‘Skinny’ Seaweed Salads
Bitter Greens & Dulse Salad with Apple-Miso Dressing
Purple-red organic dulse with its soft texture and naturally rich savoury umami flavour is the most popular Atlantic sea vegetable. Many people enjoy chewing dried dulse as it is a very salty snack. Dried dulse snipped with scissors into tiny pieces becomes a salty condiment which may be used to season an array of dishes. Dulse adds a unique flavour accent which perfectly complements potatoes, vegetables, rice, and casseroles. Add to salads, soups, vegetable and pasta dishes, sweet baked potato and stir fries. The possibilities are endless.
It’s summertime (soon)!! even though our climate is lagging behind in some much needed sun this spring but hot weather is on it’s way, or so I am told!
It’s time to detox your body! Toxins affect the proper functioning of our internal system. So even if we eat right, the assimilation of nutrients in the body can become derailed as toxins build up along the intestinal walls. The result? Toxic “sludge” or debris.
We need to “cleanse” our body, to flush out harmful toxins, so we stay healthy and rejuvenated. An effective system cleansing zeroes in on proper elimination (colon) and detoxification (liver).
Fibre provides the “bulk” that aids in regular bowel movement and one of the best sources of fibre are sea vegetables. These astonishing sea vegetables help rid the body of heavy metals like lead, mercury and other pollutants. These toxic elements are converted into harmless salts that our bodies simply flush away.
Summertime lunches and dinners should be served with an appetizing salad. This kind of food will keep us cool along with lighter cooking styles. Be creative and try the amazing array of tasty seaweeds, oils and vinegars available from Clearspring.
My absolute favourite dressing is their Ume Plum seasoning that I use regularly, it brings your taste buds alive. Use nuts and seeds such as toasted pumpkin, sunflower and sesame seeds to add some ‘crunch’ to your salads. Crunchy, Chewy and Creamy are basic textures we need to feel satisfied. Add some ‘living’ sprouts, I sprout mung beans, alfalfa and broccoli seeds, they add taste, crunch and deliver wonderful health benefits
The body enjoys the variety of cooked and fresh foods so mix and match throughout the summer to keep your digestive system strong.
Eating a low-calorie salad before your main meal can help you to lose weight and ensure you get recommended daily intake of vegetables and sea vegetables. And it’s not rocket science as to how it works for weight loss, the key is the sheer volume of a salad, which makes you feel too full to overeat when it comes to your main meal. You need to make sure you don’t drown it in a fatty dressing though – a little of Clearpsrings extra virgin olive oil or their omeg-a-day flax oil along with a dash of ume plum vinegar makes the perfect healthy accompaniment to a fresh salad.
1/2 cup Clearspring dulse fronds, soaked for 1-2 minutes, then cut into bite size pieces
2 large handfuls peppery rocket or arugula or other salad greens
1 stick celery, finely sliced
1 carrot, shredded
1/4 cup toasted walnut halves
Place the greens and dulse in a salad bowl along with the celery and carrot. Drizzle on the dressing and toss well. Taste and adjust the seasonings. Garnish with the toasted walnuts.
Ume Plum Vinegar & Apple-Miso Dressing
2 tsp Clearspring omeg a day flax oil
2 tsp Clearspring Ume plum seasoning
1 tsp Clearspring sweet white miso
2 tbsp. organic apple juice
¼ cup filtered water
Blend all ingredients together and drizzle over the salad
Yields 4 Servings
In good health