WHOLLY MACRO Macrobiotic Educators Personal Chefs
GAYLE STOLOVE ~ BS, RN, LMT JAIME PARRA ~ LMT
|
|
|
CHANGE YOUR HEALTH
CHANGE YOUR LIFE
Reclaim your health with a natural and organic diet
and lifestyle based on oriental medicine and
healing arts, for the body, mind and spirit!
|
|
|
CLICK ON ABOVE LINKS TO GO DIRECTLY TO THEM
|
CLOSING FOR ONE WEEK IN SEPTEMBER! Wholly Macro will be closing for one week only the week of September 16, 2010. We will re-open September 23, 2010. You will receive the September 23rd Menu/Newsletter on September 18th. You have two weeks of menu's (9/2/10 and 9/9/10) to order extra food from. Stock up on your favorites to have during our brief closure. Thank you for your continued support!
|
WEEKLY NEWS
September already. Wow. The summer just flew by. In many
parts of the country and world it is almost Fall. But here in South Florida,
September is one of the hottest months we experience. We always have mixed feelings
about this South Florida fact of life here at Wholly Macro. On one hand, it is
like: enough already with the heat. We can't wait to turn off the A/C, open the
windows, and breathe in cool fresh air. Yet, on the other hand, the recent
memory of long, warm, healing swims in the ocean, lingering on the beach until
dusk, showering outdoors at twilight without the first hint of a chill, being
able to drive down the street without the seasonal traffic or school buses,
etc., makes September a bit more appealing. Because no matter what, come
October, Fall really will arrive, even here, and ocean
swims and no traffic will be on hold until the following summer. The bittersweet acceptance of the changing of the seasons. |
|
|
WEEKLY ARTICLE
How Did We Get Soy Confused?
The reason that we have decided to write about soy this week is because of all of the controversy and confusion surrounding it. It goes full spectrum, from being an ancient and healing super food, to being the main and even sole cause of breast cancer.
Yet in Asia, soy has been eaten for hundreds, if not thousands of generations, without any evidence of adverse effects. In fact, it has been well documented and correlated, that the high amount of soy in the Asian diet protects Asian women from breast cancer. It is well known that Asian women have a much lower incidence of breast cancer than American women do.
We must deduct then, that all soy is not the same. And this in fact, could not be truer. There are numerous unhealthy soy products on the market today. And very few traditionally made whole soybean foods. There is a difference.
In it's natural state, the soybean is a nutritionally dense source of the essential amino acids, making it a complete source in and of it's own, of protein. It also contains valuable phyto nutrients such as isoflavones that have been found to protect the body against not only breast cancer, but prostate and colon cancer as well. Isoflavones, naturally occurring in soybeans, also protect against menopausal symptoms, heart disease, and osteoporosis.
Rather than use the WHOLE soybean, in as close to it's natural state as possible, the manufactured food industry has isolated the soybeans valuable compounds, and added them to soy food products such as so called "healthy" candy bars, powdered drinks, chips, crackers, cookies, and other junk, excuse me, snack foods, soy cheeses, soy yogurt (often full of sugar), soy ice cream (also almost always full of sugar), soy butter / margarine, flavored soy milk (please read the label, you will find many of these to be full of sugar as well), and as generalized food fillers. If you are reading this and thinking that the health food industry is "crazy", and that you are safe because you don't eat the so called "healthy" foods that turn out to be filled with isolated soy fillers, think again. Non-organic, genetically engineered isolated soy fillers are in all kinds of processed and packaged non health food store foods as well, from regular ice cream, to regular hot dogs, to instant mashed potatoes, to canned soups, and on and on.
These isolated soy compounds lack the supporting vitamins, minerals, fiber, proteins, complex carbohydrates, and other plant substances found in the natural and whole soybean. They act differently in the body when the known and unknown substances present in whole soybeans do not support them. I mean, who are we, as mere humans, to think that we can isolate the components and properties of foods, and recreate / package them, thinking that we can do a better job than Mother Nature does, when there are as yet, hundreds upon hundreds of nutrients we humans have yet to even discover. Also, the amount and concentration of some of the soybeans isolated compounds, as used in manufactured foods, far exceeds what is present in whole and natural soybeans, and therefore cannot be compared to real, whole, traditionally prepared, cooked and / or fermented soy foods, such as dried black and yellow soybeans, miso, tofu, tempeh, and shoyu soy sauce.
