I love using sea vegetables in dishes especially salads. This is a delicious vibrant salad easy to assemble and delicious served on its own as a light meal or as an accompaniment to seafood or poached chicken. I use Clearspring’s bags of sea vegetables which you simply soak in water for a few minutes then drain before using. For more recipes like this see my recipe books including The Raw Food Diet Book and Eat to Get Younger. Sea vegetables are a great source of minerals including iodine important for thyroid function and metabolism. If you want to keep this recipe soy free instead of miso try using a mixture of tahini paste and a dash of fish sauce or anchovy paste for a non vegan option.
Difficulty –Â Easy
Time – 15 minutes preparation
Serves – 2
Sea vegetables are one of the richest sources of iodine, a mineral essential for thyroid function, metabolism and growth. Lack of iodine can affect your child’s brain function and IQ making it a crucial mineral pre pregnancy and during pregnancy. Simply adding a handful of sea vegetables to a soup or salad can be an easy way to boost your intake. Sea vegetables are also packed with an array of antioxidants and minerals making them a natural superfood.
Iodine is not only important for thyroid function. Other tissues that absorb and use large amounts of iodine include breasts, ovaries, brain, skin and thymus gland. Studies suggest that low levels of iodine may increase your risk of breast cancer. You can test your levels with a urine challenge test – contact our clinic for more information
Serves 2
30g mixed sea vegetables
Two large handfuls of rocket leaves
1 ripe avocado
1 orange, peeled
½ red onion, diced
Handful of Sprouted seeds (alfalfa, mung bean etc.)
Dressing
1tbsp white miso paste
½ tsp. grated root ginger
1tbsp xylitol
3 tbsp mirin
Juice of 1 lemon
1tbsp sesame oil
2tbsp olive oil
sea salt and freshly ground black pepper
