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WHOLLY MACRO
Mediterranean Inspired Asian Cuisine
Traditional Healing Super Foods Of Asian Origin
Combined With The Longevity Benefits Of The Mediterranean Diet
Macrobiotic Educators Personal Chefs
GAYLE STOLOVE ~ BS, RN, LMT, KUSHI INSTITUTE GRADUATE
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 scroll down to find the Weekly Article below the December 9th, 2015 Wholly Macro Delivery Menu / Order Form section. Or, you can click on the Weekly Article link above to go directly to it. |
Check us out on Facebook
for informative dialogue on Macrobiotic Diet and Lifestyle Tips!
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NEWSLETTER ARCHIVE
TO READ PAST NEWSLETTERS FOR INFORMATIVE AND INTERESTING ARTICLES
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WEEKLY NEWS:
Please be aware, as announced last week, that:
Wholly Macro is going to take a Two Week Break, in TWO weeks. We are giving you advance notice so that you will have plenty of time to order a really nice variety of extra containers for yourself to use while we are closed.
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Wholly Macro Will Be Closed:
December 23 And December 30, 2015.
Our Last Delivery Date Prior To Closing Will Be
December 16, 2015.
Wholly Macro will re-open on January 6, 2016.
And We Will Send That Menu Out On
January 2, 2016.
If you need to reach us during the weeks
that we are closed,
Or need anything at all,
Please contact our assistant
Annette at 954 214-5403.
She will be happy to help you,
Or contact us for you if necessary.
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As always, and especially for anyone new to the Wholly Macro Delivery world, we encourage you to order extra food for yourself right now, to freeze for use while we are closed. All of our menus are surprisingly freezer friendly, and are just perfect for ordering extra food from.
If you want to read all about how to best freeze (and thaw) your Wholly Macro food,
- when freezing is recommended
- and when it isn't
- how to make our schedule work for you,
- and many other interesting and helpful details about freezing the Wholly Macro food / dealing successfully with Wholly Macro's closure
Please click here for full details from our previous Wholly Macro Newsletter entitled: Freeze And Hold.
We highly recommend that you take the time to read this info if you have not done so already. There is some really great nutritional information contained within it, whether you freeze extra Wholly Macro food for yourself or not!
Every time that we close, we also provide links to my very true story about my personal experience in freezing Wholly Macro food for myself.
The link that we have provided in the past was from my experience with freezing the Wholly Macro food from three years ago when Jaime, the head chef around here, was out of town. I have updated "my true story", because I used the freeze and hold method again, very successfully, during this last closure of ours, when Jaime once again went out of town and left me to fend for myself!
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If you would like to read all about it, please click here.
We hope that My True Story will be helpful (and enjoyable) for you in planning for your own extra orders with us for these next few weeks.
And in the meantime, we are leaving you with some pretty great freezer friendly menus, including this one!
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WEEKLY MENU / ORDER FORM
DELIVERY MENU / ORDER FORM
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CREAMY RED LENTIL MISO VEGETABLE SOUP
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SMALL___ LARGE___
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Red lentils lend themselves perfectly to form a thick and rich high protein base for this healthy miso soup. They are cooked with kombu sea vegetable to impart easily digestible minerals into the broth, sweet and orange beta carotene rich kabocha squash, crispy and naturally diuretic celery, sweet yellow onions, fresh ginger root, wakame and irish moss sea vegetables, immune system strengthening shiitake mushrooms, enzyme and healthy intestinal bacteria rich yellow miso, and a garnish of fresh green chives.
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Medium grain brown rice, the perfectly balanced and most complete source of complex carbohydrates, is complimented in this dish by whole grain teff, an heirloom ancient African origin whole grain that adds a delightful texture to the brown rice, as well as beneficial vitamins and minerals. Teff is compact, imparting powerful yet light energy. It won't weigh you down. They are cooked with kombu sea vegetable for additional mineral enrichment, then tossed with omega three and vitamin E rich lightly toasted sunflower seeds, and fresh green blood building and iron rich parsley.
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GRILLED TEMPEH AND CARAMELIZED ONIONS WITH
ORANGE UMEBOSHI GLAZE |
SMALL___ LARGE___
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Tempeh is an excellent way to consume protein. It is a fermented/pre-digested form of soy beans, very easy on the digestive system, promoting better digestion of food and therefore better absorption of nutrients such as the rich omega 3 oil and low fat, high protein naturally occurring in soybeans. Bite sized tempeh cubes, are marinated in circulation stimulating fresh ginger juice and shoyu soy sauce, then coated with arrowroot to form a paper thin crust, marinated in a naturally sweet, liver cleansing fresh orange, and tart, alkalizing, and enzyme rich umeboshi plum marinade, then garnished with good for the stomach and pancreas caramelized onions. Cubes of stomach and pancreas healthy rutabaga, and bright green liver loving broccoli florettes complete this dish.
