RE: Re: in a pickle

Subject: Re:

in a pickle

-How much pickled stuff do

you think one should eat in a day?

I am bad with that. My acupuncturist asked

about that and

saurkraut. I must get back to eating it,

remembering, and making

some. I tried once and failed miserably.

Thanks for the info Ilanit.

Not ipod worthy tho

R

-- In VeganMacrobiotics ,

Ilanit Tof

wrote:

>

> thanks for your kind comments LouAnn

>

> L. Baldwin

wrote:

>

> >Hi, Ilanit,

> >You are so generous with your time and

with all the information

you provide.

> > Regarding the pickles, if you get

a chance, could you elaborate

just a

> >little?

> >For the cauliflower, about how much

shoyu, say for maybe 1/2 head

> >average-size cauliflower? Then,

fill totally up with water, to

completely

> >submerge?

> >

>

> the trick seems to be to have the veggies

subermed completely

otherwise

> they go off before they pickle and they tend

to want to pop up...

>

> I always had the same questions about

proportions and this used to

put

> me off from doing it, looking it up, do I

boil the water etc? I

think

> that is probably important if you make salt

pickles - and yes

> proportions are useful but what i found in

the last week with just

> playing it by ear that they have all worked

out really well and i

have

> made so many - orobably overdid it...

>

> so with the cauliflower - I put as much as I

could of it into a

jar -

> depends on jar size - then put in some shoyu

(could use tamari -

if you

> can get nama shaoyu you are lucky.

> you can order it online at cybermacro.com

>

> it is unpasturised so you get nice enzymes

too.

>

> anyway so I put some in - maybe 1/4 cup or a

little more then

added

> water till it went the colour of bancha tea

(I read that

somewhere - in

> an Aveline book?) then put the lid on and

shook it, too the lid

off and

> covered with paper towel

>

> >Same question with the red radish/ume

vinegar - proportion of ume

> >vinegar/water/radish?

> >

>

> I played it by ear - I guess I should take

notes - I just kinda

smelled

> it to make sure it was sour and salty enough

- it really depens

ont he

> jar size - been collecting all kinds of

shapes and sizes

>

> >And when you say " in a jar of

miso, " do you mean dissolve a tsp,

Tbsp.,

> >etc. of miso in boiling water, then add

the veg.s then let sit a

few days at

> >room temp.? In a glass jar with a

lid?

> >

> no I meant get a jar and put miso in in and

then put hte veggies

in it -

> in a lot of Aveline kishi books - I have done

it with carrot sna

daikon

> but this time used green beans from the

garden. the miso will not

last

> as long as miso without it but does have the

veggie essence in it -

> leeks would be nice. So I would store it

inthe fridge after a

little while.

> when I was in Holland I actually bought a jar of miso that

had

been

> infused with dandelion greens and other herbs

that way - it was

hatcho mios.

> South river miso in the US make s leek

miso I think

>

> >Wow, green bean pickles in miso!

Sounds excellent!

> >Thanks, Ilanit!

> >And b t w, I've been meaning

to tell you how much I like your

photo on

> >Macrobiotics Today - adorable!

> >

> thank you! Just dont pickle any koalas!

Unless you do it in

Eucalyptus

> leaves!

>

> Ilanit

>

> -------------------------------------------------------------------

-----

>

> Little Tree Pty Limited, Melbourne, Australia

(Little Tree). ®

rights reserved. This

email

> message and attachments may contain

information that is

confidential to

> Little Tree. If you are not the intended

recipient you cannot use,

> distribute, forward or copy the message or

attachments. In such a

case,

> please notify the sender by return email and

erase all copies of

the

> message and attachments. The sender of this

email message does not

allow

> the recipient to forward this email message

or attachments in

whole or

> in part by means of the internet. Opinions,

conclusions and other

> information in this message and attachments

that do not relate to

the

> official business of Little Ttree are neither

given nor endorsed

by it.

> This email message and any attachments are

subject to copyright.

>

> Ms Ilanit Tof

> B.A. (Psychophysiology/Psychology)

> Advanced Diploma Healing with Wholefoods

> PhD Holistic Nutrition (candidate)

>

> Little Tree Oriental Healing Arts

> Helping you grow to new heights of wellbeing

> with Oriental Traditions and Modern Nutrition

>

> ilanit@...

>

<http://www.littletree.com.au>

>

-------------------------------------------------------------------

-----

>

March 10, 2006

I overdid it lately - I think only a little is needed- too much sour

suppresses the spleen and also makes your appetite wild - but they were

so nice!

purpleveg wrote:

-How much pickled stuff do you think one should eat in a day?

I am bad with that. My acupuncturist asked about that and

saurkraut. I must get back to eating it, remembering, and making

some. I tried once and failed miserably.

Thanks for the info Ilanit.

Not ipod worthy tho

R

-- In VeganMacrobiotics , Ilanit Tof

wrote:

>

> thanks for your kind comments LouAnn

>

> L. Baldwin wrote:

>

> >Hi, Ilanit,

> >You are so generous with your time and with all the

information

you provide.

> > Regarding the pickles, if you get a chance, could you

elaborate

just a

> >little?

> >For the cauliflower, about how much shoyu, say for maybe 1/2

head

> >average-size cauliflower? Then, fill totally up with water,

to

completely

> >submerge?

> >

>

> the trick seems to be to have the veggies subermed completely

otherwise

> they go off before they pickle and they tend to want to pop up...

>

> I always had the same questions about proportions and this used to

put

> me off from doing it, looking it up, do I boil the water etc? I

think

> that is probably important if you make salt pickles - and yes

> proportions are useful but what i found in the last week with just

> playing it by ear that they have all worked out really well and i

have

> made so many - orobably overdid it...

>

> so with the cauliflower - I put as much as I could of it into a

jar -

> depends on jar size - then put in some shoyu (could use tamari -

if you

> can get nama shaoyu you are lucky.

> you can order it online at cybermacro.com

>

> it is unpasturised so you get nice enzymes too.

>

> anyway so I put some in - maybe 1/4 cup or a little more then

added

> water till it went the colour of bancha tea (I read that

somewhere - in

> an Aveline book?) then put the lid on and shook it, too the lid

off and

> covered with paper towel

>

> >Same question with the red radish/ume vinegar - proportion of

ume

> >vinegar/water/radish?

> >

>

> I played it by ear - I guess I should take notes - I just kinda

smelled

> it to make sure it was sour and salty enough - it really depens

ont he

> jar size - been collecting all kinds of shapes and sizes

>

> >And when you say "in a jar of miso," do you mean dissolve a

tsp,

Tbsp.,

> >etc. of miso in boiling water, then add the veg.s then let sit

a

few days at

> >room temp.? In a glass jar with a lid?

> >

> no I meant get a jar and put miso in in and then put hte veggies

in it -

> in a lot of Aveline kishi books - I have done it with carrot sna

daikon

> but this time used green beans from the garden. the miso will not

last

> as long as miso without it but does have the veggie essence in it -

> leeks would be nice. So I would store it inthe fridge after a

little while.

> when I was in Holland I actually bought a jar of miso that had

been

> infused with dandelion greens and other herbs that way - it was

hatcho mios.

> South river miso in the US make s leek miso I think

>

> >Wow, green bean pickles in miso! Sounds excellent!

> >Thanks, Ilanit!

> >And b t w, I've been meaning to tell you how much I like

your

photo on

> >Macrobiotics Today - adorable!

> >

> thank you! Just dont pickle any koalas! Unless you do it in

Eucalyptus

> leaves!

>

> Ilanit

>

> -------------------------------------------------------------------

-----

>

> Little Tree Pty Limited, Melbourne, Australia (Little Tree). ®

email

> message and attachments may contain information that is

confidential to

> Little Tree. If you are not the intended recipient you cannot use,

> distribute, forward or copy the message or attachments. In such a

case,

> please notify the sender by return email and erase all copies of

the

> message and attachments. The sender of this email message does not

allow

> the recipient to forward this email message or attachments in

whole or

> in part by means of the internet. Opinions, conclusions and other

> information in this message and attachments that do not relate to

the

> official business of Little Ttree are neither given nor endorsed

by it.

> This email message and any attachments are subject to copyright.

>

> Ms Ilanit Tof

> B.A. (Psychophysiology/Psychology)

> Advanced Diploma Healing with Wholefoods

> PhD Holistic Nutrition (candidate)

>

> Little Tree Oriental Healing Arts

> Helping you grow to new heights of wellbeing

> with Oriental Traditions and Modern Nutrition

>

> ilanit@...

> www.littletree.com.au

<http://www.littletree.com.au>

>

> -------------------------------------------------------------------

-----

>

--

Ilanit Tof - Signature

Ilanit

Ms Ilanit Tof

B.A. (Psychophysiology/Psychology)

Advanced Diploma Healing with Wholefoods

PhD Holistic Nutrition (candidate)

Little Tree Oriental Healing Arts

Helping you grow to new heights of wellbeing

with Oriental Traditions and Modern Nutrition

ilanit@...

March 10, 2006

purpleveg wrote:

>-How much pickled stuff do you think one should eat in a day?

>

I get to show off my reading skills (LOL) - according to " The

Macrobiotic Way to Total Health " by Michio Kushi and Jack ---

For people in general good health 1 tablespoon daily to aid in digestion.

Seems to me grated daikon is touted for the same reason i.e. aid in

digestion in connection with white fish.

