Peninsula Macrobiotic Network Newsletter  
Number 171 April / May 2015 Peninsula Macrobiotic Community
 

Welcome
to the
Newsletter
of the
Peninsula Macrobiotic Community
in Palo Alto,
California!

For information on our organization, click on About Us

Dinner Menus

Macro Chef's Blog

Meetup Group

Earth
 
     Join the fun at the Gourmet Vegetarian Dinners in Palo Alto

 
 
How do I attend the Gourmet Vegetarian Dinners?
 
Chef Gary Alinder, since 1987
Chef James Holloway
Every Monday, 6:30 PM
First Baptist Church, Palo Alto
305 North California Avenue
at Bryant (map)
1/4 mile East of Alma
Sit Down or Take-out, $18
Reservations Requested:
Call 650 599-3320 by
Monday 9:30 AM.
 
Open to everyone. Communal seating--new people easily integrate into our friendly group, which includes many singles. Make new friends on Mondays!

   
 
Coming Events
 
Monday, April 6
Judy Serebrin introduces Re-Evaluation Counseling (RC). A free event!
 
Monday, April 20
Michael Rossoff speaks on Longevity in the Age of Disease. Michael will be available for health consultations in Woodside, April 20-22, call 650 274-1084.
 
Monday, May 11
28th Anniversary Celebration!
 
Monday, May 18
Dr. Christina Grant speaks on Findhorn: Insights from an EcoVillage.
   
 
News and Announcements
Make a date with a friend to meet at a Monday Dinner, or come by yourself and make new friends! Either way, you'll get a great meal and a lot more--everyone wins!

Concerned about greenhouse gas emissions and the health of the planet? One of the best ways to reduce your carbon footprint is to choose locally grown, vegetarian foods. Try it out at the Gourmet Vegetarian Dinners in Palo Alto (where the food is actually vegan, even better)!

To be added to an email list for notifications of newsletter updates (every two months) and other events,

On May 11, 1987, Chef Gary Alinder cooked a Gourmet Vegetarian Dinner for the Peninsula Macrobiotic Community at St. Bede's Church in Menlo Park. That first cooking gig marked the start of a regular Monday Dinner event-along with its associated friendships, educational activities, and community-which has repeated itself well past 1000 times. Join us on May 11 to celebrate our remarkable 28th Anniversary!

Macrobiotic Counselor and Licensed Acupuncturist Michael Rossoff will lbe available for macrobiotic consultations April 20-22 in Woodside--for information, call Ken Becker, 650 274-1084. Michael is appreciated for his attentiveness to each client's history and current needs, then for his ability to give clear and valuable explanations. He uses his education and experience with Chinese medicine and macrobiotic teachings, along with his knowledge of western medicine, to provide articulate and meaningful feedback for his clients. His counseling sessions also provide detailed recommendations for foods as well as lifestyle changes and priorities. Depending on the situation and need, a session can reach to the subtle qualities of mind and spirit that can profoundly impact someone's life. He is also a gifted acupuncturist with the ability to effect deep and lasting changes. For more information, visit http://michaelrossoff.com.

On April 20, Michael will speak after dinner on Longevity in the Age of Disease; for details, click here.
   
 
Earth Day Celebration: A Spring Version of Thanksgiving
 
April 20, 2015
$20
 
Chef Chuck Collison

Shiitake and Wild Mushroom Broth with Slivered Colorful Root Veggies and Spring Onions

Asparagus Leek and Tofu Frittata

Herbed Quinoa and Cauliflower Pilaf

Tarragon Glazed Green Beans with Slivered Almonds

Fresh Salad Greens with Lemony Vinaigrette

Chocolate Chip Cookies

Tea

More Dinner Menus...

 
The Spring 2015 issue of Macrobiotics Today, published by the George Ohsawa Macrobiotic Foundation, is available for free viewing online, click here. This issue is a special tribute to Michio Kushi, macrobiotic teacher, author, and leader who passed away on December 28, 2014. The online issue is in color and features rare photographs of Michio by Michael Rossoff, and photographs of the memorial service in Boston by Nancy Adler.

