Recipes
Seaweed Stir Fry Recipe
1 T oil (sesame or olive)
2 T coconut aminos
1 T raw honey
1/2 inch grated ginger
1 small onion, finely diced
2 cloves garlic
1/4 C sliced shitake mushrooms
1/2 C (1/4 oz dry) Alaria or Nori soaked for 30 minutes and thinly sliced
2 C finely sliced vegetable (organic & local)
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Heat skillet and add oil, coconut aminos, honey & ginger. Simmer 30 seconds, then add onion and garlic. Saute 2 minutes. Next add alaria or nori until well coated. Add enough soak water just to cover and simmer 20 minutes. Next add vegetables and cover until they are bright, crispy yet tender. Yields 4 servings
Dr. Linda’s Seaweed Salad
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¾ oz alaria
1 crisp pear or tart apple
2 scallions, thinly sliced
4 T chopped fresh parsley
1 T toasted sesame seeds
Marinade:
3 T coconut aminos
3 T apple cider vinegar
2 T dark sesame oil
1 t honey
½ t finely minced garlic
1 T finely grated fresh ginger, squeezed
Soak alaria. Mince garlic, grate ginger and squeeze juice, chop scallions and parsley. Mix vinegar, coconut aminos, sesame oil, and honey. Add garlic and ginger juice. Drain alaria and squeeze out excess water and save. The soak water is rich in flavor and minerals. Cut alaria into ½ inch squares. Dice Pear or apple, toss with alaria, scallions, parsley and sesame seeds. Pour marinade over salad. Let sit 20 minutes before serving.
Seaweed Vegetable Soup
2 C sprouted lentils
8 C broth
2 T coconut oil
1 white onion
4 carrots or 2 beets
3 celery stalks
5 kale leaves
1 red pepper
1/4 Seaweed Soup Mix
4 garlic cloves
1 t ground cumin
1 t curry powder
1 t black pepper
1 t sea salt or Ume Plum Vinegar
Use organic & local ingredients
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Chop vegetables. Saute onions, garlic and vegetables until soft. Add broth, seaweed soup mix, lentils and spices. Bring to a boil, then simmer until lentils are soft. 20 minutes Yields 4 servings
Dr. Linda’s Delicious Seaweed Popcorn
1 C popcorn kernels
3 T coconut oil
Salt to taste
1 t Dr Linda’s Seaweed Seasonings.
On medium-high heat add kernels and coconut oil to a large pot or Whirley Popper. Continually move the kernels until the popping finishes. In a large bowl add repeating layers of popcorn, salt and Dr Linda’s Seaweed Seasonings. Yields 12 cups