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export 100%

Salmon, Olive oil, Chia seeds, Cabbage, Spring mix, Apple cider vinegar, Hemp seeds, Turmeric Broccoli Cauliflower Brussel sprouts Coconut flour Coconut oil Garlic Grapefruit Eggs Sole Grapefruit Coconut yogurt Chia seeds Hemp seeds Coconut flakes Cinnamon:

https://www.pdf-archive.com/2018/02/20/export/

20/02/2018 www.pdf-archive.com

Whitepaper SproutsPlus (v1.0) 95%

​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​​ ​Whitepaper​ ​Sprouts+​ ​ ​ ​1    Abstract      Sprouts+​ ​is​ ​the​ ​revival​ ​of​ ​Sprouts​ ​and​ ​will​ ​be​ ​the​ ​(first)​ ​altruistic​ ​and​ ​green​ ​cryptocurrency.  Unique​ ​on​ ​the​ ​cryptocurrency​ ​market​ ​and​ ​very​ ​much​ ​needed​ ​within​ ​this​ ​individualistic​ ​world  ruled​ ​by​ ​materialism.​ ​In​ ​this​ ​increasingly​ ​materialistic​ ​world,​ ​a​ ​world​ ​where​ ​most​ ​struggle​ ​just​ ​to  survive​ ​and​ ​where​ ​the​ ​population​ ​continues​ ​to​ ​grow​ ​more​ ​rapidly​ ​each​ ​year,​ ​we​ ​feel​ ​strongly​ ​that  our​ ​only​ ​chance​ ​is​ ​to​ ​come​ ​together​ ​as​ ​a​ ​global​ ​community,​ ​to​ ​help​ ​each​ ​other,​ ​to​ ​band​ ​together  on​ ​a​ ​global​ ​scale.​ ​Sustainability,​ ​green,​ ​bio​ ​and​ ​ecological​ ​farming​ ​and​ ​more​ ​charity​ ​are​ ​key​ ​to  any​ ​sort​ ​of​ ​bright​ ​future.​ ​The​ ​Sprouts+​ ​development​ ​team​ ​aims​ ​to​ ​launch​ ​the​ ​Sprouts+​ ​wallet  before​ ​the​ ​1st​ ​of​ ​January​ ​2018.​ ​A​ ​wallet​ ​with​ ​Ethereum​ ​code​ ​and​ ​PoS;​ ​unique​ ​and​ ​innovative.​ ​We  hope​ ​to​ ​create​ ​a​ ​strong​ ​base​ ​with​ ​smart​ ​contracts​ ​which​ ​makes​ ​Sprouts+​ ​far​ ​more​ ​than​ ​just  another​ ​cryptocurrency.​ ​Sprouts+​ ​has​ ​the​ ​newest​ ​technology​ ​and​ ​functionality​ ​which​ ​makes  Sprouts+,​ ​with​ ​backing​ ​of​ ​the​ ​enthusiastic​ ​community,​ ​a​ ​community​ ​driven​ ​network​ ​that​ ​can​ ​do  real​ ​good​ ​to​ ​the​ ​world.​ ​One​ ​person​ ​who​ ​casts​ ​a​ ​stone​ ​into​ ​a​ ​pond,​ ​creates​ ​a​ ​small​ ​ripple,​ ​while​ ​a  large​ ​community​ ​of​ ​people​ ​each​ ​planting​ ​a​ ​seed,​ ​creates​ ​a​ ​forest.

https://www.pdf-archive.com/2017/12/08/whitepaper-sproutsplus-v1-0/

08/12/2017 www.pdf-archive.com

Venison Steaks with Lemon and Herb Seasoning 95%

Herb Seasoning ● Salt to taste ● Freshly ground pepper to taste ● 12 Brussels sprouts, cleaned and halved ● ¼ cup of butter, melted ● +/- ¼ cup of water Step by Step:

https://www.pdf-archive.com/2018/04/19/venison-steaks-with-lemon-and-herb-seasoning/

19/04/2018 www.pdf-archive.com

menu15 91%

https://www.pdf-archive.com/2018/01/21/menu15/

21/01/2018 www.pdf-archive.com

A5 Booklet 88%

Brussel sprouts • Sliced organic avocado w tahini • Kim Chi, Kelp Noodle, Karengo &

https://www.pdf-archive.com/2013/09/11/a5-booklet/

11/09/2013 www.pdf-archive.com

HFW 4DayLiquidFast1.docx 86%

Sprouts ● Whole Foods ● If you aren’t sure of a natural food store or juice bar close to you, a simple google or yelp search will guide you in the right direction :) Pre-Fast:

https://www.pdf-archive.com/2016/11/23/hfw-4dayliquidfast1-docx/

23/11/2016 www.pdf-archive.com

RedRiceFoodMenu 86%

Vegetable Nime Chow 5.25 fresh rolls made with lettuce, bean sprouts and rice noodles served with peanut sauce made from sugar, vinegar, water, garlic and crushed peanuts.

https://www.pdf-archive.com/2015/07/07/redricefoodmenu/

07/07/2015 www.pdf-archive.com

5-13-16 CO Menu CHS HRes 86%

ginger miso sauce ·· 6 fresh summer rolls ·· shrimp, pork, rice vermicelli, bean sprouts, mint, cilantro, served with hoisin peanut sauce &

https://www.pdf-archive.com/2016/05/19/5-13-16-co-menu-chs-hres/

19/05/2016 www.pdf-archive.com

delivery kington pdf1 84%

Chow Mein Stir fried egg noodles, onion, carrot, spring onion, egg and bean sprouts Chicken, Pork or Beef Prawns £ 5.95 £ 6.95 50.

