Kaia’s Special Curry

2 cups brown rice
3 cups pure water
1 ½ cups (more) pure water
1 lb. extra firm, organic, non-GMO, water packed tofu
2 tbsp. coconut oil
1 tbsp. sesame oil
1 onion
1 bulb garlic
½ small head red cabbage
1 carrot
3 stalks celery
1 red bell pepper
1 yellow bell pepper
1 bunch broccoli
1 bunch lacinato kale
½ cup Nama Shoyu
5 tbsp. curry powder (Mountain Rose Herbs has some good curry blends)
1 tsp. turmeric

Dr. Todd’s Greens Steam Sauté

1 bunch lacinato kale  
¼ bunch red kale
¼ bunch green kale
½ bunch rainbow chard
½ bunch mustard greens
¼ small purple cabbage
½ medium red beet
1 medium Spanish black radish
4 cloves garlic
1 thumb sized piece of ginger (grated)
2 tbsp olive oil
1 ½ cup pure water
1 tsp. sea salt
1 tsp. pepper
1 cayenne pepper (minced), optimal but optional
1 tsp. sesame seeds
1 tsp. turmeric
4 tbsp. Nama Shoyu

Optional: ¼ cup almonds added at the beginning with water

Asian Salad

1 small head purple cabbage
1 small head green cabbage
2 carrots
1 head of broccoli
1 red bell pepper
2 green onions
2 tbsp. sesame oil
½ cup unseasoned rice vinegar
¼ cup Nama Shoyu
1 tbsp. sesame seeds
Black pepper to taste (use good amount about 1 tsp.)
Optional: Grate a thumb size bit of ginger and add to dressing.


This is well worth the effort. Get in the habit of making it once a week or so. You can mix it up as needed and in response to seasonality. The important part is the regularity, proportionality and diversity inclusive of the parsley, cilantro, seaweed and mushrooms. 

For every 2 gallons of pure water add: