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By Marsha
Atlanta Macrobiotics Presents
Gluten-Free Macrobiotic Cooking Class Saturday Plus Sunday Series – 2012
Class Fee $45 per person RSVP: 770 . 396 . 9413 Cell: 678 . 643 . 5662
Limited seating. Please respond early. Your check reserves your place.
Please send check to Marsha Rueff, 1130 Trailridge Lane, Dunwoody, Georgia 30338
Bonus: Sign up and pay for 10 classes, and get one class free.!
Saturday, January 28 Let’s Start at the Very Beginning!
A great Class for Beginners, and for those wanting to Begin the New Year on the Right Foot! Call it Basics, Getting Your Footing, Beginning Macro 101! This class prepares your Macrobiotic journey in an orderly & non-time-consuming fashion.
Miso Soup
Chestnut Rice & Gomashio
Nishimi Vegetables
Arame on Watercress
Scrumptious Pear Kanten
Bancha Tea
Plus, we’ll discussion & information covering:
What’s a Macro Kitchen Like, Anyway????
Tools of the Trade: What’s my Kitchen Missing & Where Do I Buy It?
A Little Kitchen Organization Goes A Long Way
What Pot’s For What, and What’s Not
Cook Books to Make My Life Easier, and Food Delish
Shopping Locally & Ordering Speciality Foods
Saturday, Feb 11 Cooking Nabe, the Perfect Winter Dish, Macro-Fondu, Qwik N Easy!
Want to enjoy a warm, cozy feeling, relaxing all winter long. Nabe serves your family and friends so easily.Festive fun cooked Sur La Table, reminiscent of the popular Fondu Pots, now enjoy a healthier, lighter version. Easy to prepare. Relaxes your kidneys, and this meal is very easy to digest. Bring out the Nabe Pot soon as the weather begins to cool.
Preparing the Nabe Pot: Kombu & Shiitake
Noodles: Udon, Rice or Soba
Serving Equipment at the Table
Vegetable Selection
Seasoning Your Bowls
Garnishes: Mochi, Scallions,
Bancha Tea
Saturday, April 14 Cooking for Digestion: IBS, Colitis, Chrones, etc.
Approaching Spring the time of year to support our liver qnd gqll bladder through strengthening dishes and special remedies. We’ll also discuss foods to avoid, the friendly food mill, and how to ease into Macro with serious health concerns.
Kinpira Soup
Millet with Vegetables, Oh How Sweet It Is
Nishimi Vegetables with Kuzu Gravy
Steamed Greens with Lemon Slice
Brown Rice Lotus Patties with Lotus Sauce
Remedy: Ume Sho Kuzu
Sho Ban Tea
Blueberry Peach Puddin’ or Pye
Saturday, May 5 Cooking for Strong, Healthy Bones
Concerns of osteoporosis, osteopenia, scoliosis, arthritis just to name a few are greater concerns as we age, & hear how many close to us face these diagnoses. Choosing these dishes, and learning foods to avoid, relieves intense pain while improving the condition.
Sweet & Brown Rice
The Yellow Soybean O-s-t-e-o Stew
Daikon Roots & Tops
Sardine Spread , A Very Unique Remedy
Nori Condiment
A Berry Soothing Kanten
Barley Tea
Sunday, May 6 Eatin’ Healthy on the’ Fly! Plane, Airport, Road-trip ‘n Out!
How’s a serious Macro travel on a plane, in a car, if you please? Can I ever again go overseas? What’ll I eat, and stay on track? I really want to get my health back. Can I ever eat out with friends again? Or do I just have to stay in. Designed for you, this class will show, ‘xactly how Macro’s can be on the Go!
Rice Balls
Rolls: Nori Rolls; Green Rolls
Pasta Salad
Thermos Rice & Other Grains
How to Survive Airport Food
Packing a Cooler for Your Road-Trip
Cooking in Your Hotel Room without Anyone the Wiser
Restaurants ~ How to Order, Healthier Choices & When to Splurge
How to Cook Macro when You’re a House-Guest, & Get Invited Back!
Saturday, June 9 Heart Healthy Summer Sizzler’s, Light Macro Cookin’
Summer picnics, lighter cuisine, and cooling off Hotlanta’s steamy sunshine highly lightens this menu.To relax and cool you with Summer’s Favorite Fare!
