Brunch:
Barley /Quinoa & Garbonzo Beans in sautéed finely chopped onion, garlic, parsnips
        served with sauerkraut
Dino Kale - Saute in olive oil and small amount of water
Carrot, Onion, Turnip Kinpura

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Dinner:
Tossed Salad:  Romaine lettuce, bib lettuce, chopped fennel, chopped celery, grated carrot, 
                  avocado, dried oregano  
        Salad Dressing:  olive oil, umeboshi plum vinegar, apple cider vinegar
        Salad Sprinkle:  ground, toasted sesame seeds and nigella sativa
Steamed Spelt Sourdough Bread w/ sautéed tofu in sesame oil and caraway seeds

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Brunch:
Creamed Brown Rice w/ half umeboshi plum
         w/ ground, toasted sesame seed & naively sativa sprinkled lightly on top
Garbonzo Beans
Dino Kale - cooked in olive oil w/ bit of filtered water
Cauliflower, Onion & Celery Root - sauted, then add small amount of water

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Dinner
Tossed Salad
Daikon, Onion, Horseradish, Nappa Cabbage, sautéed in oil and water
Millet Flaxseed Bread, steamed,  w/ sautéed Tofu w/ caraway seed

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Brunch
Brown Rice & Garbonzo Beans, Kabocha Squash served w/ small amount of peanut butter on it, sautéed in sesame oil w/ Shoyu, served w/ Sauerkraut
Broccoli, blanched in small amount of filtered water, served with olive oil and sho-yu dribbled on it
Leftover Root Vegetables:  Daikon, Onion, Carrot, Turnip
Kale, blanched, served with fresh lemon squeezed on it

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Dinner
Vegetable Broth Soup w/ Cauliflower, Broccoli, Turnip, Daikon, Onion, Carrot, Soba Noodles or Brown Rice Farrow/spelt, Tofu, 
​Peanuts and Kobocha Squash