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 April 28, 2011 Wholly Macro Delivery Menu below. You can click on the Weekly Menu link above to go directly to it.
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WEEKLY NEWS
In one of the cooking classes we took at the Kushi Institute we learned about some unfamiliar (to us) table condiments such as Gohan Desu Yo, otherwise known as Nori Condiment. We like to use condiments at the table, added selectively to certain dishes, to add desired flavors to our food while at the same time tweaking the energy and balance of the food, improving the healing energy of the food (via the particular condiment), and enhancing digestion. As you can see, condiments are very important and very delicious. Some familiar ones that we like to include in your dishes are gomashio, dulse flakes, shiso, and various pickled vegetables.
Gohan Desu Yo (Nori Condiment) was a new and extremely delicious one for us, and we are always excited to share new things with everyone, so have included the very simple recipe below.
Gohan Desu Yo means Come To Dinner in Japanese, so we were told by the lovely Japanese women in our class. Something to do with how delicious this condiment is, and how it lures everyone to the dinner table to savor its flavor!
Nori is good for the heart, nervous system, and kidneys. It reduces cholesterol and improves circulation. Concentrated as it is in this recipe it also helps to discharge dairy accumulation from the body making it very good for the lungs and breasts.
Prepare as follows and enjoy!
Gohan Desu Yo
(Come To Dinner)
Nori Condiment
1 Cup Spring Water
3 Tablespoons good quality Soy Sauce or Tamari
1 Teaspoon Rice Syrup
10 Sheets of Nori or the equivalent of Maine Coast Shredded Nori (aka Laver)
Place nori in saucepan and cover it with water. Let it simmer until most of the water evaporates and the nori "melts" into a thick paste like consistency.
Add rice syrup stirring gently.
Add shoyu at end and let it simmer for just a few minutes then remove from stove.
Store in a glass jar in the refrigerator and use one teaspoon per meal over grains, beans, or vegetables.
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SPINEALIGNER
The SpineAligner* stimulates the points in shiatsu /oriental medicine known as the "extra points" which run along each side of the spinal column. One important meridan it stimulates is the Bladder meridan which regulates all the Internal organs.The SpineAligner also stimulates the nervous system, strengthens the muscles around the spine, and relaxes the neck and shoulders.
Reduce tension and stress!
Available for sale for your own personal well being through Wholly Macro.
To see more about this amazing tool, check out our website,
www.whollymacrobiotics.com |
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ABOUT THIS WEEKS MENU We LOVE this week's menu. Each dish is so colorful and flavorful. Not to mention HEALTHY!! There is a lot of red in the food this week. It must be because it feels like summer already, and red is the color of summer. Red foods nourish the heart and blood  | Fresh Umeboshi Plum
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vessels. We are using a lot of umeboshi plum throughout the menu this week. More red. And coincidently ties in with a fascinating experience that we had during a pickle making class while at the Kushi Institute, and since we promised to share some of our experiences with you since you so patiently and faithfully waited for us while we were gone (thank-you from the bottom of our healthy red hearts), we felt we just had to share this particular experience. There was a Japanese woman in the class whom I dubbed the Japanese Medicine Woman because she was a walking treasure trove of Japanese folklore, magic, wisdom, and tradition.
When we entered the pickle-making classroom she had a display on the counter: several small containers containing various aged umeboshi plums that she had brought with her from her collection in Japan. It brought tears to my eyes to observe her reverence for her plums. The oldest plums were from 1977, and they ranged up from there all the way to 2011. And she was sharing them with us!!
She told us that she keeps her plums in clay containers, dated by year, and that she airs the plums out once a year for a few days, and that this must be done during the month following the summer solstice, (so from June 21 to July 21). Fascinating. And here I thought I was organized!! I had to admit that my umeboshi plums are not arranged by age (nor dated), and I honestly had no special appreciation for the aged plums. I considered them all to be of equal value. BUT, I learned that the older plums go the deepest in the body and help to discharge the oldest accumulated "(bad) stuff" from our bodies.
 Her oldest plums resembled beautiful petrified rocks. They were hard, and maroon colored, and the pickling salt had formed large crystals that clung to the outside of the plum. Fresh plums do not have visible salt crystals and are a brilliant pink / red color. She carefully scraped the salt crystals from the plums, and then offered us slices from the 35 year old plums. To our surprise, they were not salty at all, but rather pungent and sour. Fruity in fact. The salt had drawn to the outside, and the flavor of the plum had remained within. The salt she said, is of equal (super alkalizing) value and can be best used by rolling it into rice balls.  | | Comparison of the older and the fresh umeboshi plums |
As you know, (real) naturally fermented pickles (including umeboshi pickled plums) are an extremely healthy and important component of the daily diet.
They:
~ Are naturally alkalizing to the body
~ Contain live enzymes and friendly digestive and intestinal bacteria such as lactobacillus and acidophilus
~ Strengthen the blood by increasing organic iron
~ Strengthen the immune system (via the healthy gut bacteria)
~ And regulate blood sugar by stimulating the pancreatic enzymes
And that is just to name a few of their benefits.