Cucumber Coolers
Watercress Shoyu Broth
Long Grain Brown Rice & Fresh Corn
You wouldn’t believe it’s Chick’n-less Tempeh Salad
Pressed Napa Salad & White Miso Tarragon Dressing
Arame Orange Watercress Delight
Watermelon Kanten
Red Zinger Tea
Saturday, July 14 Macro Cooking for Diabetes Can Change Your Health
You’ve heard this: change your cooking, change your health! Macro is so helpful with diabetes, hypoglycemia, pancreatitis, and other diagnoses related to the pancreas. A solid base of healthy Macrobiotic recipes improves these conditions rapidly when well-learned and conscientiously followed.
Miso Soup
Brown Rice and Millet
Black Soybean with Onions and Chestnuts
Kinpira
Sauteed Collards & Kale
Sweet Vegetable Drink
Bancha Tea
Saturday, September 15 Pizza Party & Gluten Free! Let the Good Times Roll!
Pizza Night’s a whole lot Funner now! Kid-you-not, and here’s the How: Gluten-free, & nightshade veggies aren’t in sight! So, top those Pizza Pie’s to your delight
Gluten Free Crust
Polenta Crust Pizza
Millet crust Pizza, avoids Candida
All Vegan Macro Toppings
Just a Few More Topping Surprises
Bancha Tea with Hot Apple Cider
September 29: Macro Gluten-Free Cooking is a Win-Win Combo!
I’ve often wished everyone new to Macro could first have 6 weeks gluten-free, & address Candida issues, well, just because of what we all use to eat. I experienced the pleasure of a Macro-Candida diet a few years ago, and the benefits were enormous! Eating gluten-free has become an issue for many, and this class will help you use your macro knowledge and many of your products, raising your health to the next level.
Candida doesn’t like Millet for Breakfast
Creamy Broccoli Soup
Brown Rice & Rye
Savvy Navy Bean Soup
Sauteed Greens
Hijiki
Pau D’Arco Tea
Additional foods, teas and remedies to be discussed
Recipe Handout will also list food to enjoy ‘n avoid
Saturday, October 13 What’s a Macro Girl/Fella Taking to Tailgate & Potluck?
Everyone’s talking ‘bout the exciting game, but you’re just focused on what to bring? Will your friends like what you’ve cooked? You just can’t stop looking through all your cookbooks. Now you can relax, no worries, or frown. Your Super-Bowl Dish just scored a Touch Down! Make it early in the day! Easy to carry and savory tastes for later!
Hands Down – Wild About Rice
Chili: but Nightshade Veggies are Not Invited!
Easy Enchiladas
Carrot Apple Walnut Salad
Apple Crisp
Saturday, November 17 Holiday Cooking for Thanksgiving Dinner Memories
Thanksgiving Memories come alive with the savory flavors and aromas of these selected dishes. Cooked with all organic foods and minimum seasonings they still satisfy our memory palate, and will delight your guests!
Tofurkey with Herbed Stuffing
Southern Pecan Mushroom Gravy
Granny Chester’s Cranberry Sauce
Easy Squash Pie with Toasted Pecans
Collards & Kale Garnish, just to get in the Greens
Pumpkin Pie with It’s Better’n Creme
Bancha Tea with Hot Apple Cider
By Marsha
Atlanta Macrobiotics Presents
Gluten-Free Macrobiotic Cooking Class Saturday Series – 2012
Class Fee $45 per person RSVP: 770 . 396 . 9413 cell: 678 . 643 . 5662
marsharueff@mac.com Saturday 1 – 4 PM
Bonus: Sign up and pay for 10 classes, and get one class free.!
Saturday, January 28 Let’s Start at the Very Beginning!
Great Class for Beginners, ’N Those Wanting to Begin the New Year on the Right Foot!
Saturday, Feb 11 How to Cook Nabe, the Perfect Winter Dish, Macro Fondu, Qwik ‘N Easy!
Saturday, March 3 Cooking for Digestion: IBS, Colitis, Chrones, etc.
Saturday, April 14 Cooking for Strong, Healthy Bones, Osteoporosis, Osteopenia, Arthritis
Saturday, May 5 Eatin’ Healthy on the’ Fly! Plane, Airport, Road-trip ‘n Out!
Saturday, June 9 Heart Healthy Summer Sizzler’s, Light Macro Cookin’ !
Saturday, July 14 Macro Cooking for Diabetes Can Change Your Health
Saturday, September 15 Pizza Party & Gluten Free! Let the Good Times Roll!
September 29 Macrobiotics & Gluten-Free Cooking is a Win-Win Combo!
Saturday, October 13 What’s a Macro Girl/Fella Taking to Tailgate & Potluck?
