Barley miso broth
Leftover short/wild/basmati rices
Boiled green curly kale
Toasted sunflower seeds
4-bag kukicha tea
Fresh-cooked short, basmati, and wild rices
Green curly kale and leftover butternut squash, fried in sesame oil and steamed in own juices
Soy sauce, seaweed gomasio
3-bag kukicha tea
Afternoon Tea Break: Ak Mak Whole Wheat Sesame cracker, tamari almonds, 3-bag kukicha tea
Carrot and daikon matchsticks, fried, then steamed
Leftover short, basmati, and wild rices
Peanut sauce made with hot water, peanut butter and soy sauce
Ak Mak Whole Wheat Sesame cracker
Re-used 3-bag kukicha tea
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