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!

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.

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!

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!

Click to Download & Print your Flyer -

Ready set go, for the New Year, 2010! Are you all ready with your New Year’s Resolutions! Turning over a new leaf towards healthier life style? Join us this March for Warren Kramer’s always fabulous study of Macrobiotic lifestyle and re-structuring your health in this new year! In time for improving your Spring Cleanse for liver and gall bladder health, and thus kicking off the new year with your best foot forward! Just call Marsha Rueff at 770-396-9413 to reserve your private health consultation and get the best timeslot available for your personal schedule! If this is your first visit with Warren, you will want to schedule one and a half hour  session; a revisit within a 9-month period is a one-hour session. You will reclaim your health, vitality and a whole new way of looking at your choice of food, activities and many other choices you encounter each day. A kick off dinner-lecture March 3, lectures each evening through March 7, with Macrobiotic Cooking Classes both Saturday and Sunday, March 6 & 7, from 1-4! A good idea to block off your week and let Warren’s visit take you to all new heights of health and wellness! Let us know your email address to be included in our active email listing informing you of these interesting lectures and classes! You are welcome to check out Warren Kramer’s website for his qualifications too! You’ll be very impressed, and that’s a promise! Happy New Year, 2010!                                                        Wishing you all the best, and see you next year! Marsha and Fred Rueff

Wednesday Evening Dinner Lecture: March 3,    6-9 $35

Myths & Misconceptions about Macrobiotics & Nutrition

Do any of the following sound familiar? Drink 8-10 glasses of water each day! Bananas are needed for Potassium! Drink your milk and eat cheese to prevent Osteoporosis If you’re health conscious then you should eat tofu and drink soymilk. Macrobiotics is for cancer. There is a healing diet. Macrobiotics is from Japan… and so much more.  This class is about getting to the truth of many of these statements and really demystifying Macrobiotic theory and practice.  A must-class for anyone seeking the Truthabout nutrition, and what’s truly best for our health.

Thursday Evening Lecture, March 4    7-8:30    $25

Fifty Ways to Love Your Liver

The liver is often called the commanding general of the body. It is in fact connected with many more health issues than we mightever imagine. Just look at this list. Do any of these health concerns apply to you, or your family and friends? Headaches, joint pain, eye issues, irritability, PMS, hot flashes, skin disorders, reproductive concerns like fibroids and inflamed prostate.

Well, these are all liver related health issues. Warren will explain this correlation. And most importantly, he will discuss what food, home remedies, lifestyle factors support the health of our liver. And just in time for Spring Cleaning, he will present the overall approach to spring cleansing for the Liver. A very timely lecture for us all in the first week of March!

Friday Evening Lecture, March 5          7-8:30    $25

A New You in 2010!

Taking Your Health to a Whole New Level!

The most common resolution people make in the beginning of the year other than to lose weight is to be healthier. Why is it so many people fall short and simply can’t accomplish this? Warren will offer great inspiration and insight into how to finally make it happen this year. Make 2010 your year for change!

Saturday, March 6,                                                                                                                        1-4                                  $45

Where’s the Protein? A Very Special Macrobiotic Cooking Class!

Many people question the protein in a natural foods diet: Am I getting enough protein? Due to the modern diet and restaurant menus centering on protein, it is understandable we overly focus on it.  This macrobiotic cooking class features protein options, eating macrobiotically and, of course, preparing them deliciously!  Beans, tofu and tempeh are the focus.

immediately followed by the following lecture:

Saturday Lecture, March 6                    5-6:30    $25

What’s Wrong With These Foods?

Have you ever wondered the best way to explain why a certain food is not a good choice?  Usually saying something is too yin or too yang doesn’t quite cut it!  Warren explains why chicken, dairy products, sugar, tropical fruits, nightshades and many others are not suitable foods.

Sunday, March 6,                                    1-4              $45

Most Popular Macrobiotic Cooking Class! by Popular

Demand,with All New Dishes: Quick, Healthy Cooking!

