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By Marsha
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!
By Marsha
It’s a Spa! It’s a Pharmacy! No, it’s just my Macrobiotic Kitchen, but I feel like Superman in it, with everything I need already in my glass jars, and equipment to create whatever remedies and dishes best suit! Remember the Boy Scout’s Marching Song! Be prepared, … for whatever comes along! Well, having your well-stocked macrobiotic kitchen, a copy of Michio Kushi and Alex Jack’s The Macrobiotic Path to Total Health, your macrobiotic counselor’s cell phone number and you’re good to go! Ready for just about anything!
Like my husband’s oral surgery yesterday. The periodontist prescribed a soft diet including milk shakes with supplements and / or eggs, cottage cheese, yogurt, etc. appropriate. With the additional note: Please do not go without nourishment during the first day or so. Okay, so what’s a macro-wife to do!! It’s all very easy in our macro kitchen-spa! Jump into my shoes – here’s what we did.
Throughout the day before surgery, we served specially nutritous meals: Lunch included miso soup, sardine spread, brown rice and cabbage, squash and onion sauté. Dinner included: lentil soup, brown rice with sweet brown rice, which relaxes nerve endings and muscles, arame with vegetables – extra minerals for healing, and Hokkaido aduki beans. In the evening, Fred sipped Ume Sho Kuzu drink, the macrobiotic antibiotic, while I prepared food for the day of his surgery.
Knowing a liquid diet was called for, I freshly hulled one cup of short grain brown rice and soaked this with 10 cups of water! Ten cups of water! Did I make a mistake? Nope, this is Brown Rice Cream we’re making. We’ll pressure cook it early in the morning, and using the William Sonoma Food Mill, pour it through 2 of the disks: first through the largest disk, and secondly through the teeniest disk, obtaining a thick liquid, omitting only the small amount of rice pulp.
And I soaked 1 cup of Hokkaido Azuki Beans ~ only the best for this sweet man and tomorrow while the rice is a’cookin’, these beans will too, for a nice Azuki Bean Tea,a nice protein for a liquid diet! Lots healthier and more digestible than the eggs on the above suggested list!
And once we come home, we’ll make Michio Kushi’s awesome Happy Liver Drink, with napa cabbage, granny smith apple, cucumber, sprouts and celery! Who wouldn’t be happy with that! Cooling, refreshing, light ~ instead of the milkshake with supplements! Following this with stellar dishes from my Macrobiotic Cooking Class on Home Remedies when I studied at the Kushi Institute: brown rice cream, aduki bean tea, barley tea, leafy green tea. Fred felt very nourished without compromising the quality of his food. Enjoying the the same ingredients we often eat, only in a liquid form.
Fresh Miso Soup daily and repeating Ume Sho Kuzu throughout the next 10 days, and we can confidently ignore the antibiotic prescription for Amoxicillin 500mg and all side effects. In lieu of Lidocaine and Peridex rinses, we use Weleda products created by Rudolf Steiner with it’s healing effects, and Dentizyme by Natura, Bio-active Botanical Complex of extracts & essential oils – all organic. Very healing to the gums. We actually use it quite often.
The doctor gave Fred one Ibuprofen before he left the office, and prescribed Vicoprophen 7.5mg/200mg Ibuprophen. So Fred really felt fine, and though I bought a box of over-the counter Ibuprophen for just-in-cases, this can be returned, or donated away. The warnings list on the box is pretty scary, yet this is supposed to be the mildest pill for pain. We’ll use Dentizyme & eat sweet brown rice any day over that long list!
All the recipes mentioned are in Michio Kushi and Alex Jack’s book, The Macrobiotic Path to Total Health, and today food mills are also available on-line. I wish every home had one! Whenever Fred or I are the least bit under the weather, we make brown rice cream for each other, and bingo, we just get over whatever that problem could have become. It’s so amazing. I’ve even made it for clients to receive intravenously at the hospital. It truly nourishes us with nutrients without taxing our digestive system one iota! How perfect a food is that!
I say, Vive la Food Mill! Hope you’ll have one in your kitchen too! This is one item you don’t want to be having to find when you do already are needing it! Be that Scout, and have it in place! And your kitchen too will be the Spa, the pharmacy ~ and you get to be super-don’t-have-to-take-medications-macro-food healer too! A great investment for yourself and your family is taking a private or group macrobiotic cooking class on macrobiotic home remedies. These are my favorite macrobiotic cooking classes because I know my clients are knowledgeable for whatever comes along, just like the scouts!
Footnote: Three days later, Fred was ready for more solid food. Our mini Cuisinart food processor did wonders with greens, creating a pesto consistency, and letting him enjoy steamed or sautéed greens, even blanched veg sooner than if he would be able to chew them as usual. All through the week Fred often applied the Dentizyme drops and thanked me again and again for discovering these. Hope you add this to your repertoire too!
