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    Geninha is one of the most well known Macrobiotic teachers in Portugal and a regular presence in Spain. She is also author of several cook books regarding Macrobiotic diet and writer of countless articles in numerous magazines in Portugal, since 1990's.

    Mother of 4 children, her attention was drawn particularly to education and children's diet. Now she is an adviser on the field of healthy diet programs for pregnant women, babies and children.

    She is the IMP's co-founder, active since 1985 (previously called Kushi Institute of Portugal). She's also the responsible coordinator for the annual Macrobiotic cooking courses of Instituto Macrobiótico de Portugal.

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    In February 2018 we will be celebrating our 15th anniversary of Holistic Holiday at Sea with almost 2000 participants in the special 10 day program. In May 2017 another company that I helped to  organize, partnered with Weight Watcher's International  to put on cruises for them, I brought on board Macrobiotic teachers, Verne Varona, Lino & Jane Stanchich, Jessica Porter and others form my Holistic Holiday at Sea staff.  Both HHAS and WW are expanding to set sail, multiple times per year.

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    My voluntary roles in the UK Macrobiotic community are as a Director of the MBA and Assessment Co-ordinator. Meanwhile I do a lot of gardening for my home community, which is essential for me between counselling, cooking classes, yoga and shiatsu sessions for those who want them. I enjoy walking, art and dancing, teaching, and I keep a quietly active Space Clearing practise which I love, that takes me to some interesting places. I appreciate all the people that I meet in my work and I support every aspect of maintaining the natural world and natural food production and talk about it whenever I can.

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    Since we last met I have been travelling to India for a week every month to help on a diabetes project. This has involved working with doctors, researchers and specialist nurses to deliver a macrobiotic based health coaching training to nurses so they can better help patients. As part of this I developed protocols to help patients with nutrition, exercise, meditation / mindfulness, sleep and addictions. We were able to monitor results through ongoing measurement of clinical factors. I also project managed the development of a Health Coaching App to help staff and patients work together to get the best results.

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    On the road of macrobiotics since the end 1970’s, having studied in Antwerp, Japan and the USA, they run a shiatsu and cooking school, work and study programs.

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    My name is Ignacio Aragüés Dufol. A former English teacher, I recently graduated from the Macrobiotic Institute of Portugal. I live in Zaragoza, Spain and I currently teach macrobiotics through cooking classes and workshops. I run a website on macrobiotic phylosophy, recipes and current health and environmental issues. I have also had the odd consultation with clients. 

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    Rik Vermuyten graduated in clinical chemistry and was the chief of the laboratory of Nuclear Medicine Department in the Holy Family Hospital in Antwerp, Belgium.  He studied thoroughly in the fields of macrobiotics, natural medicine, phytotherapy, homeopathy, naturopathy, nutrition, biochemistry, acupuncture and Feng Shui.
    For more than 40 years, Rik has helped people who seek to develop a sincere understanding of the natural processes of life and healing, and how to use their own power in the transformation of their lives.  This led him to develop a deep understanding of the energetic aspects of universal phenomena, like the application of the energetic processes to all expressions of life including the economical and social world.  These are the themes in all his courses and workshops, and is also the base of his individual and group coaching sessions.

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    Wellness, well being and well aging - this seems to me to be the adequate healthfull offering to the world and to my clients. I am working on being an example, to have a work-life balance as much as possible in the midst of yin and yang extremes. My mission consists of counselling, giving cooking classes – all ages – and accompaning small groups of people who want a vacation for body, mind and soul in detoxing macrobiotically. I find perseverence, creativity, empathy as well as the courage to be challenged through observing, listening and giving the hand that is needed for each individual.

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    I’m from Alcobaça, Portugal. I was introduced to Macrobiotics in 2008. I'm working with the Portuguese centre “ Instituto de Macrobiótica de Portugal” as a Teacher, counselor and coordinator of the Macrobiotic Course. It’s a privilege to make part of this team who have been doing a wonderful job before and since our Dearest friend Chico left.

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    My name is Kenneth Prange. I was born in Scotland and I am now living in Scotland and in Italy with my wife Angela. I am a consultant in Macrobiotic Bioenergetic medicine and Natural Therapies. I am an International speaker focusing on health and nutrition. I teach vegan macrobiotics and lifestyle modification in 5 countries. I have also been living and practicing the macrobiotic way for 40 years.

