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By Marsha
| March 27, 2010 | | 1:00 pm | to | 4:00 pm |
One of the first question new clients ask about the macrobiotic diet, is: what’s a healthy breakfast? My favorite answer is, you’ve come to the right place. One thing’s for sure about the Macrobiotic Diet; breakfast suggestions truly consider the best choices for ease in digestibility, starting your day, keeping your energy strong throughout your morning ’til about 1:00 pm. This way you’re not starving for lunch, gulping down your food and overeating.
What about the 11 am hypoglycemic dip when everyone’s downing a strong cup of sugared coffee, bagel or donut just to keep their eyes open and get their work done before the coveted lunch break? If you’ve been suffering this embarressing energy dip, then definitely the Macrobiotic Breakfast is for you! I always say the downside of Macrobiotics is you will have so much energy, you might not know when to stop. A very nice side effect, don’t you think?
This Breakfast & Brunch Macrobiotic Diet Cooking Class, Saturday - March 27 from 1 – 4 in Atlanta is perfect for both beginners & those well-acquainted with the Macrobiotic Diet. We will show breakfast dishes for your special occasions and company. Tasting these, and seeing how easy they are to make will encourage you to enjoy other recipes in the wonderful cookbooks we suggest.
Bodacious Breakfast & Brunch! Cooking Class
Saturday, March 27 1-4 pm just $45 per person
*Menu*
Blueberry & Pecan Muffins
Scrambled Tofu
Mochi Waffles & Lemon-Walnut Sauce
Deep-Fried Tempeh Bacon Strips
Blueberry Pancakes & Blueberry Sauce
Yummy Macro Creamy Porridge
Corn Grit Cakes
You Won’t Believe it’s Tofu French Toast
Grain Coffee Cappuccino
****
Cooking class at the home of Marsha & Fred Rueff
1130 Trailridge Lane
Dunwoody, Georgia 30338
770 . 396 . 9413 cell: 678 . 643 . 5662 email: marsharueff@mac.com
Please RSVP asap! Your check holds your spot!
Hurry, space is limited!
By Marsha
| February 20, 2010 | | 1:00 pm | to | 4:00 pm |
Back to Basics
A Special Macrobiotic Cooking Class
Saturday, February 20 1-4 pm just $45 per person
This is a very special Macrobiotic and Vegan Cooking Class!
And just may be worth the trip to Atlanta!
You may be on a Macrobiotic, Vegetarian or Vegan Diet,
and still not reaping and the most health improvement for all your cooking efforts!
This is the class for YOU to learn about the Great Life Diet*
Based on Michio Kushi teaching 6 years ago, upon discovering Kushi Institute teachers had developed their own way of teaching, and ventured away from traditional cooking methods. We will cover basics explained in The Macrobiotic Path to Total Health, by Michio Kushi and Alex Jack.
Learn the unique tips Mr. Kushi feels are important for each dish.
*Menu*
Miso Soup
Special Drink for Liver Health***
Really right way for Pressure-Cooking Brown Rice!
The Pressed Salad – Learn how it relieves PRESSURE!!!!
Kinpira Soup – the Mac-Daddy Strengthener of all Times!
Nishimi Vegetables awesomeful delishious with Kuzu Sauce!
Roots and Tops the perfectly Balanced Vegetable Dish!
Blanched Vegetables & Dressing for Expeditious Energy
Ame Kuzu, the drink to relax & sleep well through the night
Ume Sho Kuzu, the Macrobiotic Antibiotic for Immune System, Jet Lag, & Dental Appointments
Flying into Atlanta for this class? Easy Marta accessibility!
Nearby hotel, motel accommodations available!
Cooking class at the home of Marsha and Fred Rueff
1130 Trailridge Lane
Dunwoody, Georgia 30338
770 . 396 . 9413 cell: 678 . 643 . 5662 email: marsharueff@mac.com
Please RSVP asap! Your check holds your spot!
Hurry, space is limited!
*The Great Life Diet, by Denny Waxman greatly enhances your practice of Macrobiotics, and is additional text material for our classes.
