Ingredients<\/h4>\n\n\n\n Makes 2-3 bowls <\/strong><\/p>\n\n\n\nVEGGIES<\/strong><\/p>\n\n\n\n1 cup organic shelled edamame, steamed<\/li> 1 Persian cucumber, thinly sliced<\/li> 1-2 cups purple cabbage, shredded<\/li> 1 cup diced jicama or Mango<\/li> 1 small avocado, sliced<\/li> 2-3 breakfast radishes, thinly sliced<\/li> Few handful sliced nori seaweed or 1\/2 cup of seaweed salad<\/li> 1 medium blood orange or ruby red grapefruit, diced, ( for a little sweetness and it looks like ahi tuna)<\/em><\/li>1-1\u00bd cup cooked brown rice<\/li> 4 spring onions, sliced<\/li><\/ul>\n\n\n\nMiso Ginger Sauce<\/strong><\/p>\n\n\n\n1\u00bd tablespoons toasted sesame oil<\/li> 2 tablespoons lemon juice or vinegar<\/li> 2 tablespoons tamari<\/li> 1\/4 cup light white miso paste<\/li> 1 teaspoon maple syrup<\/li> \u00bd- 3\/4 inch piece ginger, peeled<\/li> 1 fat garlic clove, peeled<\/li><\/ul>\n\n\n\nAdd ons<\/strong><\/p>\n\n\n\n1 jalape\u00f1o or red chilli, sliced<\/li> 1 tablespoons toasted sesame seeds<\/li> 1 handful sprouts, I like arugula sprouts<\/li> a few garlic or onion chips (optional)<\/li> 1 lime, sliced<\/li> pickled ginger<\/li> wasabi mayo<\/li><\/ul>\n\n\n\nMethod<\/h4>\n\n\n\n In a small food processor add garlic, ginger, sesame oil, tamari, miso, maple and lemon juice\/vinegar, blend till everything is minced and smooth as a sauce. set aside to develop.<\/p>\n\n\n\n
Pour half the sauce over the rice and let it soak for 10 minutes. Divide the rice into 2-3 bowls. <\/p>\n\n\n\n
Arrange the rest of the ingredients on top of the bowls, drizzle with any leftover dressing.<\/p>\n\n\n\n
For July 4th we made a trip down to L.A and San Diego this year. We try to go down every few years for a quick weekend break, its always exciting to discover new places and revisit our favorite places to eat. Of course L.A has the best food in the U.S in my opinion,…<\/p>\n
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