Fresh cooked short brown rice
Leftover lentils
Barley miso broth
Grated carrots, charred and steamed in sesame oil
Green curly kale, boiled with sea salt
Tamari almonds
4-bag kukicha tea
Lunch
Daikon radish hashbrowns (fried in sesame oil)
Leftover short grain brown rice, kale, and lentils
Tamari almonds
Re-used 4-bag kukicha tea
Barley miso with leftover kale-lentil-rice-miso soup
Leftover veggie Lomond burger and beer-battered onion ring from the Boulder Creek Brewery
2-bag kukicha tea
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