25 January 2015
I love Soapnut Liquid.
This is 100% natural soap for our body and hair.
And also for washing dishes and for your washing machine.
This is a fruit; a nut; like a berry; ripen fruit.
(The Liquid comes from the nut.)
Please visit at Pizza Bagus - Organic market
around 10:00am every Saturday!
I think it's reasonable price.
Just 5cc is enough for washing my hair.
And it's not harmful for underground water.
31 October 2014
Vegan Chocolate Cake (wheat-free)
30 October 2014
Apple pie (whole wheat 50%)
5 October 2014
Environment Day! at Fivelements in Bali
Some lectures in the Bamboo pavilion
"Slow, Small, Simple" by Keibo Oiwa (Tsuji Shinichi)
From "efficiently" to "sufficiently".
Stop our never ending competition.
"Slow" is subtraction.
Scale down and downsizing.
The relationship between Little prince and fox.
Truth is by nature self-evident. As soon as you
remove the cobwebs of ignorance that surround it,
it shines clear."
Mahatma Gandhi - Happy Birthday Gandhi! Shine on!
Slow food - by Mary Jane Edleson
She has been living in Indonesia for 34 years!
Good food in Bali
Let Elephants Be Elephants - by Nadya Hutagalung
GMO corn in Bali, Indonesia
4 October 2014
THE ART OF FERMENTATION: HOW TO MAKE YOUR OWN
SAUERKRAUT & KIMCHEE!
Enter the magical world of fermentation with Mary-
Jane Edleson, who for decades has researched and
been inspired by its transformative power, unique
tastes and extraordinary health properties. Mary-
Jane will share scientific, historical and
practical information that will lead you to Kimchee
heaven! At Toko Toko Restaurant (The Kitchen)
Mary Jane Edleson - culinary educator, organic
gardener, author and artist has lived and worked
in numerous countries throughout Asia, including
some 30 years resident in Indonesia. She is a
Founding Member of BISA (Bali Institute for
Sustainable Agriculture), Director of Amertha
Studios, and Convivium Leader of Slow Food Bali.
She was Founder and President (for 20 years) of
Pacific Century Associates, a regional marketing
and communications company based in Indonesia. She
is the author and editor of numerous articles and
books on many aspects of Indonesia. She did post-
graduate Asian studies, and holds a Master of Fine
Arts degree, and is a certified chef and instructor
in 'living food.' She has studied at several
international culinary institutes in the US and
Asia, and has a special interest in food
fermentation. Her Bali food gardens are noteworthy
for abundance and variety. Her main life passion
is the study of world food and its relationship to
Naoko, Osamu, Yuya and Shohei joined in this Fermentation class.
How to make KIMCHEE?
- chop, salt, pack and wait.
Mary Jane Edleson
3 October 2014
DRIVEN BY SIMPLICITY
Locavore has taken Ubud by storm with its focus on
the finest local produce, preferable organic, and
modern cooking techniques. Meet Chef Eelke who will
unclutter your culinary mind by bringing his
magnificent simplicity to the table while revealing
Locavore sought-after secrets.
At Toko Toko Restaurant (The Kitchen)
Naoko and Osamu joined in this class.