Here’s a fun way to enjoy sea vegetables – water sautéed with sweet vegetables!
More
Cucumber, Tomato & Onion Salad with Dulse
Try this refreshing Cucumber, Tomato and Onion Salad with a pinch of Dulse. Yum!
More
Salmon Miso Soup
Learn how to create this deliciously magical salmon miso soup!
More
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. …
More
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 an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one…
More
Bone Broth Miso Soup
5 cups fish stock (or you can use Dashi broth) 6 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 broth, tofu and alaria to a boil. Reduce heat and simmer 2 minutes. Dilute miso in a…
More
