Peninsula Macrobiotic Network Newsletter  
Number 157 December 2012 / January 2013 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, December 10
Al Lampell speaks on Anger Management.
 
Monday, December 17
Winter Solstice Celebration.
 
Monday, December 24
No Dinner, Happy Holidays!
 
Monday, December 31
No Dinner, Happy Holidays!
 
Monday, January 7
Meredith McCarty speaks on Healing Cuisine: Menu Planning for the New Year.
   
 
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.

To reduce expenses, the newsletter is no longer printed and mailed, but will continue online at peninsulamacro.org. To be added to an email list for notifications of newsletter updates (every two months) and other events,

Best Wishes for a Safe and Happy Holiday Season, and a Happy New Year! Dinner will not be served on Dec 24 and 31. Dinner will resume on January 7, 2013 with an after-dinner presentation by Meredith McCarty on Healing Cuisine: Menu Planning for the New Year.

Thank you to those who have contributed to our Fundraising Drive. If you have not yet contributed, your help is needed--donations to the Peninsula Macrobiotic Community (PMC) are accepted in any amount and are applied to expenses, primarily insurance, and will give us additional operating flexibility to handle rising costs. To donate, write checks to "Peninsula Macrobiotic Community" and drop off at the Monday dinner or mail to the address in the box below. Donations are tax-deductible, as the PMC is a nonprofit organization.

Peninsula Macrobiotic Community
Fundraising

c/o Gerard T. Lum
101 E. Middlefield Road #9
Mountain View, CA 94043-3864
Michael Bauce cooks and Kaare Bursell lectures at a monthly macrobiotic dinner and lecture in Berkeley at Michael's home on December 19 (Macrobiotic Eating and Christ), 6 pm; by Tuesday morning. Information on this monthly Wednesday event: http://berkeleymacrobiotics.blogspot.com (see the August 19, 2011 entry in Older Posts).  
   
 
Winter Solstice Celebration
 
December 17, 2012
 
Cannellini Bean and
Red Kuri Squash Soup with
Roast Sage Leaves

Tofu Frittata with
Artichoke Hearts,
Sun Dried Tomatoes, and Capers

Braised Colorful Cauliflowers and Broccoli Romanesque

Roasted Veggie Confetti Risotto

Red Kale and Cabbage Salad with Marinated Vegetables

Cranberry Orange Walnut Holiday Cake

Assorted Herbal Teas

$18 Sitdown, $16 Takeout

More Dinner Menus...

 
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.

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.

For cooking classes, lectures, and related activities by Marin-based cookbook author, lecturer, and macrobiotic food coach Meredith McCarty, 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://juliesong.com/ or call 415 312-0241.
 
Communication is a two-way street. And while we revel in the reality that we can always get through to heaven, our concern should be whether our Lord can always get through to us.
Joseph Stowell
We must accept finite disappointment, but never lose infinite hope.
Martin Luther King, Jr.
Forgiveness is love in its most noble form.
Anonymous
   
 
After-Dinner Events
Speakers receive a gratuity from the audience; please show your support and appreciation with a donation ($5-10 suggested).

On December 10, Al Lampell will speak on Anger Management. Good communication is learning how to speak so others will listen and how to listen so others will speak. It does not come naturally, it has to be learned.

Al is a teacher of unconditional love and is therefore a teacher of healing the mind, which opens the door to seeing things differently and thus discovering how to bring bliss, peace, and love into our lives. Al is a student/teacher/counselor of A Course in Miracles®, and a facilitator/mediator with over 17 years of experience. Visit his website http://conscious-communications.com.

On January 7, Nutrition Educator and Cookbook Author Meredith McCarty will speak on Healing Cuisine: Menu Planning for the New Year. Did you know?
  • The longest living people on the planet eat between 90% and 99% plant foods.
  • The United Nations climate chief says having a meat-free day every week is the biggest single contribution people can make to curbing climate change in their personal lives, because it cuts the emissions from rearing cattle, sheep and poultry, while improving health.
  • The German federal environment agency went further, advising people to eat meat only on special occasions.
Learn the Menu Mantra for creating balanced macrobiotic meals ahead of time, in your mind, the best path to creating real meals that heal, and are a visual delight as well! After this practical presentation, take home a week's worth of menus for quick and easy breakfasts, lunches and dinners, and feel inspired to make them!