There are numerous, numerous health benefits in the above mentioned traditionally prepared real soy foods. Fermentation itself is one. Through natural fermentation, healthy digestive and intestinal probiotics are formed, and can be accessed for our bodies' health, by eating fermented soybeans such as tempeh, shoyu, tofu, and miso. And for every benefit of eating the traditional soy foods, there are equally detrimental effects from eating soy products, many of which do not stem from the innocent soybean itself, but rather from the commercial processing of the soybean, the isolation of its compounds, and the many unhealthy ingredients it is combined with in the resulting products.
Some basic food principles never change. I have written about these basic food rules before: Eat real food, or food in as close to it's real and natural state as possible. Here is a huge hint: Real food has very little in the way of ingredients on its label. We buy tofu and tempeh already prepared, because, 1.very high quality tofu and tempeh are available fortunately, and 2. the method in which tofu and tempeh are prepared is somewhat lengthy and involved. And miso and shoyu take years to make, literally, no exaggeration, as they are not only fermented, but aged as well. Very few of us have the time, Wholly Macro included, the physical space, or know how, although we actually do know how to make to make these valuable soy foods from scratch here at Wholly Macro. (The knowledge that is, but not the time or space). And these are not ready to eat food products. They are one step in the utilization of whole soybeans, into a ready and waiting food, for any of us to come along and get creative with, turning them into beautiful and healthy dishes, by means of cooking, pureeing, combining them, or similar, with other healthy whole foods such as grains, vegetables, fruits, soups, etc.
We are not sure how we all got soy confused, but do hope this offers a bit of clarification. It hurts our hearts when we hear people group the valuable and traditional whole soy foods that we use exclusively here at Wholly Macro, into the same category as cheap, commercial, and misleading, chemically laden, imitation soy products. It behooves us all to know the difference. Otherwise we miss out completely on the valuable and health giving energetic and healing food properties that soybeans have to offer.
There is another huge issue surrounding not only soybeans, but many other natural foods as well, and that is: genetically engineered foods, or GMO's (Genetically Modified Organisms). We will be addressing this topic next week, in relation to everything that you eat, wear, and put on your body. For this week, we think you have enough to digest, but be sure to tune in next week!!
In Health To You As Always.
Gayle and Jaime / Wholly Macro |
ABOUT THIS WEEKS MENU
Our menu this week, and in the weeks to come, will begin to reflect the changing seasons. We will support the planetary changes, and our bodies' physical and emotional changes, by not letting go of summer just yet, but beginning to introduce aspects of Fall as well. This is reflected in such dishes as Penne Pasta With Pumpkin Seed Pesto, which is nice and light, and full of fresh from our (organic) garden, pure essence of summer basil. And the whole grain dish: Millet And Kabocha Squash Stuffing, which takes on a hint of Late Summer / Fall, being a "stuffing" and all. And then there are the two soy dishes, the Apricot And Mustard Braised Tempeh, and the Brown Rice Pudding With Tofu Whip Cream. Both of which are very delicious, and super healthy as well. Which brings us to our newsletter topic this week. We hope that you will order these, and all of the dishes on the menu this week equally enthusiastically now that you have read what we have to say about soy. |
**A reminder when placing
your order, Wholly Macro will be closed for the week of September 16,
2010 and will resume Delivery Service on September 23, 2010. |
|
|
WEEKLY MENU/ORDER FORM
DELIVERY MENU / ORDER FORM September 2, 2010
whollymacro@bellsouth.net ~ www.whollymacrobiotics.com