B

March 10, 2006

Funny you should ask about the dating

feature. A new one has been under development, and the person that had been

working on it for me just overall completed it a day or so ago. I only need to

get in the dating profile questions to ask poeple, like what song is playing on

your Ipod now?

From: VeganMacrobiotics [mailto:VeganMacrobiotics ] On Behalf Of purpleveg

Sent: Friday, March 10, 2006 6:23

PM

Subject: Re:

in a pickle

-Tres cool idea .

Did everyone read that? You must go to

CyberMacro and get busy!

What happened to your dating thing? Opt

against it?

Reggie

-- In VeganMacrobiotics ,

" "

wrote:

>

> Hi Reggie,

>

> I have been thinking after all this Ipod

talk, that it would be

pretty fun

> to give one away at CyberMacro at some point.

Using that to get

more people

> involved, maybe in their starting up their

own blogs. The author

of the best

> blog entry winning it.

>

> _____

>

> From: VeganMacrobiotics

> [mailto:VeganMacrobiotics ]

On Behalf Of purpleveg

> Sent: Friday, March 10, 2006 6:00 PM

> To: VeganMacrobiotics

> Subject: Re: in a pickle

>

> -How much pickled stuff do you think one

should eat in a day?

> I am bad with that. My acupuncturist

asked about that and

> saurkraut. I must get back to eating

it, remembering, and making

> some. I tried once and failed

miserably.

> Thanks for the info Ilanit.

> Not ipod worthy tho

> R

> -- In VeganMacrobiotics ,

Ilanit Tof <ilanit@>

> wrote:

> >

> > thanks for your kind comments LouAnn

> >

> > L. Baldwin

wrote:

> >

> > >Hi, Ilanit,

> > >You are so generous with your time

and with all the information

> you provide.

> > > Regarding the pickles, if you

get a chance, could you

elaborate

> just a

> > >little?

> > >For the cauliflower, about how much

shoyu, say for maybe 1/2

head

> > >average-size cauliflower?

Then, fill totally up with water, to

> completely

> > >submerge?

> > >

> >

> > the trick seems to be to have the

veggies subermed completely

> otherwise

> > they go off before they pickle and they

tend to want to pop up...

> >

> > I always had the same questions about

proportions and this used

to

> put

> > me off from doing it, looking it up, do

I boil the water etc? I

> think

> > that is probably important if you make

salt pickles - and yes

> > proportions are useful but what i found

in the last week with

just

> > playing it by ear that they have all

worked out really well and

i

> have

> > made so many - orobably overdid it...

> >

> > so with the cauliflower - I put as much

as I could of it into a

> jar -

> > depends on jar size - then put in some

shoyu (could use tamari -

> if you

> > can get nama shaoyu you are lucky.

> > you can order it online at

cybermacro.com

> >

> > it is unpasturised so you get nice

enzymes too.

> >

> > anyway so I put some in - maybe 1/4 cup

or a little more then

> added

> > water till it went the colour of bancha

tea (I read that

> somewhere - in

> > an Aveline book?) then put the lid on

and shook it, too the lid

> off and

> > covered with paper towel

> >

> > >Same question with the red

radish/ume vinegar - proportion of

ume

> > >vinegar/water/radish?

> > >

> >

> > I played it by ear - I guess I should

take notes - I just kinda

> smelled

> > it to make sure it was sour and salty

enough - it really depens

> ont he

> > jar size - been collecting all kinds of shapes

and sizes

> >

> > >And when you say " in a jar of

miso, " do you mean dissolve a

tsp,

> Tbsp.,

> > >etc. of miso in boiling water, then

add the veg.s then let sit

a

> few days at

> > >room temp.? In a glass jar

with a lid?

> > >

> > no I meant get a jar and put miso in in

and then put hte veggies

> in it -

> > in a lot of Aveline kishi books - I have

done it with carrot sna

> daikon

> > but this time used green beans from the

garden. the miso will

not

> last

> > as long as miso without it but does have

the veggie essence in

it -

>

> > leeks would be nice. So I would store it

inthe fridge after a

> little while.

> > when I was in Holland I actually bought a jar of miso that

had

> been

> > infused with dandelion greens and other

herbs that way - it was

> hatcho mios.

> > South river miso in the US make s leek

miso I think

> >

> > >Wow, green bean pickles in

miso! Sounds excellent!

> > >Thanks, Ilanit!

> > >And b t w, I've been

meaning to tell you how much I like your

> photo on

> > >Macrobiotics Today - adorable!

> > >

> > thank you! Just dont pickle any koalas!

Unless you do it in

> Eucalyptus

> > leaves!

> >

> > Ilanit

> >

-----------------------------------------------------------------

--

> -----

> >

> > Little Tree Pty Limited, Melbourne, Australia

(Little Tree). R

This

> email

> > message and attachments may contain

information that is

> confidential to

> > Little Tree. If you are not the intended

recipient you cannot

use,

> > distribute, forward or copy the message

or attachments. In such

a

> case,

> > please notify the sender by return email

and erase all copies of

> the

> > message and attachments. The sender of

this email message does

not

> allow

> > the recipient to forward this email

message or attachments in

> whole or

> > in part by means of the internet.

Opinions, conclusions and

other

> > information in this message and

attachments that do not relate

to

> the

> > official business of Little Ttree are

neither given nor endorsed

> by it.

> > This email message and any attachments

are subject to copyright.

> >

> > Ms Ilanit Tof

> > B.A. (Psychophysiology/Psychology)

> > Advanced Diploma Healing with Wholefoods

> > PhD Holistic Nutrition (candidate)

> >

> > Little Tree Oriental Healing Arts

> > Helping you grow to new heights of

wellbeing

> > with Oriental Traditions and Modern

Nutrition

> >

> > ilanit@ <mailto:ilanit@>

> >

<mailto:ilanit@>www.littletree.com.au

> > <http://www.littletree.com.au>

> > <http://www.littletree.com.au> <http://www.littletree.com.au>

> > <http://www.littletree.com.au>

> >

-----------------------------------------------------------------

--

> -----

> >

>

March 10, 2006

I think that is a lovely idea!

xoxo...

RE: Re: in a pickle

Hi Reggie,

I have been thinking after all this Ipod talk, that it would be pretty fun to give one away at CyberMacro at some point. Using that to get more people involved, maybe in their starting up their own blogs. The author of the best blog entry winning it.

From: VeganMacrobiotics [mailto:VeganMacrobiotics ] On Behalf Of purplevegSent: Friday, March 10, 2006 6:00 PMTo: VeganMacrobiotics Subject: Re: in a pickle

-How much pickled stuff do you think one should eat in a day?I am bad with that. My acupuncturist asked about that and saurkraut. I must get back to eating it, remembering, and making some. I tried once and failed miserably.Thanks for the info Ilanit.Not ipod worthy tho ;)R-- In VeganMacrobiotics , Ilanit Tof wrote:>> > > thanks for your kind comments LouAnn> > L. Baldwin wrote:> > >Hi, Ilanit,> >You are so generous with your time and with all the information you provide. > > Regarding the pickles, if you get a chance, could you elaborate just a > >little?> >For the cauliflower, about how much shoyu, say for maybe 1/2 head > >average-size cauliflower? Then, fill totally up with water, to completely > >submerge?> > > >> > the trick seems to be to have the veggies subermed completely otherwise > they go off before they pickle and they tend to want to pop up...> > I always had the same questions about proportions and this used to put > me off from doing it, looking it up, do I boil the water etc? I think > that is probably important if you make salt pickles - and yes > proportions are useful but what i found in the last week with just > playing it by ear that they have all worked out really well and i have > made so many - orobably overdid it...> > so with the cauliflower - I put as much as I could of it into a jar - > depends on jar size - then put in some shoyu (could use tamari - if you > can get nama shaoyu you are lucky.> you can order it online at cybermacro.com> > it is unpasturised so you get nice enzymes too.> > anyway so I put some in - maybe 1/4 cup or a little more then added > water till it went the colour of bancha tea (I read that somewhere - in > an Aveline book?) then put the lid on and shook it, too the lid off and > covered with paper towel> > >Same question with the red radish/ume vinegar - proportion of ume > >vinegar/water/radish?> > > >> > I played it by ear - I guess I should take notes - I just kinda smelled > it to make sure it was sour and salty enough - it really depens ont he > jar size - been collecting all kinds of shapes and sizes> > >And when you say "in a jar of miso," do you mean dissolve a tsp, Tbsp., > >etc. of miso in boiling water, then add the veg.s then let sit a few days at > >room temp.? In a glass jar with a lid?> > > >> no I meant get a jar and put miso in in and then put hte veggies in it - > in a lot of Aveline kishi books - I have done it with carrot sna daikon > but this time used green beans from the garden. the miso will not last > as long as miso without it but does have the veggie essence in it -> leeks would be nice. So I would store it inthe fridge after a little while.> when I was in Holland I actually bought a jar of miso that had been > infused with dandelion greens and other herbs that way - it was hatcho mios.> South river miso in the US make s leek miso I think> > >Wow, green bean pickles in miso! Sounds excellent!> >Thanks, Ilanit!> >And b t w, I've been meaning to tell you how much I like your photo on > >Macrobiotics Today - adorable!> > > >> thank you! Just dont pickle any koalas! Unless you do it in Eucalyptus > leaves!> > Ilanit> > ------------------------------------------------------------------------> > Little Tree Pty Limited, Melbourne, Australia (Little Tree). ® > registered trademark, © copyright 2003. All rights reserved. This email > message and attachments may contain information that is confidential to > Little Tree. If you are not the intended recipient you cannot use, > distribute, forward or copy the message or attachments. In such a case, > please notify the sender by return email and erase all copies of the > message and attachments. The sender of this email message does not allow > the recipient to forward this email message or attachments in whole or > in part by means of the internet. Opinions, conclusions and other > information in this message and attachments that do not relate to the > official business of Little Ttree are neither given nor endorsed by it. > This email message and any attachments are subject to copyright.> > > > Ms Ilanit Tof> B.A. (Psychophysiology/Psychology)> Advanced Diploma Healing with Wholefoods> PhD Holistic Nutrition (candidate)> > Little Tree Oriental Healing Arts> Helping you grow to new heights of wellbeing> with Oriental Traditions and Modern Nutrition> > ilanit@... www.littletree.com.au > <http://www.littletree.com.au>> <http://www.littletree.com.au> <http://www.littletree.com.au>> <http://www.littletree.com.au>> > ------------------------------------------------------------------------>

