Peninsula Macrobiotic Network Newsletter  
Number 163 December 2013 / January 2014 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
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, $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, December 16
Winter Solstice Celebration.
Al Lampell
speaks on Discovering Your Magnificence.
Monday, December 23
No Dinner, Happy Holidays!
Monday, December 30
No Dinner, Happy Holidays!
Monday, January 13
Meredith McCarty speaks on Living a Long and Healthy Life with Macrobiotics.
News and Announcements
The menus for February/March are now available, click here. The newsletter is being prepared and will be posted during the first week of February. The next after-dinner event is on February 17: Patricia Draves and Gerard Lum host What Brings You to the Monday Dinners?

Support the Peninsula Macroiotic Community by making a tax-deductible contribution. For information on our annual fundraising drive, click here.

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.

To reduce expenses, the newsletter is no longer printed and mailed, but will continue online here at To be added to an email list for notifications of newsletter updates (every two months) and other events,

Annual Fundraising Drive: Every Monday night, a collaborative miracle takes place in Palo Alto! Besides healthful and delicious food, each Gourmet Vegetarian Dinner provides networking in a vibrant community, support for those seeking a healthier lifestyle or dealing with a serious condition, education in macrobiotic and other health areas, and a firsthand taste of The Great Life. We have found a formula which has produced magic for 26-1/2 years now!

Your help is needed to support our organization. Donations to the Peninsula Macrobiotic Community (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.

Ways to contribute:
  • cash (please write your name on the contribution envelope)
  • check (payable to "Peninsula Macrobiotic Community")
  • online using a credit card or Paypal account (incurs a service charge), click on the Donate button below
Peninsula Macrobiotic Community

c/o Gerard T. Lum
101 E. Middlefield Road #9
Mountain View, CA 94043-3864
Delivery methods:
  • at the Monday Dinner, enclose your cash or check in a contribution envelope and deposit it in the fundraising box near the entrance
  • mail to the address in the box at right
  • contribute online using a credit card or Paypal account (incurs a service charge), click on the Donate button below
Winter Solstice Celebration
December 16, 2013
Chefs Gary Alinder and James Holloway

Yellow Split Pea Soup with Caramelized Onions

Neat Loaf with Mushroom Sauce

Wild Rice Pilaf with Toasted Pecans

Swedish Braised Red Cabbage

Maple Roasted Butternut Squash

Arugula-Radicchio-Mixed Green Salad with Baby Kale

Cranberry-Orange Nut Bread



More Dinner Menus...


Michael Bauce hosts and cooks at a monthly macrobiotic dinner and lecture at his home in Berkeley, 1922 Ward St, on Wednesday, December 11 (lecture by Kaare Bursell) and Friday, January 10 (lecture by Michael Bauce), dinner ($12) is served at 6:30 pm, and the lecture ($10) begins at 7:00 pm; by 12 noon on the day before. In 2014 the event changes from Wednesday to Friday. For lecture topics and more information on this monthly event, see (find the entry in Older Posts).

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,  
Cooking and Classes
James Holloway, 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 teaches cooking classes and lectures on health topics. To register, please visit or call (415) 945-3730.
  • January 21 Cooking Class: Healthy Chinese New Year Cooking, Tuesday, January 21, 6:30-8:30 PM, $50, Redwood High School 120/Staff Lounge, 395 Doherty Dr., Larkspur, CA 94939.
For more information on Meredith's activities, visit or call 415 272-5525.

Meredith McCarty speaks to the Peninsula Macrobiotic Community.
Meredith McCarty speaks to the Peninsula Macrobiotic Community; be sure to attend her presentation on January 13.
Fear less, hope more; eat less, chew more; whine less breathe more; talk less, say more; hate less, love more; and all good things are yours.
Swedish Proverb
It is a miserable state of mind to have few things to desire and many things to fear.
Francis Bacon
Much Ado About Nothing,
William Shakespeare
It is a myth, not a mandate, a fable not a logic, and symbol rather than a reason by which men are moved.
Irwin Edman
First you jump off the cliff and you build wings on the way down.
Ray Bradbury
After-Dinner Events
Speakers receive a gratuity from the audience; please show your support and appreciation with a donation ($5-10 suggested).

