Sunday, April 06, 2014

Baked Root Vegetable

 For Lunch

Brown Rice with Jasmine Rice
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Roasted Yams, Beets, Turnips
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Dandelion Greens Sauteed with Tofu
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Lettuce, Avocado, Tomato, Cucumber Salad
with Sesame, Mustard Vinegrette

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For Dinner
Leftover Root Vegetable Medley Soup with Lima Beans 
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Brown Rice
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Sake Lees Daikon Pickles
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HIjiki with Carrots, Onions and Lotus Root
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Fried Tempeh Steak with Kombu and Shiitake
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Salad with Lettuce, Tomatos, Cucumber and Avocados









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