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 lectures 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

Join us for our Opening Event: First, we’ll gather & enjoy a delicious vegan Buffet Dinner at the new Mellow Mushroom Restaurant, 6100 Roswell Road, Sandy Springs, at 6:00 PM. Featuring the hummus, amazing vegan pizzas overflowing with fresh veggies, tofu and tempeh hoagies and field green salads! And a most informative lecture,  Supporting a Healthy Heart. The charge for the entire event is specially priced at $20 for the dinner/lecture. Warren’s lecture from 7:30 – 9:00 PM is at the Rueff home in Dunwoody, where a macrobiotic dessert will be served, vegan of course! Warren will share such enlightening information regarding the heart, including visual diagnosis of heart health, healing foods, remedies and activities supporting the heart. He will also discuss how this amazing organ, known as the fire element of our body, increases in activity for the summer  – and what this means to each of us. Especially as we near late summer. And of course we’ll also learn how the heart is the rhythm keeper in our lives, affecting our love and joy.  Warren will answer your questions, and even more special, he always tells us the why and how of everything. That’s one of his specialties, and you’ll hear me introduce him as the Why Man of Macrobiotics!

How special an evening this will prove! And we thank Wendy Steinbaum, long-time macrobiotic supporter for recommending Mellow Mushroom, a favorite of her’s and Aubrey’s! We look forward to seeing you  July 15!

Bonus! Bring a friend New to Macrobiotics and YOU attend 2 lectures half-price Thursday  - Sunday.

Suggested Reading: The Macrobiotic Path to Total Health, Michio Kushi and Alex Jack.

Who would ever think you can get a workout cooking? Well, you just better believe it! Welcome to my kitchen, designed for cooking our macrobiotic diet! I could call it the macro gym! Just the iron skillet alone weighs about 5 – 6 pounds, so who needs weights when you’re pumping these babies in the morning? Expert that I am for frying tofu – a favorite for our take-out lunches, and I’m flexing those biceps pretty strongly!

Just this week I’ve been preparing carrot daikon drink, a special cleanser for the intestines after having a bit too much bread on the Cote ‘d’ Azure last week. Using this ceramic grater and doubling the ¹/4 cup carrot and ¹/2 cup daikon for my wife and I, got me thinking about this physical workout! I was sweatin’ like at the Club! Couldn’t believe it!

And what about lifting the Le Creuset cookware we  enjoy, or the Brazil on My Mind cookware like used in the Babylonian days? That sandstone is pretty hefty stuff, and we only the have the smallest size!

Ever made Gomashio? You’re stirring the surigochi around the suribachi! I mean, you’ve gotta enjoy a strong arm to crush everyone one of those sesame seeds like Aveline Kushi answered, when she was asked in a macrobiotic cooking class: How many seeds do I need to crush? I wish I could have seen the lady’s face when Aveline softly said, All of them my dear, just all of them.

Tonight I just prepared the Natto. Stirring that little container of fermented beans with a pair of cooking chopstix for 100 counts! I gotta tell you, I was ready to stop at 25. But no, I kept going and going! It’s the sticky part the stirring creates that benefits you when eating natto, and we were going to get our money’s worth! What a treat! Here’s the macrobiotic diet recipe for natto: just add mustard, chopped scallions and a bit of shoyu, and bingo, you’ve got some dish! And muscle tone to prove it.

Now Koi Koku is the kicker! You’ve gotta put on your favorite music and get ready for a stint in the kitchen to do this dish. We made it just about 2 months ago to correct a lack of B-12. It’s a strong dish, and we’ve made it before for our clients, because it takes lots of energy and strength to matchstick 3 1/2 or more pounds of burdock! You see, the amount of burdock is the same weight as the carp – and it’s almost impossible to find a carp less than 3 1/2 pounds. Ours was 5 pounds cut up, so you do the math. That cutting took 2 of us 1 1/2 hours. 

And what about washing these heave-ho pots! Our Le Creuset wok – for example – is one big hunk of steel and solid enamel – gotta be 8-9 pounds! Initially I used to call myself the Chief Macrobiotic Dishwasher, and I was feelin’ my muscles everytime Marsha called – Fred, please help me out here. Even though she tried to keep up with the dishes, & pots and pans, there would be a sink full. I have become very efficient in that department, and developed more arm strength in the doing. Now I’ve graduated to sous chef and can tell you there is plenty muscle activity in all  this specific chopping, dicing, slicing, matchsticking, and chunky cutting. And you know, even the shopping is a body builder! Lugging those bags! We buy the apple juice in these huge gallon containers and we always buy a few at a time.

So, just hope to have whetted your appetite for a great adventure in macrobiotic diet, and macro-muscle making in the process. I mean to say the food is the greatest we’ve ever enjoyed, and it certainly puts us in the direction of health as our macrobiotic counselor, Warren Kramer often says. Isn’t it great to think we can muscle tone at the same time we’re eating right! So let’s keep on kitchen pumpin’! 

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!

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

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.

Based on Wendy Esko’s Soup du Jour, and from our Macrobiotic Cooking Classes

Serve warm in cooler months, room temp or cool in hot climate

Benefits: Soothing, relaxing; antioxidant, cruciferous veggie; benefits central body organs: stomach, pancreas, spleen 

• 1 medium Cauliflower, chopped           
• 4 – 5 lemon slices, cut in half moon,
• 2 Tablespoons parsley, finely chopped
• 4-5 cups water                     
• 1/4 – 1/2 teaspoon si salt

1. Place cauliflower and water in enamel cast iron pot. Cover and bring to boil.
2. Reduce flame to medium-low, simmering 10 minutes.
3. Puree the cauliflower through a handmill, or blender, plus some of the liquid to the desired consistency.
4. Place back in pot, add the si salt, simmer another 5 minutes.
5. Serve in soup bowls, garnishing each with a lemon slice and parsley.

Benefits: to relax and fulfill sweet cravings.

Less fruit is better, and sometimes none is best. This recipe adds kuzu which helps soothe digestion of fruits simple sugars, giving the dessert an apple pie consistency, reminiscent of Grandma’s!

• 1–2 Granny Smith Apples, sliced Pinch si sea salt                       
• 3/4 cup apple juice +1/4 cup water        
• 1 teaspoon dissolved in 1/3 cup cold water

1. Place apple slices in small enamel coated cast iron pot.
2. Add diluted apple juice, and sea salt; cover and bring to boil over medium low flame, 7-10 minutes.                                                                                                                   
3. Stir in dissolved kuzu, thickening the mixture to consistency of apple pie filling.

Enjoy while warm.

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.

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

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

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.

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