March 10, 2006

hahahahahahahaha............YOU BET I DO!!!.........Oh, and I've got a good one for you to ask , Reg!...Ask her if she'd make the trip to visit you in Boca Raton for an ipod?!.............lolololololololol............By the way, I'm "feeling" much better.......the problem(s) causing the stress haven't lessened much....BUT, reading the post and posting my own (laughs) here with the group have helped TREMENDOUSLY!!!...more than all of you guys will ever know. And I'd like to THANK ALL of you for that!!!...I still have a very long way to go with mb...but I know that with all of your knowledge and support I will do/be okay! Warmest Wishes to ALL of you! Christypurpleveg wrote: I bet Christy thinks so too. Christy?????????Reg> > > > >Hi, Ilanit,> > >You are so generous with your time and with all the information > you provide. > > > Regarding the pickles, if you get a chance, could you elaborate > just a > > >little?> > >For the cauliflower, about how much shoyu, say for maybe 1/2 head > > >average-size cauliflower? Then, fill totally up with water, to > completely > > >submerge?> > > > > >> > > >

the trick seems to be to have the veggies subermed completely > otherwise > > they go off before they pickle and they tend to want to pop up...> > > > I always had the same questions about proportions and this used to > put > > me off from doing it, looking it up, do I boil the water etc? I > think > > that is probably important if you make salt pickles - and yes > > proportions are useful but what i found in the last week with just > > playing it by ear that they have all worked out really well and i > have > > made so many - orobably overdid it...> > > > so with the cauliflower - I put as much as I could of it into a > jar - >

> depends on jar size - then put in some shoyu (could use tamari - > if you > > can get nama shaoyu you are lucky.> > you can order it online at cybermacro.com> > > > it is unpasturised so you get nice enzymes too.> > > > anyway so I put some in - maybe 1/4 cup or a little more then > added > > water till it went the colour of bancha tea (I read that > somewhere - in > > an Aveline book?) then put the lid on and shook it, too the lid > off and > > covered with paper towel> > > > >Same question with the red radish/ume vinegar - proportion of ume > > >vinegar/water/radish?> > > >

> >> > > > I played it by ear - I guess I should take notes - I just kinda > smelled > > it to make sure it was sour and salty enough - it really depens > ont he > > jar size - been collecting all kinds of shapes and sizes> > > > >And when you say "in a jar of miso," do you mean dissolve a tsp, > Tbsp., > > >etc. of miso in boiling water, then add the veg.s then let sit a > few days at > > >room temp.? In a glass jar with a lid?> > > > > >> > no I meant get a jar and put miso in in and then put hte veggies > in it - > > in a lot of Aveline kishi books - I have done it with

carrot sna > daikon > > but this time used green beans from the garden. the miso will not > last > > as long as miso without it but does have the veggie essence in it -> > > leeks would be nice. So I would store it inthe fridge after a > little while.> > when I was in Holland I actually bought a jar of miso that had > been > > infused with dandelion greens and other herbs that way - it was > hatcho mios.> > South river miso in the US make s leek miso I think> > > > >Wow, green bean pickles in miso! Sounds excellent!> > >Thanks, Ilanit!> > >And b t w, I've been meaning to tell you how much I like your >

photo on > > >Macrobiotics Today - adorable!> > > > > >> > thank you! Just dont pickle any koalas! Unless you do it in > Eucalyptus > > leaves!> > > > Ilanit> > > > -------------------------------------------------------------------> -----> > > > Little Tree Pty Limited, Melbourne, Australia (Little Tree). ® > > registered trademark, © copyright 2003. All rights reserved. This > email > > message and attachments may contain information that is > confidential to > > Little Tree. If you are not the intended recipient you cannot use, > > distribute, forward or

copy the message or attachments. In such a > case, > > please notify the sender by return email and erase all copies of > the > > message and attachments. The sender of this email message does not > allow > > the recipient to forward this email message or attachments in > whole or > > in part by means of the internet. Opinions, conclusions and other > > information in this message and attachments that do not relate to > the > > official business of Little Ttree are neither given nor endorsed > by it. > > This email message and any attachments are subject to copyright.> > > >

> > > > Ms Ilanit Tof> > B.A. (Psychophysiology/Psychology)> > Advanced Diploma Healing with Wholefoods> > PhD Holistic Nutrition (candidate)> > > > Little Tree Oriental Healing Arts> > Helping you grow to new heights of wellbeing> > with Oriental Traditions and Modern Nutrition> > > > ilanit@ <mailto:ilanit@>> > <mailto:ilanit@>www.littletree.com.au > > <http://www.littletree.com.au>> > <http://www.littletree.com.au> <http://www.littletree.com.au>> > <http://www.littletree.com.au>> > > > -------------------------------------------------------------------> -----> >> > > > > > > > > > >

March 10, 2006

Sorry Reg...believe was asking Ilanit where she lives in Florida!...lol All the Best, Christypurpleveg wrote: LOL cute one????????????????Christy I'm really happy for you and really happy that things are moving along well for you and that this group is doing much of it.At least you know you have somewhere to go.Peace and Love,Reggie> > > > > > >Hi, Ilanit,> > > >You are so generous with your time and with all the > information > > you provide. > > > > Regarding the pickles, if you get a chance, could you > elaborate > > just a > > > >little?> > > >For the cauliflower, about how much shoyu, say for maybe 1/2 > head > > > >average-size cauliflower? Then, fill totally up with water, > to > > completely > > > >submerge?> > > > > > > >> > > > > > the trick seems to be to

have the veggies subermed completely > > otherwise > > > they go off before they pickle and they tend to want to pop > up...> > > > > > I always had the same questions about proportions and this > used to > > put > > > me off from doing it, looking it up, do I boil the water etc? > I > > think > > > that is probably important if you make salt pickles - and yes > > > proportions are useful but what i found in the last week with > just > > > playing it by ear that they have all worked out really well > and i > > have > > > made so many - orobably overdid it...> > > > > > so with the cauliflower - I put

as much as I could of it into > a > > jar - > > > depends on jar size - then put in some shoyu (could use > tamari - > > if you > > > can get nama shaoyu you are lucky.> > > you can order it online at cybermacro.com> > > > > > it is unpasturised so you get nice enzymes too.> > > > > > anyway so I put some in - maybe 1/4 cup or a little more then > > added > > > water till it went the colour of bancha tea (I read that > > somewhere - in > > > an Aveline book?) then put the lid on and shook it, too the > lid > > off and > > > covered with paper towel> > > >

> > >Same question with the red radish/ume vinegar - proportion of > ume > > > >vinegar/water/radish?> > > > > > > >> > > > > > I played it by ear - I guess I should take notes - I just > kinda > > smelled > > > it to make sure it was sour and salty enough - it really > depens > > ont he > > > jar size - been collecting all kinds of shapes and sizes> > > > > > >And when you say "in a jar of miso," do you mean dissolve a > tsp, > > Tbsp., > > > >etc. of miso in boiling water, then add the veg.s then let > sit a > > few days at > > >

>room temp.? In a glass jar with a lid?> > > > > > > >> > > no I meant get a jar and put miso in in and then put hte > veggies > > in it - > > > in a lot of Aveline kishi books - I have done it with carrot > sna > > daikon > > > but this time used green beans from the garden. the miso will > not > > last > > > as long as miso without it but does have the veggie essence in > it -> > > > > leeks would be nice. So I would store it inthe fridge after a > > little while.> > > when I was in Holland I actually bought a jar of miso that had > > been > > > infused with dandelion greens and

other herbs that way - it > was > > hatcho mios.> > > South river miso in the US make s leek miso I think> > > > > > >Wow, green bean pickles in miso! Sounds excellent!> > > >Thanks, Ilanit!> > > >And b t w, I've been meaning to tell you how much I like > your > > photo on > > > >Macrobiotics Today - adorable!> > > > > > > >> > > thank you! Just dont pickle any koalas! Unless you do it in > > Eucalyptus > > > leaves!> > > > > > Ilanit> > > > > > --------------------------------------------------------------->

----> > -----> > > > > > Little Tree Pty Limited, Melbourne, Australia (Little Tree). ® > > > registered trademark, © copyright 2003. All rights reserved. > This > > email > > > message and attachments may contain information that is > > confidential to > > > Little Tree. If you are not the intended recipient you cannot > use, > > > distribute, forward or copy the message or attachments. In > such a > > case, > > > please notify the sender by return email and erase all copies > of > > the > > > message and attachments. The sender of this email message does > not > > allow > > > the

recipient to forward this email message or attachments in > > whole or > > > in part by means of the internet. Opinions, conclusions and > other > > > information in this message and attachments that do not relate > to > > the > > > official business of Little Ttree are neither given nor > endorsed > > by it. > > > This email message and any attachments are subject to > copyright.> > > > > > > > > > > > Ms Ilanit Tof> > > B.A. (Psychophysiology/Psychology)> > > Advanced Diploma Healing with Wholefoods> > >

PhD Holistic Nutrition (candidate)> > > > > > Little Tree Oriental Healing Arts> > > Helping you grow to new heights of wellbeing> > > with Oriental Traditions and Modern Nutrition> > > > > > ilanit@ <mailto:ilanit@>> > > <mailto:ilanit@>www.littletree.com.au > > > <http://www.littletree.com.au>> > > <http://www.littletree.com.au> <http://www.littletree.com.au>> > > <http://www.littletree.com.au>> > > > > >

---------------------------------------------------------------> ----> > -----> > >> > > > > > > > > > > > > > > > > > > > > >

March 10, 2006

huh? I live in melbourne - but melbourne, victoria, australia - not

florida. Though I have been to florida a few times when we lived in NC

and when visiting in the US.

