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 11th, 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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BILLING UPDATE
In case you are wondering how we are going to handle the billing during our upcoming closure: We just sent out the final bill for October 2010, and would greatly appreciate it if you all could take care of the October bill in a timely manner so that we can completely close out the books through October.
Billing for November and December will be combined into one Final Bill for December since we will only be open for two weeks in November and three weeks in December. Just look at November and December as one long 5-week month! Time goes by so quickly that I'm sure it will feel like just one month! We will hold all balances from November and send them out with the final December 2010 bill for those of you who pay monthly. For all of you who pay weekly or electronically please disregard this notice!
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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 this week. You may want to enjoy an early Wholly Macro Thanksgiving Feast this 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 this 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
Well, this is it, the final menu before we close for the remainder of November. And as promised, it is the one and only, incomparable Wholly Macro Thanksgiving Menu. We have selected some of our very favorite seasonal dishes for the Thanksgiving Menu as we do each and every year, and combined them to create Wholly Macro's idea of a healthy and sumptuous traditional Thanksgiving Feast.
We do realize of course that Thanksgiving is still two weeks away, but since we will be closed, and missing sharing it with you very much, we wanted to send it out now. Early. And BTW, pretty much every dish on this menu will freeze beautifully, so we encourage you to take full advantage of the menu and order extra's, for this week, for Thanksgiving week, and / or to hold you over until we return.
Please know that we will be thinking of you even though we won't be with you this year for the first time ever! We are eternally grateful to all of you, each and every one of you, for being with us all of these years, and helping us grow and evolve via your wonderful compliments, constructive criticism, helpful comments, and many creative requests. It is like we are all one big TRUE FOODIE family!!
And we hope that when you think of us over the next few weeks, and feel the giant hole left from our absence, that rather than focusing on us not being here, you will focus instead on being grateful that we exist and have been and will continue to provide you with our Meal Delivery Service extraordinaire almost every single week of each and every year. We get calls from all over the country and world searching for a service like ours in their location. We in fact ship food to many clients throughout the country who want / need the food despite the cost of the shipping distance. So for everyone who is "local", let us all be grateful for filling each others needs: our need to cook and create and share the wonders of healthy food, with you, who want / need, and appreciate the food we prepare! And for the miracle of our delivery service, which gets the food to you safely each week, in a matter of hours no less, at a very reasonable price! Amen.
Please see the Weekly Article below which goes into a bit more detail about last weeks New Food Pyramid article.
We look forward to hearing from you December 9 when we return!! Happy Thanksgiving to all!
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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
The New Food Pyramid
Continued - A 12 Step Program
The Big Three Main Food Groups
1. Pile On The Vegetables
Use all vegetables, root, ground, leafy greens, and sea. Different colored vegetables represent different nutrients and reflect different seasons of the year. Variety is key to insure adequate intake of all essential nutrients, even the ones unknown and undiscovered as of yet. Use the vegetables seasonally. Our bodies are very closely intertwined with the planet. We need to move through the seasons along with the planet, and eat produce that grows in the hemisphere that we live in, not produce that has been shipped in from the other hemisphere. There are only two hemispheres. If you live in the northern hemisphere as most of us do, we need to eat seasonally for the northern hemisphere, not from the southern one, and vice versa if you live in the southern hemisphere.
2. Go for The Whole Grain
Whole grains are complex carbohydrates. They are fuel for our body, the most efficient fuel in fact. The fibrous coating slows their digestion into the blood stream and protects from spikes in blood sugar levels that lead to weight gain, heart disease, diabetes, and worse. The fibrous coating contains the nutrients, and whole grains have all of the nutrients needed to sustain life: protein, complex carbohydrates, vitamins, minerals, oil, and fiber.
Whole grains also repair a sluggish and slow metabolism.
Whole grains are live food. They have the ability to sprout and grow as long as they remain intact. We want to eat food that is alive so it can impart its vitality into our bodies and give us as much energy as possible. It is all about energy and vitality! Once a grain is cracked, rolled, or otherwise processed, it looses some of its vitality and is no longer "alive". It is still useful if it has not been overly refined and processed, and can be reserved to use for specific recipes where a cracked grain is more appropriate than a whole grain, but never does a semi-processed grain take the place of an entirely whole grain.
3. Eat Beans!
No one seems to eat beans. They are the most under valued food. In studies related to the longevity of the planets longest living and healthiest people, the most common source of protein is beans. They are low in fat, high in protein, and full of minerals and essential nutrients for strong healthy kidneys. Beans need to be in their whole form, the same as with whole grains. In their whole form they will sprout and grow when soaked in water (think: bean sprouts). Canned beans will never sprout and grow. They are not alive anymore. Use canned beans for emergency situations only. Use fresh or dried beans in your day-to-day diet.
