Category — seaweed recipes
I made a gorgeous basil avocado summer seaweed salad recipe using almost all local, in season, and organic ingredients with my two favorite types of seaweed: Silky Sea Palm and Bull Whip Kelp from Ocean Harvet Sea Vegetables. This is one of my favorite seaweed salad recipes of all time and one of the easiest to prepare as well.
Basil Avocado Sea Vegetable Salad
1 English Cucumber (thinly sliced into disks)
2 medium tomatoes sliced
½ large avocado diced
handful of basil leaves chopped (about ten leaves)
Torn pieces of whole leaf seaweed such as Silky Sea Palm, Bull Whip Kelp, or Dulse
sea salt and cracked black pepper to taste
drizzle of extra virgin olive oil
juice from 1 lemon (optional)
Layer the cucumber and tomato slices attractively on a platter. Top with the chopped avocado and basil. Drizzle on the olive oil and squeeze on the lemon juice. Sprinkle on the salt, pepper, and sea vegetables. Makes 1-2 servings.
Hope you enjoyed this video and for more seaweed recipes be sure to check out my sea vegetable recipe ebooklet.
August 17, 2010 8 Comments
I love seaweed! I eat it, every single day. I sprinkle it on salads, put it in blended soups, snack on it, and sometimes makes nutritious mineral broths with it. I used to joke that I was part mermaid because I love seaweed and swimming in the ocean so much:) For me, seaweed is an ultimate wild superfood full of minerals including iodine, calcuim, and iron and it’s naturally salty flavor is a great substitute for table salt. What stumps me is why more people don’t eat it more often.
This post is meant to encourage you to add seaweed into your diet and if you are excited about trying seaweed I recommend my sea vegetable recipe ebooklet, with some of my favorite raw seaweed recipes.
If you’ve ever heard me speak at a raw food event you know that I love seaweed from Ocean Harvest, a local California company off the Mendocino coast. My favorite seaweed from them is silky sea palm!
Today I’m going to share with you two simple raw food seaweed recipes!
Here is a video of me making a simple seaweed recipe contributed by my friends Simon and Coco. They call it Nori Baku.
1 ounce whole laver seaweed
3 cherry tomatoes, or 2 slices of tomato, or the juice of 1/2 lemon
Process the ingredients in a food processor with the S blade for about 10 minutes until they turn into small fluffy pieces, that can be eaten as a snack or sprinkled on recipes. Enjoy!
Simply Wakame Salad
EJ James from www.wholisticmama.com was gracious enough to contribute this simple seaweed recipe
Gomasio (makes 1/2 cup)
1/2 cup raw unhulled brown sesame seeds
2 tsp himalayan or celtic salt
Combine seeds and salt. Grind in a coffee grinder or a high speed blender (Vita Mix or Blend Tec ) until finely ground. Store in a shaker jar.
Wakame Salad (makes 2 cups)
2 cups wakame seaweed *, soaked and drained
1 tsp lemon juice or umeboshi plum vinegar
1 tsp red pepper flakes, optional
½ cup gomasio
*Soak the wakame in pure water. Rinse and drain very well. The other ingredients meld together much better when the wakame is empty of the water, though not in the ‘dried state’ it started off in before you soaked it.
Toss the lemon juice or umeboshi plum vinegar and wakame together. Add the gomasio and fully coat all the wakame. Add red pepper flakes if desired. Serve.
Hope you enjoyed these two recipes and for more seaweed recipes be sure to check out the my sea vegetable recipe ebooklet.
March 26, 2010 2 Comments