• Suggested Menus:
• Botanical Orders for Japanese, Thai and Eastern Chinese Days - Includes sample menu
• Botanical Orders for Middle East, Greek, Turkish and Jewish Days - Includes sample menu
• Botanical Orders for Szechuan, Western Chinese, Tibetan, and Indian Days - Includes sample menu
• Botanical Orders for Mexican, Latin, Spanish, Soul, Carribean, and African Days - Includes sample menu
• Botanical Orders for Italian and European Days - Includes sample menu

To more radically deviate from the suggested menus, but still keep to the spirit of the foods philosophy of Miryai, the following factors should be considered:

 
• The 33+ botanical Orders must be grouped into 5 separate categories and assigned one of the 5 Elements. (it is strongly suggested that the presented categories be adhered to. Ancient Chinese groupings have been debunked by modern scietific dna analysis of food plants)
• Each order must be assigned a sequence of days when they are allowed in the diet, and a sequence when they are not. (Theoretically rotations could be assigned to a 3, 4 or 7 day period instead of the 5 day Pentad pattern, but this presents several difficulties. A minimum of 2 day fasting from a food is necessary.)
• Rotation days need to be assigned in a way that supports the selected cuisine of the day, and in a way that provides a balance of food types. For example, corn needs to be available on a day when mexican cusine is eaten. (if different cusines are chosen, foods allowed on their day must support that cuisine.)
• The 5 cuisines have been chosen to provide a pattern of variety, to deviate from this, or to change the order of the cuisines in a Pentad, creates certain disharmonies with the 5 Mt pattern underlining Miryai. (other cusines, or no cuisines at all, are a possible but problematic option.)
• Foods assigned to any one day can not be so bulky that they cannot be consumed during suggested meal times. (any quantity above 4 or 5 cups per meal becomes problematic)
• Meals must provide adequate calories and nutrients for a well balanced plant based diet.
• Seasonal availability must be factored in when self grown foods are being utilized.
• In an uncertain world, arginie lysine ratios and amounts should be calculated in to each meal plan.
• In a chronically overweight world the balance of fat to starch in menu planning should be factored in, with very fattier foods being segregated from very starchy ones when possible.
• Adequate iodine from Kelp, selenium from Brazils and omega 3s from Flax, Chia, or Walnuts need to be provided without undo increase of Arginine levels. (B12 and D need to also be considered.)
• Substitutions or ease of farming need to be factored in to any new system when importing foods and spices is not feasible or desired.
• An Omega 3 to Omega 6 oil ratio should be 1:1 or 1:2, hence the addition of flax and camelina oil to salad dressings.
• Propper Bowl Allowcations and Use should be considered. (This factor has not been taken into account in the following examples!)