Peninsula Macrobiotic Network Newsletter  
Number 164 February / March 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, February 17
Patricia Draves and Gerard Lum host a mixer, What Brings You to the Monday Dinners?
Monday, March 17
Dr. Christina Grant speaks on The Top 10 Holistic Ways to Reduce Cancer Risk.
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.

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,

Michael Bauce hosts and cooks at a monthly macrobiotic dinner and lecture at his home in Berkeley, 1922 Ward St, on Friday, February 7 (lecture by Kaare Bursell, Female Order Conditions) and Friday, March 7 (lecture by Michael Bauce, Question & Answer Forum), dinner ($12) is served at 6:30 pm, and the lecture ($10) begins at 7:00 pm; by 12 noon on the Thursday before. For lecture topics and more information on this monthly event, see

The 67th Pacific Macrobiotic Conference takes place March 20-23 in La Crescenta, (LA Area), California. The conference is a chance for people practicing macrobiotics to gather together for an inspiring and relaxing week-end, to make new friends, share meals together and discuss subjects, personal concerns, and topical issues from a macrobiotic perspective as well as keep up with what's happening in macrobiotics around the world. At recent conferences we have discussed such diverse topics as patriarchy, peak oil, developing macrobiotic community, certification, candida, cancer, macrobiotic teacher training, raising children macrobiotically, sustainable agriculture, macrobiotic directory, other healing modalities as suitable adjuncts to macrobiotic practice, and vision improvement.

The gathering is conducted by the participants, who are responsible for setting the agenda for the conference and the meetings are conducted in a cordial atmosphere where every one is encouraged to make their contributions both verbally and non-verbally. The conference is for everyone practicing macrobiotics, from beginners to seasoned veterans.

The conference begins with dinner on Thursday at 5:30 pm. Cost for the full conference weekend is $120 which includes six meals (three lunches and three dinners.) Partial participation is possible at a reduced rate. To register, as soon as possible.

Baja Fresh Macro Favorites
March 17, 2014
Chef James Holloway

Black Bean Soup with
Cilantro and Tofu Sour Crème

Tempeh Enchilada Casserole

Spanish Style Brown Rice with Peas and Corn

Romaine Hearts with
Jicama and Julienne Carrots

Kale and
Roasted Delicata Squash

Carrot, Pineapple and
Coconut Cake

Mint Mélange Tea

More Dinner Menus...

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 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, teaches a cooking class, Cooking with Tofu, on Thursday, March 27, 6:30-9 pm at Palo Alto High School, Room 103, $50. Learn the versatile art of cooking with tofu! With simple and instructive recipes James will guide you through the creation of delicious tofu dishes. The menu will include tofu appetizers, entrees, salad dressing, and dessert. To register, call 650 329-3752 or visit James also 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.
  • February 25 Cooking Class: Winter Roots & Greens, Tuesday, February 25, 6:30-8:30 PM, $50, Redwood High School 120/Staff Lounge, 395 Doherty Dr., Larkspur, CA 94939.
  • March 18 Cooking Class: Healthy Vegan Dinner for Spring, Tuesday, March 18, 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.

The City of Palo Alto offers free workshops with Chef Laura Stec to learn simple tips and techniques on how to create delicious meals and reduce your waste. You’ll get the added bonus of saving money and the environment.
  • Leftover Makeover: Saturday, March 22, 10 AM – 11:30 AM
  • Fabulous Dishes, No Shopping Required (offered twice): Wednesday, April 30, 7 PM - 8:30 PM; and Saturday, May 10, 10 AM – 11:30 AM
Workshops require pre-registration since space is limited. Call (650) 496-5910 or to register.
When you learn not to want things so badly, life comes to you.
Jessica Lange
Serenity is not freedom from the storm, but peace amid the storm.
Beauty endures only for as long as it can be seen; goodness, beautiful today, will remain so tomorrow.
A mind at peace, a mind centered and not focused on harming others, is stronger than any physical force in the universe.
Wayne Dyer
You cannot travel on the path until you become the path itself.
After-Dinner Events
Speakers receive a gratuity from the audience; please show your support and appreciation with a donation ($5-10 suggested).

On February 17, longtime dinner patron Patricia Draves and current newsletter editor Gerard Lum will host What Brings You to the Monday Dinners? (A donation is optional for this event.) Unlike our usual monthly lecture, this will be an informal mixer where everyone participates by providing his/her own answer to the question, and optionally, sharing something which might be of interest to the Monday dinner group—a cooking tip, a book you like, a favorite restaurant, a health practitioner you'd recommend, a service you provide, a cause you're involved with, etc. Questions on topics such as food, cooking, and health are encouraged—perhaps someone in the group can help. The idea is to build connections, share knowledge, draw upon the group wisdom of our community—and have fun!

