Have you ever wanted to make sea vegetables a part of your family's diet but just didn't know how? Sushi is a common way to get seaweed into a meal, but it can be pretty time consuming. I love the following recipe because it's really easy to make and totally delicious. Sea veggies should be a regular part of your diet because they are high in minerals, trace elements, and B vitamins. The high iodine content in seaweed makes it the ideal choice for anyone with thyroid issues. And from an Ayurvedic perspective, the cooling energy of vegetables from the sea balance the entire body during the heat of summer.
The best sea veggies to use in this recipe are hijiki or arame. They are small and almost the same texture as the noodles they can be served with!
1/2 cup hijiki or arame
3/4 cup grated carrots
3/4 cup diced yellow onion
1 Tbs. coconut oil
1 1/2 tsp. tamari
1 Tbs. raw honey
1/2 tsp. grated ginger
pinch of cayenne
1 tsp. toasted sesame oil
1 Tbs. toasted sesame seeds
1 package of soba, udon, or rice noodles.
Rinse the seaweed with fresh water and then soak for 30 minutes. Drain and rinse once or twice more.
Saute the carrots and onions in coconut oil for 3 minutes. Add seaweed to veggies and toss over heat for 2 minutes. Add tamari, honey, ginger and cayenne.
Cover and simmer for 10 minutes. Remove cover and simmer away any excess liquid. Remove from heat and toss with sesame oil and sesame seeds.
Serve over udon, soba or rice noodles. It's even good cold. I promise you and your family will love this!