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)

-

Gomashio 

(watch and learn how to make Gomashio here)

-

Natto 

(watch and learn how to make Natto here)

-

Baked Yams and Parsnips 

-

Salad 

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

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

For Dinner

Mixed Quinoa

(watch and learn how to make Quinoa here) 

-

Sautéed Kale with scrambled Tofu 

(watch and learn how to make Tofu here)

-

Leftover Salad 

 For Lunch

Bulgar with Onions

-

Sautéed Root Vegetables 

Carrots, Parsnips, Turnips, Beets, 

-

Blanched Kale

-

Barley Soup

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

For Snack 

Sourdough Rasin Walnut Muffins 

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

For Dinner

Fried Whole Wheat Pasta 

with Tofu,Mushrooms, Garlic, Parsley, Basil

(watch and learn how to make Tofu here)

-

Salad 

Lettuce, Tomato, Avocado, Olives, Cucumber, Red Onion, 

Lemon Vinaigrette  Dressing

For Lunch 

our home grown Barley!

-

Daikon Shoyu Pickles

-

Hijiki with Carrots

-

Baked Parsnips with Caramelized Onions

-

Blanched Broccoli

-

Miso Soup

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

Sweet Vegetable Corn Porridge with Carrots and Squash

-

Sautéed Napa Cabbage and Parsly 

-

Pressed Salad with Cabbage and Carrots

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)

-

Tofu Miso Pickle

(Watch and how to make your own batch of Tofu here)

-

Natto 

(Watch and learn how to make Natto here)

-

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

with some Ginger 

-

Cucumber Wakame Salad

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

 Garnished with Toasted Sesame Seeds

-

Blanched Collard Greens and Broccoli 

~~~~~~~~~~

For Dinner

Chickpea Vegetable Stew with Whole Wheat Pasta and deep fried Tofu

-

Pressed Salad with Napa Cabbage garnished roasted Walnuts 

(Watch and learn how to make Pressed Salad here)

Adzuki Bean Soup

if you haven't made a soup with Adzuki Beans and Ginger before. you need to get your but in the kitchen and do it!! it is amazing. and perfect for winter. 

For Lunch 

Adzuki Bean Soup

-

Brown Rice with Whole Winter Wheat

(Learn how to Make Brown Rice here)

-

Walnuts roasted with Miso 

-

Baked Parsnips

-

Pressed Salad

(Learn how to make Pressed Salad here)

-

Carrot Daikon Shoyu Pickles

~~~~~~~~~~~

For Dinner

Brown Rice 

(Watch and learn how to make Brown Rice here)

-

Roasted Sunflower Seeds

-

Sautéed Kale and Napa Cabbage with Scrambled Tofu

(Watch and Learn how to make Tofu From Scratch)

-

Nishime Squash 

For Lunch we stopped by a Macrobiotic restaurant in Amsterdam, called Deshima .

Wonderful place, delicious food! 

For Lunch 

Brown Rice with Shisho leaves

-

Sesame Gomashio 

-

Lentils with Deep Fried Tofu cubes

-

Pressed Salad

-

Tempura Cauliflower 

-

Blanched Cabbage with a Dressing

-

Rice Croquettes made with Tofu, and a Wasabi Sauce

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

For Dinner

Bulgar Wheat

-

Roasted Sunflower Seeds

-

Baked Parsnips

-

Fried Lentils

-

Blanched Broccoli

-

and a Carrot, Parnsip Onion Spread

For Lunch 

Millet 

with

Sesame Sauce 

garnished with

Scallions

-

Nishime with Carrots, Squash, And Rutabaga 

-

Baked Parsnips with Leeks

~~~~~~~~~

For Dinner

Fried Pasta 

with 

Tofu

and 

Mushrooms

-

Raw Salad with

Olives

Tomatoes 

Artichoke Hearts

Vinegar Dressing

-

Baked Bread

For Lunch
Brown Rice pressure cooked, mixed with roasted walnuts
-
Nishime Carrot, Squash, Onions
-
Sauteed Broccoli and Parsley
-
Pickled Cauliflower
-
Soba Noodle clear broth Soup
with Daikon and Kombu and Ginger
~~~~~~~~~~~~~~~

For Dinner
Buckwheat Fried with pasta, I used Bow tie noodles.
-
Blanched Vegetable Salad, 
Cabbage, Carrots, and Bok-choy. with Brown Rice Vinegar 
-
Baked Parsnips and Onions