Seasonal Recipe of the Week
Because Lexie is here, and you know her body is her temple, I am trying to be all healthy and politically correct. So I thought a vegetarian recipe was in order. This recipe for Wakame with Turnips, which is a cold salad, comes from Lexie’s blog at www.gringaproductions.com. She is very specific about her ingredients and tries to eat only local, organic ingredients. I try and eat junk, yet another yin yang twist!
Ingredients
2 handfuls Wakame, soaked in water for 15 minutes, rinsed and strained
4 or 5 small turnips, diced (save the greens for other dishes)
4 or 5 fresh green garlic roots, diced if available, or you can use green onions sliced, separate tops-save for the end of cooking
1 handful sesame seeds, roasted
1 slightly sea salted diced avocado (optional)
1 Tablespoon Umeboshi plum puree
1 Tablespoon miso paste
1/8 cup Bragg’s Liquid Aminos or tamari sauce
1/2 cup Kombucha tea
Procedure
To remove remaining water, sauté wakame (it’s best to use a heavy cast iron pan) for a couple minutes over medium heat, with a couple squirts of olive oil. Sauté turnip and fibrous bulb of garlic for a few minutes. Everything should be just slightly cooked. Add the garlic greens for a minute or two. Turn off the heat and add the Umeboshi and miso, making sure it doesn’t boil. This pulls the nutrients out of the food. Toss and cover for a few minutes.
Serve with a sprinkle of sesame seeds and avocado. Serve warm or cold.
This is great for the thyroid, just about everything really. For more of a well-rounded meal you can serve it over a whole grain such as barley, quinoa, or brown rice. Also nice with a few slices of curried tofu.