Saturday, November 17 Holiday Cooking for Thanksgiving Dinner Memories
Limited seating. Appreciate your early response! Your check reserves your place.
Please send check to Marsha Rueff, 1130 Trailridge Lane, Dunwoody, Georgia 30338
By Marsha
Our hearts and prayers are with Japan, all eyes, news around the world keenly focused for the latest developments -praying & hoping for miracles. No more is the saying No man is an island more keen than right now, when the island of Japan has been so dramatically affected. We are all in this together.
Following the 1945 nuclear bombing in both Nagasaki and Hiroshima, one of the famous doctors Tatsuichiro Akizuki of St. Francis Hospital cared for his staff and patients using traditional foods, namely miso soup, short grain brown rice, sea vegetables, hokkaido squash, azuki beans, sea salt, shoyu. They avoided the foods seen today on a conventional diet, especially sugars and sweets. All survived, free from horrifying illness while others in the city perished from radiation sickness. And when the nuclear crisis hit Chernobyl, miso soup was used by the Russian doctors there under the auspices of experts from Japan, preventing leukemia and cancers.
Our dear friend and Senior Macrobiotic Counselor and Teacher, William Spear’s excellent article in The Huffington Post, at this link http://tinyurl.com/4wblqew clearly depicts Japan’s crisis now. With possible outreaching effects throughout the world, Bill comprehensively explains foods to boost your health during this radiation crisis facing Japan.
What can we in Atlanta do about this? If you have dear ones in Japan, who have forgotten their traditional foods, you might want to share this information with them. And if you ‘ve been reading Alicia Silverstone’s The Kind Diet, whether you’re just opening the book, Flirting, Vegan or Super Hero, take a look at William Spear’s article! Right now is a perfect time to step into the Macrobiotic Diet and Lifestyle. A way to take responsibility for your own health so Bob Marley’s words, don’t worry ’bout a thing, every little thing’s going to be allright! can happen for you.
If you’re reading Alicia book, or Bill’s article, wondering how in the world to prepare the sea veggies, brown rice & other special macro foods they mention, just scroll down this website for our Atlanta Macrobiotic Cooking Classes.
Because we know you may be concerned for yourselves and your loved ones, we are streamlining our April Cooking Classes to include these special information. Thus our next April cooking class will highlight soups to eat during this radiation crisis, including miso, sea vegetables & other vital macrobiotic dishes. Come study in group class settings or privately. As Bill says, learn to add kombu with beans and root veggies, nori with your rice, and wakame with your miso soup!
Atlanta Macrobiotics Presents
Tuesdays with Marsha
Tuesday, April 12 10 AM – 1 PM $45 per person
Macro Soup du Jour: Always A Delish & Nutritious Treat!
Soups welcome your guests and family, too
Home to your heart-warming table with you!
Please join our Soup Class next Tuesday morning!
Learn Yummy Soups, simmering and blending.
Each recipe boasts it’s own special style,
Learn these, & you’re the new Julia Childs!
RSVP: marsharueff@mac.com 770 . 396 . 9413
Please register early as class size is limited
Menu
Miso Soup
My Secret Creamy Carrot Soup
The MacDaddy Strengthener, Kinpira Soup
Over-the-Moon Split Pea Soup
Spring Sassy Lotus Soup
Aveline’s Amazing Brown Rice Soup
By Special Request: Sweet Vegetable Drink, the Remedy
soup-ed in disguise!
and to assuage concerns about fallout, sea veggies are included here
Like Fred sez, why fear, when macro’s here!
Want more information?
Check this out: Bill Spear’s article in the Huffington Post: http://tinyurl.com/4wblqew
‘n if you’re still concerned . . .
email your inquiries to marsharueff@mac.com, give me a call 770 . 396 . 9413
For starters, here are two wonderful and basic recipes for preparing Miso Soup and Arame!
Miso Soup
Serves 4-5
Benefits: Because miso contains enzymes that facilitate digestion, strengthening blood quality with it’s Vitamin B and other minerals, miso helps remove toxins and radiation from our body, preventing cancer & heart disease.
Soak overnight:
4-5 cups water 1/2 cup daikon sliced in thin half moons
1/2 t wakame, in teeny pieces
1-2 dried shiitake mushroom, including soaking water
1 medium onion, sliced in half-moons
1 small daikon, cut in thin matchsticks
1 carrot, cut in matchsticks or diced
1/4 cup kabocha or butternut squash diced
4 teaspoon Sakarazawa Miso, pureed*
1 cup daikon greens, kale or napa sliced
Garnish: 2 Tablespoons scallion, finely chopped
Soak overnight for enhanced flavor, or place wakame, shiitake and soaking water in enamel cast iron pot.
