For Breakfast 

Oatmeal with Strawberries, Blueberries, Tahini, Shoyu

-

Miso Soup

For Lunch

Quinoa Salad

with

Tomatos, Onions mixed with Umeboshi Paste, Cucubers,leftover Parsley Sauteed with Tofu, Bell Peppers,Avocado, Lemon Juice

-

Deep Fried Koogali-Woogalies (Deepfried Leftovers) made from leftover Millet and Buckwheat Flour

with

Tofu Wasabi Shoyu Sauce

-

Baked Yams 

For Lunch

Sweet Vegetable Millet with Onions,Corn,Squash

-

Parsley Sauteed with Tofu

-

Raw Salad with Tomatoes, Avocados, Romain Lettuce, Tahini Dressing

-

Carrot Apple Juice

~~~~

Mid Day Dessert 

Almond Thumbprint Cookies

instead of Almond oil I used Coconut Oil, and Peach Jam.

-

Almond Cookie dough crust Tart with Strawberries 

~~~~~~~~

For Dinner

Leftover Brown Rice Avocado Sushi

-

Leftover Salad

-

Tempeh Stifry with Lotus root,Carrot,Bok-Choy,Broccoli,

-

Black Bean Soup with Garlic and Onions, Daikon

 For Lunch we made

Avocado Brown Rice Sushi

Salmon Sushi (For those in the house we are visiting in LA, I like the taste of fish) 

-

Polenta Fries

-

Blanched Vegetable Salad 

Kale,Cauliflower, 

with a Tahini Dressing

-

Sweet Vegetable lentil Soup

~~~~~~

For Dinner

One pot Pasta

 with Tomato, Onions, Carrot, Broccoli, Tofu, Garlic, Pepper, Shoyu, Olive Oil

-

Cucumber Salad with Umboshi paste and Lemon Dressing 

For Lunch

Rice Salad
with Lettuce
Carrots
Red Onions
-
Sauteed Broccoli
-
Fried Black Beans

~~~~~~~~

For Dinner
Barley With Walnuts
-
Sauteed Kale
-
Onion Diakon Nishime with Deep Fried Tofu
-
Soba Noodle Soup
with Nori
Scallions  

For Lunch

Pan Fried Mochi

-

Miso Soup

-

Fried Natto

with Grated Daikon

-

Sautéed Kale

~~~~~~~

For Dinner

Wheat Rice

-

Blanched Broccoli

-

Sautted Onions and Cabbage

-

Sesame Seed Butter

-

Carrot Nuke Pickles

-

Chickpea Soup

The last day in Haines we did another cooking class for lunch. we were not trying to teach macrobiotics, we were just trying to share some food that they could easily make them selfs with ingredients that they could buys easily at there own stores.

I think it all went really well!

For Lunch 

Pasta Salad with 

Cucumbers

Ice Berg Lettuce

Radishes 

Boiled Broccoli

Carrot

Dill Pickles

Tahini Dressing

-

Baked Squash

-

Creamy Cauliflower Soup

-

Dessert

Apple Muffins with Currents and Pecans 

with Apple Sauce on top!

For our second day in Haines Alaska we got to teach a little cooking class for Lunch.

 For Lunch

Polenta 

with Roasted Almonds and Baked Yams 

-

Blanched Veggie Salad 

with Broccoli and Red Onions and Brussels Sprouts, and Lemons 

-

Sauerkraut 

-

Black Bean soup with Corn and Carrots and Onions

-

Apple Burritos for Dessert 

~~~~~~~~~~~

For Dinner

Pasta with Onions and Tomatoes and Basil

-

Steamed Kale

-

Sourdough Bread 

Some of us went to Haines Alaska for  a couple of days to share some cooking. 

it has been quite the adventure just getting there and back, driving four hours then a one hour flight then hopping on a ferry for four hours. and we didn't have a car in Haines so it was just walking around for us, and while we were there it starting snowing like crazy! snowed like three feet! it so beautiful and amazing having to walk through all of that, very humbling.

we loved cooking and teaching a little bit of how we do food with some great people. so thank you Haines!

For the first day we arrived in Haines 

we made

Miso Soup 

with Onions, Carrots, Scallions, Wakame 

-

Deep Fried Rice Balls

with Shoyu Daikon dipping Sauce

-

Steamed Napa Cabbage and Tofu 

~~~~~~~~~

For Dinner

Porridge made with the leftover Rice Balls

and Onions, Carrots,Cabbage, Ginger

-

Sourdough Bread

-

Steamed Squash 

 For Lunch

Sweet Veggie Millet 

with Onions,Carrots, Squash,Cabbage

-

Blanched Collards and Cauliflower 

-

Shoyu Ginger Broth

~~~~~~~~~

Buckwheat 

with Onions

-

Miso Leek Condiment 

-

Sauteed Mustard Greens

-

Daikon Nishime 

-

Veggie Soup