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newsletter Recipies
Peninsula The path of sound credence is through the thick forest of skepticism.
Dreams can often become challenging, but challenges are what we live for.
There are only two problems in my life. The political ones are insoluble and the economic ones are incomprehensible.
Great doubts deep wisdom.
The Community Connection feature appears when an author is inspired enough to produce an interview or profile for publication. Enjoy these past features on community members by Denise Huajardo Springer, Sky Ann McGrath, and Gerard Lum:
Cooking and Classes James Holloway, frequent Guest Chef at the Monday Dinners, does personal home cooking in Palo Alto, in macrobiotic and classical styles, call 650 852-9182.For cooking classes, lectures, and related activities by Marin-based cookbook author, lecturer, and macrobiotic food coach Meredith McCarty, visit healingcuisine.com or call 415 272-5525. For information on macrobiotic activities in the East Bay, contact Macrobiotic Health CounselorMichelle Nemer in El Cerrito, 510 527-4367 or email. Macrobiotic Counselor Julie Ong teaches macrobiotic cooking classes and does macrobiotic consultations in San Francisco; visit everythingmacrobiotics.com or call 415 312-0241.
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Join the fun at the Gourmet Vegetarian Dinners in Palo Alto! Clockwise from upper left: 1) Halloween Chef James Holloway; 2) Michael Rossoff, macrobiotic counselor and licensed acupuncturist, speaks on Ten Easy Steps to Greater Health on November 14; 3) Bob Ligon, practitioner of Traditional Chinese Medicine, speaks onGetting Unstuck on October 3; 4) communal seating in the dining hall encourages the development of long-term friendships; 5) scary servers assemble ghoulishly Gourmet Vegetarian Dinner plates on Halloween. |
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How do I attend the Gourmet Vegetarian Dinners? Chef Gary Alinder, since 1987 Every Monday, 6:30 PM First Baptist Church, Palo Alto 305 North California Avenue at Bryant (map) 1/4 mile East of Alma Sit Down or Take-out, $15. Reservations Requested: Call 650.599.3320 by Monday 9:30 AM Open to everyone. Communal seating--new people easily integrate into our friendly group, which includes many singles. Make new friends on Mondays! |
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Make a date with a friend to meet at a Monday Dinner, or come by yourself and make new friends! Either way, you'll get a great meal and a lot more--everyone wins! Peninsula Macrobiotic Community Fundraising Donations, including $10 amounts to support the newsletter, are tax-deductible, as the PMC is a nonprofit organization. Monthly Vegan Potlucks! The Peninsula Veggie Potluck People, a spinoff of the Monday Dinners, sponsor monthly vegan potlucks; for details, visithttp://pvpp.org. For information or to host a potluck, call John Cabrera at 650 799-7186. |
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Speakers receive a gratuity from the audience; please show your support and appreciation with a donation ($5-10 suggested). On December 12, an analytical biochemist with the Label GMOs CA ballot initiativewill speak on Genetically Engineered Crops in Our Food Supply. What is a genetically engineered organism? How pervasive are they in our food? How can I avoid them if I so choose? Using available peer reviewed journal articles, the speaker will talk about the potential health risks and discuss why more than 30 countries require labeling of genetically modified organisms (GMOs), but the United States does not. The speaker has worked in the pharmaceutical industry in the Bay area since 2004, for small and large companies. Her work involves genetic engineering to produce various proteins as medicines, and is regulated by government safety mechanisms for drugs. But in the chemical agricultural industry, safety mechanisms for genetically engineerred crops are not considered necessary. The speaker was alerted to these issues by the movie Food Inc., and became Palo Alto coordinator for the grassroots Label GMOs CA ballot initiative campaign. The initiative would simply require food sold in retail outlets to be labeled if it contains genetically engineered ingredients, so consumers can make an informed choice. For more information, visithttp://www.labelgmos.org or send an email. On January 23, practitioner of Traditional Chinese Medicine Bob Ligon will speak on Strengthening the Immune System. It is cold and flu season and people will be sniffling, coughing, complaining of sore throats and body aches, and generally feeling lousy. Without effective tools to deal with these symptoms the condition can progress and one can end up bedridden, missing work, and just plain out-of-commission. The best way to minimize the experience of these symptoms is prevention. And the best way to do that is to strengthen your immune system. Like many practices in alternative health care, there is no magic bullet to strengthen the immune system. An array of dietary, lifestyle, and spiritual practices working in concert is the way to get results. We will talk about strengthening the kidneys, moving the Qi, and staying grounded as ways to strengthen the immune system. Furthermore, I will describe a group of home remedies that, if used at the earliest signs of a cold or flu, can ward off or minimize the discomforts and inconveniences of these common ailments. In addition, bring your questions regarding this topic and we will devote some time at the end of the talk to discuss them. Bob Ligon worked at the Vega Study Center and George Ohsawa Macrobiotic Foundation from 1989-1993 and was the editor of Macrobiotics Today from 1992-2000 and is a lecturer and counselor at the annual French Meadows Macrobiotic Summer Camp. He studied acupuncture and herbology graduating from Pacific College of Oriental Medicine in San Diego in 1998. He integrates his knowledge of macrobiotics and Chinese Medicine in his diet, lifestyle counseling, and life coaching. Currently, Bob practices Traditional Chinese Medicine in Akron, Ohio and does counseling and life coaching by phone. He can be reached at 330-696-3385 for telephone appointments.
Emerald Sauté with Cranberries and Pecans
This delicious side dish infuses rich flavor and color to any holiday meal. Bitter winter kale nourishes heart function and expands the heart's capacity for joy. Rich in calcium and antioxidants, kale also protects against macular degeneration and osteoporosis. Serves 4.
Sweet Potato Pudding
Ingredients:
Variation:
For a lighter pudding, triple the milk portion of the recipe and double the sweetener, and add 3 heaping TB kanten flakes. Bring flakes to a boil and dissolve them fully in the milk/sweetener mixture until fully dissolved. Then stir in the yams until well blended. Pour into a pyrex pan and allow to cool until gelled. This is basically a kanten/aspic type dessert. Very popular in North Asia! It can also serve as the filling for an open pie. Try a pressed seed and nut crust for Thanksgiving.by Michelle Nemer (see Resources) |
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From The Editor Email Notification of Newsletter: To receive an email notification each time the Newsletter and Dinner Menus are published on this site (every two months), send an email to GerardTL@aol.com. Mailing List Policy: To get a printed copy of the Newsletter and Dinner Menus delivered by postal mail, send your name and address to the editor or call the phone number below. To offset the expense of producing the Newsletter and Menus, we suggest a contribution of $10/year or more. The date and amount of your last newsletter contribution appears on your mailing label. Write checks to "Peninsula Macrobiotic Community", and mail to Gerard Lum, 101 E. Middlefield Road #9, Mountain View, CA 94043, 650 903-0447. We periodically review our mailing list. Those who have not made a recent contribution are subject to removal. Tax-Deductible Contributions: We welcome and can use additional contributions to the Peninsula Macrobiotic Community, as income from the Dinners does not pay all of our expenses. We are a nonprofit organization, so additional contributions are fully tax-deductible. Send contributions to the address in Mailing List Policy above. |
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