For a superb vacation, attend the 46th Annual French Meadows Summer Camp, sponsored by the George Ohsawa Macrobiotic Foundation in the Tahoe National Forest, July 4 - 12. The camp includes vegan meals prepared by expert staff, lectures on macrobiotics, cooking classes, shiatsu massage, yoga, Qigong, hiking, dancing, variety show, and much more! This will be the last camp in the Tahoe National Forest; the 2016 camp will be at another facility to be determined. For a Flash presentation on summer camp, click here. For information, call 530 566-9765 or visit http://ohsawamacrobiotics.com.

Support the Peninsula Macrobiotic Community (PMC)! Your help is needed—donations to the PMC are accepted in any amount, and are applied to food costs, a large, required insurance payment, and other operating expenses. Donations are tax-deductible, as the PMC is a 501(c)(3) nonprofit.


Chef Gary Alinder has started a blog at http://macrochef.wordpress.com. Tune into Gary's views on a variety of subjects including food and health, and leave your comments! He has also posted a recipe archive which includes soups; main dishes; sauces, gravies, and dressings; and desserts and snacks.

The North Bay Macrobiotic Potluck Group usually meets the first Sunday of each month in Santa Rosa, contact Stephen Starkweather ( ), 707 542-9739, http://www.northbaymacro.org.  
Cooking and Classes
Michael Bauce and Marta Serda are busy with macrobiotic activities in Berkeley:
  • Takeout meals on Tuesday nights: Michael and Marta offer macrobiotic meals to-go every Tuesday evening from 5-7 PM in Berkeley. All meals are home-cooked and macrobiotic using locally sourced and organic food. Meals can be ordered online at https://josephine.com (click on the Tuesday meal to go to the meal page, then RSVP with your cell phone number to get the pick up address by text message), or if you don't have text messaging, by emailing Michael () . Photos and descriptions of past meals by Michael and Marta are available at https://josephine.com/cooks/michael-and-marta-food.
  • Michaels's Macrobiotic Blog: http://berkeleymacrobiotics.blogspot.com. Includes recipes, articles, photos and more.
James Holloway, Chef at the Monday Dinners, does personal home cooking in Palo Alto, in macrobiotic and classical styles, call 650 302-1251.

Marin-based cookbook author, lecturer, and macrobiotic food coach Meredith McCarty teaches cooking classes and lectures on health topics. To register for the events listed below, please visit http://www.marinlearn.com or call (415) 945-3730.
  • April 21 Cooking Class: Healthy Italian Cuisine, Tuesday, April 21, 6:30-8:30 PM, $50, Redwood High School 120/Staff Lounge, 395 Doherty Dr., Larkspur, CA 94939.
  • April 23 Lecture: Healthy Eating for Healthy Aging, Thursday, April 23, 6:30-8:00 PM, $25, TAM High, Miller Ave. at Camino Alto, Mill Valley, CA, Room 151.
  • May 19 Cooking Class: Healthy Moroccan Cuisine, Tuesday, May 19, 6:30-8:00 PM, $50, Redwood High School 120/Staff Lounge, 395 Doherty Dr., Larkspur, CA 94939.
  • May 28 Lecture: The Healthy Vegan: Plant-Based Menu Planning, Thursday, May 28, 6:30-8:00 PM, $25, Sir Francis Drake High School, 1327 Sir Francis Drake Blvd., San Anselmo, CA, Room 207.
For more information on Meredith's activities, visit http://healingcuisine.com or call 415 272-5525.

Chef Laura Stec teaches a series of four, free, Now We're Cooking Adult Cooking Classes at the Belmont Library (series description): All classes are on a Tuesday evening, 7:00-8:00 pm. Call the library to reserve, 650 591-8286. Library address: 1110 Alameda de las Pulgas, Belmont, CA 94002.

Meredith McCarty speaks to the Peninsula Macrobiotic Community.
Meredith McCarty speaks to the Peninsula Macrobiotic Community.
After-Dinner Events
Speakers receive a gratuity from the audience; please show your support and appreciation with a donation ($5-10 suggested).

