Sea Vegetable Recipes

By Jennette Turner

WAKAME SALAD

• 1 medium cucumber
• 1/4 lb. wakame, soaked until soft - about 7-8 minutes

OPTION: 4 red radishes, thinly sliced
OPTION: 1/4 small red onion, thinly sliced

Dressing:

• 4 T. rice vinegar
• 3 T. shoyu or tamari
• 1 T. mirin

1. Soak the wakame 5 minutes to soften. Drain and chop.
2. Peel cucumber (or don't) and slice. Mix with wakame (and radish or onion, if using).
3. Mix dressing ingredients together well. Toss over salad. If possible, let salad marinate for 20 minutes before serving.

DULSE AND PARSNIP SAUTÉ

• 2 parsnips, sliced
• 1 onion, sliced
• 1 handful dulse, rinsed and chopped
• 1-2 T. sesame oil
• shoyu or tamari to taste

OPTION: 1/4 c. toasted sunflower seeds

1. Warm oil in a skillet. Add parsnips and onions and cook (covered) around 5 minutes.
2. Add dulse to pan and continue to cook for another couple of minutes, stirring. Remove from heat. Stir in seeds, IF using.
3. Season to taste with tamari or shoyu.

Jennette's Class "Cooking for Healthy Bones" (offered in March) will include at least one recipe featuring sea vegetables for you to try. She believes that once you see how easy these bone-building foods are to prepare and taste how yummy they can be, you'll want to try them at home, too.