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 November 4th, 2010 Wholly Macro Delivery Menu below. We hope that you will enjoy reading our weekly articles as you scroll down to the Weekly Menu / Order Form section, or, you can click on the DELIVERY MENU link above to go directly to it.
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WEEKLY NEWS
We wanted to let you know about our upcoming Holiday Schedule since it feels like it is just around the corner.
We have good news and bad news.
The bad news first: We will be closing for three weeks, from November 18 through December 2 while Gayle journeys to the Kushi Institute once again to take a few more weeks of the advanced macrobiotic course she has been pursuing for the past two years. And yes, for the first time in the 15 years that Wholly Macro has been in business we will be closed on Thanksgiving.
The good news though: We will be doing the Thanksgiving Menu, in it's entirety the week of the November 11 food delivery. You may want to enjoy an early Wholly Macro Thanksgiving Feast that week, and then go on to enjoy another feast on the real Thanksgiving, or, you may want to stock up on the Wholly Macro Thanksgiving selection and save it until Thanksgiving Day. Every item on that November 11 Thanksgiving menu will freeze beautifully.
So, one more time for the people in the back: Wholly Macro will be closed November 18, November 25, and December 2. We will re-open December 9, and will send the December 9 Menu / Newsletter out on December 4. We will be closed again briefly the week of Christmas / New Years, (we'll give you those dates after we re-open in December), so things will be a little stop and go over the holidays this year, but if you bear with us, we will start the New Year off on a steady note, as we all enjoy a nice long stretch of uninterrupted delicious food deliveries in 2011.
We will remind you and keep you well informed of our on and off delivery weeks throughout the rest of 2010.
And BTW, the next three weeks menus have several items on them each week that freeze well, to tide you over while we are gone. We'll point them out to you each week in the About This Weeks Menu section of the newsletter. Read our article included in this newsletter about Wholly Macro's opinion and advice re: freezing food. |
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ABOUT THIS WEEKS MENU
While everything on this menu looks really good to us, and tastes really good too, trust us, we know,
we wanted to point out a few of the dishes that we think will freeze really well should you want to order extra to stash in the freezer while we are gone.
The Millet And Chick Pea Sweet Vegetable Miso Soup could not be more perfect for freezing. Is it a soup, or is it a stew? Only the chef knows for sure! This is such a thick and hardy soup that it can  basically comprise your entire meal. It has grains, beans, and vegetables all contained within the one container. And believe us, it is not the type of thing you can whip up quickly. The very nature of the ingredients in this dish say slow and gentle cooking in order to slowly break down in your system (good for the pancreas / blood sugar), and be very gentle on your digestion (good for the stomach). Hence it's fame in macrobiotic circles as being extremely healing for the pancreas and stomach. Having a few of these babies tucked away in your freezer while we are away can be a life saving measure in times of stress, time constraints, or hunger.
The Tofu and Vegetable Frittata. Another nice meal in one dish that will freeze well. This dish contains protein and vegetables, and can easily be combined with a nice whole grain bread or cracker, or some quick and easy pasta or polenta to create a balanced, exotic, and very satisfying meal. We love the idea of eating quiche or frittata here at Wholly Macro. We just don't love the idea of all of the saturated fat, calories, and cholesterol in the traditional egg, butter, cream, and cheese-laden recipes which is why we have created our own healthy version for you to enjoy.
 And the Penne Pasta Al Ragout. Another great great dish that will come in very handy while we are away. And yet another meal in one dish. The pasta contains the grain portion of the meal, the tofu "cheese" contains the protein, and our homemade nightshade free marinara sauce is full of a nice broad selection of very flavorful strengthening vegetables. All you really need to do to compliment this dish is to add some nice fresh green vegetables of your choice to the plate. The bright green color of some fresh greens would set this dish off quite nicely, don't you think?
The other dishes are really great this week as well. We hope you will give them all a try. For those of you used to depending on our meals each week, we have made a very intentional effort to accommodate you with the above-mentioned dishes and the entire menu, and feel we have you covered quite well.
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| **A reminder when placing your order, Wholly Macro will be closing starting the week of November 18th through the week of December 2nd, 2010 and will resume Delivery Service on December 9th, 2010. |
WHILE WE ARE AWAY....
Some words about how to best cope with the temporary absence of Wholly Macro from your life!!
