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
Mon Feb 14: Valentineís Day Dinner,
Mon Feb 21: Michelle Plumb speaks
on The Protein Myth.
Mon Mar 6: Patrick McCarty speaks
on Creating Balance: Feng Shui For Your Body.
Use the talents you possess -
For the woods would be
a very silent place
if no birds sang except for the best.
Henry Van Dyke
If you wait for tomorrow,
If you donít wait for tomorrow,
Itís later than you think.
In the book of life,
the answers arenít in the back.
February 14, 2000
Braised Greens in Vegetarian Consommé
Whole Wheat French Bread with
Roasted Winter Veggie and Seitan Stew
Fettucine Noodles with
Creamy Mushroom Sauce
Field Greens Salad with
Sweet and Tart Mustard Vinaigrette
Double Chocolate Brownies with
Rice Dream and Raspberry Sauce
Chicory Grain Coffee
Our new PMC website has just gone live, containing the latest
newsletter and menus: http://home.pacbell.net/robinsil/macro. The
superb design is the work of Robin Silberling, longtime
Monday Dinner patron and web professional who donated her services. If
anyone is willing to host our site and donate about
5 MB of web space, contact firstname.lastname@example.org or GerardTL@aol.com.
The 40th Pacific Macrobiotic Conference takes place
in late March in Arizona, roundtable format. Call 510 559-8057 for information.
Congratulations to Patrick and Vashon McCarty, on the
birth of their baby boy in January! (The editor apologizes for a misspelling
in the Dec/Jan issue; "Vashon" is the correct spelling.)
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.
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
Meredith McCarty teaches a cooking class "Gourmet Vegetarian...A
Warm Taste of Winter" at Draeger's Menlo Park on Fri., Feb. 11, 6:30
PM, $45. Call 650 685-3704 and sign up for class #MP0211. She also teaches
"Gourmet Vegetarian...Spring Elegance on Your Table" at Draeger's
San Mateo, Fri., April 7 at 6:30 PM, $45, class #SM0407. To reach Meredith,
call 415 435-4102.
The Vital Center produces Vegetarian Gourmet Dinners Monday through
Friday. Response to the new venture has been enthusiastic, with the number
of meals increasing steadily. Dinners are delivered by 4:00 PM to two
pick up points: in San Mateo at The Vital Center, 34 E. Second St; and
in Palo Alto at Printers Inc., 310 California Ave. Cost is $10 (soup,
entrée, vegetable); extra soup is $1.50, dessert is $2. Delivery
is available for $4, from Burlingame to Palo Alto. Call 650 685-5599 by
noon the day before to order, or e-mail to email@example.com.
Cheryl Beere, Executive Chef of the Vital Center, is classically
trained with more than 12 years of experience, specializing in Gourmet
Vegetarian and similar styles. Her background includes study at the Vega
Study Center, in both cooking and counseling. She owned and ran a café
in New Zealand for 3 years; her cookbook was a best-seller there and in
Australia. She has cooked at the Kushi Institute Summer Conferences, the
Health Classics on the West Coast, and the French Meadows Summer Camp,
and teaches classes in various ethnic vegetarian cuisines.
Carl Cheney, Sous Chef , is also classically trained. He
left Millennium Restaurant recently to join the Vital Center.
Weight loss and Wellness classes will be offered soon at the San Mateo
location. Health Food and Aromatherapy products are available for sale
there, open 10 AM Ė 6 PM
Speakers receive a gratuity collected from the audience; please show your
support and appreciation with a donation ($5 suggested).
On February 21, Macrobiotic and Health Guidance Counselor Michelle
Plumb speaks on The Protein Myth. Are you confused by conflicting
trends in diet and health? How much protein do we need to be healthy?
Diets such as The Zone and the Dr. Atkins approach persuade us that we
need lots of protein at every meal. And according to the high protein
theory, carbohydrates are harmful. Is this true? Is there any reliable
precedent for protein theories? Are there dangers in too much protein?
Michelle will debunk current protein myths and describe what longstanding
world civilizations have used for thousands of years as the nutrient balance
for health and longevity.
