- 3 inch piece of kombu (or kelp), soaked and sliced thin
- 1 red onion, cut into thin crescents
- 2 cups of winter squash, cubed
- 2 parsnips, cut into 1/2 inch diagonals
- 1/2 cup water
- 2 tbsp. parsley, minced
Place kombu, onion, squash and parsnip in a pan with water. Bring to a boil, cover, lower medium heat and cook for 20 minutes. Add a couple drops of shoyu and continue cooking until all the liquid has been absorbed. Garnish with fresh parsley.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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