Atlanta Macrobiotics

Savory Mushroom Caps

Serves 4-5

Based on Wendy Esko’s, Eat Your Veggies

Please your palate with this plump inviting hor d’oevre,

Benefits: mushrooms actually help discharge old poultry. How great is that!

An hors d’oeuvre that’s actually delicious ‘n good for you at the same time!

8-10 large mushroom, stem removed              1 teaspoon shoyu

1 cup sourdough unyeasted bread, cubed        1/4 cup water

2 Tablespoons onion, minced                            1/4 teaspoon dried sage, crushed

2 Tablespoons celery minced                              Corn oil

1/4 cup cooked seitan, minced                           1 teaspoon parsley, chives, or scallion, finely chopped

***

Follow these easy steps:

Heat several teaspoons corn oil in skillet

Saute onion 1 minute.

Add celery & seitan & sauté 1 minute.

Place in a mixing bowl, with remaining ingredients.

Stuff each mushroom with this yummy mixture.

Place stuffed mushrooms on oiled baking sheet.

Bake at 350 20-25 minutes until juicy & tender.

Ooops, careful not to eat ‘em all up!   Save some for your guests!

It’s a very odd thing ~ as odd as cam be

That whatever Miss T eats turns into Miss T!

~ Sir Walter de la Mere, Author

1873 – 1958, Kent England

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!

Did you use to cook a Sweet Potato Pudding for Thanksgiving with 4 cups of brown sugar, Carnation condensed sweet milk, sweet potatoes – queen of the night shade vegetables, plus 3 cans of Dole crushed pineapples? Topped with melted brown marshmellows? Yep, that was my beloved family’s heritage recipe from all Thanksgivings past, and just about every other holiday as well.

Now enter a Macrobiotic Diet, 17 years of it to be exact, and we found the most delish substitute – cooked stove-top, delectably sweet, savory and healthy!

In my macrobiotic cooking classes I call it Easy Squash Pie, but our first Thanksgiving dinner with my son-in-law’s family when his dear Aunt Gail said, “This is the best Sweet Potato Pie I’ve ever had”, my daughter and I never said a word that it was made with Kabocha Squash! Kids of all ages enjoy this one! And a dessert really good for you, too! Didja know, squash is really good for our skin and especially our pancreas?

Here’s the recipe for you and your family to enjoy and savor!

Easy Squash Pie
1 Kabocha squash per 8 people, cut in inch large chunks
please use organic and do not peel, just cut away hard spots on
surface
potato masher
Steamer basket
Filtered or Spring water
Pinch Si Salt Sea Salt – teeny pinch enhance sweetness of squash
Optional: Suzanne’s Brown Rice Syrup if you wish a little sweeter

Directions:
1. Steam squash for about 20 minutes, until knife slides easily through chunks.
2. Mash squash, and place in pie pans, serve warm.
That’s it folks! Nature has sweetened this squash for you! Yummy it up!
Optional: set into pie crust if you like.
Sprinkle with toasted pecans.

Please join our Thanksgiving Cooking Class, Sunday November 22nd
Atlanta/Dunwoody, Georgia 1-4 pm for a complete Thanksgiving Dinner
Menu perfect for vegan, vegetarian and macrobiotic diets! $45 per person.
Can’t make that date? Private classes are available.
Check our website for menu: www.atlantamacrobiotics.com
RSVP: marsharueff@mac.com or call: 770 -396-9413
Not in Atlanta? Send your $20 check to Marsha Rueff, 1130 Trailridge Lane, Dunwoody, Georgia 30338 for perfectly wonderful and healthy Thanksgiving
recipes! Enjoy and Happy Thanksgiving to you and your dear ones!

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!

Let me tell you about our daughter Karyn. When our granddaughter, Brittany, was 18 months old, Karyn called me saying, I just gave Brittany her first macrobiotic cooking lesson! She cut the vegetables, stirred the food, measured the water, added the rice, and made gomashio!

Music to my ears. With all the love we have for our children and grandchildren, it’s so gratifying to know they are choosing healthy foods and lifestyle. And even teaching the next generation when kids adore playing in the kitchen with mommy! When it’s fun!

Karyn’s pantry and fridge contains all the foods on a macrobiotic diet, plus some traditional items for company. And her children know the difference. When Brittany was about 2 she declared in a children’s music group her favorite food was TOFU! All the other children claimed french fries, chicken wings or pizza. Macrobiotic food, as you learn in macrobiotic cooking classes, is very tasty, and kids love that genuine taste and aroma. It smells so good is a familiar comment in a macrobiotic kitchen.

