Country Barley miso broth
Leftover brown and wild rices
Grated daikon root
3-bag kukicha tea
Leftover brown and wild rices
Dinosauer kale, shredded
Daikon root, grated
Baby carrots and carrot tops
All sauteed in sesame oil, steamed in own juices
Dash of sea salt, gomasio, soy sauce
4-bag kukicha tea
Julia Ferre's recipe of collard greens (Basic Macrobiotic Cooking) — first time I've ever had them and I love them! — cornmeal, onion, half-moon slices, diced spines and shredded leaves (the leaves are HUGE!), teaspoon sesame oil
Fresh-cooked short brown rice and Fall River Wild Rice
1-bag plus 3 re-used bags of kukicha tea
Toasted almonds
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