Ready set go, for the New Year, 2010! Are you all ready with your New Year’s Resolutions! Turning over a new leaf towards healthier life style? Join us this March for Warren Kramer’s always fabulous study of Macrobiotic lifestyle and re-structuring your health in this new year! In time for improving your Spring Cleanse for liver and gall bladder health, and thus kicking off the new year with your best foot forward! Just call Marsha Rueff at 770-396-9413 to reserve your private health consultation and get the best timeslot available for your personal schedule! If this is your first visit with Warren, you will want to schedule one and a half hour  session; a revisit within a 9-month period is a one-hour session. You will reclaim your health, vitality and a whole new way of looking at your choice of food, activities and many other choices you encounter each day. A kick off dinner-lecture March 3, lectures each evening through March 7, with Macrobiotic Cooking Classes both Saturday and Sunday, March 6 & 7, from 1-4! A good idea to block off your week and let Warren’s visit take you to all new heights of health and wellness! Let us know your email address to be included in our active email listing informing you of these interesting lectures and classes! You are welcome to check out Warren Kramer’s website for his qualifications too! You’ll be very impressed, and that’s a promise! Happy New Year, 2010!                                                        Wishing you all the best, and see you next year! Marsha and Fred Rueff

Wednesday Evening Dinner Lecture: March 3,    6-9 $35

Myths & Misconceptions about Macrobiotics & Nutrition

Do any of the following sound familiar? Drink 8-10 glasses of water each day! Bananas are needed for Potassium! Drink your milk and eat cheese to prevent Osteoporosis If you’re health conscious then you should eat tofu and drink soymilk. Macrobiotics is for cancer. There is a healing diet. Macrobiotics is from Japan… and so much more.  This class is about getting to the truth of many of these statements and really demystifying Macrobiotic theory and practice.  A must-class for anyone seeking the Truthabout nutrition, and what’s truly best for our health.

Thursday Evening Lecture, March 4    7-8:30    $25

Fifty Ways to Love Your Liver

The liver is often called the commanding general of the body. It is in fact connected with many more health issues than we mightever imagine. Just look at this list. Do any of these health concerns apply to you, or your family and friends? Headaches, joint pain, eye issues, irritability, PMS, hot flashes, skin disorders, reproductive concerns like fibroids and inflamed prostate.

Well, these are all liver related health issues. Warren will explain this correlation. And most importantly, he will discuss what food, home remedies, lifestyle factors support the health of our liver. And just in time for Spring Cleaning, he will present the overall approach to spring cleansing for the Liver. A very timely lecture for us all in the first week of March!

Friday Evening Lecture, March 5          7-8:30    $25

A New You in 2010!

Taking Your Health to a Whole New Level!

The most common resolution people make in the beginning of the year other than to lose weight is to be healthier. Why is it so many people fall short and simply can’t accomplish this? Warren will offer great inspiration and insight into how to finally make it happen this year. Make 2010 your year for change!

Saturday, March 6,                                                                                                                        1-4                                  $45

Where’s the Protein? A Very Special Macrobiotic Cooking Class!

Many people question the protein in a natural foods diet: Am I getting enough protein? Due to the modern diet and restaurant menus centering on protein, it is understandable we overly focus on it.  This macrobiotic cooking class features protein options, eating macrobiotically and, of course, preparing them deliciously!  Beans, tofu and tempeh are the focus.

immediately followed by the following lecture:

Saturday Lecture, March 6                    5-6:30    $25

What’s Wrong With These Foods?

Have you ever wondered the best way to explain why a certain food is not a good choice?  Usually saying something is too yin or too yang doesn’t quite cut it!  Warren explains why chicken, dairy products, sugar, tropical fruits, nightshades and many others are not suitable foods.

Sunday, March 6,                                    1-4              $45

Most Popular Macrobiotic Cooking Class! by Popular

Demand,with All New Dishes: Quick, Healthy Cooking!