Brittany and her sister Alyssa often participate in meal preparation, and even help select recipes, browsing macrobiotic cookbooks for some new, yummy dish. They have taken many Whole Foods cooking classes for kids, even the week-long summer camp. They assisted in these classes as well. At age 10 Brittany and Alyssa have each assisted during Warren Kramer’s cooking classes at our home, truly contributing. Kids love to help, and teaching them cooking skills while they are young and helping is fun for them is the key!

So what macrobiotic dishes are perfect kid-starters? Scrambled tofu – you get to scrunch up the tofu in your hands, and chop the veggies. Mochi waffles with Suzanne’s Maple Rice Syrup. Tempeh and seitan, deep-fried! Pasta salads with pickles and olives, blanched veggies, and yummy dressing. Kanten fruit desserts blended into a strawberry mousse or orange soufflé. Creamy pureed vegetable soups without the cream. Nori rolls with almond butter, cucumbers and whatever else your kids like. Fried fish, hummus dip and crunchy veggies. Tempura everything! Parsley’s the best, broccoli and other greens, even nori rolls. Kids love stirring the batters, and let them be inventive! Even if you are on a stricter diet, they might add coconut or healthy rice crispies to roll the battered seitan and what a treat you have!

You’ll want to buy the tiny iwachu iron pot for the deep frying, and sometimes we just keep ours on the stove. You can order this pot from Essene in Philadelphia by calling:  215 . 922 . 1146.  Sometimes you may have to describe the pot: it’s round with an iron handle, and wood lid, costing approximately $49 plus shipping. You definitely want the small size which allows you to use less oil.

Kid’s school lunches! Let ‘em look like everyone else. Sandwich, fruit, noodles, hummus and blanched veg, nori roll if they are comfortable with it. With all the sushi and nori rolls prepared at the grocers today, this macrobiotic favorite way of carrying rice and veggies might be the in thing.  And when they get home have a hearty dish to tide them over for dinner. Leftover warm soup & steamed sourdough bread may be very welcome on a cold afternoon. Or if you drive them directly to an activity, bring a favorite dish in the car. Pasta and sauce, fried tofu, warm apple juice, fried seitan, thermos of warm bancha tea. Let them request!

And making meals easier for your new attendees! Sometimes your youngsters get inquistive, asking what’s for dinner? I always just answer dinner. Especially if your kids show any resistance. Learn their favorites, and include them often!

Relax, have fun with the macrobiotic foods and let your kids have a fun ride on your new regime for health. Everyone benefits in the long run, and what wonderful peace of mind, knowing your children have the best quality food, and healthy horizons ahead! That’s Everything!

Great macrobiotic books for families with kids:

The Macrobiotic Community Cookbook, by Andrea Bliss Lerman features kids favorites made in the macrobiotic cooking style: pizza, stoganoff, lasagne, burrito, millet-cauliflower mashed potatoes that make perfect potato pancakes, without any potatoes at all. And lots more.

Sweet and Natural, by Meredith McCarty features 120 desserts without sugar, eggs, butter, cream and yeast. Pies, tarts, cakes, cookies – everyone delights in these recipes.

Grains and Greens from the Deep Blue Sea, by Mark Hanna and Sandy Purkel features recipes from the Macrobiotic Cruise. Each one becomes your new favorite! So get ready to try them all! The Millet Croquets taste just like tuna fish, and the tartar sauce is amazing! The desserts are wow! Can this really be good for us! Yes indeedy!

Cooklets by Melanie Waxman. All Melanie’s recipes are terrific, and you might want to get the complete bound issue. Having seven children of her own, Melanie has excellent recipes for children in Cooking for Children section, and throughout all the cooklets! Try the Soba Knots in Oodles of Noodles! With 7 children of her own, Melanie is the expert  keeping kids interested in their health eats!

Cooking the Whole Foods Way, by Christina Pirello. Delish cuisine, kids will enjoy & request their favorites!

Cook Your Food to the Life You Want, by Christina Pirello. Christina Pirello’s recipe books are quite excellent, as she has taken traditional European recipes and perfected the macrobiotic conversion for you.  Amazing variety to delight all your family!

