I am back home!!!! yay!!! 

I actually got back home from the Kushi Summer Conference about a week ago. It has taken me a while to just come off the trip and just relax, I actually got sick the last couple of days of the conference so it took me a little while to get back on my feet. 

but I feel good now and I ready to get back to life and Everyday Food! 

For Lunch

Brown Rice with Pumpkin Seeds

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Sautéed Cabbage

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Fried Wakame with onions

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Turnip Shoyu Pickles

and 

Nappa Cabbage Dill Pickles

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Lentil Soup

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Quinoa with Onion Tops

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Sautéed Napa Cabbage

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Baked Sweet Potatoes

 One of the last days of the Kushi Summer Conference 2014 there was a big special Gala Fund Raising Dinner Party where the amazing Eric Lechasseur and Sanae Suzuki  cooked the amazing food. 

The Gala Dinner was also a Avaline Memorial where quite a few of the Kushi Family came together.

For Breakfast

Soft Oats 

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Blanched Kale and Cabbage

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Miso Soup

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Sourdough Bread and a Fruit Compote

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for Lunch

Polenta Patties with Vegetables 

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Tofu Tar-Tar Sauce

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French Lentils with Onions and Carrots

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Sautéed Zucchini 

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Blanched Kale

-

Leftover Brown Rice

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For Dinner

Summer Green Salad

with Navel Orange, Avocado Balls, 

Roasted Beets, and Shaved Red Radish

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For Breakfast

Buckwheat Porridge 

-

Miso Soup

-

Blanched Kale and Collard Greens

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Sourdough Bread and Peanut Butter and Jam

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For Lunch

Brown Rice

-

Split Pea Dal

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Pressed Salad with Radishes  

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Blanched Kale and Cabbage

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Onion Carrot Tempura Nests 

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Grated Daikon

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Tofu Vegetable Soup

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For Dinner

Sweet Vegetable Millet

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Baked Mochi with Sesame Sauce

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Adzuki Bean Soup

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Blanched Vegetable Salad 

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Sautéed Kale 

-

Shoyu Onion Pickles

For Breakfast 

-

Pearl Barley Stew 

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Blanched Collard Greens

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Natto 

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Miso Soup

-

Bread and Peanut Butter, Jam

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I missed Lunch sorry

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For Dinner

Brown rice with some Wild Rice

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Carrot Shoyu Pickles

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Blanched Collard Greens

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Raw Salad with Lettuce, Carrot, Cucumber,Red Onions, Watercress Rice syrup Vinegar Dressing

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Boiled Corn on the Cob

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Sweet and Sour Cabbage wit Tempeh

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Red Lentil Soup

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For Desert 

Amaranth Cup Cakes, with Strawberries and Orange Zest, and Almonds 

For Breakfast

Chestnut Amasake Congee 

-

Light Summer Style Miso Soup

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Blanched Kale

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Bread and Peanut Butter, Raspberry Jam

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For Lunch

Bulgar Salad 

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Fried Chickpeas 

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Boiled Daikon 

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Blanched Kale with Watercress Dressing

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Carrot Pickles

-

Fruit Salad 

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Leftover Vegan Egg Rolls

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For Dinner 

Futo Maki (Aka Big Sushi) with Tofu/Fu

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Clear Broth Soup

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Stir Fry with Bok-Choy, Carrots, Leeks

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Broccoli with raw Almonds 

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Umeboshi Ginger Pickles ,

 Yesterday I had a day off from the kitchen at the Kushi Summer Conference and so I went to the beach and didn't have any lunch, so I am sorry I can not show you what the conference had yesterday....But not that sorry cause the day at the beach was amazing!! 

For Dinner

Red Lentil Soup

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Brown Rice with Kamut 

with a little of Shisho powder on top

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Sautéed Hijiki with Lotus Root, Carrot, Green Beans, Dried Tofu

-

Sautéed Dandelion Greens

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Blanched Kale

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Shoyu Onion Pickles

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For Desert

Pear Kantan with Raspberries