5th day of the Kushi Summer Conference

For Breakfast
Soft Oats
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Blanched Kale
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Miso Soup
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Fruit Salad
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Amasake
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Bread and Peanut Butter and Jam
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For Lunch
Pan fried Millet Fish Cakes with Onions and Leeks and wild caught Cod,
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Tofu Tartar Sauce with Cucumber and Dill, White Miso, Umeboshi Vinegar, Tofu, white Vinegar,
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Steamed Root Vegetables with Corn, Carrots, Greenbeans
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Arugula Salad with Umeboshi, Scallion, Pumpkin Seed Dressing
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Blanched Collards
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For Dinner
Brown Rice
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Garlic fried Black Beans
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Coleslaw
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Blanched Kale and Daikon
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Monk root Vegetable Soup
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For Dessert
Watermelon Kantan Pudding with Cashew Cream garnished with Pumpkin Seeds