2 english or hothouse cucumbers
2 large carrots
2 C fresh sea palm fronds
1 tsp. sea salt
2 TBS rice vinegar
1 TBS fresh lime or lemon juice
2-3 TBS honey, to taste (may sub maple syrup or coconut nectar)
1 tsp. Toasted sesame oil
½-1 TBS toasted sesame seeds
1 scallion, sliced
If you have a spiralizer, use it to cut the cucumbers and carrots into long noodles
Place the spiralized cucumber into a strainer and toss with 1 tsp. sea salt. Let the cucumber drain for 15-20 minutes to remove excess water.
Bring a small pot of water to a boil and blanch the sea palm fronds. They will turn bright green! Remove and place in an ice water bath for 2-3 minutes, then rinse with cold water. Use a pairing knife to cut fronds into bite-sized strips.
In a small bowl or glass measuring cup, whisk together the vinegar, lime juice, honey, sesame oil, red and sesame seeds.
Once the cucumber has drained for a bit, spread it onto a layer of paper towels, or a clean dish towel, and gently pat out as much moisture as you can. Place the cucumber, carrot and sea palm noodles into a large bowl, and add 2-3 TBSP dressing, to coat. Toss to combine, then garnish with additional sesame seeds, sliced scallions, and fresh cilantro.
Sweet Potato Seaweed Burgers
2 shallots, chopped
3 cloves garlic, minced
8 shiitake mushrooms, minced
2 sweet potatoes, baked and cooled
1 1/2 C cooked quinoa
1 small bell pepper, minced
½ C bladderwrack seaweed, rinsed and roughly chopped
¼ C white wine
½ C almond flour
1 TBS coconut aminos
½ tsp sea salt
2 TBS olive oil
2 egg whites
Preheat oven to 350.
In a medium frying pan, heat the olive oil and add the shallots. Cook until they begin to caramelize, and then add the shiitakes and garlic. Continue to saute, adding the coconut aminos and white wine to deglaze the pan. When everything is caramelized, remove from the heat and set aside.
In a food processor, puree the sweet potatoes until smooth. Add the caramelized onions and mushrooms. Blend. Add in the cooked quinoa, bell pepper, red bell pepper, seaweed, and egg whites and pulse to combine. Add almond flour and pulse again.
Spoon batter onto a parchment-lined baking sheet. This recipe makes about 15 patties.
Bake burger patties for 30-40 minutes or until firm. Serve!
Kombu Soup Stock Miso Soup
4 cups water
1/4 lb fresh Kombu or Bladderwrack
1/2 cup dried or fresh shitake mushrooms
¼ lb fresh Nori or desired amount
½ cup chopped green onion
3-4 Tbsp South River Garlic Red Pepper Miso
Combine the water and Kombu in a 1-quart or larger saucepan. Bring water to a boil,
reduce heat and then simmer on low heat. Continue to simmer for 15 minutes and then
remove the Kombu. Add mushrooms and simmer on medium heat for 1 minute.
Remove from heat and steep shitakes for 5-10 minutes.
Remove the shitakes from the broth (save for the soup). Pour broth through a strainer into a large bowl. Then place back into pot on the stove. Add desired amount of Miso paste into a cup of warm water and mix until it dissolved into water. Then add to soup broth. Add Nori into broth while it is still hot/warm to allow it to soften. Chop the shitakes and add them with the green onion. Simmer for another 5 minutes. Enjoy!
Sesame Coconut Seaweed Bars
Unsalted butter or coconut oil (for pan)
1 cup white and/or black sesame seeds
1 cup unsweetened shredded coconut
2 TBS powdered nori
¼ cup unsalted sprouted almonds
½ teaspoon sea salt
¼ cup coconut nectar
2 TBS tahini
1 teaspoon vanilla extract
Preheat oven to 350°. Butter an 8x8" glass baking dish; line with parchment paper, leaving a generous overhang on all sides. Mix sesame seeds, coconut, almonds, nori flakes and salt in a large bowl. Mix coconut nectar, tahini, and vanilla in a small bowl. Add to sesame seed mixture and mix well.
Scrape mixture into prepared baking dish; press firmly into an even layer. Bake until golden brown around the edges, 20–25 minutes. Transfer to a wire rack and let cool until firm, 30–40 minutes. Lift out of baking dish (if it starts to crumble, let cool longer) and cut into 16 bars. Let cool completely.