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Hijiki and Vegetables ©Deborah Barr

Hijiki Sea Vegetable benefits the thyroid. It is an excellent source of calcium, iron, and iodine; vitamins B2 and niacin; normalizes blood sugar levels; aids in weight loss; builds bones and teeth; soothes nerves; supports hormone functions. Cook hijiki with vegetables 25-30 minutes. Eat a side dish 2-3x a week. . You may have to acquire a taste for hikjiki, and once you do, you and your body will crave its superior nutrition. You can always increase the amount of vegetables and use less hijiki.

¼ cp. Arame (or Hijiki) dried 1-2 tsp. good quality soy sauce

1 small onion ¼ tsp. grated ginger

1 medium carrot Water to cover

Toasted sesame oil

Soak Hijiki in cold water 10-15 minutes. Pour off soaking water. Cut onion and carrot thin. Slice or chop the hijiki. Place small amount of toasted sesame oil in a skillet and heat. Add hijiki and sauté a few minutes. Next add onions and carrots and sauté a few minutes more. Add water to cover. Bring to a boil, cover pan with a lid, reduce heat and simmer 30 minutes. Add soy sauce and grated ginger for last 10 minutes of cooking. Remove lid and simmer a few minutes more until all liquid is absorbed.

NOTE: You can vary the vegetables in this dish. The following are nice additions: dried Shiitake mushrooms, tofu or tempeh, green cabbage, parsnips, squash, leeks, scallions, parsley, etc. Roasted almonds or walnuts can be added at the end.

I often add a few TB. of mirin which is a rice cooking wine.

I prefer to purchase Hijiki and all sea vegetables from a Health Food Store rather than an Asian Market.

More Sea Vegetable Recipes:

Sensuous Sea Salad

Arame with Pumpkin Seeds and Sprouts

To learn which foods are best to reverse your personal health, weight, and/or emotional imbalances, send an email to deborah@wholehealthresources.com or call 412.361.8600 to schedule a consultation with Deborah Barr. Sessions can be done by phone or in our Pittsburgh office.