Cover and bring to boil.
Reduce flame to medium-low, simmering 10 minutes.
Add onion, cover and simmer 1 minute; then add remaining vegetables for 5-7 minutes.
Dilute miso with soup broth, add this to soup and simmer 3 minutes without boiling.
At the same time of adding miso, add the greens of your choice, to lighten the soup.
*Usually 1 teaspoon miso per 1 cup of liquid
Serve in soup bowls, garnishing each finely choppd scallions, important to activate the miso! Miso soup may be enjoyed with benefit to most people 4-5 times a week. Variety is important with your miso, which, so vary your vegetables from the macrobiotic regular use of vegetables, including both land and sea vegetables each day. Please use aged miso to get the most benefit from your miso soup. If wishing to remain gluten-free you may select Hatcho miso rather than the Barley Miso.
Arame, the Awesome Sea Vegetable
Serves 4-5
Benefits: Arame presents a significant protection from the absorption of radioactive particles that may be released because of the naturally occurring iodine. It is excellent source high of plant-quality calcium, iron for bones & teeth. Benefits circulation system, & flexibility! Helps remove the effects on our body of dairy foods we’ve eaten in the past. Onion: cooked onions give a calm, peaceful energy, especially soothing nervous conditions, muscle aches and pains. When cooked with squash & carrots, are the perfect sweet dish for diabetic conditions. Carrot: this root veggie’s high betacarotene & mild downward energy are especially good for lungs, large intestine, as well as liver, kidneys and heart. Lotus root helps dissolve mucus and fat in the lungs, bronchi, throat, and sinuses, especially from dairy or eggs. Corn provides light, expansive energy and is especially strengthening for the heart and small intestine. Healing Foods, Michio Kushi and Alex Jack
1 cup arame, rinse, soak 10 min. Lotus root, sliced thin
1 cup onion, thinly sliced 1/2 cup dried daikon, soaked 10 minutes
1 cup carrot,match-sticks Hiraide Sesame oil
Spring water 1/2 cup fresh or frozen corn kernels
Tahini if allowed Shoyu to taste
2 Tablespoons Tan Sesame Seeds
Rinse arame, drain and soak 10 minutes.
Discard soaking water
Layer in the onion, carrot, lotus, dried daikon, arame in a stainless skillet, adding just enough water to cover veggies. Drizzle with Hiraide Sesame Oil and diluted tahini, and sprinkle with sesame seeds.
Bring to boil on medium flame, let cook 10 minutes uncovered; cover & simmer 30 minutes.
Remove cover.
Add several drops shoyu, then corn kernels.
Cook to let excess water evaporate.
The secret tooth sweet. As the minerals in the arame crystalize, they become even sweeter!
Variation: add mashed tofu, broccoli, pumpkin seeds for other delicious arame!
Add sesame or olive oil instead of tahini.
Presaute onions in sesame oil before adding arame, for a more yang style cooking.
By Marsha
Breakfast of Champions! Gets You Up and Keeps You Going!
So, why attend a class about breakfast! What’s so special about this one meal to warrant a Macrobiotic Cooking Class called Breakfast of Champions. Numerous reasons! One of the first questions asked about Macrobiotic Diet is: what do you eat for breakfast?? do you really have miso soup in the morning? What’s wrong with dry cereal and skim milk for breakfast?
Want the skinny on breakfast? Ever notice Dunkin’ Donuts logo: we get you up and keep you going! Sure do! All that sugar and caffeine, and guess what happens to our blood stream at 11:00 AM & 3:00 PM? Hypoglycemic dip ~ we are falling on our face, and needing what??? Another coffee break: latte, donuts, breakfast bars to get us going ‘til lunch.
And now, folks, here’s the Macro take on breakfast: providing sustainability. How would soaring energy til 12:30 or 1:00 fit your bill! Perform all morning, and be the wiz at work, home, home-schooling, driving without dozing, exercise/yoga/walk strongly. In other words, enjoy peak performance throughout your day.