https://www.pdf-archive.com/2012/02/19/delivery-kington-pdf1/

19/02/2012 www.pdf-archive.com

December brochure 2012 (1) 80%

onion stuffing, chipolata, bacon roll, cranberry sauce, bread sauce, Brussels sprouts, roast parsnips, roast potatoes, gravy Roast Norfolk turkey and confit of duck leg, chestnut stuffing, all the traditional trimmings or Cumin dusted monkfish, lightly curried mussel broth, jasmine rice Courgette, sweet potato and cashew nut roast, Brussels sprouts, roast parsnips, roast potatoes, vegetable gravy (v) Fillet steak rossini (served medium rare) on a focaccia crouton with duck mousse de fois gras, madeira and truffle sauce, goose fat fondant potato Butternut squash and goats cheese filo basket, watercress and pine-nut savoury cheesecake, stuffed courgette (v) Madagascan vanilla crème brûlée, mandarin coulis or John’s Christmas pudding, brandy butter, cinnamon ice cream Roast Norfolk turkey, sage &

https://www.pdf-archive.com/2012/10/10/december-brochure-2012-1/

10/10/2012 www.pdf-archive.com

Lunch Buffet 260 79%

“ALA CARTE” BUFFET LUNCHEON  Beginning Bowls (Choice of three of the following) (请选择以下三种沙拉) Asparagus, Tomatoes and Buffalo Mozzarella with Balsamic Drizzle 芦笋,番茄和奶酪配意大利香醋 ~~~ Fire Roasted Corn with Edamame and Peppers 烤玉米配彩椒 ~~~ Purple Potato Salad Splashed with Cilantro Pepper Dressing 土豆沙拉配芫荽胡椒汁 ~~~ Spiced Asian Cabbage Slaw 亚洲卷心菜沙拉 ~~~ Pasta with Artichoke and Prosciutto 意面配朝鲜蓟和意大利熏火腿 ~~~ Thai Pomelo and Beef Salad 泰式柚子牛肉沙拉 ~~~ Salad of Continental Cucumber, Sprouts and Honey Citrus Vinaigrette 黄瓜,豆芽配蜜汁柑橘油醋汁沙拉 ~~~ Baby Romaine Salad with Shaved Parmesan, Herb Crisp and Creamy Black Pepper Dressing 罗纹生菜沙拉配巴马森奶酪,香草和奶油黑胡椒汁 ~~~ Yellow Tomato, Buffalo Mozzarella, Basil, Niçoise Olives and Balsamic Reduction 黄番茄,奶酪,罗勒,橄榄和黑醋汁 ~~~ Classic “Summer” Chopped Salad with Teardrop Tomatoes, Cucumber and Radish, 夏日蔬菜沙拉配小番茄,黄瓜和萝卜 ~~~~~~ Appetizing Platters (Choice of three of the following) (请选择以下三种开胃菜) Chilled Salmon, Asparagus, Lemon-Dill Couscous 鲜三文鱼,芦笋,柠檬莳萝中东小麦米 ~~~ Greek Style Shrimp Salad, Feta Cheese, Olives, Onions, Peppers 希腊式虾仁沙拉,飞达奶酪,橄榄,洋葱,彩椒 ~~~ Our Chefs will be delighted to assist with any dietary requirement Provincial Roasted Vegetable Display, Marinated Olives, Red Pepper Dressing 烤时蔬,腌橄榄,红椒汁 ~~~ Miso-Glazed Salmon, Crisp Vegetables, Shiitake Mushrooms, Soba Noodles, Sesame Ginger Dressing 味噌酱三文鱼,炸时蔬,香菇,荞麦面和芝麻姜汁 ~~~ Lacquered Hoisin Duck Breast, Glass Noodles, Crisp Baby Bok Choy, Carrot-Ginger Dressing 海鲜酱香鸭胸,粉丝,炸小油菜,胡萝卜姜汁 ~~~ Mandarin Chicken Salad, Crisp Lettuce, Cashew Nut, Asian Sprouts, Celery, Crisp Flat Noodle, Miso-Peanut Vinaigrette 柑桔鸡肉沙拉,生菜,腰果,豆芽,西芹 炸脆面, 味噌花生醋汁 ~~~ Crisp Tofu, Snow Peas, Peppers and Sprouts with Soy Noodles and Ginger 炸豆腐,荷兰豆,彩椒和豆芽配酱油姜茸面 ~~~ Tuna Tataki with Soy and Sesame Emulsion 生烤金枪鱼配酱油芝麻汁 ~~~~~~ Boutique Composition of Crisp Greens Assorted Nuts, Dried Fruits and Pickled Vegetables Asian Vinaigrette, Creamy French and Sweet Mustard Emulsion 各种干果仁,水果和腌时蔬 亚洲油醋汁,法式奶油甜芥末汁 ~~~~~~ Luscious Soups (Choice of one of the following) (请选择以下一种汤) Miso Soup with Tofu, Wakame and Scallions 日式酱汤配豆腐,裙带菜和青葱 ~~~ Cream of Home Style Chicken and Vegetables 奶油鸡肉蔬菜汤 ~~~ Authentic Thai Seafood Soup with Lemongrass, Ginger, Lime and Coconut Milk 泰式海鲜汤配柠檬草,姜汁,青柠和椰奶 ~~~ Indian Spiced Carrot and Cardamom Soup 印度胡萝卜豆蔻汤 ~~~ Lobster-Saffron Bouillabaisse with Garlic Crostini 藏红花龙虾汤配蒜茸面包 ~~~ Peking Duck Consommé with Tiny Mushrooms and Baby Leeks 北京鸭清汤配蘑菇和小葱 Our Chefs will be delighted to assist with any dietary requirement ~~~ Classical Potato, Leek and Bacon Soup 大葱土豆培根汤 ~~~ Szechuan Hot and Sour Seafood Soup 四川海鲜酸辣汤 ~~~ Essence of Chicken and Herbal Soup 香草鸡肉汤 ~~~ Chinois Style Sweet Corn Soup with Egg Drops 玉米蛋花汤 ~~~~~~ Hearty Bread of Flavors Selection of Soft and Hard Rolls 精选软和硬面包 Accompanied with French Butter, Sunflower Margarine 伴有法式黄油,植物黄油 ~~~~~~ Main Entrees of Asian Woks and European Pans 亚洲和欧洲美食 Reds ~ Meat (Choice of one of the following) (请选择以下一种) Wok-Fried Sliced Beef Fillet Oyster Glaze and Wolfberries 蚝油苟杞炒牛柳 ~~~ Simmered Beef Flank and Potatoes Slow Braised with Miso and Kombu 海带味噌汁烩牛肋和土豆 ~~~ Oven Braised Flank Steak with Asian Spices Maui Onion Relish 亚洲香料烩牛肋 ~~~ Hoisin Glazed Duck Breast Sesame Seeds and Sautéed Green Onions 蜜制海鲜鸭胸 芝麻和炒绿洋葱 ~~~ Macadamia Crusted Rack of Lamb Ratatouille Vegetables 坚果羊排 烩时蔬 ~~~ Wok-Fried Tender Beef Dice with Black Pepper, Spring Onions and Hang Jiao Chili Our Chefs will be delighted to assist with any dietary requirement 炒牛肉粒 黑胡椒,洋葱和杭椒 ~~~ Tea Smoked Crispy Duck Breast Orange Lemongrass Sauce 茶熏鸭胸 橙味柠檬草汁 ~~~ Stir-Fried Lamb Slices with Spring Onions Soy Sauce and Szechuan Pepper 洋葱爆羊肉 酱油和四川花椒 ~~~ Wok-Fried White Pepper Beef Ginger and Spring Onions 白胡椒炒牛肉 姜和洋葱 ~~~ Wok-Fried Venison Fillet Fermented Black Bean 豆豉炒鹿肉 ~~~~~~ Whites ~Meat (Choice of two of the following) (请选择以下两种) Oven-Roasted Thigh of Free Lance Chicken Grilled Portobello Mushrooms, Shallot Thyme Jus 烤鸡腿 扒蘑菇,干葱百里香汁 ~~~ Roasted Baby Chicken with Lemon, Sage and Brown Butter Rested on Buttered Zucchini 烤春鸡配柠檬,鼠尾草和黄油 黄油西葫芦 ~~~ Chinese Style Spare Ribs Leeks, Spring Onions and Sesame Seeds 中式煎排骨 大葱,洋葱和芝麻 ~~~ Sweet Soy-Ginger Glazed Free Range Chicken Breast Sautéed Udon Noodles and Onions 蜜姜汁鸡胸 炒乌冬面和洋葱 ~~~ Stir Fried Chicken “Kung Poh” Snow Peas and Cashew nuts 宫保鸡丁 荷兰豆和腰果 ~~~ Our Chefs will be delighted to assist with any dietary requirement Chicken Breast Stuffed with Wild Mushrooms and Pine Nuts Saffron Spinach and Roasted Tomato Coulis 鸡胸酿野蘑和松子 藏红花菠菜和烤番茄 ~~~ Double Cut Pork Chop with Red Onion Jam Roasted Garlic Sauce 猪排配红洋葱酱 烤蒜汁 ~~~ Roasted Pork Tenderloin Gingered Sweet Potatoes 烤猪柳 甜姜土豆 ~~~ Honey Glazed Orange Chicken Pearled Couscous, Niçoise Olives, Raisins and Pine 蜜汁橙子鸡 中东小米,橄榄,葡萄干和松子 ~~~~~~ Healthy Vegetables (Choice of one of the following) (请选择以下一种健康时蔬) Steamed Broccoli with Seafood Egg white “Nest” 海鲜蒸西兰花 ~~~ Hong Kong Baby Kailan Home Made Special ‘XO’ Sauce 特制 XO 酱炒芥兰 ~~~ Braised Cabbage with Sweet Beancurd Sticks Dried Shrimp and Carrots 烩卷心菜配豆腐 海米和胡萝卜 ~~~ Asparagus with Roes of “Gold” Sauvignon Buerre Blanc 芦笋配鱼籽 白葡萄酒黄油汁 ~~~ Oven Baked Mushrooms of the Forest Truffle Olio Drizzle 烤蘑菇配黑菌橄榄油 ~~~ Ragout of Spring Vegetables Cepes Mushroom Jus 烩时蔬 牛肝菌蘑菇汁 ~~~ Our Chefs will be delighted to assist with any dietary requirement

https://www.pdf-archive.com/2014/05/21/lunch-buffet-260/

21/05/2014 www.pdf-archive.com

5-6-16 CO Savannah Menu 79%

ginger miso sauce ·· 6 fresh summer rolls ·· shrimp, pork, rice vermicelli, bean sprouts, mint, cilantro, served with hoisin peanut sauce &

https://www.pdf-archive.com/2016/05/19/5-6-16-co-savannah-menu/

19/05/2016 www.pdf-archive.com

thai lunch menu pdf1 79%

Chaw Mein stir fried egg noodles, onions, carrots, spring onions, Bean sprouts and egg.

https://www.pdf-archive.com/2012/02/19/thai-lunch-menu-pdf1/

19/02/2012 www.pdf-archive.com

FITFORLIFE FOODCOMBINING 79%

Seeds *Fish Soybeans *Meat Tofu *Milk *Yoghurt FATS OILS Avocado Butter Cream Olives Margarine Sour Cream Avocado Corn Nut/Soy Olive Sunflower Sesame GOOD PROTEINS (CONCENTRATED FOODS) POOR INDIGESTION - WEIGHT GAIN - FATIGUE STARCHES (CONCENTRATED FOODS) Beans Bread Crackers Cereals Grains Lentils Pasta Potatoes Pumpkin Split Peas Winter Squash GOOD OD GO EAT PROTEINS AS A MAIN COURSE WITH VEGETABLES NON-STARCHY VEGETABLES (HIGH WATER CONTENT FOODS) Asparagus Collards Beet Greens Cucumber Broccoli Dandelion Brussels Sprouts Eggplant Cabbage Endive Celery Escarole Chard Green Beans Chicory Kale Kohirabi Lettuce Okra Parsley Parsnip Rutabaga Spinach Sprouts Summer Squash Sweet Pepper Tomatoes Turnips Water Cres Zucchini Crookneck MILDLY STARCHY VEGETABLES Artichokes Beets Carrots Cauliflower Celery Root Corn Mushrooms Peas GO OD EAT STARCHES AS A MAIN COURSE WITH VEGETABLES IRRITANTS - USE SPARINGLY *Listed for clarification, should be minimized Garlic Leeks Onions Radishes Scallions Shallots EAT FRUIT BY ITSELF ON AN EMPTY STOMACH LET 20 -30 MINUTES PASS AFTER EATING FRUIT BEFORE EATING OTHER FOODS Adapted from the book ‘Fit For Life’ by Harvey and Marylin Diamond Eden Publishing 1985 FACEBOOK.COM/EDUCATIONNOTMEDICATION

https://www.pdf-archive.com/2013/02/01/fitforlife-foodcombining/

01/02/2013 www.pdf-archive.com

LTK CHRISTMAS 2017 79%

LIMETREE KITCHEN CHRISTMAS MENU MEAT BLACK PUDDING SCOTCH EGG, PICALILLI POT ROASTED PHEASANT, BACON AND SAGE DUMPLING, PHEASANT BROTH VENISON LOIN, CELARIAC, PORT JUS FISH SAKE CURED SCOTISH SALMON, HONEY AND SOY SALMON ROE, NORI, SESAME CRAB RAVIOLI, SAFFRON CREAM, HERBS COD CHEEK PAKORAS, TANDOORI YOGHURT, TOMATO VEGETABLE BUTTERNUT SQUASH GNOCCHI, JERUSALEM ARTICHOKE, SAGE BURNT BUTTER ROASTED CHESTNUTS AND BRUSSEL SPROUTS, GARLIC, CROUTONS, CRANBERRIES LIGHTLY CURRIED OKRA, GREEN BEANS, POTATOES, SPROUT TOPS, BUTTER BEANS AND EGG DESSERT STICKY TREACLE PUDDING, CHRISTMAS PUDDING ICE CREAM, SALTED CARAMEL HOME MADE ICE CREAMS AND SORBETS SELECTION OF LOCAL AND EUROPEAN CHEESES

https://www.pdf-archive.com/2017/10/17/ltk-christmas-2017/

17/10/2017 www.pdf-archive.com

4-27-16 CO Charlotte Menu 79%

ginger miso sauce ·· 6 fresh summer rolls ·· shrimp, pork, rice vermicelli, bean sprouts, mint, cilantro, served with hoisin peanut sauce &

