Seasonal Menus

The food we prepare at ACH is of the highest quality. We buy vegetables from the Ithaca Farmer's Market all year long, grow many in our own kitchen gardens, support local CSA's (like my brother's Muddy Finger's Farm) and use local grains and beans from Cayuga Pure Organics.  All cow and goat milk  served is from local organic sources, and we alternate animals milks at lunch with dairy-free milks such as: rice, soy, flax, hemp and almond.  All cheeses are organic.  Eggs come from our own hens. We serve only sprouted whole grain breads, except for those made locally by Wide Awake Bakery or that make ourselves with local whole grain flours. We pick fruit locally at its peak of freshness, and preserve it through drying and freezing to last all year.  There will never be any corn syrup, refined sugars, artificial colors or flavors, or hydrogenated oil in any of the food that is to nourish the children. Only whole, natural foods will be offered to the children, helping them build strong bodies and healthy eating habits for life.


Monday: Red Lentils with Coconut Oil and Vegan Bouillon
               Roasted Delicatta Squash
               Steamed Green Beans
               Raw Red Pepper Slices
               Whole Cow Milk
Tuesday: Quesadillas with Sprouted Corn Tortillas &             Organic Cheddar Cheese
                Avocado slices
                Black Beans with Nutritional Yeast
                Roasted Butternut Squash
                Flax Milk

Wednesday: Freekeh with Coconut Oil and Soy Sauce
                    Sauteed Tempeh
                    Steamed Carrots
                    Alfalfa Sprouts
                    Whole Cow Milk

Thursday: Spaghetti Squash with Marinara Sauce
                 Soy Meatballs, and Fresh Mozzarella
                 Roasted Parsnips with Butter
                 Steamed Broccoli
                 Almond Milk

Friday:  Sauteed Mushrooms and Tofu
             Steamed Cauliflower
             Roasted Beets         
            Whole Cow Milk


Monday: Corn Polenta with Muenster Cheese 
                Black Beans
                Roasted Sweet Potatoes
                Alfalfa Sprouts
                Rice Milk
Tuesday: Rice Pasta with Marinara Sauce
               White Cannellini Beans
               Steamed Broccoli
               Carrot Sticks
               Whole Cow Milk

Wednesday: Vegetable Soup with Potatoes, Leeks and Carrots
                    Fresh Baked Whole Wheat Bread with Butter
                    Roasted Winter Squash
                    Whole Cow Milk
Thursday: Emmer
                 Mashed Potatoes and Celeriac with Butter
                 Green Split Peas
                 Steamed Spinach
                 Rice Milk
Friday: Pizza with Spelt Crust, Tomato Sauce and Fresh Mozzarella
             Spinach Salad with Carrots, Apples and Raisins
             Rice Milk 


Monday: Red Quinoa
               Sauteed Tofu and Mushrooms
               Roasted Parsnips
               Roasted Asparagus
               Flax Milk

Tuesday: Grilled Cheese
               Asparagus Soup
               Sauteed Kale with Garlic
               Sunchoke Fries
               Fresh Almond Milk

Wednesday: Tofu and Cabbage Won-tons
                    Fried Rice with Cauliflower, Carrots and Sunchokes
                    Pea Shoots
                    Flax Milk

Thursday: Veggie Sloppy Joes with Lentils and Tempeh
                 Boiled Red Potatoes with Fresh Dill
                 Alfalfa and Clover Sprouts
                 Goat Milk

Friday: Teff Polenta
             Steamed Asparagus
             Roasted Cauliflower
             Spinach, Carrot, and Raisin Salad 
             (with Strawberry/Flax Oil Dressing) 
             Flax Milk


Monday: Black Bean Burgers with fresh corn and sunflower seeds

               Pea shoots and Tomato Slices
               Sauteed Cabbage with Fennel and Walnuts
               Fresh Chevre
               Rice Milk

Tuesday: Bulgur Tabbouleh with Carrots, Apple, Mint and Parsley
                Raw Sugar Snap Peas
                Mashed Sweet Potatoes
                Roasted Cauliflower 
                Goat Milk
Wednesday: Whole Grain Pasta with Fresh Pesto
                     Baked Tofu Fries
                     Raw Corn and Carrot salad
                     Sauteed Green Beans
                     Rice Milk                  

Thursday:  Risotto
                  Sauteed Tempeh
                  Steamed Broccoli
                  Roasted Beets
                  Goat Milk

Friday : Pearled Barley
              Sauteed Seitan
              Kale Salad with Lemon juice, Flax oil and Pumpkin seeds
              Corn on the Cob
              Almond Milk



Monday:  Warm Buckwheat Cereal made with Fresh Goat Milk
               Hard Boiled Eggs
               Fresh OJ Blended with Raw Kale (AKA Green Juice)

Tuesday: French Toast 
               Seasonal or frozen Fruit
               Apple Juice

Wednesday: Oatmeal with dried Fruit and Sprouted Almonds
                    Scrambled Eggs
                    Grape Juice
Thursday: Pancakes with Chia, Coconut and Buckwheat Flour.
                 Seasonal or frozen Fruit
                 Fresh Orange Juice

Friday: Toast with Flax Oil and Nutritional Yeast
             Fresh Fruit
             Fried Eggs
             Green Juice   


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