Poke Bowl

 

Pickled ginger 

Mushroom cups

Korean Seaweed mix

Sweet Chilli sauce

Honey Soy tofu

stirred into left overs of yellow split pea lentils and long grain rice 0.5/2 cup ratio cooked in 6 metric cups of water and a dash of coconut oil, pinch of salt, tumeric, mango powder and cumin seeds. 

Bringing food shopping home. 

Serve warm

https://youtu.be/1LaBTdO9KVM?si=qTlP5Ymql8rX7jL8