Raw. Vegan. Small batch. Local. Handmade. Probiotic-rich. Made with organic seasonal produce. Pesticides? Yuck.
Breakfast: Saute with fried rice and leeks
Lunch: Toss with pasta and toasted nori
Snack: Blend with cream cheese and spread over sprouted bread from Me & My Veg Mouth
Dinner: Kimchi and Tofu Stew
Midnight snack: Kimchi Pancake
Any combination of daikon radish, red radish, sayote, yacon, kale, onion leeks, native chives. Spices are Korean red pepper flakes, garlic, ginger, salt, muscovado