Conscious Eating Part 47

Balances V, P, K All Seasons 4 raw nori sheets 4 cups sunflower seeds, soaked 3 carrots, shredded 2 zucchini, shredded 1 beet, shredded frac12; cabbage, thinly sliced 2 Tbs lemon juice 2 Tbs miso 2 Tbs umebos.h.i.+ plum paste Pickled ginger, cut into thin strips Wasabi (optional) Tamari (optional) Blend sunflower seeds and lemon juice in a food processor until you have a very thick paste, stopping the food processor periodically to sc.r.a.pe sides. Spread approximately cup of sunflower paste onto the rough side of a raw nori sheet. Cover half of nori and fill with sliced vegetables. Smear a small amount of miso and umebosi plum paste on the nori. Roll up tightly and seal nori with miso, or by placing a little water on fingertips applied along the edge of the nori sheet. Serve with tamari and wasabi as condiments. Serves 4.

Nori Burrito

Neutral for V, P, and K All Seasons cup guacamole (see Sauces, Spreads, and Dips) cup peas, sprouted tomato, diced 1 handful alfalfa sprouts 1 sheet raw nori Apply guacamole to nori sheet, which moistens it; then add the rest of the contents and roll up. Hummus may be subst.i.tuted for the guacamole.

Remarks: This is neutral for V, P, and K if not eaten in excess. Peas are cool, heavy, sweet, and astringent and are balancing for P and K.

If hummus is subst.i.tuted for the guacamole, it will be more balancing for K and less balancing for V unless hing or some heating herbs are used.

Dummus Nori Roll

Balances K, P, and V All Seasons 1 sheet raw nori 3 Tbs dummus (see Sea Vegetable Recipes: Dips, Light Bites, and Seasonings) avocado, sliced tomato, chopped 1 handful sunflower sprouts Spread the dummus on the nori. Add avocado, tomato, and sprouts. Roll and cut into one-inch pieces.

SEA VEGETABLE SOUPS.

Sea Veggie Miso Soup

Balances V, neutral for K, unbalances P All Seasons 1 handful dulse, alaria, kelp, or nori (or a mixture), soaked 1 tsp fresh ginger tsp mellow miso 1 cups water, heated to 115 F Dissolve the miso in a quarter-cup of the heated water and mix back in. Stir in the sea veggies and ginger. Serve.

Remarks: Excellent for building digestive fire.

j.a.panese Sweet Potato Soup

Balances V, slightly unbalances P, unbalances K All Seasons 5 small to medium sweet potatoes, grated 2 carrots, grated 1 cup wakame, soaked 2 Tbs miso 2 Tbs ginger powder 1 tsp cinnamon 1 tsp c.u.min tsp stevia Blend all ingredients. Garnish with soaked wakame. Serves 4.

Tomato Sea Veggie Soup

Neutral for P, K, and V All Seasons 1 cups Tomato Soup (see Soups: Cool Soups) handful dulse or kelp, soaked After soaking the sea vegetable for 10 minutes, marinate it in lemon juice for one hour. Add the sea vegetables to the Tomato Soup and serve.

Remarks: This soup can be modified for all seasons according to the amount of cayenne used.

SEA VEGETABLE SALADS AND DRESSINGS.

Land and Sea Salad

Balances V, neutral for P, unbalances K All Seasons 1 handful sea vegetable, soaked Add to any of your favorite salads and enjoy!

Sea Siren Salad

Balances V, slightly unbalances P and K All Seasons 2 cups purple cabbage, shredded 2 cups green cabbage, shredded 1 cup carrot, shredded Marinade: 2 tsp tamari 2 tsp mirin (rice wine vinegar) 1 tsp sesame oil Juice of lemon Topping: cup a.s.sorted seaweed, soaked: dulse, hijiki, arame, and/or nori Garnish with sesame seeds and serve.

Thai Spice Salad

Balances V, neutral for K, slightly unbalances P All Seasons 1 sweet potato, grated 3 carrots, grated 2 cups arame, soaked cup parsley, chopped 3 Tbs raw tahini 2 Tbs tamari 2 Tbs Thai spice 1 Tbs fresh ginger, grated Mix thoroughly all ingredients.

Serves 4-6.

Carrot-Dulse Salad

Balances V and K, neutral for P All Seasons-Warming 2 carrots, grated cup walnuts, soaked cup raisins, soaked 1 handful dulse, soaked and chopped cup Tahini-Ginger-Miso Dressing (see Salad Dressings: Light Dressings) Toss all ingredients in the dressing and serve.

Carrot-Hijiki Salad

Balances V and K, neutral for P All Seasons 3 carrots, grated 1 red bell pepper, cut into strips 1 handful alfalfa sprouts cup pinenuts, soaked cup hijiki, soaked Juice of 1 lemon plus water to equal cup liquid tsp cayenne avocado Blend the avocado, cayenne, and diluted lemon juice to create a dressing. Line your salad bowl with the sprouts and place the remaining vegetables and nuts on top. Pour on dressing.

Zucchini-Dulse Dance

Balances V and P, slightly unbalances K Spring, Summer, and Fall 2 small zucchini, cubed cup dulse, soaked and chopped Tbs raw apple cider vinegar 1 tsp basil 1 tsp parsley tsp raw honey (optional) Place the chopped zucchini in a bowl. Mix other ingredients by hand and pour over zucchini.

Kelp Pickles

Balances V, neutral for P, unbalances K Summer 1 cuc.u.mber, cut into rounds 1 handful kelp, cut into small strips cup raw apple cider vinegar 1 Tbs masala of your choice (see Masala Recipes) 1 red chile pepper, chopped (not for P) 1 cup water to cover cuc.u.mber slices Mix masala and apple cider vinegar; add other ingredients. Let sit overnight or 4-6 hours. Drain and serve.

Tahini-Ginger-Dulse Dressing

Balances V, neutral for K, unbalances P All Seasons, best Winter 1 handful dulse, soaked 2 Tbs raw apple cider vinegar or juice of lemon 1 Tbs raw tahini tsp fresh ginger, grated tsp cayenne tsp c.u.min Blend.

Remarks: This is a good building dressing, as well as a good source of human-active B12.

Avocado Sea Dressing

Balances V, neutral for K, unbalances P All Seasons 1 avocado cup lemon juice 1 Tbs caraway seeds 1 Tbs "Seasoning (see Sea Vegetable Recipes: Dips, Light Bites, and Seasonings) 1 clove garlic Blend.