Macro Meal Pack Menu 4.22
Raw Salads & Dressing…
Curly kale with red radish, carrot and scallion.
Baby arugula with cucumber, red onion and daikon.
Black sesame seed dressing with parsley and Pablano peppers.
Raw zucchini and garlic with parsley and olive oil.
Pressed salad of celery, red radish and dulse.
Stir fried brown rice with cauliflower, onion, purple potato, parsnip and leeks.
Millet with a kabocha squash filling.
Root veggie sauce for the millet loaf.
Buckheat porridge with carrot and onion.
Red quiona with cucumber, scallions, paprika and olive oil.
Black beans with sauteed savoy cabbage, chili and mustard dressing.
Split pea soup with kabocha squash and garlic.
Mung beans, celery, parsnip, olives, garlic, dates, yuzu and chia dressing.
Baby lima bean minestrone, fresh corn off the cob, carrot, red onion.
Cooked Veggie Dishes…
Roasted kabocha sqaush soup, onion with garlic.
Savoy cabbage rolls with daikon, cauliflower, onion and turmeric.
Carrot and onion kinpira.
Arame (seaweed) salad with steamed cauliflower, Pablano peppers, apple cider vinegar and olive oil.
Daikon radish nishime with mustard.
Sautted Brussel sprouts with red onion, carrot , brown rice syrup and sea salt.
Steamed yellow beets with tops.
Poached pear with sesame seed, dried lotus root and vanilla sauce.