Peninsula Macrobiotic Network Newsletter  
Number 179 August / September 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?
Reservations Requested
Call 650 599-3320 by
Monday 9:30 AM.
Every Monday, 6:00 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
Community Dinners since 1987
Chef Gary Alinder and other chefs
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, August 29
Dr. Christina Grant speaks on Improve the Energy in Your Home or Office to Enhance Your Health, Relationships, Wealth, and More.
Monday, September 5
Labor Day Holiday, No Dinner
Monday, September 26
Meredith McCarty speaks on Diabetes: Eating Well for Prevention and Recovery.
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.

Earlier Dinner Start Time
Dinner now begins at 6:00 pm, a half-hour earlier than before. This is a permanent change that went into effect on July 11. After-dinner events will start about 7:30 pm.

Connect with Our Community
New! View a slideshow of the Monday Dinners and other activities of the Peninsula Macrobiotic Community!

Join our Meetup group to make dinner reservations online and receive weekly reminders! 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,

Free Cooking Classes by Chef Laura Stec
Chef Laura Stec ( is offering two series of free cooking classes at local libraries this summer. While the Series 2 classes have concluded, you can still catch class 3 of Laura's Series 1 classes, scheduled on August 16 (Portola Valley Library), 23 (Belmont Library), and 24 (Millbrae Library). For information, click here.

Food Donations
With great gratitude we Thank our generous in-kind food donors! Companies we can trust! Click on a photo or logo to visit a company's website.
Choice Organic Teas Tofurky Tempeh
Eden Foods Gold Mine Natural Foods
Country Sun Natural Foods  
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. Contribute online by clicking on "Donate" below, or write checks to "Peninsula Macrobiotic Community" and mail to Gerard Lum, 101 E. Middlefield Road #9, Mountain View, CA 94043.
Vegan Comfort Food
Chefs Marta Serda and Michael Bauce
August 29, 2016
Potato and Leek Vichyssoise

Lemon-Parsley White Bean Salad

Millet-Quinoa Croquettes with Tangy Mustard Dressing

Fresh Corn on the Cob with Almond-Ume Butter

Just Picked Baby Greens and Mushrooms

Magic Muesli Cookies

Garden Mint Tea

Gluten-Free except Dessert

More Dinner Menus...


French Meadows Summer Camp
The 2016 French Meadows Summer Camp (the 47th annual) took place July 15-23 at a new location, Camp Sylvester in Pinecrest, CA, in the Stanislaus National Forest. It was the last camp run by longtime camp director Carl Ferré and the George Ohsawa Macrobiotic Foundation. Carl will continue with publishing and other activities of G.O.M.F.

The 2017 camp, which takes place July 15-22, 2017 at Camp Sylvester, will be run by new camp director Jeanne Grosset and a new organization, the Vegetarian Educational Institute, whose board members are Jean Richardson, Michael Brown, and Sean Braniff. The new group aims to continue the long traditions of camp. See their website for complete information,

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

Though the location has changed, the powerful spirit of the camp, nurtured and developed over many years at the old French Meadows location in the Tahoe National Forest, will carry on. The summer camp is both a superb vacation and ome of the best macrobiotic gatherings anywhere in the world.

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 events in Mill Valley or Larkspur listed below, please visit or call (415) 945-3730. For events in Tiburon, call 415 435-4355.
  • September 22 Lecture: Diabetes: Eating Well for Prevention & Recovery, Thursday, September 22, 6:30-8:00 PM, $25, TAM High, Miller Ave. at Camino Alto, Mill Valley, CA, Wood Hall 152. To register, call 415 945-3730.
  • September 30 Cooking Class: Italian Country Dinner Party, Friday, September 30, 11:30 AM-1:00 PM, $60, The Ranch, 600 Ned's Way, Tiburon, CA. To register, call 415 435-4355.
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.
Free Cooking Classes by Chef Laura Stec
Chef Laura Stec ( is offering two series of free cooking classes at local libraries this summer. While the Series 2 classes have concluded, you can still catch class 3 of Laura's Series 1 classes, scheduled on August 16 (Portola Valley Library), 23 (Belmont Library), and 24 (Millbrae Library). To register, call the library or visit their website.

