Daikon with Burdock and Wakame

Ingredients:

• 1 large onion, finely chopped

• 4 cups daikon, quartered and sliced

• 1 cup burdock roots, thinly sliced

• 1 cup celery root , thinly sliced

• 1 cup wakame seaweed, broken up

• 1 tablespoon cilantro, dried

• 1 tablespoon basil, dried

• 2 cloves garlic, minced

• 1 cup water

• 1/4 teaspoon sesame oil

• 1 teaspoon sea salt

Directions:

1. Chop and slice the vegetables.

2. Place in a saucepan and cover with water, basil, cilantro and wakame.

3. Bring to a boil then lower to a simmer.

4. Simmer until tender, about 30 minutes.

5. Add the sesame oil and salt to taste.

*Note: If using fresh herbs instead of dried, use 1/4 to 1/2 cup each. Adjust

seasonings to taste. You can create many variations by using any desired seasonings. Add

cayenne for a spicier flavor.

Wakame Cucumber Salad

Ingredients:

• 1 cup wakame seaweed, soaked

• 2 large cucumbers, quartered and sliced

• 1 medium tomato, chopped

• 1/2 cup basil, fresh, finely chopped

• 1/2 medium lemon, juiced

• 1/2 medium lime, juiced

• 2 cloves garlic, minced

• 1 tablespoon flax oil

• 1/8 teaspoon toasted sesame oil 

• 1 teaspoon sea salt

Directions:

1. Soak wakame for 5 to 15 minutes in pure water.

2. Chop the tomato and quarter and slice the cucumber thinly.

3. Slice the wakame.

4. Place cucumber, wakame, and tomato in a bowl.

5. In a separate small bowl, combine the basil, lemon and lime juice, garlic, flax and sesame oils.

6. Toss with the vegetables, sprinkle with salt to taste, and serve.

Sesame Ginger Kelp Noodles

Ingredients:

• 1 bag kelp noodles

• 1-inch slice of ginger

• 2 tablespoons raw sesame tahini

• 1/4 teaspoon whole, unrefined sea salt (to taste)

• 1 teaspoon sesame oil (optional)

• 1 clove garlic (optional)

• 2 - 3 tablespoons of lemon (or more to taste)

• 1/4 - 1/2 cup water (to desired consistency)

• sesame seeds (optional)

• chopped greens, scallions, or other veggies

Directions:

1. Rinse kelp noodles and place in a bowl with water to cover.

2. In a blender, combine remaining ingredients until smooth. Adjust water as needed to achieve a thick, creamy sauce.

3. Adjust salt to taste.

4. Drain kelp noodles. Shake colander to remove excess water.

5. Pour sauce over noodles and massage gently with hands to help the noodles soften.

6. Add chopped veggies if desired.

7. Sprinkle with sesame seeds (optional). Can be eaten immediately or saved for later since the noodles continue to soften as they sit in the sauce.

Note: Did you know that kelp noodles contain 70% of your daily calcium requirement? **It’s NOT all about Milk providing calcium!

Land and Sea Slaw

Ingredients:

• 1/2 cup wakame

• 1/2 cup arame

• 1/2 cup sea palm

• 1/2 cup hijiki

• 1/2 cup grated daikon radish

• 1/2 cup grated cabbage

• 1/2 cup grated carrot

• 1/2 cup grated beet

• 1/4 cup lime juice

• 1/4 cup lemon juice

• 1/4 teaspoon toasted sesame oil

• 1/2 teaspoon sea salt

• 4 cloves garlic

• 1 pinch cayenne (optional: use up to 1/2 teaspoon)

Directions:

1. Soak sea veggies at least 10 minutes in enough water to cover, until they soften.

2. Drain.

3. Grate land vegetables.

4. Combine remaining ingredients in a small bowl to make dressing.

5. Combine land and sea ingredients into a large bowl and toss with dressing.

6. Adjust seasonings to taste.

Asian Land & Sea Slaw

Ingredients:

• 2 cups shredded kale

• 1 cup romaine lettuce, chopped thinly

• 1/2 cup arame or hijiki, soaked

• 1 handful dulse, torn or cut into bite sized pieces and soaked

• 1 carrot, julienne or shredded (about 2/3 cup)

• 1 cup shiitake mushrooms, julienned

• 1 red bell pepper, julienne (about 2 cups)

• 1/4 bunch of cilantro, rough chopped (about 1/2 cup)

• 1 cucumber, seeded and sliced

• 3 green onions, sliced thin

• 1/4 head small cabbage (purple, Napa, or green)

• 1 tablespoon sesame seeds to garnish

• Marinade Ingredients:

• 1/4 cup water

• 1/2 teaspoon sea salt

• 2 cloves garlic, minced

• 1/2 serrano chili pepper minced

• 2 teaspoons sesame oil (toasted)

• 1 tablespoon ginger minced

Directions:

1. Make marinade.

2. Soak dulse and arame separately in warm water to cover, add salted water and toasted sesame oil to soaking seaweed (optional to add chili flakes, garlic and ginger).

3. Place the kale in a bowl with 2 tablespoons of marinade. Massage until softened.

4. Add remaining vegetables. Toss to combine.

5. Add additional seasoning, spice, or salt as desired.

6. Garnish with sesame seeds.

Arame Carrot Salad

Ingredients:

• 1 cup arame sea vegetable

• 2 cloves garlic, crushed

• 2 tablespoons grated ginger

• 1 bunch basil, chopped

• 1 bunch cilantro, chopped

• 1 tablespoon olive oil

• 1 medium lime, juiced

• 1 medium lemon, juiced

• 1/4 cup water, from soaking arame

• 1 large or 2 small cucumbers, very thinly sliced

• 1 cup carrot, shredded (or replace with daikon)

• 1/4 teaspoon sea salt

Directions:

1. Soak arame for at least 10 minutes in enough water to cover, until it softens.

2. Combine garlic, ginger, basil and cilantro.

3. Juice lemon and lime.

4. Drain arame.

5. Combine lemon and lime juice with chopped garlic, ginger, cilantro and basil, sesame oil and enough of the soak water from the arame to make a salad dressing consistency.

6. Toss dressing over arame and shredded carrots. Serve as a side salad or over a bedof lettuce.

Nori Ginger Tofu Scramble

Prep Time

5 minutes

Prep Notes

Cooking Time

5 minutes

Yields

4 servings

Ingredients

• 2 full sheets nori

• 1 tbsp extra virgin olive oil

• 1 package extra firm tofu

• 2 tsps freshly grated ginger

• 3 tsps nutritional yeast

• 2 tsps tamari

• Sea salt to taste

Directions

1. Using scissors, cut the nori sheets into very thin one-inch strips.

2. Heat oil in a skillet. Break the tofu into several pieces. Squeeze the water from each piece, feel free to do this over the sink or onto a paper towel, then crumble the tofu and add to the pan. Simmer for a few minutes until the tofu is heated.

3. Stir in the nori, ginger, nutritional yeast and tamari. Cook for an additional 5 minutes or until fully heated through. Season to taste with sea salt.

Notes

Sprinkle on toasted sesame seeds for added flavor.