Yeshareg Demisse (Yeshi)
Relevant Training:
1988 - Living Food Lifestyle Total Well-Being,
Trained under the direct guidance of the late Dr. Ann Wigmore.
1996 - Dynamics of Macrobiotics: Kushi Institute, Beckett, Massachusetts. In-depth and comprehensive training in macrobiotics diet/lifestyle and the practice of Shiatsu Massage and Ki energy.
Inspiration:
My grandmother, who was a very spiritual person and full of wisdom, had always been my inspiration to love and appreciate nature and never to take for granted God's abundance that is meant to nurture us physically and spiritually. She loved and respected nature as a special gift, loved her greens, beans and flax seeds.
My interest in Living Foods was inspired by my frequent visits to Health Nuts health food store in Manhattan, New York, where I would see people waiting in line for a shot of wheat grass juice. My curiosity to learn more about it led me to Dr. Ann Wigmore (the pioneer in promoting wheat grass juice therapy), with whom I had my initial consultation in 1987.
In the early 80s, I was introduced to Macrobiotics diet and life style through a colleague of mine, who was able to overcome stomach cancer and who made it his mission to create awareness. He was a living miracle that enhanced my belief in natural healing. He has a series of documentary video interviews that can be accessed by clicking here.When I left my 9-5 job in 1996, I enrolled at the Kushi Institute, located in Beckett, Massachusetts and took the intensive three-level training.
My Passion:
I love to cook and share meals with family and friends. I love to experiment and create new recipes, and create a healthier way of preparing meals from existing recipes of different ethnic cuisines. I love to research and expand my knowledge of health promoting herbs and spices, as well as the traditional food preparation of different regions and ethnic groups. My greatest passion of all is to share my knowledge with everyone through my cooking.
I am a strong believer that what we put into our body in the form of food, as well as what we absorb from our environment, contribute a great deal to our well-being. I also believe that while we may have limited control of what our environment (in general) exposes us to, we can make informed choices and have better control of what we eat.
The education and experience I gained through the two different diets and life styles has enabled me to incorporate the basic principles into my own ethnic health promoting, traditional food preparation. My research and study of other traditional and healthy eating habits has also expanded my horizon. It has made me acknowledge that our geographical location, our natural environment as well as our personal physical needs, dictate how and what we should eat to lead a healthy and vibrant life.
It is my hope that the meals in the weekly menus and up-coming additional options would give you an exceptional nurturing experience.
Love and blessings.
Yeshareg Demisse (Yeshi)
If you have any questions please feel free to call me at (718) 536-0747 or e-mail me at ydemisse@aol.com
1988 - Living Food Lifestyle Total Well-Being,
Trained under the direct guidance of the late Dr. Ann Wigmore.
1996 - Dynamics of Macrobiotics: Kushi Institute, Beckett, Massachusetts. In-depth and comprehensive training in macrobiotics diet/lifestyle and the practice of Shiatsu Massage and Ki energy.
Inspiration:
My grandmother, who was a very spiritual person and full of wisdom, had always been my inspiration to love and appreciate nature and never to take for granted God's abundance that is meant to nurture us physically and spiritually. She loved and respected nature as a special gift, loved her greens, beans and flax seeds.
My interest in Living Foods was inspired by my frequent visits to Health Nuts health food store in Manhattan, New York, where I would see people waiting in line for a shot of wheat grass juice. My curiosity to learn more about it led me to Dr. Ann Wigmore (the pioneer in promoting wheat grass juice therapy), with whom I had my initial consultation in 1987.
In the early 80s, I was introduced to Macrobiotics diet and life style through a colleague of mine, who was able to overcome stomach cancer and who made it his mission to create awareness. He was a living miracle that enhanced my belief in natural healing. He has a series of documentary video interviews that can be accessed by clicking here.When I left my 9-5 job in 1996, I enrolled at the Kushi Institute, located in Beckett, Massachusetts and took the intensive three-level training.
My Passion:
I love to cook and share meals with family and friends. I love to experiment and create new recipes, and create a healthier way of preparing meals from existing recipes of different ethnic cuisines. I love to research and expand my knowledge of health promoting herbs and spices, as well as the traditional food preparation of different regions and ethnic groups. My greatest passion of all is to share my knowledge with everyone through my cooking.
I am a strong believer that what we put into our body in the form of food, as well as what we absorb from our environment, contribute a great deal to our well-being. I also believe that while we may have limited control of what our environment (in general) exposes us to, we can make informed choices and have better control of what we eat.
The education and experience I gained through the two different diets and life styles has enabled me to incorporate the basic principles into my own ethnic health promoting, traditional food preparation. My research and study of other traditional and healthy eating habits has also expanded my horizon. It has made me acknowledge that our geographical location, our natural environment as well as our personal physical needs, dictate how and what we should eat to lead a healthy and vibrant life.
It is my hope that the meals in the weekly menus and up-coming additional options would give you an exceptional nurturing experience.
Love and blessings.
Yeshareg Demisse (Yeshi)
If you have any questions please feel free to call me at (718) 536-0747 or e-mail me at ydemisse@aol.com