Easily achieved with a macro breakfast: composed of a grain and a vegetable. Our rice and other whole grain, warm nourishing dish would keep the 3 bears and Goldilocks happy forever! And you too. Delish and sweet without sugar, it’s so easily digested we can concentrate on tasks at-hand, rather than sluggishly, barely being able to navigate through the morning. Looking for the donut cart to peel around the corner. Vegetables for breakfast??? you ask. I know it seemed so different to me too, but just think about it. Veggies get the digestive tract moving, so what better time than first thing in the morning? And speaking about time, wanta know the best time for eating breakfast? Best before 8 AM. Between 5-7 AM, and we’ll explain more about this in the class. Really Creamy Porridge that’s Not Oatmeal – oatmeal is sooooo mucous forming we just save it for when we’re traveling and can’t get our other grains!
Here’s more about the selections & health benefits you will learn in this Macrobiotic Cooking Class: Breakfast of Champions
Join us!! February 26, 2011 1:00 – 4:00 PM $45 per person
RSVP marsharueff@mac.com
770 . 396 . 9413 cell: 678 . 643 . 5662
Your check holds your spot: please mail to 1130 Trailridge Lane, Dunwoody, Georgia 30338
Yummy Macro Creamy Porridge
Inspired by all the wonderful breakfasts we create day-to-day
Benefits: Containing a nearly perfect balance of nutrients & energy, brown rice restores brain cells,
intestines, spine digestion, & nerve endings. Healing Foods, by Michio Kushi and Alex Jack
Sauteed Greens & ‘Shrooms
Inspired by Wendy Esko, Eat Your Veggies
Benefits: Turnip greens are loaded with calcium, iron, dietary fiber and vitamins A & C. They help strengthen blood,
tonify the liver & gallbladder and prevent bone loss. Daikon tops, are especially helpful as well as broccoli, collards,
kale – all especially high in vitamins A, C & calcium. Mushrooms help remove harmful effects of old chicken.
Healing Foods, Michio Kushi & Alex Jack
Creamy Corn Grits
Taught by Fatim and Warren Kramer. Benefits: Corn benefits the heart, and is a lighter cracked grain.
Healing Foods, Michio Kushi and Alex Jack; lectures of Warren Kramer
Fried Polenta Squares
Benefits: Made from dried corn, grits is a source for niacine & lysine.
A light breakfast to get you up & out the door! Easy ‘n quick because you are already cooked those grits!
They’re just waitin’ for you!
Bancha Tea
Benefits: Soothing, beneficial effects on digestion, blood quality and the mind, without caffeine.
Healing Foods, by Michio Kushi and Alex Jack
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Now, what about when company comes for that special brunch, or out-of-town visitors for breakfast? Oh, we’ll be showing you great Macrobiotic Cooking Class answers for a fancy-schmancy company brunch/breakfast! And these dishes serve a great purpose too! Memory food, relaxing, and yet without sugar, eggs, dairy, and can even be gluten-free.
Blueberry Pancakes & Blueberry Sauce
Inspired by Cooking the Whole Foods Way, Christina Pirello
Benefits: Relaxes, lovely memory-food from childhood celebrations and gatherings
The Sauce actually has kanten flakes ~ a sea veggie ~ adding minerals to our sweeteners.
Great for a lazy weekend morning!
Blueberry Sauce
My parents discovered this in New Orleans ~ I was 8
Benefits: Just about the yummiest pancake topping on the planet! Blueberries are antioxidents, too
Mochi Pecan Waffles & You Won’t Believe It’s Not Maple Syrup
thanks to Yoko and Charlie Kendall for this wonderful Mochi, and great idea for Waffles!
Benefits: You can have a Belgian Waffle without eggs, flour, sugar & butter! Qwik, qwik, & no clean-up!
Tofu French Toast & A little Pan-Fried Dulse Bacon
from The Kind Diet, Alicia Silverstone & Cooking with Rachel, Rachel Alpert
Benefits: You get to wow your family with a much healthier version of everyone’s favorite breakfast dish!
Benefits: Dulse has minerals only found in sea veggies, and has the distinction of maybe reminding you of
the taste of bacon, without the harmful effects.
Macro Cappuccino
Inspired by Warren Kramer’s class
Benefits: Relaxes, satisfying drink, can also serve as a dessert
By Marsha
Everything You Need to Know to Cook Macro Well, A Macrobiotic Cooking Class
Call it Background, Insight, the Inner Tickings, being prepared like the Boy Scouts! This class contains all the info allowing your Intuition to kick-in and let your Macrobiotic adventure skyrocket your health in a very easy, orderly & non-time-consuming fashion. Then your singing, I’m just a doin’ what comes nat’rally!
Meal Planning Made Easy
A Little Kitchen Organization Goes A Long Way
What Pot’s For What, and What’s Not
Out of Time, & How Do I Get the Food on the Table, Right Now?