Christy Kinsinger wrote:

Sorry Reg...believe was asking Ilanit where she lives in

Florida!...lol

All the Best,

Christy

purpleveg wrote:

LOL

cute one

????????????????

Christy I'm really happy for you and really happy that things are

moving along well for you and that this group is doing much of it.

At least you know you have somewhere to go.

Peace and Love,

Reggie

> > >

> > > >Hi, Ilanit,

> > > >You are so generous with your time and with all

the

> information

> > you provide.

> > > > Regarding the pickles, if you get a chance,

could you

> elaborate

> > just a

> > > >little?

> > > >For the cauliflower, about how much shoyu, say for

maybe

1/2

> head

> > > >average-size cauliflower? Then, fill totally up

with

water,

> to

> > completely

> > > >submerge?

> > > >

> > >

> > > the trick seems to be to have the veggies subermed

completely

> > otherwise

> > > they go off before they pickle and they tend to want

to pop

> up...

> > >

> > > I always had the same questions about proportions and

this

> used to

> > put

> > > me off from doing it, looking it up, do I boil the

water

etc?

> I

> > think

> > > that is probably important if you make salt pickles -

and

yes

> > > proportions are useful but what i found in the last

week

with

> just

> > > playing it by ear that they have all worked out really

well

> and i

> > have

> > > made so many - orobably overdid it...

> > >

> > > so with the cauliflower - I put as much as I could of

it

into

> a

> > jar -

> > > depends on jar size - then put in some shoyu (could

use

> tamari -

> > if you

> > > can get nama shaoyu you are lucky.

> > > you can order it online at cybermacro.com

> > >

> > > it is unpasturised so you get nice enzymes too.

> > >

> > > anyway so I put some in - maybe 1/4 cup or a little

more

then

> > added

> > > water till it went the colour of bancha tea (I read

that

> > somewhere - in

> > > an Aveline book?) then put the lid on and shook it,

too the

> lid

> > off and

> > > covered with paper towel

> > >

> > > >Same question with the red radish/ume vinegar -

proportion

of

> ume

> > > >vinegar/water/radish?

> > > >

> > >

> > > I played it by ear - I guess I should take notes - I

just

> kinda

> > smelled

> > > it to make sure it was sour and salty enough - it

really

> depens

> > ont he

> > > jar size - been collecting all kinds of shapes and

sizes

> > >

> > > >And when you say "in a jar of miso," do you mean

dissolve

a

> tsp,

> > Tbsp.,

> > > >etc. of miso in boiling water, then add the veg.s

then let

> sit a

> > few days at

> > > >room temp.? In a glass jar with a lid?

> > > >

> > > no I meant get a jar and put miso in in and then put

hte

> veggies

> > in it -

> > > in a lot of Aveline kishi books - I have done it with

carrot

> sna

> > daikon

> > > but this time used green beans from the garden. the

miso

will

> not

> > last

> > > as long as miso without it but does have the veggie

essence

in

> it -

> >

> > > leeks would be nice. So I would store it inthe fridge

after

a

> > little while.

> > > when I was in Holland I actually bought a jar of miso

that

had

> > been

> > > infused with dandelion greens and other herbs that way

- it

> was

> > hatcho mios.

> > > South river miso in the US make s leek miso I think

> > >

> > > >Wow, green bean pickles in miso! Sounds excellent!

> > > >Thanks, Ilanit!

> > > >And b t w, I've been meaning to tell you how

much I like

> your

> > photo on

> > > >Macrobiotics Today - adorable!

> > > >

> > > thank you! Just dont pickle any koalas! Unless you do

it in

> > Eucalyptus

> > > leaves!

> > >

> > > Ilanit

> > >

-------------------------------------------------------------

--

> ----

> > -----

> > >

> > > Little Tree Pty Limited, Melbourne, Australia (Little

Tree).

®

reserved.

> This

> > email

> > > message and attachments may contain information that

is

> > confidential to

> > > Little Tree. If you are not the intended recipient you

cannot

> use,

> > > distribute, forward or copy the message or

attachments. In

> such a

> > case,

> > > please notify the sender by return email and erase all

copies

> of

> > the

> > > message and attachments. The sender of this email

message

does

> not

> > allow

> > > the recipient to forward this email message or

attachments

in

> > whole or

> > > in part by means of the internet. Opinions,

conclusions and

> other

> > > information in this message and attachments that do

not

relate

> to

> > the

> > > official business of Little Ttree are neither given

nor

> endorsed

> > by it.

> > > This email message and any attachments are subject to

> copyright.

> > >

> > > Ms Ilanit Tof

> > > B.A. (Psychophysiology/Psychology)

> > > Advanced Diploma Healing with Wholefoods

> > > PhD Holistic Nutrition (candidate)

> > >

> > > Little Tree Oriental Healing Arts

> > > Helping you grow to new heights of wellbeing

> > > with Oriental Traditions and Modern Nutrition

> > >

> > > ilanit@ <mailto:ilanit@>

> > > <mailto:ilanit@>www.littletree.com.au

<http://www.littletree.com.au>

> > >

-------------------------------------------------------------

--

> ----

> > -----

> > >

> >

March 10, 2006

Sorry....yeah, I know...I can forget the ipod!!!..."sob"Ilanit Tof wrote: huh? I live in melbourne - but melbourne, victoria, australia - not florida. Though I have been to florida a few times when we lived in NC and when visiting in the US.Christy Kinsinger wrote:> Sorry Reg...believe was asking Ilanit where she lives in > Florida!...lol> > All the Best,> Christy>> purpleveg wrote:>> LOL cute one> ????????????????> Christy I'm really happy for you and really happy that things are> moving along well for you and that this group is doing much of it.> At least you know you have somewhere to go.> Peace and Love,> Reggie>> > > > >> > > > >Hi, Ilanit,> > > > >You are so generous with your time and with all the> > information> > > you provide.> > > > > Regarding the pickles, if you get a chance, could you> > elaborate> > > just a> > > > >little?> > > > >For the cauliflower, about how much shoyu, say for maybe> 1/2> > head> > > > >average-size cauliflower? Then, fill totally up with> water,> > to> > > completely> > > >

>submerge?> > > > > > > > > >> > > >> > > > the trick seems to be to have the veggies subermed> completely> > > otherwise> > > > they go off before they pickle and they tend to want to pop> > up...> > > >> > > > I always had the same questions about proportions and this> > used to> > > put> > > > me off from doing it, looking it up, do I boil the water> etc?> > I> > > think> > > > that is probably important if you make salt pickles - and> yes> > > > proportions are useful but what i found in the last week> with> > just> > > > playing it by ear that they have all worked out really well> > and i> > > have> > > > made so many - orobably overdid it...>

> > >> > > > so with the cauliflower - I put as much as I could of it> into> > a> > > jar -> > > > depends on jar size - then put in some shoyu (could use> > tamari -> > > if you> > > > can get nama shaoyu you are lucky.> > > > you can order it online at cybermacro.com> > > >> > > > it is unpasturised so you get nice enzymes too.> > > >> > > > anyway so I put some in - maybe 1/4 cup or a little more> then> > > added> > > > water till it went the colour of bancha tea (I read that> > > somewhere - in> > > > an Aveline book?) then put the lid on and shook it, too the> > lid> > > off and> > > > covered with paper towel> > > >> > > > >Same question with the red

radish/ume vinegar - proportion> of> > ume> > > > >vinegar/water/radish?> > > > > > > > > >> > > >> > > > I played it by ear - I guess I should take notes - I just> > kinda> > > smelled> > > > it to make sure it was sour and salty enough - it really> > depens> > > ont he> > > > jar size - been collecting all kinds of shapes and sizes> > > >> > > > >And when you say "in a jar of miso," do you mean dissolve> a> > tsp,> > > Tbsp.,> > > > >etc. of miso in boiling water, then add the veg.s then let> > sit a> > > few days at> > > > >room temp.? In a glass jar with a lid?> > > > > > > > > >> > > > no I meant get a jar and put miso

