Peninsula Macrobiotic Network Newsletter  
Number 176 February / March 2016 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, February 8
Dada Nabhaniilananda ("The Monk Dude") speaks on Mindfulness and Beyond.
Monday, March 21
Singer-Songwriter Nancy Cassidy performs Soulful Songs for Everyone!
News and Announcements

Reservations are requested for the Monday dinner. To reserve, call 650 599-3320 by Monday 9:30 am (to bypass the message, press "#"). You can also reserve online through our Meetup group. For the dinner location, see the information box to the left.

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,

Volunteer Kitchen Assistants
Learn macrobiotic cooking and serve the community! Seeking individuals passionate about assisting the Monday Dinner chef and sous chef with meal preparation. Duties include preparing food--cleaning, chopping, slicing, and dicing--and washing pots, dishes, and utensils. Two Monday afternoons a month, 2:30-6:30 pm, includes complimentary dinner. Contact Patricia Becker at 650 285-1867 or

Support the Peninsula Macrobiotic Community!
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.
Happy Healthy Heart Celebration Dinner
Chef Chuck Collison
February 15, 2016
Red Velvet Soup

Multicolored Rice Pilaf

Red Lentil Herb Loaf with Tofu Cream

Baked Root Vegetable Medley

Green Salad and Red Cabbage Slivers with Balsamic Vinaigrette

Vegan Chocolate Cake with Raspberry Sauce

Raspberry Tea

Gluten-Free except Dessert


More Dinner Menus...


New Location, Summer Camp 2016
The 2015 French Meadows Summer Camp, sponsored by the George Ohsawa Macrobiotic Foundation, was the last held at the Gates campground at French Meadows Reservoir in the Tahoe National Forest. The 2016 camp, scheduled for July 15-23, 2016 (the 47th annual), will take place at a new location, Camp Sylvester in Pinecrest, CA in the Stanislaus National Forest, about a three hour drive from Palo Alto.

Camp Sylvester features meeting halls, commercial grade kitchens, a lighted amphitheater, team sports areas, cabin accomodations, restrooms, and showers. Near Pinecrest Lake, recreational activities include swimming, fishing, hiking, bicycle rentals, and more.

The more modern facility should appeal to those wary of the rustic camping experience of French Meadows, attracting a broader audience. Though the location will change, the powerful spirit of the camp, nurtured and developed over many years at French Meadows, will carry on. The G.O.M.F. summer camp is both a superb vacation and ome of the best macrobiotic gatherings anywhere in the world.

Early-Bird Pricing: if paid in full by March 15, the 2016 camp fee is $1045/adult ($150 off full price of $1195) and $520/youth ($75 off $595). Work-study programs are also available.

For more information:
Chef Gary Alinder's Blog: The MacroChef
Chef Gary Alinder has started a blog, The MacroChef, 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.

Monthly Macrobiotic Potluck in Santa Rosa
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 650 285-1867.

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, lectures on health topics, and does nutritional counseling. To register for the Marin events listed below, please visit or call (415) 945-3730.
  • February 25 Lecture: Eating the Alkaline Way, Thursday, February 25, 6:30-8:00 PM, $25, TAM High, Miller Ave. at Camino Alto, Mill Valley, CA, Room 153.
  • March 1 Cooking Class: Creating Great Meals with Grains, Beans & Veggies, Tuesday, March 1, 6:30-8:30 PM, $50, Redwood High School 120/Staff Lounge, 395 Doherty Dr., Larkspur, CA 94939.
  • March 22 Cooking Class: Italian Country Dinner Party, Tuesday, March 22, 6:30-8:30 PM, $50, Redwood High School 120/Staff Lounge, 395 Doherty Dr., Larkspur, CA 94939.
  • March 24 Lecture: Diabetes & Diet: What’s the Connection?, Thursday, March 24, 6:30-8:00 PM, $25, TAM High, Miller Ave. at Camino Alto, Mill Valley, CA, Room 152.
For 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.
After-Dinner Events
Speakers receive a gratuity from the audience; please show your support and appreciation with a donation ($5-10 suggested).

