Yoga | Dining | Tai Chi
Course
Served with water | Japanese Green Tea | Coffee
[First,
see the Legend at the end of this entire menu for a guide to its content.] 1 Thursday, 15 January
Soup/black bean
| Lifestream
bread/rye
& butter
| Basmati brown rice | steamed vegetables/ cabbage,
green beans, onions, celery with soy oil
| sliced bananas in
Stonyfield plain whole milk yogurt with cloverhoney. 2 Thursday, 22 January Sliced hard-boiled eggs & feta
cheese in Chef’s Salad with
romaine, red tip, & green leaf lettuces, green onions, cherry tomatoes,
crimini mushrooms & red potatoes with Foods for Life Ezekiel 4:9bread/sesame & butter| salad dressing of flaxseed
oil, freshly
squeezed lime juice, garlic, Bio Salt salt* (has all six salts of
the human body in it), freshly ground Tellicherry black peppercorns, and ground
dried leaves of basil, oregano, & rosemary, ground touch of cayenne pepper
| warm apple brown betty (in oats) & Rapunzel
Rapadura (squeezed, dried, ground up—that’s all) sugar. 3 Thursday,
29 January Poached salmon (or field roast) | quinoa | Tall Grass Bakery seed-crusted whole wheat bread & butter | steamed snow peas, turnips drizzled with Spectrum
Naturals Tuscan olive oil | halved pears with Julie’s Organic Fudge Mint Ice Cream made with evaporated
cane juice. 4 Thursday,
5 February Shredded Gorgonzola & Mozzarella cheeses on Bionature whole wheat penne pastawith zucchini,
red bell peppers, & artichoke hearts under marinara sauce on a bed
of spinach |
salad of 26 mixed greens with a dressing of sunflower seed oil, freshly squeezed lemon
juice, garlic, Redmond Real Salt and Morton & Bassett ground
white pepper*, freshly ground dried dill, sage | spoon-able halved kiwi fruit. 5 Thursday,
12 February Soup/navy bean with onions
& ham (or roasted soy nuts) | Little Bread Company whole-wheat sourdough bread & butter |kamut | steamed broccoli,
cauliflower drizzled
with hazelnut oil
| blueberry crisp (with triticale). 6 Thursday, 19 February Marinated tofu sandwich on Great Harvest Dakota cracked seed bread with Spectrum Naturals omega-3
mayonnaise with flax oil and Italian parsley | steamed orange bell peppers,
asparagus with
safflower oil |Unsweetened cranberries with Fireweed honey. 7 Thursday,
26 February Baked halibut (or roasted lima beans, flax seeds & shallots with guacamole) | baked
jewel yams drizzled
with Orphee pumpkin seed oil | Blue
Heron Bakery spelt bread & butter | spinach, shitake mushroom salad with dressing of sesame
oil, omega-3 mayonnaise with flax oil, red wine vinegar, Celtic sea salt &
freshly crushed rainbow peppercorns, freshly ground dried thyme, marjoram, red
chili flakes | sliced oranges with deglet noor dates.
8 Thursday,
4 March Soup/chicken noodle
with fresh
oregano (and version with vegetable replacement for chicken) | Rudi’s Honey
Sweet whole wheat bread & butter | Ak Mak “whole of the wheat” crackers* | steamed baby bunch carrots and their greens drizzled with hazelnut
oil | cantaloupe melon with freshly squeezed lime juice. 9 Thursday,
11 March Nut loaf (ground-up almonds, walnuts, cashews,
sunflower seeds) | Touchstone Bakery walnut wheat
bread &
butter | amaranth with peanut sauce | steamed Jerusalem artichokes & Swiss chard | fresh=dried Calimyrna figs in cream. 10 Thursday,
18 March Oyster stew/sauté=scallops=mussels(or
black-eyed pea shepherd’s pie) | green peas=corn
on the cob | Touchstone Bakery buckwheat bread & butter | steamed Brussels
sprouts, collard greens drizzled with almond oil* | red grapes, black plums. 11 Thursday,
25 March Soup/chili/beef and vegetarian version | boiled parsnips with drizzled ghee
(clarified butter) | black pumpernickel bread & butter | baby
greens salad/sweet
baby onions, butter lettuce, hearts of romaine, sugar snap peas with salad dressing of canola
oil, balsamic
vinegar, La Baleine sea salt, Trikona Nigella* (black onion
seed), freshly crushed elephant garlic, freshly ground dried sage, marjoram,
oregano, thyme, and Rapunzel Rapadura sugar | sliced mangos. 12 Thursday,
1 April Baked black bass=ling cod
(or sautéed golden lentils, red onions, okra, & poppy seeds)| couscous
| steamed baby
bok choy, golden beets | Belgian endive and watercress salad with dressing of Orphee hempseed
oil, Bragg
apple
cider vinegar, Bio Salt salt*, freshly ground Tellicherry black
peppercorns, freshly ground ginger root, freshly chopped fresh basil leaf,
freshly ground cardamom, pinch vanilla, pinch ground cayenne pepper | A’s homemade mixed grainbread & butter | A’s
homemade blackberry pie with Julie’s
Organic Ice Cream—vanilla and blackberry scoops—drizzled with aroniaberry, Elderberry,
Blueberry, red grape, red raspberry & pomegranate fruit pigment sauce*,
sprinkled with pine nuts on a floweret of Strauss Family Creamery whipping
cream. Legend:
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