{ just a bite to start the week }

{ raw vegan, makes about 12 amuse bouche }

One great thing about living in Florida is that otherwise seasonal produce, like tomatoes, are available locally and year round.  I found a great stock of sweet grape tomatoes at the farmer’s market over the weekend, from Boynton Beach.  It’s been a pretty chilly winter here, so getting hold of some tomatoes like these gives nice thoughts of warmer weather.

Sea lettuce is a delicate, very mild tasting sea vegetable that’s perfect for the sea veg curious, and the squeamish.  It’s not the least bit slimy (as sometimes pictured in the minds of the seaweed skeptics) and really needs no preparation, like soaking.  Its paper-like, sweet disposition doesn’t compete with whatever you choose to eat it with, rather it compliments other ingredients quite well.  Maine Coast Sea Vegetables (I <3 them), harvester of sea lettuces and many other great sea veggies, is available at Sunfood.com.

This little tartare is so easy, fast, and pretty.  Using a food processor, I (1) finely chopped a pint of sweet grape tomatoes.  (2) Drained them in a seive, transfered to a bowl, and sprinkled liberally with Himalayan garlic sea salt. (3) Added finely minced scallions, a touch of grated ginger, a dousing of Eden Shake, and a drizzle of Eden ponzu.  (4) Spooned a teaspoon of tartare on top of a piece of torn sea lettuce and garnished with meyer lemon zest.  Voilà!

<3, JMK

{ just a bite to start the week }

{ raw vegan, gluten-free, macrobiotic }

Around the time I was diagnosed with Crohn’s disease in 2003, I delved into the world of macrobiotics.  By short definition, the philosophy behind macrobiotics follows the yin and yang principal of balance.  A macrobiotic diet characterizes foods with properties such as hot or cold, acid or alkaline, constrictive or expansive, calming or stimulating.  It’s a rather simple logic that brings you back to basics, and I’ve since carried on many components of macrobiotics into the raw foods lifestyle and the way I prepare food today.

A dominant feature in macrobiotics is the use of fermented foods such as miso, pickles, soy sauce, and umeboshi plums, which are extremely alkaline to the body.  Why is alkalinity important?  A simple test of the pH levels of our bodily fluids can tell quite a bit of how well we’re doing, what the foods we’re eating are doing to us, and how closely we’re mingling with disease.  Disease occurs in  a highly acidic environment, so the ideal balance to maintain is a 3 to 1 ingestion of alkaline and acidic foods.  Click here for more information and food designation.

{ zucchini cut 1" x 1" }

Now I happen to love salty, fermented foods.  Hand me a pickled radish over a cookie.  This also explains why I’m so attracted to Asian food, specifically Japanese (also the origin of macrobiotics) and this zucchini pavé has a decidedly Japanese twist.

{ whole umeboshi plums with shiso }

I made these mini pavés by cutting zucchini into 1″ x 1″ thin, bite-sized slices, then salted them, misted them with olive oil and let them sit pressed between paper towels and a heavy skillet for about an hour.  For each pavé, 4 pieces of the zucchini were layered with nori, finely minced scallion and pickled daikon, and topped with basil and sesame seeds.  The accompanying sauce is made with sweet white miso, umeboshi plum, shiso, lemon infused olive oil, and ginger blended together in a food processor.

<3, JMK

{ raw vegan, makes 4 sandwiches }

My all time favorite sandwich has got to be the pan bagnat, (Provençal tuna sandwiches) – sometimes referred to as a salade niçoise on baguette.  However you interpret it, this classic street food of Nice, France is all about the fresh bread and a certain but simple je ne sais quoi once it’s loaded with a combination of salad ingredients.  When in France, I find these hard to resist, but here at home I had to reinvent it the raw vegan way.

The Ezekial burger buns I used here are not technically raw, but in the raw food world most deem them acceptable since they’re made with sprouted grains and cooked at much lower temperatures than conventional bread.  For a pan bagnat, dehydrated raw flat bread just won’t cut it.  Especially when the other substitution is within a second primary ingredient – the tuna.

It’s easy to imitate tuna salads, chicken salads, and the like with nut-based pâtés.  The texture and weight are pretty spot-on, and what’s really neat is that the use of dulse flakes gives faux “tuna” a from-the-sea taste.  And of course, these pâtés are much better for us than soy or mock meat substitutes, which are loaded with sodium and processed ingredients.