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    A former Comunications designer from London is now in Porto, the north of Portugal. You may know me as Azuki too, which is the name of my Macrobiotic Project since 2013. I'm teaching in Porto and at the “Instituto Macrobiótico de Portugal” in Lisbon as a Teacher and Cooking Teacher. I've also worked as a private chef and generaly enjoy sharing the "macrobiotic way of life". I’m responsible for the www.macrobioticsInternational.com webpage which is a platform for comunicating between us and sharing our accomplishments and projects.

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    Flora learnt macrobiotics in Paris, at CIMO, and learned a lot from traveling around some macrobiotic places in Europe. CIMO is a macrobiotic association established in 1980 in Paris by Francoise Rivière, who was a student of Georges Ohsawa. The association was quite dynamic until the late 1990’s, and now it needs a new boost. Flora gives macrobiotic cooking classes and workshops, and cook for lunch at CIMO on Friday and Saturday. She is also planning to open a macrobiotic restaurant in Paris.

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    To complement my work as a Reiki practitioner, I decided to study Macrobiotics. Since 2015, I am running a business dedicated to disseminating Macrobiotics and providing an organized and welcoming atmosphere for therapists working in holistic therapies, particularly in macrobiotics counseling and cooking workshops. Since November 2016, I have been organizing "Meetings with Macrobiotics®" under the theme "the whole is bigger than the sum of the parts", as formulated by Aristotle. The goal is to gather the Macrobiotic Community in Portugal, including both private and professional settings. 

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    In 2006, that passion for Natural Healthcare and Personal Growth, got him to know Macrobiotics and to study at the Instituto Macrobiótico de Portugal, where he took all 3 levels/years of the “Michio Kushi Curricular Course” and more recently the “Specialization on Counselling and Communication Course”. Since 2009 he is a part of the teachers staff at the referred Institute, having also worked at SHA Wellness Clinic, in Alicante-Spain, as a teacher/counselor and clinic manager. Nowadays he works as a freelance consultant (with his own brand “Nuno Félix Teixeira- Natural Helath Consultant”) and a guest teacher in macrobiotic Schools and institutes in Lisbon, Barcelona and Valencia. Also is frequently being asked to speak in Tv shows, corporates organization, schools, and at healthcare events.

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    Gabriele Kushi, BFA, MEA, HC, AAD is the owner of Kushi’s Kitchen and the author of the book The Macrobiotic Kitchen in Ten Easy Steps (with Michio Kushi), Embracing Menopauase Naturally & Ten Macrobiotic Cooking Class Videos that accompany her books. She is a board-certified Holistic Health Practitioner and weaves her studies of macrobiotics, yoga and indigenous healing into her work.

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    I have been involved in Complementary & Alternative Therapies for over 20 years, practicing mainly massage and bodywork using Tuina, Shiatsu, Chi Nei Tsang, Indian Head and Thai Yoga Massage techniques. Also I'm a teacher of Reiki and Qigong ad run regular workshops. I have experience in treating the elderly, sports injuries and musculo-skeletal problems, supporting pregnancy, general health and wellbeing, and have worked in palliative care and with learning disabilities clients. Recently graduated from the International Macrobiotic School (UK) as a Macrobiotic Health Coach. Initially I got into Macrobiotics to improve my own health, but having qualified I see the enormous potential of Macrobiotics to help other people to have a healthy and prosperous life.

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    Director of ESMACA, Escola Macrobiótica de Catalunya in Spain for 7 years. Teacher, macrobiotic consultant and lecturer. My motto is " Only when being conscious of yourself gives the knowledge and the power of decision and creates freedom".

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    My name is Olivier Alan. I have been living and learning with master Liang jun ping in China for the past 10 years ..as master Liang is completely self realized. All his material is from his own experience and direct understanding. There is no revised or outdated practices like qigong or otherwise in his teaching. Everything is freshly created for the benefit of all peoples in the modern world. Prior to China I have also lived in japan for 8 years. Now in Lisbon to bridge the gap between the known and unknown.

