Super seaweed recipes
This week we have been talking about using super greens as potent nutrient sources to keep you healthy throughout the winter months. Today we have three immune boosting seaweed recipes to get you started!
- 30g dried seaweed
- 1 tbsp sesame oil
- 3 cups vegetable stock
- 2 tbsp soy sauce
- 2 cloves garlic, finely chopped
- sea salt to taste
- Rehydrate seaweed by placing in a large bowl and covering with water for 30 minutes.
- Drain seaweed, squeeze out excess water, and cut into 2-inch pieces.
- In soup pot over medium heat, sauté seaweed in sesame oil for 2 minutes.
- Add garlic and soy sauce and sauté for another 2 minutes.
- Pour stock into pot and turn heat to high.
- When soup begins to boil, turn down to simmer and cook for 20 minutes or until the soup looks milky.
- 1 lb frozen shelled edamame
- 2 sheets nori (dried seaweed)
- sea salt
- 1/2 tsp sesame oil (divided)
- 2 large garlic cloves (sliced thinly)
- 1 chilli pepper (medium red, sliced into thin rings)
1. Preheat the oven to 300°F. Pat the edamame dry and transfer to a serving bowl.
2. Lay the nori side by side on a baking sheet. Brush the top of one sheet lightly with water. Sprinkle with 1/8 teaspoon of salt and drizzle with 1/2 teaspoon of the sesame oil. Quickly top with the second nori, pressing gently to adhere. Set a second baking sheet directly on top to compress the sheets together. Transfer the whole apparatus to the oven for 15 minutes. Remove the top baking sheet and let the nori cool to room temperature.
3. Meanwhile, in a small skillet, combine the remaining tablespoon of sesame oil, the garlic, and the chilli pepper (including the veins and seeds). Fry gently over low heat, stirring occasionally, until the garlic crisps and turns golden, 6 to 8 minutes. Scrape the garlic-chilli mixture into the edamame and season generously with salt, to taste. Crumble the nori on top in irregular shards. Serve immediately, at room temperature
- 1 cup dried red lentils, rinsed
- 4 cups stock
- 3 cloves garlic, chopped
- 1 sweet potato, peeled and chopped
- 2 celery stalks, chopped
- 1 yellow onion, chopped
- 2 cups tomatoes, chopped
- 1 tablespoon white miso
- 1 bunch kale, stemmed and chopped
- sea salt and freshly ground black pepper
- 6 fresh sage leaves, finely chopped, plus extra for garnish
- 1 sheet seaweed
1. Place the lentils in a large saucepan and cover with 1 1/2 cups of stock.
2. Bring to a simmer over medium heat and cook, uncovered, until the lentils are tender, about 25 minutes.
3. Stir in the garlic, sweet potato, celery, onion, tomatoes, and the remaining 2 1/2 cups of stock.
4. Continue to cook, uncovered, for about 20 minutes, or until the sweet potato is tender.
5. Stir in the miso, kale, and sage. Season to taste with salt and pepper, ladle into bowls, garnish with the seaweed, and serve.