Macro Meal Pack Menu 4.1
Lacinato kale with carrots, red radish, daikon and celery.
Green cabbage with purple radish, toasted sunflower seeds and cucumber.
Sunflower seed dressing with scallions and umeboshi vinegar.
Celery root salad with celery, carrot, scallion and a brown rice vinegar and yuzu dressing.
Marinated red radish, French breakfast radish, purple radish, daikon radish and Pablano peppers and parsley.
Stir fried brown rice with carrot, onion, turnip, leeks and rutabaga.
Millet loaf with parsnip and miso.
French onion gravy for the millet loaf.
Buckwheat with sweet potatoes, scallions and a pumpkin seed cream dressing.
Adzuki bean soup with red onion, daikon, Savoy cabbage and stone ground mustard.
Garbanzo beans with carrots, raisins and tahini.
French lentils with carrot, celery, parsley and an apple cider vinegar dressing.
Yellow mung bean dahl with carrot, onion, curry, turmeric and black pepper.
Boiled turnips with a pumpkin seed cream and black sesame seeds.
Red beets sauteed with dill.
Carrot and ginger soup.
Broccoli boiled salad with a teriyaki sauce of tamari and brown rice syrup.
Cauliflower au gratin with garlic and a sunflower seed cream.
Roasted roots of carrot, daikon, rutabaga, garlic and thyme.
Water sauteed brussels sprouts with arame (seaweed).
Potato and leek soup with Maitake mushrooms.
Poached pear with Turkish apricot sauce.