Rinse kelp noodles well. In a food storage container, put kelp noodles. Using kitchen scissors, cut the noodles into shorter strands, about into thirds. Add fresh lemon juice, sea salt and enough water to submerge noodles. Set aside.

In a small pot, heat water and scallions until just before boiling. You will see bubbles beginning to form, but don't let it boil. If it starts boiling, reduce heat and allow to cool a little before moving on to the next step.

In a small bowl, put white miso paste. Add a spoonful or two of the hot water. Whisk well. This prevents clumping. Add the miso paste to the pot of water. Reduce heat to medium low in order to prevent boiling.

In a skillet, heat avocado oil over medium heat. Add garlic and allow to heat until fragrant. Add shiitake mushrooms and sauté until tender. Add spinach and a pinch of sea salt. Continue cooking until spinach is wilted, about 1 minute, stirring constantly.

Drain and rinse 1/3 of the kelp noodles (4 oz). Reserve the remaining 8oz of noodles soaking in the lemony water in the food storage container. Store in refrigerator for Day Fourteen Dinner.

In a bowl, put 4 oz of kelp noodles. Add miso broth. Top with mushrooms, spinach, watercress, roasted cauliflower, 1/4 of the roasted sweet potatoes and sesame seeds.