On December 16, Al Lampell will speak on Discovering Your Magnificence. The basic components affecting our perceptions of ourselves, and in seeing the magnificence in each of us, are mind, body, and soul. Considering them in reverse order: our souls are already perfect. Our bodies are just temporary communication tools that we need to keep healthy, through measures such as diet and exercise. Our minds, often split, are usually our biggest issue: we have been programmed with fear and that is the barrier we need to overcome. Our true essence is love and not fear. Our issue is not who we are but who we think we are, and that is where our work begins to discover and realize our magnificence.

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 17 years of experience. Visit his website

On January 13, Nutrition Educator and Cookbook Author Meredith McCarty will speak on Living a Long and Healthy Life with Macrobiotics. Thousands of international studies show the benefits of a plant-based whole food diet. Explore how the longest-living people on our planet eat and live, and how a healthy lifestyle helps prevent obesity and the diseases of our time: heart disease, cancer and diabetes. Discover how macrobiotics, with its dietary and lifestyle recommendations, shares much in common with all of the above approaches to healthy living.

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  
Vegetable Miso Soup with
Tofu, Fresh Shiitake Mushrooms & Ginger
Makes 4 to 7 servings or about 7 cups

Japanese in origin, and now made right here in America with organic ingredients, miso is a fermented soybean paste that is used like a bouillon. It may be added to any of your favorite soups toward the end of cooking for seasoning. Miso tastes great and is a healing food as well. According to The Book of Miso, it contains zybicolin, an element which attracts to itself and expels from the body toxic substances such as radiation, pollution, and nicotine.

Sea vegetables have similar detoxifying properties as miso, but from an element called sodium alginate. Seaweeds are also the highest food source of minerals and trace elements and so contribute to a strong immune system.

Shiitake mushrooms are luscious tasting and have medicinal properties useful in the prevention and treatment of cancer, AIDS and high cholesterol.

  • 6-inch piece wakame seaweed or a pinch of "Ready-to-Use Wakame"
  • 6 cups water or vegetable cooking broth
  • 1 onion family member (yellow, white or red onions or leeks), diced
  • 1 root vegetable (carrot, turnip, rutabaga or parsnip), cubed or diced
  • 3 cups greens ("hardy" such as cabbage, kale and collards, diced, or "soft" such as arugula or watercress, sliced)
  • 1/4 pound firm tofu, cubed
  • 4 shiitake mushrooms, stems trimmed, cut in cubes
  • Miso to taste, about 1/3 cup barley, brown rice or another miso, or part natural soy sauce or tamari (wheat-free soy sauce), up to 1 tablespoon miso or soy sauce per cup water
  • Knob of fresh ginger, peeled and finely grated, about 1 tablespoon
1. Submerge seaweed in water in a 3-quart pot. Bring to boil while you cut the vegetables. Strain out seaweed and when cooled somewhat, cut and return to pot with onion and root vegetable.

2. Bring to boil, then simmer covered until barely tender, 5 to 10 minutes depending on size of vegetables. Add hardy greens (if included), tofu and mushrooms, and cook about 5 minutes more.

3. Dissolve miso in a little of the hot soup broth and add to soup with soft greens (if included) and ginger to simmer very gently for a minute or two before serving.

Note: To maintain an attractive bright green color, add hardy greens cooked separately (such as leftover kale), or raw soft greens, to hot soup just before serving.

For 7 servings, per serving:
Calories: 87     Protein: 5gm     Saturated Fat: 0.2gm     Fiber: 2gm
Carbohydrates: 13gm     Fat: 2gm     Cholesterol: 0     Sodium: 332mg
Calories from Protein: 22%     Calories from Fats: 19%     Calories from Carbohydrates: 59%

by Meredith McCarty,  
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.

Back Issues of the Newsletter and Menus: Click here.

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