Gyoza Dumplings with my Salad

Thursday, September 08, 2016

 For Lunch
Boiled Millet with a Tahini Sauce
-
Blanched Kale
-
Heirloom Tomato Salad with Argula, Avocado and Salt, Lemon and Olive Oil Dressing
-
Gyoza Dumpling with a Seitan, Onion, Garlic filling
with a Shoyu dipping sauce
(watch and learn how to make Seitan here)

~~~~~~~~~~~~~~~~~ 

For Dinner
Soba mixed with a little bit of strong Basil Pesto 
-
Chickpeas cooked with Sweet Vegetables, Onions,and Carrots
-
Blanched Bok-Choy
-
Baked Squash






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Hi my name is Claire Johnson. I am from a macrobiotic community in Alaska. thanks to my father I love taking photos. So I started sharing photos of the daily macro meals about 6 years ago to try and inspire my own cooking.

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