We may not think of umeboshi plums as pickles. I respect them for their unique flavor, their brilliant color, and their digestive and alkalizing nature, which makes them very useful and healing for a number of digestive maladies. But I had never appreciated them as individually aged pickled treasures until the Japanese Medicine Woman opened my eyes with her unique presentation.
New to my to do list: find containers to store and label my collection of umeboshi plums in, increase my collection, (how sorry I am not to have saved my oldest plums from 1996 when we first started using them), and eventually work up to airing them out once a year in July!!
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WEEKLY ARTICLE
The Yin and Yang of the Brain, Explained 
How to explain the time I spend studying at the Kushi Institute. It is like taking a holiday into the softer (and decidedly cooler) yin side of existence. What do I mean by yin? Well, yin equals the right side of the brain. Yang equals the left side of the brain. More or less. Always allowing for some overlap: always allowing for and encouraging the two sides of the brain to polarize, interact, and balance one another. The right side of the brain is associated with intuitiveness, a going with the gut - trusting the gut type nature. It is the more creative / artistic side of the brain. The right brain is visual, and works best with illustration rather than text. It is unconfined; unlimited by rules and timeframes. The right brain likes to see (and get) the whole picture, not the parts. 
The left side of the brain is like a "to do" list, working best with rules, organization, and time frames. The left brain loves text. Left brainers love to read instruction manuals. Right brainers don't! Left brainers enjoy math!! Left brainers tend to work more from separate parts than from the whole.  I am most definitely a natural right brainer. But running Wholly Macro as I do forces me to push my left brain to its furthest limits (think bookkeeping!). It is such a holiday for my brain to indulge in the more creative and intuitive right side while on my studies. Yes, there is a lot of text. There is a lot of memorization, such as the myriad meridians and shiatsu points running throughout the body. And there are 12 hour plus days of classroom lectures (ouch, my poor brain really hurts after the first few hours!). But I keep it on its toes. I don't like to miss ONE thing. And even with all of the above, it is still a holiday for me from my left brain. I don't boot it back into full function until I get home and have to deal with the mail, the bills, the checkbook (math to me), etc. And I love to indulge the right side (while on study sabbatical) with free flowing stream of consciousness thoughts, pure intuition if you will, as I piece together the information I receive, taking all of the parts, all of the various gems of knowledge and pearls of wisdom from all of the teachers (past and present), and piece them together to form the best clear picture of the whole that I can, so that I can be the utmost help to myself, and our clients, seeing all of us as the sum (whole) of our various parts, and addressing our issues from that place in order to assist us in continuously healing and rejuvenating ourselves as holistically as possible. 
Here are some brain friendly nurturing strategies for both sides of the brain: ~ Getting plenty of rest - a well rested brain functions best. ~ Utilizing natural aromatherapy to tweak the brain (in food, topically, or diffused). ~ Lavender and rose promote calmness. ~ Citrus oils promote a sense of well-being. ~ Peppermint boosts concentration, alertness, and receptivity to information. ~ Spearmint helps absorb, understand, and retain information. (Try using Dr. Bronner's all natural and organic aromatherapy soaps while bathing!). ~ Exercising, but not over-exercising (this includes mental and physical). ~ A University of Pittsburgh study shows that walking is good for your brain. The more you walk, the more blood your brain gets, preventing natural shrinkage and memory loss that can occur with aging). ~ Eating brain friendly food such as fresh fruits, land and sea vegetables, blood sugar stabilizing whole grains, and lean proteins such as beans, tofu, seitan, tempeh, and wild fish.  Being aware of, understanding, and allowing for both sides of the brain to do their part, in balance and harmony, is key to success in all areas of life. The separate sides compliment each other. The sum of both sides create the greater whole. To moving forward together smarter, (with both sides of our brain in harmony), not harder! In Health As Always. Gayle and Jaime / Wholly Macro |
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WEEKLY MENU / ORDER FORM
DELIVERY MENU / ORDER FORM
April 28, 2011
whollymacro@bellsouth.net ~ www.whollymacrobiotics.com
SHIITAKE MUSHROOM BARLEY MISO SOUP SMALL___ LARGE___
A rich and creamy blend of high fiber whole grain barley and pearled barley cooked with mineral rich and digestive kombu sea vegetable, unique and interesting in flavor medicinal shiitake mushrooms, along with the more traditional cremini mushroom, and sweetly blanched carrot, celery, yellow onion, and parsnip dices, in an enzyme rich, strengthening barley miso, ginger, and wakame sea vegetable base, garnished with a sprinkle of fresh green chives.
BROWN RICE PAELLA SMALL___ LARGE___
Perfectly suited for a warm climate medium grain brown rice is cooked with kombu sea vegetable to enhance it's mineral content, then tossed into a colorful paella with protein rich saut�ed morsels of tofu and seitan, fresh green peas, sunshine yellow corn kernels, red onions, digestion promoting pickled cucumbers, trace mineral rich pumpkin seeds, red blood cell building parsley, and a splash of tangy, alkalizing, and digestive umeboshi plum.
