Ingredients:
1 leek washed and sliced
1 shiitake soaked and sliced
1 cup sweet potato or winter squash diced
1/4 packet udon noodles
1 teaspoon wakame flakes
4-6 cups spring water
1-2 tablespoons brown rice miso diluted in a little water
Scallions for garnish
1 teaspoon fresh grated ginger

Preparation:
Place the shiitake and water in a pan.
Add the water and bring to a boil on a medium flame.
Add the wakame, leek and sweet potato.
Simmer for about 5 minutes.
Add diluted miso.
Break the noodles in half and add them to the soup.
Cook on a low flame for about 3 minutes.
Serve garnished with scallions and a little fresh ginger.

Ingredients:
1 cup corn grits
4 cups spring water
Pinch sea salt
Sesame oil for frying
Shoyu
Corn flour

Preparation:
Bring the water to a boil. Turn the flame to low and whisk in the corn grits. Cook, covered and on a low flame for about 10 minutes.
Remember to stir now and again.
Pour into a dish and leave to cool and firm.
Heat a skillet on a low flame and add the oil.
Cut the polenta into squares and toss in a little corn flour.
Turn the flame up and add the polenta.
Fry on one side for about 3 minutes or until crispy.
Cover with a lid while frying.
Turn the polenta over, add a few drops of shoyu and continue to fry for another 3 minutes.
Remove and place on a plate.

Ingredients:
1 cup chickpeas soaked overnight
Small piece kombu rinsed
Spring water
1 onion diced
1 carrot diced
1 celery stalk diced
1 cup organic frozen peas
1 cup broccoli rabe finely sliced
2 tablespoons white miso
Few drops shoyu
Pinch sea salt

Preparation:
Place the chickpeas, kombu and water in a pressure cooker.
Pressure cook for 45 minutes.
Bring down the pressure.
Add the onion, celery and carrot.
Cook for another 15 minutes.
Season with sea salt, shoyu and diluted white miso.
Simmer on a low flame for a few minutes.
Add the peas and broccoli rabe and cook a further 2 minutes.
Mix gently and serve over the fried polenta.

Ingredients:
1 cup finely sliced daikon
1 tablespoon minced parsley
2 cups cucumber finely sliced
1/4 granny smith apple grated
1 table spoon umeboshi vinegar
2 tablespoons toasted sesame seeds
Pinch sea salt

Preparation:
Place the vegetables in a bowl. Add the salt and mix gently.
Place a plate and weight on top of the vegetables. Leave for about 20 minutes.
Place the toasted seeds in a suribachi. Grind to a fine powder.
Add the umeboshi vinegar and one drop of shoyu. Mix through the seeds.
Remove the weight from the vegetables. Drain any excess liquid.
Add the seeds and grated apple. Mix through the vegetables.
Serve on a glass or white plate.

Ingredients:
4 pears rinsed, peeled, cored and halved
1 cup pear juice
1 tablespoon kuzu diluted in 1/2 cup cold water
1 tablespoon grain coffee diluted in 1/2 cup water
1 tablespoon tahini
1/2 cup roasted hazelnuts chopped
Pinch sea salt

Preparation:
Place the juice, pears and sea salt in a pan. Cover and bring to a boil on a medium flame. Simmer for about 15 minutes.
Remove the pears and place in a serving dish. Add the diluted kuzu to the juice and stir until the mixture thickens.
Add the diluted grain coffee and tahini and mix well. Pour over the pears.
Serve garnished with chopped hazelnuts.