For Lunch

Cous-Cous

with Quick Ume pickled Cucumbers

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Blanched Bok-Choy

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Lentils fried with Onions and Garlic

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Squash Soup with Caramalized Onions

with Toasted Pumpkin Seeds

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Leftover Grain Patties, White Rice, Barley, and Millet, Seitan Sausage. 

(of as my brother calls them "All the junk in the kitchen Patties")

whatever they were delicous.

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Blanched Broccoli and Carrots

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Kidney Beans

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Sautéed Bok-choy and Tofu

(watch and learn how to make Tofu here)

 Five months with out thinking of writing,posting, or photography. anything creative really.

To be open and truthful it has been a intense winter. 

I with my siblings have been giving our selfs completely into the role of caretaker for my father with the support of our community. 

He has been struggling with effects of cancer for the last year. 

I felt that I did't have time for such things as blogging or any creative outlet,even cooking has been tough task.

But I have been missing the satisfaction I get from creating something. really putting in the time and making mistakes and in the end having something to share and enjoy.

I think it is important for me to do something like this , something seemingly unimportant comparison to the situation I am in. something just for myself. 

I was so happy to see that while I was absent the blog continued to get visited everyday. it makes me so happy that you enjoy this blog and all that it offers. 

Well, to get to the food.

For Lunch 

Brown Rice 

(watch and learn how to make Brown Rice here)

with Sesame butter

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Fried Kidney Beans

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Carrot, Cucumber Salad with Cilantro, Capers and spoonful of Vegenaise for dressing

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Baked Squash and Sweet Potato

first boiled until slightly soft then drained and mixed with Olive Oil, Salt, Oregano

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For Lunch  

Millet

-

Cauliflower Pickles

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Nishime 

with Carrots, Cabbage, Onions

(watch and learn how to make Nishime here)

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Blanched Baby Daikon with a Sesame Dressing

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Miso Soup

(watch and learn how to make Miso Soup here)

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For Dinner

Brown Rice with Roasted Almonds

(watch and learn how make Brown Rice here)

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Garlic Fried Kidney Beans

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Whole Grain Sourdough Bread

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Cabbage Salad with a Sesame Dressing

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Root Vegetable Monk Soup

For Lunch 

Brown Rice 

(watch and learn how to make Brown Rice here)

-

Onion Shoyu Pickles

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Seitan Pop-Pie 

with Root Vegetables and Onions Gravy

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Blanched Cabbage and Daikon 

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For Dinner

Quinoa fried Kinpira 

(watch and learn how to make Kinpira here) 

-

Blanched Broccoli 

with a Scallion Umeboshi Dressing 

-

Kidney Bean Soup 

 I am back home from a longer then expected trip. the trip was amazing and wonderful. but it came with its challenges such as not being able to cook food for myself like I explained in this post

then I visited some family and the Kushi Institute where they serve three meals a day everyday. and the food is wonderful!! 

The Kushi Institute is a education center for Macrobiotics. so the food is a little more toned down then how I cook for my self. because they are teaching also about the Healing side of macrobiotics.

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Meals while visiting the Kushi Institute 

Brown Rice 

(watch and learn how to make brown rice here)

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 Gomashio 

(watch and learn how to make Gomahsio here)

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Nishime Turnips and Brussels sprouts and Daikon

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Blanched Vegetable Salad with Kale Radishes and Collards 

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Fried Penne Pasta 

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Lentil Soup 

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Peach Amazake Pudding Dessert 

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Brown Rice

-

Tempura Vegetables Onions, Broccoli, and Fu 

(watch and learn how to make Tempura Vegetables here)

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Kidney Beans

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Pressed Salad

(watch and learn how to make pressed salad here)

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Blanched Kale and Collard Greens 

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Brown Rice with Black Soybeans 

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Kinpira Root Vegetables

(watch and learn how to make Kinpira here)

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Purple Cabbage Pressed Salad

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Blanched Kale, Cabbage and Broccoli

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Pizza with a Sourdough Crust

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Nishime Brussels Sprouts and Turnips

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Blanched Collard Greens with a Sesame Dressing

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White Bean Soup

 For Lunch 

Brown Rice
(Watch and Learn how to make Brown Rice Here)

-

Tempeh cooked down in a Shoyu broth with Sauerkraut
-
Blanched Veggie Salad
with Broccoli Cauliflower Carrot and a Umoboshi Scallion Dressing
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Kinpira Miso Soup
(watch and learn how to make Kinpira here)
(watch and learn how to make Miso Soup here)
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Vegetable Bean Stew with whole wheat Pasta
Onions, Carrots, Squash, Broccoli, Corn, Kidney Beans 

For Lunch

Brown Rice Balls with Umeboshi 

-

Chunky Carrot Turnip Kimpira 

with Sesame Seeds, Ginger

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Blanched Turnip Greens

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Kidney Bean Soup

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For Dinner

Vegetable Fried Rice

-

Leftover Kimpira 

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Blanched Kale

The energy has  been amazing here at the 2014 Kushi Summer Conference, and food has been just as good! 

For Breakfast 

Wild Rice Porridge 

-

Sweet Congee Porridge 

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Miso Soup

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Blanched Collard Greens

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Bread and Peanut Butter and Jam 

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For Lunch 

It says Quinoa Pilaf... it was a lot like Quinoa Salad! maybe I don't know what a Pilaf is?

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Kidney beans with Sweet Vegetable

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Steamed Zucchini and Onions with kalamata Olives

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Blanched Kale and Napa Cabbage

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Coleslaw with Hard Cabbage and Carrots and Red Onions

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For Dinner

Noodles and Broth!

with 

Soba Noodles

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Shoyu Dashi broth

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Blanched Cabbage, Corn, Carrots, Green Beans, with Lime

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Cucumber Pickles

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Braised Tempeh 

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Slices Plum

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Nori Tempura

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For Dessert 

Amasake Pudding 

with 

Cherry Compote 

I don't go camping that often, not because I don't Love camping!! it is  just really difficult for me to get out the door... But a little while ago I did it with a couple of friends. It was so amazing to be in the in the mountains, my favorite part is (who would have guessed) Cooking with your friends in the Mountains!!
the trick about cooking on camping trips is one pot meals.
We were gone for three days,

Dinner the first night was
Split pea stew with
Pan Fried Mochi
Home made Udon noodles (I am editing a cooking video on how to make these!)
and onions and carrots and ginger

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Lunch the next day
Buckwheat with Pasta
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Sauteed baby Turnips

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Dinner that day
Brown Rice
-
Kidney Beans with Greens
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Fire Baked Corn Tortillas

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Lunch on the Last Day!
Millet with Sweet Onions
-
Vegetable StirFry
with
Turnips, Carrots, Onions, Wakame, Kuzu