The nourishing lunch prepared with Jean Torne during Day Three of Basic Alchemy, the weekend workshop run by Michael Rossoff at the Concord Institute.
A one pot Udon Noodle Broth with vegetables, topped with a Soya pancake and Toasted Nori Roll, served with Blanched Cabbage with a Sesame Oil and Brown Rice Vinegar dressing and Cauliflower Tempeh, Radishes in Ume Vinegar, Sesame Seeds and a Green Chilli Gomasio.
Followed by a Melon Soup dessert, with Melon Balls, Strawberries and Boysenberries. Served with thinly sliced Mint and a pepper garnish.