Patricia Draves has been an enthusiastic patron of the Monday Dinners for many years with an obvious zest for life which she's carried through her many occupations and interests. "Who would have thought, when I first moved to California in 1986, that one day I would be sharing my thoughts on why I chose to follow a vegan diet. It all began about 9 years later when I noticed a flyer in a bookstore in Mountain View with an invitation to come to the Monday night Peninsula Macrobiotic Community for a healthy diet. I recall how good I felt after eating the dinner. The food and the friends I made through the years made me a permanent fixture here. This lifestyle has contributed to my health and happiness. I feel so fortunate to have followed that invitation at the bookstore."

Gerard Lum has been Newsletter Editor since 1990, sets up speakers and other activities of the Peninsula Macrobiotic Community, maintains the website, and photographs for Macrobiotics Today magazine. He has worked as an engineer and currently designs and maintains websites. "I came to the Monday Dinners because of my interests in learning about healthy eating and macrobiotics. The dinners have helped me with that and much more—the connections and friendships that I've made have enriched my life considerably. For me, macrobiotic truly means 'great life'."

On March 17, Holistic Healer and Author Christina Grant, PhD will speak on The Top 10 Holistic Ways to Reduce Cancer Risk. Join Dr. Grant as she discusses topics you won't typically hear in your doctor's office ranging from the importance of strengthening your immune system, nourishing yourself with food, and protecting yourself from toxins to exploring the power of your mind, tending your inner emotional world, and subtle energy healing. Gain new ideas and insights about keeping your body well and even reversing cancer.

Dr. Christina Grant is a holistic healer, intuitive counselor, teacher, and author of The Holistic Approach to Breast Cancer: Every Woman's Guide to Health, Vitality, & Wellbeing. Her views on cancer are partly personal, having experienced a diagnosis of breast cancer a decade ago at the young age of 39. With a PhD in Human Science, she blends meaningful, intuitive life guidance with energy healing and balancing to help people attain physical, mental, emotional, and spiritual wellness. To learn more about Dr. Christina Grant or to contact her, please visit her website at  
Black Bean Soup with Cilantro, Tofu Sour Cream & Avocado
Makes 4 to 5 servings or 4 2/3 cups

Nutritionally speaking, the USDA recommends that Americans eat at least four servings of beans each week, up from the less than one cup of beans per week the average American consumes. Like other plant foods, beans contain fiber and phytochemicals. Beans are especially high in calcium, iron, and magnesium. Unlike other plant foods, beans can replace meat, poultry, eggs, and other protein foods.

  • 1 cup black beans
  • 5 cups water or mild-tasting vegetable broth (2 cups to soak, 3 cups to pressure-cook)
  • 3-inch piece kombu sea vegetable
  • 1 bay leaf
  • 1 onion, diced
  • 2 large cloves garlic, pressed
  • 1/4 cup cilantro plus 5 leaves for garnish
  • 1 teaspoon each oregano, cumin and red pepper flakes
  • 2 tablespoons natural soy sauce
  • 1 tablespoon lemon, lime or orange juice
  • 1/2 cup Tofu Sour Cream (recipe follows)
  • 1 tablespoon avocado, diced small for garnish (optional)
Tofu Sour Cream
Makes 1 cup
  • 1/2 pound fresh tofu, medium or soft
  • 2 1/2 tablespoons apple cider vinegar
  • 1/2 teaspoon natural soy sauce
  • 1/4 teaspoon sea salt
1. Sort through beans for stones by spreading them on a white plate. Rinse beans in water to cover. Drain, and soak in 2 cups water for at least several hours to overnight, or until bubbles form.

2. Drain beans and transfer to pressure cooker with 3 cups fresh water. Bring to boil and slow-boil uncovered for 5 minutes to allow initial gas to escape in the form of froth or steam. Add kombu and bay leaf and cover to bring to pressure, then turn heat low to cook for 1 hour.

3. To make tofu cream, blend ingredients until creamy smooth.

4. When pressure subsides, make beans creamier by stirring briskly with a wire whisk. Add remaining ingredients and cook until onions are tender and flavors are blended, about 15 minutes.

5. Top each serving of soup with a dollop of tofu cream, a couple of cubes of avocado and the cilantro.

Note: For large amounts, figure recipe serves 3. Measure water to barely cover beans.

Lemon-Scented Tofu Sour Cream: Substitute lemon juice for apple cider vinegar.
Horseradish Cream: Add 1 teaspoon fresh horseradish to Lemon-Scented Tofu Sour Cream.

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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