Peninsula Macrobiotic Network Newsletter  
Number 128 February / March 2008 Peninsula Macrobiotic Community

to the
of the
Peninsula Macrobiotic Community
in Palo Alto,

For information on our organization, click on About Us.

green onions
     Scenes from the Gourmet Vegetarian Dinners in Palo Alto

How do I attend the Gourmet Vegetarian Dinners?
Chef Gary Alinder, since 1987
Every Monday, 6:30 PM
First Baptist Church, Palo Alto
305 North California Avenue
at Bryant
1/4 mile East of Alma
Sit Down or Take-out, $15
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, February 25
Elka Vera speaks on Meet the Healer Within: Using Hypnosis to Access Inner Resources for Wellness.
Monday, March 10
Christine Rosche speaks on Essential Cleansing For Optimal Health and Weight Loss.
January - April
The Ethics of Food and the Environment, speakers and films sponsored by Ethics in Society at Stanford University, free. Speakers include Michael Pollan (In Defense of Food: the Omnivore's Solution, March 3) and Marion Nestle (What to Eat: Personal Responsibility vs. Social Responsibility, March 6); films include Super Size Me (February 21). See dept/EIS/ lectures.html
Patrick McCarty
It is with profound sadness that we announce the peaceful passing of Macrobiotic Shiatsu Counselor Patrick McCarty on January 18.

Patrick was an integral part of the Peninsula Macrobiotic Community. For more on Patrick, visit the special page:

Patrick McCarty
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!

Help publicize the Monday Dinners! An easy way to spread the word about our weekly community gathering is to click on the Tell-A-Friend link in the upper left of this page. Just fill out the form with the email addresses of up to two friends, along with any personal comments you'd like to add, and click Submit--this emails your comments along with pre-written details of the Dinners and a link to this website!

Another way to help is to post a copy of our Dinner Menus in public locations. For a pdf file suitable for printing, click here.

The price of the Monday Dinners will increase from $14 to $15, effective February 4. The increase, along with a weekly contribution provided by a generous donor, will help our chefs meet the rising costs of the food required to produce a quality dinner. Also, the head chef will get more pay.

Monthly Vegan Potlucks! The Peninsula Veggie Potluck People, a spinoff of the Monday Dinners, sponsor monthly vegan potlucks. On February 17, 6:30 pm, Harold Stephenson and John Cabrera host (and celebrate their birthdays) in Palo Alto, and in March (date pending), Robert Rohrbacher hosts in Mountain View. For directions or to host a fun potluck, call Diane Wohler at 650 704-0669 or Harold Stephenson at 650 856-1125, or visit

The North Bay Macrobiotic Potluck Group usually meets the first Sunday of each month in Santa Rosa, contact Stephen Starkweather (), 707 542-9739,

Veteran macrobiotic teachers David and Cynthia Briscoe of Macrobiotics America in Oroville, CA have just unveiled a new website,, filled with practical information on macrobiotics. They offer a variety of classes online.
Sea Vegetable Celebration II !
February 25, 2008
Rich Vegetable Broth
with Farro and Spinach

Wild Mushroom Risotto Croquettes

Lentil Casserole with Caramelized Leeks,
Kombu and Dulse

Roasted Winter Veggie Melange

Broccoli Rabe Sauté

Trail Mix Cookies

Chicory Grain Coffee

After Dinner:
Elka Vera
speaks on
Meet the Healer Within: Using Hypnosis to Access Inner Resources for Wellness

More Dinner Menus...

Nature's Bounty from the Sea
From Head Chef Gary Alinder: My mother never said to me, "Gary, eat your sea veggies." While mothers like mine did not know of them, native coast-dwelling people in many parts of the world have eaten sea vegetables for millennia. In recent decades small but important sea vegetable gathering industries have been revived in places as diverse as northern California and western Ireland. During February (11 and 25) and March (10 and 24), I'll include a number of sea vegetable preparations in our Monday night menus. You'll find nutritious and tasty sea vegetables such as dulse, nori, kombu, wakame, sea palm, hijiki, arame and agar in soups, main dishes, side dishes, and even desserts. With their diverse flavors and textures, sea vegetables can be a welcome addition to the diet of all adventuresome eaters. For more information on these nutritional wonders, visit the following:
Cooking and Classes
James Holloway, frequent Guest Chef at the Monday Dinners, does personal home cooking in Palo Alto, in macrobiotic and classical styles, call 650 852-9182.

Marin-based cookbook author, lecturer, and macrobiotic food coach Meredith McCarty offers two cooking classes in Oakland (Saturday 3-5:30 pm, Manzanita Restaurant, 1050 40th St.) and Mill Valley (Tuesday 6-8:30 pm, Homestead Valley Community Center, 315 Montford Ave.):
· Winter Comforts: Vegetable Cobbler Dinner (February 16 and 19)
· Italian Dinner Party (March 15 and 19)
$50/class, information at, 415 381-1735.

