Vegetable Salad with Honey - Shoyu – Kombucha Dressing and Cashews
by Brendon Vallejo, Whole Food Chef - Black Radish Kombucha
1 large handful of Beans, purple or green
1 Small knob of Ginger
1 Small head of Garlic
1 large Carrot
2 Radish, 5 cm of Daikon, ¼ Red Cabbage.
1/4 c Cashew
250 ml organic chicken stock
2 Tablespoons Shoyu or Tamari
1 tablespoon raw honey
1 teaspoon poppy seed or another small seed
Thank you. The eggs are such wonderful quality. My Father eats them with his eyes closed! So pleased to have found you. The supermarket offering just can’t compete with the astonishing freshness of these eggs.
— Claudia Van Der Werff
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