This morning, we had some leftover Kinpira with our miso soup and brown rice. Besides being delicious,

kinpira is very strengthening. Sort of like an sausage egg mcmuffin, but without the cancer-causing pesticides,

anger from the pig and chicken, and pancreas-crushing yang energy.

Kinpira is usually made with matchsticks of carrot and burdock root, sauteed in sesame oil then simmered in water,

with a dash of shoyu and some ginger juice. Today’s batch included some rutabega, which I love. With the energy

from this dish, I can accomplish the planning, writing, communicating and assisting friends, family and clients, at least

until lunch, with no suffering.

If you want to learn more, get in touch at david@kaganmedia.net