5th day of the Kushi Summer Conference

Saturday, August 09, 2014

For Breakfast
Soft Oats
Blanched Kale
Miso Soup
Fruit Salad
Bread and Peanut Butter and Jam
For Lunch
Pan fried Millet Fish Cakes with Onions and Leeks and wild caught Cod,
Tofu Tartar Sauce with Cucumber and Dill, White Miso, Umeboshi Vinegar, Tofu, white Vinegar,
Steamed Root Vegetables with Corn, Carrots, Greenbeans
Arugula Salad with Umeboshi, Scallion, Pumpkin Seed Dressing
Blanched Collards
For Dinner
Brown Rice
Garlic fried Black Beans
Blanched Kale and Daikon
Monk root Vegetable Soup
For Dessert
Watermelon Kantan Pudding with Cashew Cream garnished with Pumpkin Seeds

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