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

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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 Breakfast

Chestnut Amasake Congee 

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Light Summer Style Miso Soup

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Blanched Kale

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Bread and Peanut Butter, Raspberry Jam

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For Lunch

Bulgar Salad 

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Fried Chickpeas 

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Boiled Daikon 

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Blanched Kale with Watercress Dressing

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Carrot Pickles

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Fruit Salad 

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Leftover Vegan Egg Rolls

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For Dinner 

Futo Maki (Aka Big Sushi) with Tofu/Fu

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Clear Broth Soup

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Stir Fry with Bok-Choy, Carrots, Leeks

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Broccoli with raw Almonds 

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Umeboshi Ginger Pickles ,

For Breakfast
Soft Oats
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Blanched Kale
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Miso Soup
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Fruit Salad
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Amasake
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Bread and Peanut Butter and Jam
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For Lunch
Pan fried Millet Fish Cakes with Onions and Leeks and wild caught Cod,
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Tofu Tartar Sauce with Cucumber and Dill, White Miso, Umeboshi Vinegar, Tofu, white Vinegar,
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Steamed Root Vegetables with Corn, Carrots, Greenbeans
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Arugula Salad with Umeboshi, Scallion, Pumpkin Seed Dressing
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Blanched Collards
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For Dinner
Brown Rice
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Garlic fried Black Beans
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Coleslaw
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Blanched Kale and Daikon
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Monk root Vegetable Soup
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For Dessert
Watermelon Kantan Pudding with Cashew Cream garnished with Pumpkin Seeds