Certainly one of our most popular macrobiotic cooking classes! Everyone is busier day-to-day so lack of time is by far the number one reason why people don’t cook more often. This practical class addresses this issue in many very helpful way. And you will love the recipes we have in store for you as well as all the practical ideas and helpful hints for your daily cooking!

immediately followed by the following lecture:

Sunday Lecture, March 7                       5-6:30    $25

Living the Great Life: The Spirit of Macrobiotics

For some people Macrobiotics is nothing more than brown rice and miso soup.  In this exciting, closing lecture Warren explores some of the most important principles to truly enhance your macrobiotic practice. Presenting some of the early teachings of Michio Kushi, what many feel are true gems of macrobiotics, including non-credo, one grain ten thousand grains and more. This is a rare treat: learning from Mr. Kushi’s student of over eleven years. Warren sat at Mr. Kushi’s side as he counseled thousands of clients, learning his wisdoms first-hand. And to appreciate even more Warren Kramer’s dedication to Macrobiotics, you may be interested knowing this was a non-paying position, just dedication, research, and great study as they improved health around the globe.

Dickens hit it right on with taking Scrooge back through past Christmases! Exactly what we all do every holiday reminiscing our loved ones, and longing for the familiar family cuisine, whatever our mothers, grandmothers, aunts and loved ones cooked! I can still savor the delicious chocolate cakes from my beloved Grandmother Esther, and Mother’s Chocolate Lady Finger Cake, which became my neighborhood’s favorite too, til I became vegan and macrobiotic cooking our new lifestyle!

Still, holiday and party food can be a wonderful way to enjoy these past memories, and thanks to some wonderful cooks and their cookbooks, we have healthier ways to accomplish some traditional foods! Just this week I was on a Coconut Lemon Pie search - my mother’s absolute favorite and I found this wonderful recipe in Love, Eric by Eric Lechasseur. Please hurry to order this book, as they are stopping print as we speak!

It cut beautifully, and firmed quickly. I changed the crust to 3/4 cup Pastry flour and 1 cup unbleached flour being without Spelt flour, and not being able to wait one more minute! And, please, use organic ingredients for best flavors. We always use organic both at home and in our Macrobiotic cooking classes in Atlanta, and the results as they say are in the pudding! Enjoy.

Pie crust

1 cup spelt flour

3/4 cup unbleached flour

1/4 teaspoon sea salt

1/3 cup maple sugar

1/3 cup safflower oil

1/4 cup water

Let’s make the pie crust!

Preheat oven to 350 degrees

Combine dry ingredients in large bowl.

Add oil and water; knead quickly, forming dough.

Allow dough to sit 15 minutes! Yep, i time it!

Rolling pin and 2 pieces of wax paper, roll dough in circle to fit your 9-11 inch pie pan, or flan pop-up pan is what i prefer! William Sonoma

I like a really thin crust, no more than 1/4 inch, and even less!

Gently line pie pan with your crust and bake 20 minutes, maybe 25.

Remove from oven and let it cool.

***

Filling ingredients

1 cup plain Amasake, Rhapsody, from Vermont

1 1/2 cup fresh lemon juice

1/4 cup brown rice syrup, Suzanne’s

1/4 cup maple syrup

1 teaspoon vanilla extract

zest of 1 lemon

2 1/2 Tablespoon agar flakes

4 Tablespoon arrowroot

1/4 cup organic apple juice, not Gravenstein

extra lemon zest for garnish

and of course, coconut flakes for the yumminess of it all!

***

Now, it’s make a wonderful lemon filling time! So, turn on your favorite dance music!

Let’s whisk away to the music!

Combine all ingredients, except arrowroot and apple juice in saucepan.

Bring to simmer, whisking constantly, and cook 8 minutes! Whisk to the music!!

In small bowl, combine arrowroot and apple juice, then whisk into the lemon filling.

Continue cooking, whisking and dancing a few more minutes.

Remove from flame and let slightly cool.

Pour filling into your beautifully baked pie shell. Garnish with zest & coconut flakes

Refrigerate ’til firm.

Enjoy. i just had one more little slice to make sure it’s really delish! It is…..

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

1. Preheat oven to 350 degree,, Line bottom of a standard 9×5x3 inch loaf pan with parchment & brush the sides with oil.
2. In a large bowl, mix dry ingredients.
3. In a small bowl, whisk wet ingredients together.
4. Then stir into dry ingredients, until well moistened.
5. Fold in nuts and raisins.
6. Transfer this thick batter to pan and smooth surface.
7. 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.
8. 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!

