Peninsula Macrobiotic Network Newsletter  
Number 149 August / September 2011 Peninsula Macrobiotic Community
 

Welcome
to the
Newsletter
of the
Peninsula Macrobiotic Community
in Palo Alto,
California!

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
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, August 22
Michael Bauce speaks on Seven Tips to Improve Your Health.
 
Monday, September 5
Labor Day Holiday, No Dinner.
 
Monday, September 12
Barbara Johnston Brown and Michael Brown speak on A Macrobiotic Study Tour of Japan.
 
Saturday, October 1 - Sunday, October 2
The 12th Annual World Vegetarian Festival Weekend, San Francisco County Fair Building, Golden Gate Park. Information: http://www.sfvs.org/wvd.
   
 
News and Announcements
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.

Nature's power was in evidence at the French Meadows Summer Camp this year, with much more water in the streams due to higher snowmelt, and colder weather than usual. The waterfall hike through the high country, with treacherous stream crossings, was judged too hazardous to attempt this year. Otherwise, macrobiotic classes and cooking went on as usual, with no dampening of the fun, camaraderie, and love that are so much a part of the camp experience. As has become tradition, a large contingent of campers, some from as far away as Germany, prolonged their camp high by reuniting at the Monday Dinner prepared by camp cooks Susanne Jensen and Francine Harper.

Monthly Vegan Potlucks! The Peninsula Veggie Potluck People, a spinoff of the Monday Dinners, sponsor monthly vegan potlucks; for details, visit http://pvpp.org. For information or to host a potluck, call John Cabrera at 650 799-7186.

Chef Gary Alinder has started a blog at http://macrochef.wordpress.com. 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, http://www.northbaymacro.org.  
   
 
South of the Border
 
September 12, 2011
 
Sweet Potato Posole with Cilantro Cream

Black Bean-Chipotle Seitan Crunchy Tacos

Mexicali Rice

Steamed Broccoli and Sunburst Squash

Cabbage-Kale-Apple-Carrot Slaw with Spicy Lime Dressing

Wheat Free/Gluten Free Chocolate Brownies

Cinnamon Grain Coffee

More Dinner Menus...

 
Cooking and Classes
James Holloway, frequent Guest 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 a cooking class, Autumn Harvest Dinner Party, on Tuesday, September 27, 6:30-8:30 PM, $50; and lectures on Healthy Eating for Healthy Aging, Thursday, September 29, 6:30-8:00 PM, $25. To register or get location and other information, call 415 945-3730, or visit http://www.marinlearn.com. For other activities by Meredith in Marin, visit http://healingcuisine.com or call 415 272-5525.

For information on macrobiotic activities in the East Bay, contact Macrobiotic Health Counselor Michelle Nemer in El Cerrito, 510 527-4367 or

Macrobiotic Counselor Julie Ong teaches macrobiotic cooking classes and does macrobiotic consultations in San Francisco; visit http://www.everythingmacrobiotics.com or call 415 312-0241.
 
All spiritual disciplines are done with a view to still the mind. The perfectly still mind is universal spirit.
Swami Ramdas
Our principles are the springs of our actions. Our actions, the springs of our happiness or misery. Too much care, therefore, cannot be taken in forming our principles.
Red Skelton
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table.
Rodney Dangerfield
   
 
After-Dinner Events
Speakers receive a gratuity from the audience; please show your support and appreciation with a donation ($5-10 suggested).

On August 22, Michael Bauce will speak on Seven Tips to Improve Your Health, offering practical suggestions that may improve your health, appearance, behavior and emotions. The modern world often offers quick fixes in the forms of pills, powders and surgery while more traditional approaches focus on individual responsibility in establishing health and well-being. Planetary health and peaceful societies begin with you... in your kitchen. Come and be inspired!

Michael Bauce has studied macrobiotics since 1988. He was a main chef at both the Macrobiotic Grocery and Learning Center (1990-1995) and Manzanita Restaurant (2006-2009) in Oakland, CA. He has conducted private and group cooking classes at youth centers, schools, senior centers, summer camps, hospitals, and Farmers' Markets. Michael has been a cooking teacher for the California Nutrition Network since 1999 and is currently teaching at Thousand Oaks Elementary School in Berkeley. He has two sons who were raised macrobiotically, 25 and 21. Michael is available for consultations; contact him at

On September 12, Barbara Johnston Brown and Michael Brown will speak on and show slides from A Macrobiotic Study Tour of Japan. From Barbara and Michael: "The tour took place in May of this year, and was organized by Goldmine Natural Foods, California's leading importer of top quality, macrobiotic foods, and Muso International, a worldwide distributor of traditionally prepared Japanese foods. The purpose of the tour was to learn about the traditional Japanese foods that are central to macrobiotic cooking--shoyu, tamari, miso, sea vegetables, umeboshi plums, etc. We visited small, family producers, many of which had been making these foods as their ancestors had, for hundreds of years, some dating back as far as the thirteenth century."

