Currently Browsing: Sea Vegetables

SEA VEGETABLES: Wakame-Cucumber Pressed Salad

Wakame-Cucumber Pressed Salad

1 medium cucumber cut into thin quarter moons

(If waxed, peel the cucumber first)

1 inch of dried wakame, soaked until soft (about 5

minutes)

1/4 tsp. sea salt

1/2 tsp. umeboshi vinegar (ume su)

  1. Mix all ingredients and place in a salad press or in a small crock with a plate and a weight on top. The weight can be a filled jar.
  1. Allow the ingredients to press for 30-60 minutes.
  1. Remove weight.
  1. Mix up ingredients. Serve

SEA VEGETABLES: Arame and Onions with Lemon-Ginger Zip

Arame and Onions with Lemon-Ginger Zip

2 cups dry arame

2 medium or 1 large yellow onion,  sliced into half moons

1 teaspoon light sesame oil

pinch sea salt

2-3 tablespoons shoyu (natural soy sauce)

Rinse the arame, drain and allow to sit until soft. Do not let the arame soak in water.

Cut yellow onions into thin half moons.

Heat sesame oil in a large skillet.

Sauté onions for 5-10 minutes or until transparent.

Layer the softened arame on top of the onions. Add enough water to cover the onions and arame.

Bring to a boil, reduce flame, and simmer for 30-40 minutes.

Add shoyu (natural soy sauce). Cover and continue cooking for another 10 minutes.  A few minutes before the cooking is finished add 2 teaspoons of ginger juice from freshly grated ginger, and 1/2 teaspoon of lemon zest (grated lemon peel). Cover pot and continue to cook for a few more minutes or until all liquid has cooked away.

Mix arame and onions together. Serve.


Powered by Macrobiotics America-Macrobiotics Global | Designed by David Briscoe