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SANTA CRUZ SENTINEL FRIDAY, JANUARY 25, 2019 LIVE IT UP! 17 SANTA CRUZ SENTINEL FRIDAY, JANUARY 25, 2019 LIVE IT UP! 17 "The AI series is so valuable, says Brecke. "Most crucial for me is that we meet once per week, for four weeks. This allows students to make change in their real lives, with full support from both Madia and I, and their fellow students, when we gather together. Shifting your mindset about health and wellness IS challenging, staying on course is made so much easier with support." She finds it very rewarding to watch people feel markedly better over such a short period of time, while they make friends along the way. "The nature of our classes lends itself to a diverse group- we get all walks of life, at all stages in the world of wellness," she adds. "We have been lucky to have folks who are ready to share their troubles and victories, expanding and inspiring their classmates. From MS to Ulcerative Colitis, from cancer to cancer recovery, we see it all. It is an honor to guide people into a more sustainable, vibrant way of being, wherever they are." Wondering about what to expect? Past highlights, Brecke says, include individuals' learning things like "Have questions about how to use turmeric? Coconut butter? Which kombucha is the best? We got you. We promise to show you how to make the shift to AI smooth and so very yummy." Also, each class ends with a meal. "We are famous for feeding students the most delicious meals after a lecture; this is my joy," she adds. Eriko Yokoyama and Masumi Diaz are popular guest instructors. They have been teaching at New Leaf since October 2017, and also create a fresh, probiotic miso dressing through their business Hakouya (sold at farmers' markets and select retailers). Their classes have included Miso, Amazake (sweet, non-alcoholic drink made with cooked rice or cooked oatmeal, and rice Koji), Salt Koji (fermented mixture of Koji, salt and water – can be used as a substitute seasoning for salt), Water Kefir (these grains can be used to make probiotic soda), and Kimchi. They grew up in Japan and moved to the U.S. about 30 years ago. Yokoyama's background includes studying French cooking at Le Cordon Bleu in Paris and owning a restaurant for 13 years. Yokoyama and Diaz met in 2003 through a mutual friend, and soon started making miso and fermented foods together. Yokoyama and Diaz love to shop at New Leaf and respect the company as a "great, heath- conscious store that has been important for our local community for a long time." They truly enjoy teaching at New Leaf. "As a classroom coordinator, Madia is very helpful and makes our classes easy and fun. They are hands- on workshops, along with some lectures." Kids are welcome at class "as long as they are able to be in a one and a half hour class with their parents," says Yokoyama. "Miso- making is an especially fun one for children" (the next miso workshop is Jan. 30). "We feel that since we began teaching at New Leaf, people start recognizing us more and more. It's been so exciting. People take a class, stop by the farmers' market to see us, take more classes, and become repeat customers for our dressing, etc. It's been such a joy for us!" Both women had health problems when they followed 'Western' diets. They call themselves 'true witnesses' of how important it is to add probiotic foods and drinks to our everyday diets. Many Japanese foods are probiotic. "We love to share our experiences and things that we have learned over the last 15 years with people who are interested in this. When we hear positive feedback from attendees, this is such a great reward." They are very passionate when discussing Koji, a "…key ingredient, which is a kind of fungus as a starter of fermentation for many probiotic food and drinks. When we found and learned about Koji by a book written by a third generation of the Koji maker in the Southern part of Japan, we were fascinated about how powerful the microorganism is. That's why we'd like to introduce its merits to as many as possible so they start to incorporate it into their diet to improve dietary life. Koji officially became a national fungus in Japan in 2006." Their goal is to educate people who either have health problems, Supporting Independent Seniors Since 1991 Valley HeigHts Spacious Apartment with Full Kitchen, Washer & Dryer Nutritious Daily Breakfast & Dinner Weekly Housekeeping Phone, TV, & Internet Included Transportation For Local Doctors & Shopping 24-Hour Security Valley Heights Senior Community 925 Freedom Blvd., Watsonville, CA 95076 (831) 722-4884 www.valleyheights.com Affordable Luxury Retirement Living for Seniors CONTINUED FROM 16 CONTINUES ON 18

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