If you’re a present or former tuna sandwich lover, you will definitely love this pan bagnat.

“Tuna”:

1/2 cup sunflower seeds, soaked for 8 hours
1/2 cup pine nuts, soaked 6-8 hours
1 small garlic clove
1 tbs finely chopped green onions
1 tbs dulse flakes
1 tsp lemon juice
1 tsp dried tarragon
1 tsp sea salt
freshly ground black pepper, to taste
1-2 tbsp cold water, for thinning

Combine all ingredients, except for green onions, in a food processor.  Pulse to a medium crumbly texture (not too fine or blended).  Stream in cold water as needed, to help thin and add some creaminess to the pâté.  Check seasonings.  The final product should be similar to a lumpy hummus, with texture like a tuna salad.  Transfer to a bowl and stir in the green onions.

For sandwiches:

4 Ezekial sprouted grain burger buns
2 roma tomatoes, thinly sliced
1/4 cup chopped niçoise olives
mache, lamb’s lettuce, or mixed baby greens
red onion, thinly sliced
red bell pepper, thinly sliced
2 tbs extra virgin olive oil
1 tbs red wine vinegar
1/4 tsp sea salt
fresh ground black pepper

To assemble:

First whisk together the olive oil, vinegar, salt and pepper and a small dish.  Lay out the buns, and drizzle both sides with the oil and vinegar mixture.  On the base side, spread over some chopped olives, followed by the red bell pepper slices, red onion, lettuce, and tomato.  Sprinkle with salt and pepper.  On the top side of the bun, add about 2 tablespoons of the faux tuna and close sandwich.  Repeat with the others and serve.

<3, JMK

{ raw vegan, gluten-free, serves 4 }

I originally created this recipe for the summer issue of Purely Delicious, as part of my article “Who’s Afraid of Sea Vegetables”.  Since then, it has become a BIG favorite in my house.  It’s easy to make and is so decadent, and as it goes with raw food – 100% guilt free…. Well, maybe except for the smidgen of guilt that might temporarily sweep through my consciousness now and then for concocting pure trickery.

My mother-in-law, who suffers from Alzheimer’s disease, has days where she refuses to eat anything except for all things bad.  Like sugary junk food.  During these times of crotchety flare-ups that are reminiscent of trying to coerce a child in her terrible twos to eat their peas and carrots, I pop one of these in front of her nose.  And nobody around here dares mention that it’s nutrition in disguise.  This little dreamsicle-in-a-cup fast became one of her preferred sweets.  Aah, the incredible glory of raw food desserts.

So what does vanilla mousse have to do with sea vegetables anyway?  Irish moss.

Irish moss is a sea plant that grows abundantly in the north Atlantic ocean off the coasts of North America and Europe.  When soaked, it releases a colorless, tasteless, and virtually odorless gel otherwise known as polysaccharide carrageenan. This gel is an excellent thickener and emulsifier, which makes it perfect for desserts like ice cream, sweet fillings, puddings, and in this case, mousse.  Impressively, it’s not just an empty additive.  The carrageenan of Irish moss is rich in nutrients and minerals that includes protein, iodine, and sulfur.  Combined with all of the other wholesome ingredients here in this recipe; the coconuts, pecans, and oranges, who wouldn’t want to make a meal out of dessert?  You can order Irish moss from One Lucky Duck (oneluckyduck.com).

Prepare the Irish moss:

In a colander, rinse Irish moss thoroughly and then place in a large bowl. Cover with water and soak for 24-48 hours in the refrigerator. Rinse and change the water at least twice a day to remove excess debris. The moss is ready when it turns milky white and has doubled in size. In a high speed blender or food processor, blend the moss and its soaking liquid until smooth. Strain through a sieve to remove any tiny particles and store in refrigerator. The purée can be stored for up to 3 weeks in an air-tight container.

Vanilla bean mousse:

2 heaping cups fresh young coconut meat
1 cup Irish moss purée
3/4 cup coconut water
3/4 cup agave nectar
1 tbsp coconut butter
2 vanilla beans, seeds only
1/8 tsp sea salt

Process all ingredients in a high-speed blender until very smooth. Divide into 4 dessert dishes and refrigerate for at least 2 hours.

