Breakfast
Boiled leftover barley and rice porridge with dandelion oily miso,
Kukicha tea
Lunch
Barley miso soup with burdock root, onion, wakame, leftover azuki beans and butternut squash, and dinosaur kale
Burger patty made with
leftover barley and rice, azuki beans and butternut squash, and
presoaked sunflower seeds, cooked in sesame oiled pan
Red radish pickles, kukicha tea
Tamari almonds, storebought
PM Break: Kukicha tea
Dinner
Onion butter over buckwheat soba noodles, green lettuce
Pressed chinese cabbage and red radish salad
Mixed roasted nuts, Windmill cookies, kukicha tea
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Breakfast
Rice Cream Powder Cereal with Dandelion Oily Miso, Kukicha tea
Lunch
Barley miso soup with boiled carrot, celery, wakame, and dinosaur kale and a little azuki butternut squash leftovers
Leftover barley and rice, and millet cauliflower “mashed potatoes,” heated in sesame oiled pan
Dinosaur kale, boiled
Lemon tahini dressing, red radish pickles, kukicha tea
PM Break: kukicha tea
Dinner
Leftover barley and rice from lunch, lemon tahini dressing from Dharma’s
Kukicha tea
Dry
roasted unsalted almonds, Garden of Eatin' Sesame Blues corn chips,
Heaven Scent Windmill spice cookies (whole wheat flour, fruit-juice
sweetened)
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Breakfast
1/4 cup round three,
seven-day anti parasite remedy (pan roasted and aged aduki beans, short
brown rice, and sesame seeds),
Small cup of 1/2 kukicha, 1/2 mugwort tea
Lunch
Miso soup with leftover soup veggies (daikon, wakame, onion, tempeh, shiitake), hot water, and barley miso
Pressure-cooked barley
and rice (1 1/2 cups short brown rice and 1/2 cup barley) and boiled
azuki beans with butternut winter squash from Cornellia Aihara’s
Calendar Cookbook
Boiled broccoli and slightly charcoaled
Leftover “mashed potatoes” millet and cauliflower, with leftover lemon tahini dressing from Dharma’s
Red radish pickles, leftover kukicha/mugwort tea from breakfast
PM Break: Kukicha tea
Dinner
Azuki miso soup with boiled kombu, carrot, green onions, and sea salt, and a little leftover azuki bean butternut squash
Leftover barley and rice, and azuki bean butternut winter squash
Red radish pickles, kukicha tea
Dry roasted, unsalted almonds
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My Own Fat Camp
Breakfast
1/4 cup round three,
seven-day anti parasite remedy (pan roasted and aged aduki beans, short
brown rice, and sesame seeds),
Small cup of 1/2 kukicha, 1/2 mugwort tea
Lunch
Miso soup with leftover soup veggies (daikon, wakame, onion, tempeh, shiitake), hot water and barley miso
Leftover “mashed
potatoes” (millet and cauliflower), layered onion collard greens, and
oven roasted jewel yam, warmed in sesame-oiled pan
Leftover salad and lemon tahini dressing from Dharma’s
Red radish pickles, kukicha tea
PM Break
Helped with Michael’s
Balance Bars and got a taste for my troubles! Ingredients: pumpernickle
rye meal, gluten flour, whole wheat flour, rolled oats, sliced almonds,
walnuts, pecans, dried cherries simmered in water, soy milk, water,
vanilla extract, flax seed, cardamon, cinnamon, sea salt, baked in
olive-oiled glass baking dish at 325 degrees for 45 minutes
Dinner
Miso soup with leftover
soup veggies (daikon, wakame, onion, tempeh, shiitake), hot water,
barley miso, and leftover Dharma’s salad
Leftover “mashed potatoes” millet and cauliflower, with leftover Dharma’s salad, lemon tahini dressing
Red radish pickles, (but no tea this time)
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My Own Fat Camp
Breakfast
1/4 cup round three,
seven-day anti parasite remedy (pan roasted and aged aduki beans, short
brown rice, and sesame seeds),
Small cup of 1/2 kukicha, 1/2 mugwort tea
Lunch
Leftover rice, yam, and layered onion collard greens, with Shiguri miso
Red radish pickles, (but no tea this time)
Tamari almonds (storebought)
Dinner
Umeboshi plum (while
cooking),
Cauliflower-Millet “Mashed Potatoes”,
Pan-fried carrots and
9-grain tempeh in sesame oil, leftover Dharma’s salad and lemon tahini
dressing, dry roasted unsalted almonds
Red radish pickles, (but no tea this time)
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Breakfast
1/4 cup round three,
seven-day anti parasite remedy (pan roasted and aged aduki beans, short
brown rice, and sesame seeds),
Small cup of 1/2 kukicha, 1/2 mugwort tea
Lunch
Barley miso veggie soup (shiitake mushrooms, daikon root, 9-grain tempeh, and wakame)
Leftover yam, rice, millet and corn patty, and leftover onion collard greens warmed up in sesame oiled pan;
Red radish pickles, kukicha tea
Dinner
AT DHARMA’S ORGANIC VEGETARIAN RESTAURANT
Soup,
salad, rice combo: “Nada Chicken Soup,” green salad and lemon tahini
dressing on the side, and short grain brown rice, and hot water to drink
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My Own Fat Camp
Breakfast
1/4 cup round three,
seven-day anti parasite remedy (pan roasted and aged aduki beans, short
brown rice, and sesame seeds),
Small cup of 1/2 kukicha, 1/2 mugwort tea
Lunch
Miso veggie soup
(wakame, carrot, onion, shiitake mushroom, collard greens, ginger root,
and barley miso),
Leftover rice, and toasted mochi
(I finished off the
leftover pot of soup veggies and mixed some of it with the barley miso
for soup and some on the plate with the rice.)
