Energized Greens & Hijiki Sauté

March 14, 2016


For the Greens

1 bunch fresh greens or kale

For the Hijiki Sauté

1/4 cup vegetable stock or water

1 cup hijiki seaweed, soaked until tender (about 20 minutes), then drained

1-2 tbsp rice mirin

Filtered water

1 onion, thinly sliced

1 carrot, cut into matchstick pieces

Shoyu (natural soy sauce)


For the Greens

1Greens, rich in chlorophyll and minerals like calcium, strengthen the bones, help the blood to absorb oxygen, and bring energy upward in the body, leaving you feeling light and refreshed. Because greens have absorbed so much light, they are like “eating sunshine.”

2Wash the greens carefully and separate the green leaf from the tough stem by slicing carefully along each side of the stem. Slice the greens into 1-inch strips. Bring water to a boil and steam the greens in a steamer on top or place them in a steaming basket within the pot. Cover and let steam for 2-3 minutes. The greens will go from their raw color to a very brilliant green, then a deeper green.

For the Hijiki Sauté

1Sea Vegetables are enriched with all the minerals that support life and in fact have 20 times more minerals than land vegetables. Minerals like calcium, iron, potassium, iodine and magnesium, not to mention the trace minerals so necessary for body functions. This is an incredibly nutritious packed food. Sea plants do not absorb pollution from the ocean the way fish do. Sea vegetables have a great ability to remove radioactive and metallic poisons from the body, especially the kidneys. High in Vitamins A. B .C .D .E. and K. sea vegetables can help the body dissolve fat in and around various organ systems of the body. Sea plants also contain chlorophyll, which aids in the production of hemoglobin, strengthening red blood cells.

2Heat the stock or water in a pan over medium heat. Add hijiki and cook, stirring about 5 minutes. Add mirin and enough water to half-cover the hijiki and simmer over low heat for 20 minutes. Add onion and carrot, season lightly with soy sauce, cover and simmer for 10 minutes. Remove the cover and allow to cook until any remaining liquid has been absorbed. Transfer to a bowl and serve on top of some freshly steamed greens and sprinkle with toasted sesame seeds.