Breakfast
Boiled leftover quinoa and carrots, plus more quinoa with sunflower seeds
Barley miso broth
1-bag kukicha tea
Lunch
Broccoli
Lightlife 3-grain tempeh
Leftover basmati, short, sunflower-seed rice
Toasted walnuts (presoaked in distilled water)
Fresh basil
3-bag plus 1-reused bag kukicha tea
Dinner
AT WOODSTOCK'S PIZZA
Whole wheat vegetarian delight pizza
Salad croutons, leaf of lettuce, carrot slice
Dessert at LULU CARPENTER's:
Dark roast organic coffee with whole milk
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Breakfast
Boiled broccoli and leftover millet, sunflower seeds
Barley miso broth
4-bag kukicha tea
Lunch
Leftover quinoa and cooked grated carrots and carrot tops, plus more leftover quinoa
Lightlife 3-grain tempeh, steamed
Ume plum vinegar, toasted sunflower seeds
Tamari almonds
3-bag kukicha tea and Windmill Almond cookies
Dinner
Mellow white miso broth with lettuce
Vital Vittles Real Roll with butter
Whale City Bakery whole wheat bread with butter
1-bag kukicha tea
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Breakfast
Steamed Sesame Millet bread (Vital Vittles)
Barley miso broth
4-bag kukicha tea
Lunch
Steamed broccoli and leftover basmati, short, sunflower seed rice, and buttered slice of Whale City Bakery whole wheat bread
Garden of Eatin' Yellow Corn Chips No Salt
Sonoma Brinery cucumber pickle
5-bag kukicha tea
Dinner
Leftover quinoa, millet, sunflower seeds, grated carrots and carrot tops cooked in sesame oil
Toasted sunflower seeds
Soy sauce, tamari almonds
3-bag kukicha tea
Bio-K Plus probiotic, Fermented Rice, Organic
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Breakfast
In souvenir bowl (Manzanar):
Leftover millet and sunflower seeds, carrots from Takara's, and barley miso broth
Toasted sunflower seeds
7-bag kukicha teapot
Lunch
Vital Vittles Whole Wheat Sesame bread, toasted with peanut butter
Leftover Takara's broccoli and carrot
Green butter lettuce
Re-used 7-bag kukicha teapot
Dinner
Fresh cooked quinoa
Toasted sunflower seeds
Tamari almonds
Taste of Michael's beans
(kidney and pinto beans, carrots, green peppers, zucchini, garlic, herbs from the garden)
Water
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Breakfast
Fresh cooked millet with presoaked sunflower seeds
Barley miso broth
Leftover carrots and carrot tops
2-bag kukicha tea
Lunch
Leftover basmati, short, sunflower-seed rice
Steamed with broccoli and sea salt
Re-toasted Whale City whole wheat bread and butter
Tamari almonds, toasted sunflower seeds
6-bag kukicha teapot
Dinner
AT TAKARA'S JAPANESE RESTAURANT
Good news! They finally have brown rice!
Miso soup, brown rice, large serving of steamed vegetables with thick curry sauce, green salad, and green tea
AT HOME: re-used 6-bag kukicha teapot
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Breakfast
AT WHALE CITY BAKERY
Broccoli croissant
Latte with whole milk
AM Break: 3-bag kukicha tea
Lunch
Barley miso soup with carrots and carrot tops
Leftover short, basmati, sunflower-seed rice
Steamed broccoli with leftover carrot, sweet potato, Lightlife 3-grain tempeh
Blue Chips No Salt (Garden of Eatin'), tamari almonds
Verbena Mint Organic Tea (Mighty Leaf)
PM Break: 2-bag kukicha tea (also, I packed some of Whale City Bakery's whole wheat bread, toasted and buttered, to take to the fair, but never ate it!)
Dinner Part One
AT THE COUNTY FAIR
Corn on the cob
Water
Dinner Part Two
AT GAYLE'S BAKERY
Small croissant
Hot water
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Breakfast
Barley miso broth
Steamed dinner leftovers: brown rice, carrot, sweet potato, tempeh
Vital Vittles Real Roll
5-bag kukicha tea (strong)
Lunch
Broccoli
Vital Vittles Whole Wheat Raisin Bread and butter
Peanut butter
Toasted sunflower seeds
Re-used 5-bag kukicha tea
Dinner
Fresh cooked short and basmati brown rices, with sunflower seeds (presoaked separately)
Carrots and carrot tops, grated, cooked in sesame oil and steam of their own juices
Ume plum vinegar, toasted sunflower seeds
Blue Chips No Salt (Garden of Eatin')
3-bag kukicha tea
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Breakfast
Barley miso broth
Broccoli
Vital Vittles Real Rolls (whole wheat)
3-bag kukicha tea
Lunch
Fresh cooked brown rice (short)
Leftover stirfry veggies (onion, peppers)
Soy sauce
Vital Vittles Real Roll
Peanut butter
Barley miso and broccoli soup
2-bag kukicha tea
Dinner
Brown rice
Sweet potato, carrots, and Lightlife 3-Grain Tempeh (boiled and pan-fried in sesame oil)
Soy sauce
Tamari almonds
4-bag kukicha tea
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Breakfast
Barley miso broth
Fresh cooked brown rice (short)
3-bag kukicha tea
Lunch
On souvenir plate and placemat:
Brown rice, broccoli, tamari almonds, soy sauce
2-bag kukicha tea
Dinner
Tomato, red pepper, and green pepper from garden
Yellow onion, olive oil, soy sauce
Wildwood SprouTofu, Baked, Savory
Brown rice
Blue Chips No Salt (Garden of Eatin')
2-bag kukicha tea, shot glass of IPA beer
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Breakfast
Barley miso broth in room
AT STARBUCK'S, whole wheat bagel and cream cheese, cafe latte with whole milk
PM Break: in the car, mixed nuts
Lunch
AT THE BAHAMA ISLAND STEAKHOUSE, Carmel
Coconut white rice bowl with portobella mushroom (I gave it away), tofu, and broccoli, mango salsa
Hot water with lemon wedges
Dinner
AT HOME!
Barley miso soup, green onions, garden tomato piece
Vital Vittles Sesame Millet Bread, toasted
1-bag kukicha tea
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Breakfast
AT CROSSROADS AT THE HOUSE OF BLUES
Steel-cut oatmeal (forgot to say "no carmelized sugar")
Whole wheat toast and butter
Peets Darjeeling Choice India Black Tea
AM Break: In the car, half of banana (101 degrees F)
Lunch
AT THE APPLE SHED, Tehatchapi
Garden burger on whole wheat toast
French fries
1-bag kukicha tea
PM Break: In the car, mixed nuts (106 degrees F)
Dinner
AT BIG BUBBA'S BAD BBQ, Paso Robles
Garden Burger on whole wheat bun
Potato chips
Water, no ice
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