So Happy to be in the Ionia Kitchen!!

It was my turn to cook the other day and I was so excited! I took a long break from doing much of anything when I got back from the the Europe Trip 

(see cooking and eating in Belgium here and Spain here)

and very grateful I got the reset. but I was itching to get back in the kitchen! 

These days the way the cooking schedule  is in Ionia is there is a crew of people that cooked all day one day a week.  so I got to cook Lunch and Dinner with the same crew and really plan the whole day!

For Lunch

Brown Rice

(Watch how to make Brown Rice here)

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Tofu Miso Pickle

(Watch and how to make your own batch of Tofu here)

-

Natto 

(Watch and learn how to make Natto here)

-

Sautéed Root Vegetables Beets, Squash, Carrots, Leeks, Parsnips

with some Ginger 

-

Cucumber Wakame Salad

 with Brown Rice Vinegar , Salt, and Toasted Sesame Oil Dressing

 Garnished with Toasted Sesame Seeds

-

Blanched Collard Greens and Broccoli 

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For Dinner

Chickpea Vegetable Stew with Whole Wheat Pasta and deep fried Tofu

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Pressed Salad with Napa Cabbage garnished roasted Walnuts 

(Watch and learn how to make Pressed Salad here)