Barbara Simpson Vadnais was trained as a vegetarian chef at the Natural Gourmet Institute in New York City. From childhood, she has loved everything to do with food, and her family’s fine dining restaurant was always a part of her life. With age, she has realized there is much truth in the adage “you are what you eat,” and she has retooled her cooking techniques and philosophy to prepare health supportive meals for herself and family. She has studied macrobiotic cooking with Denny and Susan Waxman at the Strengthening Health Institute in Philadelphia. Barbara has a masters degree in environmental engineering and is the general manager of Muirhead Foods in Trenton.
Barbara and Pat's Macrobiotic Dinner
Mon, May., 21, 2018, 6:00 pm to 8:00 pm
(held in a private home; meeting fees apply; registration required)
Location: Princeton, NJ
Topics: General/preventative, Macrobiotic
About this meeting
The focus of this meeting will be macrobiotic cooking and related healthy lifestyle recommendations. This macrobiotic dinner is nearly (but not 100%) gluten-free, as we prepare food in the traditional way using Japanese shoyu (soy sauce) and barley miso; thus, this meeting is not appropriate for people with Celiac disease. All meals will be organic, seasonal, without sugar or other processed foods, and dairy-free. We will keep the food prep time to a minimum so more time can be devoted to group discussions about incorporating macrobiotic diet into varying lifestyles. Vegans, vegetarians and omnivores are welcome. Please note that our homes have cats and stairs.
We hope to attract people to this meeting who recognize the common-sense link between food and health, and who are interested in exploring ideas related to:
- Seizing responsibility for one's own health with good eating and lifestyle choices, while not turning one's back on mainstream medicine when it can truly help;
- Thinking for oneself, as well as taking advantage of historically-proven, traditionally healthful foods, cuisines, lifestyle choices and health practices;
- Adjusting cooking styles and food choices for each individual’s health needs;
- Maximizing one's health without experiencing a sense of deprivation or hunger;
- Living in harmony with one's circadian rhythms to enhance health and well-being;
- Providing restful, healthful, and chemical-free homes;
- Incorporating seasonal, organic, and non-processed foods into one's diet;
- Understanding the energetics of food to help with well-being.
Barbara and Pat’s Monday Macrobiotic Dinner is usually held every third Monday from 6:00 to 8:00 pm. The fee per person averages $10, but varies because of the cost of certain ingredients.
About your facilitators
Pat Palmer grew up in a family that raised and preserved its own food and cooked at home. After working in food services during college, she avoided cooking for years, until turning to macrobiotics to help recover from an illness. She has studied macrobiotics with Denny and Susan Waxman at the Strengthening Health Institute in Philadelphia, as well as via extensive reading, and wants to connect with more people interested in a healthy diet and lifestyle. She has masters degrees in computer science and public sector management and does programming and system administration for the Phycology Section of the Academy of Natural Sciences of Drexel University.
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