https://www.pdf-archive.com/2016/05/19/4-27-16-co-charlotte-menu/

19/05/2016 www.pdf-archive.com

LaughingSeedLunchMenu 79%

  LUNCH MENU  appetizers  HUMMUS TRIO (V, GFI option)  $9  Spicy black bean dip, traditional chickpea hummus, and a grilled vegetable pate.   Served with house made whole wheat pita or organic blue corn chips.  PAKORAS (V option, GFI)   $6/$9  Your choice of two or four of our popular Indian style fritters made with chickpea batter and seasonal vegetables.    Served with our delicious Punjabi sauce and organic yogurt for dipping.  MAKIZUSHI  $9  Our veggie filled nori rolls change daily.  Please ask your server about today’s selection.  Served with house made pickled ginger and wasabi.  HOUSE “FAUX”CUTERIE PLATE  (V, GFI option)  $12  A vegan “charcuterie” board with house cured, pickled and smoked vegetables.  Served with savory condiments,   house made crackers and crostini. Ask your server about today’s selection.  JALAPENO ONION FRIES $6.5  Hand cut russet potatoes fried with jalapenos and onions. Served with ketchup.  For our insanely good vegan chipotle ranch dressing add .75.  SOUP of the DAY  Ask your server about today’s creation.  salads  Dressings (V, GFI) – Champagne Dijon Vinaigrette, Asian Fusion, Chipotle Ranch,   Lemon Tahini, Sesame Ginger, Mustard Seed Vinaigrette, and Raw Tangy Tahini    Additions:  Avocado $2, hummus $3,  SIDE SALAD (V, GFI)  $5  Mixed greens, grated carrots, red cabbage, red onion, and cukes  LAUGHING SEED SALAD   (V, GFI)  $11  Organic spring mix, Romaine lettuce, grated carrot, red cabbage, cherry tomatoes, red bell peppers, cucumber,   red onion, blanched broccoli, mung bean and clover sprouts topped with sunflower and pumpkin seeds.  LOTUS BOWL (V, GFI) $13  A layer of brown rice, Romaine lettuce, mixed greens and salad veggies, topped with red cabbage kraut, avocado,  sprouts, seeds and your choice of dressing.  CHEF’S SALAD – (V option, GFI)  $13  Our spin on the traditional favorite. Romaine lettuce, mixed greens, and assorted salad veggies topped with   grilled dry rubbed tempeh, cured portabella mushrooms, Swiss cheese, and hard boiled egg.  ASIAN FANTASIAN (V, GFI)  $12  Rice noodles, nappa cabbage, mixed greens, shiitake mushrooms, mung bean sprouts, bell peppers, grated carrot   and cilantro tossed with sweet chili-peanut dressing.  TICO TACO SALAD (V option, GFI option)  $14  A fried tortilla bowl layered with Romaine lettuce and mixed greens, black beans, rice, shredded cheddar cheese,   spiced chorizo-style tofu, salsa, guacamole, cherry tomatoes, red onion and fresh jalapenos.    Dressed with chipotle ranch.  MEDITERRANEAN (V option, GFI option)  $12  Romaine lettuce, mixed greens, cherry tomatoes, cucumber, red onion, and red bell pepper tossed in   champagne-Dijon vinaigrette and topped with sheep/goat feta and house cured olives.    Served with whole wheat pita.          sandwiches  Unless indicated all sandwiches are served with your choice of our side of the day or blue corn chips and a   house made pickle.  Vegan Daiya cheese or gluten free bread/buns are also available.  THE SEED BURGER (V, GFI option) $11  A black bean, beet, carrot and onion burger seasoned with roasted garlic and Worcestershire.  Served on              a  vegan bun with horseradish sauce lettuce, tomato, red onion, and pickles.  Add: Swiss, cheddar, goat or feta $1 Avocado $2   PAV BHAJI (V, GFI option)  $12  A grilled spiced mixture of potato, spinach, cauliflower, tomato, peas, peppers and cilantro scooped onto open  faced grilled buns with avocado and Punjabi chutney. Served with a small salad.  REUBEN (V option, GFI option)  $11  Grilled and marinated “pastrami” style dry rubbed tempeh, Swiss cheese, grilled onions, house made purple  kraut and Thousand Island dressing on grilled marble rye.  SLOPPY JO (V, GFI option)  $10  A tangy tofu barbecue served on a bun with lettuce, southern slaw, and tahini mustard sauce.  SEVEN SEAS FILET (V, GFI option)  $11  A nori sheet folded around a filling of lemony quinoa and oyster mushrooms, then tempura battered and fried.  Served on a bun with lettuce, tomato, onion and tartar sauce.  THE LOCAL (V option, GFI option) $10  Grilled Gouda cheese with roasted mushrooms and onions. Creamy, decadent, delicious.    entrées  VILLE TACOS (V option, GFI)  $10  Two corn tortillas filled with our chorizo style grilled tofu, shredded cabbage, marinated onions, Jack cheese,  tomato and cilantro.  Served with a side of black beans and rice.  HARMONY BOWL (V, GFI)  small $10/ large $14  Layers of organic brown rice, organic black beans, grilled and marinated organic tofu or tempeh, steamed  seasonal veggies and our addictive sesame ginger sauce.  SOUTH BY SOUTHWEST BURRITO (V option )  $13  Spicy “chorizo” tofu, grilled peppers and onions, black beans, brown rice, and spinach, tossed in chipotle  barbecue sauce and topped with cheddar cheese and salsa.  Served with a small salad and blue corn  chips.  LOW COUNTRY ROLLUPS $12  Our sweet and tangy tofu barbecue wrapped in whole wheat flour wraps and topped with cheddar cheese and  tahini mustard sauce.  Served with blue corn chips and southern slaw.  raw entrées  SPINACH PESTO MANICOTTI (V, GFI) $15  Zucchini “noodles” stuffed with cashew ricotta and sunflower seed-spinach pesto. Served over sundried tomato  marinara with house marinated olives  DRAGON BOWL (V, GFI) $14  Layers of cauliflower “rice,” seasonal veggies, arugula, avocado, and sunflower-beet     

