Breakfast
Fresh cooked short, wild blend, and jubilee brown rices
Ali's All-Day Soup made with: Fresh cooked Du Puy Lentils (Timeless Food), boiled green curly kale, and barley miso broth
3-bag kukicha tea, tamari almonds
Lunch
Ali's All-Day Soup made with: Fresh cooked Du Puy Lentils (Timeless Food), boiled green curly kale, and barley miso broth
Steamed leftover 3 rices (short, wild blend, and jubilee brown rices)
3-bag kukicha tea
Dinner
Ali's All-Day Soup made with: Fresh cooked Du Puy Lentils (Timeless Food), boiled green curly kale, and barley miso broth
Toasted leftover garden burger and sweet potato fries from Red Robin dinner
2-bag kukicha tea
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Breakfast
End of Ohsawa Remedy for Parasites (page 122 of Zen Macrobiotics)
Mugwort tea (1 ounce mugwort, 5 ounces water, salt)
Handful of raw rice (short grain brown rice)
AM Tea Break: 5-bag kukicha tea
Lunch
AT P.F. CHANG'S
Vegetarian Spring Rolls
Brown Rice Bowl
Organic Green Tea
PM Tea Break: Re-used 5-bag kukicha tea
Dinner
AT RED ROBIN GOURMET BURGERS
Garden burger on whole grain bun, with lettuce, dill pickle, mayonnaise
Sweet potato fries
1-bag kukicha tea
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Breakfast
Day 3 Ohsawa Remedy for Parasites (page 122 of Zen Macrobiotics)
Mugwort tea (1 ounce mugwort and 5 ounces water, boiled and strained)
Handful of raw rice (short-grain brown rice)
Lunch
Steamed leftover 3 rices (short, wild blend, jubilee)
Seaweed gomasio
Tamari pumpkin seeds
1-bag kukicha tea
Dinner
Steamed leftover 3 rices (short, wild blend, jubilee)
Seaweed gomasio
1-bag kukicha tea
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Breakfast
Day 2 Ohsawa Remedy for Parasites (page 122 of Zen Macrobiotics)
Mugwort tea (1 ounce mugwort and 5 ounces water, boiled and strained)
Handful of raw rice (short-grain brown rice)
Lunch
Steamed leftover short/wild blend/jubilee brown rices and leftover Dharma's brown rice
2 umeboshi plums
Seaweed gomasio
3-bag kukicha tea
Dinner
Fresh-cooked 3 rices (short, wild blend, jubilee brown rices)
Seaweed gomasio
4-bag kukicha tea
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Breakfast
Day 1 Ohsawa Remedy for Parasites (page 122 of Zen Macrobiotics)
Handful of raw, short-grain brown rice
3-bag kukicha tea
Lunch
Steamed leftover short/wild blend/jubilee brown rices
Seaweed gomasio
Umeboshi plum
1-bag kukicha tea
Dinner
AT DHARMA'S VEGETARIAN RESTAURANT
Bowl of brown rice (salted)
Cup of hot water (tasted really good!)
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Breakfast
Barley miso broth
Kombu seaweed
Finely grated carrot and daikon
Leftover 3 rices (basmati, wild, and short)
2-bag kukicha tea
Lunch
Carrot tops, diced carrots and daikon, leftover 3 rices (short, basmati, wild), sesame oil, sea salt, and water all cooked together in a frying pan with a lid
Tamari almonds, toasted sunflower seeds
5-bag kukicha tea
Dinner
Fresh-cooked short grain, wild blend, and jubilee brown rices
Veggie Stir-Fry: carrot, fresh red onion, and cauliflower
Peanut sauce made with hot water, peanut butter, and mellow white miso
Ak Mak Whole Wheat Sesame cracker
5-bag kukicha tea
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Breakfast
Rolled oats, toasted and boiled in water, dash of salt
Boiled broccoli and kombu seaweed
Country barley miso broth
2-bag kukicha tea
Lunch
Fresh-cooked basmati, short, and wild rices
Stir-fried veggies: broccoli, daikon, carrots, carrot tops, sesame oil, soy sauce
Grilled tempeh (Lightlife organic 3-grain tempeh — brown rice, barley, millet, soybeans, lactic acid from plants)
5-bag kukicha tea, tamari almonds
Dinner
Fried and steamed carrots and daikon radish in sesame oil
Steamed leftover rices (basmati, wild, short brown)
Peanut sauce, soy sauce
4-bag kukicha tea
Tamari almonds, Red Kuri Nutbread #1, Blue Chips No Salt
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Breakfast
Kombu seaweed
Country barley miso broth
Boiled broccoli
Boiled leftover rices (short, wild, basmati brown)
4-bag kukicha tea
Lunch
Ak Mak Whole Wheat Sesame crackers
Tamari almonds
2-bag kukicha tea
Dinner
Leftover rices (short, wild, basmati brown) steamed with broccoli in sesame oil
Peanut sauce (hot water, peanut butter, soy sauce)
Tamari pumpkin seeds
3-bag kukicha tea
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Breakfast
Barley miso broth
Leftover short/wild/basmati rices
Boiled green curly kale
Toasted sunflower seeds
4-bag kukicha tea
Lunch
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
Dinner
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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Breakfast
Steamed Red Kuri Nutbread #1
Boiled green curly kale
Leftover quinoa (yellow and red)
Barley miso broth
3-bag kukicha tea
Lunch
Boiled green curly kale
Leftover yellow and red quinoa
Leftover short, basmati, and wild rices
Seaweed gomasio
3-bag kukicha tea and Garden of Eatin' Blue Chips No Salt
Dinner
Mellow white miso broth with leftover quinoa, kale, lentils, and short/wild/basmati rices
Toasted sunflower seeds
Tamari almonds
Ak Mak Whole Wheat Sesame Cracker
3-bag kukicha tea
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Breakfast
Barley miso broth
Green curly kale, boiled
Leftover lentils
Fresh-cooked short, wild, and basmati rices
3-bag kukicha tea
Lunch
Leftover short, wild, and basmati rices
Leftover yellow and red quinoa
Boiled green curly kale
Kale pot liquor and mellow white miso broth
1-bag plus 3-used bags kukicha tea
Tamari almonds
Afternoon Tea Break:
Red Kuri Nutbread #1 from the freezer (1-22-2013) and 3-bag kukicha tea
Dinner
Ali's Whole Wheat Spaghetti with tomato sauce (whole canned tomatoes -- pureed, onion, olive oil, mushrooms, dried garden herbs, sea salt, red wine) and soy sauce
Half-shot glass of Deschutes Brewery Obsidian Stout
3-bag kukicha tea
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