For Lunch 

MIlllet with Onions 

-

Arame Citrus Arugula Salad with a Brown Rice syrup and Mustard Dressing

-

Blanched Collard Greens

-

Steamed Tofu with a Ginger Shoyu Sauce

(watch and learn how to make Tofu here)

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

For Dinner

Brown Rice with Almonds

(watch and learn how to make Brown Rice here)

-

Tofu Stirfry with Onions, Bell Peppers, and Parsley 

-

Leftover blanched Collard Greens and Cauliflower

-

Pressed Napa Cabbage Salad with Carrots and Apple

(watch and learn how to make Pressed Salad here)

-

White navy Bean Soup with Tomato and Onion

For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

-

Toasted Almonds 

-

Kimchi

-

Steamed Broccoli

-

Baked Chickpea Beet Patties with Cucumber Dill Tofu Sauce

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

For Dinner

Quinoa Salad with Radishes marinated in Umeboshi Paste and Mustard, Cucumbers, Lettuce, Cherry Tomatos, Parsley, and a Lemon, Salt, Olive Oil, Rice Syrup Dressing.

-

Boiled Corn

-

Sautéed Arame with Tempeh, Onions, and Tahini 

For Lunch

Tempura Squash, Carrots, and Tofu

(watch and learn how to make Tempura here)

-

Udon Noodles with a Kombu Shoyu Broth 

(watch and learn how to make Udon Noodles here)

garnished with Scallions 

-

Blanched Kale

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

For Dinner

Brown Rice

(watch and learn how to make Brown Rice here)

-

Roasted Root Vegetables Squash,Carrots,Beets

-

Blanched Kale and Daikon with Lemon 

-

Arame with dried Tofu

(watch and learn how to make Tofu here)

-

Pinto Bean Soup 

The last couple of weeks I have been cooking lunches for my Dad who hasn't been feeling to well. It can be hard sometimes to cook for someone who doesn't really feel like they want to eat anything. so my cooking has started incorporating more foods that I don't personally eat. But for him I think it can be useful at this time like I have started to learn how to cook fish!

For Lunch 

Brown Rice with Adzuki Beans

(watch and learn how to make Brown Rice here)

-

Roasted Pumpkin Seeds

-

Tempura Squash, Carrots/Onion/Burdock Nests

(watch and learn how to make Tempura here)

-

Blanched Cabbage and steamed Tofu

(watch and learn how to make Tofu here)

-

Onion Cucumber Dill Pickles 

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

For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

-

Onion Cucumber Dill Pickles

-

Steamed Squash with a blanched Umeboshi Cabbage Salad

-

Arame cooked with caramelized Onions and Sesame Seeds, garnished with Scallions

-

Baked Teriyaki Salmon with a Shoyu,Rice Syrup,Garlic,Ginger Teriyaki Sauce

Last day in Europe. we went to Ghent to visit a friend and a Macrobiotic restaurant there called Avalon.

really lovely place. great food. very rich and delicious.

For Lunch

Brown Rice

-

Sautéed Leeks

-

Blanched Kale with a Sauce 

-

Baked Carrots

-

Cabbage Coleslaw with Radish

-

Vegetable Pie with Jerusalem Artichoke and Tofu

-

Nishime Onions

that is all that I ordered. the other plates are not mine.

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

For Dinner

Long Grain Brown Rice

-

Baked Squash

-

Sautéed Brussels Sprouts

-

Blanched Daikon and Watercress with Pressed Salad and a dressing 

-

Fried Arame with Tempeh, Onions, and Tahini 

-

And I had a glass of Apple Juice to fancy it up!

 For the last two days Phiya and I have been in Barcelona, Phiya has been giving Macrobiotic lectures and I have been Cooking with one of my favorite people to cook with Eduard Sarrà Sagalés for the event at the Cuchara Club

For the First meal (which was Dinner)

Squash Soup

-

Vegetable Stirfry with Onions, Carrots, Zucchini, Squash, Fennel, Broccoli

-

Brown Rice with Chives and Pumpkin Seeds

-

Arame with Gomashio and Lemon Zest

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

For Lunch the next Day 

Couscous with Peanuts and Raisins

-

Kinpira style Carrots and Leeks Sautéed with Gomashio 

-

Sauteed Kale and Cabbage and Tofu 

-

Miso Soup 

For Dinner

Rice with Sesame Seeds and Celery and Arame 

-

Onion Carrot Tempura 

-

Carrot Squash Nishime 

-

Miso Broth 

 For Lunch

Brown Rice

-

Shoyu Onions Pickles

-

Roasted Sunflower Seeds
-
 Blanched Carrots and Tops
-
Sauteed Kale
-
Miso Soup

~~~~~~~

For Dinner
Quinoa
-
Nishime with Burdock and Carrots
-
Sauteed Arame
-
Blanched Kale

Happy February everybody!

it is not even close to spring here in Alaska, still tons of snow and very cold. but the sun is rising earler and setting later yay!

I have a new cooking video almost set to upload, I just need to get some music for it, then I will upload it!

For Lunch we had

Brown Rice with Umeboshi Plum

-

Arame cooked with Carrots,Cauliflower,Onions

-

Blanched Broccoli and Cabbage

-

Soba Noodle Soup with Scallions 

For Dinner 

Ohagis

 (Sweet rice balls cooked with chestnuts and rolled around in Chopped Almonds)

 -

Carrot,Brussels Sprouts,Onions Nishime

-

Raw Salad with a Tahini Mustard Dressing

-

Miso Soup

If a Year long season was similar to a day,
 Spring would be like early morning,
Summer would be like mid day,
 Autumn would be like evening,
Winter (which is what we are in right now) would be Night time,
Like the late at night, I find it hard to find energy to do much of anything and consistently dreaming of other things I want to do,  Places I could go, Cool things I could make or buy.
but anyway  


For Lunch we had

Grain Corn

-

Baked Squash

-

Nishime with Burdock, Carrots, Daikon

-

Miso Soup

For Dinner 

Millet with Sweet Vegetables

-

Fried Arame with Dried Tofu

-

Sauteed Broccoli and Cauliflower