Atlanta Macrobiotics

Happy 4th of July Everyone!

Join our next Group Cooking Class: Cooking to Restore Natural Beauty ‘n Health

Saturday, July 17               1-4 pm

RSVP: marsharueff@mac.com 770 . 396 . 9413         Limited seating!

Beauty is only skin deep – what’s deep inside us is who we really are, right?

Ok, but in macrobiotic view and oriental medicine, our facial features, coloring, condition of our skin, hair and nails actually gauge our health deep within, and the health of each of our organs.

So, this macrobiotic cooking class examines lifestyle and recipes to actually  attain renewed levels of health. And bring you both compliments & personal delight at how improved you look and feel! A very special class!

The Magic Menu!

Hato-Mugi Salad & Light Dressing

Kool Cucumber Soup

Summer’s Pressed Salade & Yummy Citrus Dress-it-up!

My Favorite Daikon Nishimi with Sweet Miso Dressing

Arame Salad

This Can’t Really Be a Dessert?! Dessert

We will also discuss and include recipes for home remedies to improve our health.

•••••••••••

July welcomes Warren Kramer back to Atlanta! Yep, July 28-August 1

Join our great week, starting Wednesday evening, July 28 at Cafe Sunflower with

our Dinner at 6 PM, and lecture to follow at 7:30 ~ location at the Rueff home.

Five days packed with lectures, cooking classes, private consultations offering you a chance to really streamline the macrobiotic diet and lifestyle to your personal condition at this time. Check Warren’s information at www.atlantamacrobiotics.com, and follow the prompts to the flyer of the week’s events and discounts! Definitely worth the trip to Atlanta! Remember, Warren’s the macrobiotic counselor Alicia Silverstone is suggesting we see whenever he’s available in your city.

A few consultation times are open, morning, afternoon, and evening after the lectures, so call or email me to get your time preference!

Please share with your friends & family!

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

Yes, you really can stop allergy symptoms. How do I know? Well, here’s a great story about a client of mine, who actually became interested in macrobiotics because both she and her husband were diagnosed with cancer. Her’s was a brain tumor, and his was throat. So you can imagine they were seriously taking my private macrobiotic cooking classes, and took all  the information to heart! They did it. Jumped in with both feet, and started both looking and feeling better instantly.

That particular year Atlanta’s prolific Spring abundantly doused our fair city with a record-breaking pollen count. Mid-April, about six weeks into the diet for this couple, she called me early in the morning, excitedly reporting, They’re gone! After asking who was calling, I answered, What’s gone? Do you want me to help you find them? And her laughing response told a great success story. No, I don’t want them back! It’s my allergies. They’re all gone, and I’ve been outdoors all morning. I don’t have allergies anymore! Great news we hear again and again! I call it the  side-benefit or side effects of being on a macrobiotic diet. Just think, this could be YOU calling! Excitedly screaming, they’re gone!

That’s right. Just six weeks or so on a macrobiotic diet, and you too can be allergy-free. It’s simple. Eliminate certain You foods you’re enjoying right now and lessen your allergic reaction to pollen. Of course macrobiotic cooking classes and learning to cook well are key, and your own health condition and constitution will impact the amount of time for relief to be yours. But the reward is so keen. Being free of itching, sneezing, medication, especially as we age. How wonderful to greet Spring without dreading health repercussions.

The macrobiotics view of taking allergy medication is: rather than curing the allergic condition, meds band-aid, giving temporary relief, covering up the condition, driving your condition deeper inside. Then what happens next year’s allergy season? Allergies worsen the next time around, requiring stronger and more meds. But that’s not all. As the medication actually drives one’s condition deeper inside, it actually weakens conditions, leading to bronchial issues, pneumonia and more.

This week my daughter called, and while we chatted I kept mentioning being outdoors walking and gardening, and the gorgeous gardens around our home. She stunned me answering, Mom, you and Dad really aren’t bothered by the pollen, are you? I realized how I just took this for granted. Especially this year with pollen counts ranking in record-breaking numbers, and Atlanta’s among the highest city on the list.

