So...I was just writing a blog about hypoglycemia (low blood sugar), which is soon to come. I took a break to make a quick salad and ended up with something I had to share. Pretty damn good, if I do say so myself. First of all, if you're not already on the seaweed train, get with it people! Seaweed is an amazing superfood, dense with trace minerals (minerals we do not get anywhere else in our diet). According to Seibin and Arasaki, authors of the book Vegetables from the Sea, seaweed is full of "every mineral required by human beings, including calcium, sodium, magnesium, potassium, iodine, iron, and zinc are present in sufficient amounts. In addition, there are many trace elements in seaweeds." Seaweed (particularly of the brown algae variety, like wakame used in this recipe) have been shown to significantly aid in detoxification, especially when it comes to heavy metals.
Half of this recipe (the most important half), was inspired by fellow Nutrition Educator Sarah Eddison, and I think she got it from yet another Nutritionist. I used Ready-to-Use Pacific Wakame from the company Emerald Cove, which I got at Rainbow Grocery (a co op in SF). As with all salads, get creative!!
Seaweed, Beet, Carrot Salad Recipe (1-2 servings)
1 C Wakame
1/2 C Expeller Pressed Sesame Oil
2 cloves garlic
1 grated carrot
1/2 C grated beet
1/2 Tbs. sesame seeds
1-2 Tbs. chopped raw almonds
1 tsp. seaweed gomasio
1/8 tsp cayenne pepper
Soak the wakame in the sesame oil for about 5 minutes to rehydrate (mix well, and add a bit of water if you want. I probably added about 1/2 cup water, it depends on the consistency you like your seaweed). Add finely chopped (or grated) onion and garlic, and maybe a pinch of sea salt and pepper. Then add all ingredients together. I served mine with hard boiled egg, but it would be delicious with a protein like chicken or salmon, and maybe some avocado. Yum!! Insert this into your holiday dinner for a giant boost of nutrients to combat some other things that may grace our tables. :)