SEA VEGETABLES

 

Garlic Hijiki and Sprouts

Prep Time: 5 minutes
Cooking Time: 10 minutes
Yield: 4 servings

Ingredients:
1 cup hijiki
1 cup mung bean sprouts
1 clove garlic, pressed or minced
1 tablespoon tamari
1 tablespoon olive oil
2 cups water

Directions:
1. Wash and soak hijiki, for about 20 minutes.
2. Heat oil with garlic and tamari for 2 minutes.
3. Drain hijiki and sauté for 2 more minutes.
4. Add water, cover and simmer for 5 minutes.
5. Add mung bean sprouts, mix and stir for a few minutes.
6. Remove from heat and serve.

Variations:
Try different sprouts, such as chickpea or crunchy mixed sprouts.

Quick Nori Soup

Prep Time: 5 minutes
Cooking Time: 15 minutes
Yield: 4 servings

Ingredients:
5 nori sheets
2 tablespoons daikon, grated
3 slices ginger
2 teaspoons umeboshi paste
3-4 cups boiling water

Directions:
1. In a dry skillet, toast each nori sheet for 1-2 minutes on each side.
2. Tear or cut nori into bite size pieces.
3. Add nori, umeboshi, daikon and ginger to a pot of boiling water and simmer for 10 minutes.

Variations:
Add chopped scallions just before serving. You can also try adding a grated carrot for a bit of a sweet flavor

Wakame with Greens

Prep Time: 5 minutes
Cooking Time: 10 minutes
Yields: 2-4 servings

Ingredients:
1/2 cup wakame, soaked and chopped
1 bunch leafy green vegetables (collard, kale, or mustard greens)
Juice of 1/2 lemon
2 tablespoons of gomasio or toasted sesame seeds
1 tablespoon olive oil
dash of salt

Directions:
1. Wash, soak and chop wakame into small pieces.
2. Wash and chop greens into bite size pieces.
3. Cook wakame in a small amount of water until it becomes tender, about 5 minutes.
4. In a skillet, heat oil, add greens and sauté for 5-7 minutes.
5. Add a dash of salt to sauté and cook 3-5 more minutes.
6. Sprinkle with gomasio and lemon juice and serve.