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

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