For lunch.
Quinoa with tahini sauce.
Sautéed bok-choy with garlic.
Split chickpea soup.

For lunch.
Brown rice.
Kinpera with burdock and carrots.
Cucumber pickles with dill.
Blanched veggie salad with a umeboshi scallion dressing.
Miso soup.


For dinner.
Falafel sandwiches with sprouts cherry tomatoes.
Olives.
Dill pickles.
Hummus.
Pita bread.
Cucumbers.
Green lettuce salad.


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