https://www.pdf-archive.com/2016/05/05/laughingseedlunchmenu/

05/05/2016 www.pdf-archive.com

Dinner Buffet 320 78%

“ALA CARTE” BUFFET DINNER  Beginning Bowls (Choice of FOUR of the following) (请选择以下四种沙拉) Asparagus, Tomatoes and Buffalo Mozzarella with Balsamic Drizzle 芦笋,番茄和奶酪配意大利香醋 ~~~ Fire Roasted Corn with Edamame and Peppers 烤玉米配彩椒 ~~~ Purple Potato Salad Splashed with Cilantro Pepper Dressing 土豆沙拉配芫荽胡椒汁 ~~~ Spiced Asian Cabbage Slaw 亚洲卷心菜沙拉 ~~~ Pasta with Artichoke and Prosciutto 意面配朝鲜蓟和意大利熏火腿 ~~~ Thai Pomelo and Beef Salad 泰式柚子牛肉沙拉 ~~~ Salad of Continental Cucumber, Sprouts and Honey Citrus Vinaigrette 黄瓜,豆芽配蜜汁柑橘油醋汁沙拉 ~~~ Baby Romaine Salad with Shaved Parmesan, Herb Crisp and Creamy Black Pepper Dressing 罗纹生菜沙拉配巴马森奶酪,香草和奶油黑胡椒汁 ~~~ Yellow Tomato, Buffalo Mozzarella, Basil, Niçoise Olives and Balsamic Reduction 黄番茄,奶酪,罗勒,橄榄和黑醋汁 ~~~ Classic “Summer” Chopped Salad with Teardrop Tomatoes, Cucumber and Radish, 夏日蔬菜沙拉配小番茄,黄瓜和萝卜 ~~~ Fruity Wedged Plums and Lotus Root Chips topped with Parsley-Red Wine Vinaigrette 洋李和莲藕配欧芹红酒醋汁 ~~~ Crisp Fennel, French Beans, Mandarin Orange, Peppery Greens and Spiced Hazelnut Vinaigrette 茴香,甜豆,桔子,绿椒和榛果油醋汁 ~~~ Goat Cheese, Baby Beets and Asian Greens rained with Balsamic Emulsion 山羊奶酪,甜菜根和绿色时蔬配意式香醋汁 ~~~ Salad of Cucumber, Romaine Leaves, Cashew Nuts, Fresh Lime and Coriander Dressing Our Chefs will be delighted to assist with any dietary requirement 黄瓜沙拉,罗纹生菜,腰果,青柠和香菜汁 ~~~ Grilled Root Vegetable and Couscous Salad 扒根菜和中东小米沙拉 ~~~ Potato Salad tossed with Olive Oil and Fresh Herbs 土豆沙拉配橄榄油和鲜香草 ~~~ Californian Cobb Salad with Grilled Chicken and Sherry Vinaigrette 加州沙拉配扒鸡和雪利酒醋汁 ~~~ Tabbouleh Salad, Grilled Eggplant and Moroccan Sesame Dressing 塔博勒沙拉,扒茄子和摩洛哥芝麻汁 ~~~ Penne Pasta, Sun-Dried Tomatoes, Basil, Parmesan and Pine Nut Salad 意面沙拉,风干番茄,罗勒,奶酪和松子 ~~~ Asian Soba Noodle Salad with Crisp Vegetable and Ginger Sesame Dressing 荞麦面沙拉配炸蔬菜和姜味芝麻汁 ~~~~~~ Appetizing Platters (Choice of three of the following) (请选择以下三种开胃菜) Chilled Salmon, Asparagus, Lemon-Dill Couscous 鲜三文鱼,芦笋,柠檬莳萝中东小麦米 ~~~ Greek Style Shrimp Salad, Feta Cheese, Olives, Onions, Peppers 希腊式虾仁沙拉,飞达奶酪,橄榄,洋葱,彩椒 ~~~ Provincial Roasted Vegetable Display, Marinated Olives, Red Pepper Dressing 烤时蔬,腌橄榄,红椒汁 ~~~ Cold Roasted Prawns with Curry, Coconut and Tomatoes 烤大虾配咖喱,椰奶和番茄 ~~~ Miso-Glazed Salmon, Crisp Vegetables, Shiitake Mushrooms, Soba Noodles, Sesame Ginger Dressing 味噌酱三文鱼,炸时蔬,香菇,荞麦面和芝麻姜汁 ~~~ Half Seared Hawaiian Big Eye Tuna, Shaved Fennel, Endive, Citrus Fruits and Nashi Pear, Vanilla Infused Olive Oil 煎夏威夷金枪鱼,茴香,玉兰菜,柑橘和梨 香草橄榄油汁 ~~~ Lacquered Hoisin Duck Breast, Glass Noodles, Crisp Baby Bok Choy, Carrot-Ginger Dressing 海鲜酱香鸭胸,粉丝,炸小油菜,胡萝卜姜汁 ~~~ Mandarin Chicken Salad, Crisp Lettuce, Cashew Nut, Asian Sprouts, Celery, Crisp Flat Noodle, Miso-Peanut Vinaigrette Our Chefs will be delighted to assist with any dietary requirement 柑桔鸡肉沙拉,生菜,腰果,豆芽,西芹 炸脆面, 味噌花生醋汁 ~~~ Duck with Somen Noodles, Soy Ginger Dressing 鸭丝寿面沙拉,酱油姜汁 ~~~ Grilled Sirloin Steak Marinated