Macrobiotic Chef Julie Ong teaches a macrobiotic cooking class on the first Saturday of every month at Manzanita Restaurant, 4001 Linden St (at 40th), Oakland, 3-5:30 pm, $45, call 415 312-0241 to register. Also, she just released her Great Life Playground Workbook and Meditation CD, visit for information.
After-Dinner Events
Speakers receive a gratuity from the audience; please show your support and appreciation with a donation ($5-10 suggested).

On February 25, Clinical Hypnotherapist Elka Vera will speak on Meet the Healer Within: Using Hypnosis to Access Inner Resources for Wellness. The macrobiotic perspective believes in the body's natural ability to heal itself. Similarly, hypnosis helps us access our own inner resources for change and wellness.

You may have heard of hypnotherapy for weight loss, stress reduction and smoking cessation. As a means for connecting with the subconscious mind, hypnotherapy is so much more. The subconscious--often called the "other 90% of the mind"--is the seat of emotions, dreams, creativity, and intuition. It also rules gut reaction, the patterned response, and the autonomic nervous system and its functions, including digestion, heart rate and respiration. As the host to your core beliefs, habitual thoughts and conditioned behaviors, the subconscious holds the key to personal evolution.

The transformational power of hypnotherapy is centered on the hypnotic trance -- a deeply relaxed state of mind that we move naturally into and out of when we daydream, watch television, meditate, even exercise.

Join clinical hypnotherapist Elka Vera on an after-dinner excursion into the realm of the subconscious. Elka will introduce us to the foundations of self-hypnosis and lead us on a hypnotic trance journey to meet our own Inner Healer and Macrobiotic Guide. Through hypnosis, we'll explore the "middle path" and deepen our subconscious connection with making healthy food choices that promote harmony and holistic wellness.

Elka Vera is a certified clinical hypnotherapist, spiritual coach and transformational facilitator. For the past ten years, Elka has been guiding people on the path of personal transformation. She believes that the change you seek can become a process you enjoy. For more information, visit

On March 10, Nutrition Consultant Christine Rosche will speak on Essential Cleansing for Optimal Health and Weight Loss. Environmental and internal toxins can have serious effects on your metabolism and endocrine system. Christine will cover the following topics and more:

  • the effects of toxins, including weight gain and difficulty losing weight
  • the top five hormone disruptors and how to avoid them
  • foods that make you toxic
  • foods that help you detoxify
  • identifying your toxic burden
  • your genetic detox type
  • spring cleaning of your body and your life.

Christine Rosche, MPH, CBT is a Nutrition Consultant, Nationally Certified Biofeedback Therapist, and Medical Hypnotherapist. She has 25 years experience in health care, including 10 years at Stanford University Medical Center. She is in private practice in Palo Alto, specializing in integrative nutritional counseling for your unique metabolic body type, sugar and carb addictions, eating disorders, metabolic syndrome, diabetes, and digestive imbalances. She is the author of Light Living: An Integrated Approach to Health and Weight, and has developed a 12 module course on healthy eating and weight loss. For more information, visit her website
Miso Soup
Miso is a paste made from fermented soy beans, a grain, and sea salt. Several varieties and flavors are available to enjoy and explore. You can make miso soup a different way every day of the year. Let the available seasonal vegetables and your imagination be your guide!

Yield: 4-6 servings

  • 1 6-inch dry strip of wakame sea vegetable
  • 1 teaspoon sesame oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons ginger, peeled and minced
  • 1 carrot, sliced
  • 1 broccoli head, cut in bite-size pieces
  • 1/2 cup cooked rice or millet - optional
  • 4 cups water or vegetable broth (vary to achieve desired consistency)
  • barley or rice miso, about 2 tsp per cup of soup (vary to taste and health condition)
  • parsley for garnish
Soak the wakame for 15 minutes then cut into 1-inch pieces. Cut the stem even smaller. Heat oil in a heavy stainless soup pot. Sauté the onion, garlic and ginger until the onion is translucent. Add the wakame and water, bring to a boil and cook on a medium flame for 10 minutes. Add the carrot and broccoli. Be certain water is covering all the vegetables. Bring this to boil again then simmer for 5 minutes. Add the rice and simmer for a few minutes longer. Blend the miso in each bowl individually. Place a sprig of parsley on top of the soup and serve.

by Patricia Becker
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: To get a printed copy of the Newsletter and Dinner Menus delivered by postal mail, or call the phone number below. To offset the expense of producing the Newsletter and Menus, we suggest a contribution of $10/year or more. The date and amount of your last newsletter contribution appears on your mailing label. Write checks to "Peninsula Macrobiotic Community", and mail to Gerard Lum, 101 E. Middlefield Road #9, Mountain View, CA 94043, 650 903-0447.

We periodically review our mailing list. Those who have not made a recent contribution are subject to removal.

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. Send contributions to the address in Mailing List Policy above.

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