For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

with toasted Pumpkin Seeds

-

Shreded Apple, Carrot, Kale Salad 

-

Fried Wakame with Carmalised Onions and Mirin

-

Kimchi

-

Pinto Bean soup.

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

For Dinner

White Basamati Rice

-

Vegetable Stirfry with Tofu,Onion,Carrot,Broccoli, Bell peppers,

with a Ginger,Garlic,Shoyu,Arrowroot sauce.

(watch and learn how to make Tofu here)

For Lunch 

Brown Rice Pasta Salad with Broccoli, Radish,Bok-choy,

with a Pumpkin Seed Parsley Vinegar Garlic Dressing 

-

Baked yams with Salt, and Pepper.

-

Panfried Tofu with Shoyu and Mirin.

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

For Dinner

White Basmati Rice

with a spoonful of leftover Pumpkin seed Dressing 

-

Sauteed Kale

-

Chickpea Salad

 with (pretty much everything I could find)Chickpeas, Red Onion marinated in Umeboshi Juice, Carrots,Bell Pepper, Radish, Dill, Cucumber massaged with salt. Beets, Cilantro, and Tahini, Lemon, Rice syrup, Umeboshi Dressing.

For Lunch

Brown Rice Noodles 

cooked with Onions, Garlic,Broccoli, Shoyu and Sesame Oil all in one pot  

-

Salad with Tomatoes and a white Miso Dressing with Tahini Lemon and a little Brown Rice Syrup 

-

Sweet Vegetable Broth with Wakame.

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

For Dinner

a couple of friends wanted to learn how to make Sushi, So we had a Sushi making party! (I don't make very pretty Sushi, but they taste delicious!) 

White Rice Sushi with Cucumber,Avocado,Fried Tofu, Tahini and Umeboshi Paste

-

Wakame Salad with Cucumbers 

and a Vinegar Mirin Dressing

-

And all the leftovers from the sushi's, Cucumber, Avocado, made into a salad with Tomato and Pumpkin Seeds,

2nd day in Belgium and we made our way to the Macrobiotic Conference, and introduced our selfs to everybody. and I found out that I am in the program giving a talk tomorrow...Surprise! we will see how that turns out.

For Lunch I got up and made a early lunch because we had to make the long drive to the place were the conference is.

For Lunch 

White Rice

-

Kinpira with Carrots, Burdock, Tofu, Ginger

-

Blanched Broccoli with a Scallion Umeboshi Dressing

-

Leftover Shoyu Shitaki Broth 

~~~~~~~

For Dinner

Brown Rice

-

Gomahsio

-

Blanched Kale with a Sesame Sauce

-

Pressed Salad

-

Lentil Soup

I am back home! yay!
The adventure to California and Mexico is at a end. actually I came home about two weeks ago, but I just couldn't face a computer. I just wanted to enjoy being home and doing nothing.

Now I have all of these food pictures from our last days in Mexico and of all the food we have been eating at home... and I think it is time to share!

cooking in Mexico was a trip all on its own, we only had one Nabe burner and one pot. but I didn't feel strong enough to eat local food. I needed to have some home cooked food.

While I was in California I got to film and Cooking Video with my good friend Sanae Suzuki 
I was very excited to meet both her and her husband and see their Macrobiotic restaurant they run in Venice California. the food is so so so delicious.
I hope you watch and enjoy the video


but back to Mexico
so For the last day we had
for Lunch
White Rice
-
Blanched Kale and Broccoli
-
Nishime Yams and Tofu
-
Sauerkraut
-
Nori

~~~~~~~~

For Dinner
Brown Rice
-
Pressed Salad with Apple
and some local Avocado on the side
-
Sauteed Broccoli and Tofu

Cooking with one pot can be very fun and adventurous or very stressing and uninspiring.. depending on how you feel I guess.

On my adventures around the south west of America.. we have been hopping from place to place and some of the places don't even have kitchens. so we have bought a portable Nabe burner and one pot and have been caring around a little kitchen and some times cooking a four course meal with our one pot. I have been having a lot of fun with it!

For Lunch 

White Jasmine Rice

-

Stir-Fry with Bok-Choy, Kale, Carrots, Tofu. and Kudzu to thicken it up.

-

Romain Lettuce Salad with a Sesame Vinegar Dressing

~~~~~~~~

For Dinner

Leftover Millet Porridge with added Onions, Carrots, and Sweet Corn

-

Leftover Salad

I am staying with some friends in Santa Monica now. Eric and Sanae who run the Macrobiotic restaurant Seed Kitchen.

I don't mess around with Spices that much at all, but I felt experimental yesterday and gave it a try for Lunch. it came out pretty well I think. yay for me.

For Lunch 

White Rice

-

simple Lentil Dal

 with Onions and carrots, Cumin, Pepper, Tumeric  Salt

-

Cauliflower Potato Sambar thingy 

with Broccoli Rab, Cumin, Tumeric, Mustard Seeds, Pepper, Garlic,Salt,

-

Blanched Vegetable Salad, Napa Cabbage, Radishes, Collard Greens

~~~~~~~~~~

For Dinner

Udon Noodles and Broth

with

Panfried Tofu

Radish Pressed Salad with Mustard

Blanched Bok-Choy

Nori

Scallions

Sesame Seeds

 For Lunch

Brown Rice with Jasmine Rice

-

Roasted Yams, Beets, Turnips

-

Dandelion Greens Sauteed with Tofu

-

Lettuce, Avocado, Tomato, Cucumber Salad

with Sesame, Mustard Vinegrette

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

For Dinner

Leftover Root Vegetable Medley Soup with Lima Beans 

-

Brown Rice

-

Sake Lees Daikon Pickles

-

HIjiki with Carrots, Onions and Lotus Root

-

Fried Tempeh Steak with Kombu and Shiitake

-

Salad with Lettuce, Tomatos, Cucumber and Avocados