On April 6, Artist and longtime Monday Dinner patron and volunteer Judy Serebrin will introduce Re-Evaluation Counseling (RC). (This is a free event, no donation required.) RC is a set of effective tools and theories based on the experience of many people over many years, for attaining our best visions for ourselves and for the people around us; and for reclaiming our full humanness! Come learn about how listening to others can improve your life in many of the following ways by allowing you to:

 
We cannot change anything until we accept it. Condemnation does not liberate, it oppresses.
Carl Gustav Jung
When I have been listened to and when I have been heard, I am able to re-perceive my world in a new way and to go on. It is astonishing how elements that seem insoluble become soluble when someone listens, how confusions that seem irremediable turn into relatively clear flowing streams when one is heard. I have deeply appreciated the times that I have experienced this sensitive, empathic, concentrated listening.
Carl R. Rogers
Instead of looking at life as a narrowing funnel, we can see it ever widening to choose the things we want to do, to take the wisdom we've learned and create something.
Liz Carpenter
   
 
  • act more flexibly
  • heal from past hurts
  • gain hope in new areas
  • improve relationships
  • get support as a parent
  • gain a greater understanding of others
  • become more empowered, emboldened, and more!
An RC Fundamentals Class to teach basic co-counseling skills and liberation theory will begin in April 2015 and will meet on Tuesday evenings from 7-9:30pm. There will be a charge for the 20-week class on a sliding scale. No one will be turned away for lack of funds! Information about the class will be provided at the introductory evening. Contact Judy at 415 215-2066 or by for more information

Judy Serebrin is a mixed-media artist and teacher. She has been practicing Re-evaluation (RC), or Co-counseling, since 1994 and teaching for over ten years. She lives in Redwood City with her partner and newly adopted retired-racing greyhound.

On April 20, Michael Rossoff, Macrobiotic Counselor and Licensed Acupuncturist, will speak on Longevity in the Age of Disease. Modern medical science in the 21st century claims many advanced and sophisticated techniques-from diagnosis to treatment. Meanwhile statistics show that almost fifty percent of Americans live with a chronic and compromising health condition, about twenty-five percent with multiple conditions.

The four top causes of death are diseases that significantly relate to dietary and lifestyle practices: cardiovascular disease, cancer, respiratory diseases and diabetes. (This talk will not focus on cancer.) For both prevention and improvement, personal choices give us the power to be in charge of our health. Even chronic conditions can respond surprising well if we recharge our health with diet and other common sense care. A new vision of healthy living and personal commitment is within your hands.

This talk will focus on the elements of change that can create and sustain life. Which foods and lifestyle changes will matter most? How to alter addictions to sugar, salt, alcohol and junk foods? Do supplements bring greater health? What can we learn from other cultures who have lived long lives? And how to select the most empowering changes from a seeming endless list of "good" things to do?

Michael has been involved in macrobiotic and natural healing for 45 years. After studies with Michio Kushi in the '60s and '70s, he directed various macrobiotic centers in the Washington, D.C. area for 20 years. In addition to teaching and counseling, he published a macrobiotic magazine, MacroMuse, for 7 years in the 1980s. Further, Michael has taught in many cities in the U.S., Canada, Europe and in Israel. Currently he travels to teach and counsel in the U.S, most frequently to the Washington, DC area, plus England. From his home office in Asheville, N.C., he sees clients for counseling and acupuncture, and frequently works with clients both in the U.S. and abroad by phone and Skype.

Michael will be available for macrobiotic consultations April 20-22 in Woodside--for information, call Ken Becker, 650 274-1084. Michael is appreciated for his attentiveness to each client's history and current needs, then for his ability to give clear and valuable explanations. He uses his education and experience with Chinese medicine and macrobiotic teachings, along with his knowledge of western medicine, to provide articulate and meaningful feedback for his clients. His counseling sessions also provide detailed recommendations for foods as well as lifestyle changes and priorities. Depending on the situation and need, a session can reach to the subtle qualities of mind and spirit that can profoundly impact someone's life. He is also a gifted acupuncturist with the ability to effect deep and lasting changes. For more information, visit http://michaelrossoff.com.

On May 18, Christina Grant, Ph.D., intuitive counselor, healer, and author will discuss Findhorn: Insights from an EcoVillage. Dr. Grant will share her experience and take-aways from her recent visit to the world's foremost intentional community located in Northern Scotland. We'll also learn a bit on how to grow your own organic garden more successfully with the aid of nature spirits, a practice well-established in the flourishing Findhorn gardens. Come participate in this discussion so we can share the many ways to live more harmoniously with the earth and each other from the perspective of this international spiritual community and ecovillage.

