Hiziki, Sweet Potato Crunch

Last Updated on Thursday, 1 July 2010 01:21 Written by Flax Wednesday, 30 June 2010 12:07

This dish is based on a traditional Japanese recipe. It has the wonderful advantage of having it’s two main ingredients on my Top 10 food list.

Hiziki is a seaweed which contains more calcium than any other food. It has 1,400 mg of calcium per serving. Milk on the other hand, contains only 119 mg. per serving. That means that hiziki contains over 10x more the amount of calcuim than milk!

Hiziki, like any other seaweed is cooling in nature, helps the body the body to remove mucus, swellings and tumors, and is useful in the prevention and treatment of cancer. In addition seaweed lowers cholesterol and fat in the blood and is beneficial for weight loss.

Sweet potato’s are one of my favorite vegetables. Orange in color, sweet in flavor and shaped like they spleen, they are one of the best vegetables for strengthening the spleen. They are also wonderful for diabetics as they help in regulating sugar levels. (The stevia in this recipe also is good for diabetics.) It is also rich in vitamin A and helps with night-blindness. Like the hiziki it is also helpful in removing toxins from the body.

Overall that makes this dish a super healthy meal. Oh, and it’s also delicious.


1 tbsp hiziki, soaked in cold water for 10 minutes
1 small onion, slice on an angle into strips
2 medium sweet potatoes cut into “fingers”
olive oil
2 tbsp soy sauce
5 drops stevia or 1 tbsp honey
1 tbsp sesame seeds
1 tbsp rice vinegar

If you want to thicken the sauce you can add 1 tspn of kudzo (arrowroot). Soak the arrowroot in 1 tspn of cold water for 2 minutes and then add to the cooked dish. Of course a different alternative would be to add 1/2 tspn of ground flax seed. Either way would work.

Heat the olive oil in a wok or deep frying pan, add the onions and stir for one minute. Add the sweet potato and cook for 2 more minutes. In this recipe the sweet potato are only slightly cooked and should be crunchy. Rinse off the hiziki and add it to the pan along with the remaining ingredients.

Serve immediately accompanied by rice.

Serves 6


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Asian String Beans

Last Updated on Wednesday, 30 June 2010 11:26 Written by Flax Wednesday, 30 June 2010 11:24

The addition of sesame oil and soy sauce give these string beans an Asian flavor.


1/2 kilo string beans, you can use only green beans , or mix green and yellow beans.
1 clove garlic, pressed
2 tsp sesame seed
soy sauce, to taste
1-2 drops stevia

Snap of the tips of the string beans. Heat sesame oil in a wok or deep frying pan. Add the garlic and wait a few seconds for it to turn slightly brown. Add the string beans and stir fry for 1-2 minutes until the beans turn bright green. Do not overcook the beans they should remain firm in texture. Remove from the flame and add the stevia and sesame seeds.

Serve hot.

Optional: Add hot chili pepper to give it more of a kick.


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