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Seaweed Salad

Reading Time: 3 minutes

It was so great to see all of the responses to the giveaway of “The Raw Food Solution”. Thank you so much for all of your comments and suggestions about the subjects that you would like to see covered on the blog.

There were so many fantastic ideas for interesting topics and I’ve got a lot of material for future blog posts! I’ll be doing my best to cover as many of your requests as possible.

A few people asked for recipes using different seaweeds so today I thought I’d share one of the recipes that are featured in the book.

Seaweeds are highly nutritious and are an especially concentrated source of minerals, in particular iodine, which is known to have a positive effect on thyroid function.  They are an especially valuable addition to a vegan diet for their high content of zinc, selenium, and chromium; minerals that are often scarce in vegan diets.

Scientific research suggests that sea vegetables have a positive effect on immunity and may also reduce the risk of breast cancer. They are also known for their ability to boost energy, balance hormones, accelerate wound healing, and for their anti-aging benefits.

Ironically the ability of seaweeds to bind toxins means that they can become contaminated with pollutants including heavy metals. Due to this it is very important to ensure that you purchase your seaweed from a reliable source that guarantees that their products are certified organic and pollutant-free such as Maine Coast Sea Vegetables.

Since the Fukushima incident I have been hesitant to purchase Japanese seaweeds. Actually when the event first occurred I bought a rather large supply of various seaweeds because I thought that those already on the market at the time should be safe. Because they are such an important addition to a nutritious diet I wanted to be sure that we would have access to these foods for at least a couple of years.

According to Max Goldberg, on his blog post –  Because of the Japanese Earthquake and Potential Radiation, Is Nori Safe to Eat? – the seaweed produced by Maine Coast Sea Vegetables are routinely tested and the company holds a high standard regarding food safety. If you have any doubts I recommend contacting the companies directly yourself and then making your own decisions as to whether to include seaweeds in your diet.

For this recipe I like to use the spiralizer to make quick work of julienning the beets and cucumber. The toasted sesame oil is entirely optional but does add a more authentic Asian flavor.

Seaweed Salad

Serves 3-4

2 oz dried seaweed (a combination of arame and wakame works well)

1 cup beet, julienned

1 cup cucumber, peeled and julienned

1 firm mango, julienned

2 tablespoons tamari

2 tablespoons raw coconut vinegar

1 tablespoon hemp seed oil

1 tablespoon fresh ginger, grated or chopped finely

1/4 cup cilantro, chopped finely (plus extra for garnish)

1/2 teaspoon hot sauce (or dried chili flakes)

1/2 teaspoon toasted sesame oil (optional)

2 tablespoons sesame seeds (for garnish)

2 tablespoons scallions (optional, for garnish)

Soak the seaweed in pure water for at least 10 minutes. Drain and rinse well several times.

Place in a bowl with remaining ingredients, except scallions and sesame seeds, and toss everything to combine well.

Divide between individual serving bowls and garnish with extra chopped cilantro, scallions, and a sprinkle of sesame seeds.

You can serve this as it is, or to make it more of a complete meal I suggest adding a handful of soaked almonds or raw cashews. If you include cooked foods in your diet this would work well in combination with brown rice.

So I hope this recipe encourages you to experiment with adding seaweed to your diet. I plan to work on developing some new recipes with seaweed so hopefully I’ll be back with more ideas soon.

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