For lunch:
Udon noodles and broth.
Fried tofu.
Raw salad with cucumbers.

For dinner:
Brown rice.
Blanched cabbage.
Baked squash with leek miso.
Miso soup.


For lunch:
Brown rice with corn.
Fried tempeh then cook Dow. With hijiki.
Baked squash.


For dinner:
Buckwheat with corn and onions.
Broccoli with sesame sauce.
Kidney bean soup.


For lunch:
Sweet rice with Adzuki beans and chestnuts.
Nishime onions, carrots, squash.
Fried dandelions.
Shoyu pickle.


For dinner:
Fried udon noodles.


For lunch:
Brow rice with shio kombu.
Sautéed onions, squash, cauliflower.
Pressed salad with dulse.
Miso soup.


For dinner:
Brown rice and wild rice.
Burdock, carrot, Kinpera.
Raw salad.
Miso soup.


For lunch:
Brown rice.
Stir fried vegetables with tofu.
Vegetable soup.



For dinner:
Brown rice sushis with carrots, scallions, tofu, umeboshi paste, tahini.
Miso soup.
Blanched vegetables.


For lunch:
Vegetable fried rice.
Arame with onions.
Lime bean soup.


For dinner:
Sweet vegetable barley porridge.
Sautéed zucchini.
Blanched parsley with a sesame seed dressing.


For lunch:
Udon noodle stew, with black eyed peas, onions, carrots, squash.
Blanched kale.


For lunch:
Brown rice.
Black bean salad with red onion, carrots, corn, red bell pepper, cilantro.
Fried wakame with tofu and onions.
Blanched kale.
Miso soup.


Posted using BlogPress from my iPhone