Candied Oranges:
2 medium-sized oranges (such as Valencia or navel), seeds removed, cut into 1/2″ to 3/4″ cubes
2 tbs dried, shredded, unsweetened coconut
1 tbs agave nectar
1 tsp vanilla powder
pinch of sea salt

Combine all ingredients in a bowl, coating the oranges well. Spread on lined dehydrator trays and dehydrate at 110 degrees for 4 to 6 hours, or until the oranges are slightly chewy and the coconut is crusty.

Maple-Spiced Pecans:
1 cup soaked pecans
1/2 cup maple syrup
1/4 tsp freshly grated nutmeg
1/4 tsp ground cinnamon
pinch of cayenne

Mix all ingredients in a bowl until the pecans are well coated. Marinate for at least 4 hours or overnight. Spread on lined dehydrator trays and dehydrate at 110 degrees for 4 to 6 hours. Coarsely chop and sprinkle on top of vanilla mousse.

<3, JMK

A simple, semi-raw vegan dish perfect for raw food transitioning or satisfying carbo-cooked cravings.

One of the most important things to keep in mind when you’re new to a raw food lifestyle is that it’s not about perfection.  It’s very easy to become overwhelmed or even overzealous, and inadvertently create a recipe for failure and disappointment.

We’re only human.  I don’t know of a single person who began life with a perfectly pure diet.  Most of us grew up to a realization or health crisis, and then to an awareness providing the desire to take control of our health and make real changes for life.  Once the decision is made to clean things up, the transformation simply doesn’t happen overnight.  There’s generally a lot of years’ worth of programming (and junk in the trunk) that we have to revisit, release, revise, and re-educate.  It’s a process built upon only by continual learning, patience, commitment, and small steps.

Acknowledging, not denying, inevitable cravings for our favorite cooked foods is a healthy practice that isn’t going to compromise all the beneficial changes you’ve been making.  There are ways of working with cravings rather than treating them like the enemy, which will only ultimately allow them to bite you harder.  An “all or nothing” approach to your raw food diet, believing you’ve ruined everything by giving in to a craving, just doesn’t need be the case.  The key is recognizing cravings as they occur, and process them consciously and with creativity instead of reacting impulsively.  Don’t fear the cravings.

Personally, I crave pasta and noodles of all kinds.  Linguini, ravioli, lo mein, soba – from the Italian classics to exotic asian varieties, I love them all!  My cravings for a noodle dish tend to emerge in the evenings, after a bout with tummy troubles, or after a hard work-out when my body’s demand for carbs skyrockets.

Udon noodles with spinach, shitakes, and sweet sake broth is one of my favorite and easiest semi-raw meals.  This method can really be applied to any type of noodle or pasta and combining it with any of your preferred veggies.  The general idea is that the pasta is the only cooked component while the rest of the ingredients stay raw.  Visual appeal and layering flavors is also very important (the warm noodles activate flavors of aromatics like ginger and garlic, and the small bit of warm water completes the sweet sake broth). The end result?  It’s a win-win in satisfying the craving with a modest portion of the culprit, yet keeping with living foods as main ingredients.

Noodles and veggies:

2 to 3 oz organic udon noodles (such as Hakubuku)
baby spinach
shitake mushroom caps, very thinly sliced
1 spring onion, thinly sliced
small bunch sunflower sprouts
knob of ginger root
1 garlic clove
a piece of dulse, cut into strips
black and white sesame seeds

Sweet sake mixture:

1 tbs. hemp seed oil
1 tbs. nama shoyu
1 tbs. dry sake
1 tsp. agave

Cook udon noodles according to package instructions.  They’re typically more delicate than other pastas and take only 4 minutes to cook.  Remember to liberally salt the water!

Meanwhile as udon are boiling, place desired amount of baby spinach in a large bowl.  Add shitakes, then with a microplane, grate in desired amount of garlic and ginger.  When udon is ready, ladle the noodles directly into the bowl.  Allow some water to accompany noodles as they come out of the pot, do not thoroughly drain.  Evenly cover spinach and other ingredients.  Allow to sit 2 to 3 minutes.