Meredith McCarty, Nutrition Educator, 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. Meredith received her Nutrition Educator certificate from Bauman College. Visit her website http://healingcuisine.com.  
My Sister's Squash Soup
Makes 4 servings or 4 cups
As easy as it is luscious, this creamy pottage created by my sister Leone Webster pleases every time. I like to mix squash varieties such as butternut with kabocha or delicata for rich flavor variations.

Ingredients:
  • 2 teaspoons olive oil
  • 1 onion, sliced
  • 2 cloves garlic, sliced
  • 1 1/2 pounds butternut and/or kabocha squash, about 4 cups, peeled and cut in large bite-size chunks
  • 2 cups water
  • 3-inch piece kombu sea vegetable
  • 3 tablespoons white miso
  • 1 1/2 teaspoons ground cumin
  • 1/8 teaspoon white pepper
  • Garnish: sunflower sprouts, cress (water, ancho, curly, etc.) or microgreens
1. In a 3-quart pot, heat oil and sauté onion and garlic. Cover and allow to sweat until soft, about 10 minutes, stirring two or three times. Add squash, water and kombu and bring to boil. Turn heat to medium-low to cook covered until squash is soft, about 10 minutes.

2. Remove kombu. Purée soup with remaining ingredients, and then return soup to pot. Heat through to bring out and blend flavors. Garnish to serve.

Variations: For ease, bake squash whole at 450° until tender when pierced with a knife, about 1 hour. Cut squash in half and when cool enough to handle, discard peel and seeds. Omit kombu. Purée with sautéed onion and garlic, miso, cumin and pepper, then add water gradually to texture desired. Heat to marry flavors.

Squash Soup with Red Pepper Swirl Zuppa di Zucca: Rinse, peel off black/roasted spots, and drain an 8-ounce jar (1 cup) of roasted red peppers. Purée until smooth. Makes ½ cup. With a soup spoon, pour/swirl the bright red purée on top of individual servings of soup. Garnish with a bright green leaf of parsley. Stunning!

Spicy Holiday Squash Soup: Omit last four ingredients. Add to purée: 1 tablespoon pure maple syrup or honey, 1-inch piece fresh ginger or about 1 ½ teaspoons peeled and grated small, 1 1/2 teaspoons curry powder, ½ teaspoon each cumin, cinnamon, chili powder and sea salt, and 1 tablespoon white miso. Garnish soup with 2 tablespoons chopped dried cranberries (fruit-sweetened) and 3 tablespoons unsweetened shredded coconut, light toasted, and/or a sprig of parsley.

Cumin-Scented Squash Soup with Wild Mushrooms, Tempeh Bacon, Pine Nuts & Chives: Heat 1/2 teaspoon olive oil in a small saucepan and brown 1 strip sliced tempeh bacon on both sides. Transfer to a bowl. Heat another 1/2 teaspoon oil and add a handful of sliced mushrooms (chanterelle, shiitake or oyster) and a pinch of salt. Stir and cover to cook until done, about 3 minutes. Stir once after mushrooms start to sweat. Place a spoonful of mushrooms on top of soup and sprinkle with tempeh bacon, a few lightly toasted pine nuts (300° for 8 minutes) and chopped chives.

For 4 servings, per serving:
Calories: 140     Protein: 5gm     Saturated Fat: 0.4gm     Fiber: 3gm     Carbohydrates: 24gm     Fat: 3gm     Cholesterol: 0     Sodium: 346mg
Calories from Protein: 13%     Calories from Fats: 18%     Calories from Carbohydrates: 69%

by Meredith McCarty  
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.

Back Issues of the Newsletter and Menus: Click here.

 
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