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    From Lisbon, Hotel Management graduate in South Africa where the conviction “We Are What We Eat” and a passion for Orientalism grew. In Madeira, along with a ​​radio and television career I studied several complementary therapies and travelled some Far East. Upon completing the Macrobiotics curriculum (3 years) at the IMP as well as the Specialization in Counseling and Communication, I devoted myself to Macrobiotics full time.I promote culinary workshops, food and lifestyle counseling (public and private). I was the Macrobiotic Department Head at Sha Wellness Clinic in Spain. After 2 years working Macrobiotics in Moçambique, I  chose Alentejo to live and there my husband Luis and I opened  (last June) and manage Casa da Cumeada, a macro/vegan bed & breakfast with meals and the vision of becoming a pole of self-development, health and well-being through Macrobiotics. I have IMP as my second “house” where I teach when I am needed.

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    Psychologist by primary professional education, I was always seeker for higher sense and value. I’ve found it in studying macrobiotics and in Makronova as educational institution. I started to work as program coordinator in Makronova 20 years ago, and since 2008 I work here as managing director. Lots of my work is organizational but what I enjoy the most is any opportunity to work directly with people – either through “just” informing them about possibilities that macrobiotic approach and Makronova offer or through lectures and classes that I participate in as lecturer. My special field of interest is work with women, as well as with children and young people.

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    I run a macrobiotic cooking school in Basque Country. I've been teaching macrobiotics for the last 10 years. Work as a personal counselor and write articles and recipes for various whole food brands.

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    Tomas Nelissen started his first macrobiotic cooking classes for the medical staff at the age of 20 where he was supervisor  in a institute of mental health. After 4 years he decided to go to Japan to study with Masunobu Fukuoka, the developer of natural and ecological farming. In this period he met Shizuto Masunaga and Tomas was one of only a few Europeans to study Meridian Shiatsu with him.He came in contact with the macrobiotic movement in Tokyo and followed cooking classes by Lima Oshawa,Sugamotto-San and other members of the movement. He continued his Macrobiotic studies in the US and the Netherlands with Herman Aihara, Michio and Evelin Kushi for over years. With more than 40 years of experience with Shiatsu he is a source of inspiration for others and his pioneer spirit has encouraged many people in Europe and all over the world to go beyond known limits

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    Vigo, Spain

    Macrobiotic Teacher and Counsellor

    Workshops, counselling and lectures in Vigo, Navia (Asturias) and Madrid

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    I was born in Lisbon, in 1983. I inherited this intimate relationship with macrobiotics from my parents, Geninha e Francisco Varatojo, founders of the Macrobiotic Institute of Portugal, running since 1985. From an early age I developed a strong interest for artistic activities and went through a series of experiences: dance, fashion, photography, writing and event productions. It was in 2009 that I began working professionally as a cooking teacher. In 2015 I published a book "Marta's Cookbook - cooking is a form of love", now in its 4th edition. I am now managing, along with my mother and sisters, the Macrobiotic Institute of Portugal, this precious legacy my father left us. Since we’ve lost him, in 2017, the Institute became my priority and my personal mission

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    Tomoko studied Macrobiotics in Japan and got Level 4 certificate at Macrobiotic cooking school of Kazue Omori whose husband is Hideo Omori, a disciple of George Ohsawa. She started practicing macrobiotics 30 years ago, since then she has had no absence from her work on account of illness at all. She has lived in Stockholm for 28 years. Single mother of 4 children. She works as a high school teacher in Japanese on weekdays and has cooking classes, counseling at home on weekends. She has also had cooking classes in England and Japan. She was on TV in Sweden, wrote articles to macrobiotic magazines in Japan, did macrobiotic catering and was a private chef. Macrobiotics in Sweden needs a boost. She wants to promote macrobiotics in Sweden with a dream of One peaceful sustainable world.

     

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    I studied macrobiotics for about 6 years. I graduated from Instituto Macrobiótico de Portugal (IMP), where I also did specialization in counseling and comunication. Before that, I graduated in matemathics and mastered in econometrics. For the last three years, I've been an assistant to the annual macrobiotic at the Institute and started working as macrobiotic consultant.

    My love for macrobiotics is old, even before I knew the term "macrobiotics".