Michelle has been involved with macrobiotics and health guidance for
more than 13 years. She trained extensively with pioneers Shizuko Yamamoto,
Denny Waxman, and Michio Kushi. She served as educational director at
the Macrobiotic Center of New York, and as manager of the Kushi Institute
Way to Health and Dynamics programs. She is a charter member of the Macrobiotic
Educatorís Association, and was a faculty member and counselor at the
Kushi Institute. Now based in El Cerrito, Michelle teaches and counsels
in the Bay Area.
On March 6, Macrobiotic Counselor Patrick McCarty speaks on Creating
Balance: Feng Shui For Your Body. Energy is fundamental in the Eastern
view of health and living. Energy has a dual characteróeach aspect of
the two is, at the same time, both antagonistic and complementary to the
other. In Feng Shui, the Chinese art of placement, the practitioner uses
an awareness of energy and its characteristics as a primary tool. By unblocking
and balancing energy, the practitioner works to attract health, wealth,
and harmony into a building and its occupants. Patrick will demonstrate
how the same approach, applied to our body and mind, invigorates and enlivens
Patrickís 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 heís 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 and his family live.
Macrobiotic Island Vacation & Learning Retreat! Travel to
the beautiful island of Hvar in the Adriatic with David and
Cynthia Briscoe, Oct 7-14, 2000. Enjoy this islandís aqua clear waters
and friendly, mellow residents. Attend lectures with David, cooking classes
with Cynthia, morning exercise on the beach, and make friends with the
Croatian macrobiotic community. Call toll-free, 877 622-2637, or visit
Meet macrobiotic people from around the world! Live chat takes
place Sundays, 10 AM at www.cybermacro.com.
Orange Baked Sweet Potatoes
Here's a winter, vegetable recipe good for those craving rich, naturally
sweet things, from the Vital Center Kitchen. Serves 4.
4 medium-sized sweet potatoes (Jewel Potatoes, Garnet Yams)
a little olive oil
juice and zest of 2 oranges
1 T mirin
2 T vegetable stock
1 T shoyu or tamari
1 T grated fresh gingerroot
2 cloves garlic, finely chopped
1/4 cup finely chopped parsley, cilantro or marjoram
Heat oven to 350 deg F. Scrub the sweet potatoes with a stiff bristled
vegetable brush and cut off the hard ends. Cut each in Ĺ lengthwise and
then each in half again on a slight diagonal. Place all the pieces in
a lightly oiled casserole or oven dish. Grate the oranges on the fine
side of a grater then cut each in half and juice them. Combine the orange
zest and juice in a bowl with the mirin, shoyu or tamari, gingerroot and
garlic. Pour over the sweet potatoes and toss well. Cover the dish and
bake for 30 - 40 minutes until the potatoes are soft when stabbed with
a fork. Remove from the oven and garnish with parsley, cilantro or marjoram
by Cheryl Beere
Secrets Of The Master Chefs: Master Recipe For Creating Your Own Soups
Monday Diners have come to expect the artistic, expressive,
and deeply satisfying soups that start off our weekly feast. It took pleading,
cajoling, and flattery to extract the following deep secrets from our
Master Chef. Produces six generous servings.
The liquid part: 8 c. water or stock
For thickening, fiber, protein, heartiness: 1-1/2 c. grains or
pasta or beans, or a combination.
For flavor, texture, color, nutrition: 4-5 c. chopped vegetables
(carrots, onions, leeks, celery, sea vegetables etc.)
For variety, mystery, artistic expression: herbs, spices, ginger,
garlic, etc. (Pick a theme and stick with it)
For depth of flavor: soy sauce, natural soup stock cubes, miso, nutritional
yeast, dried mushrooms, ume plum vinegar, olive oil, toasted sesame oil.
And donít forget to garnish: chopped fresh herbs, green onions,
croutons, sour cream, etc.
To make a simple vegetable stock: Combine
2 quarts water
4 carrots, washed and chopped
2 onions, peeled and diced
1 parsnip, washed and chopped
2 leeks, washed and chopped
6-8 shiitake mushrooms or dried mushrooms of choice
2 bay leaves, 3-4 springs of parsley
1 6" piece of kombu
pinch of salt; 1 T. soy sauce (optional)
1/4 c. nutritional yeast.
Bring just to a boil and then simmer one hour. Strain through a fine mesh
by Gary Alinder
From the Editor
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