Print/email this flyer

Macrobiotic Counselor

Warren Kramer internationally-known Senior Macrobiotic Counselor will be in Atlanta July 15-20, 2009. Teacher for the Kushi Institute, Strengthening Health Institute, the Macrobiotic Cruise, and New England Macrobiotic Center, Warren brings a wealth of knowledge gained from the eleven years he served as Michio Kushi’s private assistant, as well as over 25 years counseling throughout the world.

In Atlanta Warren will be giving private consultations, macrobiotic cooking classes, and evening  lectures in the Dunwoody area. Attend all events & have a private consultation, and you will receive 15% savings on lecture and cookings classes Thursday through Sunday.

Please contact Marsha Rueff to reserve consultation time with Warren and your choice of venues.

Phone contact: 678 . 643 . 5662 or 770 . 396 . 9413.

For Warren’s bio please visit www.macrobioticsnewengland.com

Saturday, July 18, at 5:00 PM please join us for a Macrobiotic Lecture, Application of the Five Transformations, How to Discharge Sweets & Dairy, following the Wrap it Up! Awesome Sandwiches & Wraps Macrobiotic Cooking Class at The Rueff Home, 1130 Trailridge Lane, Dunwoody, Georgia 30338

We learn studying macrobiotics how the effects of food we’ve eaten in the past does not just exit our bodies when we stop eating it. We all wish this were the case! Clients often say, Oh, I haven’t eaten cheese for over a year, how can you think it is affecting the arthritis in my knees? So, what do we do to expedite a change in our health, and reap the benefits of eating on a Macrobiotic Diet?

Just wait til you hear Warren’s lecture, How to Discharge Sweets & Dairy Applying the Five Transformations. His information will absolutely astound you! Applying macrobiotic principles, makes so much sense, and as Warren explains the energetics of the food, everything falls into place. Learning how to draw the effects of food out of your body gives you such freedom to restore your health, melt tumors, look and feel younger, and increase your energy tremendously. And you’ll understand the why of it all. I always introduce Warren as our why man – because he takes the time to explain and chart the rudimentary basis of this structure. The yin and yang of it all will surely play into this too!

And you can’t even begin to imagine how much better you will feel! Food tastes more delish than ever before! Yes, our taste buds change when we stop sugar and dairy. We develop a gourmet taste for real food and some items we’ve never before enjoyed. Macrobiotic cuisine isn’t bland or tasteless, but flavorful and delicious. We  still satisfy our sweet tooth using Suzanne’s Genmai Brown Rice Syrup and Barley Malt and sweet vegetables. You might even easily slim down in the process. One thing is for sure! There is almost no favorite dish you will have to do without. It’s surely been recreated in a macrobiotic recipe version to please your palate!

Warren will be suggesting actual dishes, and some home remedies, special drinks – certain combinations of foods, and your notes will reflect unique properties of these dishes.You will find this class very beneficial as Warren introduces you to a whole new level of macrobiotic cooking, broadening your understanding of the macrobiotic lifestyle.

Recommended cookbook: Sweet & Natural, by Meredith McCarty for 120 desserts without sugar, eggs, yeast, butter

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!

When dining out in restaurants here are guidelines to maintain a healthy macrobiotic diet. When you frequent restaurants you can fax this list ahead or call in advance, and simplify your ordering at the table. We cover this information more in depth in our macrobiotic cooking classes.

AVOID THESE FOODS

ENJOY THESE VEGETABLES

Seasonings: Olive oil, small amount garlic, sea salt

Note: ask for house rice in Japanese restaurants; the sushi rice has sugar in it. The sugar is in the vinegar already, and sometimes they add extra sugar. That’s the trick to get you to keep ordering sushi! So, what to do, in Japanese Restaurants just ask for House Rice! This has no sugar!

ENJOY THESE FISH STEAMED OR POACHED WITH VEGETABLES & LEMON

AVOID THESE FISH

ATLANTA RESTAURANTS

Serves 4-5

Benefits: Daikon strongly dissolves fat, oil and discharges animal products from past eating habits.

The root is especially helpful for the intestines and the tops cleanse our lungs! A perfect combination in healing our bodies! There are additional recipes we cover in our macrobiotic cooking classes. This recipe below is inspired by Michio Kushi and Alex Jack in Healing Foods

• 2 cup daikon root, diced
• 3-4 cups daikon tops, diced
• Pinch of si salt
• Shoyu to taste, 8-10 drops

1. Place daikon root in enamel cast iron pot, add water to cover.
2. Place tops over roots, lightly sprinkle with si salt.
3. Simmer 15 minutes.
4. Add shoyu 3 minutes.more.
5. Remove from pot and serve.