|Peninsula Macrobiotic Network Newsletter||
Tips For An Active Lifestyle - Feb. 19
|Number 86 February / March 2001 Peninsula Macrobiotic Community|
News and Announcements
The 2001 Winter Health Classic takes place Feb 15-18 at the Castle Creek Inn Resort & Spa in Escondido, San Diego County. Teachers include Howard Lyman, Cornellia Aihara, Dr. Gordon Saxe, Dr. Marc van Cauwenberghe, Bill Tara, and many others. Prices for the full 4-day program, including 3 vegetarian meals/day, start at $469 with lodging, $399 without. Call 805 898-0089, www.healthclassics.com.
John Jeavons will speak on "A Global Solution to Soil Fertility, Food, Income and Community in the Smallest Area", Thu Feb. 15, 7-9 pm, $10, at the Palo Alto Art Center, 1313 Newell Rd. Please reserve by calling Common Ground at 650 328-6752. John Jeavons is known internationally as the leading researcher, developer, teacher and consultant of small-scale food production techniques utilizing Biointensive culture. He is the author of the best-selling text How to Grow More Vegetables, Fruits, Nuts, Berries, Grains, and Other Crops Than You Ever Thought Possible On Less Land Than You Can Imagine (Ten Speed Press) which has gone into 5 editions in 7 languages plus Braille, and has over 400,000 copies in print worldwide. He has authored, co-authored or edited over 30 publications on this high-yielding, resource-conserving Biointensive approach. Jeavons' food-raising methods are in use in over 110 countries and by such organizations as UNICEF, Save the Children, and the Peace Corps.
Monthly Vegetarian Potlucks! Sunday, Feb 18, 6:30 PM, hosted by Carolyn Peters in Sunnyvale, call 408 245-3984 to let her know you're coming and to get directions. Also on Sunday, Mar 18, 6:30 PM, hosted by Paul Schmitt in Palo Alto, call 650 321-7571. If you'd like to host a fun potluck, call Harold Stephenson, 650 856-1125.
Cooking Classes, Dinners
Patricia Becker offers Personal Nutritional Counseling and in-your-home cooking classes, for individuals or groups, with emphasis on delicious taste, new recipes, and good food combinations. Call 650 857-1767.
James Holloway, frequent Guest Chef at the Monday Dinners, does personal home cooking tailored to individual needs. He is experienced in macrobiotic and classical styles, call 650 941-7466.
Susanne Jensen offers vegetarian take- outs ($12) on Wednesdays in San Francisco, SF delivery available, reserve by 9 PM Tue, 415 661-4764.
Michelle Nemer teaches a variety of natural foods cooking classes, at both beginning and intermediate levels, from January through March in the Bay Area. Call for schedule and locations, 510 527-4367.
Carolyn Peters prepares Thursday Night Dinners-vegan, organic, and mostly macrobiotic--on Feb 8 and Mar 22, 6:30 PM at BAA+PCCF (Bay Area Action + Peninsula Conservation Center Foundation), 265 Moffett Blvd., Mountain View. Reserve by Wed 5:00 PM, 650 625-1994, $12.
The next BAA+PCCF Decadent Dinner Party, "Le Diner de Decadance," will take place on Saturday, Feb 24, 7 PM at a home in Palo Alto, $25. Call 650 962-9876.
Laura Stec, Chef of the French Meadows Macrobiotic Summer Camp, teaches Building Blocks Of Whole Foods Cooking, a thorough overview of the world of healthful, organic, vegan cuisine. Classes are scheduled on three Tuesdays: Feb 20 (An In Depth Look At Whole Grains), Mar 6 (Vegetables), and Mar 27 (What About Protein?), at the Center for Integrative Medicine, O'Conner Hospital, San Jose. Call 408 283-7626 to register.
Gourmet Vegetarian Dinners
Chef Gary Alinder
Sit Down or Take-out, $12.
Thu Feb 15: John Jeavons speaks on A Global Solution to Soil Fertility, Food, Income and Community in the Smallest Area. Call 650 328-6752.
Thu Feb 15 - Sun Feb 18: Winter Health Classic in Escondido, San Diego County. Call 805 898-0089.
Mon Feb 19: Patrick McCarty speaks on Tips For An Active Lifestyle.
Mon Mar 5: Mitchell Corwin, D.C. speaks on Conditions That Rob Nutrients From Your Body.
Love is what we are born with. Fear is what we learn. The
spiritual journey is the unlearning of fear and prejudices and the acceptance
of love back in our hearts. Love is the essential reality and our purpose
on earth. To be consciously aware of it, to experience love in ourselves
and others, is the meaning of life. Meaning does not lie in things. Meaning
lies in us.
There are only two ways to live your life. One is as though
nothing is a miracle.The other is as though everything is a miracle.
Speakers receive a gratuity collected from the audience; please show your support and appreciation with a donation ($5 suggested).
