Last day in Europe. we went to Ghent to visit a friend and a Macrobiotic restaurant there called Avalon.

really lovely place. great food. very rich and delicious.

For Lunch

Brown Rice

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Sautéed Leeks

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Blanched Kale with a Sauce 

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Baked Carrots

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Cabbage Coleslaw with Radish

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Vegetable Pie with Jerusalem Artichoke and Tofu

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Nishime Onions

that is all that I ordered. the other plates are not mine.

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For Dinner

Long Grain Brown Rice

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Baked Squash

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Sautéed Brussels Sprouts

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Blanched Daikon and Watercress with Pressed Salad and a dressing 

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Fried Arame with Tempeh, Onions, and Tahini 

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And I had a glass of Apple Juice to fancy it up!

I am back home in Alaska in macrobiotic community I was born and I couldn't be more happy about it. it is such a a luxury to be able to have amazing macrobiotic food with out cooking it your self. 

In the community we take turns cooking so everyone gets a chance to cook with a group of four people for everyone to eat.

For Lunch

Quinoa cooked with Carrots

-

Sauteed Purple Cabbage with Onions 

garnished with Watercress 

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Nishime Daikon with Natto Miso Chutney 

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Onion Shoyu Pickles 

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Lima Bean Soup

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For Dinner

Deep Fried Adzuki Bean brown Rice Ball

-

Blanched Veggie Salad 

with Purple Cabbage, String Beans, Cauliflower, 

with a Carrot Dressing 

-

french Onion Soup

 Noodles and Broth and Tempura

with

Nori

Sesame Seeds

Ginger

Watercress

Udon Noodles
Onion Tempura

Shitaki Kombu Broth

Scallions

There has been this flu that has gone around the community (uggg) and of course I caught it, but there are some foods that just tastes even more amazing when I am sick

and Brown Rice Porridge is one of them!! and sea vegetable anything!! those things just tastes like they are healing instantly 

For Lunch

Brown Rice

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Roasted Pumpkin Seeds

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Sautéed Hijiki with Onions and Carrots

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blanched Turnip Greens with a Sesame Dressing

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Chickpea Soup garnished with Watercress

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Bancha Tea

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For Dinner

Brown Rice Porridge 

with

Chickpeas

Deep Fried Seitan

Onions

Carrots

Watercress

I am having so much fun cooking on this little trip! I feel like I have all this new inspiration for food!!

and just reminding me self to just have fun!

For Lunch

Red Lentil Soup

 with Sauteed Onions and Garlic,and Watercress for garnish

-

soft Brown Rice with Umeboshi Plum

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Pressed Salad made with hard Cabbage and Carrots and with Grated Apple

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Blanched Kale with Cashew Basil Dressing

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For Dinner

Kinpira Soup with Wakame 

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Quinoa 

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leftover Pressed Salad

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pan fried Tofu Nishime with Daikon and fresh Shitaki Mushrooms

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Blanched Bok-Choy