By Marsha
| February 20, 2010 | | 1:00 pm | to | 4:00 pm |
Atlanta-Macrobiotics Cooking Class Series with Marsha Rueff 2010
Happy New Year ‘n New Decade too! Perfect time to create delicious opportunities for yourself in this delectable new decade! Designed to enhance your well-being, with scrumptious, health-enhancing vegan recipes ‘n savory suggestions – these classes will turn over that great big new leaf!
Our wish: you attaining optimal health & energy accomplishing your 2010 dreams!
Please join these interactive and engaging cooking ‘n lifestyle classes!
All classes: 1-4 PM Cost per class $45
Saturday February 20 Back to Basics! ‘n Easy for You!
Saturday, March 27 Bodacious Breakfast & Brunch!
Saturday April 10 Tofu, Tempeh, Beans – the Protein!
Saturday, April 24 Creative Use of Leftovers & Quick
Saturday, May 15 Scrumptious Desserts
Saturday, June 5 Cooking for Strong Healthy Bones
Saturday June 26 Summertime Cooking
Saturday, July 17 Restore Natural Beauty & Health!
Saturday August 7 Wrap It Up: Sandwiches & Wraps!
Saturday, August 21 Quick, Easy Dishes!! Fun & Delish!
Saturday, Sept. 11 Cooking with Fish
Saturday, Sept. 25 Italian Ciao Bella!
Saturday, October 9 Mexican Fiesta
Saturday, October 23 Holiday Cooking Thanksgiving Dinner!
Hope to see you! Early registration is greatly appreciated.
RSVP: marsharueff@mac.com phone: 770.396.9413 cell:678.643.5662
With limited seating, your check reserves your space.
Send to Marsha Rueff, 1130 Trailridge Lane, Dunwoody, GA 30338
**Private Macrobiotic Cooking Classes available, designed just for YOU!
**Providing Macrobiotic Meals to Go!
By Marsha
| February 6, 2010 | | 1:00 pm | to | 4:00 pm |
Valentine’s Sweetheart Dinner
A Special Macrobiotic Cooking Class
Saturday, February 6 1-4 pm $45
Valentine’s Day is just 2 weeks away,
& you’d like to share a romantic evening with your special love!
Even if dining out Valentine’s evening,
you can delight your palates with these
heavenly tastes sometime leading up to the weekend!
Or surprise!
Serve a Valentine Brunch!
*Menu*
Red Lentil Soup
Wild About Rice Salad
Stuffed Mushroom Caps
Walnut Apple Carrot Salad
Chocolate Mousse *Strawberry Mousse
Red Zinger Tea with Apple Juice
or open your favorite Red Wine
Hmmm, not exactly what you’d expect in Macrobiotic Cooking?
This is the party food of the equation, that 5-10% social eating,
EWEYW: eat whatever you want!
The balance you seek: A little over-the-top menu for a special occasion!
We simplify the menu for those concerned. keeping the meal very satisfying.
All organic, highest quality ingredients are prepared in class,
& offer you resources to enjoy the same!
Join and Enjoy!
At the home of Marsha and Fred Rueff
1130 Trailridge Lane
Dunwoody, Georgia 30338
Please RSVP asap! Your check holds your spot!
Hurry, space is limited!
By Marsha
| January 23, 2010 | | 1:00 pm | to | 4:00 pm | | February 6, 2010 | | 1:00 pm | to | 4:00 pm |
Happy New Year and New Decade too! The perfect time to create delicious opportunities for yourself in this delectable new decade!
We invite you to attend the first of our 2010 Macrobiotic Cooking Classes.
Designed to enhance your well-being, with scrumptious, health-enhancing recipes and savory suggestions, these classes are the perfect way to turn over that great big new leaf!
Our wish: YOU attaining optimal health and energy so you accomplish your dreams for 2010!
Please join us for these interactive and engaging cooking and lifestyle classes! Cost, $45 per person.
Saturday, January 23, from 1-4pm Easy & Natural Weight Loss Please register by January 16
Saturday, February 6, from 1-4pm Valentine Sweetheart Dinner Please register by February 1
We sincerely encourage your attendance. Early registration is greatly appreciated.
