Peninsula Macrobiotic Network Newsletter Patrick McCarty: Simplifying Macrobiotics!
Number 79 December 1999 / January 2000 Peninsula Macrobiotic Community

Gourmet Vegetarian Dinners
Chef Gary Alinder
Every Monday, 6:30 PM
First Baptist Church, Palo Alto
305 North California Avenue at Bryant
1/4 mile East of Alma
Sit Down or Take-out, $12.
Call 650 599-3320 by Sunday 9:30 PM
Reservations Required.



Coming Events

Mon Dec 13: Patrick McCarty speaks on Simplifying Macrobiotics.

Mon Dec 20: Winter Solstice Celebration, $15.

Mon Dec 27: No Dinner. Happy Holiday!

Mon Jan 10: David Briscoe speaks on Cleansing And Strengthening Your Liver.




It was when I found out
I could make mistakes that
I knew I was on to something.
Ornette Coleman

I am always doing that
which I cannot do,
in order that I may learn how to do it.
Pablo Picasso

A truly happy person
is one who can enjoy the scenery
while on a detour.
Unknown

We’re fools whether we dance or not,
So we might as well dance.
Japanese proverb



Winter Solstice Celebration
December 20, 1999
Sparkling Cider
French Onion Soup with Croutons
Wild Rice-Pecan Croquettes with
Creamy Gravy
Roasted Winter Vegetables with
Balsamic Glaze
Cranberry-Pear Chutney
Field Greens Salad
Chocolate Chip-Brazil Nut Bars
Grain Coffee
$15

 
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Best Wishes for a Safe and Happy Holiday Season, and a Happy New Year! Dinner will not be served on Dec 27.

Donations to the Peninsula Macrobiotic Community (PMC) are accepted in any amount: $10/year is suggested to support the newsletter; larger amounts are applied to both the newsletter and other expenses, primarily insurance. See From The Editor for details. Donations, including $10 amounts to support the newsletter, are tax-deductible, as the PMC is a nonprofit organization. The PMC acknowledges contributions with a letter explaining their tax deductibility, sent automatically with contributions of $20 or more. The letter is not normally sent for $10 contributions, but will be sent upon request--call Gerard Lum, 650 903-0447.


International Recognition!

And the winner at the Versailles (France) World Cookbook Fair Awards, in the category of Best Vegetarian Cookbook in English for 1999, is Sweet And Natural, More Than 120 Naturally Sweet And Dairy-Free Desserts, St. Martin's Press--by Meredith McCarty!
Organized by a group called the International Cookbook Revue, the awards "indicate the most interesting books and reward work, talent, initiative and courage." Thousands of cookbooks, published between October 1998 and September 1999 from at least 17 countries, were reviewed in numerous categories. The international jury was composed of Xavier Darcos, Senator and Mayor of Périgueux and President of the Jury; Dun Gifford, President of the Oldways Preservation and Exchange Trust; Oscar Caballero, international journalist; Prince Franz-Wilhelm of Prussia; and Edouard Cointreau, publisher of ICR--The International Cookbook Revue. The awards were presented at a Gala Dinner at the Versailles World Cookbook Fair, held at the Château de Versailles on October 23, 1999. Nominated with Meredith's Sweet And Natural in the Vegetarian category were The World in Your Kitchen, by Troth Wells, New Internationalist; The Millennium Cookbook, by Eric Tucker and John Westerdahl, Ten Speed; and The Dreaded Broccoli, by Barbara and Tamar Haspel, Simon and Schuster. (Millennium is a superb vegan restaurant in San Francisco. Any of these cookbooks would make superb holiday gifts!)

Meredith has been a renowned Guest Chef and speaker at our Monday Dinners. She has also produced other cookbooks Fresh From A Vegetarian Kitchen and American Macrobiotic Cuisine, and the video Whole Grain Sourdough Breads. Based in Marin, she teaches cooking classes and does food coaching in the Bay Area. Call 415 435-4102, www.healingcuisine.com. Congratulations to Meredith! It is so wonderful to see someone, coming from humble beginnings in macrobiotics and natural health, recognized internationally for her innovative approaches to dessert. Perhaps the health-conscious approach she uses and describes in her beautiful dessert book will get notice, catch on, and improve the world!


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 408 353-8854.

Susanne Jensen offers vegetarian take- outs ($12) on Wednesdays in San Francisco, SF delivery available, reserve by 9 PM Tue, 415 661-4764.

