Wakame Cucumber Salad with Blood Orange

Ingredients

• 1/4 c wakame
• filtered water for soaking
• 2 organic cucumbers, peeled, scored, thinly sliced
• sea salt
• 1 blood orange
• 1 juice orange
• 1/4 bunch cilantro
• 1/8 c rice vinegar
• 1/8 c mirin
• 1/4 dashi (1 inch strip kombu soaked in 1/4 c cold water for 30 mins)
• 1 T shoyu
• 1 1/2 T maple syrup

Preparation

Soak wakame 5-10 mins In bowl mix cucumber with sea salt and drain well Remove wakame from water, remove rib, chop and add to cucumbers with oranges and cilantro In separate bowl, mix rice vinegar, mirin, dashi, shoyu, and maple syrup. Toss with salad and dressing.

Kale with Seaweed, Sesame and Ginger

Ingredients

• 1/2 cup dried arame sea vegetables (food-grade seaweed)
• Dark sesame oil, about 2 Tbsp
• 1 Tbsp peeled and minced ginger
• 1 bunch kale (we used dinosaur kale for fun)
• 1 Tbsp minced garlic
• 2 Tbsp Bragg Liquid Aminos
• 1 Tbsp Toasted sesame seeds

Preparation

Rinse the seaweed in water and let soak, covered in water for 5-7 minutes. Drain seaweed and place in a large bowl. Add 1 teaspoon of dark sesame oil and the minced ginger. Prepare kale by soaking in water to loosen any dirt, rinsing thoroughly. Chop cross-wise into 1-inch by 2-inch pieces.

In a large covered skillet, uncover and heat 2 teaspoons of dark sesame oil on medium heat. Add garlic and gently sauté for one minute, until fragrant. Add the seaweed and ginger, gently cook for 1 minute. Remove seaweed/ginger/garlic from pan back to the bowl and set aside. Heat 1 Tbsp sesame oil in the skillet. Add the chopped kale. Add 3 Tbsp of Braggs. Gently mix in the pan to coat the kale with the oil and Bragg. Cover; lower heat to low; let cook for 5-10 minutes or until kale is wilted - soft enough to eat easily, but not so soft as to be mushy. Remove cover and let cook a minute more to evaporate any excess moisture. Remove from heat. Mix in the kale with the seaweed ginger mixture. Add more sesame oil and Braggs to taste. Garnish with toasted sesame seeds.