So if you’re wishing to break your allergy cycle right now,congratulations! The macrobiotic diet may just fit you to a tee! Pick up Alicia Silverstone’s awesome, new book, The Kind Diet, for a great overview and benefit of what’s in store for you! You’ll be fascinated, and that’s a promise.

Join our Macrobiotic Cooking Classes in Atlanta, group or private classes, and we’ll get you started on a wonderfully easy health routine! And you’ll begin humming Younger than Springtime, all over again!

Next group macrobiotic cooking class in Atlanta: Saturday, April 24, 1-4     $45 per person
Creative Use of Leftovers – Qwik Cookin’
Check our website for information regarding the class: atlantamacrobiotics.com
marsharueff@mac.com

Just what is the Macrobiotic viewpoint concerning leftovers, and why would anyone give a macrobiotic cooking class on just that? Or want to attend a Macrobiotic Cooking Class on using leftovers. Doesn’t everyone know serving and eating fresh food is best?

Perhaps, and this macrobiotic cooking class on leftovers addresses these questions and even more in a macrobiotic kitchen! Actually the Kushi Institute meal-plan hand-outs actually feature leftovers, abbreviated L.O. for lunch items from the previous evening’s dinner. Why, you may ask? The answer is two-fold: we must make this way of eating do-able, especially for people working outside their home, and the next day’s lunch would be within twenty-four hours of the evening meal. Theoretically within the same day. I often advise clients when they are preparing their dinner plates to fill their lunch containers at the same time. Again, a two-fold benefit: not over-eating the evening meal, and voila, they completed tomorrow’s lunch and feel well-ahead of the game! Now you’re basically cooking just breakfast and dinner! Much more do-able, don’t cha think?

Cold weather allows us to place leftover’s outdoors, in a protective setting rather than in the refrigerator, which in actuality is an electric ice box. It will change the taste and quality of the food somewhat, and we’ll address how to enhance leftovers in my cooking class. Always add something new! That’s the secret! And then it’s yumscrumptiousdelicious! And you have just renewed the energy of the dish.

Another point macrobiotics considers regarding leftovers is the length of time the dish cooks. Over 20 minutes, and your dish has ample energy to sustain energy the next day. Quick dishes are not recommended leftover because of their purpose and the nature of the cooking style. Quick dishes are meant  to give us quick, uplifting energy! Quickly blanched vegetables, pressed salads, stir-fries, quick saute are best made in the quantity for consuming right then and there! Try it. The morning after, peek in the dish. Even the most delicious stir-fry looks like a has-been. Longer cooking styles keep their energy, especially when cooking in heavy pots.

Then there’s a whole set of questions about what to make ahead. Some desserts set, we soak grain and beans overnight, and other ingredients too, even dry-roasting them first, to bring out their yummyscrummy flavors even more. Macrobiotics truly addresses taste, energy, time and effort in the realm of leftovers. It’s so much more than just carrying a doggybag out of a restaurant. Especially when we are improving a health condition.

As I’ve planned this class, and selected our menu and dishes, another important message came to mind. What about all the ingredient parts people, and even stores, discard without realizing the benefit of each of these. Vegetable stems, the black part at the widest part of the carrot and other root veggies, carrot, daikon and radish tops, the core of the cauliflower. Why would we even consider eating these? How do they benefit our health?

Want to email me your leftover question? I’d love hearing from you! And you will receive answers! If you are in Atlanta, please join us Saturday, April 24! With so much information to share, it’s sure to be one Whopper of A Class!

We’ll be covering the macrobiotic take on leftovers in this exciting Macrobiotic Cooking Class: Creative Use of Leftovers – Qwik Cookin’! Featuring leftover macro dishes of soup, grain, vegetables, beans, seitan-tofu-tempeh, and noodles. The criteria is a delicious & inviting meal. We’ll also discuss the basic macro take on leftovers, leftover no-no’s, and consider some essential food parts many people discard. This class is a money-saver: learning to use all your food & avoid waste.