Susan O'Toole is taking her business What's For Dinner in a new direction. After an extended break for relaxation and assessment, she decided to stop producing her famed takeout dinners on Tuesdays, Wednesdays, and Fridays, and will shift to teaching cooking classes and hopefully producing a cookbook. To get on her mailing list, suggest topics for classes, or complain, call 650 941-1028.

Congratulations to chef Laura Stec, who has accepted a fulltime, six-month commitment to work as a spokesperson and educator for Eden Foods in Michigan, starting in January. She plans to return here at the end of
June, when she resumes normal activities.

The Vital Center, a new business hatched by Monday Dinner patrons Anne Emry, Steve Emry and Ken Becker, is taking shape. Starting shortly after Thanksgiving, The Vital Center will produce gourmet vegetarian dinners five days a week, for pick up or delivery (from Burlingame to Palo Alto). Dinners will be prepared fresh daily, and include soup, whole grains, legumes, vegetables, and optional dessert, using fresh, organic food (whenever possible), without eggs, dairy, animal foods, or artificial ingredients. And shortly after the New Year, The Vital Center will launch the second part of its business--a variety of wellness programs from a location in San Mateo. Offering both individual counseling and group classes, the programs will use natural foods and holistic practices to help people manage weight and improve general health. For the latest information, call 650 685-5599.


After-Dinner Events

Speakers receive a gratuity collected from the audience; please show your support and appreciation with a donation ($5 suggested).

On Dec 13, Macrobiotic Counselor Patrick McCarty speaks on Simplifying Macrobiotics. Changes in diet and lifestyle do not have to be painful. In nature, forces such as electricity and qi, the universal life force, always find the path of least resistance --without any design or effort. Patrick will share his favorite tips for facilitating healthy changes naturally, and will show how to make the process enjoyable.

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 in Eureka for nearly 20 years, and has taught and counseled extensively at locations around the world. In November, at an international conference in Havana, Cuba, Patrick was one of many presenting complementary approaches to asthma. Patrick is currently active as a teacher and lecturer with the Macrobiotic Foundation of Central Florida; his recent classes have covered home remedies and cooking for men. He and his wife Vashon are expecting the birth of a baby boy at the end of January.

On Jan 10, Macrobiotic Counselor David Briscoe speaks on Cleansing And Strengthening Your Liver. The holidays and winter months often overwork your liver. Its function weakens and the qi (life force) stagnates, giving rise to many symptoms and discomforts, especially as the season changes from winter to spring. This affects women more than it does men, as many female health issues have their roots in liver qi stagnation. David will show you how to head off liver problems well before spring arrives. He will share many of the ideas from his popular workshop, 50 Ways To Love Your Liver. Since 1972, David has been involved in most every aspect of macrobiotics, including personal practice, teaching, counseling, cooking, restaurant business and center development. In 1983 he became one of the first certified counselors of the Kushi Institute's premier training program. He co-authored A Personal Peace: Macrobiotic Reflections on Mental and Emotional Recovery, and is well-known for his insights into the emotional and psychological underpinnings of health issues. From 1991-1998 David worked closely with Herman Aihara, the late macrobiotic master, at the Vega Study Center. In 1999 David and his wife Cindy founded Macrobiotics America™ and Macrobiotics Global™, the first macrobiotic educational programs to offer home studies through the internet; see his outstanding website, www.macroamerica.com, which well-reflects his experienced approach to education.

Pumpkin Pie

Ingredients:
6 cups buttercup or butternut squash
5 oz silken tofu, firm style
½ cup maple syrup
3 tablespoons arrowroot
1½ -2 cups water
1 teaspoon cinnamon
¼ teaspoon ginger powder
¼ teaspoon clove powder
1 teaspoon vanilla
Pinch sea salt

Crust:
¾ cup whole wheat pastry flour
¾ cup unbleached white flour
Pinch of sea salt
¼ cup corn or canola oil
¼ - ½ cup water

Peel squash and cut into chunks. Place in a pot with water and bring to a boil. Reduce heat and simmer for 25-30 minutes. Place squash, tofu, maple syrup, arrowroot, and spices in a blender or food processor and purée until smooth.

To make pie crust mix flour, salt and oil. Gradually add water while stirring with a fork until dough forms a ball around fork. Gently press all flour into dough. Roll out dough and place in a pie pan. Prebake at 350 degrees for 10 minutes. Add filling and bake for 30 minutes.
by Susanne Jensen

From the Editor

Our community depends on you! To support and receive the newsletter, send $10/year (checks made to "Peninsula Macrobiotic Community") to Gerard Lum, 101 E. Middlefield Rd, Apt. 9, Mountain View, CA 94043, GerardTL@aol.com, 650 903-0447. Your mailing label shows the date and amount of your last contribution.