Memorable Meals Made at French Meadows

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For many campers, the unforgettable meals are what keep them coming back—delicious and healing in quality. From nourishing soups to whole grains to organic vegetables, all meals are prepared in a modern kitchen by trained chefs. (The photos shown here were taken at our former location.)

We filter all water used in production of the vegan meals and purchase vegetables and staples from reputable sources including Eden Foods, Lundberg Family Farms, Gold Mine Natural Food Company, and Veritable Vegetable.

Since we are unable to cook separate meals for specific needs, we recommend that you bring any special foods you might need. Due to the nature of large-scale cooking, we cannot guarantee that our meals are gluten-free. Only kitchen staff is allowed in the food handling areas.

If you would like to apply for Work Study/Exchange, see our Work Study Program page for further information.

The 2016 camp menu will be available soon. In the meantime, the menus shown below are from the 2015 camp.

For 2016, Packy Conway and Susanne Jensen will lead the camp kitchen with help from Julia Ferré, Beth Kaufman Strauss, and Chuck Lowery planning the menus. Their leadership since 2001 has been outstanding and the meals truly fantastic.

New for 2016: We have an indoor teaching kitchen  and thus we will have at least one cooking class every day. These classes provide an excellent way to learn basic-to-advanced macrobiotic cooking. See our Program Schedule page for more information.


Sample Menus for the 2015 Camp

Friday, July 3

DINNER—SIMPLE MEAL FOR SET UP CREW

  • Vegetable noodle soup
  • Tempeh sandwiches
  • Rice balls

Saturday, July 4

BREAKFAST

  • Oatmeal
  • Toast
  • Sunflower seeds
  • Apple butter
  • Gomashio

LUNCH

  • Brown rice
  • Soba with scallion and nori garnish
  • Dipping broth for soba
  • Crispy tempeh with sauerkraut
  • Broccoli with pumpkin seed sprinkle
  • Shiitake kombu condiment

SNACK

  • Watermelon

DINNER

  • Brown rice
  • Lentil soup
  • Corn on the cob
  • Broccoli
  • Yams
  • Salad—romaine lettuce, carrot, cucumber, and red cabbage
  • Dressing—olive oil and ume vinegar
  • Gomashio

Sunday, July 5

BREAKFAST

  • Oatmeal
  • Toast
  • Pumpkin seeds
  • Apple butter
  • Gomashio

LUNCH

  • Brown rice salad with almonds
  • Kidney beans with miso
  • Barley miso soup with onion, wakame, cabbage, scallion, pasta
  • Kale
  • Sauerkraut
  • Gomashio

SNACK

  • Watermelon

DINNER—CORNELLIA’S TRADITIONAL WELCOME MEAL

  • Brown rice with azuki beans
  • Creamy onion soup with onions, oatmeal, celery, rice miso
  • Corn on the cob
  • Arame with carrots and sautéed onion
  • Salad—leaf lettuce with red cabbage, jicama, and blanched snow peas
  • Dressing—ume, red onion, olive oil, lemon, dill
  • Sauerkraut
  • Peach kanten
  • Gomashio

Monday, July 6

BREAKFAST

  • Millet
  • Oatmeal
  • Sunflower seeds
  • Apple, raisin, pear compote
  • Gomashio

LUNCH

  • Brown rice
  • Quinoa red lentil salad
  • Barley miso soup with bok choy, onion, carrot
  • Chinese cabbage roll
  • Wakame cucumber salad
  • Gomashio

SNACK

  • Pears

DINNER

  • Brown rice, long grain
  • Polenta with salsa
  • Pinto beans
  • Onions, zucchini, and yellow squash fajita
  • Salad—romaine lettuce with red onion, carrot, radish, cucumber
  • Dressing—tahini, ume, and dill
  • Gomashio

Tuesday, July 7

BREAKFAST

  • Polenta
  • Oatmeal
  • Sunflower seeds
  • Stewed dried plums
  • Gomashio

LUNCH

  • Brown rice
  • Split pea soup with rye crackers
  • Sweet-and-sour cabbage
  • Daikon canapé with sweet miso
  • Nori condiment
  • Light pressed cucumber pickles
  • Gomashio

