The meal plan for the lunch for day two of ‘The Curious Case of Macrobiotics‘ workshop with Bill Tara at the Concord Institute, created by Mutsuko Johnson.
Home made Udon noodles from a simple dough of flour and water.
A Zen temple style platter of Handrolled Sushi, Tempura Tofu ‘Sandwich’ with Blanched Squash, Arame with Red Onion on a Blanched Cabbage Leaf, Blanched Broccoli and Winter Greens with a Tahini, Lemon & Orange Marmalade dressing.
The full lunch, rounded off with a simple, wholesome Miso soup.
