Boiled green curly kale, barley miso broth, and leftover rices (brown basmati and Jubilee mix)
Breakfast #2 a half-hour later:
Toasted sprouted wheat bun and more kale
3-bag kukicha tea
Leftover rices (brown basmati and Jubilee mix)
Boiled green curly kale
Ak Mak Whole Wheat Sesame crackers with barley miso and peanut butter spread
1-bag kukicha tea
Fresh-cooked 4-rice blend (Wild Blend, Short, Jasmine, and Jubilee rices) in water, chardonnay white wine, saffron, and sea salt
Steamed broccoli with soy sauce
5-bag kukicha tea
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