in in and then put hte> > veggies> > > in it -> > > > in a lot of Aveline kishi books - I have done it with carrot> > sna> > > daikon> > > > but this time used green beans from the garden. the miso> will> > not> > > last> > > > as long as miso without it but does have the veggie essence> in> > it -> > >> > > > leeks would be nice. So I would store it inthe fridge after> a> > > little while.> > > > when I was in Holland I actually bought a jar of miso that> had> > > been> > > > infused with dandelion greens and other herbs that way - it> > was> > > hatcho mios.> > > > South river miso in the US make s leek miso I think> > > >> > > > >Wow, green bean pickles in miso! Sounds

excellent!> > > > >Thanks, Ilanit!> > > > >And b t w, I've been meaning to tell you how much I like> > your> > > photo on> > > > >Macrobiotics Today - adorable!> > > > > > > > > >> > > > thank you! Just dont pickle any koalas! Unless you do it in> > > Eucalyptus> > > > leaves!> > > >> > > > Ilanit> > > >> > > > -------------------------------------------------------------> --> > ----> > > -----> > > >> > > > Little Tree Pty Limited, Melbourne, Australia (Little Tree).> ®> > > > registered trademark, © copyright 2003. All rights reserved.> > This> > > email> > > > message and attachments may contain information that is> > >

confidential to> > > > Little Tree. If you are not the intended recipient you> cannot> > use,> > > > distribute, forward or copy the message or attachments. In> > such a> > > case,> > > > please notify the sender by return email and erase all> copies> > of> > > the> > > > message and attachments. The sender of this email message> does> > not> > > allow> > > > the recipient to forward this email message or attachments> in> > > whole or> > > > in part by means of the internet. Opinions, conclusions and> > other> > > > information in this message and attachments that do not> relate> > to> > > the> > > > official business of Little Ttree are neither given nor> > endorsed> > > by

it.> > > > This email message and any attachments are subject to> > copyright.> > > > > > > > > > > > > > > > Ms Ilanit Tof> > > > B.A. (Psychophysiology/Psychology)> > > > Advanced Diploma Healing with Wholefoods> > > > PhD Holistic Nutrition (candidate)> > > >> > > > Little Tree Oriental Healing Arts> > > > Helping you grow to new heights of wellbeing> > > > with Oriental Traditions and Modern Nutrition> > > >> > > > ilanit@ > > > > www.littletree.com.au> > > > >> > > > > > > >> > >

> >> > > >> > > > -------------------------------------------------------------> --> > ----> > > -----> > > >> > >> > >> > >> > >> > >> > >> > >> > >> > >> > >> > >

March 11, 2006

Now I'm in a pickle. If daikon is too cooling what do I do when the

temperature is 105 in the shade? Or is there another meaning to "too

cooling"?

I know cucumbers are helpful to lower body temperature.

Help!!!!

B.

purpleveg wrote:

acupuncturist told me no daikon too cooling.

He also said try to stay away from hummus or chick peas in general, tofu, chocolate and a whole bunch of other stuff I usually listen with.

-How much pickled stuff do you think one should eat in a day?

I get to show off my reading skills (LOL) - according to "The Macrobiotic Way to Total Health" by Michio Kushi and Jack ---

For people in general good health 1 tablespoon daily to aid in

digestion.

Seems to me grated daikon is touted for the same reason i.e. aid

in

digestion in connection with white fish.

B

March 11, 2006

in Chinese medicine certain veggies are seen as cooling. In mb though

roots are quite yang and have a gathering energy. But if you boil

daikon and let it cool it does feel kinda coldish - more so that even

if you eat it raw!

I think if you combine it with carrots and some ginger and sometimes in

miso it is fine...

yes cucumbers are pretty cold! But nice!

Bender wrote:

Now I'm in a pickle. If daikon is too cooling what do I do when the

temperature is 105 in the shade? Or is there another meaning to "too

cooling"?

I know cucumbers are helpful to lower body temperature.

Help!!!!

B.

purpleveg wrote:

acupuncturist told me no daikon too cooling.

He also said try to stay away from hummus or chick peas in general, tofu, chocolate and a whole bunch of other stuff I usually listen with.

-How much pickled stuff do you think one should eat in a day?

I get to show off my reading skills (LOL) - according to "The Macrobiotic Way to Total Health" by Michio Kushi and Jack ---

For people in general good health 1 tablespoon daily to aid in

digestion.

Seems to me grated daikon is touted for the same reason i.e. aid

in

digestion in connection with white fish.

B

--

Ilanit Tof - Signature

Ilanit

Ms Ilanit Tof

B.A. (Psychophysiology/Psychology)

Advanced Diploma Healing with Wholefoods

PhD Holistic Nutrition (candidate)

Little Tree Oriental Healing Arts

Helping you grow to new heights of wellbeing

with Oriental Traditions and Modern Nutrition

ilanit@...

March 16, 2006

Ok, back from the house wares convention

in Chicago. So

now it is time to get the macro match feature going at CyberMacro.

All of you give me your ideas for

questions. That’s a great idea Reggie! Easiest meal, that would make for

an interesting question. Sorry but I can’t give you free Ipod’s for

your participation. I would like as many of you to put your profiles up as I

launch this at CyberMacro. It will not be just geared to dating, but also

making connections with others too.

Glad to hear the feedback from a few of

you that you like the idea for the ipod contest for the blogs at CyberMacro.

That will be a bit later on.

From: VeganMacrobiotics [mailto:VeganMacrobiotics ] On Behalf Of purpleveg

Sent: Friday, March 10, 2006 10:57

PM

Subject: Re:

in a pickle

-fav mb rest?

easiest meal

fav condom err I mean condiment

anyone else have some questions to help out?

Reg

-- In VeganMacrobiotics ,

" "

wrote:

>

> Funny you should ask about the dating

feature. A new one has been

under

> development, and the person that had been

working on it for me

just overall

> completed it a day or so ago. I only need to

get in the dating

profile

> questions to ask poeple, like what song is

playing on your Ipod

now?

>

> _____

>

> From: VeganMacrobiotics

> [mailto:VeganMacrobiotics ]

On Behalf Of purpleveg

> Sent: Friday, March 10, 2006 6:23 PM

> To: VeganMacrobiotics

> Subject: Re: in a pickle

>

> -Tres cool idea .

> Did everyone read that? You must go to

CyberMacro and get busy!

> What happened to your dating thing? Opt

against it?

> Reggie

>

> -- In VeganMacrobiotics ,

" " <gary@>

> wrote:

> >

> > Hi Reggie,

> >

> > I have been thinking after all this Ipod

talk, that it would be

> pretty fun

> > to give one away at CyberMacro at some

point. Using that to get

> more people

> > involved, maybe in their starting up

their own blogs. The author

> of the best

> > blog entry winning it.

> >

> > _____

> >

> > From: VeganMacrobiotics

> > [mailto:VeganMacrobiotics ]

On Behalf Of purpleveg

> > Sent: Friday, March 10, 2006 6:00 PM

> > To: VeganMacrobiotics

> > Subject: Re: in a

pickle

> >

> > -How much pickled stuff do you think one

should eat in a day?

> > I am bad with that. My

acupuncturist asked about that and

> > saurkraut. I must get back to

eating it, remembering, and

making

> > some. I tried once and failed

miserably.

> > Thanks for the info Ilanit.

> > Not ipod worthy tho

> > R

> > -- In VeganMacrobiotics ,

Ilanit Tof <ilanit@>

> > wrote:

> > >

> > > thanks for your kind comments

LouAnn

> > >

> > > L. Baldwin

wrote:

> > >

> > > >Hi, Ilanit,

> > > >You are so generous with your

time and with all the

information

> > you provide.

> > > > Regarding the pickles,

if you get a chance, could you

> elaborate

> > just a

> > > >little?

> > > >For the cauliflower, about how

much shoyu, say for maybe 1/2

> head

> > > >average-size cauliflower?

Then, fill totally up with water,

to

> > completely

> > > >submerge?

> > > >

> > >

> > > the trick seems to be to have the

veggies subermed completely

> > otherwise

> > > they go off before they pickle and

they tend to want to pop

up...

> > >

> > > I always had the same questions

about proportions and this

used

> to

> > put

> > > me off from doing it, looking it

up, do I boil the water etc?

I

> > think

> > > that is probably important if you

make salt pickles - and yes

> > > proportions are useful but what i

found in the last week with

> just

> > > playing it by ear that they have

all worked out really well

and

> i

> > have

> > > made so many - orobably overdid

it...

> > >

> > > so with the cauliflower - I put as

much as I could of it into

a

> > jar -

> > > depends on jar size - then put in

some shoyu (could use

tamari -

> > if you

> > > can get nama shaoyu you are lucky.

> > > you can order it online at

cybermacro.com

> > >

> > > it is unpasturised so you get nice

enzymes too.

> > >

> > > anyway so I put some in - maybe 1/4

cup or a little more then

> > added

> > > water till it went the colour of

bancha tea (I read that

> > somewhere - in

> > > an Aveline book?) then put the lid

on and shook it, too the

lid

> > off and

> > > covered with paper towel

> > >

> > > >Same question with the red

radish/ume vinegar - proportion of

> ume

> > > >vinegar/water/radish?

> > > >

> > >

> > > I played it by ear - I guess I

should take notes - I just

kinda

> > smelled

> > > it to make sure it was sour and

salty enough - it really

depens

> > ont he

> > > jar size - been collecting all

kinds of shapes and sizes

> > >

> > > >And when you say " in a jar

of miso, " do you mean dissolve a

> tsp,

> > Tbsp.,

> > > >etc. of miso in boiling water,

then add the veg.s then let

sit

> a

> > few days at

> > > >room temp.? In a glass

jar with a lid?