SNACK

  • Watermelon

DINNER

  • Brown rice
  • Spaghetti with chunky sauce
  • Minestrone soup with white beans
  • Broccoli
  • Festive sea palm
  • Daikon pickle
  • Gomashio

Wednesday, July 8

BREAKFAST

  • Tef
  • Oatmeal
  • Pumpkin seeds
  • Rice syrup glaze for teff
  • Gomashio

LUNCH

  • Brown rice
  • Tabouli on lettuce leaves
  • Fried tempeh served with sauerkraut
  • Kombu clear broth served with lemon garnish
  • Corn on the cob
  • Savory onions in miso sauce
  • Kombu condiment
  • Gomashio

SNACK

  • Strawberries and peaches

DINNER

  • Brown rice
  • Chapatti or rye crackers
  • Humus
  • Light vegetable soup with onion, celery, corn, cabbage, daikon, barley miso
  • Yams
  • Cucumber relish
  • Couscous cake with strawberry gel
  • Gomashio

Thursday, July 9

BREAKFAST

  • Millet with quinoa
  • Oatmeal
  • Pumpkin seeds
  • Apricot and orange compote
  • Gomashio

LUNCH

  • Brown rice
  • Pasta and vegetables: onion, yellow squash, and carrot
  • Creamy tahini dressing
  • Scrambled tofu
  • Barley miso soup with onion, celery, wakame, daikon
  • Blanched kale
  • Sauerkraut
  • Gomashio

SNACK

  • Apples

DINNER

  • Sushi with pickled ginger, walnuts, cucumber slices, carrots
  • Kidney bean salad
  • Light miso onion soup with spiral pasta
  • Winter squash
  • Pressed salad
  • Almond cereal munchie
  • Gomashio
  • Popcorn for campfire

Friday, July 10

BREAKFAST

  • Oatmeal
  • Rice cakes with apple butter
  • Polenta
  • Walnuts
  • Stewed dried plums
  • Gomashio

LUNCH

  • Cornellia’s 5-taste rice
  • Lentil pate on rye
  • Barley miso soup with wakame, onion, cabbage, carrot
  • Baby bok choy
  • Daikon pickle
  • Gomashio

SNACK

  • Apples and oranges

DINNER

  • Aduki bean rice
  • Seitan cutlets in sage gravy
  • Cauliflower millet soufflé
  • Corn chowder
  • Green beans
  • Salad: lettuce, radish, jicama, carrot, cucumber; dressing: ume, olive oil, lemon juice, dill
  • Sauerkraut
  • Rice pudding
  • Gomashio

Saturday, July 11

BREAKFAST

  • Oatmeal
  • Bulgur or other grain
  • Sunflower or pumpkin seeds
  • Raisins or other fruit
  • Gomashio

LUNCH

  • Brown rice
  • Barley miso soup with wakame, onion, red lentils, and other vegetables
  • Fluffy couscous with Béchamel sauce
  • Blackeyed peas with seitan
  • Crispy vegetables with Almond sprinkle
  • Daikon pickle
  • Gomashio

SNACK

  • Apples or oranges

DINNER

  • Brown rice
  • Ohagi with sunflower seeds or walnuts
  • Hearty black bean soup
  • Mixed Salad
  • Daikon pickle or cucumber relish
  • Gomashio

Sunday, July 12

BREAKFAST

  • Oatmeal
  • Sunflower seeds
  • Raisins or other fruit
  • Gomashio

LUNCH—TRAVEL FOOD

  • Brown rice balls with nori and umeboshi
  • Trail mix
  • Carrots and cucumbers
  • Apple and/or orange

 

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New to Macrobiotics?

We provide many ideas for getting started with macrobiotic, including recipes.

Macrobiotics is used for many purposes—from gaining strength to elevating consciousness—from Julia's beginning series to questions and answers.

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Join us for the 46th annual French Meadows Summer Camp, July 4-12, 2015.