Sprinkle over spring onions, dulse, and sunflower sprouts.  Whisk together sweet sake mixture and pour over top.  Toss, and garnish with sesame seeds.

<3, JMK

(raw vegan, gluten free*)

So we had a nice little Labor Day shindig today in the typical all-American spirit of grilling out.  There were portobella burgers, veggie burgers, veggie chorizo dogs, Zellwood chili-garlic corn, and of course all of the accoutrements one would expect with all that casual finger-licking fare.  However, coleslaw in its old-fashioned traditional preparation is enough to induce my gag reflexes at the near sight of it.  I decided if we were gonna do this festive cook-out thing, I’d have to throw my spin into it – not to mention, sneak in some sea veggie love!

The end result was a tremendously healthy, bright, and crunchy slaw that was even more fitting as a meal than just a mere sideline to some veggie burgers.  It was just too darn good.  The miso dressing is rich, creamy, garlicky, and gingery and would make a fantastic dipping sauce.  I could have eaten it by the spoonful.

Shiso leaves can be tricky to find but well worth seeking out.  I’m actually awaiting the delivery of some seeds I ordered so I can just grow them myself.  They’re sometimes referred to as “Japanese basil” and have a unique flavor that is incomparable to any other herb.  It’s sharp, somewhat lemony, very fragrant, and very distinguishable.  If you can’t find shiso leaves, Thai basil would also work well, followed by conventional basil and cilantro.

Slaw

1/2 large head Napa (Chinese) cabbage
1/2 head red cabbage
Handful dried arame*, soaked in cold water for 15 minutes & patted dry
Handful dulse, cut into strips
1 6″ long English cucumber segment, spiralized & patted dry
Handful sprouts, such as broccoli, alfalfa, or daikon, separated well
1 small bunch shiso leaves, rolled and cut into chiffonade
1 bunch chives, finely chopped

*Arame is not packaged raw. It must be steamed to be tenderized prior to dehydrating, but still retains nutrient-rich benefits.

Combine all slaw ingredients in a large bowl.  Lightly toss.

Miso Dressing

1 1/2 tbs organic white miso
1 tbs umeboshi plum vinegar
3 tbs flax seed oil
1 tsp nama shoyu*
1 tsp agave nectar
2 fat garlic cloves
Large knob of ginger (approx. 3″ x 1″)
2-3 tbs cold water as needed to thin

* For gluten-free preparation, substitute 1/2 tsp sea salt for nama shoyu.

In a food processor, blend all ingredients except for water until you have a smooth, thick mixture.  Taste and adjust seasonings if necessary.  Process again while simulaneously adding cold water tablespoon by tablespoon to thin into a salad dressing consistency.

Pour miso dressing over the slaw in batches (add and toss, add and toss) so that it gets evenly distributed.

<3, JMK

(raw vegan)

Tonight I went Japanese as result of all the Asian market shopping I did on Thursday in Viet-Town (so there will probably be a lot more Asian vittles to come this week!).  I prepared 3 different maki rolls and created the “rice” using Pure Food & Wine’s method of processing jicama and pine nuts until rice-like, but in different proportions.  I seasoned the mixture with sea salt and mirin and then dehydrated it to remove excess moisture.

These spicy-faux tuna maki rolls taste uncannily like the real deal.  Fleshy, lower-moisture Roma (plum) tomatoes were ideal for the task.  I sliced them vertically and scooped out the seeds and inner membranes, then diced them into a bowl.  I added sea salt, dulse flakes, and olive oil, tossed well, and then put them into the dehydrator for about 2 hours to remove any excess juiciness.  Finally, I tossed them once again with chili paste, sesame oil, and chopped scallions.

I love the chewy texture of rehydrated shitake mushrooms.  For this maki, I used a combination of both fresh and rehydrated mushrooms that were both marinated in nama shoyu, sake, and agave, then sprinkled with a little truffle salt.  I rolled them up with sesame seeds and some lovely chive flowers.

This is absolutely one of my favorite maki rolls.  Umeboshi plums are a pickled variety of Japanese plum known as “the king of alkaline foods” in the macrobiotic diet.  They are magnificent for digestion and even taken as a hangover aid.  They have a distinctive and powerful tart-salty flavor, incomparable to any other food.  Umeboshi plums are available whole, in a paste form, or as vinegar.  For these rolls, I used the paste.