"We also visited the Kushi Institute of Japan and the Osaka Macrobiotic Center cooking schools, restaurant and stores. We got to experience the beauty and flavor of traditionally prepared Japanese cuisine. We also had the opportunity to experience much of the unique Japanese culture including sleeping on the floor in small country inns, praying at Shinto shrines and Buddhist temples, visiting hot springs, traveling on the bullet train, and singing karaoke while sampling locally made sake. Additionally, the presentation will provide insight into the impact of the recent tsunami and the Fukushima nuclear disaster."

Barbara Johnston Brown and Michael Brown are founders of Our Healing House (OHH) in Walnut Creek. OHH offers classes, workshops, and seminars in macrobiotic cooking and theory. This fall in Berkeley, Barbara and Michael are scheduled to open their new macrobiotic restaurant, the Green Earth Café and Bakery.  
Rapini & Ceci (Italian style greens and beans)
The beautiful combination of greens with beans is traditional in many cultures east and west, and is especially nourishing. The extra protein and fat in the beans helps our bodies absorb the minerals of the greens--particularly calcium. Such dishes are strengthening to the bones, kidneys, and lungs. They are fast and easy to prepare and accent even the simplest menus. Yield: 2-3 generous, or 4-5 modest servings.

Ingredients:
  • 1 cup chickpeas (aka Ceci beans; or substitute cannellini beans or red kidney beans), soaked 8 hours
  • 1 inch piece kombu sea vegetable
  • 1 dried bay leaf (optional)
  • 2 cloves garlic (optional)
  • 1 cup dried or fresh cherry tomatoes, halved (optional)
  • 2 bunches broccoli rabe (aka Rapini), broccolini, or kale, sliced into 2 inch strips
  • spring or filtered water
  • 1/3 cup organic extra virgin olive oil
  • 1/4 cup dry white wine such as Sauvignon Blanc (optional)
  • unrefined white sea salt
  • shichimi or red pepper flakes or freshly ground black pepper (optional)
  • umeboshi vinegar (optional)
  • shoyu (optional)
  • 1/3 cup sourdough bread crumbs (optional)
Directions:
  1. Discard bean soaking water and layer kombu, bay leaf and beans in a heavy pot, cover with fresh water and bring pot to a boil uncovered.
  2. Simmer beans uncovered for 20-30 minutes, shocking with fresh, cold water as needed to keep water level with the beans.
  3. Cover pot and simmer 1-2 hours or until beans are tender.
  4. Add small pinch sea salt to beans and simmer another 10-15 minutes.
  5. Drain beans and set aside any cooking liquid.
  6. Heat a wide stainless steel skillet over a medium flame.
  7. Add olive oil and swirl oil to heat.
  8. Add garlic to the oil if using and stir immediately to prevent browning.
  9. Next, after one minute, add greens to the pan and sauté briskly.
  10. Add cooked beans to the skillet and sauté in well. Add water if needed.
  11. Add tomatoes if using and sauté briskly for another 1 minute.
  12. Add the white wine (if using) and a pinch of sea salt. Mix well.
  13. Add a dash of ume vinegar (in place of wine), shoyu, and some type of dried pepper if using and sauté in briskly.
  14. Add breadcrumbs and mix well. Remove from heat and serve immediately.
Variations:
  • Add sliced cremini (brown) or white button mushrooms or dried sliced porcini for an earthier taste.
  • Use almost any dark, bitter leafy green such as collards, kale, Swiss chard, in this dish.
  • Use Corona beans for a luxurious dish.
  • Add pre-soaked and cooked salt cod for a more strengthening dish.
  • Fresh lemon juice and freshly grated lemon zest can be added at the end of cooking for a refreshing taste. Particularly good if omitting tomato, garlic, and pepper.
by Michelle Nemer, macrobiotic counselor and cooking teacher (see the Resource List)  
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: To get a printed copy of the Newsletter and Dinner Menus delivered by postal mail, or call the phone number below. To offset the expense of producing the Newsletter and Menus, we suggest a contribution of $10/year or more. The date and amount of your last newsletter contribution appears on your mailing label. Write checks to "Peninsula Macrobiotic Community", and mail to Gerard Lum, 101 E. Middlefield Road #9, Mountain View, CA 94043, 650 903-0447.

We periodically review our mailing list. Those who have not made a recent contribution are subject to removal.

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. Send contributions to the address in Mailing List Policy above.

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