Vegetables from the sea are the most nutritious food group on earth. They contain every mineral and trace element. There are many varieties and they each have specific therapeutic properties. Wakame has a high calcium content and is rich in niacin and thiamine. It moistens dryness; softens hardened tissue and masses; resolves phlegm, and is useful for coughs with yellow or green mucus. It promotes beautiful, healthy hair and skin. Wakame and many other sea vegetables are radioprotective foods.
- 1/2 cup dried wakame flakes
- 1-2 tablespoons tamari (naturally fermented)
- 3 tablespoons rice vinegar (or use umeboshi vinegar or lemon)
- 1-2 teaspoons brown rice syrup or raw honey
- 2 tablespoons toasted sesame oil
- 2 scallions, thinly sliced
- ½ to 1 teaspoon finely grated ginger
- 1 tablespoon unhulled toasted sesame seeds
- Reconstitute dried wakame flakes in room temperature water for about 3 minutes.
- Place in a saucepan and cover with water. Bring to a boil, turn down heat, cover, and simmer about 3 minutes. Drain and cool.
- Mix vinegar (or lemon), tamari, sesame oil, brown rice syrup or honey, and ginger in a bowl.
- Pour dressing over wakame.
- Rinse unhulled sesame seeds in a fine mesh strainer and drain. Place in a dry skillet (no oil). Turn heat to medium, stirring constantly until the seeds smell aromatic and crush easily between two fingers. If they pop out of the pan, the heat is too high. Remove from pan immediately as they will continue to cook if the pan is hot. Use a stainless steel skillet – no aluminum and no coated cookware.
- Sprinkle the wakame salad with toasted sesame seeds and scallions.
Add sliced cucumbers and/or grated carrot to the salad.
If using wakame strips, reconstitute 3-4 minutes, remove center rib and discard, and slice the wakame.
Add a pinch of cayenne pepper if you like a spicy hot flavor.