WHOLLY MACRO
Macrobiotic Educators Personal Chefs
GAYLE STOLOVE ~ BS, RN, LMT JAIME PARRA ~ LMT
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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!
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Please find the October 14, 2010 Wholly Macro Delivery Menu below,
as you scroll down through our Weekly Article to the Weekly Menu / Order Form
section. Or, you can click on the Weekly Menu link above to go directly to it.
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WEEKLY NEWS
Dear Friends,
Thanks to all of you who attended the Photography Exhibit at the
African American Library and Cultural Center last weekend. It was a beautiful
venue, (we had never been there before and found it to be quite amazing), and
the photographs were really striking. The photographer uses black and white
only, and accomplishes an arty and aged still life presentation that was very
pleasing to the eye. I am trying to sweet talk her into sending us a few of the
many photos she took of us so that we can share them with you via our website
and newsletters. We are sure you will enjoy them as much as we did! We were
honored to be included in her beautiful show.
Thanks to all of you also for your efforts to get your orders in on time. We can't tell you how much the entire staff here at Wholly Macro appreciates it!
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ABOUT THIS WEEKS MENU
There are a couple of really important dishes on this week's menu. This time of year, Fall, is a time of transition from summer to  winter. It is a
time of gathering and strengthening after the carefree days of summer.
Gathering strength and energy to take us through the winter. Well, up north,
the people actually need the strength to withstand the extreme cold
temperatures, while down here we need the strength in order to withstand the
busy winter social season! Lucky us!!
 We have a corn and dulse miso vegetable chowder on the menu this
week. Very reminiscent of summer. It is important when eating seasonally, to
eat for the current season, while simultaneously acknowledging the previous
season, and paving the way for the subsequent season. Corn is such a
summer vegetable. It is like eating energized rays of sunlight. And dulse is a
summer sea vegetable. Its deep red - purple color is the color that corresponds
with the summer season, fire energy, and the heart. Foods of this color are
good for the heart. It may be Fall here, but there is still a lot of summer
heat energy around. We must respect and acknowledge this via our diets.
We also have a fun, flavorful, and super healthy bean dish on the
menu, using azuki beans, the go to bean for the winter season and for strong
and healthy kidneys. Summer is hard on the kidneys. Especially here in Florida.
We tend to overdo our intake of cooling foods in an attempt to beat the heat.
We also become over heated easily, and need to load up on fluids in order to
re-hydrate. After several months of doing so, our kidneys may not be as strong
as they should be. And with winter approaching, (the season in which kidneys
are at their most vulnerable), it is never too early to start building them up.
This dish cannot be beaten as a kidney tonic.
 And does anything say Fall like roasted spiced pears?? Wholly
Macro's nod to Fall this week is in the form of this delicious, healthy, and
satisfying dessert. It is sort of like a hot mulled cider that you can really
sink your teeth into, and is the perfect combination of fresh and dried Fall
fruit. It is the Indian Summer of desserts.
Our Weekly article this week is all about the Power Grain of the
Andes Mountains, Quinoa. Gorgeous, vibrant, mineral rich red quinoa in
fact. We hope you enjoy reading about it.
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WEEKLY ARTICLE
Quinoa: The Power Grain Of The Andean Mountains
Quinoa is a wild Andean native grain, and was the main food of the
Incas and other ancient Andean cultures. It grows high in the  Andes mountains,
and it is the only known grain that provides us with all of the essential amino
acids required by the human body to form protein. In other words, quinoa is a
complete protein source. It truly is unique in this sense. No other grain
provides us with as much protein as quinoa does. Compared to other grains, it
is higher in many essential minerals as well, such as phosphorus, potassium,
magnesium, iron, and calcium. For example, quinoa has 9267 mg of potassium to
100 grams of protein, and 2496 mg of magnesium to 100 grams of protein. Brown
rice, as nutritionally dense as it is, has only 1183 mg of potassium to 100
grams of protein, and 735 mg of magnesium to 100 grams of protein. Yet brown
rice contains 6.4 grams of fiber to 100 grams of dry weight, while quinoa only
contains 3.8 grams of fiber per 100 grams of dry weight. And beans contain a
whopping 28 grams of protein per 100 grams of dry weight compared to quinoa
which contains 16.5. Brown rice only contains 7.6, while soybeans contain 36.1
grams of protein per 100 grams of dry weight. 
All of this could make us crazy in our noble attempts to eat
healthy!! Which is why I always teach everyone, that there are many
multitudes of known, and more importantly, unknown nutrients in the
foods that we eat, so variety is always key. Brown rice contains many essential
nutrients that quinoa may be lacking in, as do the many other grains, beans,
and vegetables that we use. Certain foods are better for certain organs of
the body, or better to use during certain seasons of the year. Focusing on only
one type of grain, vegetable, cooking (or non - cooking method), and thinking
it superior in all ways is not the way to go, which is why we always offer so
much variety within each of our menu's here at Wholly Macro.