The Ancillary Foods: Fruit, Nuts, Seeds, Oils, Herbs and Spices
These are not the main food groups. The main food groups are whole grains, beans, and vegetables. Ancillary foods are foods that you use to decorate, accessorize, accentuate, and further enhance the main foods. Some are recipe specific. All can be used properly in any creative way you can imagine! It is not so much about whether they are healthy or "okay" to eat. They are. But it is important to know HOW to use them properly and in a balanced way in your daily eating. Balance is key as it is easy and tempting to overdo the ancillary foods.
4. Whole Fruit
Always use fresh seasonal fruit. Try not to use fruit concentrates as they become very high in concentrated amounts of natural fruit sugar (fructose), which is a simple sugar. Use fruit seasonally. It is very important not to use summer fruit during the winter. It weakens the kidneys to use summer fruits in the winter. Our planet has the innate ability to provide the food that we need during the season that we need it, which is why it is so important to eat food that is growing in the hemisphere that we are living in.
Use fruit appropriately when called for in a specific recipe. Use it to enhance a dish. The obvious choice that fruit lends itself perfectly to is dessert. But it is also delicious to use in grain pilafs, in salads, on breakfast grains, etc. Use of dried fruit in the winter really perks up a grain or vegetable dish.
5. Go A Little Nuts!!
Nuts and seeds are full of minerals, antioxidants, and omega fatty acids. They have so much power, that one little sunflower seed for example can grow a beautiful sunflower plant whose center is just full of thousands more sunflower seeds. They are rich and have a lot of power. A small pine nut can grow an entire pine tree. Use them wisely and sparingly to accessorize a dish. Do not just eat them alone, they are hard on your liver, pancreas, and other digestive organs if too many are consumed, and you will eat too many if you don't use them in a recipe, combined with the one of the big three main food groups.
Always buy raw nuts and seeds. They are intact this way, same as beans and whole grains. You can then dry roast them when you need to use them. This way you control the amount of salt used. And nuts and seeds do not need added oil. They are full of their own natural oils. Their natural oils remain fresh inside of them if they are stored properly in their raw form until needed.
6. Eat Healthy Fats
Again, accentuate and enhance your cooking and food with natural nut, seed, fruit, and vegetable oils: olive, sesame, sunflower, avocado, and coconut.
Natural plant based oil is essential for beautiful skin and hair, and for properly functioning joints and organs. Avoid animal fats. They are a known cause of heart and other diseases.
7. Spice It Up!!
Use roots, herbs, and spices appropriately to season and garnish a dish, and also to bring the energy of the five transformations into play. The five transformations relate to the seasons of the year and the organs of our body. In Chinese Medicine flavors are associated with each season and it's corresponding organ, such as bitter, sour, pungent, salty, and sweet. Ginger root, sorrel, chives, etc. impart these flavors into your food and serve to further and flavorfully tweak this already perfectly balanced way of eating. Spices create a mood and ambiance reminiscent of a specific continent and food origin and impart historic energy to a dish as well. It is fun to get creative with herbs and spices, as health permits, when cooking!
8. Embrace And Appreciate Your Good Health. In Fact, Toast To It
In any healthy way you choose. And I don't mean alcohol! There are so many healthy and fun drink choices. Sparkling water with liver cleansing citrus zest, probiotic rich kombucha, amasake. Amasake is our personal favorite substitute for healthy versions of such drinks as eggnog and other creamy cocktails, and while those who indulge in real eggnog etc. suffer the ill health effects of it, as we have witnessed at our yearly holiday parties every year when we see the same people and see their health and bodies in decline. We happily bring our own bottle, of amasake that is (or kombucha which makes a great champagne substitute), and happily and healthfully toast along with everyone else as we move from year to year!
9. Slow Down
Stop and smell the roses. A leisurely pace of life gives you time to enjoy and appreciate your life. Eat slowly. Chew your food well. Sit down to a quiet and calm meal. It is essential to good health to do so.
Eating slowly and chewing your food well aids digestion. Eating on the run, eating under stress, eating standing up, creates less efficient digestion resulting in malabsorption of nutrients, and unpleasant digestive side effects such as heartburn, gas, and bloating.
Eating slower makes you feel happier and more satisfied at the end of your meal. All of the time, effort, and good ingredients put into preparing a beautiful meal are diminished if it is wolfed down in five minutes. What a waste. Eating quickly and unmindfully is not the way feeding our body and sharing a meal is supposed to be. Make each and every meal of the day a celebration of health and life.
10. Surround Yourself With Positive People
As much as possible avoid negative people in your life. They are toxic and bring you down to their lower level.
11. Detox Your Environment - Go Green
Detox your environment, not only of negative people, but of negative products and surroundings as well. Use natural products. Better for your body, better for the environment, better for our beautiful planet that we are so dependent on. Global warming will affect us all. Going green has never been so easy.