Dunwoody, GA.                  Saturday, April 24   1-4       $45 per person
RSVP: marsharueff@mac.com or 770 . 396 . 9413.
Visit our website for the class announcement and menu:
www.atlantamacrobiotics.com

Sometimes we purposely want ‘em, and sometimes they just show up by mistake, but we all have leftovers sometimes. No matter how carefully we plan our recipes and cooking quantities. The trick, especially when cooking for ultimate health, and even to overcome a serious illness, is learning to deliciously prepare your macro leftovers!

My Macrobiotic Cooking Class Creative Use of Leftovers ~ Quick Easy Dishes is certainly an important way to stretch our food budget. Especially buying organic foods, and high quality Macrobiotic products, we want to use all the food we’ve prepared! And when you can truly enjoy your leftover dishes, you have a win-win, all the way!

Some diehards just toss everything out, but I even heard Michio Kushi, time and again in group and private consultations, suggest using leftover grain for breakfast porridge. Even to very ill clients. He had a reason. Maybe several.

First of all, it sure makes breakfast a whole lot easier to handle early in the morning if your grain dish is already welcoming you to your kitchen from it’s trusty little pot! Good morning to you too, dear Grain! Thanks for being here, and making my morning a little quicker! Quess the second reason. Would you believe easier digestibility? Yep, that’s it. As your grain sits overnight on your counter, covered by a bamboo sushi mat, it’s actually beginning to ferment, thus making it even more digestible than when freshly made.

This month’s Macrobiotic Cooking Class ~ Creative Use of Leftovers ~ Quick Easy Dishes addresses the big picture of Leftovers! We’ll answer your leftover questions, including excellent guidance about do’s and don’ts with leftovers! And recipes so yummy your Leftovers can shout Extra, Extra, Read All About US!

Macrobiotic Center of Atlanta

Saturday April 24              1-4 pm        $45 per person

RSVP: marsharueff@mac.com 770. 396  9413

Menu

Soup – Quick Soup, adaptable for Grains, Beans, Veg Leftovers!
Grain – Stir Fried Rice
Vegetables – Vegetable Pancake Glazed with Sweet Teriyaki Sauce
Bean – Refried Beans & Burritos!
Seitan – UnMeatball Pasta Fasta!
Noodles – 2 favorite recipes! Surprise!!!

Plus:
Additional suggestions for LEFTOVERS in many cooking styles

And, Just as Importantly:
Leftover – NO NO’s

RSVP as soon as possible!          Always a Popular Class!

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

We’ve come a long way from Wendy’s 1984 commercial & Clara Peller asking, where’s the beef ?, but  are co-workers wondering if you omitted protein from lunch today? Are you concerned about eating sufficient protein while selecting vegan and vegetarian dishes at restaurants? What about meal-planning for your family and yourself at home?

Are you concerned about eating real beans or if they are GMO? Wouldn’t you like to know where to buy beans from some of the the richest soil in the world? Have you just read The Kind Diet by Alicia Silverstone  and wondered how to prepare her recipes?

We’ll cover this and many aspects of protein in this class, including quality and variety to enhance your protein intake. The value of protein, frequency, and quantity  for optimum health. Most importantly, you’ll learn the macrobiotic cooking techniques to enhance the digestibility of protein.  An important Macrobiotic Cooking Class to cover your many questions about protein, don’t you think!

So bring your questions, and your friends to this very informative Macrobiotic Cooking Class in our 2010 Series, held conveniently in our home, just north of Atlanta in Dunwoody, Georgia! Near GA. 400. Hope to see you at our very special Macrobiotic Cooking Class just for Y-O-U!

Tofu, Tempeh, Beans ~ the Macro Protein

Saturday, April 10             1-4 pm            $45 per person

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Another Tempting Macrobiotic  Menu

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The Best Split Pea Soup on the Planet

Brown Rice with Black Soybean Croquettes with Tofu Tarter Sauce

Tantalizing Tempeh Vegetable Balls & Shoyu Dip

Always Reliable Tofu Stew with Vegetables

Move Over Chocolate, …  Here Comes the Azuki Bean Fudge

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RSVP: marsharueff@mac.com       678. 643 . 5662       770 . 396 . 9413

Please reserve early.                         Place:   at the home of Marsha & Fred Rueff

Your check holds your space: 1130 Trailridge Lane, Dunwoody, Georgia, 30338