Dr. Christina Grant promotes body-mind-spirit integration and wellness from a holistic perspective. She works both in-person and by phone to guide people toward greater clarity and peace of mind. Her work includes releasing mental and emotional stress, helping people connect with their authenticity, and navigate relationships and life circumstances with greater ease and confidence. She is the author of The Holistic Approach to Breast Cancer: Every Woman's Guide to Health, Vitality, & Wellbeing.  
Pasta with Braised Greens & Butter Beans
Makes 3 servings or 4-1/2 cups

What are known in Italy as butter beans, we in the US call baby lima beans. When I don’t prepare them myself, I choose Eden Foods organic canned beans because the beans are cooked with kombu seaweed and are salt­-free. Also, Eden uses cans with a lining that is free of bisphenol­-A (BPA). Including wine as the only liquid turns the greens an off­-color, but with a smaller amount of wine, the color is retained and an interesting flavor element is added.

Ingredients
  • 2 quarts water
  • 1/4 pound gluten-free whole grain pasta such as Lundberg brown rice penne or rotini, or spaghetti, broken in halves; or Ancient Harvest quinoa and corn rotelle
  • Oil to brush skillet
  • 2 large cloves garlic, pressed
  • 1 teaspoon fresh rosemary, minced
  • 1/2 teaspoon chili pepper flakes
  • 1/2 teaspoon sea salt
  • 1/4 cup white wine mixed with 1/4 cup vegetable broth or water
  • 1/2 pound baby broccoli/broccoli rabe/rapini/broccolini, about 6 cups, ends discarded, stems sliced on the diagonal, leaves cut in 1/2 inch pieces
  • 1 cup cooked butter beans, homemade, or canned (a 14 ounce can contains 1-1/2 cups), drained and broth reserved
  • 2 teaspoons thickener (kuzu root starch or arrowroot powder) dissolved in 1/2 cup bean broth or water
  • 2 teaspoons extra virgin olive oil or truffle oil
1. Bring water to boil in a 3-quart saucepan. Add pasta and cook until done, about 10 minutes.

2. Meanwhile, brush the bottom of a medium-large skillet with oil. Add garlic, rosemary, chili pepper, salt and liquid (white wine and vegetable broth or water). Bring to boil, then add greens. Cook until greens begin to become tender, about 2 minutes. Add beans and cook about 5 minutes more. Mix thickener with broth or water, add to pot, and stir to thicken.

3. Drain pasta and mix with 1 teaspoon oil. Add the other teaspoon oil to greens in pot. Transfer pasta to serving bowls and top with vegetable-bean mixture.

Variation: Substitute braising greens (baby kale and chard leaves, and beet greens) for broccoli. Discard small portion of stem ends, then layer in a pile and slice once each lengthwise and crosswise. 1/2 pound yields 8 cups. To retain the beautiful colors, blanch the greens in boiling water for pasta. Cook for 3 minutes. Scoop out with a skimmer/flat strainer and add to saute pot. When boiling resumes, add pasta to cook.

For 3 servings, per serving:
Calories: 278   Protein: 13gm   Saturated Fat: 0.8gm
Fiber: 11gm   Carbohydrates: 45gm   Fat: 5gm
Cholesterol: 0   Sodium: 290mg
Calories from Protein: 19%
Calories from Fats: 16%
Calories from Carbohydrates: 65%
Nutrition note: With just ¼ teaspoon salt, sodium content is reduced to 160mg.

by Meredith McCarty (reprinted by permission, more of Meredith's recipes are available at http://healingcuisine.com)  
Community Connection
From The Editor
Email Notification of Newsletter: To receive an email notification each time the Newsletter and Dinner Menus are published on this site (every two months), .
 
Mailing List Policy: The newsletter and dinner menus are no longer sent by postal mail; the last issue mailed was October/November 2012, No. 156.

Tax-Deductible Contributions: We welcome and can use additional contributions to the Peninsula Macrobiotic Community, as income from the Dinners does not pay all of our expenses. We are a nonprofit organization, so additional contributions are fully tax-deductible. Write checks to "Peninsula Macrobiotic Community", and mail to Gerard Lum, 101 E. Middlefield Road #9, Mountain View, CA 94043, 650 903-0447.

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