For Lunch

Millet with Onions

-

Sautéed Daikon Greens

-

Salad with IceBerg Lettuce ,Blanched Broccoli 

Mustard Dressing

-

Split Pea Soup

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For Dinner

Falafel Wrap 

with 

Chickpea Falafals 

-

Olives

-

Pressed Salad Garnished with Tomato and  Pickled Artichoke Hearts

(watch and learn how to make Pressed Salad here)

-

Hummus

-

Tahini Sauce

with Tahini and Umeboshi vinegar and Water

-

Tofu Dill sauce

-

White Flour Tortillas 

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For Dessert 

Blueberry Kantan

with a Oatmilk Lemon Kantan Cream on top