For Breakfast 

Miso Soup

-

Pearl Barley Porridge 

-

Apple Slices

-

Steamed Kale

-

Bread with Peanut Butter and Raspberry Jam

-

Natto

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

For Lunch

Tortillas Wheat and Corn

-

Brown Rice 

-

Falafels 

-

Tofu Sauce 

-

Hummus 

-

Steamed Carrots and Daikon

-

Blanched Kale

-

Coleslaw sort of Salad with Cabbage, Carrots, Grapes, Olive Oil Dressing

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

Cooking Class "The Heart of the Matter" with the lovely Christina Pirello  

Quinoa Salad with Red Onions, Carrots, Parsley, Celery, Walnuts, 

-

White Cannelloni Beans with wilted bitter Greens 

Garlic, Onion, Red Pepper Flakes, Artichoke Hearts, Daikon Greens

-

Chocolate covered Strawberries 

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

For Dinner

Deep fried Vegan Egg Rolls with Vegetables and Seitan inside

with a Peanut Butter Dipping Sauce

-

White Rice and Brown Rice cooked together

-

Blanched Kale

-

Steamed Tofu with Shoyu and Ginger

-

Wakame Salad with Noodles and Carrots 

-

Kimchi 

~~~~~~~~~~

For Dessert 

Sweet Adzuki paste Delight with Orange, and Toasted Almonds

 For Breakfast

Soft Rice with Onions and Miso

-

Blanched Collard Greens

-

Miso soup

-

Dulse with Sesame Seeds (I missed all the Dulse)

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

For Lunch

Yellow Lentil Soup 

-

Chestnut Brown Rice

-

Steamed Yams and Mushrooms with a Pumpkin Seed Sauce

-

Sauteed Kale with Corn

-

Blanched Vegetable Salad with Cabbage, Carrots, and raw Cantaloupe 

-

Sauerkraut 

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

For Dinner

Lasagna with a Carrot Sauce and Tofu and Vegetables

-

Brown Rice

-

Leftover Soba turned into a Salad with Deep Fried Tempeh

-

Raw Salad with Radishes and Almonds and a Raspberry vinaigrette dressing

-

Blanched Kale and Red Cabbage

-

White Navy Bean Soup 

For Breakfast
Soft Oats
-
Blanched Kale
-
Miso Soup
-
Fruit Salad
-
Amasake
-
Bread and Peanut Butter and Jam
~~~~~~~~~~~~~~~~~
For Lunch
Pan fried Millet Fish Cakes with Onions and Leeks and wild caught Cod,
-
Tofu Tartar Sauce with Cucumber and Dill, White Miso, Umeboshi Vinegar, Tofu, white Vinegar,
-
Steamed Root Vegetables with Corn, Carrots, Greenbeans
-
Arugula Salad with Umeboshi, Scallion, Pumpkin Seed Dressing
-
Blanched Collards
~~~~~~~~~~~~~~~~~~
For Dinner
Brown Rice
-
Garlic fried Black Beans
-
Coleslaw
-
Blanched Kale and Daikon
-
Monk root Vegetable Soup
~~~~~~~~~~~~~~~~~~~~~~~
For Dessert
Watermelon Kantan Pudding with Cashew Cream garnished with Pumpkin Seeds

How do you spell Adzuki? Adzuki or Azuki, I have seen it both ways and I am totally confused.

For Breakfast

Amaranth cooked with Onions and Corn

-

Blanched Kale and Napa Cabbage 

with a sesame dressing

-

Miso soup with Onions,Wakame, Squash, Carrots, 

-

Leftover Wild Rice Porridge with Black Sesame Seed Gomashio

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

For Lunch

Sweet Corn Chowder 

-

Soba Maki Rolls 

-

Roasted Vegetables Onions, Summer Squash, Beets

-

Sessame Broccoli 

-

Mochi with Sweet Adzuki Bean paste and Walnuts 

-

Wasabi Dipping Sauce for the Sushi

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

For Dinner

I forgot to take a picture of dinner and so this is the only one I got 

Daikon Soup

-

Adzuki Bean brown Rice

-

Vegetable Stir Fry with Sweet and Sour Seitan 

-

Blanched Collards

-

Shoyu Onion Pickles

The energy has  been amazing here at the 2014 Kushi Summer Conference, and food has been just as good! 

For Breakfast 

Wild Rice Porridge 

-

Sweet Congee Porridge 

-

Miso Soup

-

Blanched Collard Greens

-

Bread and Peanut Butter and Jam 

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

For Lunch 

It says Quinoa Pilaf... it was a lot like Quinoa Salad! maybe I don't know what a Pilaf is?

-

Kidney beans with Sweet Vegetable

-

Steamed Zucchini and Onions with kalamata Olives

-

Blanched Kale and Napa Cabbage

-

Coleslaw with Hard Cabbage and Carrots and Red Onions

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

For Dinner

Noodles and Broth!

with 

Soba Noodles

-

Shoyu Dashi broth

-

Blanched Cabbage, Corn, Carrots, Green Beans, with Lime

-

Cucumber Pickles

-

Braised Tempeh 

-

Slices Plum

-

Nori Tempura

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

For Dessert 

Amasake Pudding 

with 

Cherry Compote 

For Lunch

Oat Rice 

-

Umeboshi Soup

with Mango Peanut Pickles

-

Black Soybean 

-

Carrot and Tops with Sesame Seeds

-

Pressed Salad

~~~~~~~~~~~

For Dinner

Wild Rice 

-

Carrot Pickles

-

Fried Fu with Squash 

-

Sautéed Greens Dandelions, Green Beans, Mungbeans sprouts 

-

Daikon Dressing withTofu, Rice Syrup, Almond Butter

Wow!! I am at the Kushi Institute  at the 2014 Macrobiotic Summer Conference!

I am volunteering in the kitchen the whole time.

The Conference is going to go on for two weeks and I thought I would share the wonderful food that would be coming out of it! 

The First welcoming day of the conference we had for  Lunch/Brunch 

Brown Rice with Carrots and Celery 

-

Carrot, Beet, Pickles

-

Creamy White Beans 

-

Blanched Collards with a Dressing 

-

Squash and Broccoli cooked together 

-

Miso Soup with Daikon and Wakame 

-

For desert 

Rice Pudding

-

Oat meal Raison Teff Cookies

-

Mini Buckwheat Pancakes 

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

For Dinner

Brown Rice

-

Gomashio

-

Nori Flakes

-

Marinated Tofu

-

Adzuki Bean Squash 

-

Blanched Kale, Broccoli, Corn with a Umeboshi Sauce

-

Pickles