For Lunch 

Brown Rice Pasta Salad with Broccoli, Radish,Bok-choy,

with a Pumpkin Seed Parsley Vinegar Garlic Dressing 

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Baked yams with Salt, and Pepper.

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Panfried Tofu with Shoyu and Mirin.

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For Dinner

White Basmati Rice

with a spoonful of leftover Pumpkin seed Dressing 

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Sauteed Kale

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Chickpea Salad

 with (pretty much everything I could find)Chickpeas, Red Onion marinated in Umeboshi Juice, Carrots,Bell Pepper, Radish, Dill, Cucumber massaged with salt. Beets, Cilantro, and Tahini, Lemon, Rice syrup, Umeboshi Dressing.