For Lunch I was so happy to be invited to have lunch with a very good friend of mine Fatim Kramer. For Lunch

Lotus Root Chips

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Split Pea Soup with Bread Croutons and Lemon

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Brown Rice 

(watch and learn how to make Brown Rice here)

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Roasted Sunflower Seeds

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Blanched Collard and Snap Peas with a Parsley Tahini Dressing

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Udon fried with Carrots and Onions and Shitaki 

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For Dinner

Long Grain Brown Rice 

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Boiled Broccoli

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Fried Adzuki Bean

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Clear broth soup with Carrot and Turnips and Scallions 

We just got this new machine that makes noodles.

For Lunch 

Brown Rice
(Watch and learn how to make Brown Rice here)
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Nituke Root Vegetables
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Blanched Kale
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Lotus root with a Kudzu Sauce
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Fried Dulse
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Adzuki Bean Soup
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For Dinner
Homemade Soba Noodles
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Shoyu Kombu Dashi
with Lotus Root
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Garnished with Sesame Seeds Nori and Scallions
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Blanched Napa Cabbage and Arugula
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For Dessert
Brown Rice, Date, and Almond Butter Macaroon things

For Lunch

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Vegetable Fried Rice with Lotus Root

Onions, Parsley, Brussels Sprouts 

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Blanched Turnips

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Nori

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Ginger Shoyu Broth

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For Dinner

Sweet Vegetable Millet

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Carrot tops, and Turnip Salad

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Deep Fried Koogalie-woogalies! (Deep Fried Leftover Grain)

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Miso Walnuts

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Leftover ginger Broth with Lotus Root

 Yesterday I had a day off from the kitchen at the Kushi Summer Conference and so I went to the beach and didn't have any lunch, so I am sorry I can not show you what the conference had yesterday....But not that sorry cause the day at the beach was amazing!! 

For Dinner

Red Lentil Soup

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Brown Rice with Kamut 

with a little of Shisho powder on top

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Sautéed Hijiki with Lotus Root, Carrot, Green Beans, Dried Tofu

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Sautéed Dandelion Greens

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Blanched Kale

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Shoyu Onion Pickles

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For Desert

Pear Kantan with Raspberries 

For Lunch 

Sweet vegetable Porridge

 with Brown Rice, Barley ,Onions, Squash, Cabbage, Carrots, Kale, Miso, Ginger

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Fresh Salad with Blanched Lotus Root, and a Lemon Dressing 

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For Dinner

Brown Rice Balls with Umeboshi paste and Nori

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Sauteed Baby Turnip Greens

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Nishime with Daikon

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Roasted Pumpkin Seeds

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Bancha Tea

 For Lunch

Brown Rice with Jasmine Rice

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Roasted Yams, Beets, Turnips

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Dandelion Greens Sauteed with Tofu

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Lettuce, Avocado, Tomato, Cucumber Salad

with Sesame, Mustard Vinegrette

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For Dinner

Leftover Root Vegetable Medley Soup with Lima Beans 

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Brown Rice

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Sake Lees Daikon Pickles

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HIjiki with Carrots, Onions and Lotus Root

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Fried Tempeh Steak with Kombu and Shiitake

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Salad with Lettuce, Tomatos, Cucumber and Avocados

For Lunch 

 Millet cooked with Tomatoes,Onions,Carrots

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Blanched Kale with Tofu

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Diakon Nishime with Lotus root and Shitaki Mushrooms

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Deep Fried (leftovers) Koogali-woogalies (thats the name ionia gave them ok)

with a Shoyu Ginger Kudzu Sauce 

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White Miso Soup with Onions,Daikon and Daikon Greens. Garnished with Scallions

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Adzuki Bean Soup with leftover Soba, Onions,Daikon

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Pan Fried Mochi 

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White Jasmine Rice

with 

roasted Almonds 

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Blanched Vegetable Salad with Napa Cabbage and Parsley 

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Corn Silk Tea

For Lunch

Brown Rice

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Roasted Sesame Seeds

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Sake Pickles 

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Kinpira

made with Carrot,Burdock,Lotus Root, Tempeh 

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Blanched Kale and Daikon with a Umeboshi Scallion Dressing 

-

Nori

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For Dinner

Chickpea Soba Tofu Stew with Carrot, Lotus Root, Daikon, Onion.

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Millet cooked with Yams

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Steamed Broccoli and Chard

For Lunch

Sweet Vegetable Millet with Onions,Corn,Squash

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Parsley Sauteed with Tofu

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Raw Salad with Tomatoes, Avocados, Romain Lettuce, Tahini Dressing

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Carrot Apple Juice

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Mid Day Dessert 

Almond Thumbprint Cookies

instead of Almond oil I used Coconut Oil, and Peach Jam.

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Almond Cookie dough crust Tart with Strawberries 

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For Dinner

Leftover Brown Rice Avocado Sushi

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Leftover Salad

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Tempeh Stifry with Lotus root,Carrot,Bok-Choy,Broccoli,

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Black Bean Soup with Garlic and Onions, Daikon