Shiso leaves are sometimes referred to as “Japanese basil” but are actually from the beefsteak plant.  It tastes nothing like basil, and like ume plums, has an incomparable flavor to any other herb.  In my area, it’s tough to find so it’s a real treat when I score some.  Shiso and umeboshi plums are a perfect, harmonious match, which is why you will commonly find shiso leaves included in a package of ume plums.  Cucumbers are the perfect balancing and cooling compliment to the ume plum’s and shiso’s sharp flavors in these maki rolls.

<3, JMK

Julie’s Raw Ambition is officially proclaiming the role as Sea Vegetable Queen. . .the passionate voice of advocacy for that weird, squiggy, shriveled-up dark brownish leafy stuff found in plastic packages that read “Wakame”, “Wild Atlantic Kombu”, or “Laver” in the Asian section of your local Whole Foods or health food store. You know it as a superfood, you’ve read about it, seen it in its various forms for sale online at Sunfood Nutrition or One Lucky Duck. Many of us are most familiar with seaweed as nori, the paper thin version that wraps up our yummy maki rolls at the neighborhood sushi bar. Or maybe it’s the neon-green, artificially colored and preserved “seaweed salad” that’s mass packaged in ready-to-serve form, dolloped onto a little plate as a prelude to our maki rolls.

Unfortunately, those glowing green processed threads that look like they came from the planet Krypton is what first pops into many of our heads when someone mentions “seaweed salad”. Thank goodness there is a pure and Earthly world of sea vegetables available right under our noses that are not only magnitudes better for our bodies, they are absolutely, worlds-away more delicious!

I receive many requests for sea vegetable recipes and as many questions asking, “What the heck do you do with that stuff? I’m kind of afraid to try it!” After all, when we think “seaweed”, we think of those yucky clusters of mossy mess or slimy strands that wash up on the shore or brush by our skin when we’re swimming in the ocean. Well, sea vegetables needn’t be scary or intimidating. And they are actually not weeds or even plants, as they are really classified as algae.

I am very enthusiastic about spreading the word on the benefits of sea vegetables and cannot emphasize the value of these superfoods enough. As a Florida native who was raised loving and living near the ocean, I have long known of its powers of vitality and renewal long before I even thought of eating seaweed. As I’ve spent countless time snorkeling, diving, surfing, swimming, and boating, it is enthralling to experience how the salt water has an almost mystical effect on hair, nails, and skin. Hair becomes shiny, glowing, and full of body; nails become strong and even undergo a rapid growth process; the skin is softer, smoother, firmer and more toned. And this is only aesthetically speaking, of course. The reasons for this are not just as simple as salt water. The amounts of minerals in their high concentrations found in the sea far surpass that which is found on land in any one plant, and these minerals also represent as a whole, the most vital and complete combination for human beings. Now imagine concentrating all of this life-giving magic and compact it into an edible form!

Incorporating sea vegetables into your diet:

• Provides the most complete range of minerals of any food, particularly iodine, magnesium, vitamin K, calcium, iron, and B-vitamins riboflavin, pantothenic acid, and folate.
• Contains virtually all of the minerals of the ocean that, in very similar concentrations, are also found in human blood.
• Is an excellent source of lignan, a plant compound with anti-carcinogenic properties.
• Has been shown to remove radioactive strontium as well as other heavy metal toxins from the body.
• Promotes overall optimum health, including healthy thyroid function, prevention of cardiovascular disease, protection against birth defects, and has anti-inflammatory properties.
• Balances acidity in the body, as seaweeds are highly alkaline.
• Are very filling and satisfying, which aid in natural appetite suppression, balances daily dietary intake, and assists the body with weight loss efforts.
• With daily intake will naturally result in all of the fantastic fringe benefits of beautiful hair, skin, and nails.

So what are the most common types of sea vegetables, and what do you do with them? Keep in mind that like many creative raw dishes, your imagination is the limit. Don’t be afraid to experiment. While some sea vegetables are cultivated, most are collected in the wild. Not all are available in raw form, such as arame or hijiki, that must be steamed to be tenderized before finally drying. But this should be not an obstacle to the dense, nutritional benefits. Here is a list that should help get you started, along with the most common uses.