Can you believe it’s almost Thanksgiving? Just one week, and you sit down to dinner with guests at your very own table! Are you ready?!!

Perhaps these hints will smooth your holiday weekend, and you will truly enjoy yourself and your company!

Ready your table soon as you can! We did it today, one week out! Extra leaves, table pads, tablecloths – and the folding chairs are all in place! Reconfirmed the guest list – we’re all set knowing our numbers! Believe it or not, this took a good 3 hours, and we gladly checked it off our to-do list!

This organization maximizes my cooking time which is important since all our dishes are prepared fresh Thanksgiving Day! No cooking a week or so early and freezing these beautiful vegan and macrobiotic dishes. Our 5 o’clock dinner time is easily met, and we also will have served breakfast and lunch to our visiting family and friends –  with us, numbering 7!

Errands, shopping, personal paperwork are up to date! Especially with family coming in town, we complete everything else to truly focus on this wonderful time together, and sharing special places in Atlanta. Five extra folks staying with us means readying guest rooms – checking closet light bulbs, shelves, sprucing up the bedrooms! Guest bathrooms too, well-stocked 2 weeks out!

Now, the meals. Thanksgiving is my very favorite holiday! Loving the tastes, gatherings and wonderful historical story of sharing harvest. Thanksgiving memories shared across this great country.

Well, I’m ready to start cooking, having shortened my preparation time considerably, and you can too.! I call it prepping, just like I prep for my macrobiotic cooking class! That’s right! This Sunday just before Thanksgiving, I’m giving a Vegan and Macrobiotic Cooking Class for Thanksgiving and I have just completed measuring all non-refrigerated ingredients. Set on individual trays for each of the 8 recipes we will make in the class. That’s the trick! Each tray holds the recipe and ingredients of a single dish, copied from my macrobiotic cooking class Thanksgiving recipe handout, so it’s easy to identify each dish. Here’s an example. For ease, the pumpkin pie actually has two trays: one holds ingredients for the filling – the different spices, the kabocha squash; the second tray separately holds the flours & the rolling pin for my famous pie crust, with room for the additional items we add Sunday morning.

Getting a jump on gathering these ingredients, and leisurely measuring ingredients saves so much time Thanksgiving Day. Giving me one more chance to ensure my recipes are understandable, and  all ingredients made the final shopping list. We shop early Friday morning for my Sunday class. Before the crowded weekend, and by then we know our final numbers for the class, and the produce is still exquisitely fresh for Sunday! Early morning class day I gather all refrigerated items, adding them to trays before starting to prep each dish. And we’re off and running!

And you can do this too! Turn on your favorite music, get to grooving around your kitchen, pantry, dining room, and wherever else you may have extra table space. We set up two extra card-tables in our living room, so our 23 guests will sit in close proximity, and those tables are holding my trays for my macrobiotic cooking class. Have fun prepping your holiday cooking this Thanksgiving, and you’ll learn to enjoy this shortcut whenever you entertain!

I just came across this Cranberry Sauce Recipe you might enjoy this year! It’s always fun trying new tastes, and this one is sweet, and really stretches those organic cranberries! From Gail Jack’s wonderful book of American Macrobiotic Cooking, she credits it to her friend Alice, from Becket, Massachusetts! Thank you Alice and Gail!

I call it sweet smilin’ cranberry sauce! And you would too if you saw my sweet husband’s smile when he tasted it for me tonight!

SWEET SMILIN’ CRANBERRY SAUCE

from Gail Jack, Amberwaves of Grain

1 cup organic cranberries

2 cups apples, chopped

1 cup apple juice, Whole Foods, not Gravenstein!

pinch Si Salt sea salt*

Rice syrup to taste

1 1/2 teaspoon kuzu

• Place cranberries, apples, apple juice and sea salt in a saucepan.

• Cover, bringing to boil & simmer til cranberries soften, approx 15 minutes.

• Add a little rice syrup, if too tart.

• Dissolve kuzu in little cold water & add to sauce; cook & stir til thickened & clear.

*Si Salt Sea Salt – preferred in Macrobiotic Diet recipes, fine, still contains 67 trace

minerals, available at the Kushi Institute Store 800 . 645 . 8744!

Hope you and yours enjoy this free Macrobiotic Diet Recipe,

Wishing you a very, healthy, Happy Thanksgiving!