We encourage you to always do the very best that you can for yourselves each and every precious day of your lives. Your best may not be perfect. But, if you have been putting forth your best effort, and if you have been ordering from us fairly consistently for the past five months, you should be in very good shape, having been eating the best possible food, as fresh as possible, just full of energy, vitality, and nutrients. Eating our fresh food frozen, for a few weeks, is the next best thing in our opinion. It far surpasses eating canned or packaged food. And also far surpasses eating lesser quality frozen food from the grocery store that has been frozen for many many months before you ever purchase it. And yes, we think it surpasses eating the prepared "health food" from the deli counters too, because first of all, that food is not fresh. It is all pre-assembled in a central facility, and then shipped to each store where it is re-heated or reconstituted. The ingredients used are far from pure, and it is just loaded with bad quality salt and oils (and sugar in alot of cases) Always read the ingredients!! We do not mean to sound like we are criticizing, or competing, because we are not, we just want you to be aware of the truth.
Most of our dishes freeze really well. If we had to choose the one category that we recommend you prepare fresh yourself, we would choose the vegetable category. If you have our nice hardy soups, beans, tempeh, spring rolls, baked ziti, grains, and a nice selection of desserts, (because god forbid we don't have our desserts!), you can always steam some fresh veggies and have yourself a very fine meal.
This is a good opportunity for you to experiment in your own kitchens as well. Using the extras that you purchased from us in advance, and some fresh foods that you prepare on your own, we think you can get by quite well. Just remember: keep it simple. What seems like a fairly easy dish, can become overwhelming if you are not used to cooking from scratch! We always find that it is best to have fun experimenting, but caution against becoming too overly ambitious. Not just in cooking, but in all areas of life. Everything in moderation. Balance is key.
Anyway, these are our suggestions, because we care about you, and don't want you to suffer in any way while we are gone. Obviously, your choices are up to you. But by giving you three weeks notice of our closing, we hope to have allowed you plenty of time to prepare in advance.
So many of you rely on the expert knowledge and advice in relation to all things healthy that Wholly Macro provides, and in order to always remain up to date and as well educated and informed as possible, it is necessary for Wholly Macro to take educational breaks from time to time. We thank you deeply for your patronage, and for your understanding.
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WEEKLY ARTICLE
Think Outside The Pyramid To Arrange
A Perfect Plate Of Food
With all of the talk above about balanced meals, meal in one dishes, and foods to compliment the above dishes with, you might wonder what your plate of food should look like, and how to get from Point A - our delivery containers, various food pyramid guidelines, food and nutrition articles, etc., to Point B - your actual plate of food.
Lets start with the food pyramid. The NEW food pyramid that is. Do you sort of remember the OLD food pyramid from High School home economics class? Vaguely? No matter. We are not going to go over that old outdated food pyramid here, because the NEW food pyramid is basically that old food pyramid turned upside down. The NEW food pyramid guidelines were formulated and adopted by Harvard University School Of Public Health in conjunction with Oldways Preservation and Exchange Trust (a nonprofit group that promotes education on healthful eating and the diets of traditional cultures), the National Institutes of Health, the USDA, and AARP, about 15 years ago, and has continually been updated and tweaked ever since in order to better reflect a nutrient rich mostly cholesterol and animal fat free diet based on whole grains, beans, vegetables, and fruits, that can aid in preventing heart disease, type 2 diabetes, and other chronic diseases plaguing our country.
So what does the NEW food pyramid look like? We have provided a graphic for you. Most obvious, is the base of the new pyramid. It is HUGE, and comprised of pretty much every food you need to eat in order to retain optimal health. Grains (mostly whole), beans / legumes, the entire vegetable kingdom, and nuts, seeds, fruits, natural plant oils, and herbs. The base of the pyramid is solid ground. As you move up the pyramid the food choices found there become less and less important. In fact, the other items / sections are completely optional, and except for the fish / seafood category, best avoided altogether.
Every dish that we prepare here at Wholly Macro comes completely from the base of the NEW food pyramid, including all of our desserts. We humbly think, that the meat and dairy categories are included merely out of force of habit, and to appease the mainstream. Many top research and medical facilities, Harvard Medical School included, recommend very limited intake of meat, dairy, and refined sugar, if at all.
