Stress and Hypertension

Front Cover
Japan Publications, Jul 1, 1987 - Cooking - 191 pages
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Contents

Understanding Stress and Hypertension 19
19
Menu Planning 45
45
Cookware 51
51
Cooking Attitude 58
58
Soups 90
90
Beans and Bean Products
99
Vegetables 112
112
Sea Vegetables 135
135
Seasonings and Condiments
144
Desserts 157 i
157
Special Needs 171
171
Copyright

About the author (1987)

Aveline Kushi, February 27, 1923 - July 3, 2001 Aveline Kushi was born Tomoko Yokoyama on February 27, 1923 in Yokota, Japan. She was a teacher during World War II, but left to join the World Government Association, an organization devoted to peace. It was while she was there that she changed her name to Aveline. In 1951, Kushi came to the United States to participate in a meeting of students who supported world government. She decided to stay and study at the University of Illinois and Columbia University. As a supporter of the macrobiotic movement, which is a push for people to eat grains and vegetables, but not meat, Kushi took it upon herself to make Americans aware of how full of artifice their food was. In the 60's Kushi moved to Boston with her husband and opened Erewhon, one of the first natural food stores introduced. Kushi wrote many cookbooks, such as "Aveline Kushi's Complete Guide to Macrobiotic Cooking for Health, Harmony and Peace" and "The Changing Seasons Cookbook," and taught cooking classes to those searching for a healthy lifestyle. She helped to make foods like soy sauce, miso and tofu popular. Kushi and her husband created the Kushi Foundation, the Kushi Institute and One Peaceful World, organizations dedicated to promoting macrobiotics. Aveline Kushi died on July 3 from cancer. She was 78.

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