Peninsula Macrobiotic Network Newsletter  
Number 143 August / September 2010 Peninsula Macrobiotic Community

to the
of the
Peninsula Macrobiotic Community
in Palo Alto,

For information on our organization, click on About Us.

Macro Chef's Blog

green onions
     Join the fun at 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, August 9
Al Lampell speaks on Who Do You Think Knows What is Best for You? Hint, It's not You!
Monday, September 6
Labor Day Holiday, No Dinner.
Friday, September 10 - Sunday, September 12
14th Annual Relationship Seminar hosted by Al Lampell in Los Gatos. Information: 408 296-0567
Monday, September 13
Julie Ong speaks on The Beauty Diet: Essential Natural Foods for Beauty and Anti-aging.
Saturday, October 2 - Sunday, October 3
The 11th Annual World Vegetarian Festival Weekend, San Francisco County Fair Building, Golden Gate Park. Information:
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 41st Annual French Meadows Summer Camp was another great success, this year featuring a wide variety of first-time teachers including Dr. Will Tuttle, Dr. David Ludwig, Sheri DeMaris, David Jackson, Jeanne Beveridge, Julie Ong, Christy Morgan, and Claudia Delman. The day after camp ended, 26 campers from as far away as Germany prolonged their fun by reuniting at the Monday Dinner, turning it into a sellout!

Al Lampell, a student/teacher/counselor of A Course in Miracles®, and a facilitator/mediator with over 15 years of experience, teaches his annual Relationship Seminar September 10-12 at the Presentation Center in Los Gatos; $650/couple or $400/individual, includes lodging, all meals, seminar, and materials. For information, call Al at 408 296-0567 or visit

Chef Gary Alinder has started a blog at 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.

Monthly Vegan Potlucks! The Peninsula Veggie Potluck People, a spinoff of the Monday Dinners, sponsor monthly vegan potlucks; for details, visit To host a potluck, call Harold Stephenson at 650 856-1125.

The North Bay Macrobiotic Potluck Group usually meets the first Sunday of each month in Santa Rosa, contact Stephen Starkweather ( ), 707 542-9739, 
Mediterranean Inspirations
September 13, 2010
Creamy Sweet and Tart Chickpea Soup

Summer Vegetable Moussaka

Long Grain Brown Rice- Cabbage-Carrot Pilaf

Steamed Cauliflower with Kalamata Olive Dressing

Mixed Green, Cucumber and Tomato Salad

Semolina-Lemon "Honey" Cake

Mint Tea

More Dinner Menus...

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.

By popular demand, Marin-based cookbook author, lecturer, and macrobiotic food coach Meredith McCarty teaches Saturday cooking classes, 2-4:30 PM, in nearby Menlo Park:
  • August 21, Cool Cuisine for Summer
  • September 18, Bountiful Beans—The Perfect Protein
  • October 16, Italian Cuisine for Cancer Prevention & Recovery
  • November 13, Super Soups
  • December 11, Staying Healthy through the Holidays
  • Healing Cuisine flier (pdf) describing Meredith's monthly cooking classes on the peninsula, September-December 2010.
$55/class or $50/each for two or more. New registration procedure: please send a check made out to Healing Cuisine to Judy Serebrin, 420 Arch St., Redwood City, CA 94062. For more information, call Judy at 415 215-2066 (cell) or 650 364-1659 or For other activities by Meredith including events in Marin, visit or call 415 272-5525.

For information on macrobiotic activities in the East Bay, contact Macrobiotic Health Counselor Michelle Nemer in El Cerrito, or 510 527-4367.

Macrobiotic Counselor Julie Ong teaches macrobiotic cooking classes and does macrobiotic consultations in San Francisco; visit or call 415 312-0241.
Thankfulness is the beginning of gratitude. Gratitude is the completion of thankfulness. Thankfulness may consist merely of words. Gratitude is shown in acts.
Henri Frederic Amiel
Trust your hunches. They're usually based on facts filed away just below the conscious level.
Joyce Brothers
After-Dinner Events
Speakers receive a gratuity from the audience; please show your support and appreciation with a donation ($5-10 suggested).

On August 9, Al Lampell will speak on Who Do You Think Knows What is Best for You? Hint, It's not You! Each person is comprised of spirit, mind, and body. The spirit is perfect because it is made in God's image. The body's purpose is to communicate with others. The mind, the center of our creation, can be directed by fear or by love. In our pursuit of health, we can spend lots of time and energy on the feeding and caring of the body. This is well and good but the key to health and healing is really in the mind, because the body reflects the state of the mind. Healing is moving our mind from a state of fear to a state of unconditional love.

Al is a teacher of unconditional love and is therefore a teacher of healing the mind, which opens the door to seeing things differently and thus discovering how to bring bliss, peace, and love into our lives. Al is a student/teacher/counselor of A Course in Miracles®, and a facilitator/mediator with over 15 years of experience. He teaches his annual Relationship Seminar September 10-12 at the Presentation Center in Los Gatos; $650/couple or $400/individual, includes lodging, all meals, seminar, and materials. For information, call Al at 408 296-0567 or visit

On September 13, Macrobiotic Counselor Julie Ong will speak on The Beauty Diet: Essential Natural Foods for Beauty and Anti-aging. Like most of us, you are probably on the quest for the fountain of youth. In the hopes of reducing fine lines, wrinkles, hyperpigmentation, age spots, and acne scars, you may have tried product after product with no visible results. To make matters worse, most over-the-counter products have harsh chemical ingredients that do more harm than good to the skin. Luckily for you, there are alternative natural remedies right in your own kitchen cabinets or grocery store, which work from the inside out and benefit your health. And you will save money in the long run!

Author of the recently published The Everything® Guide to Macrobiotics, Julie is a certified Natural Chef, Macrobiotic Counselor (a level four graduate of the Kushi Institute), and Spiritual Life Coach. She is passionate about coaching her clients from the wholistic view of macrobiotics, to nurture the self and engage the transformative process of developing one's own intuition and spirituality. Visit her website 
Barley Salad with Roasted Shiitakes
This light grain salad has upward rising energy which helps to eliminate toxins from the liver and promote weight loss. Barley helps dissolve fat deposits in the body and shiitakes are used to break up fatty deposits in the liver from over consumption of meat. Serves 6.

Roasted Shiitakes:
  • 4 oz. shiitake mushrooms, sliced
  • 1 T. garlic, minced
  • 1 T. red onion, minced
  • 1 T. balsamic vinegar
  • 1/8 t. sea salt
Barley Salad:
  • 1 1/3 c. uncooked barley
  • 2 2/3 c. water
  • 1/8 t. sea salt
  • ½ c. lemon juice
  • 1/3 c. olive oil
  • ½ t. sea salt
Other Ingredients:
  • 1 carrot, finely grated
  • ½ medium red onion, finely chopped
  • ½ cup parsley, minced
  • ½ cup sunflower seeds, roasted
1. Preheat oven to 350 degrees. Mix mushrooms, balsamic vinegar, onion, sea salt, and garlic and roast in oven for 15 minutes.

2. Soak barley overnight in water in a saucepan. Add sea salt, bring to boil, reduce heat, and simmer 50 minutes. Allow to cool.

3. Combine lemon juice, olive oil, and sea salt. Combine all ingredients and adjust seasoning if necessary.

by Julie S. Ong
Book Review: The Everything® Guide to Macrobiotics
The Everything® Guide to Macrobiotics
The Everything® Guide to Macrobiotics (Adams Media, 2010, $15.95), by macrobiotic counselor Julie S. Ong, was recently published in July.  The paperback book consists of five chapters covering macrobiotic theory and practice, 15 chapters of recipes, and four appendices of supplementary information.

Unlike some introductory books, which tread lightly over the theoretical aspects of macrobiotics, or avoid presenting them at all, Julie approaches macrobiotic theory head-on—as you might expect from a level four graduate of the Kushi Institute.  Topics covered in Chapter 1 include Chi, or energy; Yin and Yang (fundamental to macrobiotics); What is a Balanced Meal?; How Food Affects Moods; and Connection with Nature.  Practical topics covered in the introductory chapters include The Kitchen as Macrobiotic Playground ("You connect with the essence of cooking by expanding your perceptions and tapping into intuition and creativity"); Menu Planning; and Foods to Reduce or Avoid.

Significantly, Julie also includes coverage of Cooking According to the Seasons: spring, summer, late summer, fall, and winter (Five Element Theory).  Each season is explained, including the major organs that are affected, the corresponding moods and emotions associated with each organ, and appropriate foods and cooking styles.  Her presentation of this seasonal information is understandable and accessible—it is a nice inclusion in the book, and shows her thorough approach.

The theory and practice are complemented by 150 recipes, covering 15 categories of dishes, each with a nutritional analysis by Lorena Novak Bull, RD.  The recipes are often annotated with the effects that the foods and the method of preparation have on you.

Julie presents macrobiotics as an intricate system that has been very well worked out, "a way of living in harmony with the natural order by following the principles and laws of the universe."  Throughout the book, her emphasis is on developing your own understanding about foods and their effect on you, and ultimately developing your own intuitive approach to living, "to guide you back to your center." Her new book is a fine and useful acquisition for anyone with a serious interest in macrobiotics.
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.

Back Issues of the Newsletter and Menus: Click here.

This website uses the Georgia and Verdana fonts, designed for legibility on the computer screen.  Download them free for the PC or Mac from Simply the Best.