MINESTRONE MISO SOUP SMALL___ LARGE___ A rich full bodied macrobiotic version of the Italian classic, using a variety of mineral rich and kidney strengthening beans: black, white, chick peas, and azuki beans, combined with bite sized dices of carrot, celery, yellow onion, sweet and fragrant fennel, bitter green liver cleansing arugula, brown rice chiocciole noodles, (the coolest little noodles that allow little items like beans to float through them!), flavorful and decorative cremini mushrooms, energetically relaxing, cleansing shiitake mushrooms, wakame sea vegetable, barley miso, and a sprinkling of fresh green chlorophyll rich Italian parsley. MILLET AND KABOCHA SQUASH STUFFING SMALL___ LARGE___ Who says that stuffing has to be stuffed into something?? Often it is more enjoyable eaten on it's own, as is the case with this delectable dish that is made with healthy and alkalizing millet cooked with mineral rich kombu sea vegetable, cubes of beta carotene rich gorgeous orange kabocha squash, sweet and juicy kernels of fresh corn, pancreas friendly yellow onions, flavorful cremini mushrooms, naturally diuretic crispy green celery, and kidney strengthening dried cranberries, garnished with parsley and rosemary. APRICOT AND MUSTARD BRAISED TEMPEH SMALL___ LARGE___
Tempeh is a brilliant way to consume whole soybeans. Tempeh is a fermented/pre-digested form of soy beans, very easy on the digestive system, promoting better digestion of food and therefore better absorption of nutrients such as the rich omega 3 oils, calcium, and low fat protein naturally occurring in soybeans. This tempeh is a soybean and whole grain blend. Bite sized cubes, are marinated in circulation stimulating fresh ginger juice and shoyu soy sauce, then coated with arrowroot to form a paper thin crust, then braised with naturally sweet iron rich and good for the spleen and pancreas fresh apricots, and pungent, good for the lungs and large intestine natural mustard, tossed with pieces of mineral rich roasted rutabaga, and a liver relaxing upwardly energetic scallion garnish. PENNE PASTA WITH PUMPKIN SEED PESTO SMALL___ LARGE___ Spelt, an ancient Roman grain known for it's ability to nurture the liver, is the base of these lovely penne noodles that are tossed in a fragrant and low fat pesto made from zinc and mineral rich, and essential fatty acid rich pumpkin seeds that are blended with bright green bursting with chlorophyll parsley, fresh basil, and yellow miso, all highlighted with digestion stimulating and enzyme rich natural organic green olives. RAPPINI, SWEET POTATO, AND SEITAN STIR FRY SMALL___ LARGE___ Fresh ginger, shoyu soy sauce, brilliant green wild and bitter good for the liver rappini, beta carotene rich bright orange sweet potatoes, delectable phyto nutrient rich broccoli florettes, strengthening and mineral rich rutabaga, and chewy pieces of protein rich seitan garnished with fresh green chives create this colorful and flavorful stir fry. BROWN RICE PUDDING WITH WHIP CREME SMALL___ LARGE___ The shorter grained sweet and short grain brown rice are full of power, and work well to create this thick and rich porridge like dessert pudding, that incorporates kombu sea vegetable, sesame tahini, "amasake" naturally sweet fermented brown rice milk, brown rice syrup, pine nuts, cinnamon, and vanilla, that is topped with a lovely almond, tofu, and tahini calcium and protein rich whip cr�me.
VIRTUALLY ALL INGREDIENTS ARE ORGANIC!!
PLEASE PLACE ORDERS BEFORE NOON ON MONDAY!
CUSTOMER NAME_____________ PICK-UP___ DELIVERY___ |
ORDERING DETAILS
To place an order from this email, hit reply, fill in the items and amount you would like to order, and send. You can also paste and copy the menu portion of this email only to create a new email response. Or, you can still order / communicate with us by creating a new email, and writing to whollymacro@bellsouth.net, faxing us at 954-763-6698, or calling our voice mail system 954-764-6371.
NEVER ORDERED? WOULD YOU LIKE TO?
Please contact us directly by either e-mail or phone
for the initial delivery service set up, and for payment information.
We will still confirm your order the same as we always have, so if you don't receive confirmation from us by the end of the day on Monday, please contact us either by phone or e-mail to re-submit your order. Thanks so much. Gayle and Jaime |
|
|
|
Contact Info GAYLE STOLOVE / WHOLLY MACRO PH: 954 764-6371 FAX: 954 763-6698 whollymacro@bellsouth.net www.whollymacrobiotics.com |
|
|
|