Sunday, May 4, 2014

8 cups of water 4 Tablespoons of Red Miso 2 sheets of Nori cut up into small pieces Tofu 1 cup Brown Rice 2 Large Carrots 1 medium sized daikon radish cut up 2 small potatoes Garlic to taste Sea Salt to taste Onion 1 Tablespoon of Toasted Sesame oil 1 Tablespoon of Apple Cider Vinegar Flax



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