Arame Cabbage Salad with Tahini Dressing

Seaweed is a wonderful ingredient in a plant-based diet. In fact, it has been a staple in Asian diets since ancient times for good reason. Most types of seaweed are high in essential amino acids (aka protein) and packed with vitamins, minerals and antioxidants like iodine, iron, beta carotene, calcium, magnesium and much more. But let's be real, it doesn't always appeal to the taste buds. 

To be honest, I loooove the taste of seaweed. But I know many that aren't fans at all. This salad is a great option for those that don't love the flavor or texture of arame or other seaweeds (like nori, dulse or wakame). The addition of toasted sesame oil, sesame seeds and tahini reduces the ocean type of aroma and flavor but doesn't take away from the savory earthy flavors. 

The bulk of the salad is red cabbage and crunchy veggies like red bell pepper, carrots and green onion. These vegetables (and fruits to be more scientific) add a crunchy texture, more healthy minerals, and of course nutritious fiber.  

The dressing is so savory and tangy. There is a secret ingredient that really gives the salad pizazz: it's called ume plum vinegar. Have you ever heard of umeboshi plums? They are very common in Japan and usually taste uniquely salty and sour. Some even think they are liver cleansers and cancer fighters. Tahini adds a thickness and sesame oil adds an earthy toasty element to balance the salty sour taste of the ume plum vinegar. 

Funny fact: My mom makes this salad every Sunday or Monday and keeps it in the fridge for the entire week. She has it for lunch almost every day with warm tortillas and avocado. Stay tuned for a Taco Tuesday recipe that includes this wonderful arame cabbage slaw! 

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ARAME CABBAGE SALAD WITH TAHINI DRESSING RECIPE

by November-16-2017

Ingredients

• 1/2 red cabbage head, julienned
• 1/2 bell pepper, thinly chopped
• 1 carrots, shaved
• 2 green onion, thinly sliced
• 1/4 cup dry arame, soaked in hot water
• 1/4 cup sesame seeds, toasted
• 1 lemon, juiced
• 1/4 cup toasted sesame oil
• 1/4 c ume plum vinegar
• 2-3 Tbsp tahini
• pinch sea salt

Instructions

Combine the lemon juice, toasted sesame oil, ume plum vinegar, tahini and sea salt in a small bowl wish a whisk. Soak dry arame seaweed in warm water for about 30 seconds, until soft, then strain out the water and set aside. Prep (slice/chop) cabbage, bell pepper, carrots and green onion (scallions). You can use a mandolin or food processor if you wish to chop faster. I use a knife. Toss the salad all together with the sesame seeds and add the softened arame. Add the dressing and toss again until everything is well coated. Serve immediately. Or store the salad (with dressing on it) in an airtight container in the fridge. Salad will stay fresh for about 4 days.

Details

Prep time: 15 hour Cook time: Total time: Yield: 4 side salads

Arame Cabbage Salad with Tahini Dressing Recipe

SALAD INGREDIENTS

• 1/2 red cabbage head, julienned

• 1/2 bell pepper, thinly chopped

• 1 carrots, shaved

• 2 green onion, thinly sliced

• 1/4 c dry arame, soaked in hot water

• 1/4 c sesame seeds, toasted

DRESSING INGREDIENTS

• 1 lemon, juiced

• 1/4 cup toasted sesame oil

• 1/4 cup olive oil

• 1/4 c ume plum vinegar {left this out last time}

• 2-3 Tbsp tahini

• pinch sea salt to taste (optional)

DRESSING DIRECTIONS

1. Combine everything in a measuring cup or small bowl. Whisk together with a fork or a whisk.

SALAD DIRECTIONS

1. Soak dry arame seaweed in warm water for about 30 seconds, until soft, then strain out the water and set aside. 

2. Prep (slice/chop) cabbage, bell pepper, carrots and green onion (scallions). You can use a mandolin or food processor if you wish to chop faster. I use a knife. 

3. Toss the salad all together with the sesame seeds and add the softened arame. 

4. Add the dressing and toss again until everything is well coated. 

5. Serve immediately. Or store the salad (with dressing on it) in an airtight container in the fridge. Salad will stay fresh for about 4 days. 

Cleansing Fennel Asparagus Soup

I've been eating so clean lately in addition to working out hard. It feels so good. I eat less when I workout hard and I make better food choices as well. It's funny how that works. When I was pregnant I was the same way; I ate better than on a normal not-pregnant day. Often times I hear pregnant women say that they can eat whatever they want because they are pregnant and going to gain weight either way so what the heck! But I just couldn't get on board with that. I was growing a baby inside me and I wanted to give my body what it needed in order to work hard and do it right. 

Soups like this Cleansing Fennel Asparagus Soup nourish and feed the body and soul.

Fennel has a celery like texture but looks more like a bulb. It's known for its licorice-like flavor. This often under utilized plant food has wonderful health benefits. In fact, it has been used in natural remedies since ancient times. It grows wild and can be grown anywhere Fennel has a pale bulb and long green stalks. It can be grown almost anywhere. All parts of the fennel plant, including the bulb, stalk, leaves, and seeds, are edible.

Personally I feel like fennel isn't often used in recipes because people don't really know what to do with it. I love fennel added to my pressed juices. It goes well with celery as well. Because it contains ample amounts of phosphorous, zinc, copper, manganese, selenium, niacin, pantothenic acid, folate, choline, beta-carotene, lutein, and zeaxanthin, vitamin E, and vitamin K, it's been said to help with everything from hearth health to inflammation to blood pressure and bone health.

In addition to all these nutrients, it provides high levels of dietary nitrates. 

