Carrots & Hiziki
The heart breaking tragedy in Japan has many facets. Click here for a list of 10 nonprofit organizations that have committed to send relief resources directly. Please forward this list to friends and family.
I personally have a giant soft spot for all things Japanese. When I first went back to school for nutrition, I studied macrobiotics, a philosophy of food and life made popular in the United States by Michio Kushi. As a result I learned loads about traditional Japanese foods like miso and sea veggies.
Sea vegetables can counter the effects of radiation. There are literally thousands of different types of seaweeds but some of the most popular are arame, wakame, kombu, hijiki, bladderwrack, rockweed, sea lettuce, and dulse. You can find them in your local health food store and Asian grocery stores. They can be mixed in soups and salads, or eaten by themselves.
I whipped up this simple Hiziki & Carrots the other night for dinner.
Carrots & Hiziki
2 tablespoons Hiziki
1 medium onion, thinly sliced
3 carrots, cut into matchsticks
1 tablespoon coconut oil
1 teaspoon toasted sesame oil.
Soak the hiziki for 5 minutes in a cup of water. Drain and save the mineral rich water for your plants.
Saute the onion with the oil using medium heat.
Once the onions get soft and translucent, add carrots
A few minutes later, add the drained hiziki.
Add a splash of water, put a lid on it and cook gently for 3-5 minutes more until carrots are soft.
Toss the toasted sesame oil into the veggies, give a stir and serve.
ENJOY. And send some good energy to Japan while eating this dish.
