I am back home in Alaska in macrobiotic community I was born and I couldn't be more happy about it. it is such a a luxury to be able to have amazing macrobiotic food with out cooking it your self. 

In the community we take turns cooking so everyone gets a chance to cook with a group of four people for everyone to eat.

For Lunch

Quinoa cooked with Carrots

-

Sauteed Purple Cabbage with Onions 

garnished with Watercress 

-

Nishime Daikon with Natto Miso Chutney 

-

Onion Shoyu Pickles 

-

Lima Bean Soup

~~~~~~~~~

For Dinner

Deep Fried Adzuki Bean brown Rice Ball

-

Blanched Veggie Salad 

with Purple Cabbage, String Beans, Cauliflower, 

with a Carrot Dressing 

-

french Onion Soup

 For Lunch

Brown Rice with Jasmine Rice

-

Roasted Yams, Beets, Turnips

-

Dandelion Greens Sauteed with Tofu

-

Lettuce, Avocado, Tomato, Cucumber Salad

with Sesame, Mustard Vinegrette

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

For Dinner

Leftover Root Vegetable Medley Soup with Lima Beans 

-

Brown Rice

-

Sake Lees Daikon Pickles

-

HIjiki with Carrots, Onions and Lotus Root

-

Fried Tempeh Steak with Kombu and Shiitake

-

Salad with Lettuce, Tomatos, Cucumber and Avocados

 It is getting so cold here lately, what do you make on a cold day!??

 For Lunch

Millet 

-

Lima Beans cooked with Turnip and Turnip Tops

-

Sauteed Purple Cabbage

-

Raw Salad with Garden Lettuce 

~~~~~~~

For Dinner

Porridge 

with

Rice

Millet

Corn

Burdock

Carrots

Onions

Seitan

Miso 

Scallions

 For Lunch

Barley 

-

Carrots and Tops from the garden, Blanched

-

Sauteed Wakame 

-

Lima Bean Soup with Onions

~~~~~

For Dinner

Brown Rice with Millet

-

Gomashio (Sesame condiment)

-

Baked Squash

-

Blanched Radishes 

-

French Onion Soup

 We are back from Bethel!

I loved Bethel! it is a small quite town filled with alot of lovely people. 

It was cool to see a town filled with so many native Alaskens

we met some great people and shared some food!

Day 1 

Fried Noodles
-

Blanched Salad

-

Lima Bean Soup

~~~

Day 2

Kidney Bean Rice

-

Cucumber Pickles

-

Blanched Baby Bok-Choy

-

Kinpira

-

Baked Yams

-

Miso Soup

We definitely have been cooking more warming strengthening foods lately, because it is just so friggen cold!!!! and I have been Loving it! More Beans,Seaweeds,little bit more Oil, Root Vegetables Its Great!

 But at the same time I have this weird craving for Indian food...I might have to indulge soon.

For Lunch we Had

Brown Rice

-

Shoyu Turnip Pickles

-

Roasted Sunflower Seeds

-

Nishime Daikon

-

Blanched Cabbage and Broccoli

-

Chickpea Soup with Mochi

~~~~~

For Dinner

Turn

Brown Rice

-

Fried Wakame

-

Leftover Sunflower Seeds

-

Baked Carrots

-

Lima Bean Soup

For Lunch we had

Quinoa 

-

Steamed Yams

-

Blanched Daikon with the Daikon Greens

-

Adzuki Bean Soup

~~~~

For Dinner

Buckwheat

-

Lima Beans Fried with Onions

-

Blanched Broccoli

 At this time of year it is easy for me to get myself stressed and feel guilty that I am not getting more done and being more productive.. I just to remember to relax and try to go with the amount of energy I have. one thing I do is try to pick one thing I want to get done that day, and give my self the time and space to do that and not feel bad about how long it takes me to do it. 

just a thought I was having!

I Finely finished editing my new cooking video yay!!
I would love to know what you think!?
and if you have any ideas of what the next one should be about I would love to hear!??

For Lunch we had

Millet with Squash

with

Umeboshi Pickles

-

Turnips cooked with Brussels Sprouts

-

Blanched Vegetable Salad with a Tahini Dressing

-

White Bean Soup with Onions

~~~~

For Dinner we had

Barley Porridge with Chickpeas

and Sweet Vegetables 

-

Broccoli with a Dipping Sauce