A great healing dish to get the system up, whichcCan be eaten three times per week.

  1. Soak wakame seaweed and cut up in smaller strips.

  2. Cut up the following vegetables (same amount of each) in about 2-3 cm cube size pieces: leek, pumpkin (best Kabocha), daikon or turnips, or both, parsnips, carrots.

  3. Layer the pot (best thick material) with the wakame and add about 21/2 cm water above the pot’s bottom. Bring to a boil.

  4. Layer the wakame with the leeks and sprinkle sparingly with tamari. Wait until the steam seeps from under the lid and add the other vegetables in the same manner. Be sure the sequence is that of the cut vegetables mentioned at 2.

  5. Let it simmer over a flame-defuser for 30 minutes.Boiled Vegetables

  1. Cut the vegetables in the desired sizes

  2. Boil water (1-2 cm from bottom) and add the vegetables.

  3. Wait with reducing the flame until the steam seeps out from under the lid.

  4. Wait with reducing the flame until the steam seeps out from under the lid.

  5. Observe when the desired consistency or color has been attained.

  6. Sprinkle sea salt or tamari and stir. Then continue simmering for about a minute or two.

  7. Then continue simmering for about a minute or two.