Peninsula Macrobiotic Network Newsletter  
Number 152 February / March 2012 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 (map)
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 20
Meredith McCarty speaks on Healthy at 100.
Monday, March 19
Julie S. Ong speaks on The Spring Fat Blast Cleanse.
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.

Thank you to the many who contributed generously to our Fundraising Drive! If you would like to support the Peninsula Macrobiotic Community (PMC), tax-deductible donations are accepted in any amount; $10/year is suggested to support the newsletter. See From The Editor for details on contributing by mail.

Monthly Vegan Potlucks! The Peninsula Veggie Potluck People, a spinoff of the Monday Dinners, sponsor monthly vegan potlucks; for details, visit For information or to host a potluck, call John Cabrera at 650 799-7186.

Al Lampell hosts his Communications Seminar on Saturday, February 18, 9:30am-5:30pm, County of Santa Clara, 2310 N. First St., Ste. 104, San Jose, $65 suggested donation, 408 296-0567,

Macrobiotics in the news: see the recent article, Macrobiotics, Eating for balance and vitality, in the January/February issue of Eucalyptus magazine, featuring the Monday dinners sponsored by the Peninsula Macrobiotic Community, Dr. Amy Solomon, Michelle Nemer, Laura Stec, and Meredith McCarty,

New Macrobiotic Restaurant in Berkeley: The Green Earth Cafe & Bakery is now open in Berkeley, 2124 Center St., 510-981-8404; Monday-Friday: 8:30am - 9:30pm, light breakfast fare, full lunch and dinner; Saturday: 11am-3pm, brunch; Sunday: closed. Owners Barbara Johnston-Brown and Ciren Zhuoga serve meals that are Local, Organic, Vegan, Ethical, Sustainable, Macrobiotic (LOVES Macrobiotics).

Michael Bauce cooks and Kaare Bursell lectures at a monthly macrobiotic dinner/lecture in Berkeley at Michael's home, on February 15 and March 14, 6 pm. This event repeats each month through 2012, on the second or third Wednesday of each month. For lecture topic, location and other details, visit Michael's blog at

For a superb vacation, attend the 43rd Annual French Meadows Summer Camp, sponsored by the George Ohsawa Macrobiotic Foundation, in the Tahoe National Forest, July 7-15 (partial stays possible). 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! For information, call 530 566-9765 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.

The North Bay Macrobiotic Potluck Group usually meets the first Sunday of each month in Santa Rosa, contact Stephen Starkweather ( ), 707 542-9739,  
Spring Equinox Celebration
March 19, 2012
Kabocha Squash Soup with Pepitas and Roasted Sage

Creamy Rice Soup with Spring Veggies

Roasted Veggie Polenta Pizza

Tuscan Simmered Cannellini Beans

Braised Cauliflower, Cabbage and Fennel with Green Olives

Mixed Greens Salad with Italian Dressing

Chocolate Dipped
Almond-Anise Biscotti


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 a Saturday cooking class in Palo Alto on March 24, Greens Glorious Greens!, 2-4:30 PM, $60. To register, contact Suzanne Olson at 650 592-2139 For other activities by Meredith 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, 510 527-4367 or

Macrobiotic Counselor Julie Ong teaches macrobiotic cooking classes and does macrobiotic consultations in San Francisco; visit or call 415 312-0241.
I have a simple life. I mean, you just give me a drum roll, they announce my name, and I come out and sing. In my job I have a contract that says I'm a singer. So I sing.
Tony Bennett
Not in achievement, but in endurance, of the human soul, does it show its divine grandeur and its alliance with the infinite.
Edwin Hubbell Chapin
I paint from the top down. From the sky, then the mountains, then the hills, then the houses, then the cattle, and then the people.
Grandma Moses
There is no language of the holy. The sacred lies in the ordinary.
Deng Ming-Dao
Nothing is more simple than greatness; indeed, to be simple is to be great.
Ralph Waldo Emerson
After-Dinner Events
Speakers receive a gratuity from the audience; please show your support and appreciation with a donation ($5-10 suggested).

On February 20, Nutrition Educator and Cookbook Author Meredith McCarty will speak on Healthy at 100. Fascinating research on the longest-living people on our planet shows they eat similarly to what we've learned through macrobiotic teachings. While the seven cultures we'll talk about are far flung around the globe, and know nothing of each other's existence, their food practices are remarkably similar. The most interesting aspect is their agreements as a culture to live in a way that they know ensures a long and healthy lifespan. As the Sardinian (Italy) saying goes, "Akea," "May you live to be 100." Bibliography included.

Meredith McCarty, Nutrition Educator, is the author of three cookbooks including the award-winning Sweet and Natural. She is an associate of the Physicians Committee for Responsible Medicine and has worked in educational programs with Drs. Benjamin Spock, Dean Ornish, John McDougall and Neal Barnard. She is a former associate editor of East West/Natural Health magazine and co-director of the East West Center for Macrobiotics for almost 20 years. Meredith studied macrobiotics with Michio and Aveline Kushi and with Herman and Cornellia Aihara in the 1970s. She has a Senior Certificate in the Art of Cooking from the Kushi Foundation. Meredith received her Nutrition Educator certificate from Bauman College. Visit her website

On March 19, Macrobiotic Counselor Julie S. Ong will speak on The Spring Fat Blast Cleanse. A macrobiotic lifestyle is about living in harmony with nature in accord with the seasons, balancing our life force energy (called "chi" in Chinese) with the environment. Spring is the season of preparation, transition, and renewal, and a time of new beginnings. We naturally think about cleaning our homes and our wardrobes—we should do the same with our bodies. A spring cleanse removes toxins, helping to get rid of digestive problems, migraines, aches and pains, colds and flu, and acne. Benefits include lowered stress, beautiful skin, and the shedding of excess weight. A cleanse boosts energy and revitalizes, so we feel good inside and look good outside.

Julie will talk about living a macrobiotic lifestyle, getting into the specifics of selecting, cooking, and eating foods appropriate to your condition and the season, to start a spring cleanse and optimize energy flow throughout the body. Come and be inspired to feel great everyday in optimum health! Julie is your guide to macrobiotic living and author of The Everything® Guide to Macrobiotics (Adams Media, 2010). She helps men and women of all ages discover the healing and wellness powers of macrobiotics. To find out how she can help you take your health to the next level, visit her site at  
Sea Vegetable-Lettuce and Tofu Salad
Here's a refreshing, cleansing spring recipe:

  • ½ - 1 head iceberg lettuce, torn into 1 inch pieces or desired size
  • 2-3 Tablespoons instant sea vegetables or ¼ cup dried wakame sea vegetables, soaked until tender
  • ½-3/4 cup cucumber rinsed and sliced into thin diagonal half or quarter rounds
  • ½ - 1 red onion, sliced into thin half or quarter moons
  • pinch unrefined white sea salt
  • ½ - 1 pound fresh tofu - medium firmness texture, steamed, then drained
  • 2-3 Tablespoons or to taste umeboshi vinegar or 1 teaspoon umeboshi paste
  • 3 Tablespoons brown rice vinegar
  • ½ - 1 teaspoon organic, unpasteurized, 2 year aged natural shoyu
  1. Place the red onions, cucumbers, and lettuce in a medium sized glass bowl.
  2. Lightly salt the vegetables and mix very gently to thoroughly mix in the salt.
  3. Place a plate on the vegetables in a bowl and press lightly for about 20-30 minutes.
  4. Drain the sea vegetables and chop into bite sized or smaller pieces.
  5. If using regular wakame - bring a small amount of water to a gentle boil in a small saucepan and dip the wakame in and right out of the boiling water using a skimmer or slotted spoon. Drain the wakame allowing it to cool completely.
  6. Place the steamed, drained cool tofu in a small bowl and mash coarsely with a fork.
  7. Mix in the umeboshi vinegar, shoyu and rice vinegar to taste, taking care to keep the texture of the tofu coarse and not too wet.
  8. When the salad is finished pressing, pour off any liquid from the bowl, and then toss in the sea vegetables.
  9. Mix in the tofu mixture.
  10. Serve room temperature or chilled.
  • Add ½ grated red onion to the tofu for a slightly more hot taste.
  • Add ¼ cup finely sliced scallion or chives to the tofu for a bit of hot taste.
  • Pickle the red onions in umeboshi vinegar and water for an hour before tossing into the salad for a more tart, less hot taste.
  • Add finely sliced pears, apples, or persimmons for a sweet taste. Use crunchy textured fruits for the best effect.
  • Omit the tofu and add sliced tangerines to the salad with the ume vinegar only and also omit the shoyu and brown rice vinegar for a lighter effect. This variation is especially delicious with a meal including fried foods.
by Michelle Nemer (see Resources)  
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.

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