I had the pleasure of teaching a class about Nutrition for Preconception with my colleague Rachel S. and Naturopathic doctor Carly. Carly provided our class with a great taster and recipe for her Seaweed Salad and it is now one of my favorite go to’s. My advice, double the recipe if you want to have leftovers.
Benefits of Seaweed: According to Paul Pitchford’s book Healing with Whole Foods.
Sea plants contain 10 to 20 times the minerals of land plants and an abundance of vitamins, minerals and amino acids.
Arame and Hijiki have a very cooling thermal nautre; salty flavor; moistens dryness; softens hardened areas and masses in the body; benefits the thyroid.
They are one of the richest sources of iodine; highly concentrated in iron and calcium; excellent for alleviating high blood pressure; builds bones and teeth.
p.s. stand by for my Nutrition for Preconception and Nutrition for Optimal Pregnancy courses beginning in July ’10.
1 cup arame or hikki seaweed, soaked in water 10 minutes and drained
1/2 cup carrot grated
1/2 cup beets grated
2 scallions diced
2-3 red radishes or 1 inch knob of daikon, slivered
2tbs sesame oil
1 tbs mirin
1 tsp tamari
1 tbs brown rice vinegar
1 inch ginger minced/chopped
1 clove garlic crushed/chopped
8 sprigs finely chopped cilantro leaves & stems
1tbs diced red chilli or flakes (half a red chilli)
1 tbs flax oil (optional, if eating immediately)
1/3 cup toasted pumpkin seed
Combine all salad ingredients in a bowl
Combine dressing ingredients in a small bowl
Combine dressing with salad and mix well
Top with garnish when ready to serve
Will last 3 days in refrigerator
Serving suggestions: to accompany fish, on top of cooked whole grains, mixed with soba noodles, on its own, as part of mixed salad plate, in a gluten-free wrap with hummos, topped with avocado, as a condiment (like pickles, etc), or however you like!