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March 24, 2013

Cucumber Citrus Seaweed Salad

Cucumber Citrus Seaweed SaladThe sea vegetables in this seaweed salad are an excellent source of minerals, especially iodine, which are extremely important for adrenal and thyroid gland function.

Serves:  8

Prep time: 20 minutes

Ingredients

  • 2 medium cucumbers (peeled and sliced into thin rounds)
  • 4 pinches sea salt
  • 1/2 cup dried wakame
  • 1 large orange (zested and juiced)
  • 1/2 cup fresh cilantro (minced)
  • 1/4 cup scallions (chopped)
  • 6 tablespoons raw apple cider vinegar
  • 2 tablespoons coconut aminos
  • 2 tablespoons raw, local honey

Directions

Place cucumbers and sea salt in a medium bowl. Rub the salt into the cucumbers until water starts to be released. Place a large plate on cucumbers; add a small weighted object on top of plate. Let “press” for 20 minutes.

Soak the wakame in a small bowl with enough water to cover for 10 minutes. Remove seaweed and chop roughly. Discard soaking water.

Place the pressed cucumbers, wakame, orange zest, cilantro and scallions into a bowl. Mix well.

In a small separate bowl, add the vinegar, orange juice, coconut aminos and honey. Stir well. Pour into seaweed salad. Stir well. Cover and marinate in refrigerator for 1/2 hour.

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Filed Under: APPETIZERS, RECIPES, SALADS, SEA VEGETABLES, SIDE DISHES Tagged: , , , , , , ,
February 6, 2013

Ginger Cilantro Seaweed Salad

Ginger Cilantro Seaweed SaladServes:  4

Prep time:  15 minutes

Cook time:  15 minutes

Source:  The Whole Truth Eating and Recipe Guide

This ginger cilantro seaweed salad is a tasty way to get sea and other vegetables into your diet.

Ingredients

  • 1 cup filtered water
  • 2-3 large carrots (peeled and cut into thin strips)
  • 1/2 head cauliflower (cut into small florets)
  • 1/4 cup arame or hiziki (soaked)
  • 1 large red bell pepper (deseeded and diced)
  • 2″ piece of ginger (peeled and sliced thin)
  • 1/4 bunch fresh cilantro (rinsed and chopped)
  • 1/2 cup pine nuts (soaked overnight, rinsed and drained, then dehydrated)
  • 2 tablespoons coconut aminos
  • 1 clove garlic (peeled and minced)
  • 2 tablespoons sweet white miso
  • 1/3 cup toasted sesame oil
  • 1/2-1 cup filtered water

Directions

Bring 1c. water to a boil and blanch carrots for 2-3 minutes. Remove with a slotted spoon and drain in a colander. Repeat blanching with cauliflower for 3-4 minutes and drain in a colander.

Add seaweed to the blanching water, cover and simmer for 10 minutes. Drain seaweed and combine in a mixing bowl with carrots, cauliflower and diced red pepper.

For the dressing:

Combine ginger, cilantro, pine nuts, coconut aminos, garlic, miso and sesame oil in a food processor. Slowly add water to achieve desired consistency.

Coat vegetables with dressing and serve.

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Filed Under: OTHER VEGETABLES, RECIPES, SEA VEGETABLES Tagged: , , , , , , , , ,
February 6, 2013

Cilantro Mint Seaweed Salad

Cilantro Mint Seaweed SaladThe mint and cilantro in this seaweed salad make this a tasty way to incorporate health-promoting sea vegetables into your diet.

Serves:  4

Prep time:  15 minutes

Cook time:  15 minutes

Ingredients

  • 1/2 cup dried arame or wakame (soaked)
  • 1 cup filtered water
  • 1 large red onion (diced)
  • 1 large cucumber (peeled, deseeded and diced)
  • 1/2 large red bell pepper (deseeded and diced)
  • 1/2 bunch fresh mint (minced)
  • 1/2 bunch cilantro (minced)
  • 3 tablespoons flax or toasted sesame oil
  • 1 large lemon (zested and juiced)
  • 1 tablespoon raw, local honey
  • sea salt (to taste)
  • freshly ground black pepper (to taste)

Directions

Bring water and seaweed to a boil. Cover and reduce heat to medium for 15 minutes. Remove seaweed and water.

In a large bowl, combine red onion, cucumber, red pepper and cooked arame.

In a separate bowl, whisk oil, lemon juice and zest, honey, sea salt and black pepper. Combine with other ingredients.

Marinate for 30-35 minutes or overnight in the refrigerator.

Add in mint and cilantro; serve the seaweed salad.

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