Atlanta Macrobiotics

Are you brand new to Macrobiotics? Have you been reading one of my favorite new books, The Kind Diet, by Alisha Silverstone and wondering how you were going to go about really starting macrobiotics?  This introductory macrobiotic cooking class is right for you! Tuesday evening, June 1st, 6:30-9 pm, join us in Atlanta, for a special group introductory macrobiotic cooking class.

Here’s what’s really special. I am including the notebook of material I usually reserve for my private opening macrobiotic cooking class at a special group rate of $55 for this special evening class. Since I usually charge $60 per hour, that’s a savings to you of $95!

We’ll cover the general information: selection of foods, where to shop, where to order special foods & more. Visit my macrobiotic kitchen, and experience first-hand  macrobiotic as we prepare some important basic recipes for you to learn and sample.

You’ll thank Lise for putting this class together on the recommendation of her acupuncturist!

And voila, an opportunity for YOU to join too.

Call before the limited seats fill up.

RSVP  Marsha Rueff    •    marsharueff@mac.com   •  678-643-5662  •  770-396-9413

July’s finally arrived! Mark up your calendar, plan your summer trips around Warren’s dates here in Atlanta! Please join this opportunity studying macrobiotics with one of the truly great Senior Macrobiotic Teachers. Warren’s the one Alicia Silverstone says to be certain to see when he comes to your town!

Just open this link, and enticing information for Warren Kramer’s macrobiotic cooking classes, lectures and private consultations to personalize this amazing way of eating for YOU and your condition will be easily accessible. This is a chance to rock your world, reclaim your health, get a second chance, and benefit your loved ones too.

Download PDF Brochure about Warren Kramer in Atlanta. This link will take you to another page, and please click once again on Warren Kramer in Atlanta. Thank you for taking this extra step. I promise it’s worth every moment of your time!

Once you discover Warren’s program for July 28-August 1, share with your friends & family to take advantage of our generous half-price discount! They will ultimately thank you, and you will all be thrilled you participated.

And next step, RSVP you’re attending Everything, and getting a consultation, and get a second discount of 15% off macrobiotic cooking classes and lectures, Thursday thru Sunday! And of course, kick off Warren’s visit with our opening Dinner Lecture, starting at 6:00 pm Cafe Sunflower, Sandy Springs.

See you soon! RSVP: marsharueff@mac.com or 770 . 396 . 9413

Summertime, and Let’s Make Cookin’ Eazy. How’s that for a very Macrobiotic Cooking Class! And what makes these dishes great for summer you might be wondering! Rightfully so. It’s warm outside, and in too, and who wants to spend sunny delightful days inside cooking up a storm! Doesn’t fit, and you’re absolutely right-on! You’ll see some of these same types of recipes in Alisha Silverstone’s new book, The Kind Diet, and on her website too. Everyone is wanting to keep it so cool in the summer! You can too

So, this class features our favorite dishes, using less stove and prep time, yet giving the energy, relax, cool effect we all need for Summer’s heat. Each of these macrobiotic dishes suits the very organs we wish to nourish this time of year, yes you guessed right! Heart and small intestine. And these need and deserve our attention all the way into the late beautiful Indian summers so many of us enjoy at home and while traveling.

Here’s the macrobiotic cooking class menu, with a little more detail for your keen understanding! What’s the favorite dish served all summer long, and causing havoc for people over-indulging when fall-time arrives? You guessed it, Ice Cream. So that’s why we start this menu with a light Creamy Corn Fluff Soup, to please everyone’s palate, and enjoy that creamy texture. And if you get yourself the awesome Breville blender your soup will be as fluffy as ours!

For our grain dish we’ve chosen a Colorful Couscous Salad with a medley of veggies to further lighten the dish, creating a delightful sweet taste with roots & round vegetables, as well as lighter seasoning such as parsley & basil, picked from your own garden. We enjoy our pots growing treasures on our deck, and these sparkling our grain and veggie dishes all summer long! That bitter taste of parsley also nourishes our hearts! Enhance your dishes with parsley all summer!

For our protein choice, we combined real macro delicacy and old favorite taste, tho you won’t find any chicken here. But I think you could easily disguise it to some friends and family who haven’t tasted tofu yet, and get away with it in this Tofu Old-Fashioned No-Chick’n-in this Salad. A winning taste you’ll repeat all summer long! And tofu’s ease in digestibility , great for circulation, respiration & nervous functioning as well as excellent source for protein, calcium, iron and vitamins A & B according to Alex Jack and Michio Kushi in Healing Foods. Creates  summer cooling! Look at this: tofu is even used as plasters throughout the East to bring down inflammation, swelling and bruises – even more effective than ice. So this dish is a must-have!

I’ve chosen the Arame – Orange – Watercress Salad for numerous reasons! As we perspire more in summer’s heat, we want to replace our minerals – voila, Arame with it’s iron & calcium & being so great for our bones & teeth, … benefitting our circulatory system.* It works on removing old dairy – help out the ice cream again. The orange cooling factor, sweet taste and lovely color fit perfectly, and the watercress according to Healing Foods is high in calcium, vitamins A & C, and other nutrients. It’s fiber aids digestion…is especially strengthening to the liver and gallbladder. Ever chew watercress? It’s just about the macdaddy of fiber. Remember we’re nurturing our heart and small intestine all summer long, right? So, strengthening the organs we pay greatest attention to in Spring — our liver/gallbladder pair — even into the Summer, benefits the next pay-attention-to-me, now-it’s-summer-heart-&-small-intestine-time still even more.

