Here’s a fun way to enjoy sea vegetables – water sautéed with sweet vegetables!
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Cucumber, Tomato & Onion Salad with Dulse
Try this refreshing Cucumber, Tomato and Onion Salad with a pinch of Dulse. Yum!
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Salmon Miso Soup
Learn how to create this deliciously magical salmon miso soup!
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Arame with Sweet Vegetables
1 leek, cleaned and sliced thin (use both white and green) 1/4 cup dried arame, soaked 1 red pepper, seeded and sliced thin 1/4 cup water 2 tsp. shoyu 1-2 tsp. toasted sesame oil 1 tsp. sesame seeds Discard arame soaking water (or use in your house plants). Lay leek and arame in a frying pan. …
MoreHiziki with Sweet Summer Vegetables
1/4 cup hiziki, dried 2 tsp. toasted sesame oil 1 onion, peeled and cut into thin half moons 1/3 cup water 1 1/2 tbsp. shoyu 1 red pepper, deseeded and sliced thin 1 ear of fresh corn, kernels removed from the cob Cover hiziiki with water and soak 15 minutes. Heat sesame oil on medium heat and saute…
MoreCooling Cukes and Sea Veggies
1/2 cup wakame, soaked 1 cup water 2-3 cucumbers 1 red pepper 2 scallions, minced 2 tbsp. shoyu 3 tbsp. rice vinegar 2 tsp. sesame oil 1 tsp. maple syrup Bring water to a boil, add wakame and cook for 5 minutes. While wakame is cooking, deseed cucumbers and red pepper and slice thin. Add…
MoreSea Veggies and Sweet Veggies
1 onion, peeled and sliced into thin moons 1/4 cup arame, soaked 1 carrot, sliced into thin rounds 1 ear of fresh corn kernels (off the cob) 1/2 cup water 1 tbsp. toasted sesame oil 2 tbsp. shoyu 1 tbsp. brown rice syrup 2 scallions, minced Layer onion, arame, carrots and corn in a pan. Cover with…
MoreHigh Seas Hiziki Salad
1 leek, cut on thin diagonals 1/4 cup of hiziki, soaked 10-15 minutes or until soft 3 stalks of celery, diced 1 tsp. toasted sesame oil 2 tbsp. shoyu 1 tsp. mirin 1 tbsp. brown rice syrup 1/2 cup water 2 tbsp. toasted sunflower seeds Place leeks, hiziki and celery into a pan. Mix the sesame…
MoreCooling Cucumber and Dulse Salad
3-4 cucumbers, peeled and deseeded, sliced into thin rounds 1 small red onion, peeled and sliced into thin crescents 1 small head of lettuce, shredded 1/4 cup fresh orange juice 1 tsp. orange zest 1 tbsp. dulse flakes Mix cucumber, onion and lettuce. Combine orange juice, orange zest and dulse flakes and coat cucumber salad evenly. …
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Kombu with Sweet Vegetables
3 inch piece of kombu (or kelp), soaked and sliced thin 1 red onion, cut into thin crescents 2 cups of winter squash, cubed 2 parsnips, cut into 1/2 inch diagonals 1/2 cup water Shoyu 2 tbsp. parsley, minced Place kombu, onion, squash and parsnip in a pan with water. Bring to a boil, cover, lower medium heat…
MoreSummer Sea Salad with Mint Dressing
1/2 cup arame, soaked 1 cup water 1 large red onion, minced 2 ears fresh corn, kernels removed from the cob 1 cucumber, peeled and deseeded, diced 1 red pepper, deseeded and diced 7-8 fresh mint leaves, minced 3 tbsp. flax oil 1 tbsp. maple syrup or other sweetener Sea salt and black pepper to taste In…
MoreCrunchy Asian Cole Slaw
1/2 head of purple cabbage 2 carrots 1/4 cup arame, soaked 1 cup water 1/4 cup edamame 3 tbsp. brown rice vinegar 3 tbsp. toasted sesame oil 1 and 1/2 tbsp. maple syrup 2 tbsp. shoyu 1 tbsp. ginger juice Finely chop or grate in a food processor the cabbages and carrots. In a pot cook arame…
MoreArame with Broccoli and Creamy Garlic Dressing
1 cup water 2 cups broccoli, florets and stems 1/4 cup arame, soaked 2-3 tbsp. shredded beets (can use a cheese grater or food processor) Bring water to a boil. Add broccoli and stems and cook until bright green or 2-3 minutes.. Remove with a slotted spoon and let drain in a colander. Drop in…
MoreCreamy Garlic Dressing
3 tbsp. tahini 1/2 cup parsley 3-4 scallions 2-3 garlic cloves, peeled and minced 2 tbsp. umeboshi vinegar 1/2 tbsp. shoyu 1/2-1 cup water Combine ingredients in a food processor and slowly add water to achieve desired consistency. Andrea BeamanAndrea Beaman is a internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one…
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Bone Broth Miso Soup
2 cups water 3 cups bone broth (fish stock) 6-88 ounces extra firm tofu, cubed 3-4 inches of alaria, wakame or kelp (soaked in cool water and sliced thin) 3-4 scallions, minced 4 tbsp. sweet white miso or chickpea miso Bring water, bone broth, tofu and alaria to a boil. Reduce heat and simmer 2 minutes. Dilute miso…
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