Atlanta Macrobiotics» Grains

Everything You Need to Know to Cook Macro Well! Atlanta Cooking Class, January 29, 2011

Marsha — Fri, 28 Jan 2011 00:10:50 +0000

We’re so excited! We just can’t hide it……lalalalalal!

Why????

This class Menu & handouts are ready and really, really swell,

Showing Everything You Need to Know to Cook Macro Well!

It’s a great important study op, with such a nominal fee~

You’ll be learning what a macro kitchen set-up should be,

Seeing what pot’s for what, and what foods are best,

Learning how macro’s easy… i promise you’ll get the Gist!

And develop your ability to cook really health cuisine

Vegan, gluten-free and macro, quite a great combo, ya see!

This Saturday, January 29, 1 – 4 PM & learn so naturally ~

Cooking, tasting, meal-plan techniques, all macrobiotically!

For your convenience, here’s the class description just for you,

And thanks for your sharing this email with your friends, too!

Everything You Need to Know to Cook Macro Well

A Macrobiotic Cooking Class*

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?

**Vegan, and Gluten-free, too

~ MENU ~

Squash Souffle Soup in a Le Crueset Pot

The Really-Really Right Way for Pressure-Cooking Brown Rice!

Homemade Gomashio

Azuki Beans-Kombu-Squash, the Magic Potion of Macrobiotics

Signature Arame Candied by the Vegetables

Qwik-Qwik Blanched Greens with Pumpkin Seed Dressing

Poached Apple Surprise

The Secret to Bancha Tea*

SATURDAY, JANUARY 29, 2011 1-4 PM $45 PER PERSON

RSVP: MARSHA RUEFF marsharueff@mac.com

770 . 396 . 9413 678 . 643 . 5662

www.atlantamacrobiotics.com

Everything You Need to Know to Cook Macro Well, Cooking Class January 29, 2011

Marsha — Sun, 23 Jan 2011 18:02:17 +0000

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

Macrobiotic Diet Basic Foods to Have On-Hand

Fred — Sat, 02 May 2009 03:59:47 +0000

Organic is best for nutrients & avoiding pesticides

Produce Ready to use from Whole Foods or Dekalb Farmer’s Market

Broccoli	Tofu	Whole Foods, Extra Firm
Collard	Tempeh	Litelife
Kale	Seitan	White Wave
Lettuce	Hummus	Whole Foods
Carrot	Carrot Juice	Odwalla – pastureized non-pasturized, best!
Celery		Dekalb Farmer’s Market
Granny Smith Apple
Lemon	Sauerkraut	Bubbe’s
Parsley	Dill Pickles	Bubbe’s

Shelf items from Whole Foods & Dekalb Farmer’s Market

BioNature Pasta
Udon Noodles
Whole Foods 365 Pasta Sauce without sugar
Olive Oil, Organic
Santa Barbara Olives
Whole Foods Almond Butter
Maranatha Roasted Tahini
Pumpkin seeds
Kukicha Bancha Tea
Whole Foods Apple Juice, not Gravenstein Or BioNature Apple Nectar – my favorite
Mustard
Toasted Sesame Seeds
Gomashio

Staples from Natural Import Company

Short Grain Brown Rice	Steel Cut Oats
Udon Noodles	Brown rice Sryup
Kuzu	Sakarazawa Barley Miso
Umeboshi Plum	Sakarazawa Mitoku Shoyu
Mitoku Umeboshi Vinegar	Mitoku Brown Rice Vinegar
Mitoku Hirade Sesame Oil	Shiso Sprinkle
A-O Nori Flakes	Si Salt Sea Salt, from Kushi Institute

Substitute Food Cravings with Healthy Macrobiotic Foods

Fred — Sat, 02 May 2009 03:26:28 +0000

Macrobiotic Diet considers better & healthy food choices when we might revert to old food cravings. This list suggests healthier substitutions, among the favorite dishes we teach in our macrobiotic cooking classes.

This list of food may be very new to you right now, and not seem meaningful. Soon, once you become familiar with these ingredients and dishes, this chart will prove helpful to overcome cravings of old flavors and eating habits.