Series 1: Food Classics + One - Exploration of the Sauce
Spend summer with Chefs Julia Child, Jacques Pepin, Charles Phan, Harold McGee, and Laura Stec. Read any of their writings, and share what you learned while we cook from their books. We will prepare and delight in the differences and similarities of French, Vietnamese and Macrobiotic / natural food sauces.

Featured Cookbooks
Class 1: Julia and Jacques Cooking at Home, by Julia Child and Jacques Pépin
Class 2: Modern Vietnamese Cooking, by Charles Phan
Class 3: On Food and Cooking, by Harold McGee, and Cool Cuisine - Taking the Bite Out of Global Warming, by Laura Stec

Series 1 Locations and Dates
This series is offered at three libraries:
  • Portola Valley Library: June 21, July 19, Aug 16 (Tuesdays, 2 PM - 3 PM )
    765 Portola Rd, Portola Valley, CA 94028, 650 851-0560
  • Millbrae Library: June 22, July 20, August 24 (Wednesdays, 7 PM - 8 PM)
    1 Library Ave, Millbrae, CA 94030, 650 697-7607
  • Belmont Library: June 28, July 26, August 23: (Tuesdays, 7 PM - 8 PM)
    1110 Alameda de las Pulgas, Belmont, CA 94002, 650 591-8286
Series 2: Summer Cuisine - Fast and Healthy
Summer time means cooking light, fast, and with what's in season. Learn easy ways to bring more health and happiness into summer meals. Cooking is all about tips, and the more you know, the better cook you'll be! Join me for a class, or the series.

Series 2 Location and Dates
Santa Clara Library: 2635 Homestead Road, Santa Clara, CA 95051, 408 615-2900
Mondays, 10:30 AM - 11:30 AM
  • June 27: Vital Veggies
    Eat more vegetables by learning how to bring out their secrets. Topics include: Why to keep water as far away from vegetables as possible, the energetics of food, shopping and storage, and an EZ Seasoning system that will allows you complete control and satisfaction.
  • July 11: Great Grains
    The word refined is a compliment when it comes to your sense of style, but for your diet it’s another matter entirely. Eating whole rather than refined is your ticket to a reduced risk of heart disease, high cholesterol and diabetes. Six - ten daily servings of grain like brown rice, oatmeal, whole grain pasta are recommended. Make half your grains whole! Come learn how.
  • July 18: Clean Protein
    Plant-based proteins (tofu, tempeh, beans, seitan) are the rage. Learn how to incorporate more into your diet with recipes that appeal to even meat-lovers! We'll tackle meal time when both vegetarians and meat- eaters sit at the same table.
After-Dinner Events
Speakers receive a gratuity from the audience; please show your support and appreciation with a donation ($5-10 suggested).

The possibility of stepping into a higher plane is quite real for everyone. It requires no force or effort or sacrifice. It involves little more than changing our ideas about what is normal.
Deepak Chopra
When you examine the lives of the most influential people who have ever walked among us, you discover one thread that winds through them all. They have been aligned first with their spiritual nature and only then with their physical selves.
Albert Einstein
Transformation literally means going beyond your form.
Wayne Dyer
August 29
Christina Grant, Ph.D., holistic healer, intuitive counselor, and author will speak on Improve the Energy in Your Home or Office to Enhance Your Health, Relationships, Wealth, and More. She will discuss how you can enhance your life and improve areas of difficulty you might be experiencing through having an awareness of the energy flow in your home. A touch of Feng Shui combined with Dr. Grant's experiences as an energy healer will be explored so you can find out specific things to do to create better relationships, more vitality, enhance your work, improve your finances, and more. Come participate in this discussion and learn new ways to work with the the energy of your home or office to improve your life circumstances.

