SUMMER SAMPLE MENU
SPLIT PEA MISO SOUP WITH TOFU SOUR CRÈME AND CHIVES
A thick, creamy, and nourishing puree of liver healthy and protein rich green split peas cooked with mineral rich kombu sea vegetable, speckled with dices of carrots, parsnips, and yellow onions, powerfully cleansing and immune system boosting shiitake mushrooms, gentle and relaxing mineral rich wakame sea vegetable, enzyme rich sweet yellow miso, fresh dill, and a garnish of tofu sour crème sprinkled with fresh green chives.
BROWN AND WILD WILD RICE SALAD
Wild wild rice, the uncultivated and powerfully revitalizing native American grain of our ancestors, is cooked with medium grain brown rice and mineral rich kombu sea vegetable, then tossed into a healthy and delicious pilaf with kidney strengthening dried cranberries, pancreas relaxing sweet yellow onions, naturally diuretic crisp green celery, omega fatty acid and power packed roasted pecans, chlorophyll rich red blood cell building fresh green parsley, live enzyme rich freshly sprouted sprouts, and liver supportive and flavorful fresh orange zest.
TEMPEH AND VEGETABLE CHIVE BISCUIT COBBLER
This “main course” cobbler (not to be mistaken with a dessert cobbler), is filled with sautee’d protein rich and easily digestible soybean tempeh, immune system supporting shiitake and cremini mushrooms, sweetly diced carrots, rutabaga, and parsnips, subtly pungent mineral rich turnips, green peas, pancreas healthy kabocha squash, and a grain based topping of rolled oats, whole wheat pastry flour, almond flour, and fresh green chive laced cobbler topping.
MILLET AND LOTUS SEED MASHED POTATO WITH MUSHROOM GRAVY
Surprisingly mashed potato like, but so much healthier of course(!), whole grain spleen and pancreas healthy millet, is cooked with cauliflower, yellow onion, and vitalizing lotus seeds, then pureed to a smooth, creamy, and delicious mashed potato consistency with calcium and trace mineral rich sesame tahini, then smothered in a thick, rich, and creamy shiitake, cremini, and portabello mushroom gravy flavored with shoyu, mirin, brown rice syrup, and ginger, and thickened with intestine strengthening kuzu root, and a garnish of chlorophyll rich red blood cell building fresh green parsley.
PRESSED SALAD WITH PUMPKIN SEED UMEBOSHI TAHINI
I never understood what a “pressed salad” was, until I mastered the fine art of making this ultimate salad. Any raw vegetables can be used, because they are quite literally “pressed” under weight, with umeboshi plum in this case, until the raw and watery quality is released, and removed, and you are left with the pressed/marinated/naturally pickled, rich in digestive enzyme, alkalizing, vitamin, mineral, and fiber rich healthiness of brightly colored red and green cabbage, yellow onions, celery, red radish, and high fiber, high calcium, good for the heart and liver deep green collard greens, with a side of freshly ground omega fatty acid, alkalizing, and trace mineral rich pumpkin seed tahini dressing.
SPARLING CIDER VERY BERRY KANTEN
“Kanten” is the macrobiotic version of “jello”, made with the naturally gelatinous agar agar sea vegetable, which not only gives this dish texture, but also contributes the abundant minerals sea vegetables are so renowned for. Luscious slices of fresh and seasonal, plump and juicy strawberries, raspberries, blueberries, and cherries, are free floating in a cherry juice colored agar agar gel to create a refreshing and satisfying healthy dessert that is spiked with all natural sparkling cider to create an effervescent quality that rivals any creation imaginable.
A thick, creamy, and nourishing puree of liver healthy and protein rich green split peas cooked with mineral rich kombu sea vegetable, speckled with dices of carrots, parsnips, and yellow onions, powerfully cleansing and immune system boosting shiitake mushrooms, gentle and relaxing mineral rich wakame sea vegetable, enzyme rich sweet yellow miso, fresh dill, and a garnish of tofu sour crème sprinkled with fresh green chives.
BROWN AND WILD WILD RICE SALAD
Wild wild rice, the uncultivated and powerfully revitalizing native American grain of our ancestors, is cooked with medium grain brown rice and mineral rich kombu sea vegetable, then tossed into a healthy and delicious pilaf with kidney strengthening dried cranberries, pancreas relaxing sweet yellow onions, naturally diuretic crisp green celery, omega fatty acid and power packed roasted pecans, chlorophyll rich red blood cell building fresh green parsley, live enzyme rich freshly sprouted sprouts, and liver supportive and flavorful fresh orange zest.
TEMPEH AND VEGETABLE CHIVE BISCUIT COBBLER
This “main course” cobbler (not to be mistaken with a dessert cobbler), is filled with sautee’d protein rich and easily digestible soybean tempeh, immune system supporting shiitake and cremini mushrooms, sweetly diced carrots, rutabaga, and parsnips, subtly pungent mineral rich turnips, green peas, pancreas healthy kabocha squash, and a grain based topping of rolled oats, whole wheat pastry flour, almond flour, and fresh green chive laced cobbler topping.
MILLET AND LOTUS SEED MASHED POTATO WITH MUSHROOM GRAVY
Surprisingly mashed potato like, but so much healthier of course(!), whole grain spleen and pancreas healthy millet, is cooked with cauliflower, yellow onion, and vitalizing lotus seeds, then pureed to a smooth, creamy, and delicious mashed potato consistency with calcium and trace mineral rich sesame tahini, then smothered in a thick, rich, and creamy shiitake, cremini, and portabello mushroom gravy flavored with shoyu, mirin, brown rice syrup, and ginger, and thickened with intestine strengthening kuzu root, and a garnish of chlorophyll rich red blood cell building fresh green parsley.
PRESSED SALAD WITH PUMPKIN SEED UMEBOSHI TAHINI
I never understood what a “pressed salad” was, until I mastered the fine art of making this ultimate salad. Any raw vegetables can be used, because they are quite literally “pressed” under weight, with umeboshi plum in this case, until the raw and watery quality is released, and removed, and you are left with the pressed/marinated/naturally pickled, rich in digestive enzyme, alkalizing, vitamin, mineral, and fiber rich healthiness of brightly colored red and green cabbage, yellow onions, celery, red radish, and high fiber, high calcium, good for the heart and liver deep green collard greens, with a side of freshly ground omega fatty acid, alkalizing, and trace mineral rich pumpkin seed tahini dressing.
SPARLING CIDER VERY BERRY KANTEN
“Kanten” is the macrobiotic version of “jello”, made with the naturally gelatinous agar agar sea vegetable, which not only gives this dish texture, but also contributes the abundant minerals sea vegetables are so renowned for. Luscious slices of fresh and seasonal, plump and juicy strawberries, raspberries, blueberries, and cherries, are free floating in a cherry juice colored agar agar gel to create a refreshing and satisfying healthy dessert that is spiked with all natural sparkling cider to create an effervescent quality that rivals any creation imaginable.