RED LENTIL AND WALNUT PATE SMALL___ LARGE___
Dried beans are so alive and bursting with vital energy, that when soaked overnight, they literally begin to sprout, thus freeing all of that energy for our bodies to absorb! In this dish, red lentils are saut�ed with good for the spleen and pancreas naturally sweet yellow onions. This mixture is blended into a pate with omega three rich roasted walnuts that are packed with enough power to be able to grow an entire tree from just one little nut, (imagine what all of that energy can do for your body!!). Fresh basil and naturally fermented live enzyme rich green olives are added for a little spunk, forming a flavorful and nutritious healthy, fun, elegant, and satisfying high protein bean pate.
PENNE PASTA PRIMAVERA SMALL___ LARGE___
Brown rice penne pasta, such fun to look at and to eat, and healthy too, are tossed with juicy portabello mushrooms, uniquely flavorful and immune system strengthening shiitake mushrooms, some cremini mushrooms, high mineral beautifully chlorophyll rich and green broccoli, fresh and juicy zucchini, naturally sweet beta carotene rich carrots, super strengthening and good for the pancreas rutabaga, and lots of chlorophyll rich fresh parsley, vitalizing pine nuts, and organic capers, for a perfect, warm or cool, light and flavorful anytime pasta dish..
FUSION "PRESSED" LAND AND SEA VEGETABLE SALAD WITH SUNFLOWER SEED UMEBOSHI TAHINI SMALL____LARGE___
Naturally sweet and light, this Asian inspired fresh vegetable salad is "pressed", to naturally marinate the vegetables making them easy to digest and assimilate. Made with high mineral shredded red, green, and chinese cabbage, beta carotene rich julienne carrots, bitter green heart healthy arugula, calcium and mineral rich great for the liver kale, an assortment of mineral rich sea vegetables, and a lovely tahini marinade of omega three and trace mineral rich ground sunflower and sesame seeds, liver cleansing lemon juice, and alkalizing and digestive umeboshi plums.
OATMEAL CR�ME SANDWICH BARS SMALL___ LARGE___
Rolled oats, grated coconut, whole wheat pastry flour, pecans, cinnamon, raisins, dairy and caffeine free carob chips, brown rice syrup, and sunflower oil form a tasty oatmeal cookie sandwich bar, filled with a rich blend of high protein and calcium rich almond, tofu, and amasake vanilla cr�me. A healthy and satisfying dessert.
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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PRIVATE COOKING CLASSES
LEARN NEW COOKING SKILLS IMPROVE WHAT YOU ALREADY KNOW LEARN NEW RECIPES 
Private cooking classes are held in the Wholly Macro kitchen. This is an excellent hands on natural foods cooking class. You will leave the class feeling confident in knowing that you can now cook with unprocessed whole grains dried beans, a wide variety of healthy vegetables including sea vegetables, the proper amount of good quality sea salt, and so much more. Instruction is based on oriental medicine/macrobiotic principals. Start with a basic class with soup, beans and grains or try a dessert class for a real treat! You choose, or we can choose, depending on your needs. Classes can be in a group or individual. Call to schedule your next class. |
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NATURAL LIFESTYLE HEALTH CONSULTATIONS
LET GAYLE GUIDE YOU, EDUCATE YOU,
AND SUPPORT YOUR TRANSFORMATION
Health consultations offer compassionate therapeutic listening related to any and all
physical and / or emotional issues. Based on Oriental Medicine, and combined with visual diagnosis, you will receive lifestyle information, and helpful tools on selecting, balancing, varying, and preparing natural foods. You will also learn practical ways to strengthen organ function in order to improve both physical and emotional health. To read more about Natural Lifestyle Health Consultations see our website, www.whollymarcrobiotics.com
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Here's some feedback from a consultation client..... " three years ago I discovered that I had breast cancer. I had heard of Macrobiotics years ago. I didn't understand the concept but immediately I knew that that would be the route that I would pursue. But where to go and who to see was the question. Thank God for reading the macrobiotic newsletter. For in the newsletter there was an article about Gayle Stolove. I just felt her strength and passion burn through the page that I was reading. I immediately made an appointment to see her and although I was still so frightened, I felt so comfortable talking with Gayle. Gayle guided me through the whole process. I thought that the macrobiotic way of life would be boring and just eating rice. Well, I love the foods that I eat and I just feel good about it all. You see, after the surgery, you are sort of left on your own.You have to make your own decisions, etc. Everyone gives you different advice as what to eat, what to do, etc. Doctors don't understand what the patient is going through nor do they understand what kind of diet they should follow. I adopted Gayle as my guardian angel. You can't find that with any nutritionist or doctor. I love receiving her weekly e-mailed newsletters. They are so full of wonderful knowledge and beautiful healthy recipes. Gayle is a remarkable human being. She truly cares for her clients and gives them her all, one hundred percent of the time. Gayle has been there and therefore she is so compassionate and dedicates her life to helping people like me....." a cancer survivor
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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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