Do you love those seaweed salads at sushi restaurants, Asian and specialty markets?
But they almost always come loaded with sugar, salts, and other preservatives and sometimes toxic additives.
When done “right” however, seaweed can be incredibly nourishing.
Unlike your typical plants and produce, seaweed contains omega-3 fatty acids DHA and EPA, which are important for beautiful, hydrated skin, but also may be helpful for various forms of inflammation, curbing join stiffness and pain. Research suggests that Omega-3 supplementation may also beneficial for those suffering from behavioral and “mood disorders” or imbalances, like anxiety, depression and ADHD.
Most of the Standard American Diet is higher in Omega 6- and Omega 9 fatty acids, creating imbalances and inflammation that can manifest into a whole slew of discomforts.
Sustainably raised and harvested seaweed is also a great source of vitamins, minerals, antioxidants and fiber… so finding ways to work seaweed “healthfully” into a balanced diet can be a great way to up your nutrition.
This Nourishing Seaweed Salad is a delicious way to dive right in, whether you are new to the seaweed salad scene, or a connoisseur (aka: Mermaid).
Full of flavor, sweetened with Coconut Secret’s Coconut Aminos and seasoned with fresh garlic and ginger, this won’t just be “another side.”
3/4 cup small diced sweet potato, peeled
1/4 cup halved celery, small diced (1 stalk)
1/4 cup organic frozen peas, thawed
1 tbsp scallions, thinly sliced, greens only
1/2 cup orange bell pepper, small diced
1 cup spiralized zucchini, peeled
1 tsp hemp seeds
1/2 small avocado
1 package hydrated seaweed salad
3 Cherry tomatoes, halved, for garnish
Method: Prepare sweet potatoes lying out on a nonstick baking sheet. Bake sweet potatoes for 25 minutes then set aside to cool. Hydrate sea veggies in water for 7 minutes, then drain. Set aside. Combine all ingredients in a small bowl and toss with dressing. Serve!
1/2 tsp fresh grated ginger, peeled
1/2 tsp fresh grated garlic clove
6 tsp coconut aminos
2 tsp olive oil
Blend all ingredient in a small blender, or whisk together and set aside. Stores well for 10-12 days in a sealed glass container in the fridge.
Alright, Mermaids…. dive right on in.