Light lunch that is quick to make!

When I struggle with digestion problems I like to cook meals that are not going to feel heavy in my stomach. Soft creamy millet is a great option just for that.

I like to make mine on the wetter side, cause I rarely enjoy dry millet. 

One of my favorite things about millet is that it is a whole grain that takes very little time to cook! I cook mine for 30 minutes and done!

For Lunch

Millet

with caramelized Onions and Sweet Potato

-

Onion Dill Pickles 

and Olives

-

Simple Raw Salad 

with Iceberg Lettuce , Tomato, Apple, 

and a Lemon Tahini dressing 

-

Blanched Kale

 Happy Thanksgiving everyone!!

Stuffing with 

Big round rustic loaf of Sourdough Bread  chopped up into cubes then deep-fried 

Mushrooms crimini 

 Apples peeled 

Walnuts/Pecans 

 Onions

Bell Pepper 

Seitan 

(watch and learn how to make Seitan here)

Sage 

Oregano 

Thyme 

Salt and Pepper

Garlic

Olive Oil

Gravy 

Cranberry Jam

For Lunch

Millet with Tahini Sauce

-

Nituke Carrots with Onions and Turnips

-

Raw Salad with Lettuce and Lemon Dressing

-

Blanched Kale

~~~~~~~~~~~

Brown Rice

(watch and learn how to make Brown Rice here)

-

Dill Pickles

-

Tempeh pan fried then cooked down with Wakame

-

Nishime Carrots and Leeks

(watch and learn how to make Nishime here)

-

Sautéed Daikon Greens

Oh man every so often somebody makes a treat for everybody in the community here and it reminds me how much I love........COOKIES! 

Ally and Lori made Ally's famous Oatmeal Walnut Cookies the other day. when ever there are cookies I feel like a little girl with how much I love a good Cookie. One day I need her to dish out the recipe!

For Lunch

Tabuli Salad 

made with

Bugar, Carrot, Parsley, Onion, Vinegar, umeboshi paste, 

 -

Deep Fried Leftover Nuggets 

we have named them Koogali-woogalies 

-

Nishime, made with Squash, Daikon,Onions,

-

Red Lentil Miso Soup 

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

For Snack

Oatmeal Walnut Cookies with Raisins

~~~~~~~~

For Lunch 

Sweet Brown Rice with Adzuki Beans 

mixed with Caramelized Onions

-

Pressed Salad 

with Tahini Dressing 

-

Baked Parsnips 

-

Sweet Vegetable Miso Soup

~~~~~~~~~~~

Sweet Vegetable Millet 

-

Hijiki Salad 

with Radishes  

For Lunch

Polenta 

-

Pressed Salad 

with Apple and cabbage Carrots, Roasted Almonds
-
French lentils cooked with onions
-
Dried tofu
pan fried and cooked down
with daikon in a shoyu dashi


~~~~~~~~~~~~
For Dinner

Brown rice cooked with Adzuki Beans
-
Rice Kayu bread with a Sesame Spread
-
Blanched vegetable salad ,
cauliflower, carrots, red onion
-
Hijiki
-
Sauerkraut 

In December Ionia set up a cooking class so Connor Florence and I offered to teach it. 

it went pretty well, even though I feel a bit awkward cooking in front of people, so I try and cook with them and get them involved.

we had a good crew and the food came out good, so all went well! 

For Lunch 

Brown Rice

-

Sauteed Kale 

-

Nishime Carrots and Cabbage

-

Vegetable Soup with Seitan croutons 

~~~~~~~~~

For Dinner (that was the Cooking class)

 Brown Rice

-

Veggie Saute with Bok-choy, white Mushrooms,tofu

-

Tempura Carrots,Broccoli, Onons

-

Shoyu ginger Sauce for the Tempura

-

Red Lentil Soup with Onions,Garlic,Celery, Corn,Garnished with Parsley 

-

Peanut Butter Cookies 

 

  

 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

There has been this flu that has gone around the community (uggg) and of course I caught it, but there are some foods that just tastes even more amazing when I am sick

and Brown Rice Porridge is one of them!! and sea vegetable anything!! those things just tastes like they are healing instantly 

For Lunch

Brown Rice

-

Roasted Pumpkin Seeds

-

Sautéed Hijiki with Onions and Carrots

-

blanched Turnip Greens with a Sesame Dressing

-

Chickpea Soup garnished with Watercress

-

Bancha Tea

~~~~~~~~

For Dinner

Brown Rice Porridge 

with

Chickpeas

Deep Fried Seitan

Onions

Carrots

Watercress

 We make our own Tahini so when we make it it is hard not to use it up in one day!!

 For Lunch

Quinoa cooked with Sauteed Onions

-

Pressure Cooked Pinto Beans with Shoyu

-

Raw Salad with some Blanched Diakon and Carrots and a Tahini Dressing

~~~~~

For Dinner

Sweet Vegetable Millet with a Tahini Sauce

-

Sauteed Daikon Tops and Bottoms