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 January 6th, 2011 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
Since we are talking about sprouts in this issue's Weekly Article, Wholly Macro would like to share a simple and delicious Sprouted Lentil recipe with you. This is one of our favorite recipes inspired by our beloved yoga teacher Naranda. We hope it becomes one of your favorites as well.
Naranda's Sprouted
Lentil Pate
Ingredients:
Sprouted lentils - 2 cups
Sliced yellow or red onions - 2 cups
Olive oil
Herbs or spices (optional). You can try fresh dill, rosemary, basil, or oregano to name a few.
Directions:
Place onions in frying pan with enough olive oil to cover bottom of pan.
Cook on low heat stirring often so that they don't stick.
Allow onions to caramelize and become translucent. Takes about � hour.
Add lentils, cover, and saut� until lentils wilt, about 15 minutes.
Let cool, then blend in food processor.
Add herbs if desired.
Add additional olive oil to achieve desired texture.
This pate makes a delicious dip, can be served as a main bean dish alongside grains and vegetables, or can be formed in any type of molded container to make an absolutely elegant molded pate that can be sliced with a knife to adorn breads, crackers, chips, or vegetable crudit�s.
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MORE WEEKLY NEWS
Remember to "LIKE" our FACEBOOK page, and join Wholly Macro's community. Together we can share informative and interesting healthy tips. It can be lots of fun!
This week we have added more pictures of the "lentil sprouting process". Take a look!
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ABOUT THIS WEEKS MENU
Welcome to 2011. We are so happy to have you here with us, and are so looking forward to a fun and fruitful year together!
We are starting the year off with a favorite soup of ours, the French Onion Miso Soup with Mochi Croutons.  What is mochi you may be asking?? Mochi is cooked brown rice that is crushed in a suribachi (mortar and pestle), until it becomes sticky, similar to kneaded bread dough. It is then dried into flat cakes that can be stored for a long period of time, and can be prepared by baking, steaming, pan frying, or boiling in soup. It is a dried whole grain food, and an excellent one at that! In the Far East mochi is traditionally served on New Years Day and other special occasions. Mochi is strengthening and vitalizing, imparting warmth and energy. It is an important food for pregnant and lactating women to eat, and is said to promote breast milk production. In this weeks soup you will find it melted in small clumps similar to the bread topping found in traditional onion soup. Mochi is, in Wholly Macro's humble opinion, the macrobiotic version of bread, and can be used as such with much healthier and beneficial results than regular whole grain flour breads, because it is a true whole grain, not a flour product as bread is.
We know we wrote about sprouts in this week's article, because  they signify new life and new growth in the New Year. But the only sprouts you will find on this weeks menu are seasonal brussel sprouts, in the Brussel Sprout and Chestnut Vegetable Nishime dish! The phytonutrients found in cruciferous vegetables such as brussel sprouts, (and cabbage, broccoli, and kale), actually signal our genes to increase production of enzymes involved in detoxification. An important and fantastic role of phytonutrients is that they work as antioxidants to disarm free radicals before they can damage DNA, cell membranes, and fat-containing molecules such as cholesterol. Now research is revealing that phytonutrients in cruciferous vegetables like brussel sprouts work at an even much deeper level. The phytonutrients in crucifers optimize our cells' ability to disarm and clear free radicals and toxins, including potential carcinogens, which is just one of the many reasons why cruciferous vegetables appear to lower our risk of cancer more effectively than any other vegetable or fruit. Brussel sprouts contain a rich concentration of vitamins, minerals, and health-promoting sulfur compounds. Brussel sprouts also provide powerful phytonutrient antioxidants such as lutein and zeaxanthin, which are members of the carotenoid family (think carrots, good for the eyes). These two phytonutrients help defend your cells not only from the damaging effects of free radicals, but also protect your eyes from developing age-related macular degeneration and cataracts. The small and unassuming brussel sprout, a vegetable of course, not a "sprout", is a giant when it comes to helping to protect cellular structures and DNA from the damage caused by free radicals.
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WEEKLY ARTICLE
New Year, New Life
How To Sprout Forth and Grow
A few newsletters back when we made the Sprouted Lentil Saut�, we mentioned our very dear yoga teacher Naranda's fool proof sprouting method and promised to share it with you. We thought it was appropriate to do so on this, the first menu of 2011, to signify energy, strength, growth, and fortitude in the New Year.
Our yoga teacher Naranda introduced your Wholly Macro hosts Jaime and Gayle to one another in 1994. She lived in a grand and historic mansion in Hallandale. You can see pictures of the mansion and read all about Gayle and Jaime's meeting and the birth of Wholly Macro on our website under How We Began. Anyway, Naranda used to make the wonderful sprouted lentil pate that we shared with you in the Weekly News section, and she always had sprouts growing in her kitchen with the usual problem of too much water accumulating in the sprouting jars, causing stunted growth.
One day we went to see her and to help her in her kitchen (our job back then), and she was all excited and told us that she had found the most amazing new way to sprout sprouts. Come she said, leading us out to the huge second floor balcony of the home, where she proudly pulled the dish towel off of about four colanders. Inside the colanders were the most gorgeous and lively sprouts we had ever seen.