Cook Books to Make My Life Easier, and Food Delish
Shopping Locally & Ordering Speciality Foods
Tools of the Trade: What is My Kitchen Missing, & Where Do I Buy It?
A Yummy Menu too!
Squash Souffle Soup in Le Crueset Pot
The Really, Really Right Way to Pressure Cook Brown Rice
Homemade Gomashio
Azuki.Kombu.Squash, the Magic Potion of Macrobiotics
Qwik, Qwik Blanched Greens with Pumpkin Seed Dressing
Poached Apple and Pear Surprise
The Secret to Roasted Barley Tea
January 29, 2011 1 – 4 pm $45 per person
RSVP: Marsha Rueff marsharueff@mac.com
770 . 396 . 9413 678 . 643 .5662
Your check holds your space:
Please mail to 1130 Trailridge Lane, Dunwoody, Georgia 30338
By Marsha
That’s perfectly right! This awesome Nabe Cooking is just as Gluten-Free as you wanna make it! So, if you’ve been enchanted by the idea of vegan or macrobiotic cooking directly at your table, for 2 or company, and gluten-free is a criteria for you – look no more! Call it Nabe, Hooto, Shabu-Shabu, we’ll cover it all, and this class features completely vegan, macrobiotic and gluten-free organic ingredients!
How’s that possible you ask??? Simple. We’ll be cooking Tinkyada or Quinoa pasta, and if you prefer no flour choice at all, why, we’ll have freshly hulled brown rice just for you! Next, hmmm, seasoning. Okay, here’s the scoop: in Nabe dining, guess what! You season your own bowl! So, we’ll have 3 different levels of Macrobiotic Mitoku Shoyu for you, or the barley free San-J, and if that’s still not within your guidelines, well, there is Si Salt, Sea Salt, gomashio & shichimi. So, your meal will have a very delicious flavor.
And vegetables galore! They are truly the kingpin of this meal, plus a few garnishes, all within realm of gluten-free! Goodness, you wouldn’t want me to give away all the loveliness of this divine meal!
So, here’s what one of my clients told me about her Nabe experience: I made Nabe for my parents, and suddenly the room became so quiet, and we were all so relaxed as we were enjoying the meal! Yep, that’s the purpose and result of Nabe Cooking: it relaxes us deep within, creating a lovely warmth inside & out. And isn’t this exactly what each of us can use in our busy, busy lives. Relaxing, feeling warmth in this snowy, cold season. Anyone remember Simon & Garfinkle singing, slow down, you’re moving too fast!
Hope to see you! Early registration is greatly appreciated.
New Date: Saturday, January 22 1 PM – 4 PM $45 per person
RSVP: marsharueff@mac.com phone: 770.396.9413 cell:678.643.5662
With limited seating, your check reserves your space:
Please send to Marsha Rueff, 1130 Trailridge Lane, Dunwoody, GA 30338
By Marsha
Hi Everyone!
Join our Group Macro Cooking Class: Sandwiches & Wrap-it-Ups!! A Hand’s-on Class!
Saturday, August 28 1-4 pm $45 per person
RSVP: marsharueff@mac.com Limited seating!
Please confirm by email, and mail your check to reserve your spot:
Marsha Rueff, 1130 Trailridge Lane, Dunwoody, Georgia 30338
Wrap Around the Clock today,
we’re goin’ to rap, rap rap, aroun’ the clock today!!
A fun twist in Macroland, make a sandwich, wrap it up!
Hungry? need a snack, a travel meal, school lunches for the kids and yourself,
hiking picnik, or just a night off from the kitchen? This class fits you perfectly!
And, just what our macro counselor, Warren Kramer, suggested to many clients.
A perfect class for macro newcomers & long-time cooking macro!
Easily adaptable for gluten-free concerns!
And share with your family and friends too! Fun, yummy & light!
Experience & make the type dishes you’ve read about in Alisha Silverstone’s, Kind Diet!
Be the chef! Experience making today’s menu 1st-hand! A Hand’s-0n class for YOU!
Menu
The Magic 7
Mochi • Tofu • Nori Wrap
Tofu Vegetable Wrap
Totally Awesome Veggie Burger
Aveline’s Famous Hummus, A Rapper’s Delight!
Tempting Tempeh Reuben Sandwich
Rice Balls
Nori Rolls
We will show you what to do, have the fixin’s, then it’s all in your hands!!
Recipes will include lots of ideas & variations for each item we make in class.
Wishing you a great August – keepin’ kool,
Marsha and Fred Rueff
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