Dr. Grant promotes body-mind-spirit integration and wellness from a holistic perspective. Her energy work and counseling address releasing mental and emotional stress, understanding and transcending blocks and difficulties in life, and navigating relationships and life circumstances with greater ease and confidence. She is the author of The Holistic Approach to Breast Cancer: Every Woman's Guide to Health, Vitality, & Wellbeing.

September 26
Meredith McCarty, Certified Diet Counselor and Nutrition Educator, will speak on Diabetes: Eating Well for Prevention and Recovery. 200 million people have diabetes worldwide, yet it's rare in Asian countries, as well as parts of Africa, cultures that consume lots of carbohydrates. But when their traditional diets become westernized, diabetes rates soar. You'll be surprised to learn the latest findings on the specific foods that cause Type I and Type II diabetes, and the diet that controls blood sugar three times more effectively than the American Diabetes Association (ADA) diet. The American Academy of Pediatrics and the American Medical Association are in support of new research from Physicians Committee for Responsible Medicine, and it underscores the value of Macrobiotics. Bibliography included.

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  
Carrot Cream Soup with Basil-Mint Swirl
Makes 3 to 4 servings or 4 to 5 cups
Potato adds to the smooth, light texture of this multi-season soup that satisfies without the ubiquitous can of chicken broth, the dairy products usually included in creamed vegetable soups (butter, half and half or cream) or a roux (a flour and butter sauce).

  • 2 large cloves garlic, sliced
  • 2 ribs celery, sliced
  • 1 pound carrots, 4 or 5 carrots or 3 1/2 cups, sliced
  • 1 potato, sweet potato or yam, 1/2 pound, peeled and sliced
  • 1 red Bell pepper, halved, seeded and sliced (optional, in season)
  • 2 cups water
  • 3-inch piece kombu sea vegetable
  • 3/4 teaspoon sea salt and/or 1 cube vegetarian consommé or 2 teaspoons Seitenbacher powdered consommé
  • 1/4 teaspoon white pepper
  • 1 cup soymilk (Eden brand original preferred; optional)
Basil-Mint Swirl:
Makes 1 to 1 1/4 cups
You can make this sauce a couple of days ahead. Color, flavor and consistency are maintained with refrigeration. A smaller volume is difficult to blend in a food processor.

  • 4 ounces basil (two 2-ounce bunches), 3 cups, leaves only
  • 12 large sprigs mint, 2 ounces or 1 1/2 cups, leaves only
  • ¼ cup toasted pine nuts
  • 2 large cloves garlic
  • 2 tablespoons lemon juice
  • 1 tablespoon extra virgin olive oil (optional)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon natural soy sauce or tamari (Ohsawa Organic is the best brand)
  • Mint sprigs for garnish
1. Place vegetables in a pressure cooker or pot with water, kombu, salt and/or consommé, and pepper. Bring to pressure or boil and cook until tender, 5 minutes in pressure cooker, 10 to 15 minutes in pot. Remove kombu.

2. Purée ingredients until smooth. Add soymilk only if more liquid is needed. Return soup to pot to heat through.

3. To make Basil-Mint Swirl, process all ingredients together.

4. Serve soup with a heaping tablespoon topping on center of each serving. With a chopstick or spoon handle, swirl herb paste in a spiral pattern out from the center. Garnish with a sprig of mint. (Basil darkens when placed on hot soup.)

Note: for larger amounts, such as 3 times this recipe, multiply all ingredients by 3 except water and soymilk. Reduce water to 4 cups instead of 6 cups. Add soymilk gradually to texture desired, about 2 cups instead of 3 cups.

Variation: Curried Cream of Carrot Soup: Add 2 teaspoons curry powder, 1 teaspoon cumin and a pinch of cayenne. Top center of swirl with a dollop of tofu sour cream and a sprig of mint.

by Meredith McCarty--visit her website,  
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. Donate online by clicking on the button in News and Announcements, or 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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