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Atlanta Macrobiotics PresentsGluten-Free Macrobiotic Cooking Class Saturday Plus Sunday Series – 2012Class Fee $45 per person RSVP: 770 . 396 . 9413 Cell: 678 . 643 . 5662marsharueff@mac.com 1 – 4 PMLimited seating. Please respond early. Your check reserves your place.Please send check to Marsha Rueff, 1130 Trailridge Lane, Dunwoody, Georgia 30338Bonus: 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 BonesConcerns 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 HealthYou’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 MemoriesThanksgiving 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 Atlanta Macrobiotics PresentsGluten-Free Macrobiotic Cooking Class Saturday Series – 2012Class Fee $45 per person RSVP: 770 . 396 . 9413 cell: 678 . 643 . 5662marsharueff@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 30338My 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 BREADfrom 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
• 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!
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 Directions: Please join our Thanksgiving Cooking Class, Sunday November 22nd Macrobiotic Meals in Atlanta is very easy! Freshly cooked meals prepared daily, ready for you, using the highest quality macrobiotic and organic ingredients, centrally located in Dunwoody, Georgia, near GA 400. Usually ready by 10:30 AM, each meal contains a home-made soup, grain dish and several vegetable dishes, including many amazing macrobiotic specialty dishes, all designed to increase your health and energy level! Join our client list who say now these are their favorite foods! So get ready to feel and look your best eating well. Increase your energy, shed those extra pounds, start your journey in the direction of health. The great attribute about the Macrobiotic Diet is its being based on yin and yang, and energetics – a diet about how it makes you feel when you eat this food. What is your energy like? Call 770 . 396 . 9413, order some meals, and see how wonderfully you can begin to feel again! Visiting Atlanta from out of town? We often have clients traveling from other cities, and even from abroad, who wish to stay with their macrobiotic diet. We are ready to accommodate you in every way, and greatly look forward to your requests. Visit Marsha Rueff at www.atlantamacrobiotics.com to learn more about these delicious macrobiotic diet meals ready for you!
You’re itinerary‘s perfection, car, hotel, entertainment, sight-seeing, including plenty of local color. But are you macro-ready? Am I what? Yep, are you prepared to eat well and within macrobiotic diet recommendations while away from your macrobiotic kitchen? There are a few parts to this puzzle. It’s do-able, easy, and well worth it. Why? Because you’ll feel 100% better on your travels, and keep your direction of health at the same time. Avoid jet lag, sleep well, and be up to all the sightseeing and visiting you’ve planned. We actually give a complete macrobiotic cooking class on this subject. Here are a few pointers. Take your most important macrobiotic items with you! Always be prepared. You never know what items will be difficult to find when you are away. This was before the present restrictions on flying. We use to take more with us, in the original bottles and jars. We once packed a suitcase with 84 pounds of just our food when visiting Fred’s brother in Monaco. No more. Car trips afford luxurious space so we pack the minimum size of all our macrobiotic essentials: shoyu, ume plum, miso, kuzu, si salt, etc. But on the plane we strictly travel with carry-on luggage. We may take a small eye dropper bottle of shoyu to insure we have the best quality, and teeny jars of miso and ume plum as well. The Container Store sells these for minimal charge. Google and email ahead to your destination to find local health stores, and contact them for products are availability. If staying in a facility permitting cooking – a suite hotel perhaps, or condo, you’re in like flint. Purchase your organic or bio veggies, prepare breakfast, and maybe rice balls to add to your lunch. Then a divine dinner at a special restaurant – you’re on vacation! Use this easy way to cook in a thermos. Even on an airplane, you can carry an empty open wide-mouth thermos. Measure your grain in 1 cup portions: brown rice, quinoa, bulghur and yes, go ahead add the pinch of si salt. Put this measurement into a small wax paper bag, fold, and slide these into a plastic baggie. Brown rice -short, medium and long – should be rinsed, roasted til dry, and let cool before bagging. The other mentioned grains can be measured out without roasting. So it’s now as easy as boiling water to make your grain. Just bring 1 1/2 cups water to boil, place the grain the thermos, pour in the water, and tomorrow morning you have delicious grain. We actually take 2 thermos with us: one for breakfast, and one for lunch. Enjoy breakfast on your balcony, or join others in the bed and breakfast area, and you’re off and running for the day! No guilt about keeping a great macrobiotic regime! And the best benefit – you’re tiptop condition for the demands of travel! Remember, what a meal is! Warren Kramer teaches a meal is a grain or grain product and a vegetable! Carrying kukicha tea bags with you is a great idea to end your meal. A bit us of wild caught fish is very nice, and often you can enjoy the local specialty as well, avoiding farm-raised fish. What about ordering, when you don’t speak the language! Research the macrobiotic avoid words before you travel, and carry these with you on a typed, laminated wallet-size card. Duplicate this list to hand the person taking your order, and no worries about cheese, butter, milk being added to your cuisine! Relax and enjoy the ambiance. Bon voyage ! !
 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 at marsharueff@mac.com . Phone contact: 678 . 643 . 5662 or 770 . 396 . 9413. For Warren’s bio please visit www.macrobioticsnewengland.com Friday July 17, please join us for a special evening’s lecture, Menu Planning Essentials, July 17, 7:30-9 pm The Rueff Home, 1130 Trailridge Lane, Dunwoody, Georgia 30338 Always participants request this menu-planning class every time Warren visits. It truly is one of the most important lectures. Why? Because all the theory from macrobiotic books has to actually happen in the kitchen. In YOUR kitchen, to be exact. And Warren’s Menu Planning Class is key! Based on his years of working with Michio Kushi and Denny Waxman, Warren guides us step by step using the principles of yin and yang according to Macrobiotic guidelines. Involving our input in the process. Yes, this is an interactive lecture. See it this way: we’re implementing a new way of eating, and especially considering we have health concerns to correct, eating well-planned meals becomes essential. The hit-or-miss-grab-whatever-is-ready-to-gulp-down when we come home from work is history. We can do better than being too famished and tired to cook. Now we want a welcoming meal, featuring the best food choices. Because now we know better. And now we are using macrobiotic principles to enhance our health and well-being. You see, macrobiotics is a way of eating based on the energetics of food. That is to say, it’s based on how the foods make us feel after we eat, and what kind of energy we have the next day, too. What kind of energy the food charges our bodies with. Way different than a calorie or carb or protein based diet like most of the new-fad diets circulating the last few years, don’t you think? Your macrobiotic diet is very special, and Warren’s presentation of developing macrobiotic menus for you and your loved ones is truly an art, and it’s very easy to adapt. From this plan you will learn to shop for your week. Even how to substitute foods according to the season and what’s available organic. Plus you reap the benefits of being with this group and hearing their keen experiences cooking macrobiotic diet. Warren actually plans with the group a whole weeks worth of meals! Yep, we do it together, so turn your thinking cap on. You’re going to experience where to start when planning a meal, and the logical steps from there. It’s way different than you may think, much easier, and funner too! |
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