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.

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.

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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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Sesame Soba Noodles

Last Updated on Monday, 28 June 2010 12:57 Written by Flax Monday, 28 June 2010 12:43

I am always lookiing for alternatives to wheat. Wheat is one of the most abused foods in the western world and so go figure but celiacs are becoming morI think that is why we are seeing so many celiacs these days. How many of you knew even one celiac twentsy years ago?

Even for those of you who are not celiac eating wheat can cause flu like symptoms; excess mucus, feelings of fatigue and just general laziness. This is because eating wheat slows you down and provides a sense of relaxation. It is wonderful to feel relaxed but we are overdoing it. Ask yourself how much wheat do you eat every day? Yes, even whole wheat. Do you eat one serving a day? Two servings a day maybe even three servings a day? For those of you not on Atkins, chances are that you are eating wheat at least once a day. Maybe you need some variety in your diet so that your body doesn’t get overwhelmed with eating the same food all the time and develops an allergic reaction. Celiac disease can develop later in life. I think it is best to eat a large variety of foods and not overwhelm our systems with too much of one kind.

Here’s an alternative to eating wheat and yet it is familiar enough for people who hate changes to their diet. Soba noodles are made out of buckwheat and, as we all know, buckwehat strengthens is wonderful for lowering high blood pressure.


1 package of soba noodles, (they can be found in healthfood stores or in Asian markets.)
2 liters water
2 tbsp sesame oil
1 tbsp whole sesame seeds
2 centimeter ginger root, grated
1 clove garlic, pressed in a garlic press
2 scallions, sliced on an angle

Bring the water to a boil and add the noodles, cook according to the instructions on the package. Place in a colander and rinse the noodles. Return the drained noodles to the pot. Heat the oil and add the ginger and garlic. Add the noodles and mix in the remaining ingredients.

Serves 4
Serve hot or cold.


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