a march menu

MONDAY

morning snack
honeydew melon
peanut butter on celery with raisins



 lunch:
black beans
mashed sweet potatoes
steamed broccoli
pressed purple cabbage salad w/chevre
*see how-to below 
alfalfa sprouts


afternoon snack:
whole grain crackers and cheddar cheese



TUESDAY

morning snack: 
cherries (picked and frozen in July from Dalrymple Farms)
cucumber slices

lunch
egg rolls with cabbage, grated carrots, sprouts and cream cheese
brown rice
pickles
raw red pepper slices
soft boiled eggs


afternoon snack:
mango and pumpkin seeds



WEDNESDAY

morning snack
sprouted grain bread, toasted with butter
apple slices

lunch
pizza from scratch with Farmer Ground Flour
spinach salad with cucumbers, carrots and sprouts
green peas

afternoon snack
orange slices


THURSDAY
morning snack

homemade waffles
local blueberries (picked and frozen in August from Glenhaven)
our own just-boiled maple syrup!


lunch

pearled barley 
tempeh sauteed in coconut oil
roasted parsnips
sauerkraut *see how-to below



afternoon snack
popcorn with nutritional yeast



FRIDAY

morning snack
oatmeal with goat milk, raisins, and sunflower seeds 
banana 

lunch
roasted beets
roasted cauliflower
butternut squash soup
chapatis
kale chips *see how-to below

pressed cabbage salad

finely chop one head of cabbage, sprinkle with salt and vinegar. (i prefer rice or coconut) find a plate that fits on top of cabbage inside of bowl and put something heavy on it. Let sit overnight or all day. Its best with some fresh herbs like parsley or snipped mint

sauerkraut

 coarsely chop 1-2 heads green cabbage, sprinkle with salt and pound in bowl with the bottom of a jar for awhile, until it seems more smashed and wilted. taste and if its not really salty, add some more salt. put into a jar and pack down tightly, add water to cover the food with a brine, and cover with cloth and rubber band. press cabbage back down each day if it floats up above the liquid. depending on the weather,  it will take about a 1-2 weeks to ferment 

kale chips

rip off of stem into pieces and rinse, splash with braggs or watered down soy sauce, sprinkle with nutritional yeast, put into dehydrator overnight