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Sesame-Seaweed Salad

Sea veggies forever! Seriously. Seaweed may not be a main dietary component in the Western region of the world, but our bodies sure can benefit from all the vitamins and nutrients seaweed contains. According to Seibin and Teruko Arasaki, authors of Vegetables from the Sea, “all of the minerals 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 also contains up to eight or ten times more calcium than milk. Not only does it help to build strong bones, but a chemical component found in seaweed is so close to human blood plasma that the sea vegetable is king of helping to purifying the blood, helping to regulate circulation and cleanse it of unwanted toxins and pollutants. Seaweed has also been found to contain cancer fighting antioxidants, and can boost weight loss and deterring cellulite build up.

I found myself feeling particularly adventurous, craving seaweed and ginger as a combination. As always, cravings can be very telling when it comes to any nutrients or vitamins lacking in our diet. We should also look at our cravings a step further and listen to what our cravings are telling us.

Sesame-Seaweed Salad

Ingredients: -3/4 ounce of kombu seaweed -2 tablespoons of organic sunflower oil -3 tablespoons of sesame oil -3/4 cup sliced organic scallions -sesame seeds -pickled ginger to garnish -pink himalayan salt

-cayenne pepper -dash coconut aminos sauce (optional)

Directions: -Soak seaweed for about 5-10 minutes and rinse well, slice into thin strips -Mix in sunflower oil, sesame oil, sesame seeds, and scallions until all flavors are well combined -Top with desired salt, spices, coconut aminos, and garnish with pickled ginger

*I topped mine with fresh pickled sushi style ginger from the company, “The Ginger People” – my favorite organic pickled ginger!


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