Rotating power outages, air travel delays, genetically modified organisms, a new administration, the demands of our jobs… Like it or not, the 21st Century is upon us, and it's impossible to escape its fast-paced and stressful pressures. To maintain any semblance of health and humanity, it is imperative to slow down and attend to the needs of our families and ourselves. But most of us find it very difficult to bounce between the Internet-speed express of 2001, and a slower-paced regimen of shopping, cooking, eating, and caring as we should. As a result, we grab at whatever is quick and available, to the detriment of our health and relationships. On Feb 19, Macrobiotic Counselor Patrick McCarty speaks on Tips For An Active Lifestyle. He will share what works for him in his own, travel-filled routine: tips for preparing nutritious meals quickly, traditional home remedies for common ailments, special healing formulas, stress management techniques, and methods of attracting what we need out of the chaos.
Patrick's background includes study at the Kushi Institute in Boston and the Shanghai College of Traditional Chinese Medicine. He co-directed the East-West Center for Macrobiotics in Eureka for nearly 20 years. He has lectured and taught at locations around the world, and readily shares the knowledge and experience he's gained from his very active counseling practice. He is known for his always-fresh and enthusiastic approach to health, living, and macrobiotics. Patrick now teaches and lectures at the Macrobiotic Foundation of Florida, where he now calls home.
On March 5, Mitchell Corwin, D.C., speaks on Conditions That Rob Nutrients From Your Body. While eating nutritious food is an obvious requirement for good health, nothing is assured, as nutritional and mineral deficiencies can still occur. Malabsorption-disruption of the "bio-terrain" of the small and large intestines-can be brought on by many factors. Common sources of trouble are fungi and parasites, two groups of organisms that have evolved along with their human and other animal targets. Often-present and naturally opportunistic, they are ready to grow and spread in a human or other host when conditions are right, often employing very inventive strategies.
In a healthy individual, the immune system prevents or minimizes their activities. However, common factors such as herpes, heavy metal toxicity, pharmaceuticals, and stress, both physical and emotional, can all weaken the immune system, opening the door for such organisms to aggressively step up their activities. This can result in unpleasant outbreaks of conditions like candida. Fortunately, fungal and parasitic infections are often remedied easily, if all of the various, contributing factors can be properly identified.
Mitchell Corwin is a chiropractor who has practiced in Berkeley for the last 18 years. His clinical expertise is in systemic and neurological disorders, with emphasis on learning disabilities and scoliosis.
The Beauty of Beans
Nutritionally, beans range from 17 to 29 percent protein, with soy beans at a whopping 32 percent! They are low in fat and rich in fiber, calcium, iron, phosphorus, potassium, and vitamins A and B1. While not all amino acids are present in beans (except soy beans) to make a complete usable protein, this is easily remedied by complementing the bean with nuts, seeds or grains. Traditional cultures all over the world have bean and grain dishes as their main food source; examples include Cuban black beans and rice, and Mexican pintos and corn tortillas. In the Middle East, chickpeas are mixed with tahini to create hummus, then served with pita bread. Beans are filling and versatile, and they taste great!
All beans except smaller varieties--like lentils, mung and azukis--need to be soaked about eight hours or overnight before cooking. If short on time, you can bring the beans and water to a boil for 5 minutes and then soak for 1 hour. It is most important to cook all beans with kombu sea vegetable, add sea salt, miso, or tamari as seasoning, and cook an additional 15-20 minutes after seasoning. This assures that the beans are completely cooked for good digestion. (Tip: the time to season is when a bean placed on your tongue can be smashed easily against the roof of your mouth.)
Kombu sea vegetable is a digestive aid and flavor-enhancer for all bean cookery. Those who are squeamish about sea vegetables might not even notice the kombu, as it will usually dissolve with little or no trace after the salt seasonings are added; if not, remove it from the pot, cut into small pieces, and return. My family and dinner guests always love my bean dishes, and one of the secret ingredients is the kombu!
Here is a flavorful bean dish which can be combined with grains, vegetables, and salads in any number of ways to make a complete and attractive meal. (Season according to your condition and desired taste; the amounts given are suggestions.) The next day you can add water and fresh vegetables for a nice bean and vegetable soup, or refry the beans in sesame or olive oil to serve with tortillas and salad.
Black Beans and Vegetables
Soak beans and the kombu 8 hours or overnight in three times the amount of water to beans. Bring the beans and kombu to a boil in a soup pot. Boil for 5 to 10 minutes and skim the foam that comes to the surface. Add the garlic, cover the pot, and simmer for approximately 1-1/2 hours. Add the vegetables and cook for 15 minutes. Add the sea salt and cumin (see seasoning tip in article), and cook 15-20 minutes additional, seasoning with tamari to taste. Garnish and serve.
Article and Recipe by Patricia Becker
From the Editor
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