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Carrot, Onion, Hijiki Saute
October 8, 2007
“Seaweed is an everyday miracle. The benefits of including seaweed’s optimum nourishment into your daily diet are extensive: increased longevity, enhanced immune functioning, revitalization of the cardiovascular, endocrine, digestive, and nervous systems, and relief from minor aches and pains. No wonder seaweed has been part of the traditional diet of all coastal cultures, including the people of Japan, Korea, China, Iceland, Denmark, Wales, Scotland, Hawaii, and the South Pacific Islands, and all the people who had trading contacts with the coastal cultures.
All seaweeds are high in fiber. Those in the brown family supply large amounts of algin as well. Each seaweed contains a wide range of essential nutrients, including enzymes, nucleic acids, amino acids, minerals, trace elements, and A, B, C, D, E, and K vitamin complexes. Seaweeds offer us zest for life and the perfect medium for electrical nerve flow.”
-Susun Weed, Wise Woman Herbalist
Carrot, Onion, Hijiki Saute
Cup dried hijiki
1 cup warm water
2 tablespoons olive oil
2 onions crescent cut
2 carrots diagonal cut
1 tablespoon tamari
Soak hijiki in water about 20-30 minutes.
Cut onions in half from top to bottom, then cut into slices.
Cook onions in oil until very brown.
Put the carrots in an even layer over the onions.
Top with a layer of hijiki.
Add tamari and about half of the soaking water and cover pan tightly.
Cook until the carrots are tender.
Susun Weed, green witch and wise woman, is an extraordinary teacher with a joyous spirit, a powerful presence, and an encyclopedic knowledge of herbs and health. She is the voice of the Wise Woman Way, where common weeds, simple ceremony, and compassionate listening support and nourish health, wholeness, and holiness. She has opened hearts to the magic and medicine of the green nations for three decades.
www.holisticwellness.com/profiles/susun-weed
See our Guide to Culinary Seaweed
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