Anne’s Marinated Hijiki
October 8, 2007 | 2 Comments
“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
Anne’s Marinated Hijiki
1 cup dried hijiki
3 cups hot water
4 cups sliced celery
2 cups bean sprouts
4 cups bok choy
Dressing:
4 oz. dark sesame oil
4 tablespoons tamari
2 tablespoons rice vinegar
fresh ginger to taste
Soak the hijiki in the hot water and cut the celery and bok choy meanwhile.
When hijiki is tender to the tooth, drain it well and combine with everything else - dressing too!
Stir well and refrigerate overnight.
Any crisp vegetables may also be used in this marinade like sunchokes, water chestnuts, burdock stalk pith, cattail roots and so on.
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
Rare and Common Soup
October 8, 2007 | Leave a Comment
“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
Rare and Common Soup
8 shitake mushroom (if unavailable use any mushroom)
1 cup dried fucus (bladderwrack)
hot water as needed
6 cups pure water
1 teaspoon garlic oil
6 oz soba noodles
1 tablespoon tamari or miso
Soak shitake and seaweed separately in hot water for 30 minutes.
Reserve the liquid when draining.
Slice shitake caps, saving the stalks for later use.
Bring the 6 cups water to a boil and add seaweed, garlic oil, reserved soaking liquid (minus any grit that settles to the bottom), and the noodles.
Cook uncovered at high heat until seaweed is soft.
Add tamari or miso after removing soup from heat and serve.
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
Macrobiotic Vegetable Stock
October 8, 2007 | Leave a Comment
Yields: 7-8 cups of stockA wonderful vegetarian stock for cool days and nights.
Perfect with a big scoopful of brown rice, long grain or basmati.
The ginger will warm you. Adding a spoonful of kuzu thickens soup and will keep you warmer for a longer time.
2 large organic carrots
3 organic celery stalks
1/2 of a large organic winter squash
2 medium organic onions
1 1/2 inch fresh ginger or 2 tsp. grated
2 organic leeks
10 c. spring or purified water
2 cloves garlic
1-6 inch piece kombu seaweed
2-4 dried shiitake mushrooms
Cube and simmer all ingredients for 1 to 2 hours over low heat.
Strain broth, and discard the solid portions.
Additional options: 1 tbsp. sesame oil, 1 tbsp. soy sauce, 2 beets, 1 head broccoli, 1 turnip, 1 c. parsley, or 1/2 cabbage.