For Lunch

Noodle Salad

Green Soba Salad 

and Udon Salad 

with 

Carrots, Sesame Seeds, Nori with a Shoyu Vinegar and Dark Sesame Seed Dressing

-

Nishime Carrots and Leeks 

(watch and learn how to make Nishime here)

-

Sautéed kale

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For Dinner

Brown Rice 

(watch and learn how to make Brown Rice here)

-

Roasted Sunflower Seeds

-

Blanched Veggie Salad

-

Radish Mustard Pickles

-

Adzuki Bean Soup

No place like Nome! 

I got to go to the Rual Providers Conference in Nome that is a place in north west Alaska with a couple of people in ionia. it is a huge Native Alaskan conference and I was so happy to be able to go.

And of course like usual we had to bring our own food so we could cook! 

so this is what we ate in Nome 

when we first arrived our bags didn't. so we had to use the leftover food we brought onboard.

For Dinner

A Seitan Salad with Sesame Dressing, Green Apples, Lettuce

and Roasted Sunflower Seeds
(watch and learn how to make Seitan here)

~~~~~~

For Lunch

Fried Penne Pasta with Kale and Salt and Pepper

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For Dinner

Brown Rice
(watch and learn how to make Brown Rice)
-
Fried Hijiki with Onions, Carrots, Burdock, Snap Peas
-
Blanched Broccoli
~~~~~~~~~~~~~
For the cooking class we  made
Polenta with Caramelized Onions
-
Garlic Fried Pinto Beans
-
Pressed Salad with Cabbage, Carrots,Cucumber,
(watch and learn how to make Pressed Salad)
-
Blanched Broccoli and Kale
-
French Onion Soup
~~~~~~~~~~~~~~~~~~~~
For Lunch
Udon Salad with Parsley and a Tahini Dressing
-
Stir Fried Veggies Bok-Choy , Corn,and Snap peas,
-
Left over Pressed Salad with added Olives and Cucumbers
-
Left over Polenta then Pan Fried
-
Left over Beans and soup mixed to make a Pinto Bean French Onion Soup
-
Left over Broccoli
-
For Dessert
Apple Crisp
~~~~~~~~~~~~~~~~~~~~~~
For Dinner
Cous-Cous
-
Sweet Vegetable Da
Red lentils cooked with Onion, Squash, Brussels Sprouts
-
Napa Cabbage Salad made with Parsley,Avocado Lemon and Shoyu
-
Sautéed Kale
~~~~~~~~~~~~~~~~~
Brown Rice
-
Blanched Broccoli and Kale
-
Dried Diakon cooked with Dried Tofu
-
Kinpira Carrots and Burdock with Corn
(watch and learn how to make Kinpira)

 For Lunch

Sweet Millet cooked with Squash 

with 

Caramelized Onions on top

-

Kinpira with Carrot,Burdock,Lotus Root

-

Pan Fried Tofu then Cooked down in Shoyu, Mirin, Shitaki 

-

Blanched Kale and Daikon with a Scallion Umeboshi Dressing 

~~~~~~~~~~

For Dinner

Leftover Millet Kinpira Porridge 

-

Sauteed Dandelion Greens with Tofu

-

Pasta Salad with Tomato,Cucumber,Lettuce,Tahini Dressing

Rich and Simple eating...I am always struggling with this balance in my own Macrobiotic practice, I know I don't need alot of the rich food I eat (and it is not doing anything for my health) 

but it seems more interesting to me to go back and fourth (I don't really have a choice either), and I just try not to make my self feel to bad about going back and fourth between Rich and simple foods, It is much worse for my mental health if I am going to beat my self up for eating a cookie or something like that..

For Lunch we had

Noodle Salad

made Layering all the different components

Udon Noodles

Kinpira

Wakame mixed with Pickled Mushrooms

leftover Pressed Salad

Blanched Kale 

and a Shoyu Lemon Dressing 

Topped with Sesame Seeds

~~~~~~

I Love soft Rice!! It is my comfort food!!

For Dinner

Adzuki Bean soft Rice

with Roasted Sunflower Seeds

-

Blanched Cabbage with Lemon