Seaweed has over 60 trace minerals that help to nourish every part of the body. It is high in iodine, one of the most valuable minerals for metabolism because it helps thyroid function. Calcium-rich hijiki and arame are easier for Westerners to get used to because they are sliced into thin ribbons, which create a more delicate texture. Remember that Japanese people eating seaweed daily are among the longest-living humans.
2 cups arame or hijiki (seaweed, cut into thin strips)
4 cups filtered water
1 cup cucumber, quartered and chopped
½ cup green onion, chopped
½ cup fresh parsley, chopped
2 tbsp toasted sesame oil
2 tbsp extra-virgin olive oil*
½ cup julienned or coarsely grated carrots
¼ cup lemon juice
2 tbsp coconut sauce (tamari substitute)
To taste Pink Salt
*Double the olive oil if you have a sesame oil or have a sesame allergy.
This recipe can be found in my 1st book, Meals That Heal Inflammation on page 274.