For dinner.

Brown rice.

Miso roasted walnuts.

Fried Lima beans.

Blanched kale.

For dinner we had

Mochi, pan fried.

Miso soup.

Blanched kale.

For lunch

Sweet veggie millet.

Squash Pie.

Blanched collards.

Adzuki bean shoyu soup.

Squash Pie.

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.