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.

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. See the 2016 camp menu below.

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. Reserve Now!


Sample Menus for the 2016 Camp

DAILY BREAKFAST MENU

French Meadows Oatmeal
Seeds/Nuts 
Toast and Spreads 
A Variety of Extras (as available)
Blanched Leafy Greens 
Gomashio Sesame Salt (made in-house)

Friday, July 15 

DINNER
Rigoti Pasta with Savory Tahini Sauce
Light Miso Vegetable Soup
Baked Tofu with Marinade
Blanched Green Beans
Fresh Green Salad

Saturday, July 16

LUNCH
Pressure-Cooked Brown Rice
Rice/Veggie Pilaf 
Buckwheat Soba with Scallions and Nori
Kombu Shiitake Clear Dipping Broth 
Seasoned Pan-Fried Crispy Tempeh
Corn on the Cob
Green Salad 

DINNER
Pressure-Cooked Brown Rice
Authentic Black Bean Soup
Famous French Meadows Cornbread
Fresh Green Salad and Chef’s Choice Dressing 
Mmmmmm Fresh Broccoli 

PARTY
“Chocolate” Chip Cookies
Organic Corn Chips and House-made Guacamole
Pita chips and Creamy Hummus
A Variety of Non-Alcoholic Beverages
Sliced Fruit and Mixed Nuts 

Sunday, July 17

LUNCH
Brown Rice Salad with Chickpeas and Almonds
Black Eyed Peas
Traditional Vegetable Miso Soup
Nori Condiment
Today’s Green Salad and Dressing 

DINNER 
Pressure-Cooked Brown Rice
Vegan Tofu Corn Casserole
Red Lentil Soup
Fresh Green Salad and Dressing
Peach Kanten 

Monday, July 18

LUNCH
Pressure-Cooked Brown Rice
Quinoa / Red Lentil Salad
Vegetable Miso Soup
Fresh Parboiled Green Beans
Wakame, Cucumber, Orange Salad
Fresh Salad with Tahini Dressing 

DINNER
Long Grain Brown Rice
Authentic Corn Polenta with Cucumber Salsa
“Frijoles De La Olla” Pinto Beans
Baked Summer Squash
Green Salad and Chef’s Choice Dressing 

Tuesday, July 19

LUNCH
Pressure-Cooked Brown Rice
Seasoned Millet Croquettes with Light Mustard Sauce
Red Lentil Miso Soup
Blanched Broccoli
Green Salad and Dressing 

DINNER
Pressure-Cooked Brown Rice
Japanese Udon with Parsley Basil Pesto
Minestrone Soup with White Beans
Baked Yams
Fresh Green Salad and Chef’s Choice Dressing 

PARTY
Cookies (for purchase)
Popcorn
Donated Snacks 

Wednesday, July 20

LUNCH
Pressure-Cooked Brown Rice
Tabouli Salad with Dressing
Baked Tempeh with Sauerkraut
Vegetable Miso Soup
Corn on the Cob
Fresh Green Salad and Dressing 

DINNER
Brown Rice with Azuki Beans
Creamy Onion Soup
String Beans
Arame Sea Veggie with Carrots and Sautéed Onion
Green Salad and Chef’s Choice Dressing
Baked Organic Apples 

Thursday, July 21

LUNCH
Brown Rice
Pasta Salad with Asian Seasoning
Kidney Bean Salad
Cauliflower
Vegetable Miso Soup
Fresh Green Salad and Dressing 

DINNER
Pressure-Cooked Brown Rice
Variety Sushi with Dipping Sauce 
Melt-In-Your-Mouth Winter Squash
Popular Pea Soup
Blanched Broccoli
Green Salad and House Dressing
Baked Apple Crisp 

Friday, July 22

LUNCH
Cornellia Aihara’s 5-Taste Rice
Lentil Paté on Rye Crackers
Vegetable Miso Soup
Green Salad and Chef's Choice Dressing 

DINNER
Pressure Cooked Brown Rice
Light Miso Vegetable Soup
Corn on the Cob
Baked Chickpea Patties
Green Salad and House Dressing
Almond Cereal Dessert Munchie 

 Reserve Now!

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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 47th annual French Meadows Summer Camp at Pinecrest Lake,
July 15-23, 2016.