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| SPAGHETTI PASTA AL "CARNE" |
SMALL___ LARGE___
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Quinoa spaghetti noodles are delicately draped in a fun and flavorful Mediterranean inspired "carne" sauce made from a coarse puree of naturally fermented and live enzyme rich black olives, pungent and flavorful capers, protein rich green lentils and seitan, cremini mushrooms, and iron rich and digestive umeboshi plum. Garnished with chlorophyll rich fresh green parsley.
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A high energy saut� of fresh cauliflower florets tossed with slivers of sweet yellow onion, bright orange carrots, fresh and crispy celery, blood cleansing burdock root, liver healthy leek, fat dissolving daikon, and good for the stomach and pancreas green cabbage, in a savory sauce of sweet yellow miso, and circulation stimulating fresh ginger.
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| CAROB CHERRY TRIFLE |
SMALL___ LARGE___
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A trifle is a cake, fruit, and cr�me layered dessert. Delicious, but traditionally not especially healthy except for maybe the fruit, but our version is, of course!!! The cake is a whole-wheat pastry flour, sunflower oil, and brown rice syrup batter, layered with phyto nutrient rich deep red cherries, and a carob fudge sauce that is rich, delicious, natural, and naturally caffeine free.
VIRTUALLY ALL INGREDIENTS ARE ORGANIC.
WHOLLY MACRO CANNOT BE RESPONSIBLE FOR TRACE AMOUNTS OF
FOOD ALLERGENS OCCURRING WITHIN OUR PREPARED FOODS.
* PLEASE SEE NEWSLETTER FOR MORE DETAILS.
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PLEASE PLACE ORDERS BEFORE NOON ON MONDAY!!
CUSTOMER NAME_______________________ PICK-UP___ DELIVERY |
**Wholly Macro makes every attempt to maintain a totally vegan and allergen free kitchen cooking environment. We make every effort to avoid any type of cross contamination during food preparation. Most foods used in the Wholly Macro kitchen are not packaged, but instead are bought in the produce section or in bulk. But as you know, cross contamination is always a possibility, especially with bulk items. And in the few packaged foods that we do use, such as nut butters for example, it is common to find warnings on the manufacturer label stating that the item was processed in a plant that handles tree nuts, soy, wheat, dairy, gluten, shellfish, and so on.
Wholly Macro cannot be responsible for trace amounts of common food allergens that come from outside (packaged or bulk items), and therefore end up occurring within our prepared foods. Please use your own discretion in determining if our food is appropriate for your consumption, especially if you have severe food allergies.
We are always available to clarify any of the ingredients that we use, and assist you in your weekly selections, but we cannot keep track of your food allergies, sensitivities, likes, dislikes or preferences.
Please call or email prior to ordering if you need further information or clarification.
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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.
 For our out of town clients we have recently negotiated significantly REDUCED SHIPPING RATES with FEDEX. Please contact us directly as we do ship Overnight or Two Day Delivery. * Please keep in mind that due to the fragile and perishable nature of package contents, Wholly Macro cannot be held entirely responsible for UPS related delivery issues. Reimbursement will be determined on an individual basis. |
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WEEKLY ARTICLE:
Condiments And Garnishes: Not Just Another Pretty Face
There was a time in my life when I didn't know what a condiment or garnish was. Especially a garnish. Sadly, very sadly indeed, and unhealthily too, I never recognized a healthy green garnish on a plate of food as actual food.
To me, they were simply decorative frilly things. In hindsight, probably parsley or kale.
No one ever ate them. So I learned not to eat those fancy green things as well. I never knew that they were food!
Funny story though: When I began to eat healthy food, and began to get
educated about the benefits of eating a healthy diet, I found myself still leading my unhealthy lifestyle. Which meant that I would end up all over the place at meal times, never planning for myself, never thinking ahead about meals, and just randomly eating whenever and wherever my social life took me.
Which didn't work at all, because I simply could not find healthy and balanced food for myself. Not the kind of food that I was learning was absolutely essential for life and health. I actually found myself eyeing the frilly and decorative parsley and kale garnishing people's plates and salad bars on many occasions back then, wondering if I could get a serving of that kale with my meal.
When I would ask various restaurants if they could cook the kale they had in the back for use as garnishes for me, they would look at me like I was crazy, which I very well may have been. But at least I was crazy healthy!
This story stems from WAY before kale became the most popular health food to ever hit mainstream America!
Nowadays you don't see kale garnishing salad bars and decorating serving plates anymore.
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No Siree.
