Sea veggies and sprouts are among the most nutrient dense foods you can eat. Sea veggies are rich in minerals which help to alkalize the body, along with a whole host of other functions. They are also high in iodine, which is an essential trace nutrient that is needed for proper thyroid function. Sprouts are full of vitamins, minerals, easy to digest proteins and carbohydrates. This salad is salty, sweet and well-balanced, so even if the nutritional benefits don’t call to you, the taste will.
Ingredients:
- ½ cup dry seaweeds (we like dulse, wakame, arrame, kombu and kelp)
- ½ cup sprouted mung beans
- 1 red bell pepper, diced
- 2 scallions, chopped
- 2 tbsp rice or apple cider vinegar
- 1 tbsp sesame oil or tahini
- 1 tsp coconut sugar
- 1 tsp miso
Directions:
1. Soak your seaweed in enough water to cover for 10-15 minutes or until it re-hydrates.
2. Combine your soaked seaweed, sprouts, red pepper and scallions in a bowl.
3. In a separate bowl whisk together your vinegar, oil or tahini, coconut sugar and miso until a smooth paste or dressing forms.
4. Pour your dressing over your salad, toss and enjoy!
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