experiential adventures learning about sustainability, balance and love.

Kale.Shiitake.Fritata w/ Spinach.Arugala.Daikon.Burdock salad!

I never use recipes… so this begins the log of my spontainious cooking.

-Heat up skillet with some coconut oil.
-Add just before oil starts to burn: 1/3 onion chopped, 6 kale leaves chopped thin, hand full of shiitake chopped. Saute for 5-7 mins or until it looks good to you.
-Add 1T Spoon shoyu and a splash of water (3-4T?) Cover and turn to medium-low heat.
-Add leftover/previously cooked Rice & Beans. 2/3 Cup brown rice? 1/2 Cup garbanzo beans? Stir and cover.
-Add 1-2-3 large cloves of minced garlic. Stir and cover.
-Drizzle with 1T toasted sesame oil and 1T shoyu. Stir and cover.
-Crack open 4-6 eggs. Sprinkle 1/4 or 1/2 t black pepper. Stir and cover. Reduce heat to low. Cook for 5-7 more minutes or until eggs are cooked.

-Mix 50/50 spinach & arugala base.
-Grate daikon and burdock at a 50/50 ratio on top of salad.
-Add spashes to your taste – Olive oil, raw apple cider vinegar, Shoyu. A little black pepper. Rice vinegar would kick ass too.


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