LUNCH:
- Fried rice
- Small red beans and beets
- Radish salad
- Pressed veggies

DINNER:
- Millet and carrot
- Split pea soup
- Miso and onion
- Turnip mousse
- Steamed kale with pumpkin seed dressing

LUNCH:
- Barley salad
- Black beans
- Spring root vegetables
- Stir fried napa cabbage

DINNER:
- Short grain brown rice
- Great northern beans in curry miso
- Steamed brocolli
- Seaweed salad
- Steamed collard greens with pumpkin seed dressing
- Zen cookie

LUNCH:
- Golden quinoa and pickled veggies
- Small red beans and celery root saute
- Arame and beets
- Marinated napa cabbage and apples

DINNER:
- Baked polenta
- Refried pinto beans
- Steamed kabocha squash
- Curly kale with a cilantro dressing

LUNH:
- Stir fried rice and vegetable
- Black bean and kidney salad with roasted butternut squash
- Cultured celery
- Tumeric pressed salad

DINNER:
- Golden brown rice and hato mugi with roasted dulse and cabbage juice
- Cucumber pickles
- Split pea soup
- Stuffed turnip
- Brussel sprouts in mustard
- Napa cabbage with fruit dressing
- Orange grain pudding

LUNCH:
- Veggie root fondue of daikon and rutabaga
- French lentil salad
- Arame salad
- Steamed bok choy with pear umeboshi dressing

DINNER:
- Brown rice and barley with miso sauce
- Chickpeas with kombu and carrot
- Cabbage nishime
- Butternut and daikon soup
- Stir fried napa cabbage