So I’ve decided to cut white sugar from my diet and white flour too for that matter.
Only once I made the decision did I realize that there’s sugar in almost every processed food. I also realized that if I’m going to stick to this diet I’m going to have to learn how to cook and bake with whole grains. We’ll see how that goes.
In the meantime I’ve learned to make Miso soup which is yummy, quick and easy.
I’ve also had to find alternative health supermarkets to do my shopping. Luckily this wasn’t too difficult.
I had a very pleasant shopping experience at Zmora Organi on Amatzia in Jerusalem.
Unfortunately though I couldn’t find everything I was looking for and I only realized when I got home that I need to carefully read the labels because not everything has a hechsher.
But I did manage to make a great Miso soup so I’ll share the recipe with you.

Your miso soup Shopping list:
-2 medium onions
-one pack of shitake mushrooms
-1 clove of garlic
-brown rice Miso
-Tamari sauce
-green onion

Cooking instructions:
1. Mix together 3 tbsp. of miso and 1/2 a cup of water and set aside
2. chop onions, slice mushrooms and press garlic clove
3. sautee onions, mushrooms and garlic for ten minutes in a medium sized pot
4. add 6 cups of water and bring to a boil
5. Allow to simmer for 20-30 minutes
6. Turn of heat and add Miso mixture, sliced green onion and cubes of Tofu – don’t bring Miso to a boil