> > > >

> > > no I meant get a jar and put miso

in in and then put hte

veggies

> > in it -

> > > in a lot of Aveline kishi books - I

have done it with carrot

sna

> > daikon

> > > but this time used green beans from

the garden. the miso will

> not

> > last

> > > as long as miso without it but does

have the veggie essence in

> it -

> >

> > > leeks would be nice. So I would

store it inthe fridge after a

> > little while.

> > > when I was in Holland I actually bought a jar of miso that

had

> > been

> > > infused with dandelion greens and

other herbs that way - it

was

> > hatcho mios.

> > > South river miso in the US make s leek

miso I think

> > >

> > > >Wow, green bean pickles in

miso! Sounds excellent!

> > > >Thanks, Ilanit!

> > > >And b t w, I've

been meaning to tell you how much I like

your

> > photo on

> > > >Macrobiotics Today - adorable!

> > > >

> > > thank you! Just dont pickle any

koalas! Unless you do it in

> > Eucalyptus

> > > leaves!

> > >

> > > Ilanit

> > >

---------------------------------------------------------------

--

> --

> > -----

> > >

> > > Little Tree Pty Limited, Melbourne, Australia

(Little Tree). R

> > > registered trademark, C copyright

> This

> > email

> > > message and attachments may contain

information that is

> > confidential to

> > > Little Tree. If you are not the

intended recipient you cannot

> use,

> > > distribute, forward or copy the

message or attachments. In

such

> a

> > case,

> > > please notify the sender by return

email and erase all copies

of

> > the

> > > message and attachments. The sender

of this email message does

> not

> > allow

> > > the recipient to forward this email

message or attachments in

> > whole or

> > > in part by means of the internet.

Opinions, conclusions and

> other

> > > information in this message and

attachments that do not relate

> to

> > the

> > > official business of Little Ttree

are neither given nor

endorsed

> > by it.

> > > This email message and any

attachments are subject to

copyright.

> > >

> > > Ms Ilanit Tof

> > > B.A. (Psychophysiology/Psychology)

> > > Advanced Diploma Healing with

Wholefoods

> > > PhD Holistic Nutrition (candidate)

> > >

> > > Little Tree Oriental Healing Arts

> > > Helping you grow to new heights of

wellbeing

> > > with Oriental Traditions and Modern

Nutrition

> > >

> > > ilanit@ <mailto:ilanit@>

> > >

<mailto:ilanit@>www.littletree.com.au

> > > <http://www.littletree.com.au> <http://www.littletree.com.au>

> > >

---------------------------------------------------------------

--

> --

> > -----

> > >

> >

March 16, 2006

Hi , You mentioned I believe on your site that the macro mates is not just for singles but for others to find each other. I timidly tried, and then got scared, thinking either someone would get the wrong idea, or maybe it asked for some id and I wasn't sure what to do- or maybe both :>) I've conquered other technical challenges, so I'm sure, one day, I will conquer this one too. Also the challenge of even getting near an Ipod - suddenly I know what it feels to be "old" or rather outdated??? Klara wrote: Ok, back from the house wares convention in Chicago. So now it is time to get the macro match feature going at CyberMacro. All of you give me your ideas for questions. That’s a great idea Reggie! Easiest meal, that would make for an interesting question. Sorry but I can’t give you free Ipod’s for your participation. I would like as many of you to put your profiles up as I launch this at CyberMacro. It will not be just geared to dating, but also making connections with

others too. Glad to hear the feedback from a few of you that you like the idea for the ipod contest for the blogs at CyberMacro. That will be a bit later on. From: VeganMacrobiotics [mailto:VeganMacrobiotics ] On Behalf Of purplevegSent: Friday, March 10, 2006 10:57 PMTo: VeganMacrobiotics Subject: Re: in a pickle -fav mb rest?easiest mealfav condom err I mean condimentanyone else have some questions to help out?Reg-- In VeganMacrobiotics , " " wrote:>> Funny you should ask about the dating feature. A new one has been under> development, and the person that had been working on it for me just overall> completed it a day or so ago. I only need to get in the dating profile> questions to ask poeple, like what song is playing on your Ipod now?> > > > > > > > _____ > > From: VeganMacrobiotics > [mailto:VeganMacrobiotics ]

On Behalf Of purpleveg> Sent: Friday, March 10, 2006 6:23 PM> To: VeganMacrobiotics > Subject: Re: in a pickle> > > > -Tres cool idea .> Did everyone read that? You must go to CyberMacro and get busy!> What happened to your dating thing? Opt against it?> Reggie> > -- In VeganMacrobiotics , " " <gary@> > wrote:> >> > Hi Reggie,> > > > > > > > I have been thinking after all this Ipod talk, that it would be > pretty fun> > to give one away at CyberMacro at some point. Using that to get > more people> > involved, maybe in their starting up their own

blogs. The author > of the best> > blog entry winning it.> > > > > > > > > > > > > > > > _____ > > > > From: VeganMacrobiotics > > [mailto:VeganMacrobiotics ] On Behalf Of purpleveg> > Sent: Friday, March 10, 2006 6:00 PM> > To: VeganMacrobiotics > > Subject: Re: in a pickle> > > > > > > > -How much pickled stuff do you think one should eat in a day?> > I am bad with that. My acupuncturist asked about that and > > saurkraut. I must get back to eating it, remembering, and making

> > some. I tried once and failed miserably.> > Thanks for the info Ilanit.> > Not ipod worthy tho > > R> > -- In VeganMacrobiotics , Ilanit Tof <ilanit@> > > wrote:> > >> > > > > > > > > thanks for your kind comments LouAnn> > > > > > L. Baldwin

wrote:> > > > > > >Hi, Ilanit,> > > >You are so generous with your time and with all the information > > you provide. > > > > Regarding the pickles, if you get a chance, could you > elaborate > > just a > > > >little?> > > >For the cauliflower, about how much shoyu, say for maybe 1/2 > head > > > >average-size cauliflower? Then, fill totally up

with water, to > > completely > > > >submerge?> > > > > > > >> > > > > > the trick seems to be to have the veggies subermed completely > > otherwise > > > they go off before they pickle and they tend to want to pop up...> > > > > > I always had the same questions about proportions and this used

> to > > put > > > me off from doing it, looking it up, do I boil the water etc? I > > think > > > that is probably important if you make salt pickles - and yes > > > proportions are useful but what i found in the last week with > just > > > playing it by ear that they have all worked out really well and > i > > have > > > made so many -

orobably overdid it...> > > > > > so with the cauliflower - I put as much as I could of it into a > > jar - > > > depends on jar size - then put in some shoyu (could use tamari - > > if you > > > can get nama shaoyu you are lucky.> > > you can order it online at cybermacro.com> > > > > > it is unpasturised so you get nice enzymes too.> > > > > > anyway so I put some in - maybe 1/4 cup or a little more then > > added > > > water till it went the colour of bancha tea (I read that > > somewhere - in > > > an Aveline book?) then put the lid on and shook it, too the lid > > off and > > > covered with paper towel> > > > > > >Same question with the red radish/ume vinegar - proportion of > ume > > >

>vinegar/water/radish?> > > > > > > >> > > > > > I played it by ear - I guess I should take notes - I just kinda > > smelled > > > it to make sure it was sour and salty enough - it really depens > > ont he > > > jar size - been collecting all kinds of shapes and sizes> > > > > > >And when you say "in a jar of miso," do you mean dissolve a

> tsp, > > Tbsp., > > > >etc. of miso in boiling water, then add the veg.s then let sit > a > > few days at > > > >room temp.? In a glass jar with a lid?> > > > > > > >> > > no I meant get a jar and put miso in in and then put hte veggies > > in it - > > > in a lot of Aveline kishi books - I have done it with

carrot sna > > daikon > > > but this time used green beans from the garden. the miso will > not > > last > > > as long as miso without it but does have the veggie essence in > it -> > > > > leeks would be nice. So I would store it inthe fridge after a > > little while.> > > when I was in Holland I actually bought a jar of miso that had > > been > > > infused with dandelion greens and other herbs that way - it was > > hatcho mios.> > > South river miso in the US make s leek miso I think> > > > > > >Wow, green bean pickles in miso! Sounds excellent!> > > >Thanks, Ilanit!> > > >And b t w, I've been meaning to tell you how much I like your > > photo on > > > >Macrobiotics Today - adorable!> > > > > > > >> > > thank you! Just dont pickle any koalas! Unless you do it in > > Eucalyptus > > > leaves!> > > > > > Ilanit> > > > > > -----------------------------------------------------------------> --> > -----> > >

> > > Little Tree Pty Limited, Melbourne, Australia (Little Tree). R > > > registered trademark, C copyright 2003. All rights reserved. > This > > email > > > message and attachments may contain information that is > > confidential to > > > Little Tree. If you are not the intended recipient you cannot > use, > > > distribute, forward or copy the message or attachments. In such > a > > case, > > > please notify the sender by return email and erase all copies of > > the > > > message and attachments. The sender of this email message does > not > > allow > > > the recipient to forward this email message or attachments in > > whole or > > > in part by means of the internet. Opinions, conclusions and > other > > > information in this message and attachments that do not relate > to > > the > > > official business of Little Ttree are neither given nor endorsed > > by it. > > > This email message and any attachments are subject to copyright.> > > > > > > > > > > > Ms Ilanit Tof> > > B.A. (Psychophysiology/Psychology)> > > Advanced Diploma Healing with Wholefoods> > > PhD Holistic Nutrition (candidate)> > > > > > Little Tree Oriental Healing Arts> > > Helping you grow to new heights of wellbeing> > > with Oriental Traditions and Modern Nutrition> > > > > > ilanit@ <mailto:ilanit@>> > > <mailto:ilanit@>www.littletree.com.au > > > <http://www.littletree.com.au>> > > <http://www.littletree.com.au> <http://www.littletree.com.au>> > > <http://www.littletree.com.au>> > > > > > -----------------------------------------------------------------> --> > -----> > >> > > > >

> > > > > > > > > > > > >

March 16, 2006

just put down that you are looking for friends online and are

(happily?!) married....

