Peninsula Macrobiotic Network Newsletter  
Number 166 June / July 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, June 16
Julia Ferré speaks on Using Food and Intuition to Thrive.
Monday, June 30
Saci McDonald speaks on Listen and Respond to Your Body with Energy Kinesiology.
Monday, July 7
Observance of Independence Day Holiday, No Dinner.
Saturday, July 26 - Sunday, August 3
French Meadows Summer Camp in the majestic Tahoe National Forest. Call Carl Ferré at 530 566-9765 for camp information and registration.
News and Announcements
The dinner menus for August are now available, click here. Dinner menus for September will be posted when available.

Speakers for August/September:
August 18: Joe Deisher speaks on A Funny Thing Happened on My Way Into the Future...
September 29: Laura Stec speaks on Manage Your Microbes.

The newsletter for August/September is under preparation and will be posted the weekend of August 9-10.

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,

For a superb vacation, attend the 45th Annual French Meadows Summer Camp, sponsored by the George Ohsawa Macrobiotic Foundation, in the Tahoe National Forest, July 26 - August 3. 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 For a Flash presentation on summer camp with sound, click here (Flash does not work on all devices.)

Teachers at this year's camp include Kathleen Brannan Brown, Mike and Maria Chen, Vesna Cupara-Peters, Carl Ferré, Julia Ferré, Karen Garvey, Warren Kramer , Bob Ligon, Kerry Loeb, Mary J. Lore, Chuck Lowery, Saci McDonald, Ronald Peters, MD, MPH, Sanae Suzuki, and Shirley Tung.

For a schedule of the entire eight day camp, click here. For a detailed description of each class, click here.

South of the Border
July 28, 2014
Gluten-Free except Dessert
Chef Gary Alinder

Summer Corn, Potato and Tortilla Soup

Black Bean Enchilada Casserole with Ranchero Sauce

Mexicali Rice and Veggie Salad

Crunchy Pickled Nopal, Carrots and Cauliflower

Mixed Greens with Citrus-Marinated Jicama "Croutons" and Gingery Lime-Cilantro Vinaigrette

Double Chocolate
Peanut Butter Squares

Iced Hibiscus 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, 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 for the events listed below, please visit or call (415) 945-3730.
  • June 24 Cooking Class: Summer Soups, Salads & Sandwiches, Tuesday, June 24, 6:30-8:30 PM, $50, Redwood High School 120/Staff Lounge, 395 Doherty Dr., Larkspur, CA 94939.
  • June 26 Lecture: Diabetes: Eating Well for Prevention & Recovery, Thursday, June 26, 6:30-8:00 PM, $25, Tamalpais High School, Wood Hall Rm. 151, 700 Miller Avenue, Mill Valley, CA 94941.
  • July 22 Cooking Class: Farmers Market Vegan Dinner, Tuesday, July 22, 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.

Chef Laura Stec offers free cooking classes at various libraries in the San Mateo County system:
  • Wednesday, June 25, 2014, 7:00 pm - Easy Cuisine
    Millbrae Library, 1 Library Ave., Millbrae CA 94030
    Contact Warren Netz at 650 697-7607 to register
  • Saturday, July 12, 2014, 3:00 pm - Easy Seasoning
    Foster City Library, 1000 E. Hillsdale Blvd., Foster City CA 94404
    Contact Cynthia Rider at 650 574-4842 to register
  • Tuesday, July 15, 2014, 7:00 pm - Appy (appetizer) Hour
    Tuesday, July 22, 2014, 7:00 pm - Easy Seasoning
    Tuesday, July 29, 2014, 7:00 pm - Manage Your Microbes
    Belmont Library, 1110 Alameda de las Pulgas, Belmont, CA 94002
    Contact Kathleen Beasley at 650 591-8286 to register
For information about Laura and her food-related activities, visit
The idea is to write it so that people hear it and it slides through the brain and goes straight to the heart.
I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.
We can learn to see each other and see ourselves in each other and recognize that human beings are more alike than we are unalike.
Maya Angelou,
After-Dinner Events
Speakers receive a gratuity from the audience; please show your support and appreciation with a donation ($5-10 suggested).