Very interesting though is the fact that Bolivia is now growing
and  exporting many organic foods, quinoa included. Bolivia is a small and
remote country in the heart of the Andes Mountains. Perhaps only on the map
because of the famous movie Butch Cassidy And The Sundance Kid!! But still,
they maintain a growing awareness of the importance of organic whole natural
foods, and have become a  huge exporter of organic quinoa. Red quinoa has become
a favorite and important part of our recipe repertoire here at Wholly Macro thanks
to Bolivia (and other South American countries) revival of traditional and
indigenous foods. Jaime was telling me that they have a soybean initiative
happening in the town that he is from in Colombia, and that they have free
classes there teaching the public how to grow, cultivate, and produce
traditional soy foods such as tofu and tempeh. I find this just amazing. It is
definitely a slower and more focused way of life in South America. And although
some of them may have lost track somewhat, abandoning their basic roots for the
more lucrative cultivation of recreational drugs and such, it seems they are
finding their way back to their roots quite well.
We should all be doing the same, not only in this country, but
world wide, in an effort to support and promote human health and well
being, and planetary health and well-being.
With all of your help and support, we are doing our
part here at Wholly Macro, and we sure feel good about it!! We hope you do
too!
In Health As Always.
Gayle and Jaime. |
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WEEKLY MENU / ORDER FORM
DELIVERY MENU / ORDER FORM
October 14, 2010
whollymacro@bellsouth.net ~ www.whollymacrobiotics.com
| CORN AND DULSE MISO VEGETABLE CHOWDER | SMALL___LARGE___ |
A light yet hardy array of fresh and colorful dices of bright yellow
corn, green peas, leek, cauliflower, yellow onion, graceful pasta like strands
of spaghetti squash, beta carotene rich bright orange carrots, naturally
diuretic crisp celery, mineral rich wakame sea vegetable, cleansing and
relaxing shiitake mushrooms, enzyme rich barley miso, deeply purple high iron
dulse sea vegetable, circulation promoting fresh ginger root, and a garnish of
delicate green scallions and fragrant chive flowers.
| SPANISH RICE AND RED QUINOA | SMALL___LARGE___ |
Medium grain brown rice is cooked with the high Andes mountains Peruvian power packed iron rich red and beige whole grain quinoa, then further mineralized with kombu sea vegetable, and tossed with tiny dices of kabocha squash, scallions, and parsley, with a final crunch provided by omega fatty acid and trace mineral rich flavorful green pumpkin seeds, and a final flourish of enzyme rich naturally fermented green olives.
| SMOLDERING SOUTH OF THE BORDER REFRIED BEANS | SMALL___LARGE___ |
There are nothing like beans to strengthen and recharge the kidneys. This dish uses azuki beans which are renowned for their kidney strengthening properties, cooked with mineral rich digestion promoting kombu sea vegetable, sweet red onions caramelized in barley malt whole grain sweetener, juicy chunks of liver cleansing fresh orange, aromatic and circulation promoting fresh ginger root, alkalizing umeboshi plum, and a sprinkle of fresh green chives.
| BUCKWHEAT AND BOWTIES | SMALL___LARGE___ |
Whole buckwheat groats, known for their strengthening quality, are tossed with light, nutritious, and fun to eat brown rice bowtie noodles, sauteed cremini mushrooms and yellow onions, fresh, alkalizing and digestion promoting umeboshi plum marinated red radishes, intestinal bacteria friendly pickled cucumbers, vitamin E rich toasted sunflower seeds, and lots of fresh green chlorophyll rich red blood cell building parsley.
| FRENCH CUT GREEN BEAN KINPIRA ALMONDINE | SMALL___LARGE___ |
Graceful french cut green beans, are lightly stir fried with blood cleansing and strengthening fresh burdock root, beautiful beta carotene rich julienne carrots, mineral rich and strengthening rutabaga, circulation stimulating fresh ginger root, a touch of flavorful toasted sesame oil and shoyu soy sauce, and a crunchy garnish of lightly roasted almond slivers.
| ROASTED SPICED PEARS WITH TOFU GINGER WHIP CR�ME | SMALL___LARGE___ |
Freshly roasted pears, dried figs, and dried apricots, are spiced with naturally liver astringent orange zest, and fragrant cinnamon and ginger, covered in a caramel of brown rice syrup and intestine strengthening kuzu, and topped with a calcium rich tofu, vanilla, and amasake whip cr�me. Garnished with the satisfying crunch of rice syrup caramelized toasted almonds.
VIRTUALLY ALL INGREDIENTS ARE ORGANIC!!
PLEASE PLACE ORDERS BEFORE NOON ON MONDAY!
CUSTOMER NAME_______________________ PICK-UP___ DELIVERY___
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ORDERING DETAILS
To place an order from this newsletter, please copy and paste the menu portion of this email to create a new email and send to whollymacro@bellsouth.net. You can also hit reply, fill in the items and amount you would like to order, and send it that way. Or, you can still order / communicate with us by creating a new e-mail and writing to whollymacro@bellsouth.net, faxing us at 954-763-6698, or calling our voice mail system at 954-764-6371.
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.
NEVER ORDERED? WOULD YOU LIKE TO?
What we need from you before Monday is a completed Delivery Questionnaire and your order. (Please fill out the above menu and return it to us via your method of choice). For payment information please see the Ordering Details Sheet.
For any other
questions or concerns, first check our FAQ's page on our website. We are sure you
will find your answer there. If you still have a question, please contact us by
either e-mail or phone
954-764-6371.
Thanks so much.
Gayle and Jaime
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Contact Info
GAYLE STOLOVE / WHOLLY MACRO
PH: 954 764-6371 FAX: 954 763-6698
whollymacro@bellsouth.net
www.whollymacrobiotics.com
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Thank you for all your support. Your feedback is important to us. For further questions or information please call or e-mail whollymacro@bellsouth.net 954 764-6371
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