Color in the Food

Saturday, October 19, 2013

For Lunch
Quinoa 
-
Baked Squash
-
Kinpira Made with Carrots and Turnips with sprinkled sesame seeds
 
 
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For Dinner
Brown Rice
-
Pressed Salad with Napa Cabbage
-
Fried Wakame with Onions Carrots and Mirin and Shoyu
-
French Lentil Soup
-
Nuka Pickles









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