Pure clean and cleansing food

20zs (50g, 1/2 cup) cooked brown rice

4ozs (100g, 1 cup) fresh organic tofu, cut into small bite-size pieces

1 small onion, finely chopped

1 oz (25g, 1/2 cup) dried seaweed (wakame, hijiki or arame are good)

Juice of 1 lemon

Pinch of cayenne pepper (optional)

2 pints (1 litre, generous 4 cups) spring or filtered water

Handful of fresh spinach, chopped

Bring to the boil and simmer for 15 minutes

4 teaspoons miso paste (or to your taste)

Plenty of  fresh coriander leaves, chopped

Stir into the soup and serve when the miso has melted

To cook brown rice 

Add one cup of washed rice to two cups of water and bring to the boil. Lower heat to gentle simmer, cover tightly and cook for approx 45 minutes. Different varieties of rice will vary in cooking time but if the water is not completely absorbed when the rice is soft then just drain through a colander or sieve and return to pan. Before serving cover pan with kitchen paper or clean cloth, replace lid and stand for 5 minutes to ‘fluff up’.

Recipe by Jane Sen from ‘The Cancer Lifeline Recipes’