Cucumber Hiziki Salad

Last Updated on Sunday, 10 October 2010 11:55 Written by Flax Thursday, 16 September 2010 01:45

I’ve been reading a lot about seaweed and I realize that I want to be eating three portiions of it a day. There’s only one small problem.

The Taste!

Let’s face it, people don’t normally start salivating when you mention seaweed. If they don’t automatically say “yuck!” then that’s already a good start. People feel so extremely about seaweed that I have heard more than once, “I would prefer to be dead than to eat seaweed.” It’s really a shame.

Taste is a matter of culturization. For example, the Japanese don’t like sweet foods. Give a Japanese kids a lollipop and they will like the color but not the flavor. Give them a pickle, however and they will be in heaven.

Since culturally, we are not used to eating seaweed, I have been looking for seaweed recipes that people might actually enjoy. Here’s one that I have seen devoured.

This salad is very quick to make, and is enjoyable as light summer dish. The ingredients, cucumber and seaweed are both considered to be among the most cooling foods and are perfect for a hot day. While the ginger heats it up a little bit, if it’s too cold for you, add some hot chili flakes to give it a kick.
Ingredients:

3 cucumbers
1 scallion
1/4 tsp hiziki
1 tbsp rice vinegar
1/4 tsp sesame oil or sesame seeds
2 slices pickled ginger
1/4 tsp sweetener, sugar, agave or 2 drops stevia

Soak the hiziki for 10 minutes.
Peel the cucumbers. Slice them thinly, first lengthwise and then the width so that you are left with long skinny slices. Cut these on a diagonal to 1 inch pieces (2 cm). Put them into a serving bowl.
Slice the scallions on an angle to pieces approximately the same size. Arrange the scallions on top of the cucumbers.
Drain and squeeze the excess water out of the hiziki and arrange them on top of the salad.
Slice the ginger into small pieces and place in the center of the bowl in a flower shape.
Pour the dressing on top.
Serve cold.

Note: If you want to cheat and make a quick dressing, just use a tbsp of the pickled ginger marinade. You can add a touch more vinegar if you prefer the dish more sour.

Note: Do not use honey as a sugar substitute as combining scallions and honey will give you a stomach ache.
Enjoy!

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Cold Cucumber Soup

Last Updated on Thursday, 1 July 2010 01:20 Written by Flax Thursday, 1 July 2010 12:19

The temperature was in the 90’s and the idea of cooking was making me lose my appetite. This soup is made in a blender, takes all of 5 minutes and is a great way to cool down. Almost all of the ingredients contain cooling properties and they allow the body to be able to deal with the heat. The cooling foods here are the cucumbers, mint, soy milk and lemon. Just the recipe to cool off on a hot summer day.

Ingredients:

6 medium sized cucumbers, peeled and seeded (you don’t have to seed them but then the soup is a bit more watery).
1 clove garlic
8 mint leaves
2 branches of dill, bottom part removed
1 lemon, juiced
3 scallions
3 cups soy milk
1 tbsp ground flax seed
salt and pepper

Place all the ingredients in a food processor or a blender and puree until smooth. Refrigerate for 2 hours and serve cold.

Serves 4-6

Enjoy!

Note: For a lighter soup, replace the soy milk with oat milk.

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Israeli Salad

Last Updated on Thursday, 24 June 2010 03:13 Written by Flax Thursday, 24 June 2010 03:12

The classic Israeli salad is cucumbers and tomatoes finely chopped, mixed with olive oil, lemon, salt and pepper. Here I stick more or less stick with the classic recipe with a few small additions.

Ingredients:

1 tomato, chopped
1 cucmber, chopped (the smaller kerbie cucumbers work better)
1 tbsp onion, chopped
1 tbsp pickled lemon, cut into small pieces (if your supermarket doesn’tcarry these you can find them in a middle-eastern market, they are also known as lemon baladi.)
1 tbsp finely chopped chili pepper (optional)
olive oil
salt and pepper.

Place in a slad bowl, serve with a middle-eastern meal such as majadera.

Note: The addition of the pickled lemon allows you to remove the tomato if you need to.

Enjoy!

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