Yoga | Dining | Tai Chi
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