20 Healthy lunches

There is barley and shitake mushroom congee, tempeh cooked in sauerkraut and purple cabbage, mustard greens, arame and sunflower seeds, and apple, currant and lemon kuzu. The kuzu is more tart than sweet, and very refreshing. T packed the extra container. I guess he liked it!
The salad is greens with a left over falafel and tahini sauce, red pepper and a piece of yam. The red pepper is not macrobiotic, but it looks pretty.

T's comment: "It's delicious. So clean!"