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Take the stress out of your holiday meal with this delicious menu!
*Tofu loaf $25 Herby seitan roast $27 *Mushroom gravy $6/16oz *Cabbage salad $5/16oz *Cranberry sauce$10/16oz
Menu
It’s always better when it’s natural. Eat organic & be healthy
*Tofu loaf $25 Herby seitan roast $27 *Mushroom gravy $6/16oz *Cabbage salad $5/16oz *Cranberry sauce$10/16oz
Thanks for being a part of Monday Soup days! Stay tuned for the opening of My Plum, My Duck! Lot of great soups and more!
This week’s soups- -Miso Vegetable – Carrot Apple Ginger The soups are freshly frozen ,vegan and gluten free. Using local and organic products as much
This week’s soups- -Chili (with Okra) – Green Split Pea The soups are freshly frozen ,vegan and gluten free. Using local and organic products as
This week’s soups- Tomato And Green Bean 3 Onion And Balsamic The soups are freshly frozen ,vegan and gluten free. Using local and organic products
Hi Everyone, No Soup for march break! Check back in March 27…
This week’s soups- Chick Pea And Purple Kale Curry Apple And Root Vegetable The soups are freshly frozen ,vegan and gluten free. Using local and
The Beatles “let it be” was released today in 1970. This week’s soups- Roasted Red Pepper And Fennel Leek, Corn And Potato The soups are
- Ruba Homaldi
- Isabel
O.k, So yes, I was picked on a few times when I was a kid for some of the funny food I had in my lunch box. But.. the rice cakes with sprouts or the veggie sushi were actually things I requested for my lunch.
35 years ago my father was introduced to macrobiotics when he was diagnosed with Hodgkins lymphoma. He recovered with full health by adopting the macrobiotic diet and lifestyle. He also passed on his knowledge to my mother and raised his kids on a whole foods diet.
I learned most of my cooking skills from my mother, who is a great cook. Also, bless her, she always gave me free reign in the kitchen. Cooking was one of my many interests and after high school I ventured down to the Kushi Institute in Becket, Massachusetts for a few months, where I lived and studied macrobiotic theory, cooking and shiatsu. I was especially inspired by my teacher, Luchi Baranda, who was always supportive and encouraging, especially when it came to cooking and health for mothers and children.