By Marsha
Summertime, and travel to other time zones may be on your agenda! So how do you make the most of your trip, and eliminate the jet lag issue, truly enjoying each and every moment of your stay? Especially if you’re like me, with so much to do before leaving, it’s hard to get to bed on time that final departure week.
On a Macrobiotic Diet it’s so easy! Three simple, magical words: ume sho kuzu!
What’s that? A very soothing drink, easily made, in about 7 minutes. Three ingredients plus water: umeboshi plum, shoyu – a special soy sauce, and kuzu – the harvested root of the kudzu plant. Yes, the very plant that grows throughout the southern states, covering huge trees along the highways. Imagine the strength of that hardy plant’s root, harvested for this drink, and coating your intestinal walls. No wonder this drink boosts our immunity! We love teaching this in macrobiotic cooking class because it is helpful for so many health conditions.
- Just dissolve 1 teaspoon of kuzu in 1 cup cold spring or filtered water.
- Bring to a boil, stirring continually to avoid lumping.
- Add one-third umeboshi plum
- Once the water becomes transparent, add 6 drops shoyu.
Drink while hot. Enjoy this drink daily two days before the trip, and the day of travel, and if possible the following two days. You may also repeat for your return home.
Especially at this present time with concern about the swine flu and travel, the ume-sho-kuzu drink becomes a no-brainer for travel because it is considered the Macrobiotic Diet Antibiotic!
*Top quality ingredients can be ordered from Natural Import Company at 800 . 324 . 1878
- 89500 Sakurazawa Shoyu 5 oz.
- 89333 Mitoku Umeboshi Plum 6 oz
- 89408 Mitoku Kuzu 3 oz
For more information on benefits of Ume Sho Kuzu, and macrobiotic cooking classes, please check our website:
www.atlantamacrobiotics.com or email: marsharueff@mac.com
Books: The Macrobiotic Path to Total Health, Michio Kushi and Alex Jack See the section on Home Remedies
By Marsha
You’re in the dentist chair and your dentist starts asking do you have a heart condition or any implant surgery, and if you say yes, they will only proceed if you have taken antibiotics – or they may give you a high dosage of antibiotics right then so as not to lose chair time. What to do if you prefer avoiding pharmaceutical medicines and their side effects?
On a Macrobiotic Diet it’s so easy! Three simple, magical words: ume sho kuzu! What’s that? A very soothing drink, easily made, in about 7 minutes. Three ingredients plus water: umeboshi plum, shoyu – a special soy sauce, and kuzu – the harvested root of the kudzu plant.
And the added benefit: it’s very soothing for your nerve endings, so you are more relaxed for that probing needle, good for the gums – which reflect the condition of our intestines. So we always take this drink before any dental cleansing or other appointments. It just eases our comfort level with the additional probing and vibrational sensations of the cleansing tools and uncomfortable pressure of x-ray filming.
I love teaching this drink in my macrobiotic cooking classes because it is helpful for so many health conditions. The recipe as found in Michio Kushi and Alex Jack’s book, The Macrobiotic Path to Total Health, page 505-506:
- Just dissolve 1 teaspoon of kuzu in 1 cup cold spring or filtered water.
- Bring to a boil, stirring continually to avoid lumping.
- Add one-third umeboshi plum
- Once the water becomes transparent, add 6 drops shoyu.
Drink while hot. Enjoy this drink daily two days before your appoinment, and the day of your appointment. If your dentist procedure involved novacaine, carbocaine or other numbing medication, use this drink the following two days.
Since this drink is considered the Macrobiotic Antibiotic we can answer yes to the above questions with confidence of protection, and knowing as well, there are no adverse side effects of our choice of this macrobiotic diet version of an antibiotic. In fact, since it’s good for so many conditions, we always feel better after taking it.
*Top quality ingredients can be ordered from Natural Import Company at 800 . 324 . 1878
- 89500 Sakurazawa Shoyu 5 oz.
- 89333 Mitoku Umeboshi Plum 6 oz
- 89408 Mitoku Kuzu 3 oz
For more information on the benefits of Ume Sho Kuzu, please check our website: www.atlantamacrobiotics.com
By Marsha
You’ve sipped Green tea at the Chinese and Japanese restaurants, usually in the teeny cups they keep refilling over and over again. And this may or may not affect your sleep depending on your other intake of caffeine for that day. Yes, there is caffeine in this tea, although it’s less than coffee, but present. It’s from the leaf of the plant, and for those of you fortunate to have experienced Japanese Tea Serving you may have learned all about those special green leaves, and seen them crushed into the fine powders.
