan. Most recently she created “Kids in the Kitchen” for Kidzone TV at Mt. Sinai Hospital. Jill loves the great outdoors and is a wild food enthusiast.


Health-Supportive Cooking & Specialty Classes / Macrobiotics

Health Secrets of a Macrobiotic Kitchen
DemonstrationNew Recipes

Whether you’re new to macrobiotics or have been practicing this lifestyle for years, Jill Gusman will show you how to prepare refreshingly delectable summer recipes, designed to strengthen your health all year-long. In addition, Jill will tell you about nutrients that can help curb over-snacking or bingeing and ways to incorporate them into your diet, as well as how simple, tasty condiments can boost the nutritional power of your meals. She’ll also share key lifestyle points that will help support and nurture your good health and your energy levels! Cooling Cucumber Gazpacho with Fresh Dill • Creamy Polenta with Fresh Corn and Chives • Stir-Fried Spicy Tofu with Garlic Sauce • Marinated, Grilled Portobello Mushrooms • Pressed Red & Green Slaw with Herb Vinaigrette • Three-Berry Agar Pudding with Maple-Almond Cream • Sparkling Lemon Balm-Mint Tea. (Vegan)

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  • Thursday, May 1, 6:30 pm - 10:00 pm
    Space AvailableClass Code: 68_SS14

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