Arame: A cold water, brown algae that is cultivated off the coast of environmentally protected Ise, Japan. It is the most mild tasting of all the sea vegetables and makes it a great beginner product. It takes only minutes to reconstitute and is excellent in salads. Arame is rich in fiber, vitamin A, calcium, and magnesium.

Wakame/Alaria: These dark, greenish-brown plants are similar in character, but wakame is a Japanese variety that is often cooked before being dehydrated. Alaria is grown wild in the Atlantic and is sun-dried in its natural state, making it a better choice for raw. It is extremely high in both dietary and soluble fiber, chlorophyll, enzymes, beta carotene, B-vitamins, calcium, iodine, iron, protein, and many other vitamins and minerals.

Dulse: Another naturally dried, enzyme active plant that is incredibly high in nutrients. This reddish plant has a very chewy texture, and rich, salty taste. It can be soaked to soften, or snipped into salads as-is. Some like to eat it as a snack right out of the bag.

Hijiki/Hiziki: Dark-brown to black in color, similar to arame in appearance and cooking/dehydrating processes, it grows wild in the pristine, coastal arctic currents off the coast of Japan. Many sushi bars serve a very processed version of hijiki as an alternative to the bright green mystery “seaweed salad”. It has a sweeter, more distinctive flavor than any other sea vegetable and is also the highest in calcium.

Nori/Laver: We know nori as the Japanese-originated thin sheets used to make maki rolls, which can also be of cultivated origin. Laver are the unsheeted whole, wild plants with a distinctive nutty flavor. Look for raw nori sheets (if the package doesn’t say raw, consider them not to be) that are nearly black in color, and laver that has been dried at low temperatures and enzyme active. Noth nori and laver are the highest in B-vitamins 1 (thiamin), 2 (riboflavin), 6, and 12, as well as vitamins C and E.

Kombu: Wild-harvested both in Japan and the north Atlantic, kombu has been commonly used in the macrobiotic diet to tenderize beans and brown rice during the cooking process, and render them more digestible. It is the most tough and chewy of the sea vegetables, therefore would have to be soaked for a long period to tenderize. One of the most interesting uses for this seaweed is simmering it in a large pot of water for about 30-40 minutes, and then adding this water to your bath for a truly enriching seaweed treatment.

Irish Moss: A form of dulse that grows in the Atlantic off the west coast of Ireland. It is very diverse, as it can be used as a thickener, emulsifier, on the skin as a healing gel (when soaked and refrigerated), or eaten as a snack straight from the bag. It’s an excellent aid for preparing raw dishes that call for creaminess or thickening.

For thousands of years, sea vegetables have been a prominent part of some northern European and most commonly, eastern Asian diets, particularly the Japanese. Perhaps this has had a role in contributing to their longevity, beautiful skin, and shiny, thick hair, particularly before being affected by the influence of the Western diet. But if you are one that just can’t quite yet stomach the thought of consuming a sea plant, supplement algaes such as spirulina, E3Live, and crystal manna are an excellent alternative, as they can provide similar benefits. Personally, because I was raised so heavily on seafood, it was very easy for me to love sea vegetables. They even helped me to give up my love of fish and shellfish, because they mimic certain flavors of the sea but most importantly, they are much, much healthier!

I so strongly believe in the power of sea vegetables that I have committed myself to eating at least 2 to 3 servings a day for at least two months, until the time we leave for Europe in June. This is sort of my alternative to the ongoing juice feast that I am not quite ready to undertake. However, I urge everyone to somehow incorporate these superfoods into their daily diets!

Try these easy sea vegetable recipes!

Sweet Wakame and Ginger Kale Salad
Zinger Salad with Hot Cuke Tataki

For a step-by-step photo demonstration, see Scrumptious Sea Vegetable Salad, v.1

For more in-depth information on sea vegetables, check out these links:

The World’s Healthiest Foods
Sundance Natural Foods
Beautiful on Raw

<3, JMK

(raw vegan*)

This is a delicious, simple salad that’s perfect to try if you’re just getting acclimated to sea vegetables. Wakame is soft and tender with a mild, sweet flavor. When I first served this to my family, it was gone in minutes after they once looked down at it cock-eyed because in no way does it resemble the artificially colored and processed seaweed salad you get at a typical sushi bar. Not only does this taste a hundred times better, it’s a hundred times better for you. Recipe follows..

