Happy New year everyone! Happy new month, Happy new day!
The more busy I get the more (I neglect my blog and I am sorry to myself about that) can't realistically make three full decked out meals a day. So I have been relying on a full, well balanced breakfast to really ground me and get me through the day. I find if I have a solid breakfast, I can get away with a light lunch and a regular dinner. and I have been feeling great!
To save time most of our breakfasts, are in part reheating leftover grain, while adding a freshly made miso soup or reheating soup from the night before, and some boiled veg and pickles and thats it!

My favorite breakfast combination my partner and I have been making every morning has been looking something like this
 Brown Rice, or what ever leftover we have around.
(watch my video on how learn how to make Brown Rice here)

Miso Soup. Always a great way to start the day with a little warm Miso soup.
I have been loving Angelica Kushi's Miso Month (check it out here) and all the fun inspiring videos she is posting on her youtube channel !
(watch my video on how to make Miso Soup here)

Blanched or steamed vegetables
A lot of green Cabbage or Kale.

Pickles. I try to keep some pickles fermenting at all times. I think pickles are very important for digesting a whole grains diet, and they are just freaking delicious!

and last but not least we have been eating lots and lots of Natto!
(watch my video on how learn how to make Natto here)
You guys probably know by now how much I love Natto and this year I have been loving the Natto Phiya has been making. It has been coming out so delicious and stringy!
Natto is served over steamed rice and this dish of natto rice is considered a high protein Japanese breakfast staple. It is a rustic dish of fermented soybeans characterized with a strong aroma and slimy texture. It is seasoned with soy sauce, along with, chopped green onions, spicy mustard, sliced dried and seasoned seaweed, or other flavor add-ins. Packaged natto is available in the refrigerated section of Japanese and Asian grocery stores or you can check out my video and make it yourself! it is really not that complicated.

Yes, it is very inspired by Japanese cuisine. Growing up with Macrobiotic cooking, and how much it was influenced by Japanese teachers and Japanese culture it has stuck with me as a comfort food.
Although a Japanese breakfast comprises what Westerners might view as a complete meal appropriate for lunch or dinner, (lets be honest it looks a lot like a regular meal for me sometimes as well) it is not intended to be heavy or too filling. Portion sizes for breakfast are adjusted to meet one's appetite, and dishes tend to be lighter, for example, they tend not to be greasy, deep fried, or rich. 

Natto Sushi! If you follow this blog you probably already know how much I love Natto. From posting pictures of Natto meal inspirations all the time. To creating a how to make Natto Video . It's pretty clear how much I love eating Natto. 

Here I made some simple Brown Rice, Natto Maki Rolls, Preparing the Natto with Mustard, Shoyu, and Scallions. Than just rolling it up with Some Brown Rice into a Sushi Roll!

For Lunch

Brown Rice Natto Maki Rolls

(Learn how to make Natto here)

(Learn how to make Brown Rice here)

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Shoyu Wasabi Dipping Sauce

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Shredding Daikon Salad with a squeeze of Lemon

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Blanched Kale and Cauliflower

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Olives

For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

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Natto mixed with Mustard and Shoyu

(watch and learn how to make Natto here)

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Left over Fried Black Eyed Peas

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Blanched Kale and Brussels Sprouts

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Kimpira with Carrots and Burdock

(watch and learn how to make Kimpira here)

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Squash Soup

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For Dinner

Tempeh Sushi 

made with Tempeh, Cucumber, Carrots, and Umeboshi paste 

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Tofu Sushi

made with Tofu, Cucumber, Carrots and Umeboshi

(watch and learn how to make Tofu here)

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Blanched Collard Greens, and Kohlrabi 

For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

garnished with Scallions

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Cucumber Salad

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 Carrot Pickles

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Natto Miso 

(watch and learn how to make Natto here)

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Blanched Collard Greens

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Adzuki Bean Soup

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For Dinner

for the first time all by myself I made a Lasagna!

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with a roasted Tomato, Onion, Basil, Oregano, Shoyu, and Sea salt  Sauce 

layers with home made Seitan.

(watch and learn how to make Seitan here)

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and a Tofu Cabbage Corn mixed with Salt layer.

(watch and Learn how to make Tofu here)

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and of course Sheets of Lasagna Pasta 

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Garlic Bread

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Cucumber, Totsoi, Ice Berg Lettuce Salad with a Lemon Tahini Dressing

For the very first time I have a feature in a magazine! 

The Fresh View Magazine 

I wrote about Natto  (because I love Natto) and included a recipe on how to make it!

the entire magazine is just really great stuff and I would love for you guys to check it out 

For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

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Natto prepared with Mustard, Radish Greens, and Shoyu

(watch and learn how to make Natto here)

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Sautéed Napa Cabbage 

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Sweet Vegetable Pearl Barley Porridge

with Onions, purple Carrots, Napa Cabbage, Chickpeas, 

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Blanched Radish 

I am back in California. it has been a whole year since I have been this warm.

It is really amazing how you crave such different foods in different environments. a couple of days ago I was in Alaska making pot-pie. and today salad and smoothies are what I want!

 Making our way to Mexico today, going to be staying there for four or five days then back to Santa Monica! 

For Lunch 

Reheated leftover Brown Rice

(watch and learn how to make Brown Rice here)

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Gomashio 

(watch and learn how to make Gomashio here)

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Natto 

(watch and learn how to make Natto here)

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Baked Yams and Parsnips 

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Salad 

with Lettuce, Cucumbers, Olives, Tomato, Avocado, Sprouts, Sesame Dressing 

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For Dinner

Mixed Quinoa

(watch and learn how to make Quinoa here) 

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Sautéed Kale with scrambled Tofu 

(watch and learn how to make Tofu here)

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Leftover Salad 

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)

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Natto 

(Watch and learn how to make Natto here)

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

with some Ginger 

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Cucumber Wakame Salad

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

 Garnished with Toasted Sesame Seeds

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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)

Second to last day in Europe. made a point to relax and not do much except cook and eat duh!

For Lunch

Long Grain Brown Rice

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Natto prepared with Mustard, Shoyu, and Scallions 

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Nishime with Onions, Squash, Carrots, and deep-fried  Tofu

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Blanched Salad with Daikon, and Bok-Choy 

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For Dinner

Spagetti with Sautéed Broccoli and Carrots and Tofu

and Tomato Sauce

Sometimes I like going out to eat with friends. but it is not always easy being vegan and the only macro person I know who don't eat fish. but I keep with the simple stuff in restaurants

For Dinner in Antwerp 

Natto Sushi

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Cucumber Sushi 

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Ginger Pickle

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Wasabi 

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Lunch in Bruge 

Spaghetti with Tomato Sauce (No Cheese of course)  

 2nd day at this wonderful conference for macrobiotic dutch speaking people near the town of Hilversum in Belgium. meeting some wonderful people! 

For Breakfast 

Oat Porridge 

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Cooked fruit compote 

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Blanched Broccoli

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Bread and Peanut Butter

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Miso Soup

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For Lunch

Quinoa Salad

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Deep Fried Natto Nuggets 

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Blanched Parsley with Sesame Seeds

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Adzuki Beans with Squash

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Pickles

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Beets cooked with Tahini Sauce

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Sautéed Tofu with Brussels Sprouts and Kudzu Sauce 

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For Dinner

Brown Rice 

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Gomashio

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Tempeh Sautéed with Sauerkraut 

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Leftover beets from Lunch

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Pressed Salad

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Fried Udon Noodles

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Hijiki Sautéed with Carrots and Onions 

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Blanched Broccoli 

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For Dessert 

Stewed Apples with a sweet Chestnut Cream