All this sensory input, which begins in the brain, has its effect throughout the body.
Norman Cousins
Whatever we are waiting for -- peace of mind, contentment, grace, the inner awareness of simple abundance -- it will surely come to us, but only when we are ready to receive it with an open and grateful heart.
Sarah Ban Breathnach
The center that I cannot find is known to my unconscious mind.
W. H. Auden
February 8
Dada Nabhaniilananda, a yoga monk, meditation teacher, musician, and author, will speak after dinner on Mindfulness and Beyond. Mindfulness and meditation are very much in the news these days, with prominent figures and even entire corporations promoting the practices within their organizations. Dada will cast some light on the difference between mindfulness and meditation, how these practices can benefit us, and how to make the experience feel less like homework, and more like a love story.

Also known as "The Monk Dude," Dada has an informative website, from which the following is excerpted:

Growing up in New Zealand, Dada developed a deep love for nature. He was always interested in creative writing and began playing music at the age of five.

When studying music and English literature at University Dada became interested in mysticism. At the age of 19 he underwent a profound spiritual transformation and abruptly changed his lifestyle, giving up intoxicants, becoming vegetarian, and dedicating himself to the disciplines of meditation and yoga. He travelled to India where he studied the ancient intuitional science of yoga and meditation under the great Tantric Master, Shrii Shrii Anandamurti. Dada was ordained as a yoga monk and ‘Acarya’ (spiritual teacher) in 1979.

Since then he has published a popular book on meditation, now available in 9 languages, released numerous musical recordings and clocked up more than 30,000 hours of meditation. Dada has performed or spoken in more than 40 countries, including Brazil in 1992 where he performed for more than 10,000 people and appeared on stage with the Dalai Lama.

In 2008 Dada came to live in Los Altos Hills, California where he speaks regularly for Silicon Valley companies, teaches a course at UC Berkeley, and has just published a comical science fiction novel, Real Dragons Don’t Cry.

March 21
Singer-Songwriter Nancy Cassidy will perform Soulful Songs for Everyone. Nancy Cassidy is a California Valley dairy farm girl and second of seven kids. The first instrument she received when she was a little girl was a ukelele. A few years later, she set the uke aside and picked up a guitar that she has only rarely put down since. Nancy has been singing, writing and performing for many years and is one of the leading children’s recording artists today. Her soulful original folk songs invite you to drift toward your heart and flow into the hearts of others, building a patchwork quilt of our shared human experiences. Weaving farm life, rivers, and the sea, she chronicles our lives and the natural world acknowledging our intertwined connection to each other and nature. Visit her website  
Nutty Curry Cauliflower and Garbanzo Bean Soup
  • 1T coconut or olive oil
  • 1 large onion, small chop
  • 4 cloves garlic, chopped
  • 1T ginger, minced
  • 2-4 tsp curry powder
  • 2 tsp cumin powder
  • 1 can 15 oz. organic coconut milk - full fat
  • 1 can 15 oz. garbanzo beans, drained and rinsed
  • 1 medium head cauliflower, chopped into florets
  • 1 medium sweet potato, peeled and small chopped
  • 4 cups organic veggie stock (low salt) or water
  • 1/2 cup creamy no salt almond butter
  • salt and pepper to taste
  • garnish: cilantro, fresh nutmeg
In a soup pot heat oil then add onion, garlic,and ginger, and a pinch of salt. Sauté on medium heat to start browning, about five minutes. Then add the curry and cumin powders, stirring in and cook a minute, then add the coconut milk. Stir and simmer this for a couple minutes, then add the garbanzo beans, cauliflower, sweet potato, and stock. Simmer this until all the veggies are soft, about 15-20 minutes, then add the almond butter and continue cooking for 5 more minutes. Turn off heat, blend with an immersion blender (or regular blender). Taste and adjust seasonings with a pinch of salt, and fresh ground pepper, if you want. Garnish with chopped cilantro, and a pinch of fresh grated nutmeg. Use this recipe as a guide, adjust according to your needs/preferences!

by Chef James Holloway  
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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