Now that it is the hottest go to food ever, the price of it has quadrupled, it is on every menu everywhere, and if it were still decorating salad bars and display cases, everyone would be trying to eat it, just like I tried to years ago!
I must wonder: Was I crazy way back then, or just a way ahead of the curve trendsetter?
I think I will go with the latter!
Condiments and garnishes are not just limited to parsley and kale. Or ketchup. Not at all!
Here at Wholly Macro, we say that you can use any food your heart desires as a condiment and garnish! The more variety of garnishes, the more variety of condiments, and the more creative the chef, the merrier. The only rule is that you must actually eat the condiments and garnishes. They are after all, food. And almost always beautiful plant based foods, herbs, nuts, seeds, and even wild flowers. Proper condiments and garnishes add balance to a dish. They provide color and aesthetic enjoyment, stimulate the appetite, and aid in food digestion. Garnishes are usually simply minced fresh green plant based foods, such as parsley, chives, scallions, basil, dill, or similar, and provide nutritional and energetic harmony, color contrast and flavor, and visual appeal, as well as many fresh nutrients such as vitamins A and C, beta carotene, calcium, iron, and oxygen promoting and red blood cell building chlorophyll.
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Condiments are usually a bit more intricate. They are often a combination of different, but compatible, flavors, textures, and foods. In as such, they can allow for individualized and precise health adjustments to be tweaked during a meal.
Both go a long way in adding to the beauty, creativity, flavor, and overall balance of an individual dish, or an entire meal.
Here at Wholly Macro we love to garnish everything with simple green garnishes and / or intricate condiments!
It is loads of fun, and a super healthy cooking practice as well!
The use of condiments and garnishes has always been a key element in the cuisine and recipes of all historic (food) cultures.
For your own health and enjoyment, please be aware of and incorporate freshly minced or prepared, deliciously flavorful condiments and garnishes into your meals on a regular basis, just as we do here at Wholly Macro.
You will find an abundance of health giving condiments and garnishes within each dish that Wholly Macro prepares. Just a little extra something something that we like to do for you, to add to the health and beauty of the food that we prepare.
Here is a brief rundown of just some of the super healthy foods that are available for use as condiments and garnishes, and their various health benefits:
Sour tasting condiments and garnishes are great for your liver and gallbladder and include:
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 Sauerkraut, pickled vegetables, brown rice vinegar, umeboshi plum, shiso leaves, and citrus rind, slices, and juices such as lemon, lime, tangerine, and orange. Bitter tasting foods are good for the heart and small intestine. They include: Green nori flakes, parsley, arugula, wakame, and dandelion to name a few.
Naturally sweet tasting foods can be used as garnishes, and are good for the stomach, spleen, and pancreas. They include: 
Grated carrots, carrot greens, dried fruits such as raisons, cranberries, and currants, fresh pomegranate, and dried coconut.
Pungent foods are especially good for the lungs and large intestine, and include a wide variety of delicious possibilities such as: 
Scallions, watercress, onions, fresh chives and basil, nasturtium flowers, grated daikon, fresh ginger and garlic, mustard, and horseradish.
And last but not least, everyone's favorite flavor: Salty. Which actually
promotes kidney and adrenal health. But you must use good quality natural earth or sea salt, in the proper proportion. Preferably, most salty condiments and garnishes should be cooked into the food, not habitually added at the table. Salty condiments and garnishes include such delicious foods as:
Miso, miso chutneys, umeboshi plum, tamari, roasted sea vegetables and powders, olives, pickled fruits and vegetables, and roasted and salted ground or whole nuts and seeds such as gomashio.
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A lack of certain tastes and flavors in food and cooking can lead to nutritional and energetic imbalances, lack of appetite, poor health, cravings and binging, and general disharmony.
But not to worry, you can avoid all of these dreadful maladies with proper diet, lifestyle, and use of condiments and garnishes.
We hope that this little article helps to raise your awareness of the presence of condiments and garnishes in your life, and if you were doing so before, that you will, from now on, never discard or disregard healthy and valuable condiments and garnishes again. They are not just another pretty face, but are, in fact, an integral part of healthy and balanced food preparation and enjoyment.
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May health, happiness, and prosperity be your unavoidable natural state and your ongoing daily experience.
Gayle and Jaime / Wholly Macro
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Gayle Stolove, a Kushi Institute Graduate, is available for private Health Consultations. See more at |
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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 emotional issues, combined with visual diagnosis you will receive information on selecting, balancing, varying, and preparing natural foods in a practical way based on oriental medicine to strengthen organ function in order to improve your health.
To read more about Natural Lifestyle Health Consultations see our website,
www.whollymarcrobiotics.com
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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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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 |
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 |
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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