• Tweet

• Tweet

If you’re anything like me, you’re a little hit and miss with how much you enjoy sea vegetables, less appetizingly known as “seaweed”. I want to share with you today the ways I enjoy sea vegetables (and the ways I do not!) and in particular, a gorgeous recipe I have been making a lot of recently.

First, a reminder that the next FREE online health class on Digestive Health is happening on the 7th of June at 7pm AWST/7am US EST. The class will be recorded and available to listen to for one week so you can still join in if you can’t make the call live.

Digestive health is such a crucial topic for you to learn about if you want to experience great energy and a body that feels slim and beautiful, so definitely don’t miss out on this one!

Here’s what will be covered in the call:

- The role of digestive health in your overall health and energy levels

- What your intestines and bowel movements are telling you

- Common digestive complaints and how to heal and prevent them

- How to get rid of excess gas and bloating

- The essential principles you must know to get great digestive health

If you would like to have more seamless digestion and a flatter, calmer middle, and to avoid nasty excess gas, stomach pains, constipation, diarrhea, this call is for you! You can register for this free call here.

On to how to enjoy sea vegetables…

I love me some nori wraps, heralding from my days of being a big vegetarian sushi fan. To be honest it was really the little lump of avocado in the middle and the huge dousing in soy sauce and wasabi that got me all excited.

Kelp noodles are my hands down favourite way to eat sea vegetables and I have made them many times with creamy avocado based sauces and groaned in pure delight, sending thanks to the kelp noodle gods.

Dulse I love lightly sprinkled in salads or blended into dressings or raw or cooked soups. It’s got a milder flavour than some of the other sea vegetables and hides well in blends .

Arame is a yummy sea vegetable that tastes wonderful when used in salads and flavoured with a delicious dressing.

I also love to use kombu in water to make stock for soups or dressings, or to cook millet or quinoa (or any other grain you like) in.

Sea vegetables add more flavour to your meals, raw and cooked, and are a brilliant way to add saltiness without adding salt. Of course they also offer an incredible amount of nutrition, particularly minerals, so getting them into your diet one way or another is a very smart move.

Yet I still find my nose wrinkling when I overdo the ratio of sea vegetables to other food, or when there is a really strong sea flavour. That’s why I am so totally head over sea legs (yup, I’m a dork) in love with the dressing recipe I am sharing with you today. It was actually inspired by a recipe from my friend Rande.

It brings some of my favourite foods and flavours together with a big, beautiful, delicious bang while also getting some sea vegetables into my body in a totally scrumptious way.

The miso and nori addition remind me of many office lunches and on the go dinners of Japanese food from many years ago. Yet this recipe is far better – it’s tastier, has a real tartness and freshness that I adore, and a beautiful mellow saltiness.

Japanese Caesar Dressing

Ingredients:

1/2 large or 1 small zucchini, chopped roughly

Juice of 1.5 lemons

2 cloves of garlic

1 tablespoon of unpasteurised miso (I used unpasteurised brown rice miso)

1 sheet  of raw nori (or toasted)

1/2 an avocado

6 drops of stevia (you can omit this if you don’t have it but it makes the dressing extra good!)

Directions:

Blend all ingredients together in a blender until smooth. Pour over a hearty salad of cos/romaine leaves, cherry tomatoes, chopped cucumber, beetroot, carrot and sprouts. Grated zucchini is also delicious with this!

So good for your tastebuds and your body!