For Lunch was a brunch set out for the media to come a see the lovely Cuchara Club .

so we made all of this delicious show food! 

Mini Tofu/Tempeh/Seitan Sandwiches 

-

Salad -in-a-bite Cucumber Rolls 

with Blanched Carrots, Raw Radish, Tofu Dill apple cider vinegar syrup sauce

-

Mini Adzuki Bean Rice Balls with Wasabe and Umeboshi 

-

Miso Soup

-

Tofu Cheese Cake 

Made with Tofu, Maple Syrup, Kudzu, Agar-Agar, Vanilla, 

and a Almond Crust 

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

and right after that I assisted in a great Cooking class done by Pilar Benitez 

she made

Millet Porridge with sweet Vegetables

-

Sauteed Kale and Tofu

-

Pressed Cabbage with Grated Apple

-

Pressed Radish Pickles with Mustard 

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

For Dinner

Seitan Pasta Vegetable Stew

For Lunch 

Deep Fried Brown Rice Balls with Adzuki Beans

-

Grated Daikon with Shoyu

-

Dill Pickles

-

Blanched Kale and Turnips 

-

Miso Soup

~~~~~~~~~~~

For Dinner

Connor got this new pan that is  made for making Dosas and I think we might have to make a update video on how to make Dosas

For Lunch

Brown Rice Balls with Umeboshi 

-

Chunky Carrot Turnip Kimpira 

with Sesame Seeds, Ginger

-

Blanched Turnip Greens

-

Kidney Bean Soup

~~~~~~~~~~

For Dinner

Vegetable Fried Rice

-

Leftover Kimpira 

-

Blanched Kale

For Lunch 

Sweet vegetable Porridge

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

-

Fresh Salad with Blanched Lotus Root, and a Lemon Dressing 

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

For Dinner

Brown Rice Balls with Umeboshi paste and Nori

-

Sauteed Baby Turnip Greens

-

Nishime with Daikon

-

Roasted Pumpkin Seeds

-

Bancha Tea

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 Balls

with Nori and Umeboshi Paste

-

Blanched Bok-choy

-

Sauteed Dulse 

-

Miso Soup garnished with Scallions

~~~~~~

For Dinner

Brown Rice

-

Ground Sesame Seeds

-

Pan Fried Tempeh the Cooked down in a Shoyu Dashi and Wakame

-

Blanched Vegetable Salad 

with Kale, Cauliflower, Carrots, Napa Cabbage

For Lunch 

Long Grain Brown Rice cooked with Olive Oil

-

Radish Umeboshi Pickle

-

Lentils cooked with Vegetables

-

Blanched Cabbage, Carrots, Collards 

-

Leftover Tabouli

~~~~~~~

For Dinner

Leftover Rice made into Fried Rice Balls

-

Blanched Turnips

-

Bulgar Fried with Vegetables

For Dinner 

Pizza!

one pizza topping had

Squash, Onions, Basil and Green Olives 

-

the other had 

Tomato sauce, Mushrooms , Zucchini,onions,

-

we also had Raw Salad with cucumbers, and carots

 

 

~~~~~

 

For Lunch the next day we wanted try encourage chewing so

Brown Rice Balls with Umeboshi 

-

Blanched Garden Napa Cabbage

-

Tempeh Cooked down in a shoyu dashi

-

Miso Soup

-

Pickles

~~~~

For Dinner

Brown Rice

-

Gomashio

-

Nituke Vegetables with Onions, Squash and Radishes 

-

Vegetable Broth

-

Leftover Blanched Napa

 Yesterday we had

For Lunch

Buckwheat fried with onions

-

Blanched Easter Egg Radises!

-

Split Pea soup with vegetables and Garlic!

~~~~~

For Dinner

Brown Rice balls coverd in Nori with Umeboshi Plum inside 

-

Roasted Pumpkin Seeds

-

Shoyu Pickles

-

Nishime with Carrots, Onions, Squash

-

Noodle Vegetable Soup!

So we have decided to play a food game here in Ionia for three days (we love playing games!)

We are focusing on chewing! and not eating in between meals (so no snacking)

chewing is very hard for a lot of people I know, so we thought to try and make foods that encourage chewing a little more, and make less so people don't over eat....I have been enjoying just putting the intention there to chew (even though I am not very good at it either) it makes me feel more calmed down! 

I don't count my chews I just try to wait until it gets sweet and liquidity!

 

For Lunch

Brown rice cooked with Pumpkin Seeds

-

Umeboshi (as a pickle, I love umeboshi with Pumpkin seeds Rice)

-

Kinpira made with Carrots, Burdock and Ginger

-

Garden Radishes blanched

-

Bancha Tea

 

~~~~

 

For Dinner

Brown Rice balls 

-

Nishime made with Onions, Carrots, Squash

-

Sunflower Seeds roasted

-

Miso Soup

I thought it was interesting how all our meals for the day shared the same colors!

For Lunch we Had

Grain Corn

-

Black Soybeans with Onions

-

Salad

-

Miso Soup

~~~~

Snack

Sweet Adzuki Bean Pudding

~~~~~

Dinner

Rice Balls with Umeboshi

-

Squash, Parsnip, Nishime 

-

Pressed Salad