Oil	Fried Tofu, Tempeh, Sauteed Vegetables, Fried Rice, Fried Noodles
Protein	Bean Soups, Tempeh, Tofu, Dried Tofu, Seitan, Miso Soup, White Meat Fish
Flour Products	Pickles, Pressed Salad, Sea Vegetables, Condiment, Fu, Seitan
Dairy Foods	Amasake, Fried Tempeh, Tofu, Scrambled Tofu, Tofu Dressings, Tofu Cheese Spread, Hiziki with Vegetables and Fried Tempeh, Stir-Fry Vegetables, Seeds, Nuts, Tempura, Almond Butter, Tahini, Scallion-Miso Condiment
Meat/Chicken	Tempeh with Scallions, Deep-fried, as a fried patty, Rueben Sandwich Grain Patty or Veggie Burger, especially rice cooked w/ beans Seitan & Stir Fry Veggies: Kinpira, Nishimi, Deep-fry, with Pasta and Tomato Sauce. Tofu: pan-fried, stir-fry, baked Fish: poached with ginger, scallions, served with grated daikon and Vegetables
Sweets	Sweet corn, peas, carrots, nishimi vegetable dish, Carrot Soup Onion Butter, Carrot Butter, Millet Square with nuts, Couscous cake, Carrot Cake Rice Pudding, Azuki Chestnut Raisin Puree, Amasake Pudding, Stewed Fruit, Chestnut Puree, Apple Compote, Seasonal Fruit Pies

See Meredith McCarty, Sweet & Natural for 120 dessert recipes
Christina Pirello – 5 cookbooks of wonderful recipes meals + desserts

Macrobiotic Diet Provides Nutrients

Fred — Thu, 30 Apr 2009 16:26:18 +0000

Suggested foods on the Macrobiotic Diet, achieves variety, easily providing minerals & vitamins, optimizing your health. Foods are listed in order of highest digestibility for each nutrient.

Vitamins	Food Source
A	Vegetables with highest green pigment concentration collard, kale, broccoli; carrot, pumpkin, squash
B-1	Whole grain, legumes, corn, collard, turnip green
B-2	Green vegetables, broccoli, legumes, oats, mushroom
B-3	Whole grain, most vegetable, fruits, mushroom
B-6	Whole grain, cauliflower, legumes, most vegetables, leafy greens
B-12	Miso, shoyu, sea vegetables, naturally fermented pickles, traditionally-made tempeh, fish, shellfish, foods from animal origin
C	Turnip green, kale, crucifer: cabbage, cauliflower, broccoli, asparagus, fruit
D	Fish, fish oil, sunlight
E	Most vegetables, whole grains, vegetable oils, tahini, nuts, seeds
Folic Acid	Parsley, leafy greens,, fresh fruit, whole grains, dried beans
Pantothenic Acid	Leafy greens, mushrooms, cauliflower, most fresh vegetables and fruit
Protein	Grains, beans, miso, shoyu, white fish, tofu, tempeh, seeds, nuts, nut butters, tahini

Minerals	Food Source
Biotin	Whole grain, cauliflower, pea, vegetables, rice bran, leafy green
Calcium	Leafy green vegetable, sea vegetable, broccoli, kale, tahini – very high
Chloride	Salt, vegetables
Chromium	Whole grains
Cobalt	Sea Vegetables
Copper	Whole grains, green vegetables, legumes, water from copper pipes, nuts
Fluoride	Whole grain, vegetables, fruit, kukicha bancha tea
Iodine	Sea Vegetables
Iron	Leafy greens, wheat, legume, corn, iron cookware, tahini, dried fruit, sea vegetable
Magnesium	Fresh green vegetables, corn, apple, almond, beans
Manganese	Whole grains, green vegetables, nuts, seeds tahini
Molybdenum	Legumes, whole grains, dark green vegetables
Phosphorus	Whole grains, vegetables, nuts, seeds, legumes
Potassium	Vegetables, fruit, whole grains, prunes, raisin, cantaloupe
Selenium	Fish, whole grain, broccoli, onion
Sodium	Sea Vegetables, artichokes, beets, celery chard, kale, mustard greens, salt
Sulfur	Legumes, peas, mushrooms, brussel sprouts, cabbage
Zinc	Whole grain, nuts, seed