For Lunch 

Sweet Rice with Chestnuts 

-

Kinpira 

-

Blanched Daikon 

-

Adzuki Bean Soup

-

Bancha Tea 

~~~~~~~~~~~

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

Brown Rice

-

Nishime with Carrots, Onions and Squash

-

Sauteed Broccoli

-

Natto Miso Chutney

-

Kidney Bean Soup

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

For Dinner

Cous Cous

-

Stir Fried Vegetables

with Kuzu Sauce

Making Sandwiches from scratch for around a 100 people is no easy task, and yes it is not the ideal meal for someone who is quieting down their diet....but for the rest of us it is sure fun and delicious.
There is a girl in Ionia who has made a name for herself of making some pretty amazing Sandwiches and it is pretty amazing she made them for all of us.
I actually ate my Sandwich the next day so I toasted my bread up, if anyone can notice.

After a yummy lunch like that we went simpler for dinner with a warm yummy porridge

For Lunch

Sandwiches

with

Homemade 

Bread

Seitan

Tofu

Tempeh

 Pesto

-

Dill Pickles

Olives

Carmelized Onions

Tomatoes

Lettuce

and Mustard

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

For Dinner

Sweet Vegetable Barley Porridge

-

Blanched Collard Greens and Daikon

For Three days Warren Kramer and Will Hall came to the Kenai Peninsula and did a wonderful  training/lecture in the Soldotna Library. 

Our amazing Eliza Eller did all the work of fundraising and hosting/putting together the whole event. everything went great! 

Ionia offered to cook lunches for the class for the event...and cooking for everyone in Ionia is a challenge but then you add 50 more people to that it becomes quite fun challenge.

There was a lot of people who did't know anything about Macrobiotics before this class. so we wanted to give them a classic Macro Lunch .......and then a Pasta Salad Dinner for us ;)

For Lunch 

Brown Rice with Adzuki Beans

with

Gomashio

-

Nishime Vegetables (Carrots, Onions and Squash)

-

Blanched Vegetable Salad with Olive Oil Scallion based Dressing

-

Steamed Homemade Sourdough Bread

-

Miso Soup

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

For Dinner

Pasta Salad with

Lettuce

Cucumbers

Blanched Broccoli

Corn and Peas

For Lunch

Brown Rice
-
Gomashio
-
Baked Squash
-
Stir Fried Vegetables with Wild Ferns, Cabbage, Carrots,
-
Natto Miso Chutney
-
Aduki Bean Soup
~~~~~~~~~~~~~~~~
For Dinner

Quinoa Salad with Beets Onions and Parsley
-
Blanched Kale and Carrots
-
Sauteed Cucumber Shoots with Deep Fried Tofu
-
Tempura Devil's Club Shoots and Carrots
-
Quick Salt and Ginger Cucumber Pickles

There is something about a good chickpea salad that is so awesome I could just eat buckets of it all day......but I won't. 

Living in a community with lots of diverse people the cooks some times have to cater to peoples likes and dislikes, some people here don't like beets so half of the chickpea salad was made with out, makes for a pretty picture though!

For Lunch

Koda Brown Rice

-

Chickpea Salad

-

Vegetable Stir Fry with Bok Choy, Kale and Carrots

-

Natto Miso Chutney

-

Daikon Pickles

For Lunch

Brown Rice

-

Sauteed Hijiki with Tahini

-

Baked Carrots with Onion Garlic Sauce

-

Blanched Cabbage and Collard Greens

-

Turnip Dill Pickles

-

Miso with Wild Nettles

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

For Dinner

Bean Burritos with Green Salsa

-

Raw Salad with Cucumbers

-

Nituke Vegetables

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

For Dessert

Watermelon Kanten with Pecans

For Lunch 

Long Grain Brown Rice Salad 

-

Blanched Cabbage

-

Carrot and Cauliflower Shoyu Pickles

-

Miso Vegetable Soup

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

For Dinner

Millet with Tahini Sauce

-

Blanched Collard Greens

-

Kimpira (Sauteed Carrots and Turnips)

-

Shoyu Onion Pickles

This was the day that I spent all day editing the new cooking video , and then it was my turn to cook so all I could think of to make was the stuff in the video!

For Lunch

Brown Rice with Barley

-

Blanched Carrot Kale Vegetable Salad with raw Cucumbers

-

Sauteed Burdock and Wakame

-

Fried Blended Black Beans garnished with Watercress

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

For Dinner

Quinoa with Carrot Pickles

-

Daikon Rounds with Miso Sauce

-

Water sautéed Cabbage with Umeboshi

-

Fried Nettles

-

Chickpeas with sautéed Onions and Carrots

I wasn't home for lunch this day, but I am sure happy I got home in time for afternoon desert! 

thats what I call a summer afternoon.

For afternoon Desert

Peach Cobbler 

~~~~~~~~~~~

For Dinner 

Cous-Cous 

-

Fried Pinto Beans

-

Raw Salad with Lettuce and Cucumbers 

-

Nituke vegetables with Cauliflower, Cabbage, Burdock, Carrots