On June 16, hypnotherapist, Reiki master, and author Julia Ferré will speak on Using Food and Intuition to Thrive. Thriving means having enough energy every day to do all the things you want to do. Thriving means you are both healthy and happy. Thriving means you make choices that contribute to your own wellbeing and those friends and family members that you care about.

The key to thriving is consistently eating a healthy diet, specifically tailored to you. This changes throughout the year with the seasons and your own needs. The best way to understand what your body and spirit need from your food choices involves your own inner awareness (intuition). Use your intuition to select the quality foods you need at any given time. Access your intuition to make meals more delicious. Pay attention to intuition and gain more energy, strength, and satisfaction from meals. Intuition helps with all three key aspects of your relationship to food—selection, preparation, and consumption.

This class teaches you how to use your intuition to improve something you do every day—eat! In addition, Julia links this awareness to other aspects of your life, provides a tasty example, and uses examples and exercises from her two-volume best seller, Food and Intuition 101.

Julia Ferré, CHT is a certified hypnotherapist, Reiki master, author, and an intuitive facilitator in helping to enable higher states of consciousness in her clients. Her work includes personal one-on-one sessions, group sessions, workshops, and writing for a worldwide audience. Julia has received certification from the American Council of Hypnotist Examiners (ACHE) and Sylvia Browne and offers sessions for energy, attunement, and personal growth. She is a Level 3 Reiki Master and author of the two volume set Food and Intuition 101, Basic Macrobiotic Cooking, and French Meadows Cookbook. Julia and husband, Carl Ferré, manage the George Ohsawa Macrobiotic Foundation and write for and publish Macrobiotics Today magazine. The Foundation sponsors an annual summer gathering—the French Meadows Summer Camp. Julia lives in northern California with her family. For more information, see:,, or

On June 30, energy kinesiologist Saci McDonald will speak on Listen and Respond to Your Body with Energy Kinesiology. Are you aware that your body knows "everything" about itself? When was the last time you asked it? In this informative and fun evening you will learn about Energy Kinesiology, and the art of muscle testing which is the method used to ask about "the everything." Once the detective work has been done and we discover where the body has blocked energy, we will access the body's own "majestic medicine cabinet" full of wonderful alternatives to conventional medicine. You will learn a few of the gems inside your "cabinet" that you can use immediately to release the blocked energy in your body, gently and effectively.

Saci McDonald has studied under John Maguire at The Kinesiology Institute since 1996. Through the years, she has worked alongside several chiropractors while maintaining a thriving private practice at her home studio in San Rafael, CA. She also travels with her work and teaches classes home and abroad. Saci's favorite working venue is the French Meadows Summer Conference, this year will be her 15th year in attendance! For more information about Saci and her work, visit her website  
Oatmeal Raisin Cookies
Yield: 24 large cookies
This recipe makes delicious large cookies, 4 inches in diameter. Use brown rice flour, teff flour, or amaranth flour for gluten-free cookies. Use any kind of nuts or seeds. Almonds are especially delicious.

  • 1 cup raisins
  • 1 cup water
Dry ingredients:
  • 3 cups rolled oats
  • 2 cups flour
  • 1 tsp. cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
Wet ingredients:
  • 3/4 cup coconut oil, melted
  • 1/2 cup brown rice syrup
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
Other ingredients:
  • 1 cup nuts or seeds
Preheat oven to 350 degrees F. Prepare two baking sheets (oil or use parchment paper). Soak raisins in water while preparing cookie dough.

Mix dry ingredients. Mix wet ingredients. Mix wet into dry. Fold in nuts or seeds. Drain raisins and fold in.

Drop by tablespoonful onto baking sheet. Bake 10 to 12 minutes.

by Julia Ferré  
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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