Saturday, April 10, 2010

Sustaining Sea Veggie Salad

This salad may not be for the faint of heart, or taste buds rather, as it is a heavy dose of sea vegetables and pungent flavors. I personally could not get enough, as the pairing of sweet yams cut the bitter just to my liking. Sea vegetables are extremely high in trace minerals such as zinc, boron, tin, selenium, chromium, antimony and bismuth which are lacking in most diets. Cilantro is well known for its cleansing properties and specifically removing heavy metals from the body. I have been vacillating lately on the validity of taking isolated supplements and especially questioning synthetic constituents found in most capsulated pills. This salad alone could meet many of the daily requirements of vitamins and minerals and your body will not have to work as hard to assimilated the nutrients.(verses capsules in which your body may or may not be able identify) The cilantro sauce is a recipe that has been rolling around between a number of my co-workers, with each person tweaking the original. I added dandelion greens and went light on the nuts so I could really use a heavy dosing on the salad. This dish left me completely energized and fully satisfied. In addition it would make a sustaining lunch to power the rest of the day, or as a late meal that wont leave you weighted down. The sea vegetables can be found at most health food stores in the refrigerated section.

Cilantro Sauce:
-1 head cilantro
-1/4 head dandelion greens (opt)
-handful soaked almonds
-1 tomato chopped
-juice of 2 large lemons (or more)
-1 small shallot
-4 garlic cloves
-pinch of sea salt
-1 tablespoon olive oil

Place soaked almonds, olive oil, lemons, garlic, and shallot in food processor and pulse until almonds are broken down fine. Add the remaining ingredients and pulse until desired consistency is met. Add additional lemon if sauce is too bitter. Set aside in refrigerator.


-1 head romaine lettuce chopped
-1 cup sliced green beans
-6 oz sea tangle brand kelp noodles(1/2 packages) chopped into 6 in stands
-3 oz sea tangle brand mixed sea vegetables cut fine
-1 med. yam cubed, boiled and chilled

Toss all ingredients in large bowl and pour desired sauce over and fold in gently to coat. Serve right away as the romaine lettuce will begin to wilt if stored for greater than an hour. Top with avocado and hemp seeds.

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