1 medium head cabbage, chopped
1 medium tomato
6 artichokes
4 small carrots
3 teaspoons soy sauce
1 tablespoon honey
1 3 quart saucepan (nonstick or sift silicon pan)
2 tablespoons dill weed
Salad d'Artichoke Mireaux Ricotta Cheese
Ichaccino Licorice Scrambled Eggs
Garnish: diced lemon verbena (freshly ground black pepper)
salt and pepper to taste