Certainly one of our most popular macrobiotic cooking classes! Everyone is busier day-to-day so lack of time is by far the number one reason why people don’t cook more often. This practical class addresses this issue in many very helpful way. And you will love the recipes we have in store for you as well as all the practical ideas and helpful hints for your daily cooking!

immediately followed by the following lecture:

Sunday Lecture, March 7                       5-6:30    $25

Living the Great Life: The Spirit of Macrobiotics

For some people Macrobiotics is nothing more than brown rice and miso soup.  In this exciting, closing lecture Warren explores some of the most important principles to truly enhance your macrobiotic practice. Presenting some of the early teachings of Michio Kushi, what many feel are true gems of macrobiotics, including non-credo, one grain ten thousand grains and more. This is a rare treat: learning from Mr. Kushi’s student of over eleven years. Warren sat at Mr. Kushi’s side as he counseled thousands of clients, learning his wisdoms first-hand. And to appreciate even more Warren Kramer’s dedication to Macrobiotics, you may be interested knowing this was a non-paying position, just dedication, research, and great study as they improved health around the globe.

Yes, Virginia, there are vegan Chocolate Chip Cookies and 119 other Sweet and Natural desserts, thanks to Meredith McCarty’s writing her wonderful cookbook! Titled, Sweet and Natural, of course! You’ll enjoy nostalgic holiday tastes this Merry Christmas, Happy Chanukah, Happy New Year, and you have plenty of time to try the best treats for your own special Valentine too! So, let’s get this one started so you have a delish-ious soft, healthier chocolate chip cookie for your Christmas cookie holiday swap! I’ve taught lots of variations in my macrobiotic cooking classes, always to great delight! Add whatever else you enjoy to yours! I tried it with hazelnuts, coconut, and pecans too! For tonight I used only unbleached white flour and pecans – what do you want to try? Most important, just enjoy and share!! Maybe even try a Chocolate Chip Cookie Cake too!

Chocolate Chip Cookies,

thanks to Meredith McCarty, Sweet and Natural cookbook

Preheat oven – 350 degrees. Remember, organic ingredients enhances tastes!

dry ingredients

1 cup whole wheat pastry flour

1 cup unbleached white flour

1 cup malt-sweetened Sunspire non-organic chocolate chips*

1/2 cup walnuts, rinsed, then toasted, and chopped

1 teaslpoon aluminum-free baking powder

1/2 teaspoon baking soda

1/4 teaspoon si salt, sea salt, Kushi Institute Store

wet ingredients

1/2 cup light vegetable oil such as walnut, or safflower

1/4 cup brown rice syrup, Suzanne’s, Natural Import Company, NC

1/4 cup pure maple syrup, Grade B is for baking!

1/2 cup water

1 teaspoon vanilla

Now let’s make these cookies dance onto that cookie sheet!

Your oven’s preheated to 350 degrees. Now line 2 baking sheets with parchment paper or lightly brush with oil. I prefer the stoneware bake sheets to metal ones.

Mix dry ingredients in large glass bowl,

Whisk wet ingredients in medium glass bowl, and stir into dry ingredients.

Want medium-size cookies? Use a small ice-cream scoop about 1 1/4 inch diameter, leaving 1-2 inches between cookies.

Bake 12-15 minutes for small cookies, or 15-20 minutes for large cookies.

My gas oven takes 20 minutes for smallish cookies. And they are delish.

*Sunspire – in this case, we do not select the organic because the organic is sweetened with organice sugar;

the non-organic is the one sweetened with barley malt. The company got this one backwards!

Did you grow up on Noodle Kugels for every holiday! I did, and what’s Chanukah s’pose to tastelike when you’re vegan? Well, try this recipe, created by Harriet McNear, beloved macrobiotic teacher, in Winter Park, Florida. You most likely will want to add your own family flavor too. Isn’t that what the holidays are all about – as we remember our childhood romping with siblings and cousins, opening gifts, sharing, our beloved parents and grandparents. A favorite in our holiday macrobiotic cooking classes,  Atlanta Macrobiotic Pot Luck dinners, and I think you’ll enjoy it too! Happy Chanukah! And remember it for New Years, make it with matzo this Passover, and you’re all set for Rosh Hashonah and Yom Kippur too! Happy Holidays!