I wouldn't know what to do with an ipod either and I am still (just)

this side of 30

Klara LeVine wrote:

Hi ,

You mentioned I believe on your site that the macro mates is not

just for singles but for others to find each other. I timidly tried,

and then got scared, thinking either someone would get the wrong idea,

or maybe it asked for some id and I wasn't sure what to do- or maybe

both :>)

I've conquered other technical challenges, so I'm sure, one day,

I will conquer this one too. Also the challenge of even getting near

an Ipod - suddenly I know what it feels to be "old" or rather

outdated???

Klara

wrote:

Ok, back

from the house wares convention in Chicago. So now it is time to get the

macro match feature going at CyberMacro.

All of you

give me your ideas for questions. That’s a great idea Reggie! Easiest

meal, that would make for an interesting question. Sorry but I can’t

give you free Ipod’s for your participation. I would like as many of

you to put your profiles up as I launch this at CyberMacro. It will not

be just geared to dating, but also making connections with others too.

Glad to hear

the feedback from a few of you that you like the idea for the ipod

contest for the blogs at CyberMacro. That will be a bit later on.

Ilanit Tof - Signature

Ilanit

Ms Ilanit Tof

B.A. (Psychophysiology/Psychology)

Advanced Diploma Healing with Wholefoods

PhD Holistic Nutrition (candidate)

Little Tree Oriental Healing Arts

Helping you grow to new heights of wellbeing

with Oriental Traditions and Modern Nutrition

ilanit@...

March 17, 2006

Hi Klara,

The new dating feature is not up yet at

CyberMacro. What is there at the moment is the old one and not active, it is

being replaced. When I mentioned making connections with others besides dating,

I really meant just making friends, pen pals etc. When one sets up a profile, they

could select that so it would be clear.

Hope to show everyone the new site soon.

Hey, you are not outdated! Not everyone

needs to own an Ipod.

From: VeganMacrobiotics [mailto:VeganMacrobiotics ] On Behalf Of Klara LeVine

Sent: Friday, March 17, 2006 2:09

AM

Subject: RE:

Re: in a pickle

Hi ,

You mentioned I believe on your site that the macro mates is not just

for singles but for others to find each other. I timidly tried, and then

got scared, thinking either someone would get the wrong idea, or maybe it asked

for some id and I wasn't sure what to do- or maybe both :>)

I've conquered other technical challenges, so I'm sure, one day, I will

conquer this one too. Also the challenge of even getting near an Ipod -

suddenly I know what it feels to be " old " or rather outdated???

Klara

wrote:

Ok, back from the house wares convention

in Chicago. So now it is

time to get the macro match feature going at CyberMacro.

All of you give me your ideas for

questions. That’s a great idea Reggie! Easiest meal, that would make for

an interesting question. Sorry but I can’t give you free Ipod’s for

your participation. I would like as many of you to put your profiles up as I

launch this at CyberMacro. It will not be just geared to dating, but also

making connections with others too.

Glad to hear the feedback from a few of

you that you like the idea for the ipod contest for the blogs at CyberMacro.

That will be a bit later on.

From: VeganMacrobiotics

[mailto:VeganMacrobiotics ]

On Behalf Of purpleveg

Sent: Friday, March 10, 2006 10:57

PM

Subject: Re:

in a pickle

-fav mb rest?

easiest meal

fav condom err I mean condiment

anyone else have some questions to help

out?

Reg

-- In VeganMacrobiotics ,

" "

wrote:

>

> Funny you should ask about the dating

feature. A new one has been

under

> development, and the person that had been

working on it for me

just overall

> completed it a day or so ago. I only need to

get in the dating

profile

> questions to ask poeple, like what song is

playing on your Ipod

now?

>

> _____

>

> From: VeganMacrobiotics

> [mailto:VeganMacrobiotics ]

On Behalf Of purpleveg

> Sent: Friday, March 10, 2006 6:23 PM

> To: VeganMacrobiotics

> Subject: Re: in a pickle

>

> -Tres cool idea .

> Did everyone read that? You must go to

CyberMacro and get busy!

> What happened to your dating thing? Opt

against it?

> Reggie

>

> -- In VeganMacrobiotics ,

" " <gary@>

> wrote:

> >

> > Hi Reggie,

> >

> > I have been thinking after all this Ipod

talk, that it would be

> pretty fun

> > to give one away at CyberMacro at some

point. Using that to get

> more people

> > involved, maybe in their starting up

their own blogs. The author

> of the best

> > blog entry winning it.

> >

> > _____

> >

> > From: VeganMacrobiotics

> > [mailto:VeganMacrobiotics ]

On Behalf Of purpleveg

> > Sent: Friday, March 10, 2006 6:00 PM

> > To: VeganMacrobiotics

> > Subject: Re: in a

pickle

> >

> > -How much pickled stuff do you think one

should eat in a day?

> > I am bad with that. My

acupuncturist asked about that and

> > saurkraut. I must get back to

eating it, remembering, and

making

> > some. I tried once and failed

miserably.

> > Thanks for the info Ilanit.

> > Not ipod worthy tho

> > R

> > -- In VeganMacrobiotics ,

Ilanit Tof <ilanit@>

> > wrote:

> > >

> > > thanks for your kind comments

LouAnn

> > >

> > > L. Baldwin wrote:

> > >

> > > >Hi, Ilanit,

> > > >You are so generous with your

time and with all the

information

> > you provide.

> > > > Regarding the pickles,

if you get a chance, could you

> elaborate

> > just a

> > > >little?

> > > >For the cauliflower, about how

much shoyu, say for maybe 1/2

> head

> > > >average-size cauliflower?

Then, fill totally up with water,

to

> > completely

> > > >submerge?

> > > >

> > >

> > > the trick seems to be to have the

veggies subermed completely

> > otherwise

> > > they go off before they pickle and

they tend to want to pop

up...

> > >

> > > I always had the same questions

about proportions and this

used

> to

> > put

> > > me off from doing it, looking it

up, do I boil the water etc?

I

> > think

> > > that is probably important if you

make salt pickles - and yes

> > > proportions are useful but what i

found in the last week with

> just

> > > playing it by ear that they have

all worked out really well

and

> i

> > have

> > > made so many - orobably overdid

it...

> > >

> > > so with the cauliflower - I put as

much as I could of it into

a

> > jar -

> > > depends on jar size - then put in

some shoyu (could use

tamari -

> > if you

> > > can get nama shaoyu you are lucky.

> > > you can order it online at

cybermacro.com

> > >

> > > it is unpasturised so you get nice

enzymes too.

> > >

> > > anyway so I put some in - maybe 1/4

cup or a little more then

> > added

> > > water till it went the colour of

bancha tea (I read that

> > somewhere - in

> > > an Aveline book?) then put the lid

on and shook it, too the

lid

> > off and

> > > covered with paper towel

> > >

> > > >Same question with the red

radish/ume vinegar - proportion of

> ume

> > > >vinegar/water/radish?

> > > >

> > >

> > > I played it by ear - I guess I

should take notes - I just

kinda

> > smelled

> > > it to make sure it was sour and

salty enough - it really

depens

> > ont he

> > > jar size - been collecting all

kinds of shapes and sizes

> > >

> > > >And when you say " in a jar

of miso, " do you mean dissolve a

> tsp,

> > Tbsp.,

> > > >etc. of miso in boiling water,

then add the veg.s then let

sit

> a

> > few days at

> > > >room temp.? In a glass

jar with a lid?

> > > >

> > > no I meant get a jar and put miso

in in and then put hte

veggies

> > in it -

> > > in a lot of Aveline kishi books - I

have done it with carrot

sna

> > daikon

> > > but this time used green beans from

the garden. the miso will

> not

> > last

> > > as long as miso without it but does

have the veggie essence in

> it -

> >

> > > leeks would be nice. So I would

store it inthe fridge after a

> > little while.

> > > when I was in Holland

I actually bought a jar of miso that had

> > been

> > > infused with dandelion greens and

other herbs that way - it

was

> > hatcho mios.

> > > South river miso in the US

make s leek miso I think

> > >

> > > >Wow, green bean pickles in

miso! Sounds excellent!

> > > >Thanks, Ilanit!

> > > >And b t w, I've

been meaning to tell you how much I like

your

> > photo on

> > > >Macrobiotics Today - adorable!

> > > >

> > > thank you! Just dont pickle any

koalas! Unless you do it in

> > Eucalyptus

> > > leaves!