Red radish pickles, kukicha tea
Dry roasted unsalted almonds
Dinner
Jewel yam baked with dried garden herbs thyme, sage, oregano, and rosemary, sesame oil, and sea salt;
Layered corn meal, collard greens and onion slow-cooked in water (from Julia Ferre’s Basic Macrobiotic Cooking)
Shiguri miso
Red radish pickles, kukicha tea
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Breakfast
1/4 cup round three,
seven-day anti parasite remedy (pan roasted and aged aduki beans, short
brown rice, and sesame seeds)
Small cup of 1/2 kukicha, 1/2 mugwort tea
Lunch
Miso veggie soup (wakame, carrot, onion, shiitake mushroom, collard greens, ginger root, and barley miso)
Dry roasted unsalted
almonds (handful of 6), leftover millet and corn, green curly kale,
daikon root, and sesame oil -- pan-fried and steamed in own juices
Red radish pickles, kukicha tea
Dinner
Stir-fried tempeh and veggies over brown rice:
Pressure cooked short grain rice, presoaked overnight;
Onion, carrot, and pea pods stir-fried in olive oil with Lightlife 9-grain tempeh and sea salt (unrefined celtic);
Sauce made with Ohsawa mirin, nama shoyu, and Eden ume plum vinegar, ginger powder, and garlic powder;
Red radish pickles, kukicha tea, dry roasted unsalted almonds
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My Own Fat Camp
Breakfast
1/4 cup round three,
seven-day anti parasite remedy (pan roasted and aged aduki beans, short
brown rice, and sesame seeds)
Small cup of 1/2 kukicha and 1/2 mugwort tea
Lunch
Miso veggie soup (wakame, carrot, onion, shiitake mushroom, collard greens, ginger root, and barley miso)
Boiled millet, corn, and sea salt
Oven-roasted veggies (small boiler onions, carrot, and jewel yam)
Red radish pickles, kukicha tea
PM Break
Dry roasted
unsalted almonds (handful of 9), Heaven Scent Windmill Cookies (fruit
juice sweetened, whole wheat), Ohsawa Mu 16-Herb tea bag (from Goldmine Natural Foods)
Dinner
Leftover millet and corn,
Barley miso veggie soup
Red radish pickles, and
Kukicha tea
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Breakfast
Cauliflower, boiled
Barley miso broth
Short rice leftovers
3-bag bancha hojicha tea
AM Break: Ak Mak crackers, peanuts, leftover tea
Lunch
American cheese on 9-grain toast (Vital Vittles)
Sonoma Brinery cucumber dill pickle
2-bag bancha hojicha tea
Dinner
Raw carrot appetizer
Cabbage, 3-grain tempeh (Litelife), leftover short rice, sesame oil, soy sauce
1-bag bancha hojicha tea
Windmill cookies
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Breakfast
Fresh cooked millet, sea salt
Boiled daikon
Barley miso broth
2-bag bancha hojicha tea
Tamari almonds and cashews
Lunch
Cauliflower, sesame oil
Fresh-cooked short rice
Soy sauce, toasted sunflower seeds
4-bag plus 2-reused bancha hojicha
PM Break: Windmill cookies (4), warmed up tea
Dinner
Cabbage, 3-grain tempeh, sesame oil
Leftover short rice
Soy sauce, tamari almonds
2-bag bancha hojicha tea
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Breakfast
Boiled daikon
Leftover short rice
Barley miso broth
4-bag kukicha tea
Lunch
AT THE COWBOY DINER
Veggie burger on whole wheat bread, with grilled onion, jack cheese, french fries
Hot water with lemon wedges
PM Break: Latte with whole milk at The White Raven
Dinner
Nachos with black beans, short rice, cheddar, jack cheese, garden tomato, tomato salsa, avocado, Casa Sanchez Yellow corn chips no salt, black olives
2-bag bancha hojicha tea (Choice Organic Teas)
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Breakfast
Fresh-cooked short rice
Boiled cauliflower, sea salt
Barley miso broth
3-bag kukicha tea
Lunch
Leftover cauliflower miso soup and rice from breakfast
4-bag kukicha tea
Dinner
Cauliflower, daikon, sesame oil
Short rice from the pot, soy sauce
Toasted sunflower seeds
5-bag kukicha tea
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