RSVP: marsharueff@mac.com phone: 770. .3969413 cell:678 . 643 . 5662
Limited seating, your check reserves your space. Send to Marsha Rueff, 1130 Trailridge Lane, Dunwoody, GA 30338.
See below for class description.
See you soon!
marsha and fred, too
Private Macrobiotic Cooking Classes are available, designed to your individual needs.
**Providing Macrobiotic Meals to Go!
Macrobiotic Cooking Class Series – 2010 Kick Off!
Saturday, January 23 Easy Natural Weight Loss 1-4 pm $45
How about starting this New Year with an interest in natural weight loss
through eating a balanced meal! Because Balance is what we are wanting in our lives.
You will learn how to use this menu as a guideline for the energy and health you are seeking.
And you know what? You will enjoy the slimming effects eating well easily brings!
All with very little effort!
Creamy Cauliflower Soup
Millet with Sweet Vegetables
Baby French Green Lentils
Daikon and Tops
Apple Compote
Bancha Tea
****
Saturday, February 6 Valentine’s Sweetheart Dinner* 1-4 pm $45
Valentine’s Day’s a week away, & you’d like to prepare
a romantic evening for your special love!
Even if dining out Valentine’s, delight your palates with these heavenly tastes
before the weekend! Or surprise! Serve a Valentine Brunch!
Red Lentil Soup
Wild About Rice Salad
Stuffed Mushroom Caps
Walnut Apple Carrot Salad
Chocolate Mousse *Strawberry Mousse
Red Zinger Tea with Apple Juice
Or your favorite Red Wine
*Hmmm, not exactly what you’d expect in a Macrobiotic Cooking class? Let’s say this is the party food of the equation, that 5-10% social eating, eweyw: eating whatever you want! The balance you
seek. A little over-the-top menu for a special occasion – and of course we will talk about simplifying this for those concerned. And still making the meal very satisfying. We of course will use all organic and highest quality ingredients for the classes, and offer you resources to enjoy the same! Enjoy!
By Marsha
My goodness, I just could hardly wait to share this absolutely delish, moist pumpkin bread with you all! Fred and I tried it tonight for the first time, and adored it. Now, it’s not too sweet, and it cooked a lot longer in my wonderfully gentle 5-Star Gas Oven, over 1 hour & 40 minutes til the tester came out clean, and the kitchen’s aroma magically was, drumroll, please, yep… PUMPKIN BREAD!
And easy enough to prepare! Just follow the directions, and remember what I said about prepping your recipes as soon as you can! All my recipes are fully prepped for my Sunday Macrobiotic Cooking Class for Thanksgiving Day! I’ve even cut the baking paper for my stoneware loaf pan that will bake the pumpkin-nut bread for that class! And every dry ingredient is measured, ready to be used! What a time-saver, and those cannisters are all put back in the cabinets! Another advantage to this pumpkin bread recipe: if you want to make it in advance, you’ll just enhances that moist deliciousness! Mine is sitting within a cake platter, looking yummy!
We still have a few openings for this unique Macrobiotic Cooking Class featuring Thanksgiving Day recipes. Sunday afternoon, November 22, 1-4 pm. Just $45 per person. So if you have friends or family in Atlanta, please let them know to contact us! And you might just want to make the trip over too! If you’re out of town and wish copies of our recipes just send your $20 check, and we’ll mail or email them to you!
PUMPKIN-NUT BREAD
from Sweet and Natural, by Meredith McCarty
Baking time : 45 minutes, up to 1 3/4 hour, depending on your stove.
Dry ingredients:
3/4 cup whole wheat pastry flour
3/4 cup unbleached white flour
2 1/4 teaspoon aluminum-free baking powder
1/4 teaspoon sea salt
1/2 teaspoon cinnamon}
1/2 teaspoon nutmeg } or 1 1/2 teaspoon pumpkin pie spice
1/4 teaspoon cloves }
Wet ingredients:
3/4 cups sweet kabocha squash puree or a 15-oz. can organic pumpkin
1/4 cup light walnut oil
1/2 cup maple syrup or 1/2 cup barley malt and 1/4 cup maple syrup
To fold in later:
1/2 cup walnuts, toasted and chopped
1/4 cup raisins
2 Tablespoon golden raisins
- Preheat oven to 350 degree,, Line bottom of a standard 9×5x3 inch loaf pan with parchment & brush the sides with oil.