Well, on a Macrobiotic Diet there’s something even better than that! Bancha Twig Tea! And it has only miniscule caffeine – which means it’s there, but almost undetectable, especially the best Mitoku quality. And it’s helpful for so many conditions. I love covering all the benefits in my macrobiotic cooking classes. Here are a few for you to enjoy!
The loose twigs make a wonderful drink, and actually assists digestion. Just boil 5-7 minutes, to a light brown shade and enhanced aroma. Please enjoy in the morning, and I often take a thermos with me for the day when I’m away from home.
Need a more relaxing drink? Add a little apple juice, and voila, feel the tension melt away in your shoulder blades.
Feel the beginning of a headache coming? Add up to 6 drops shoyu (Macrobiotic Diet recommended soy sauce) to a drinking cup, and pour the tea over the shoyu. Now this is amazing. As the tea disperses the shoyu throughout the cup, guess what? When you drink this Sho Ban Tea, your blood is alkalined and the symptoms of the headache disperse and poof, vanishes! I keep a small bottle of shoyu at my desk, and have helped myself and other clients numerous times.
Do you sometimes get a sore throat or laryngitis? Gargle with salted bancha tea throughout the day, and you’ll nip it in the bud!
Travel with Bancha Twig Tea bags wherever you go! I had them at the beach years ago when I ran into a stingray, and guess what our Senior Macrobiotic Counselor Warren Kramer had me soak my foot in? Yep, Bancha Tea. It took the poison right out of my foot, so there I was the Marco Island Hilton hotel, foot in sink, soaking in bancha tea, while I sipped my Sho Ban for the trauma of the sting, and I was out dancing that very same night!
By Marsha
 Enjoying A Macrobiotic Meal MACROBIOTIC DIET PRIMERS
Recommended by Marsha Rueff, Macrobiotic Educator
These titles provide a digestible overview to cooking the Macrobiotic Diet. These books gently present background and information regarding a macrobiotic way of health, thoughtfully and practically. Of course, the pages are filled with delectable recipes.
Please note, however, the macrobiotic diet never was meant to be learned from books. To understand and know how to prepare the foods for the best results, hands’-on cooking lessons are recommended. Macrobiotics was always meant to be shown & shared.
- The Macrobiotic Path to Total Health, by Michio Kushi and Alex Jack. Since starting macrobiotics, I’ve longed for a macro encyclopedia! This it IT! Up-dated info on just about every health condition, menus, recipes & home remedies. A must for every home.
- The Self-Healing Cookbook: A Macrobiotic Primer for Healing Body, Mind and Moods With Whole Natural Foods, by Kristina Turner. User-friendly with sketches & explanations!
- The Complete Guide to Macrobiotic Cooking, by Aveline Kushi. Comprehensive book from the “Shakespeare” of macrobiotics, Aveline describes growing up in Japan and the foundation for macrobiotics. Recipes for everything – you can always rely on this “bible” of macro cooking.
- The Macrobiotic Community Cookbook, by Andrea Lerman & Vicki Hudon. Many recognizable recipes with a macro twist.
- Sugar Blues, by William Dufty. Amazing information to help lighten your sweet-tooth!
- Rice is Nice, by Wendy Esko. 108 Ways to prepare grains, & organize your cooking, quickly!
- Sweet and Natural, Meredith McCarty. 120 Delectable Desserts without sugar! Enjoy!
Marsha Rueff has been an assistant to Michio Kushi for his group consultations during four consecutive Kushi International Summer Conferences. For nine years, Marsha taught classes individually and in groups to familiarize novices to experts in the joys of macrobiotic cooking and the suggested manner of food preparation. Marsha works closely with top macrobiotic consultants including Warren Kramer.
At Tree Tops, a macrobiotic bed and breakfast in Atlanta Georgia, Marsha prepares delicious meals in a quiet healing and relaxing setting. With years of background in home arrangements and feng shui, Marsha specializes in kitchen organization and on-site lessons in your home.
By Marsha
Servings: 4-8 This leftover may be kept in refrigerator for 2 days.
Based on Macrobiotic Path to Total Health, Michio Kushi and Alex Jack
Whenever we feel a bit under the weather, this turns us around to health again.
Benefits: Perfect food, so easily digested, it simulates intravenous feeding for instant improvement to our blood, giving smooth energy and assists healing the body. Perfect for a liquid diet.
- 1 cup short grain brown rice, rinsed and soaked overnight. Handmill.
- 5-10 cups water depending on the person’s condition
- 1/2 –1 umeboshi plum or pinch sea salt
- Place rice, water and umeboshi plum or pinch si salt in pressure cooker; cover and bring to pressure.
- Reduce flame to medium-low, simmering 1 hour on a flame diffuser.
- Remove from flame, open and stir thoroughly for an even consistency.
- Puree the brown rice through a handmill. You will eat the soft cream, omitting the grain pulp.
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