For lunch

Short grain brown rice.

Onion umeboshi pickle.

Roasted sunflower seeds.

Sautéed greens.

Nori.


For dinner

Red winter wheat rice.

Miso roasted walnuts.

Millet fries with sautéed onions and mustard.

Blanched kale.

Pinto bean soup.

Onion squash Nishime.