- In a large bowl, mix dry ingredients.
- In a small bowl, whisk wet ingredients together.
- Then stir into dry ingredients, until well moistened.
- Fold in nuts and raisins.
- Transfer this thick batter to pan and smooth surface.
- Bake until bread tests done, is golden brown and pulls away from side of pan, about 45 minutes. My oven cooked this in 1 hour and 40 minutes. Please watch your oven carefully.
- Set pan on rack to cool 10 minutes, then turn loaf out to cool completely. It becomes more moist as it cools! Enjoy!
• Prepare Squash: Peel skin, discard skin and seeds. bake at 350 either whole or cut in half, cut side down on baking sheet. Or cut in smaller pieces, and place in casserole dish with small amount of water. This will soften in about 25 minutes and is ready to puree in a food processor, perhaps adding tablespoon of water if dry. 1 pound squash yields less than one cup of puree.
Orange Glaze: optional – we thought the pumpkin bread really did not need this.
1/4 cup orange juice 1/4 cup maple syrup or brown rice syrup
Bring ingredients to boil in small saucepan, then turn heat to low & simmer til a light syrup forms, 5 – 8 minutes, whisk occasionally. Drizzle and enjoy!
By Marsha
| November 22, 2009 | | 1:00 pm | to | 4:00 pm |
Are you new to a vegan, vegetarian, or macrobiotic diet and wondering what in the world to feed your family this Thanksgiving Dinner? Well, wonder no more, and stop fretting about all the delightful yummy wishful dishes you are missing this year! Because, here is Thanksgiving memory food created at its very best! Gourmet tastes featuring the finest healthy ingredients! Exactly what you’re looking for! Without sugar, eggs, dairy, and poultry, msg, etc.
You’re Invited to
Holiday Cooking Class Series
A Macrobiotic Thanksgiving Dinner
featuring
Tofurkey with Herbed Stuffing
Southern Pecan Mushroom Gravy
Cranberry Sauce
Vegetable Medley
Pumpkin Pie
Sunday, November 22
1-4 pm
$45.00 per person
We will be cooking a Tofurky, or as my granddaughter Brittany calls it, a Faux Turkey! Unbelievable taste – you’ll relish it and wonder why you suffered with turkey all those years! Now, if you had store-bought tofurkeys in the past, they do not even come close to comparing with this incredible taste of a fresh home-made look-alike turkey breast made from the best tofu. Filled with amazing Herbed Stuffing, and everyone’s favorite: Southern Pecan Mushroom Gravy. Homemade Cranberry Sauce, Pumpkin Bread, and Pumpkin Pie featuring Franciscan Monk, Brother Ron Pickarsky’s award-winning crust. Every dish features organically grown vegetables and other products.
RSVP your reservation to hold your spot with Kushi Institute trained Marsha Rueff at 770-396-9413. Your check will hold your place. Please send to Marsha Rueff, 1130 Trailridge Lane, Dunwoody, Georgia 30338.
This class might even be worth your trip to Atlanta! Can’t make that particular date? Other dates can be arranged, and private classes also available.
By Marsha
 Wow, Warren is cooking up a storm in Atlanta!
Cooking Classes, where all your study comes to fruition!
 It’s always so interesting and funner cooking with Warren sez Margaret! These are wonderful cooking opportunities; you’ll want to participate too!
 Hmmm, those portobello mushrooms sure look delish!
By Marsha
 What ya got cookin? Come over & check it out! One of the most important questions is, where do I go for macrobiotic cooking classes?
You want the most experienced teacher you can find. At Atlanta Macrobiotics we are lucky bringing Warren Kramer 4 times a year, and cooking with Warren and his delightful wife, Fatim, during the week they are in Atlanta. So what’s so special about this? If you were here, you’d hear Warren continually telling changes, no we do this,
Or we always do it this way, or use a new shoyu or different miso. As Macrobiotics is an ever evolving diet, learning these new preparations are significant opportunities to improve your health whether you are new to macrobiotics or long-time macrobiotic practitioner.
