LUNCH:
- Buckwheat patties with shoyu onion gravy
- Red kidney bean and parsnip salad
- Steamed daikon, cilantro and cummin
- Cabbage apple estouffade

DINNER:
- Barley miso soup
- Long grain and millet
- Sauteed black eyed peas and root vegetables
- Red radishes and leeks
- Steamed celery and red cabbage
- Apple tartlett

LUNCH:
- Japonica and golden rose brown rice stir fry
- Chickpea hummus
- Parsnips
- Marinated vegetables
- Sauteed greens with seed dressing

DINNER:
- Miso
- Lentil soup
- Baked rice loaf
- Nishime of root vegetables
- Roasted kabocha squash and rosemary
- Stir fried cabbage and dulse

LUNCH:
- Quinoa salad with pickled vegetables
- Small white beans medley
- Hiziki seaweed
- Pressed vegetables

DINNER:
- Miso soup
- Long grain brown rice and cilantro
- Sauteed black eyed peas with shoyu and curry
- Mashed yams with nutmeg
- Steamed collard greens with pumpkin seed dressing
- Apple tahini kanten

LUNCH:
- Pasta Verde
- Small red bean salad
- Stir-fried arame and fennel
- Sauteed napa

DINNER:
- Miso
- Brown rice and barley
- Baked pinto beans
- Parsnip salad
- Steamed greens
- Chocolate orange rice pudding

LUNCH:
- Roll with pickled parsnip
- Mung bean dahl
- Red cabbage and radishes
- Boiled napa cabbage with mustard sauce

DINNER:
- Split pea soup
- Brown rice and millet
- Stir fried cabbage
- Carrot and kombu
- Baby bok choy with peanut sesame

LUNCH:
- Quinoa salad with radishes and leeks
- Bean patties sandwiched with pumpkin seed cream
- Hiziki and butternut squash
- Coleslaw

DINNER:
- Miso
- Brown rice and kombu
- Black soybeans with parsnip barley malt and shoyu
- Carrot and Leek Kinpira
- Steamed collards with herb dressing
- Yam and squash cream

LUNCH:
- Buckwheat domes wiht squash cream
- Chickpeas hummus with roasted dulse
- Cultured celery and wakame
- Pressed napa cabbage and apples

DINNER:
- Miso soup
- Golden rose and hato mugi
- White bean stew
- Squash and turnip nishme
- Marinated cabbage and sprouts green roll

LUNCH:
- Quinoa and red radishes
- Small red bean and marinated mustard carrots
- Arame and rutabaga
- Collards and napa cabbage

DINNER:
- Golden rose brown rice and rye berries
- Baby lima bean stew
– Cauliflower and red cabbage curry
- Burdock and sprouts
- Steamed bok choy with onion scallion dressing
- Apple compote

* please note we are increasing the amount of sea vegetables and miso due to the catastrophic events overseas and the increased atmospheric radiation which is carried in our direction due to wind currents. This will increase the iodine levels in our bodies to combat any exposure to increased radiation particles in our living environments.

LUNCH:
- Veggie roll
- Kidney bean salad
- Stuffed zucchini
- Coleslaw

DINNER:
- Long grain brown rice and quinoa
- Black eyed pea stew
- Daikon nishime
- Stir fried vegetables
- Greens with sunflower and cilantro dressing

Have a great day!

LUNCH:
- Japonica and rye berry salad
- Cannellini dip
- Cultured celery
- Kale stir fry

DINNER:
- Golden rose brown rice and hato mugi (Job’s tears)
- Navy bean stew
- Steamed kabocha
- Arame and carrots
- Steamed nappa cabbage with mustard dressing
- “Creamy goodness” desert