with Ginger and Lemongrass, Grape Tomatoes, 扒西冷牛排配姜和柠檬草,小番茄 ~~~ Crisp Tofu, Snow Peas, Peppers and Sprouts with Soy Noodles and Ginger 炸豆腐,荷兰豆,彩椒和豆芽配酱油姜茸面 ~~~ Thai Beef Salad, Cucumber, Mint, Thai Basil 泰式牛肉沙拉,黄瓜,薄荷,泰罗勒 ~~~ Tuna Tataki with Soy and Sesame Emulsion 生烤金枪鱼配酱油芝麻汁 ~~~ Tomato and mozzarella cheese with basil dressing 番茄和马祖里拉奶酪沙拉配罗勒汁 ~~~ Blackened snapper fillet with relish 黑煎加吉鱼柳 ~~~~~~ Boutique Composition of Crisp Greens Assorted Nuts, Dried Fruits and Pickled Vegetables Asian Vinaigrette, Creamy French and Thousand Island 各种干果仁,水果和腌时蔬 亚洲油醋汁,法式奶油和千岛汁 ~~~~~~ Luscious Soups (Choice of one of the following) (请选择以下一种汤) Soup of Crustaceans Scented with Coconut 椰味海鲜汤 ~~~ Roasted Tomato Soup, Reggiano Cheese Toast and Chive Crème Frâiche 烤番茄汤,意大利奶酪,奶油细香葱 ~~~ Miso Soup with Tofu, Wakame and Scallions 日式酱汤配豆腐,裙带菜和青葱 ~~~ Cream of Home Style Chicken and Vegetables 奶油鸡肉蔬菜汤 ~~~ Cream of Sweet Corn Soup with Crabmeat and Crisp Garlic Chips 奶油玉米汤配蟹肉和干葱碎 Our Chefs will be delighted to assist with any dietary requirement ~~~ Creole Oyster Stew accompanied with Fried Okra 烩克利奥尔蚝汤配秋葵 ~~~ Authentic Thai Seafood Soup with Lemongrass 泰式海鲜汤配香茅 ~~~ Indian Cardamom infused Carrot Soup 印度草果胡萝卜汤 ~~~ Saffron Lobster Bisque with Garlic Crostini 藏红花龙虾汤配蒜茸面包 ~~~ Peking Duck Consommé with Tiny Mushrooms and Baby Leeks 北京烤鸭清汤配蘑菇和小葱 ~~~ Lemon Grass infused Coconut Prawn Bisque with Curry Leaves 香茅味椰奶大虾浓汤配咖喱叶 ~~~ English Pea Soup with Bacon Bits and Garlic Cream 英式绿豆汤配培根和蒜茸奶油 ~~~ Navy Bean Soup with Cheese Crouton 白豆浓汤配奶酪吐司 ~~~ Vine Ripened Tomato Bisque Perfumed with Basil and Sun-dried Tomato 藤熟化番茄浓汤配香罗勒和风干番茄 ~~~ Classical Potato, Leek and Bacon Soup 大葱土豆培根汤 ~~~ Szechuan Hot and Sour Seafood Soup 四川海鲜酸辣汤 ~~~ Herbal Essence of Chicken 草本鸡肉汤 ~~~ Chinois Style Sweet Corn Soup with Egg Drops 中华风格蛋花粟米羹 ~~~~~~ Hearty Bread of Flavors Selection of Soft and Hard Rolls 精选软和硬面包 Accompanied with French Butter, Sunflower Margarine 伴有法式黄油,植物黄油 ~~~~~~ Main Entrees of Asian Woks and European Pans 亚洲和欧洲美食 Our Chefs will be delighted to assist with any dietary requirement Reds ~ Meat (Choice of TWO of the following) (请选择以下两种) Wok-Fried Sliced Beef Fillet Oyster Glaze and Wolfberries 蚝油苟杞炒牛柳 ~~~ Simmered Beef Flank and Potatoes Slow Braised with Miso and Kombu 海带味噌汁烩牛肋和土豆 ~~~ Oven Braised Flank Steak with Asian Spices Maui Onion Relish 亚洲香料烩牛肋 ~~~ Hoisin Glazed Duck Breast Sesame Seeds and Sauteed Green Onions 蜜制海鲜鸭胸 芝麻和炒绿洋葱 ~~~ Macadamia Crusted Rack of Lamb Ratatouille Vegetables 坚果羊排 烩时蔬 ~~~ Wok-Fried Tender Beef Dice with Black Pepper, Spring Onions and Hang Jiao Chili 炒牛肉粒 黑胡椒,洋葱和杭椒 ~~~ Herb Roasted Boneless Leg of Lamb Seated on Roasted Lyonnaise Potatoes 香草烤无骨羊腿 烤洋葱土豆 ~~~ Braised Beef Short Ribs with Tamarind Stir Fried Pea Shoots with Soy and Sesame 罗望子烩牛小排 芝麻酱汁炒豌豆 ~~~ Confit of Beef Skirt Steak Spiced Pepper Sauce 油浸牛排 五香胡椒汁 ~~~ Tea Smoked Crispy Duck Breast Orange Lemongrass Sauce 茶熏鸭胸 橙味柠檬草汁 Our Chefs will be delighted to assist with any dietary requirement

