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Treasure chest of the sea (weeds)

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This nutritional treasure chest may be an ingredient that is a bit foreign to you. SEAWEEDS are nutrient dense plants that are consumed world wide. Coastal cultures on every continent have enjoyed these (formerly slimy) plants for ages as staples of their diets.

Seaweed is a treasure chest of minerals! Iodine, potassium, iron, calcium, phosphorus & magnesium are commonly found in many varieties of seaweeds. Then there are the trace minerals: selenium, nickel, zinc, copper, rubidium & molebdenum. These minerals are rarely found in land grown veggies anymore. Also, many varieties have a fair amount of amino acids (building blocks of protein), B vitamins, vitamins C& A and a plethora of anti-oxidants,

What does all of this mean?

Your cells love this stuff! Your digestive tract appreciates the help, your liver likes the boost, free roaming oxidized cells will be eaten up AND your bones & joints will absorb more of their favorite minerals. Seaweeds are versatile, calming & alkaline.

Add seaweed to soups, sauces, salads & beverages, or make kelp chips!

Nori is the easiest more palatable for most people, initially. Keep your eyes peeled for seaweed snacks, which are widely available and a great place to start enjoying the ocean’s treasure.

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Nori

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Kombu

Do you make your own beans? Next time you boil beans add 4-6″ of Kombu to the cooking water (it will disintegrate after about 2 hours) Kombu contains a glutamic acid that will tenderize the proteins of the beans, hence making them easier to digest, which subsequently means less gas. No more magical fruit!

Our community pantry is my main source 
Often co-ops will have a variety in their bulk food selections 
Mountain Rose Herbs
Asian food stores will always have a good, affordable varieties

So the next time you are in your kitchen wondering what you really want, think of seas vegetables!

Hijiki Salad 
(makes 2 servings)
1 c hijiki
1 ½ c water
2 t coconut oil
1 leek chopped and rinsed
1 medium cucumber, sliced
1 carrot, grated
dressing:
2 T vinegar of choice (apple cider or rice wine preferably)
1 T tamari
1t turmeric
S & P
Rinse hijiki in a colander then transfer seaweed into a sauce pan soak in 1c. water for 10 minutes. Bring water/seaweed to a boil and cook uncovered for 5 minutes. Add ½ c water, lower heat, cover & simmer for 20 minutes.
While seaweed is cooking, saute leek in coconut oil & salt/pepper for about 10 minutes on medium. Add grated carrot and cucumber to a bowl with dressing. Once seaweed & leek are finished combine with raw veggies and toss

Enjoy playing with seaweeds. Do you have much experience? Where will you start?

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Look out for this summer’s 2 week detox home course, Coolade. You’ll learn about inflammation and how to combat it with food, herbs and lifestyle adjustments.  Learn about inflammation now and you will be able to dial in powerful preventative habits. Once you know how to combat inflammation you are a super hero with anti-aging powers and disease fighting tactics! This summer’s course will be a bolt of well being!

Coolade, will be released on July 5th

Home courses work so well because you go at your own pace. Included in the course are 4 chapters, with accessible information on inflammation. How & why in this modern world.  Recipes to counter it’s wear and tear on your systems. In depth information on how to take care of your skin (your biggest organ and main tale teller of what is going on inside). Stress busting tactics you can use anywhere and home exercise routines that you’ll love to sweat to. Resources, links and support compliment it all so you can go as far as you want in understanding the subject.  You can take the steps to turn back the hands of time and fill your body full up with anti-oxidants, healthy oils and delicious summer  beverages.

Are you in?

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Tea & chia pudding

This morning was  leisurely, though I was not in the best of moods, I turned my attitude around by creating something delicious in the kitchen and having some delicious & warming green tea I bought in San Francisco last year. I am so thankful for being self employed, it is hard work but it allows me extra time in the morning to make delicious breakfasts and the flexibility to spend tons of time with my daughter.

So what in the world is chia pudding?

It is a wonderful protein & fiber rich breakfast, snack and dessert option. I usually have it in the morning, I usually make it at night. It offers me a ton of energy and  long lasting satiation. I have shared and improvised on this recipe nearly a million times, with wonderful results.

Here is the original recipe…

Chia pudding

1 ½ c milk (your choice almond, rice, hemp, coconut or cow)

¼ cup chia seeds

1 Tablespoon raw honey, maple syrup, palm sugar or good old fashion cane sugar

1 teaspoon vanilla (extract) or if you have a bean around scrape that!

½ teaspoon cinnamon & pinch of sea salt

Whisk all ingredient together in a bowl or jar. Make sure all chia seeds are dispersed throughout the milk, they can bond together and form a really big island. Refrigerate for 1-8 hours until it thickens.  

You can top this with shredded coconut, goji berries, sunflower seeds, almonds, blueberries, the list can go on and on.

Here is an amazing version of chia pudding, that answers all the why-to eat chia seeds questions.

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This morning I made my own rice milk (aka horchata)
This take some planning ahead.
All part of the permaculture that is my kitchen.
Soak 1/2 cup (brown) rice over night in 2 cups of water
Rinse the rice in the morning
Blend it for one minute (on high) with 3 cups of water, a pinchof salt,
2 teaspoons of palm sugar, 1 teaspoon cinnamon and a 1/8 teaspoon of nutmeg.

We like ours strained but if you are making pudding, no need to strain it, the texture will lend its self to the chia pudding.

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“There are many of us who cannot but feel dismal about the future of various cultures. Often it is hard not to agree that we are becoming culinary nitwits, dependent upon fast foods and mass kitchens and megavitamins for our basically rotten nourishment”

-MFK Fisher