For lunch

Brown rice.

Garlic fried pinto beans with onions.

Blanched kale.

Shiokombu. Made by soaking kombu overnight, then boiling down kombu in shoyu and water for two hours, then adding maple syrup at the end

For lunch

Short grain brown rice.

Onion umeboshi pickle.

Roasted sunflower seeds.

Sautéed greens.

Nori.


For dinner

Red winter wheat rice.

Miso roasted walnuts.

Millet fries with sautéed onions and mustard.

Blanched kale.

Pinto bean soup.

Onion squash Nishime.

For Dinner

Polenta with shitaki barley gravy.

Fried blackbeans.

Blanched kale.

For lunch

Short brown rice, with roasted walnuts.

Sautéed Nishime with onions , squash, parsnip, cumin, ginger, salt.

Kimchi.

Miso soup, with onions, kombu, wakame, all cut very small. And miso.

So I am back and Eating!

For Lunch we had

Brown rice with gomashio.

Lentils with Kubocha squash.

Blanched kale.

Corn muffins.


For Dinner I made

Fried Qinoa with purple cabbage, onions, carrots, sesame seeds oil, shoyu.

Pressed salad.

Blanched kale with a miso garlic ginger onion kudzu dressing.

Nishime squash.

Leftover lentil soup with onion, ginger, garlic.

For dinner:

Quinoa rice.

Raw salad with a mustard dressing.

Chickpea soup.


For lunch:
Rice balls, with sesame seeds, pumpkin seeds, shisho powder.

Blanched parsley.

Pan fried tofu then cooked down.

Miso soup.



For lunch:
Brown rice with gomashio.

Pan fried tempeh then cooked down.

Raw salad.

Corn tortilla.


For dinner:
Soft rice.
With sesame seeds.
Sautéed radishes.



For lunch:
Brown rice.

Arame salad with carrots and onions and garden lettuce.

Blanched turnips and blanched nappa cabbage.


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For dinner:
Brown rice , with sunflower seeds.

Sautéed wakame with onions, sesame oil, shoyu.

Sautéed nappa cabbage with sesame oil and shoyu.

Lima bean soup with radishes, carrots, onions, shoyu.




For lunch:
Quinoa fried with onions and carrots and sunflower seeds.

Blanched nappa cabbage and radishes from the garden, with a tahini dressing.

Flaffles With chickpeas, white flower, parsley, onions, salt, then deep fried!

Splitpea soup.


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