Wakame Pie

Last Updated on Thursday, 4 November 2010 09:57 Written by Flax Thursday, 4 November 2010 01:46

What a title! Total fusion!
American and Japanese cultures blend in one dish. The all American Pie with the Japanese element of wakame, seaweed. A whole new form of globalization. Go teach that Emmanuel! (My husband Emmanuel Navon teaches a class on globalization at TAU)
Plus, check out how many of the Top Ten foods make it into this dish! Seaweed, ginger, turmeric, and flax of course! This might even be a record of how many healthy foods I can sneak into one dish.
The nice part about this dish is that no-one, besides yourself, will even knows that they are eating seaweed, or flax for that matter. Coolest trick in the book. I served this dish for shabbat lunch and I didn’t get a single seaweed comment, and, there is nothing left over. Completely finished, every last drop.
This recipe has two parts but it’s not complicated. If making the crust is too much for you then buy a frozen ready-made whole wheat crust and just enjoy the health benefits of the filling. I promise you, from someone who really can’t bake, thee crust isn’t hard to make, and beginning to end, it adds only 5 minutes extra work plus one extra mixing bowl to wash. If you are up to it, it’s worth the effort because while my recipe calls for olive oil, you know that they are putting margarine (yuck!) in the frozen one.
I also use spelt flour in this dish. Spelt is a grain that is quite similar, both in flavor and in texture to wheat. While wheat is over-used and abused and is now a major allergen, spelt has been largely ignored for the past 100 years or so. This means that our bodies have not developed a resistance to it. In addition, while wheat is a major cause of “dampness” (a Chinese diagnostic term), spelt is not. The major difference that you will see in the baking is that spelt will crumble after 24 hours while wheat will last 3-4 days. The flax-seed will eliminate that problem (no pun intended) and holds the baked goods together , and they will then last longer.
The pie dish is used was oval and quite small. If you are using a 9×11 cake pan you might want to double the crust recipe. If you are left with extra dough, you can use it to make crackers. Just roll it out thin, cut into squares or diamonds, brush with olive oil and sprinkle with sesame seeds or za’atar.



1 cups spelt flour
1/4 cup olive oil
1 tbsp ground flax-seed
1/2 tsp Atlantic grey sea salt
3 tbsp hot water
1/2 cup water (apx.)

Soak the flax-seed and the salt in the hot water for 5 minutes. Mix together with the remaining ingredients until you have a smooth dough without lumps. Roll out in a thin layer to fit your pie dish or baking tray (any size or shape will work). Prick the dough with a fork and bake at 180c (350f) for 10 minutes. Remove from the oven and fill with wakame filling.

Wakame filling

olive oil
1 onion, chopped fine
3 cloves garlic, chopped fine
1/2″ (1 cm) ginger, chopped fine
1 bundle beet leaves (mangold or kale), chopped
2 carrots, hulienne
1/4 tsp turmeric
salt and pepper to taste
1 tbsp wakame, soaked in cold water for 10 minutes
1 tbsp ground flax-seed, soaked in 4 tbsp water for 5 minutes
1 small kohlrabi, slice into thin rounds, to form a flower shape as the garnish
1 carrot round, thinly sliced to serve as the flowers center on the garnish

Heat the olive oil in a deep frying pan. Add the onion, garlic, ginger and spices and saute for 5 minutes until the onions are soft. Add the beet leaves and the carrots and saute until the beet leaves are limp. Squeeze the wakame to remove the water (the sea is in the water and if you don’t want your dish to taste like a mouthful of the sea then you need to remove the seawater.) and add to the pan. Remove from the flame and mix in the flax-seed. Pour into the baking dish.
Lay the kolhrabi rounds in a circle to form a flower shape. Place the carrot round in the center of the circle. Brush the flower with olive oil so that it doesn’t dry out.
Bake in preheated oven at 180 c (350f) for apx. 25-30 minutes.

Serve hot.

Serves 4-6 as a side dish.


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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.


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


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

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Yellow Quinoa

Last Updated on Wednesday, 9 June 2010 12:38 Written by Flax Wednesday, 9 June 2010 12:38

Yellow Quinoa

Yellow quinoa is a dish that I make for two reasons. First of all, it’s always nice to have a bit of color on the table. Secondly, you get to use turmeric, something that we should try and do every day.

Why do you need turmeric? Besides the latest studies showing it to prevent parkinsons disease and alzheimers (somthing that none of us want ourselves or our loved ones to ever encounter!!!) it is a natural perservative. That means that it protects your food by killing off the bacteria. Turmeric is natural anti-biotic. It is also anti-viral, anti-inflamatory and helps cure acne and other skin conditions. It is bitter in flavor and helps your body cleanse itself of excess fats and tumors.

There is much more but before I bore you, in a nutshell, that’s why you should use turmeric.


1 onion diced
1 cup quinoa, rinsed (rinsing the quinoa is important to remove the excessively bitter flavor)
2 cups water
1/ teaspoon turmeric
1 tbsp olive oil
1/2 lemon squeezed
salt and pepper

Heat the oil in a pot and stir fry and the onions until transluscent. Add the quinoa, water and remaining ingredients. Bring to a boil and then reduce the flame. Simmer for 10-15 minutes. The quinoa burns if youwait until all the water is absorbed so I always shut the flame while there is still steam coming out of the pot but there is no water visible. Let sit for 5 minutes to complete the absorption of the water.

Serve warm with accompanying side dish or use in a salad.

Serves 4

Note: To make the quinoa stick together to be like a sticky rice, add 1 tbsp ground flaxseed to the cooking water

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