> > >

> > > Ilanit

> > >

---------------------------------------------------------------

--

> --

> > -----

> > >

> > > Little Tree Pty Limited, Melbourne, Australia

(Little Tree). R

> > > registered trademark, C copyright

> This

> > email

> > > message and attachments may contain

information that is

> > confidential to

> > > Little Tree. If you are not the

intended recipient you cannot

> use,

> > > distribute, forward or copy the

message or attachments. In

such

> a

> > case,

> > > please notify the sender by return

email and erase all copies

of

> > the

> > > message and attachments. The sender

of this email message does

> not

> > allow

> > > the recipient to forward this email

message or attachments in

> > whole or

> > > in part by means of the internet.

Opinions, conclusions and

> other

> > >

information in this message and attachments that do not relate

> to

> > the

> > > official business of Little Ttree

are neither given nor

endorsed

> > by it.

> > > This email message and any

attachments are subject to

copyright.

> > >

> > > Ms Ilanit Tof

> > >

B.A. (Psychophysiology/Psychology)

> > > Advanced Diploma Healing with

Wholefoods

> > > PhD Holistic Nutrition (candidate)

> > >

> > > Little Tree Oriental Healing Arts

> > > Helping you grow to new heights of

wellbeing

> > > with Oriental Traditions and Modern

Nutrition

> > >

> > > ilanit@ <mailto:ilanit@>

> > >

<mailto:ilanit@>www.littletree.com.au

> > > <http://www.littletree.com.au> <http://www.littletree.com.au>

> > >

> > > ---------------------------------------------------------------

--

> --

> > -----

> > >

> >

March 19, 2006

I got lots of MP3 files on your hard

drive, so an IPod makes sense for me. If you have most of your music on Cd’s,

that is fine too so an IPod is not as important then.

I knew my 13 year old nephew wanted one

for his birthday, so I said to my folks, we are getting him one. Yes, I know it

was $199.00, but I just had this odd sense that if we did that, somehow something

good would come our way to balance out doing that. Oddly enough a customer

bought an item from us online that not only does not generate any interest at

all, but more than that, just bought it online without questioning the price,

if they had, they would have gotten a much lower one as we can not advertise it

lower. I think we made something like $249 on the purchase so the universe in

the end did provide!

What I did was I order the ipod for my

nephew online via apple’s site, and got engraving on it, Happy 13th

Brad. His 13th birthday had significance, and that did not escape

him. I also got him a $15.00 itunes gift card and we gave him to that first

just to make him think that is all he was getting. Even with that, he was very

happy. But when he opened his Ipod, all was worth it. Unfortunately his brother

a few months later apparently broke it, and Brad wanted to send it back to

Apple to get it fixed, I was so sure they would just blame him for that and not

do anything, he got a new one back. I was so happy that he had more faith than

I did on that.

From: VeganMacrobiotics [mailto:VeganMacrobiotics ] On Behalf Of purpleveg

Sent: Saturday, March 18, 2006

10:58 PM

Subject: Re:

in a pickle

Then why is Ilanit trying so

hard to get one each month?

> > > >

> > > > >Hi, Ilanit,

> > > > >You are so generous with

your time and with all the

> information

> > > you provide.

> > > > > Regarding the

pickles, if you get a chance, could you

> > elaborate

> > > just a

> > > > >little?

> > > > >For the cauliflower, about

how much shoyu, say for maybe

1/2

> > head

> > > > >average-size

cauliflower? Then, fill totally up with

water,

> to

> > > completely

> > > > >submerge?

> > > > >

> > > >

> > > > the trick seems to be to have

the veggies subermed

completely

> > > otherwise

> > > > they go off before they pickle

and they tend to want to pop

> up...

> > > >

> > > > I always had the same

questions about proportions and this

> used

> > to

> > > put

> > > > me off from doing it, looking

it up, do I boil the water

etc?

> I

> > > think

> > > > that is probably important if

you make salt pickles - and

yes

> > > > proportions are useful but

what i found in the last week

with

> > just

> > > > playing it by ear that they

have all worked out really well

> and

> > i

> > > have

> > > > made so many - orobably

overdid it...

> > > >

> > > > so with the cauliflower - I

put as much as I could of it

into

> a

> > > jar -

> > > > depends on jar size - then put

in some shoyu (could use

> tamari -

> > > if you

> > > > can get nama shaoyu you are

lucky.

> > > > you can order it online at

cybermacro.com

> > > >

> > > > it is unpasturised so you get

nice enzymes too.

> > > >

> > > > anyway so I put some in -

maybe 1/4 cup or a little more

then

> > > added

> > > > water till it went the colour

of bancha tea (I read that

> > > somewhere - in

> > > > an Aveline book?) then put the

lid on and shook it, too the

> lid

> > > off and

> > > > covered with paper towel

> > > >

> > > > >Same question with the red

radish/ume vinegar - proportion

of

> > ume

> > > > >vinegar/water/radish?

> > > > >

> > > >

> > > > I played it by ear - I guess I

should take notes - I just

> kinda

> > > smelled

> > > > it to make sure it was sour

and salty enough - it really

> depens

> > > ont he

> > > > jar size - been collecting all

kinds of shapes and sizes

> > > >

> > > > >And when you say " in

a jar of miso, " do you mean dissolve

a

> > tsp,

> > > Tbsp.,

> > > > >etc. of miso in boiling

water, then add the veg.s then let

> sit

> > a

> > > few days at

> > > > >room temp.? In a

glass jar with a lid?

> > > > >

> > > > no I meant get a jar and put

miso in in and then put hte

> veggies

> > > in it -

> > > > in a lot of Aveline kishi

books - I have done it with carrot

> sna

> > > daikon

> > > > but this time used green beans

from the garden. the miso

will

> > not

> > > last

> > > > as long as miso without it but

does have the veggie essence

in

> > it -

> > >

> > > > leeks would be nice. So I

would store it inthe fridge after

a

> > > little while.

> > > > when I was in Holland I actually bought a jar of miso that

had

> > > been

> > > > infused with dandelion greens

and other herbs that way - it

> was

> > > hatcho mios.

> > > > South river miso in the US make s leek

miso I think

> > > >

> > > > >Wow, green bean pickles in

miso! Sounds excellent!

> > > > >Thanks, Ilanit!

> > > > >And b t w,

I've been meaning to tell you how much I like

> your

> > > photo on

> > > > >Macrobiotics Today -

adorable!

> > > > >

> > > > thank you! Just dont pickle

any koalas! Unless you do it in

> > > Eucalyptus

> > > > leaves!

> > > >

> > > > Ilanit

> > > >

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> > --

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(Little Tree).

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> > > > registered trademark, C

> > This

> > > email

> > > > message and attachments may

contain information that is

> > > confidential to

> > > > Little Tree. If you are not

the intended recipient you

cannot

> > use,

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the message or attachments. In

> such

> > a

> > > case,

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>

> > > > Ms Ilanit Tof

> > > > B.A.

(Psychophysiology/Psychology)

> > > > Advanced Diploma Healing with

Wholefoods

> > > > PhD Holistic Nutrition

(candidate)

> > > >

> > > > Little Tree Oriental Healing

Arts

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heights of wellbeing

> > > > with Oriental Traditions and

Modern Nutrition

> > > >

> > > > ilanit@ <mailto:ilanit@>

> > > > <mailto:ilanit@>www.littletree.com.au

> > > > <http://www.littletree.com.au

>

> > > > <http://www.littletree.com.au

> <http://www.littletree.com.au

>

>

> > > > <http://www.littletree.com.au

>

> > > >

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> > > >

> > >

March 19, 2006

Hi Reggie,

Thanks for the welcome back.

For the past few weeks, though I have been

feeling better, stronger, it seems that the Probiotic I am using, OMX was causing

a good deal of candida die off for me. I just went down to a much lower dosage.

If I had realized this before, my trip would have been much better, but even

with that so productive.

I saw so many new things at the Housewares

Show in Chicago.

Something to grow herbs aeroponically in doors, a gadget to help you brew the

perfect cup of tea which does that by telling you when the temperature of water

is optimum to seep your tea, with a timer built to measure how long to do it

for, lots of nice bamboo cutting boards, very nice but still inexpensive santoku

knives, and great pressure cookers. There are some great shiatsu message chairs

that will soon be out that I saw where you can hook an ipod to it and sound

comes out of the speakers on the headrest. The same company has some very inexpensive

massagers too, and nice indoor fountains for not a lot of money. I have a box

half filled with catalogs so much more stuff was great seeing at the show too.

I hope to add the details of these products

that will most interest the members of the group on the home page here soon,

thanks Reggie for that.

The food at the Chicago Diner was great. I

had heard otherwise, but they had apparently just changed their menu a few

weeks back so maybe that was the difference. I ate a place called the

Cheesecake factory once that may be near some of you. I had grilled salmon with

asparagus and broccoli which was done quite well. Whole foods was expensive and

oily as always for the food I got out of there.

Great if you can get that test for

digestion covered via Medicare Reggie. It is a few hundred dollars, but I was

just hoping that someone the dr. ordering for you could get it to be covered

somehow.

Well forgive me for the typos in the post

I did just a bit ago about the Ipod. I was working on a project that has been

kicking around for a while now, more of you in the group will hear about it later,

but wanted to just do that post, so was sort of careless as usual. You are the

Macro Queen Reggie, I am the typo King.

From: VeganMacrobiotics [mailto:VeganMacrobiotics ] On Behalf Of purpleveg

Sent: Saturday, March 18, 2006

10:53 PM