Pasta Fagioli

1 lb. quinoa shells
2 cups cannellini beans
3 celery stalks
2 carrots
1 medium onion
6 cloves garlic
6-8 medium sized tomatoes
Lots of fresh herbs: bunch of basil, oregano, and parsley
2-4 tsp. dried basil
1-2 tsp. dried oregano
2-4 tsp. dried parsley
2 tbsp. olive oil
Sea salt and pepper to taste

Steps 1) Cook quinoa pasta as directed.

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: