a Y U M I hashi M O T O


Yumi Moto is originally from Japan,  a vegan chef influenced by traditional Japanese style cooking and international cuisine. Yumi’s journey to Veganism began in 1984 while attending Newbold College in England. Gathering experience & recipes while exploring the Middle East & Europe has developed Yumi’s flare & style for living & cooking. Returning to Tokyo to develop her recipes, Yumi became a vegan during her pregnancy in 1993. Eventually, her zeal for Vegan Nutrition became focused toward therapeutic healing & anti-aging. Instructing cooking classes and conducting healthy lifestyle seminars have been Yumi’s passion for the last 20 years. In 2002 Yumi moved to the USA as Supervising Chef at Uchee Pines Lifestyle Center in Alabama. In 2007 she joined the faculty at Hartland Institute in Virginia. Venues for her classes often expanded around the East Coast, even up to Canada, where she promoted health & wellness in public schools, churches, universities, clinics, facilities for seniors, health food stores, Whole Foods Markets, and at the University of Virginia. Yumi’s faith and heart-felt concern for people’s health are evident in her presentations. As she travels through life’s journey, Yumi shares her experience and faith with compassion and humility. She delights in seeing people improving their health and encouraging others to do the same. Yumi’s favorite pastimes are swimming, travel, and researching new pathays to optimum health & youthful wholeness. Yumi now resides in Nashville TN.

The goal of this blog is to promote a lifestyle that will result in optimal health and well being. Please feel free to leave a comment if you would like me to come to your group for a health event.


Anti-Aging Seminar in New Jersey

Whole Foods Market Healthy Eating Class

Micro nutrient rich rolled sushi using leafy green veggies and cabbages besides seaweed for rolling. The ingredients are all plant-based nutrient-rich foods!


“Better Way to Health”, Verizon Cable Service,channel 36, free access TV on December 15, 2011

Youtube link: http://www.youtube.com/watch?v=HnUCdA_YtPk
Ayumi Hashimoto from Hartland Institute of Health and Education was one of the two special guests of the weekly show, Better Way to Health*  hosted by Dyane and Calvin. Another guest who appeared via phone was arranged by Ayumi. Dr. Joel Fuhrman is a  board-certified family physician specializes in preventing and reversing disease through nutritional and natural methods. Ayumi’s passion and theme for micro-nutrient rich diet came from his book, “Eat to Live”.

*”Better Way to Health” ran every Thursday evening except for Thanksgiving  from Oct 27 to Dec 15, 2011  This is the 11th year since they started this yearly programs. It is aired on the public access channel in Richmond, Henrico, and all surrounding counties excluding Chesterfield which has its own public access channel. It is a live, call-in an hour long broadcast. Viewers can call in and ask questions, request additional info, etc.
Links to Youtube video: http://www.youtube.com/watch?v=HnUCdA_YtPk

Recipe Links and Photos:

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Green Smoothie

Yummy Banana-Oat Bars

Almond Chocolate Dip

Dr. Fuhrman’s Baked Sweet Potatoes with Apples and Cranberries

Recipes presented at “Better Way to Health” TV program

Pumpkin Coconut Soup

1 onion, diced

1 clove garlic, finely chopped

3 tbsp vegan margarine or olive oil

1 cup vegetable broth

1 14 ounce can coconut milk

2 15 ounce cans pumpkin

1 tsp cumin

1 tsp curry powder

1/2 tsp thyme, rosemary, savory

1 tsp ginger

dash salt

  1. In a large pot, saute the garlic and the onions with oil for 5 minutes, until onions turn soft.
  2. Add remaining ingredients and stir to combine.
  3. Allow to simmer over low heat for at least fifteen minutes, stirring occasionally.
  4. Garnish with:

finely chopped tomatoes and/or minced parsley

Cranberry Relish

2 cups washed raw cranberries

2 skinned and cored tart apples

1 large, whole (peel ON) seedless orange, cut into sections

1 cup turbinado sugar or agave nectar/honey

Set up the grinder with a medium-sized blade on the edge of a table with a large roasting pan or bowl to catch the mix as it grinds. These old fashioned grinders tend to leak some of the juice down the grinder base, so you may want to set up an additional pan on the floor under the grinder to catch the drips. If you don’t have an old-fashioned grinder you can use a grinder attachment on a KitchenAid mixer, you can chop by hand (though that will take a lot of work), or you can chop in a food processor (be very careful not to over-pulse, or you’ll end up with mush).

Pineapple Sweet Potato Casserole

1 lb. can whole sweet potatoes (3 c.)

3 tbsp. butter

1/2 tsp. salt

1/4 c. orange juice

1 c. pineapple, crushed and drained

Mash potatoes, add butter, salt and orange juice; beat until light and fluffy. Add crushed pineapple. Pour into greased 1 quart casserole. Dot with butter. Bake moderate oven (350 degrees) 45 minutes. Last 15 minutes of baking, top with halved marshmallows, also pecan halves and pineapple spears if desired. Bake until marshmallows are melted and golden. Makes 6 servings

Power Greens 2

1 cup water after cooking corns

1 cup onion, chopped

1 bunch kale leaves, chopped

2 tablespoons onion powder

1 teaspoon garlic powder

2 tablespoons nutritional yeast flakes

1 (15 oz) can diced tomato

Cook corns with water and season them. Save the water (with some remaining corns) to cook onion for on medium heat while preparing kale leaves. Add kale and dry seasoning. When kale leaves are soft, add diced tomato and bring to a boil for a few more minutes.


University of Virginia International Center Pasta & Fresh Tomato Sauce

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Technical Education Center (Vocational Class for Public High School)

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Lorna Sundberg University of Virginia International Center

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