Atlanta Macrobiotics

Coming to Atlanta March 9 – 14, 2011, and remember what Alicia Silverstone suggests, whenever Warren Kramer comes to your city, be sure and see him! And we are so grateful to Alicia for The Kind Diet, and bringing Macro to many of you! And Warren is bringing a special counseling op to Atlanta this trip: Group Consultation! Take note! A group of 12, Friday, March 11, 7-10 pm and the cost is $100. A confidential setting, and each person has a 15 minute dedicated time with Warren, and all attendants will learn how oriental diagnosis works, as well as Warren’s thought process for suggestions he makes! What a great study of Macro! Update: one spot open! Sign up for this gem, and reap the benefits! A consultation and group learning situation, all wrapped in one. Or, book your private session with Warren to get your Spring Counseling for 2011!

Please read through both page 1 & 2 of this flyer, and you’ll see lectures, cooking classes and more about private consultations. RSVP early to get the times you wish for your consultations, and secure your place in the cooking classes! Consultation openings still available each day, so book your appointment now!

Warren helps you bring someone new to Macrobiotics! An easy hook to approach them? When you’ve already attended an event with Warren, he invites you to bring someone new to Macro for any event, & you each may attend a $25 lecture for half-price, that’s $12.50 per person. Another special Warren only gives here in Atlanta: 15% off the lectures and cooking classes when you attend everything, and take a private consultation! Warren’s way to encourage your study with macrobiotics, and thank you for your participation! Surely hope you join us in March!

Coming from out of town? Many reasonable places 5-7 minutes nearby in Dunwoody/Sandy Springs! And of course, we’ll have meal opportunities for you, too! Please call with your questions:770 . 396 . 9413! We’re here for YOU! Marsha . Fred . Warren

Your Chance for Consultations & Macro Study with Warren Kramer

Welcome to Macrobiotics — a Macro Cooking Class

Our beginner’s cooking class welcomes Newcomers to Macro
Covering delicious easy recipes, and important basic info!

You’ll learn what Macrobiotics is really all about,
So you can cook with success and reap many benefits – without a doubt!

We’re excited to offer our Tuesday series just for you
To spice up your health and well-being through Macro food!

New Date: Tuesday, January 18                  10 AM – 1 PM                  $45 per person

Menu

The MacDaddy Miso Soup
Pressure-Cooking Brown Rice Really Isn’t Scary!
Azuki Beans-Kombu-Squash, the Magic Potion of Macrobiotics
Qwik-Qwik Blanched Greens with Pumpkin Seed Dressing
Homemade Gomashio
Poached Apple Surprises
The Secret to Bancha Tea

plus handouts what to buy & where to order it!

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Nabe, the Perfect Winter Dish, Macro-Fondu, Easy and Quick!

Nabe Cooking?? What could this be?
Just come to class — and then you will see!

Why in Macro-land this is the dish we all do,
And almost no clean-up, once you are through!

A one-dish meal: noodles, veg & protein all served in one bowl,
Cooked at the table, easy for two or a party, just so you know.

This might remind you of Swiss Fondu — no need to beware,
Minus cheese and heavy oil, we enjoy this meal without a waistline care!

Winter’s the reason Nabe is my first cooking class.
‘Tis Relax-our-Kidneys-season, and Warren asked me to teach every lad and lass!

This clay Nabe pot’s perfect for Winter, a great way to go
Guaranteed to turn you into a Nabe fan after Saturday’s Nabe Demo!

Saturday, January 18                     1 PM – 4 PM                           $45 per person

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:
Please send to Marsha Rueff, 1130 Trailridge Lane, Dunwoody, GA 30338

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, ‘specially since ancient Chinese medicine sees these two organs as a special pair! 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 for a nice surprise, maybe your new favorite green veggie!

Serves 4-5

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.

Organic is best for nutrients & avoiding pesticides

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

Serves 4-5

Based on Aveline Kushi’s Complete Guide to Macrobiotic Cooking

Benefits: Lentils are rich in calcium, iron and dietary fiber cleansing the blood, strengthening digestion, and circulation.

Healing Foods, by Michio Kushi and Alex Jack

• 1 cup French baby green lentils
• 1/4 cup burdock, diced
• 1 cup onion, diced
• 2-3 cups water per cup lentils
• 1/2 cup celery, diced
• 1/4 teaspoon si salt
• 1 cup diced carrots
• 2 Tablespoons parsley, finely chopped
• Shoyu to taste
• Bay Leaf, minced garlic clove, shinshimi optional

1. Sort lentils, looking for stones, dirt and debris.
2. Rinse, and optional soaking overnight or 2-6 hours.
3. Place in enamel cast iron pot, add water and kombu, bring to boil uncovered.
4. Skim foam using the shocking method: add just enough water to stop the boiling, and skimming the foam. Repeat 3-4 times. Removing this foam makes beans more digestible.
5. Layer vegetables yin to yang: celery, onion, carrot, burdock and put lentils on top.
6. Add water, cover and bring to boil over medium flame; reduce flame  to medium-low.
7. Simmer 40 to 45 minutes.
8. Season and simmer for another 5 minutes.
9. Transfer to serving bowl and garnish with parsley.
10. Seasoning Note: bay leaf is additional digestive aid for cooking beans; one minced garlic clove will actually sweeten the dish without reeking of garlic; shinshimi removes old chicken from past eating.

These are optional and depend on the individual condition. Also can be used occasionally rather than each time a dish is prepared – variety is the spice of life!

Variations: celery, cauliflower, yellow crook neck squash for warmer months.

Serves 4-5

Benefits: Millet is very healing for the pancreas. Being the only alkaline grain, it aids digestion and helps balance sweet cravings. This is a layered dish, using round, ground vegetables to gratify the central body organs and penetrate a sweeter taste for this satisfying grain dish. You can also add 2 more cups of water for a wonderful millet soup, seasoned with miso at the end.

• 1 medium onion, thinly sliced
• 1/2 cup rinsed millet, lightly dry roasted
• 1.2 cup cabbage, sliced
• 2-3 cups water, to cover the vegetables
• 1/2 cup sweet squash, sliced
• 2 Tablespoons parsley, finely chopped thin, kabocha or delicatta
• Pinch si salt

1. Layer onion, cabbage, squash in enamel cast iron pot and evenly spread millet over the vegetables.
2. Sprinkle salt over dish.
3. Add water gently down the side of the pot so as not to disturb vegetable layers.
4. Cover and bring to boil over medium flame; reduce flame and simmer 20 minutes.

Variations: celery on bottom layer; substitute cauliflower, yellow crook neck squash for warmer months.

Note: February 4 we start eating for Spring weather! Serve winter squash October – February 4.