Peninsula Macrobiotic Network Newsletter  
Number 172 June / July 2015 Peninsula Macrobiotic Community

to the
of the
Peninsula Macrobiotic Community
in Palo Alto,

For information on our organization, click on About Us

Dinner Menus

Macro Chef's Blog

Meetup Group

     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, $18
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 22
Saci McDonald speaks on Body Wise: An Introduction to Energy Kinesiology.
Saturday, July 4 - Sunday, July 12
French Meadows Summer Camp in the majestic Tahoe National Forest. Call Carl Ferré at 530 566-9765 for camp information and registration.
Monday, July 6
No Dinner, Independence Day Weekend.
Monday, July 13
Verne Varona speaks on DARE TO LAUGH! -- Discovering Humor in Every Day Life.
Monday, July 20
Meredith McCarty speaks on Checklist for Inspiration.
News and Announcements
New! View a slideshow of the Monday Dinners and other activities of the Peninsula Macrobiotic Community!

Visit and like our Facebook page, The Monday Night Vegetarian Dinners in Palo Alto!

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!

Concerned about greenhouse gas emissions and the health of the planet? One of the best ways to reduce your carbon footprint is to choose locally grown, vegetarian foods. Try it out at the Gourmet Vegetarian Dinners in Palo Alto (where the food is actually vegan, even better)!

To be added to an email list for notifications of newsletter updates (every two months) and other events,

Morning Do-In exercise at French Meadows Summer Camp

For a superb vacation, attend the 46th Annual French Meadows Summer Camp, sponsored by the George Ohsawa Macrobiotic Foundation in the Tahoe National Forest, July 4 - 12. The camp includes vegan meals prepared by expert staff, lectures on macrobiotics, cooking classes, shiatsu massage, yoga, Do-In exercise (pictured above), Qigong, hiking, dancing, variety show, and much more! This will be the last camp in the Tahoe National Forest; the 2016 camp will be at another facility to be determined. For a Flash presentation on summer camp, click here. For information, call 530 566-9765 or visit

Teachers at this year's camp include David and Cynthia Briscoe, Ronald Koetzsch, PhD, Mary J. Lore, Haruo (Larry) Kushi, ScD, Sheri DeMaris, Bob Ligon, Laura Stec, Julia Ferré, Carl Ferré, Gabriele Kushi, Mike and Maria Chen, Kerry Loeb, Patricia Becker, Shirley Tung, Saci McDonald, and Mark Vilkaitis.
Early Summer Southern Style Macro Vegan
June 22, 2015
Chef Gary Alinder


Black-Eyed Pea-Sweet Potato Soup with Collard Greens


Summer Vegetable Succotash

Long Grain Brown Rice Pilaf with Toasted Pecans

Mixed Green Salad with Creamy Balsamic Dressing

Crisp Pickled Cucumber

Sesame-Raisin Bars

Iced Tea

More Dinner Menus...

The Spring 2015 issue of Macrobiotics Today, published by the George Ohsawa Macrobiotic Foundation, is available for free viewing online, click here. This issue is a special tribute to Michio Kushi, macrobiotic teacher, author, and leader who passed away on December 28, 2014. The online issue is in color and features rare photographs of Michio by Michael Rossoff, and photographs of the memorial service in Boston by Nancy Adler.

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
Michael Bauce and Marta Serda prepare takeout macrobiotic meals on Tuesday and Thursday nights, pick up from 5-6:30 PM in Berkeley. All meals are home-cooked and macrobiotic using locally sourced and organic food. For information or to order, email Michael () . For upcoming menus, visit the Berkeley Organic Meals Facebook page, and for Michael's blog, visit

Patricia Becker does health and wellness counseling, and teaches yoga, see or call 650 494-1620.

James Holloway, Chef at the Monday Dinners, does personal home cooking in Palo Alto, in macrobiotic and classical styles, call 650 302-1251.

Meredith McCarty, Certified Diet Counselor and Nutrition Educator based in Marin, teaches cooking classes and lectures on health topics. To register for the events listed below, please visit or call (415) 945-3730.
  • July 14 Cooking Class: Vegan Cooking for Summer, Tuesday, July 14, 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.

Chef Laura Stec teaches a series of four, free, Now We're Cooking Adult Cooking Classes at the Belmont Library (series description): All classes are on a Tuesday evening, 7:00-8:00 pm. Call the library to reserve, 650 591-8286. Library address: 1110 Alameda de las Pulgas, Belmont, CA 94002.

Meredith McCarty speaks to the Peninsula Macrobiotic Community.
Meredith McCarty speaks to the Peninsula Macrobiotic Community.
After-Dinner Events
Speakers receive a gratuity from the audience; please show your support and appreciation with a donation ($5-10 suggested).

June 22
Energy Kinesiologist Saci McDonald will speak on Body Wise: An Introduction to Energy Kinesiology. Are you aware that your body knows everything about itself including the source and remedy to pain? Have you every asked it, "why are you in pain?" Did you ask the further question, "how would you like to be fixed?" Or have you been living in pain and at your wits-end?

It is the province of knowledge to speak, and it is the privilege of wisdom to listen.
Oliver Wendell Holmes
Over the years your bodies become walking autobiographies, telling friends and strangers alike of the minor and major stresses of your lives.
Marilyn Ferguson
There are high spots in all of our lives and most of them have come about through encouragement from someone else. I don't care how great, how famous or successful a man or woman may be, each hungers for applause.
George M. Adams
Wherever you lie on the spectrum, you will find answers when Saci deciphers the language of the body through manual muscle testing. With hands-on audience demonstrations, she will illustrate the power of realizing that the body knows everything about itself and, with proper questioning, this can lead to alleviating pain and creating more balance and harmony.