My cleansing raw fennel asparagus soup combines the health benefits of asparagus, avocado and fennel together to create a very flavorful healing dish. 

And although it's technically a raw soup (meaning, no cooked) I did like the idea of blanching the asparagus to soften it. You can also add warm veggie broth (instead of cold) to make this more of a warm soup. Personally I prefer gazpacho style fennel soup. 

Garnish it with pretty plants or crunchy raw nuts. I added some salty popcorn to mine one time. It was a fun addition. 

Cleansing Fennel Asparagus Soup Recipe

Yields 1 large bowl or 2 cups

Ingredients

• 1/2 avocado, skin and seeds removed
• 1 medium sized fennel bulb, chopped in large chunks (approx 2 cups)
• 5 large asparagus stalks or 9 skinny ones, steamed or blanched
• 1 lemon, juiced
• 1/2 tsp sea salt
• pepper, to taste
• 2 cloves garlic
• 1 Tbsp shallots, chopped
• 1/2 cup broth (warm or cold)

Garnish ideas: shallots, cilantro, asparagus, avocado, olive oil, lemon juice or even a vegan sour cream. 

Directions

1. Prep all your ingredients by chopping, removing tough stems, seeds and skins. 
2. In a large skillet, fill the bottom with about 1/4 in water. Add asparagus and heat them until they are soft and bright green. Remove from water and put into a high speed blender. 
3. Add the rest of the ingredients into the blender. 
4. Blend up the ingredients until smooth. 
5. Add garnish. Serve immediately at room temp or warmer. 

Mint & Ginger Pesto Over Kelp Noodles

Oh my goodness, today is my second day back from Cabo, Mexico. It's raining here in San Diego and kind of cold. I am happy to be home safe and sound with kiddos. I did miss them. But I have to be honest I am kind of missing the sunshine, pool time, warm air, ocean views and the no kid vibe. I had four nights away. That's four more than I have had in almost 3 years. Whoa!

But as promised to you all on instagram, I spent my first work day back perfecting my pesto for the kelp noodle dish. It's a little sweet, kind of tangy, definitely garlicy, toasty from the almonds but also super duper fresh thanks to the mint.

Usually pesto is super savory and oily but this recipe is more asian in style. I prefer this style sauce when working with kelp noodles. 

I have been making kelp noodle recipes for years now. But just the other day, the brilliant Meredith Baird shared a really handy dandy trick: soak the kelp noodles first in baking soda. WHAAAA? Why didn't I know this? It helps the noodles to soften. Kind of the same way marinating kale in lemon and a dash of olive oil helps them soften and become more palatable. I love all these vegan (raw) cooking tricks. Thanks Meredith!

Mint Pesto is so good. Like completely different than basil or kale pesto. But so freakin' good. It's unique in it's flavor. You really have to try it at least once to see what I'm talking about. 

I made my pesto with garlic and ginger and a bit of raw honey too. I like it a touch sweet. 

MINT GINGER PESTO OVER KELP NOODLES

serves 2-3

cook time 10-15 minutes max

INGREDIENTS

For the pesto:

• 3/4 cup loosely packed fresh mint leaves
• 3 Tbsp avocado oil (I used lime flavored but you don't have to)
• 1 tsp ginger, minced or chopped
• 1/4 cup almonds, chopped & toasted
• 3-4 whole garlic cloves
• 1 tsp fresh jalapeño, chopped (or less if you don't like spice, but use a little for flavor)
• 1 tsp raw honey
• 1/2 tsp sea salt

For the Noodle Salad (or other crunchy veggies):

• 1/2 cup raw carrots, chopped or shaved or julienned
• 1/2 cup raw corn kernels, cut straight from the cob
• pinch sea salt
• 1 tsp avocado oil
• 1 lemon, juiced
• 1, 12 oz package, kelp noodles
• 1 tsp baking soda 

DIRECTIONS

For the pesto:

1. In a food processor add all of the ingredients. Note: You can use raw almonds or toasted. I like the toasty flavor so I toast my almonds first in the oven or toaster oven for about 8 minutes at 350 degrees F.
2. Process the ingredients by pulsing for about 1 minute. 
3. Scrape sides of the bowl. Set aside pesto. 

For the noodles + veggies:

1. In a medium sized bowl mix the kelp noodles with juice of just half a lemon and the baking soda. This will soften the noodles. Using your hands you'll want to mix the noodles well until coated in lemon and baking soda. Set them aside while you prep the rest of the dish. Keep checking on them and mixing by hand so they continue to soften. When ready, you'll want to rinse them first. 
2. After you are finished prepping the carrots and corn, add the avocado oil, sea salt, and juice of half a lemon. Toss until well coated. 
3. Add this mixture to the noodles (don't forget to rinse them first and dry them). Top with the mint pesto. 
4. Serve. Garnish with more mint and toasted almonds. 

Matcha {superfood} Frappe

Boy oh boy have things been busy. Between moving homes (which is really the worst thing ever), and renovating the house - summertime for us means three kiddos at home, and a bunch of freelance work. Things have been insane around here, to say the least. 

Somehow I still have some time to cook (we all have to eat at some point still, right?). And today I am on the Honest blog sharing my favorite Summertime cool-off drink: Matcha Frappe.

I first had something similar to this at a new juice bar in my neighborhood. It was $9 or $10 - yikes - so I thought I'd better start making something like it at home. Turns out it's really easy. Essentially it's just homemade almond milk {homemade is the key}, matcha, ice and sweetener of your choice. I love xylitol in this recipe. But coconut sugar works, agave, or even just sugar in the raw. 

For this complete Matcha Superfood Frappe recipe and more details, check out the Honest Company blog ----->