We have opened our home serving the Atlanta Macrobiotic Community with Macrobiotic Cooking Classes for over 17 years. It’s been our way to give back for all the wonderful benefits Fred and I have felt in our journey towards health. You are welcome to join the many new friends we greet every year, within our well-designed macro kitchen You see what utensils, cooking pots, how and where to store everything for efficiency and time-saving techniques. We receive rave reviews from clients who, are their return home, are able to achieve a great boost to their own macrobiotic practice.
That’s all we’re about! Making this new way of lifestyle and diet easy, fun, quick-er, and delicious for you. Making it accessible. Making it yours. At Atlanta Macrobiotics it’s all about Y-O-U!
Please call for our private cooking class arrangements, group cooking classes. We also invite you to bring a group of friends together, and we’ll do the teachin’! Together we can rock your world back to health, a wonderful journey!
Reach us by email: marsharueff@mac.com, or our home number 770 . 396 . 9413.
We look forward to schedule special time with you!
By Marsha
You’re itinerary‘s perfection, car, hotel, entertainment, sight-seeing, including plenty of local color. But are you macro-ready? Am I what? Yep, are you prepared to eat well and within macrobiotic diet recommendations while away from your macrobiotic kitchen?
There are a few parts to this puzzle. It’s do-able, easy, and well worth it. Why? Because you’ll feel 100% better on your travels, and keep your direction of health at the same time. Avoid jet lag, sleep well, and be up to all the sightseeing and visiting you’ve planned. We actually give a complete macrobiotic cooking class on this subject. Here are a few pointers.
Take your most important macrobiotic items with you! Lino Stanchich, our first macrobiotic counselor, use to say always be prepared. You never know what items will be difficult to find when you are away.
This was before the present restrictions on flying. We use to take more with us, in the original bottles and jars. We once packed a suitcase with 84 pounds of just our food when visiting Fred’s brother in Monaco. No more. Car trips afford luxurious space so we pack the minimum size of all our macrobiotic essentials: shoyu, ume plum, miso, kuzu, si salt, etc. But on the plane we strictly travel with carry-on luggage. We may take a small eye dropper bottle of shoyu to insure we have the best quality, and teeny jars of miso and ume plum as well. The Container Store sells these for minimal charge.
Google and email ahead to your destination to find local health stores, and contact them for products are availability. If staying in a facility permitting cooking – a suite hotel perhaps, or condo, you’re in like flint. Purchase your organic or bio veggies, prepare breakfast, and maybe rice balls to add to your lunch. Then a divine dinner at a special restaurant – you’re on vacation!
Use this easy way to cook in a thermos. Even on an airplane, you can carry an empty open wide-mouth thermos. Measure your grain in 1 cup portions: brown rice, quinoa, bulghur and yes, go ahead add the pinch of si salt. Put this measurement into a small wax paper bag, fold, and slide these into a plastic baggie. Brown rice -short, medium and long – should be rinsed, roasted til dry, and let cool before bagging. The other mentioned grains can be measured out without roasting.
So it’s now as easy as boiling water to make your grain. Just bring 1 1/2 cups water to boil, place the grain the thermos, pour in the water, and tomorrow morning you have delicious grain. We actually take 2 thermos with us: one for breakfast, and one for lunch.
Enjoy breakfast on your balcony, or join others in the bed and breakfast area, and you’re off and running for the day! No guilt about keeping a great macrobiotic regime! And the best benefit – you’re tiptop condition for the demands of travel!
Remember, what a meal is! Warren Kramer teaches a meal is a grain or grain product and a vegetable! Carrying kukicha tea bags with you is a great idea to end your meal. A bit us of wild caught fish is very nice, and often you can enjoy the local specialty as well, avoiding farm-raised fish.
What about ordering, when you don’t speak the language! Research the macrobiotic avoid words before you travel, and carry these with you on a typed, laminated wallet-size card. Duplicate this list to hand the person taking your order, and no worries about cheese, butter, milk being added to your cuisine! Relax and enjoy the ambiance. Bon voyage ! !
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