1 c mung bean
1 c rice
2 ½ q water
1 onion chopped
1 carrot sliced
1 zucchini sliced
3 ribs of celery thinly sliced
½ c ghee
soy sauce to taste
2 T tumeric
1 t black pepper
½ t cayenne
1 T cumin
1 T corriander
4 cloves of garlic

Put mung beans, carrots and celery into pot and let boil. Sautee onion until soft. Lower heat and add spices and garlic. Continue to sautee on low heat for an hour. When mung beans are soft (can take 3 to 4 hours), add spices and rice. Stir regularly and cook until rice is soft.

2/3 c white miso
1/3 c honey
2c almond oil, or any lightly flavored oil
¾ c water
¼ c rice vinegar
¼ c tamari or good soy sauce
2 scallions

Blend

Mustard Dressing

3 c oil
1 ½ c red wine vinegar
5 cloves of garlic (reduce if too spicey)
½ jar of Grey Poupon Mustard
1 ½ t salt
½ t fresh ground black pepper

Blend

Olive Oil
1 lg red onion
2 c soaked hiziki (slightly chopped)
¼ c apple cider vinegar
6 ribs of celery
5 carrots
10 sliced radishes

Saute in olive oil; 1 large red onion. When soft, add soaked hiziki with vinegar. Saute 25 minutes. Meanwhile, separately steam celery and carrots. When done, mix with sliced raddish. Add to hiziki mix and add more vinegar if necessary.