Apple Noodle Kugel with Crumb Topping

Heat oven to 325 degrees                  Bake 30 minutes

8 ounce wide noodles Deboles or BioNature                                                           Topping:

Corn oil (to oil casserole)                                                                                                8 Westbrae Lemon Cookies*

10 ounce mori nu soft tofu, or other tofu as you wish

2 golden delicious apples, sliced

1-2 teaspoons lemon zest

1/4 cup fresh lemon juice

1/2 cup rice syrup

3/4 cup raisins

2 teaspoons cinnamon (or less)

1. Cook noodles about half the time you ordinarily would, 4-6 minutes.

2. Place in bowl with all ingredients, except topping ingredients.

3. Mix together and place in large oiled casserole.

4. Place cookies in blender and pulse to make crumbs.  Sprinkle over top of noodle mixture.

5. Bake 325 degrees 30 minutes or until top is crisp and light brown.

6. Let cool about 15 minutes,

7. Then cut into squares and serve.

For topping* can also use Heaven Scent Windmill Cookie, Almond or Traditional Spice

Dickens hit it right on with taking Scrooge back through past Christmases! Exactly what we all do every holiday reminiscing our loved ones, and longing for the familiar family cuisine, whatever our mothers, grandmothers, aunts and loved ones cooked! I can still savor the delicious chocolate cakes from my beloved Grandmother Esther, and Mother’s Chocolate Lady Finger Cake, which became my neighborhood’s favorite too, til I became vegan and macrobiotic cooking our new lifestyle!

Still, holiday and party food can be a wonderful way to enjoy these past memories, and thanks to some wonderful cooks and their cookbooks, we have healthier ways to accomplish some traditional foods! Just this week I was on a Coconut Lemon Pie search - my mother’s absolute favorite and I found this wonderful recipe in Love, Eric by Eric Lechasseur. Please hurry to order this book, as they are stopping print as we speak!

It cut beautifully, and firmed quickly. I changed the crust to 3/4 cup Pastry flour and 1 cup unbleached flour being without Spelt flour, and not being able to wait one more minute! And, please, use organic ingredients for best flavors. We always use organic both at home and in our Macrobiotic cooking classes in Atlanta, and the results as they say are in the pudding! Enjoy.

Pie crust

1 cup spelt flour

3/4 cup unbleached flour

1/4 teaspoon sea salt

1/3 cup maple sugar

1/3 cup safflower oil

1/4 cup water

Let’s make the pie crust!

Preheat oven to 350 degrees

Combine dry ingredients in large bowl.

Add oil and water; knead quickly, forming dough.

Allow dough to sit 15 minutes! Yep, i time it!

Rolling pin and 2 pieces of wax paper, roll dough in circle to fit your 9-11 inch pie pan, or flan pop-up pan is what i prefer! William Sonoma

I like a really thin crust, no more than 1/4 inch, and even less!

Gently line pie pan with your crust and bake 20 minutes, maybe 25.

Remove from oven and let it cool.

***

Filling ingredients

1 cup plain Amasake, Rhapsody, from Vermont

1 1/2 cup fresh lemon juice

1/4 cup brown rice syrup, Suzanne’s

1/4 cup maple syrup

1 teaspoon vanilla extract

zest of 1 lemon

2 1/2 Tablespoon agar flakes

4 Tablespoon arrowroot

1/4 cup organic apple juice, not Gravenstein

extra lemon zest for garnish

and of course, coconut flakes for the yumminess of it all!

***

Now, it’s make a wonderful lemon filling time! So, turn on your favorite dance music!

Let’s whisk away to the music!

Combine all ingredients, except arrowroot and apple juice in saucepan.

Bring to simmer, whisking constantly, and cook 8 minutes! Whisk to the music!!

In small bowl, combine arrowroot and apple juice, then whisk into the lemon filling.

Continue cooking, whisking and dancing a few more minutes.

Remove from flame and let slightly cool.

Pour filling into your beautifully baked pie shell. Garnish with zest & coconut flakes

Refrigerate ’til firm.

Enjoy. i just had one more little slice to make sure it’s really delish! It is…..