For the Meat:
½ lb ground turkey
1 tsp. grated ginger
1 tsp. minced garlic
½ an Asian pear, grated
1 T + 1 tsp. soy sauce
1 ½ tsp. agave nectar
2 T rice wine vinegar

For the Vegetables:
1 medium carrot, julienne
1 tsp. minced ginger
½ asian pear, julienne
1 daikon radish, julienne
1 tsp. rice wine vinegar
2 cups shredded spinach
1 medium beet, julienne
½ tsp. sesame seeds
½ tsp. sesame oil

2 eggs

For the Rice:
1 cup brown rice
2 cups water
¼ tsp. salt

In a bowl, combine all of the ingredients for the meat marinade, and then strain through a fine mesh sieve, pushing on the solids to extract all of the liquid.
Add the ground turkey and refrigerate for 30 minutes to 1 hour.

Meanwhile, prepare all of the vegetables and set aside in separate bowls. Lightly steam the carrots and combine with the ginger. Combine the pear, radish, and rice wine vinegar. Steam the spinach and set aside. Steam the beets last, so as not to color all of the vegetables with their juice, and combine with the sesame seeds and sesame oil.

In a pot, combine the rice, water, and salt and bring to a boil. Cover, and simmer until the rice is cooked through.

Heat up a saute pan with some sesame oil and cook the ground turkey until lightly browned.

Poach the eggs in simmering water. Or fry them sunny side up.

In each bowl, cover the bottom with the rice, and then add meat. Arrange the vegetables around the meat in separate little mounds, so as to create a colorful and appetizing appearance. Top with the egg and serve with some kimchee on the side to aid in digesting.

This dish is a mixture of Japanese and Thai ingredients. Buckwheat soba noodles are a great whole wheat alternative to other noodles, and make for a light meal. You can find white miso paste in conventional supermarkets in the organic section, or where they serve sushi. This dish will make you feel alive and energized-it is great!

2 8- oz. packages of buckwheat soba noodles
1 cup silken lite tofu
3 T lime juice (1 big juicy lime)
2 T white miso paste
2 T white rice vinegar
1 T soy sauce
Scant handful cilantro sprigs
½ cup mixed bean sprouts, such as adzuki, garbanzo, and peas
½ cup bean sprouts
¼ cup roasted unsalted peanuts or cashews
¼ cup shredded carrot
2 scallions, thinly sliced white and pale green parts only
1 handful cilantro, roughly torn up

Bring a large pot of water to boil. Boil the noodles according to the time indicated on the package, usually about 6 minutes. Drain them immediately and rinse with cold water.

Blend together the tofu, lime juice, miso paste, vinegar, soy sauce, and cilantro. Add water if you need to make it smoother.

In a large bowl, toss together the drained noodles with the tofu dressing. Stir in the bean sprouts, and peanuts.

Arrange the carrot, scallions, and cilantro on a plate for people to use as a garnish.

2 tablespoons olive oil
1 bunch curly leaved kale, leaves stripped from the stalk
2 cloves of garlic
1 tablespoon soy sauce

Roughly chop up the kale into smaller pieces.
Finely mince the garlic.
Heat up the olive oil in a saute pan on high heat.
Add the kale to the pan, and stir.
Turn the heat down and cover the pan until the kale cooks through, 2-3 minutes.
Add the minced garlic and stir.
Turn off the heat and pour in the soy sauce, and stir to combine.
Serve immediately.

Serves 4 as a side dish.

1 8-oz fresh tilapia fillet
¾ cup lime juice + 1 lime
¼ cup red onion, thinly sliced lengthwise
1 T soy sauce
1 T sesame oil
¼ tsp. jalapeno pepper, finely minced
1 T chopped cilantro
1 handful unsalted peanuts

Rinse the fish fillet and pat it dry. Slice it in half lengthwise, and then into thin strips horizontally.
Marinate it in the lime juice for about 1-2 hours, until it is translucent and has cooked through.
15 minutes before you are going to eat the ceviche, cover the red onion slices with water and the juice of the extra lime in a small bowl.
Drain the fish of the lime juice, and mix it with the soy sauce and sesame oil. Season with some salt.
Stir in the jalapeno, cilantro, and peanuts. Drain the red onion of the water, and use it to garnish the ceviche.
Serve with some boiled yam or corn chips for a wonderful appetizer!
Makes enough for 4 people to nibble on.