For Lunch

Sweet Millet with Squash

-

Raw Apple Salad

with salt and vinegar

-

Sautéed Wakame with Tofu, Carrots, and Onions

(watch and learn how to make Tofu here)

-

Blanched Cabbage and Collard Greens

-

Long cooked Pinto beans 

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For Dinner

Leftover Millet

-

Pesto Pasta

-

Sautéed Parsley with scrambled Tofu

(watch and learn how to make Tofu here)

-

HIjiki cooked with dried Daikon

-

White Beans 

 2nd day at this wonderful conference for macrobiotic dutch speaking people near the town of Hilversum in Belgium. meeting some wonderful people! 

For Breakfast 

Oat Porridge 

-

Cooked fruit compote 

-

Blanched Broccoli

-

Bread and Peanut Butter

-

Miso Soup

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For Lunch

Quinoa Salad

-

Deep Fried Natto Nuggets 

-

Blanched Parsley with Sesame Seeds

-

Adzuki Beans with Squash

-

Pickles

-

Beets cooked with Tahini Sauce

-

Sautéed Tofu with Brussels Sprouts and Kudzu Sauce 

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For Dinner

Brown Rice 

-

Gomashio

-

Tempeh Sautéed with Sauerkraut 

-

Leftover beets from Lunch

-

Pressed Salad

-

Fried Udon Noodles

-

Hijiki Sautéed with Carrots and Onions 

-

Blanched Broccoli 

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For Dessert 

Stewed Apples with a sweet Chestnut Cream 

For Lunch

Brown Rice

-

Pickles 

-

Sautéed Parsly with Tofu 

-

Blanched Daikon with Sesame Sauce

-

Nori

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For Dinner

Fried Adzuki Bean Rice

-

Ice Berg Lettuce Salad 

-

Corn Tortillas 

For Lunch 

Sweet Rice with Chestnuts 

-

Kinpira 

-

Blanched Daikon 

-

Adzuki Bean Soup

-

Bancha Tea 

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For Dinner

Taco buffet 

 Chunky Salasa 

with Tomatoes, red Onions, Parsley, Salt, Lime

-

Avocados 

-

Seitan  fried with Onions, Corn, Bell Peppers, Spicy jalapeños 

-

Corn Tortillas 

-

Fried Pinto Beans 

For Lunch

Azuki Bean Soup
-
Barley-Rice Sweet Vegetable Porridge
-
Blanched Broccoli with Carrot Dressing

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For Dinner

Wild Nettle Soup
-
Brown Rice and Hijiki Inari Sushi
-
Millet with Carrots and Onions
-
Sauteed Parsley and Carrots
-
Pickled Broccoli Stems

For Lunch 

 Millet cooked with Tomatoes,Onions,Carrots

-

Blanched Kale with Tofu

-

Diakon Nishime with Lotus root and Shitaki Mushrooms

-

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

with a Shoyu Ginger Kudzu Sauce 

-

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

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Adzuki Bean Soup with leftover Soba, Onions,Daikon

-

Pan Fried Mochi 

-

White Jasmine Rice

with 

roasted Almonds 

-

Blanched Vegetable Salad with Napa Cabbage and Parsley 

-

Corn Silk Tea

For Breakfast 

Oatmeal with Strawberries, Blueberries, Tahini, Shoyu

-

Miso Soup

For Lunch

Quinoa Salad

with

Tomatos, Onions mixed with Umeboshi Paste, Cucubers,leftover Parsley Sauteed with Tofu, Bell Peppers,Avocado, Lemon Juice

-

Deep Fried Koogali-Woogalies (Deepfried Leftovers) made from leftover Millet and Buckwheat Flour

with

Tofu Wasabi Shoyu Sauce

-

Baked Yams 

For Lunch

Sweet Vegetable Millet with Onions,Corn,Squash

-

Parsley Sauteed with Tofu

-

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

-

Carrot Apple Juice

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Mid Day Dessert 

Almond Thumbprint Cookies

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

-

Almond Cookie dough crust Tart with Strawberries 

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For Dinner

Leftover Brown Rice Avocado Sushi

-

Leftover Salad

-

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

-

Black Bean Soup with Garlic and Onions, Daikon

For Lunch

Sweet Vegetable Millet

-

Blanched Collard Greens

-

Brown Rice Kayu Bread with a Sesame Miso Spread 

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For Dinner

Deep Fried Black Bean Burritos

-

Salsa made with Tomatoes, Red Onions, Lime Juice, Parsley, Salt 

-

Spanish Rice with Onions Sauteed with Turmeric and tomatoes and salt, Corn and Parsley.

-

Guacamole with Salt and Lime juice, and Minced Onions

-

Corn Chips 

-

Salad with Green Olives, Sprouts, Roman lettuce 

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Strawberry Kantan with a Rice milk pudding on top 

and Roasted Pecans