From what we understand here at Wholly Macro, the United States Department Of Agriculture is set to release new dietary guidelines for Americans this year. While we feel sure that they will probably still include meat and dairy to a small degree, we also feel very sure that they will continue to reflect the importance of a mainly plant based diet for long term human and planetary health. Lets face it, it IS the mainstream now. The NEW guidelines came out some 15 years ago. It was a huge change from the old way of eating, one met with plenty of stubborn meat based eating resistance, and one that still remains a source of denial for many a poor unhealthy soul.
BTW, our teacher Michio Kushi says that if you eat beef, you become bull headed and stubborn, like the animal it comes from, the bull!
Anyway, how does the food pyramid translate to your actual plate of food you may be wondering?
Well, please imagine your empty plate if you will. In planning your meal, mentally divide your plate in half down the middle. Fill one half of your plate with vegetables. Fill one quarter with whole grains, cracked grains, or a similar complex carbohydrate. Fill the other quarter with protein rich food that is low in saturated fat such as beans, tofu, tempeh, seitan, or fish. Voila: your plate of food is  complete. Add a small bowl of miso soup at the beginning of one to two meals per day, and a healthy and satisfying sugar, dairy, and fat free dessert after one meal a day, and you are good to go. We like to compose our plate, and then place the entire plate in a bamboo steamer on low heat to warm before serving.
The vegetable half of your plate should contain vegetables from as many varieties as possible at each meal or at least each day. Including sea vegetables. You can simply never get enough, let alone too much vegetable variety as there are so many to choose from, each containing their own unique assortment of nutrients.
One or two grains per meal / day are enough. It is better not to eat too many different grains mixed together at each meal. It is very important to eat a whole grain (like brown rice, millet, whole barley, quinoa, etc., not bread, pasta, or cracked grains such as rolled oats, polenta, couscous) each day, at at least one meal per day. Depending on your condition, whole grain bread, pasta, or cracked grains can be used in addition at another meal. And one protein source is enough per meal or even per day. If you have beans at a meal you do not need another protein at that same meal. The important part to understand is that each meal should be made up of a whole grain based complex carbohydrate, a protein source, and a wide variety of vegetables, in the above balance.
 Please gaze upon a typical (and perfect) plate of food eaten at one of Wholly Macro's normal meals. Does your plate of food look anything like this each day? It should. Try to model your plate of food after our plate of food, by taking servings from each container of food you purchase from us or prepare for yourself, and mixing and matching to create balance, health, and harmony.
Many of the dishes we prepare at Wholly Macro overlap the basic plate of food as outlined above. We do this in order to super size each dish with a wide variety of foods for you, and we also do it for your convenience, so that you can use some of the items on our menu's as meal in one dishes, filling in the gaps on your own with an appropriate serving from another of our containers, or with something that you prepare for yourself, such as simple brown rice, basic miso soup, or plain steamed vegetables. In this way you can leave the more time consuming and involved recipes to us to prepare. We like to cook keeping creativity in mind as well: to keep things interesting. Use your own creativeness to arrange your plate of food for each meal per our guidelines, allowing for some blurred lines depending on the weekly menu. We clearly follow a format on our menu's each week of a miso based soup, whole grain dish, protein dish, miscellaneous (pasta, cracked grains, mixed with vegetables or protein), vegetable, and dessert. In that order. We always tell new clients, that if they order each item on our menu each week, they will get properly balanced nutrition. IF any of the items on our menu are omitted, it is up to them to fill that gap with a food from that same food group / category in order to maintain proper balance.
Portion size should be the amount of food that fills YOU, and only you up comfortably, and keep's you going from one meal to the next. Please note: the entire plate does not need to be full!! This amount may vary slightly from day to day or meal to meal, but generally, you should learn and respect, the amount of food that your particular body needs in order to function at it's best, which is: not being bogged down by overeating, nor being hungry in between meals because you did not eat enough.
Next week we will go over in more detail, each food group / type, including up to date research and facts on why these particular foods form the life giving base of the NEW food pyramid. We think you will find it most interesting, especially now that you know how to think outside the pyramid and arrange a perfect plate of food!