This recipe will yield up to 4 side-salad servings, or one giant serving if you want to make it a big meal!

8 oz. or 1 bunch chopped curly kale, stems & veins removed
1/4 cup Eden instant wakame/or wild Atlantic alaria or wakame (such as Ironbound Island)
1/2 stalk Eden pickled daikon, quartered
1 6″ long piece English cucumber, quartered
1 Haas avocado
nama shoyu
flax seed oil
umeboshi plum vinegar (such as Eden brand)
2 inch piece freshly grated ginger
1 garlic clove, finely minced
1/2 jalepeno pepper, finely minced (optional)
Eden shake, or black & white sesame seeds

*Some varieties of wakame or alaria are not truly raw.  Read package for processing information.

Put kale, garlic, ginger, and jalepeno into a large bowl and lightly but evenly sprinkle with nama shoyu. Toss well and let sit for at least one hour (refrigerate overnight for optimum tenderness). In a separate smaller bowl, soak the wakame for 10-20 minutes in 3 times the amount of water.

Drain and squeeze excess water from the wakame with your hands, one bunch at a time. Add to bowl of kale along with the cucumber and pickled daikon and gently toss. Then add about 2 tablespoons of Eden shake or sesame seeds, 2 tablespoons of flax seed oil sprinkled evenly, and a very light sprinkling of ume plum vinegar. Toss again, and check for flavor. Add additional flax oil, nama shoyu, or plum vinegar if needed. (Note: Be careful not to overdo the ume plum vinegar, it is very intensely tart and salty!)

Finally, cut the avocado in half to open and discard pit. Scoop out each side very carefully with a large spoon so that flesh comes out in one piece. Face down, thinly slice the avocado and arrange around a large platter as pictured above. Place the kale and wakame salad in the middle, ganish the avocado and platter with sesame seeds, and serve.

<3, JMK

(raw vegan*)

Warning: This bold and spicy seaweed salad is not for the faint hearted!

I love spicy foods, which is clearly reflected in many of my recipes. Of course, you can modify the spiciness by reducing or omitting the jalepenos and chili oil and it’ll still be delicious. Arame is a quick and easy sea vegetable to make with a mild flavor and firm, slaw-like texture. Dulse lends a chewy, salty, and lightly spicy bite. Recipe follows..

This recipe makes just a single serving, so if you love it, multiply as necessary!

1/2 cup Eden dried arame
Approximate 3″x3″ piece of dulse (such as Maine Coast brand, do not use flakes)
4″ long piece English cucumber
6 sweet grape tomatoes, halved lengthwise
petite bunch fresh watercress leaves, long stems removed
1 lemon
1 inch piece freshly grated ginger
1/2 fat garlic clove, finely minced
1/2 jalepeno pepper
nama shoyu
raw agave nectar
flax seed oil
sesame-chili oil (such as Eden)

*Some varieties of arame are not truly raw.

Soak the arame in a bowl for at least 15 minutes with enough cold water to cover. Meanwhile, use a mandoline or slice very thinly 12 cucumber slices and arrange along the border of a plate, gently overlapping one another. Also mandoline about 3 lemon slices in half-moon shapes and place on opposite side of plate. (If the lemon is sliced thinly enough it is completely edible and compliments flavors in this salad.) Finally, thinly slice 3-5 pieces of jalepeno and randomly arrange on top of the cucumber.

Next, make a simple ponzu dressing by whisking together about 3 tablespoons nama shoyu, 2 tablespoons of lemon juice, and 1 1/2 teaspoons agave nectar.

Drain the arame, pat dry with paper towels, and add to a bowl along with ginger, garlic, and tomatoes. With kitchen scissors, snip in strips of the dulse. Add the ponzu dressing, reserving one tablespoon and toss to blend. Then drizzle in 1 tablespoon of the flax seed oil, and a tiny drizzle of sesame-chili oil. Toss again.

Arrange a small bed of watercress alongside the cucumbers and lemon. Add the arame salad over the top of the watercress. Finally, drizzle the remaining one tablespoon of ponzu over cucumber slices. Garnish with additional pretty orange dots of sesame-chili oil.

<3, JMK