Super seaweed salads!

  Here are two yummy ways to try and incorporate seaweed into your diet.  Currently I have a group of ladies from Flow Yoga in Leesburg doing a 7-day raw vegan detox!  This is a great way to get a little more "bite" in your days of juices and smoothies.  Pictured here is the first salad (sans vegetables, added those later) tossed with some cut up chicken for my two year old- he loves his chicken with "noodles"! 


SESAME SEAWEED SALAD
A handful of arame(I have Eden brand)- soak 10 minutes in warm water, drain
Coconut aminos to taste
sesame oil to taste
toasted sesame seeds- just sprinkle as much as you like
squeeze of fresh citrus (I like orange)
diced cucumbers
shredded carrots
any other raw veggie
*optional fresh grated ginger

Use as much of the veggies as you prefer, taste after you add each ingredient.
Enjoy by itself or served over greens.

ARAME SPROUT SALAD
1/2 bag arame- soaked 10-15 minutes and rinsed
1 box sunflower sprouts
add a handful of any other sprouts you want: broccoli, alfalfa etc.
1 large handful mung bean sprouts
1 large tbsp tahini
1 tbsp South River Co. chickpea miso
water (dependent upon how thick you want the sauce)
optional: add a handful of greens

Whisk together tahini, miso and water (if you want a thicker sauce add less water)
Place arame and sprouts in bowl and mix with dressing.

You could also add spirulina to the dressing or sprinkle it on top of the salad!

Enjoy this salad by itself, on dehydrated crackers, wrapped in romaine or collard leaves, wrapped in nori or place it on green salads or sprout salads. It's also yummy with raw fermented sauerkraut.

Sea vegetables are one of nature’s best sources of iodine. Iodine is essential for proper thyroid function.  Including seaweed in your diet can relieve menopausal symptoms, help prevent PMS and reduce your risk of breast cancer. Sea vegetables promote optimal health because they are a source of fucans which reduce the body’s inflammatory response.  They have antithrombotic activity (ability to inhibit blood clots), are antiviral and may inhibit the development of tumors. Sea vegetables are filled with nutrients including energy-producing iron, bone-building calcium and magnesium, heart-healthy folate and sleep- promoting tryptophan. Sea vegetables are also filled with other vitamins and minerals including Vitamins A, B and K, potassium, iron, phosphorous, manganese, selenium and zinc. Many varieties contain up to 50% soluble fiber, which helps regulate cholesterol and blood sugar levels. Sea Vegetables contain approximately 9 calories per 1⁄4 cup serving so they are an ideal food for weight loss and maintenance.  And if you need one final reason to give this super green(ish) stuff a try- how about shiny, glossy hair and clear skin...now who doesn't want that?!

Not Shepherd's Pie

This recipe came about because I had ground beef that needed to be used so I scoured the pantry, fridge and freezer to see what I could cobble together.  I had all the ingredients for a shepherd's pie but didn't quite have the time to make and bake one.  So here is my little made up recipe for what I like to call "not shepherd's pie".  It was filling and delicious and took about an hour to cook, eat and clean up!

1-2 T of butter
1 lb grass fed ground beef
1 medium onion, chopped
1-2 cloves of garlic, minced
1-2 carrots, chopped
1-2 stalks of celery, chopped
1/2 - 1 cup frozen or fresh peas
1 tsp dried thyme, rosemary and/or herbs de provence
1/2 -1 cup red wine
1 T organic tomato paste
sea salt and fresh ground pepper to taste

herb smashed potatoes
3-4 small yukon gold potatoes
1 T fresh parsley, chopped
2 T butter (or to taste)
sea salt to taste

peel and cut up potatoes, boil in a large pot of water until fork tender (about 20 minutes)
meanwhile, melt 1-2 T butter in a large saute pan or dutch oven over medium heat.  add onions, carrots, celery and sprinkle with some sea salt.  Saute for a few minutes to soften.  Add garlic, saute a minute more.  Add ground beef, brown.  Add peas, dried herbs, tomato paste, wine and more salt and pepper to taste.  Cook on low/medium-low for 10 minutes or more to deepen the flavor and reduce the wine to a thick sauce. 
back to those potatoes... drain, add butter sea salt and parsley, mash to desired consistency...I like mine a little clumpy lumpy!
Serve potatoes over beef mixture...top with some fresh cracked pepper and finishing salt (course sea salt)
now EAT!