Breakfast
Soup: leek, cabbage, corn with white miso, umeboshi paste and radish garnish;
millet with raisins porridge; bread with smooth spreads:
1) blanched peas blended with white miso;
2) cooked apple carrot raisin;
3) sauteed onions, tahini, ume paste;
savoy cabbage; rutabaga;
sauerkraut;

Lunch
CousCous with buttercup squash/leftover rutabaga sauce;
deep fried Fu rings with ginger dipping sauce; (must pre-soak and flour before frying)
red beets; pressed chinese cabbage salad with leek, red radish, cucumber, umeboshi paste, hato mugi vinegar;
gurkens;

Dinner
millet;
deep-fried tempeh chips, blanched peas and carrot flowers with white miso, rice syrup, hato mugi vinegar sauce;
shio kombu with garlic and shiitake;
long-cooked grated rutabaga with miso; broccoli, frozen corn;
red radish pickles;
dried fruit soup with blanched almonds;