I was recently reading one of FFC’s nutrition blogs on why we should be eating more seaweed and it inspired this delicious salad. Seaweed provides healthy nutrition with iodine, which helps regulate metabolism and other trace minerals. Incorporating it is actually pretty easy. Here’s how.
Try: Kelp Granules
While seaweed comes in a variety of shapes in sizes, you might be intimidated by a huge, thick kombu leaf. Even Nori sheets might seem daunting to someone just exploring seaweed recipes. For beginners, I’d recommend kelp granules. You can keep a small container in your pantry. Sprinkle your kelp granules on:
- Steamed rice and veggies
- Soba noodles
- Steamed edamame
- As a “last garnish” over a bowl of hot soup
You can find kelp granules in the Asian aisle of most health-food stores or order it online!
Take It a Step Further
My favorite way to enjoy kelp granules? In this healthy, plant-based vegetarian Shredded Broccoli and Cauliflower Raw Detox salad that includes a mix of chopped broccoli, cauliflower, and carrots as a base. Crunchy seeds, nuts, and dried fruits mix with cider vinegar provide the ultimate combination of textures. Kelp granules add a dose of detox with a savory, briny note!
- Level: easy
- Servings: 10
- Ready in: 10 minutes
- Yields: about 10 cups
- 2 stalks broccoli
- ½ head cauliflower florets (about 2 cups chopped)
- 1 large carrot
- 1 bunch parsley
- ¼ cup sunflower seeds
- ¼ cup raw pumpkin seeds
- ½ cup raisins
- ½ cup dried currants
- ¼ cup apple cider vinegar
- ¼ tsp sea salt
- ¼ tsp black pepper
- 2 tsp sea kelp granules
To prepare the vegetables: peel the broccoli stalks and cut the stalk and florets into large chunks. Cut the cauliflower into large pieces. Peel the carrot and cut into 2-inch long pieces.
Set up the widest grate opening on your food processor. Shred the carrots in the food processor. Switch out the grater blade of the food processor to the slicer blade.
Feed the broccoli and cauliflower through the food processor, shaving the veggies with the slicer blade. Remove and place in a large mixing bowl.
Add the remaining ingredients to the mixing bowl the parsley, sunflower seeds, pumpkin seeds, raisins, currants, apple cider vinegar, sea salt, black pepper, and sea kelp granules. Stir well to combine.
Serve and enjoy. This gets even better after it sits for a day.
Chef's tips: to pack more flavor, you can roast the pumpkin seeds and sunflower seeds in a 350-degree oven for 10-15 minutes, until golden brown.
Katie is a group fitness instructor at FFC Halsted Street, and is also a personal chef based in Chicago. She specializes in creating delicious, healthy recipes for those with special dietary concerns like gluten-free, oil-free, plant-based, and low-residue. You can see more at www.plants-rule.com.
Outside of the kitchen, she is a fitness Instructor, with over 15 years of experience in the fitness industry. For fun, she loves to travel. Some of her favorite trips include week of Holi Festival and Curry in Northern India, 4 nights hiking and camping on the Incan Trail in Peru, 10 days of trekking in the Patagonia of Argentina and Chile, and 5 months backpacking through New Zealand.