And, what’s summer without watermelon! Here’s a delightful surprise for a watermelon treat that goes a bit beyond just slicing it up, and passing it around! I mean, everyone in your world will know you’ve done something very special here! And what better way to cool off than this lovely refreshing Summertime favorite.

So we certainly hope to see you at one of our summertime macrobiotic cooking classes.

This is the first class for our series in 2010 we are offering at 2 different time slots, May 18 and May 22. Trying to honor your schedules, and requests for some guests who could not attend Saturday macrobiotic cooking classes!

Please RSVP as soon as you know, and mention which class you wish to attend!

At the home of Marsha and Fred Rueff, 1130 Trailridge Lane, Dunwoody, Georgia 30338

RSVP: marsharueff@mac.com 770 . 396 . 9413

Limited seating: your check holds your place. Please write check to Marsha Rueff.

May 18          11 am – 2 pm       $45 per person

May 22          1 pm – 4 pm       $45 per person

Menu

Creamy Corn Fluff Soup

Colorful Couscous Salad

Tofu, there’s just No-chick’n in this Old-Fashioned Salad

Arame-Orange-Watercress Salad

Watermelon Surprise

*Healing Foods, Alex Jack & Michio Kushi

Scrumptious Desserts! We’re talkin’ macrobiotic, vegan without sugars, eggs, cream or other dairy products. Some ingredients are even used in macrobiotic home remedies. Meaning, they actually promote health, like soothing kuzu, aides digestion, and kanten flakes, a sea veggie full of minerals. Isn’t this amazing! And for sweeteners we use Suzanne’s Brown Rice Syrup or Barley Malt which are actually made from grains. Being complex sugars, not simple sugars, they go through all steps of our digestion process and don’t cause havoc with our blood sugar. These sweeteners appear in some macro home remedy drinks, such as Ame Kuzu and Warm Barley Kanten. You can be rest-assured these are not artificial sweeteners causing ill side-effects – no saccharin, splenda, or tropical stevia located here. We enjoy these sweets a few times a week, and find ourselves satisfied. Free from candy bars & cakes we use to crave.

What’s the ideal Macrobiotic Dessert? Gentle desserts, just cooked stove-top, rather than baked in the oven. Here’s the reason: when we’re changing our health, we avoid hard, baked ingredients with flour products so cookies, pies, cakes are not recommended daily fare. Instead we enjoy fruit cooked stove-top with a lovely kuzu glaze, or fruit kantens creating a luscious pudding consistency. Or select a parfait with fresh fruit, using kuzu rather than dairy for the creamy sauce. With locally-grown organic melons and berries soon available & ready to cool us down this summer, May’s perfect timing for a sweet macrobiotic cooking class featuring desserts!

S’pose you’re wondering: if I wish to be really healthy, why would I want to eat desserts anyway? A very insightful question! Here’s the reason. Just like deer are attracted to a salt lick, humans desire a sweeter flavor for eighty percent of food. That may seem like a lot, but just look at all the sweet vegetables we enjoy, as well as fruit, and there you have it. Even sauces served around the globe often have a sweet taste. And sometimes we just want a little something to end the meal, clear the palate, as Margaret mentioned when we prepped our Leftover Macrobiotic Cooking Class yesterday. And these milder treats keep us out of  t-r-o-u-b-l-e, like all traditional brimful of sugary, creamy, buttery sweets everywhere we go.

Another reason for learning good quality Macrobiotic Desserts is serving company and even friends stopping by. You feel confident something in your fridge is yummy-as-the-Ritz or NYC’s Serendipity – even serving friends who aren’t eating macro. You’ll enjoy your dessert, and their compliments. Recently we delighted Abe, the insulation expert inspecting our home, with our Apple Crisp, & we joined him too, natch! Learn some delicious, healthier desserts in this macrobiotic cooking class, and you won’t have to be singing this old song:

If I knew you were comin’ I’d've baked a cake, hired a band, goodness sake!
If I knew you were comin’ I’d've baked a cake
Howdya do, howdya do, howdya do?

This macrobiotic cooking class features desserts you can use frequently plus just one over-the-top for very special occasions, well, maybe two over-the-top! Sometimes we just need something a little more special, or when we entertaining. I mean wouldn’t you just love to serve a mini chocolate truffle? What if it had kanten flakes in it instead of eggs & a little Eden Blend Rice/Soy Beverage instead of butter & cream?

And that little chocolate chip cookie I made this December? Chips sweetened with barley malt, without dairy! So delish I gave them to lots of people in our world. One sweet note on top of a letter ~ Sure enjoyed those chocolate chip cookies! Thanks, Mailman Mike tells it all. Bet you’ll like them too! So like Rosemary Clooney sings, Come on-a my house, I’m gonna give you candy …!

Come on-a my house, my house,  I’m gonna teach you cookies and truffles and tarts,
Come on-a my house I’m gonna teach to you … some sweet, yummy, healthier macro things..

Join us in Atlanta!  Macrobiotic Center of Atlanta

Saturday May 15              1-4 pm        $45 per person

RSVP: marsharueff@mac.com 770. 396  9413

Menu*

Fruit & Berries Tart, A Macro Perfection
Possibly the Yummiest Rice Pudding on the planet
Blueberry Pie
Chocolate Truffles
A very teeny, harmless Chocolate Chip Cookie
~ Peach Compote with Kuzu ~
perfect recipe for blueberries, apple, pears & more!

* menu choices may change slightly as new desserts are being tested! check for updates!

RSVP please,  soon as possible!

Your check to Marsha Rueff holds your space:
Please mail to 1130 Trailridge Lane, Dunwoody, GA 30338