Macrobiotics Of New England

 

Macrobiotics Of New England offers a new service

 Dalia's, Delicious Cuisine To Go

We prepare delicious macrobiotic/vegan cuisine using fresh, locally grown, organic ingredients whenever possible. Our food is prepared with love and care to nourish Body, Mind & Soul.

  Cooking day is Wednesday. Pick-up time after 12.30pm, food can be left on the porche in a bag w/ name on.

Wednesday :  Vegetarian Maki Roll w/ Soup

 

 

Orders will be taken through Paypal or by sending a check which should be received the day before the cooking day.

 

Orders need to be in 2 days before the cooking day (Wednesday).
 

No Cooking on Wednesday, June 15 

 

Number Of Meals

One Meal $12.50 Two Meals $25.00 Three Meals $37.50

 

 

 

 

Friday (no cooking on friday until further notice) :  Tofu Sandwich w/ Soup

 

Number Of Meals

One Meal $12.50 Two Meals $25.00 Three Meals $37.50

 

 

  

 Meet the Cook

Fatim Kramer has a passion for food and the culinary traditions around the world. As a former engineer with a French-Morrocan background, she has traveled in different countries and enjoyed ethnic food. One of Fatim’s passion is to look into traditional dishes from all over the world and study the energetics of the ingredients and come up with a healthier and more balanced version.

Fatim has been living a macrobiotic lifestyle for the last 7 years. She has spent the last 6 years living in the Boston area, with her husband and has learned more about Macrobiotics, veganism, health, balance, and natural lifestyle.

As the mother of a precious 2-years old little boy, she knows the importance of family mealtime and the wellbeing it creates for our loved ones. She hopes that she can make that easier by providing delicious and healthy meals for you to enjoy.  

 Accomplishments

· Engineering Degree from France, and working as an engineer (2000-2005, France and Germany)

· Graduated from the Kushi Institute of Europe (Amsterdam- 2004)

· Graduated from the Strengthening Health Institute (Philadelphia- 2005)

· Responsible for preparing and serving the healthy snacks for The Children’s Program at the  Kushi Institute Summer Conference, in Vermont, 2006

· Participated in the Boston Vegetarian Food Festival, for the Macrobiotics Of New England booth (2007-2008, food preparation, and sale)

· Assisting her husband Warren Kramer, with cooking & counseling (US, Europe, since 2005)

· Private Cooking, Menu Planning, Ginger compresses, Private cooking classes, and last but not least, Private Sessions for Mothers on how to feed babies/toddlers