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
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