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 at home and abroad. Saci's favorite working venue is the French Meadows Summer Camp, this year will be her 16th year in attendance! Visit her website,

July 13 - recently added!
Health Counselor, Author, and Photographer Verne Varona will speak on DARE TO LAUGH! — Discovering Humor in Every Day Life. What's so funny? Almost everything! Identifying humor in daily life can offer greater amusement, become a coping tool, improve vitality, gratitude, and promote well-being. Humor is a necessary and vital component of living a present life. The ability to laugh with others, to laugh at ourselves and to discover a humorous perspective is a self-healing quality that engenders increased immunity, improved respiration and better circulation. Among essential vitamins, Vitamin H, is critical for a sense of joy. This will be Verne's only visit to the Bay Area for 2015. Don't miss him!

For over forty years, Verne Varona’s lectures, workshops and media appearances have motivated thousands of people to take better and more conscious care of their health. He is a renowned keynote speaker throughout the US, Canada and Europe and known for a captivating style that uses humor, insight and practical science to improve and enrich the lives of many. He studied Traditional Chinese Medicine and nutrition at the East West Foundation of Boston, Massachusetts (1970-1974).

Verne Varona From 1988 to 1992 Verne was co-founder and director of a Los Angeles medical group. With his physician associate, Verne co-created The Off Dangerous Drugs Safely Program (ODDS), a dietary program designed to reverse pharmaceutical drug dependencies for conditions such as hypertension, diabetes and others with dietary and lifestyle guidelines that are featured in his published books.

He is the author of Macrobiotics for Dummies (Wiley Publications) and the newly revised Nature's Cancer-Fighting Foods (Perigee/Penguin). Currently, Verne is writing a biography of beloved natural foods innovator, visionary and peace activist, Michio Kushi. Verne resides in New York State.

July 20
Meredith McCarty, Certified Diet Counselor and Nutrition Educator, will speak on Checklist for Inspiration. In Meredith's words: "Years ago I assisted in Dr. Dean Ornish's lifestyle program for reversing heart disease through his Preventive Medicine Research Institute. I found the experience to be the perfect accompaniment to a macrobiotic approach to diet and health. Dr. Ornish's research supports these four aspects of a healthy lifestyle: diet, exercise, stress management and group support. He found that successful outcomes are more reliably predicted the more people focus on all four of these practices on a daily basis. I include them in my counseling sessions as part of the interview process. We all need healthy intentions to anchor our actions in a wise way. It's clarifying to check in with oneself every day to see how we're doing presently, and to chart the course ahead."

Meredith McCarty 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, and received her Nutrition Educator certificate from Bauman College. For information about her individualized nutrition counseling, cooking classes, lectures, and other related services, visit her website  
Meyer Lemon Cake with
Summer Berry Sauce and Fresh Mint
Makes 12 to 16 servings, two 9 inch layers or one Bundt cake

A moist, light cake with a delicately sweet and refreshingly zesty flavor, I often make it in a fluted Bundt pan. First made in 1949, the Bundt design is based on a mold that found its way to America in the belongings of an immigrant family early in the century.

  • 1 1/2 cups whole wheat pastry flour
  • 1 1/2 cups unbleached white flour
  • 1 1/2 tablespoons aluminum-free baking powder
  • 1/2 teaspoon sea salt
  • A little less than 1/4 teaspoon turmeric
  • 1/4 cup light vegetable oil (walnut or canola oil)
  • 1 cup pure maple syrup
  • 1 1/2 cups plain soymilk
  • Zest of 2 Meyer lemons
  • 1/3 cup Meyer lemon juice or Meyer w/ regular lemon juice, or all regular lemon juice
  • 1 tablespoon vanilla
Summer Berry Sauce and Fresh Mint:
Makes about 4 cups
  • 3 cups apple juice or cider
  • 1/3 cup pure maple syrup or brown rice syrup
  • 1/4 cup kuzu root starch or arrowroot powder
  • A pinch of nutmeg
  • 2 1/2 cups berries (quartered strawberries with blueberries, raspberries and blackberries)
  • Mint sprigs for garnish
1. Preheat oven to 350degrees. Lightly oil the sides of two 9-inch cake pans and line the bottom with parchment paper. Or brush or spray a Bundt pan with oil.

2. In a large bowl, mix dry ingredients. In a medium bowl, whisk wet ingredients. Add wet mixture to dry and whisk until flour is fully moistened.

3. Pour batter into prepared pan(s). Bake until cake tests clean, 25 to 30 minutes for layers, 40 to 45 minutes for Bundt cake.

4. Transfer cake pan(s) to a wire rack for 10 minutes, then remove from pans to cool completely.

5. To prepare sauce, place all ingredients except fruit in a 2-quart saucepan. Bring to boil, whisking occasionally. When mixture thickens and clears, in a minute or so, turn heat off.

6. Fold in berries. Refrigerate at least 15 minutes before serving. Pour 1/4 to 1/3 cup sauce over individual portions of cake.

For 16 servings, per serving:
Calories: 242     Protein: 4gm     Saturated Fat: 0.3gm     Fiber: 2gm
Carbohydrate: 48gm     Fat: 4gm     Cholesterol: 0     Sodium: 285mg
Calories from Protein: 6%
Calories from Fat: 16%
Calories from Carbohydrate: 78%

by Meredith McCarty, author of Sweet and Natural, recipient of the Versailles World Cookbook Fair Award. More of Meredith's recipes are available at  
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.

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