For Lunch

Soft cooked Polenta

-

Nishime Squash,Daikon and Sweet Yam

(watch and learn how to make 

Nishime here)

-

Carrots and Tops

-

Leftover Blanched Collard and Carrots

-

Garlic Fried Beans

~~~~~~~~~~~~~~~~`

For Dinner

Barley

-

Baked Sweet Yam

-

Sautéed Kale with crumbled Tofu

(watch and learn how to make Tofu here)

-

Vegetable broth, 

with Brown Rice Pasta, Squash, Carrots, Cabbage,Daikon,Shoyu,Salt,Vinegar 

For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

-

Baked sweet Potato with Mochi grated on top 

(watch and learn how to make Mochi here)

-

Blanched Cabbage

-

Fried Black Beans

-

Nishime with Squash, Onion, and Burdock

(watch and learn how to make Nishime here)

-

Apple Celery Salad with Lemon and Salt

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

For Dinner (a leftover meal really)

Leftover Brown Rice

-

Gomashio

-

Onion Shoyu Pickles

-

Adzuki Bean Squash dish

-

left over Blanched Cabbage and Cauliflower 

-

Left over Cous-cous turned into a Salad 

-

French Onion Soup with Mochi and Bread

 For Lunch

Left over Millet Vegetable cakes 

with 

Dill Tofu Sauce

-

Nishime with Squash, Onions, and Carrots

(watch and learn how to make Nishime here)

-

Blanched Collard Greens

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

For Dinner

Adzuki Bean Rice with half Brown Rice and Half Sweet Rice

and Caramelized Onions mixed in at the end

(watch and learn how to make Brown Rice here)

-

Sautéed Kale with scrambled Tofu 

(watch and learn how to make Tofu here)

-

Salad with Lettuce, Arugula, and Blanched Carrots and Radishes, 

and a simple Lemon Shoyu Dressing 

For Lunch

Millet with Tahini Sauce

-

Nituke Carrots with Onions and Turnips

-

Raw Salad with Lettuce and Lemon Dressing

-

Blanched Kale

~~~~~~~~~~~

Brown Rice

(watch and learn how to make Brown Rice here)

-

Dill Pickles

-

Tempeh pan fried then cooked down with Wakame

-

Nishime Carrots and Leeks

(watch and learn how to make Nishime here)

-

Sautéed Daikon Greens

For Lunch

Noodle Salad

Green Soba Salad 

and Udon Salad 

with 

Carrots, Sesame Seeds, Nori with a Shoyu Vinegar and Dark Sesame Seed Dressing

-

Nishime Carrots and Leeks 

(watch and learn how to make Nishime here)

-

Sautéed kale

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

For Dinner

Brown Rice 

(watch and learn how to make Brown Rice here)

-

Roasted Sunflower Seeds

-

Blanched Veggie Salad

-

Radish Mustard Pickles

-

Adzuki Bean Soup

for Lunch

Corn Rice

(watch and learn how to make Brown Rice here) 

-

Nishime Daikon

(watch and learn how to make Nishime here)

-

Blanched Broccoli

-

Leek Miso

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

For Dinner

Udon and Broth 

(watch and learn how to make Udon here)

-

with Fried Tofu

(watch and learn how to make Tofu here) 

-

Shoyu Shitaki Broth 

-

Arugula 

For Lunch 

Brown Rice 

(watch and learn how to make Brown Rice here)

-

Daikon Pickles

-

Roasted Miso Walnuts

-

Pressed Salad with Cabbage and Cucumber
(watch and learn how to make Pressed Salad here)

-

Sautéed Garden Veggies Napa Cabbage and Daikon Greens

~~~~~~~~~~~
For Snack
Michael made these amazing cucumber roll thingies
with
Avacado, Tempeh, Parsley, and some blanched Garden veggies.
The thing that makes this impressive is the way he cuts the cucumber!
~~~~~~~~~~~~~~~~~~~
For Dinner
Brown Rice
(watch and learn how to make Brown Rice here)
-
Toasted and Ground Sesame Seeds
(watch and learn how to make Gomashio here)
-
Sautéed Cabbage
-
Onion Nishime
(watch and learn how to make Nishime here)
-
Leek Miso Condiment

For Lunch
Brown Rice
(watch and learn how to make Brown Rice here)
-
Onion Shoyu Pickles
-
Blanched Cauliflower and Broccoli with a Tahini Lemon Dressing
-
Tofu Miso Soup garnished with Kale
(watch and learn how to make Miso Soup here)
(watch and learn how to make Tofu here)
~~~~~~~~~~~~~~~~~~~~~~~~
For Dinner
Adzuki Bean Brown Rice
-
Roasted and Ground Sesame Seeds
-
Pressed Salad
(watch and learn how to make Pressed Salad here)
-
Blanched Garden baby Daikon
-
Onion Nishime with a Miso Sauce
(watch and learn how to make Nishime here)
-
Miso Leek Condiment