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Under the Sea Salad

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Really new and creative salads aren’t always easy to come by so when I was flipping through Kris Carr’s amazing new cookbook, Crazy, Sexy Kitchen, this really caught my eye. Sea vegetables are something that everyone, myself included, should be eating more of but they tend to fall under the radar. Sea vegetables offer one of the broadest ranges of minerals of any food, and would be a wonderfully healthy addition to your diet. They boast a unique combination of antioxidants and are a great source of iodine, Vitamin K, folate, magnesium, iron and calcium. They are also considered to be anti-inflammatory, anti-cancer, antiviral and anti-coagulant. Boosting your intake of sea vegetables is a surefire way to balance your metabolism, hormones and blood sugar.

This salad is a great way to get in a serving of sea veggies in a tasty and easy way. The flavors were salty and sweet, tart and comforting, with a little spice. I enjoyed each and every bite and felt totally engaged, cleansed and fabulous after eating it. There is no better feeling than noticing what you eat affect your body positively and instantly and that is how I felt after eating this salad. I hope you enjoy it as much as I did.

Rezept für 4 Portionen

Sea Veggie Salad

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½ cup arame (or any other favorite sea veggie) rehydrated by soaking in 1 cup of warm water for 10 minutes
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½ cup hijiki (or any other favorite sea veggie), rehydrated by soaking in 1 cup of water water for 10 minutes
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1.25 cups pea shoots cut in half plus more for garnish
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3 tbsp green onions finely diced
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½ tbsp agave
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½ tsp. red jalapeno seeded and minced
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3 tbsp white sesame seeds lightly toasted
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lime wedges (optional)

In a mixing bowl, toss all ingredients.

Garnish with lime wedges and pea shoots and serve immediately.

CHEF:

Elissa Goodman

Holistic Nutritionist & Lifestyle Cleanse Expert, Los Angeles

Elissa Goodman

After being diagnosed with cancer when she was 32, Elissa Goodman explored holistic alternatives and combined them with traditional treatments and was able to beat the disease. Her husband wasn’t as fortunate; he succumbed to Non-Hodgkins Lymphoma when he was only 45 after a regimen of doctor-prescribed chemotherapy and two bone marrow transplants. Her personal experience led her to realize the many ways in which nutrition and lifestyle affect our ability to deal with health challenges.

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