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Ingredients
US|METRIC
1 SERVINGS
- 1 cup cauliflower florets (chopped roughly)
- 2 celery stalks (~1 cup, chopped roughly)
- 1 Tbsp. virgin coconut oil
- 1 garlic clove (minced)
- 1 inch ginger (peeled and minced)
- 1 cup kale (frozen, or 1 cup tightly packed fresh kale, chopped finely)
- 2 1/2 cups water
- 1 tsp. spirulina
- 1 tsp. apple cider vinegar
- 4 oz. rice noodles (I used 1/2 of an 8 ounce package of pad thai style rice noodles)
- 1 tsp. mushrooms (powdered medicinal, maitake, reishi, king trumpet, etc., optional)
- 1/2 cup extra firm tofu (diced, or cooked chickpea / lentils / protein of choice)
- 2 sheets nori (ripped into small bite-size pieces)
- 1 Tbsp. white miso paste (mellow)
- 1/4 tsp. sea salt (Celtic, + more to taste)
- cayenne (to taste)
- avocado (optional)
- sesame seeds (optional)
- hot sauce (optional)
- sprouts (optional)
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