for Lunch

Corn Rice

(watch and learn how to make Brown Rice here) 

-

Nishime Daikon

(watch and learn how to make Nishime here)

-

Blanched Broccoli

-

Leek Miso

~~~~~~~~~~~~~~~~~

For Dinner

Udon and Broth 

(watch and learn how to make Udon here)

-

with Fried Tofu

(watch and learn how to make Tofu here) 

-

Shoyu Shitaki Broth 

-

Arugula 

For Dinner

Brown Rice

(watch and learn how to make Brown Rice here)

-

Tempeh 

Deep Fried then cooked down with Sauerkraut and Shoyu Dashi

-

Pressed Salad with purple Carrots

(watch and learn how to make Pressed Salad here)

-

Blanched Broccoli 

-

Sautéed Broccoli Rab 

-

Miso Soup

(watch and learn how to make Miso Soup here)

No place like Nome! 

I got to go to the Rual Providers Conference in Nome that is a place in north west Alaska with a couple of people in ionia. it is a huge Native Alaskan conference and I was so happy to be able to go.

And of course like usual we had to bring our own food so we could cook! 

so this is what we ate in Nome 

when we first arrived our bags didn't. so we had to use the leftover food we brought onboard.

For Dinner

A Seitan Salad with Sesame Dressing, Green Apples, Lettuce

and Roasted Sunflower Seeds
(watch and learn how to make Seitan here)

~~~~~~

For Lunch

Fried Penne Pasta with Kale and Salt and Pepper

~~~~~~

For Dinner

Brown Rice
(watch and learn how to make Brown Rice)
-
Fried Hijiki with Onions, Carrots, Burdock, Snap Peas
-
Blanched Broccoli
~~~~~~~~~~~~~
For the cooking class we  made
Polenta with Caramelized Onions
-
Garlic Fried Pinto Beans
-
Pressed Salad with Cabbage, Carrots,Cucumber,
(watch and learn how to make Pressed Salad)
-
Blanched Broccoli and Kale
-
French Onion Soup
~~~~~~~~~~~~~~~~~~~~
For Lunch
Udon Salad with Parsley and a Tahini Dressing
-
Stir Fried Veggies Bok-Choy , Corn,and Snap peas,
-
Left over Pressed Salad with added Olives and Cucumbers
-
Left over Polenta then Pan Fried
-
Left over Beans and soup mixed to make a Pinto Bean French Onion Soup
-
Left over Broccoli
-
For Dessert
Apple Crisp
~~~~~~~~~~~~~~~~~~~~~~
For Dinner
Cous-Cous
-
Sweet Vegetable Da
Red lentils cooked with Onion, Squash, Brussels Sprouts
-
Napa Cabbage Salad made with Parsley,Avocado Lemon and Shoyu
-
Sautéed Kale
~~~~~~~~~~~~~~~~~
Brown Rice
-
Blanched Broccoli and Kale
-
Dried Diakon cooked with Dried Tofu
-
Kinpira Carrots and Burdock with Corn
(watch and learn how to make Kinpira)

For Lunch

Walnut Rice

(watch and learn how to make Brown Rice)

-

Sauteed Radish

-

Pan Fried Tofu with Caramelized Onions

(watch and learn how to make Tofu here)

-

Miso Soup

(watch and learn how to make Miso Soup here)

~~~~~~~~~~~~~

For Dinner

Fried Grain Corn 

with Onions, and Cilantro 

-

Hijiki Salad with 

Lettuce, Broccoli, Scrambled Tofu

-

Red Lentil Soup

For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

-

Roasted Sunflower Seeds

-

Sautéed Wild Cucumber Shoots

-

Chickpea Salad with Radish

-

Miso Soup

(watch and learn how to make Miso Soup here)

~~~~~~~~~~~~~~~~~

For Dinner

Whole Wheat Pasta Salad

with

Lettuce

Corn

Lemon, Parsley, Shoyu,Olive Oil, Dressing

For the very first time I have a feature in a magazine! 

The Fresh View Magazine 

I wrote about Natto  (because I love Natto) and included a recipe on how to make it!

the entire magazine is just really great stuff and I would love for you guys to check it out 

For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

-

Natto prepared with Mustard, Radish Greens, and Shoyu

(watch and learn how to make Natto here)

-

Sautéed Napa Cabbage 

~~~~~~~~~~~~~~~~~~~~~~

Sweet Vegetable Pearl Barley Porridge

with Onions, purple Carrots, Napa Cabbage, Chickpeas, 

-

Blanched Radish