Raw Wakame Cucumber Salad with Pine Nuts

Raw Wakame Cucumber Salad with Pine Nuts

adjustable serving size

2 cups of cucumber, sliced

1/3-cup wakame flakes, soaked 5 minutes & sliced

1 Tbsp. of tamari

2 Tbsp. umeboshi vinegar or lemon juice, adjust amount to your liking

1-cup pine nuts, or use other seeds or nuts, soak overnight

I-2 sprigs of scallions, diced

Optional: drizzles of toasted sesame oil

Preparation: Combine cucumbers, wakame, seeds and scallions in a mixing bowl. Add umeboshi vinegar or lemon juice and mix. Let sit and marinate for about 1/2 hour before serving. Drizzle each serving with toasted sesame oil.

For your convenience I added a link to the ingredients I like to use. 

Wakame sea vegetables have a special place in my Macrobiotic kitchen, as it has many important nutrients like, magnesium, iodine, calcium, iron, vitamins A, C, E, K, D and B2 (riboflavin), and folate and lignans. For more sea vegetable recipes check out my new book The Macrobiotic Kitchen in Ten Easy Steps.

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Macrobiotic Kitchen: Vegan Kielbasa, Pressed Salad and Roasted Potatoes.

Photo copyright Gabriele Kushi 

This is one of my favorite pressed salads done in 30 minutes: Pickled Chinese Cabbage with Black Sea Salt. Meanwhile I roasted Sweet Potatoes with Carrots and Onions with olive oil and white sea salt in a 340 F oven for about 25 minutes and then sauteed a Vegan Kielbasa (high plant protein) till browned. This is an easy tasty meal.

Pickled Chinese cabbage

2 cups of Chinese cabbage

1/2-teaspoon sea salt – I like this black sea salt

1 tablespoon Tamari- I like this
Dash of Umeboshi Vinegar

Preparation: Wash, dry and slice cabbage in 1/2 inch pieces. Mix with sea salt and press by hand. Then add into a pickle press or press with a rock from 30 minutes to one hour.  Keep in a cool place. Pickles last for up to one week.

For further ideas on how to pickle food click to see this video 

Animal production has a big impact on Climate change.

Plant proteins have different combinations of amino acids as animal proteins, which, when combined (i.e. grains, beans, vegetables), complement each other and are considered 'complete' proteins. These complementary plant proteins do not necessarily have to be combined at the same meal because the body stores amino acids and then draws upon these reserves/pools to make the protein complete. In excess, plant or animal proteins can make the body over-acidic so they also need to be eaten in balance with alkaline-producing foods. 

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Wild Foods Recipes from Gabriele Kushi's Kitchen

www.kushiskitchen.com

Wild Foods Recipes from Gabriele Kushi's Kitchen

Enjoy wild foods if you have a bee safe, chemical free garden, yard, or

can gather them in the woods. 

• Pick plenty of wild foods like dandelion, plantain, chickweed or violet young leaves and flowers. 
• Wash all very well and drain. Optional quick steam for dandelion.
• Add these to your raw green salads or a steamed green leafy vegetable dish.
• Get veggis form your own organic garden, natural food stores, or farmers market.
• Add some minced parsley and chives, maybe mint.
• Before serving, dress the dish with sea salt, lemon juice, and extra virgin olive or flax seed oil and mix. 

Click if you like to read more about how to identify, harvest and use wild plants.

Click to view my first Cooking ShowVideo with NOM .

Bon Appetite

Gabriele

www.kushiskitchen.com