Hijiki with Fresh Corn and Onion
We still have about a month left of fresh corn in the PNW and when I made this hijiki variation I just knew I had to share it. The fresh corn adds a yummy sweetness that I wasn’t expecting. I … Continued
Day 6: Vegetables with Breakfast Challenge and Veggie Wraps with Avocado Sauce
Vegetables with Breakfast for 10 days in a row. We’re halfway. How are you doing? Are you on the way to creating some new habits? I thought I would be using this challenge to eat greens every morning with breakfast. … Continued
Seed and Nut Crunch with Nori
I have tasted many versions of this sweet and salty crunch in the past year, including one prepared by Chef Zephyr Dunnicliffe during my seaweed adventure. Zephyr used brown rice syrup and dried kelp harvested off the coast of the … Continued
10 Ways to Incorporate Sea Vegetables
Several people have asked me for simple ideas for incorporating sea vegetables into meals. Sea vegetables are packed full of minerals and other nutrients. They are potent and you really don’t need much. In my macrobiotic studies, a common recommendation … Continued
Arame with Daikon, Carrot and Onion
Arame is one of my favorite sea vegetables and this is a dish that I make at least every other week. Sometimes with the daikon, sometimes without. Sometimes with corn added near the end. You can also substitute a variety … Continued
Sea Palm with Corn and Onion
My first experience with sea vegetables was in a macrobiotic cooking class in Austin, TX. I think my instructor, Dawn Ludwig, taught us at least eight recipes that day using a variety of different sea vegetables. Although this has changed … Continued
Harvesting Seaweed
We have an abundance of local seaweed growing off the Pacific Northwest Coast. However, it’s not just a matter of heading out on a sunny day, at low tide and gathering. There is a lot to know about sustainable harvesting … Continued
Fruit Kanten Recipe
Kanten is a much healthier alternative to jello. It utilizes agar, a sea vegetable that adds minerals and can produce a cooling effect in the body. It is really nice during warm weather and I love it with fresh berries. You can also use … Continued
Hijiki with Carrot and Lotus Root
This recipe can be made with either hijiki or arame. Most of the time I stick with arame. It is slightly more yin than hijiki and has a little softer quality and milder taste. However, every once in a while … Continued