Breakfast:
Miso soup with root vegetables
Organic steamed collard greens
Brown rice with hato mugi
Snack:
Fuji apple
Lunch:
Azuki beans with squash, kombu, and ginger
Brown rice with hato mugi
Pressed salad
Sea palm with tahini sauce
Dinner
Kabocha salad
Mizuna
Bulghur wheat
Arame cooked in black cherry juice
Yummy!!
Vegan and Macrobiotic Cooking Classes in Honolulu, Personal Chef Services, Lifestyle Coach, Macrobiotic and Sustainable Living provided by Leslie Ashburn. Leslie is a community activist dedicated to social justice, food sovereignty, and food security in Hawaii. See her website at www.macrobiotichawaii.com for all the local cooking classes and other healthy living information.
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