https://www.pdf-archive.com/2014/05/21/dinner-buffet-320/

21/05/2014 www.pdf-archive.com

Carb count 77%

SALAD VEGETABLES Vegetable Alfalfa sprouts Artichoke hearts, marinated Artichoke hearts, canned Arugula Avocado, Haas Beans:

https://www.pdf-archive.com/2016/11/22/carb-count/

22/11/2016 www.pdf-archive.com

Insadong Menu 77%

KIMCHI FRIED RICE                      $9.99 - KOREAN FRIED RICE TOPPED WITH A FRIED EGG (VEGETARIAN OPTION AVAILABLE) KOREAN FAMILY CUISINE SERVING SIZE: 2 SERVED WITH TWO RICE (WHITE OR WILD) + KIMCHI  C1. HAEMUL JJIM                                    $30.99 - BRAISED SPICY ASSORTED SEAFOOD W/ BEAN SPROUTS &

https://www.pdf-archive.com/2017/07/18/insadong-menu/

18/07/2017 www.pdf-archive.com

LaughingSeedDinnerMenu 77%

    DINNER MENU  appetizers  HUMMUS TRIO (V, GFI option)  $9  Spicy black bean dip, traditional chickpea hummus, and a grilled vegetable pate.   Served with house made whole wheat pita or organic blue corn chips.  PAKORAS (V option, GFI)   $6/$9  Your choice of two or four of our popular Indian style fritters made with chickpea batter and seasonal vegetables.    Served with our delicious Punjabi sauce and organic yogurt for dipping.  MAKIZUSHI  $9  Our veggie filled nori rolls change daily.  Please ask your server about today’s selection.  Served with house made pickled ginger and wasabi.  HOUSE “FAUX”CUTERIE PLATE  (V, GFI option)  $12  A board of house cured, brined or smoked vegetables, which changes seasonally.  Served with savory condiments,   house made crackers and crostini.  JALAPENO ONION FRIES $6.5  Hand cut russet potatoes fried with jalapenos and onions. Served with ketchup.  Add chipotle ranch dressing .75  LOCAL CHEESE PLATE (GFI option)  Changes daily.  Please ask your server about today’s options from Blue Ridge Mountain Creamery.  Served with our ginger-date chutney and house baked cherry walnut toast.  SOUP of the DAY  Ask your server about today’s offfering.  small plates  STUFFED AVOCADO (V, GFI)  $8  A perfectly ripe avocado half filled with seasoned “cauliflower” rice and topped with Romesco sauce.   Garnished with cured poblano peppers.  OASIS QUINOA (V option, GFI) $7  A blend of quinoa, dates, parsley, red pepper, and smoked almonds. Served with orange-yogurt dressing.  PIEROGIS $8  Traditional potato filled pastry with local porter béchamel and candied shallots on a bed of wilted kale.  BEET TARTARE (V, GFI option) $7  Diced beets blended with capers, mustard, onion, parsley and spices served on crostini with cashew ricotta  GRILLED CAESAR (V option, GFI option)  $7  Chopped grilled romaine lettuce with shaved parmesan, house croutons and vegan Caesar dressing.  POBLANO “SARDINES” (V, GFI option)  $5  House cured poblano peppers with roasted garlic oil and crostini.  salads  Dressings (V, GFI) – Champagne Dijon Vinaigrette, Asian Fusion, Chipotle Ranch,                         Lemon Tahini, Sesame Ginger, Mustard Seed Vinaigrette, and Raw Tangy Tahini                                             Additions:  House made Purple Kraut $1.5, Avocado $2, hummus $3,  SIDE SALAD (V, GFI)  $5  Mixed greens, grated carrots, red cabbage, red onion, and cucumber  LAUGHING SEED SALAD   (V, GFI)  $12  Organic spring mix, Romaine lettuce, grated carrot, red cabbage, cherry tomatoes, red bell peppers, cucumber,   red onion, blanched broccoli, mung bean and clover sprouts, sprinkled with sunflower and pumpkin seeds.  LOTUS BOWL (V, GFI) $14  A layer of brown rice, Romaine lettuce, mixed greens and salad veggies, topped with   our red cabbage kraut, avocado, seeds, sprouts and your choice of dressing.  more salads on reverse            CHEF’S SALAD – (V option, GFI)  $13  Our spin on the traditional favorite. Romaine lettuce, mixed greens, and assorted salad veggies topped with   grilled dry rubbed tempeh “pastrami,” cured portabella mushrooms,” Swiss cheese, and hard boiled egg.  ASIAN FANTASIAN (V, GFI)  $13  Vermicelli rice noodles, nappa cabbage, mixed greens, shiitake mushrooms, mung bean sprouts, bell peppers, grated carrot   and cilantro tossed with sweet chili- peanut dressing.  MEDITERRANEAN (V option, GFI option)  $13  Romaine lettuce, mixed greens, cherry tomatoes, cucumber, red onion, and red bell pepper tossed in   champagne-Dijon vinaigrette and topped with sheep/goat feta and house cured olives.    Served with whole wheat pita.  sandwiches  All sandwiches are served with blue corn chips and our side of the day.  Vegan Daiya cheese can be substituted.  For locally  made Eat More Bakery gluten free vegan bread or buns add $1.00  For a small salad or jalapeno onion fries add $2  THE SEED BURGER (V, GFI option) $11  A beet, black bean, carrot and onion burger seasoned with roasted garlic and Worcestershire.   Served on our house made bun with horseradish aioli, lettuce, tomato, red onion, and pickles.  Add: Swiss, cheddar,   goat or feta $1 Add avocado $2   REUBEN (V option, GFI option)  $11  Grilled and marinated “pastrami” style dry rubbed organic tempeh, Swiss cheese, grilled onions, house made purple kraut  and Thousand Island dressing on grilled marble rye.  SLOPPY JO (V, GFI option)  $10  A sweet and tangy tofu barbecue served on a bun with lettuce, southern slaw, and tahini mustard sauce.  entrées  HARMONY BOWL (V, GFI)  small $11/ large $14  Layers of organic brown rice, organic black beans, grilled and marinated organic tofu or tempeh,   steamed seasonal veggies and our addictive sesame ginger sauce.  SOUTH BY SOUTHWEST BURRITO (V option)  $13  A whole wheat flour tortilla filled with our chorizo style tofu, grilled peppers and onions, black beans and rice and tossed  with our chipotle barbecue sauce. Topped with cheddar cheese and salsa. Served with a small salad.                                                                   LOW COUNTRY ROLLUPS (V option)  $12  Our tangy tofu barbecue wrapped in flour tortillas and baked with cheddar cheese. Topped with tahini mustard sauce and  served with blue corn chips and southern slaw.  THAI PANANG CURRY (V, GFI option)  $16  Sautéed seasonal vegetables with oyster mushrooms and bok choy in a mild coconut milk based curry sauce. Served over  jasmine rice with strips of crispy fried seitan or tofu and a lentil papadam.  CAULIFLOWER PICADILLO (V, GFI)  $16  Our spin on the traditional Latin mainstay. A tangy cauliflower hash with capers and olives, accompanied by coconut rice,  Cuban black beans, marinated onions, and grilled plantains.  PORTOBELLO ROULADEN (GFI)  $16  Thinly sliced and grilled Portobello caps wrapped around pickled vegetables and served with creamy  mashed potatoes and smoked tomato gravy  STROGANOFF  $16  Egg noodles, grilled seitan, grilled Portobello mushrooms and wilted spinach in a velvety sour cream sauce.   Topped with tempura fried cremini mushrooms  raw entrées  SPINACH PESTO MANICOTTI (V, GFI) $15  Zucchini “noodles” stuffed with cashew ricotta and sunflower seed-spinach pesto. Served over sundried tomato marinara  with house marinated olives  DRAGON BOWL (V, GFI) $14  Layers of cauliflower “rice,” seasonal veggies, arugula, avocado, and sunflower-beet pate.     

https://www.pdf-archive.com/2016/05/05/laughingseeddinnermenu/

05/05/2016 www.pdf-archive.com