Oh, we saw a most interesting little graphic this week of a "physical activity pyramid". The base of it was an active lifestyle - being active every day. Next up was aerobic activity, about � hour per day, followed by strength / resistance type exercise at least twice a week, and the all important rest/sleep category. At the tiny little tip of the exercise pyramid that inspired us to write about it, a category was included called sitting with a note next to it: be sure to limit. In other words, being a couch potato is not the same as balancing exercise and daily activities with good quality rest. Similarly, you can look at the meat, dairy, and sugar portion of the food pyramid as analogous with the sitting portion of the exercise pyramid - not necessary to sustain life!!
In Health As Always....
Gayle and Jaime
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| **A reminder when placing your order, Wholly Macro will be closing starting the week of November 18th through the week of December 2nd, 2010 and will resume Delivery Service on December 9th, 2010. |
WEEKLY MENU / ORDER FORM
DELIVERY MENU / ORDER FORM
November 4, 2010
whollymacro@bellsouth.net ~ www.whollymacrobiotics.com
| MILLET AND CHICKPEA SWEET VEGETABLE MISO SOUP | SMALL___LARGE___ |
Millet is an alkalizing grain that is good for the pancreas. Chickpeas, while especially good for balancing the heart, also provide a creamy smooth pancreas healthy base for this soup. They are cooked together with mineral rich kombu sea vegetable, and the sweet and pancreas relaxing vegetables: kabocha squash, yellow onion, carrot, and parsnip, along with good for the pancreas wakame sea vegetable, shiitake mushrooms, digestion promoting sweet yellow miso, and a garnish of bright green chives and iron rich deep purple dulse sea vegetable. Yum!
| MULTI SEEDED BROWN RICE AND MILLET PILAF | SMALL___LARGE___ |
This is quite simply, a good for you whole grain mixture, incorporating the stable balance of medium grain brown rice, and the moist and plump, good for the spleen and pancreas energy of whole grain millet, cooked with kombu sea vegetable, then "seeded" with omega three trace mineral rich pumpkin and sunflower seeds, and deeply cleansing on a cellular level black and brown sesame seed gomashio, finished with a garnish of chlorophyll rich red blood cell purifying fresh green parsley.
| TOFU AND VEGETABLE FRITTATA | SMALL___LARGE___ |
A frittata is sort of a cross between a quiche and an omelet, made here with a calcium and protein rich tofu base, roughly blended with flavorful sesame tahini, blood alkalizing and digestion promoting umeboshi plum, colorfully blanched and naturally sweet red onions, gently relaxing cremini mushrooms, fresh green broccoli florets, naturally fermented and enzyme rich black olives, and a soy based "cheddar cheese" topping.
| PENNE PASTA AL RAGOUT | SMALL___LARGE___ |
Brown rice penne pasta, are luxuriously draped with a thick and rich "cheesy" low fat and low cholesterol high in protein and calcium tofu, sesame tahini, enzyme rich yellow miso, and umeboshi plum ricotta like sauce, that is mixed with a colorful marinara of beta carotene rich bright orange carrots, sweet and delicious butternut squash, yellow onions, and dark green leafy anti-oxidant and mineral rich kale. Garnished with flavorful fresh basil, and red blood cell building fresh green parsley sprigs.
| BRUSSEL SPROUTS AND RAPPINI WITH SHIITAKE KUZU GLAZE | SMALL___LARGE___ |
Juicy, bursting with flavor and nutrition rich green brussel sprouts, and wild, bitter green, good for the liver rappini, are highlighted with bright orange beta carotene rich julienne carrots, and powerful and strengthening rutabaga root vegetable, then draped in a healthful glaze of cleansing and relaxing blood cholesterol lowering shiitake mushrooms, cremini mushrooms, circulation stimulating ginger root, naturally sweet, stomach and pancreas supporting yellow onions, intestinal strengthening kuzu root, and shoyu soy sauce.
| AZUKI BEAN FUDGE | SMALL___LARGE___ |
This is such an incredible dessert! You get all of the mineral rich kidney strengthening qualities of deep maroon colored azuki beans that have been tenderized and even further mineralized by the addition of kombu sea vegetable and cooked with sweet yet tart apple juice, mixed with rich molasses like whole grain and low glycemic index barley malt sweetener and brown rice syrup sweetener, richly spiked with pure organic carob powder, roasted chicory, barley, and rye grain coffee powder, and subtle overtures of sultry vanilla, all fabulously topped with roasted chopped walnuts. Asian people often use azuki beans in desserts. It is often on menu at Asian restaurants as azuki bean ice cream and is especially auspicious at the New Year!
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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