Macrobiotic Cuisine

2 Carrots
1 Onion
Handful Shitake Mushrooms
Large handful of Kale
1 Piece fresh ginger (size of a quarter)
1-2 Pieces fresh Alaskan Cod
1 Cup brown rice
2-3 TBS Wheat free soy sauce
1 tsp Miso
1 Small handful Nori seaweed

Boil one cup of water. When water comes to a boil add in brown rice. While rice is cooking, dice onion and place in frying pan with 2-3 TBS extra virgin olive oil. While onion is cooking, dice the ginger and cut carrots, mushrooms and kale. Let onions cook for 2-4 mins then add the carrots and ginger cooking another 4 mins. Add in the Cod as well as the soy sauce. Let cook 2-3 mins. Add in kale and seaweed then immediately stir 1 tsp of miso in 1/4 cup water and add to veggies. Let cook another 3-4 mins. The rice should be done at the same time as the veggies and fish. Place a couple scoops of brown rice in a bowl and place veggies and fish on top. Garnish with chopped parsley and serve.
Enjoy!
Seaweed is an excellent detoxifier; it helps to rid the body of heavy metals, and other toxicities such as from chemotherapy and radiation; it's also a great source of iodine which is involved in the main treatment of hypothyroidism.