Macro Meal Pack Menu 7.9
Raw Salads & Dressing…
Red cabbage, red bell peppers, scallions, daikon radish and carrot tops.
Curley kale salad with toasted sunflower seeds, cherry tomatoes and purple daikon radish.
Toasted sunflower seed dressing with scallion and umeboshi vinegar.
Cucumber and seaweed salad with sesame seeds, tamari and toasted sesame oil.
Kolhrabi and beet salad with parsley.
Stir fried brown rice with onion, carrot, leeks and tamari.
Millet loaf with carrots.
Onion, paprika gravy for the millet loaf.
Buckwheat with purple daikon radish, parsley and a French vinaigrette dressing.
Quinoa with leeks, cilantro, umbeboshi vinegar and toasted sesame oil.
Navy beans with sweet potatoes, scallions, paprika and olive oil.
Stewed pinto beans with onion, celery root and chili.
Cannelini beans with celery root, cilantro, cashew cream and apple cider vinegar.
Yellow mung bean dahl with onion, rutabaga, peppers, tandori masala, and black pepper.
Cooked Veggie Dishes…
Baked spaghetti squash, cilantro, goji berries and toasted sesame oil.
Cauliflower, bell pepper and sunflower cream soup.
Steamed broccoli with shiso and dulse (seaweed).
Daikon radish nishime with black sesame seed and yuzu dressing.
Sauteed zucchini, red bell peppers and herbs de provence.
Mushroom and carrot saute.
Fresh roasted corn salad with parsley, scallions and garlic.
Sweet potato soup.
Baked apple stuffed with dates, sunflower seeds, and brown rice syrup.