12. Do The E Word - Exercise
In any way that you can. Try to choose exercises that you can do in natural surroundings. If you exercise in a gym, or in a group class, be aware that as people sweat and breathe, they are detoxifying, be sure the gym or classroom is well ventilated so that you can breathe fresh clean air as you exercise.
Exercise creates natural internal massage within your body.
Some Amazing Statistics: (Based on the Wholly Macro / New Food Pyramid Guidelines)
New England Journal Of Medicine, July 17, 2008:
In a two year randomized trial comparing low fat - low carb diets with a diet rich in complex carbs, plant oils, nuts, and seeds, the complex carb eaters had greater weight loss than the low fat - low carb eaters, and also experienced lowered cholesterol levels, lower LDL (bad cholesterol) levels, and lower blood sugar levels.
Nurses Health Study, July 15, 2008:
Diets most closely approximating the complex carb whole grain and bean diet outlined above found a 28 % less likelihood of dying of heart disease or stroke over an 18 year period than if following a typical Western (American) type diet.
A 13-year Spanish study found that the "Wholly Macro" type diet decreases the likelihood of developing type 2 diabetes by 83%!!
Annals of Neurology, June 2006:
A study of cognitive function of 2,258 older Americans over a four-year period found a 40% reduced risk for Alzheimer's disease among those who most closely followed the New Food Pyramid guidelines.
Archives of Internal Medicine December 2007:
The National Institute of Health involving 400,000 men and women aged 50-70, the largest U.S. study of the New Food Pyramid / Wholly Macro type diet related to mortality, found that people who mostly closely followed this way of eating were about 20% less likely to have died from heart disease, cancer, or ANY cause over a five year follow-up period. This same research also found improvements associated with this way of eating in rheumatoid arthritis, pulmonary disease, and colon cancer.
So there you have it, Wholly Macro's 12 step program to incorporating the New Food Pyramid / Wholly Macro Diet recommendations into your 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 11, 2010
whollymacro@bellsouth.net ~ www.whollymacrobiotics.com
| CHESTNUT AND SQUASH MISO SOUP WITH CHIPOTLE CR�ME | SMALL___LARGE___ |
A luscious, sweet and creamy, good for the spleen/pancreas, blend of dried chestnuts, butternut squash, carrots, and yellow onions, pureed into a rich, high enzyme yellow miso broth with mineral rich wakame sea vegetable, deeply cleansing shiitake mushrooms, and a garnish of chipotle pepper spiced tofu "sour cr�me", and chives. Can be served warm or cool for a delicious and nutritious treat!
| WILD WILD RICE PILAF | SMALL___LARGE___ |
Wild wild rice, the uncultivated and powerfully revitalizing native American grain of our ancestors, is cooked with medium grain brown rice and mineral rich kombu sea vegetable, then tossed into a healthy and delicious pilaf with kidney strengthening dried cranberries, pancreas relaxing sweet yellow onions, naturally diuretic celery, trace mineral rich pumpkin seeds, power packed roasted pecans, chlorophyll rich red blood cell building fresh green parsley, seasonal fragrant fresh rosemary, and fresh orange zest.
| CRANBERRY~GINGER GLAZED TEMPEH | SMALL___LARGE___ |
Enzyme and protein rich tempeh, and sweet and strengthening rutabaga, are marinated in shoyu, pan seared, then glazed to perfection in a digestive strengthening kuzu, kidney healthy fresh and dried cranberry, pancreas healthy caramelized sweet yellow onions, and circulation promoting fresh ginger glaze. The beautiful "cranberry" colored glaze is then topped with fresh green scallions.
| WASABI MASHED SWEET POTATO WITH MISO WALNUT CHUTNEY | SMALL___LARGE___ |
Beta carotene rich brilliant orange sweet potatoes are laced with good for the lungs bright green wasabi Japanese horse radish, and a chutney of omega rich essential fatty acid roasted walnuts, fresh and pungent circulation promoting ginger root, brown rice syrup, barley miso, and a garnish of fresh green chives, melding an amazing sweet, spicy, and salty blend of organ and health enhancing flavors.
| ROASTED BRUSSEL SPROUT AND CHESTNUT VEGETABLE MEDLEY | SMALL___LARGE___ |
Delicious brussel sprouts, are roasted with deeply cleansing and astringent juicy fresh daikon, pancreas healthy sweet fresh chestnuts, rooted and strengthening rutabega, pungent turnips, naturally sweet parsnips, and beta carotene rich fresh orange carrots, to form this colorful and flavorful roasted vegetable medley.
| APPLE AND CRANBERRY PECAN CRISP | SMALL___LARGE___ |
The sweetness of crisp fall apples is jeweled with the tangy tartness of deeply red dried cranberries baked in a orange, kuzu, and vanilla sauce, and topped with a brown rice syrup caramelized pecan, almond and rolled oat "crispy" crust.
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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