  
She explained to us that she rinsed the various grains, beans, and seeds she was using to sprout, and then soaked them in a bowl of water overnight. By morning they were bursting with energy and in various stages of beginning to sprout. She then transferred them into a colander where she simply rinsed them twice a day, and then allowed them to drain very well, right in the colander, while keeping them covered with a dishtowel in between rinses. And voila, depending on the type of sprout, as sprouting time varies from bean, to seed, to grain, in a matter of days you will have gorgeous sprouts. It is as simple as that.
Sprouts grow on pure oxygen and thrive under the cover of darkness, but if you uncover them when they have reached the desired size, and expose them to sunlight, such as Naranda did on her balcony, they produce chlorophyll and brighten up and turn green. You can experiment with the size, maturity, color (white or green, or sometimes reddish purple depending on the type of sprout), and amount of chlorophyll you want the various sprouts to produce.
Sprouts are among the most important of living foods, because they are filled with enzymes, vitamins, minerals, and energy. They will literally grow into an entire plant on nothing more than thin air they contain so much energy within them! And each type of sprout has it's own unique nutrient characteristics: sunflower sprouts are an excellent source of easily digestible protein, vitamin E, and are natural energy enhancers. Fenugreek sprouts dissolve mucus and benefit the lymphatic system. Cabbage sprouts, like cabbage itself, are excellent for the stomach and digestive system. Sesame seed sprouts are high in bio-available calcium. Broccoli sprouts (are slow sprouters, be patient), but are very high in anti-oxidant properties, similar to our friends the brussel sprouts as outlined above in the About This Menu section of this newsletter.
The important practice of soaking grains and beans overnight before cooking them begins the germination and sprouting process, bringing these essential staple foods back to life. We always want to eat foods that have the ability to come to life when properly prepared. This is what constitutes living foods. If you are using a food that does not have the ability to sprout, grow, and become live once again, don't eat it!! You don't have to sprout it first in order to eat it, but you do want to know that it is still a whole, intact, unprocessed, viable, live food that can sprout forth and grow. Live food is where it is at!
We hope you will try our colander method of sprouting in your own kitchens. It is fun, easy, and may be among the healthiest of practices that you can do for yourself.
In health as always.
Gayle and Jaime / Wholly Macro
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WEEKLY MENU / ORDER FORM
DELIVERY MENU / ORDER FORM
January 6, 2011
whollymacro@bellsouth.net ~ www.whollymacrobiotics.com
| FRENCH ONION MISO SOUP WITH MOCHI CROUTONS | SMALL___LARGE___ |
Red and yellow onions are slowly caramelized to bring out their natural sweetness, a sweetness that relaxes and nourishes the middle part of the body; the stomach and spleen/pancreas, thickened with alkalizing, and equally stomach and spleen/pancreas relaxing whole grain millet cooked with mineral rich kombu sea vegetable, then made into a rich golden barley miso based broth that is laced with leek, shallot, and celery, cholesterol and blood pressure reducing shiitake mushrooms, rosemary, sweet brown rice cooking "sherry" like mirin, and the crunchy/gooey strengthening richness of brown rice mochi croutons garnished with fresh green chives.
| MULTI SEEDED BROWN RICE AND AMARANTH 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 high protein and high powered energy of the ancient Aztec mountain grain amaranth, 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.
| MUSHROOM AND ONION SMOTHERED GRILLED TEMPEH | SMALL___LARGE___ |
Tempeh, made from naturally fermented, therefore easily digestable soybeans, is grilled to perfection along with rutabaga, then smothered in a thick, rich, sweet and creamy yellow onion, cremini, and portabello mushroom, shoyu, mirin, and ginger sauce, that is thickened with intestine strengthening, alkalizing kuzu root. Garnished with pungent scallions for some fresh green-ness!
| SHIITAKE FETTUCINE ALFREDO | SMALL___LARGE___ |
Spelt based fettucine noodles, are smothered in a rich, creamy, and most importantly healthy alfredo sauce, made with protein rich and high in calcium tofu, yellow onions, bursting with live enzymes yellow miso, laced throughout with cremini mushrooms, and the unique flavor and immune system supporting and cholesterol lowering quality of shiitake mushrooms, and garnished with fresh green iron rich, red blood cell building Italian parsley.
| BRUSSEL SPROUT AND CHESTNUT VEGETABLE NISHIME | SMALL___LARGE___ |
Delicious brussel sprouts, are roasted with deeply cleansing and astringent juicy fresh daikon, pancreas healthy sweet fresh chestnuts, strengthening rutabaga, blood cleansing burdock root, natuarally sweet parsnips, subtly spicy turnips, and beta carotene rich fresh orange carrots, to form this colorful and flavorful roasted vegetable medley.
| SWEET POTATO PIE WITH TOFU WHIP CR�ME | SMALL___LARGE___ |
Deep orange beta carotene rich flavorful sweet potatoes, are subtly blended with cinnamon and nutmeg, then blended with naturally fermented amasake brown rice milk, very high in fiber / good for the large intestine agar agar gelatinous sea vegetable, unprocessed arrowroot natural thickener, calcium rich sesame tahini, and the gentle sweetness of complex carbohydrate derived brown rice syrup, on a crust of caramelized rolled oats and calcium rich almonds, topped with luscious dollops of rich and creamy vanilla scented tofu whip cr�me.
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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