Saturday, August 09, 2014

5th day of the Kushi Summer Conference

For Breakfast
Soft Oats
-
Blanched Kale
-
Miso Soup
-
Fruit Salad
-
Amasake
-
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
-
Coleslaw
-
Blanched Kale and Daikon
-
Monk root Vegetable Soup
~~~~~~~~~~~~~~~~~~~~~~~
For Dessert
Watermelon Kantan Pudding with Cashew Cream garnished with Pumpkin Seeds








No comments:

Post a Comment