Menus

The food we prepare at ACH is of the highest quality.  We use local grains and beans from Cayuga Pure Organics, shop at the Ithaca Farmer's Market all year long,  and support local CSA's (like my brother's Muddy Finger's Farm) and local suppliers (like Regional Access).  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 we make ourselves with local whole grain flours.We pick local fruit 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.

 Seasonal Lunch Menus:

Autumn

Monday: Red Lentils with Coconut Oil and Vegan Bouillon

               Roasted Delicatta (or any winter) Squash

               Steamed Green Beans

               Raw Red Pepper Slices

               Whole Cow Milk

         

Tuesday: Quesadillas: Sprouted Corn Tortillas & Organic Chedder Cheese

                Avocado slices

                Black Beans with Nutritional Yeast
                Roasted Butternut (or any Winter) Squash
                Flax Milk

Wednesday: Freekeh with Coconut Oil and Soy Sauce
                    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
             Quinoa

             Steamed Cauliflower

             Roasted Beets         
            Whole Cow Milk

Winter

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


                 

                

Spring 

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

Nori  

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

 Breakfast Menu 

Monday:  Warm Buckwheat Cereal made with Fresh Goat Milk

                  Hard Boiled Eggs

                  Fresh Orange Juice Blended with Raw Kale (Green Juice)

Tuesday: French Toast 

               Yogurt

               Seasonal Fruit (or frozen Blueberries)

               Apple Juice

Wednesday: Oatmeal with dried Fruit and Sprouted Almonds

                    Scrambled Eggs

                    Grape Juice

                    

Thursday: Pancakes with Chia, Coconut and Buckwheat Flour.

                 Seasonal Fruit (or frozen Cherries)

                 Fresh Orange Juice

Friday: Toast with Flax Oil and Nutritional Yeast

             Fresh Fruit

             Fried Eggs

             Green Juice