For Lunch

Brown Rice
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Gomashio
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Baked Squash
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Stir Fried Vegetables with Wild Ferns, Cabbage, Carrots,
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Natto Miso Chutney
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Aduki Bean Soup
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For Dinner

Quinoa Salad with Beets Onions and Parsley
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Blanched Kale and Carrots
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Sauteed Cucumber Shoots with Deep Fried Tofu
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Tempura Devil's Club Shoots and Carrots
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Quick Salt and Ginger Cucumber Pickles