Real Food Rehab

No rigid rules, labels or dogmas.... just REAL food, for your body, mind & soul!


Today's menu inspiration comes from a song that has been rolling around in the back of my head for about a week. Listen to the above video for the details......

Succulent Seaweed Salad

3/4 ounce dried wakame seaweed (whole or cut)
3 tablespoons rice vinegar (not seasoned)
3 tablespoons Nama Shoyu, Wheat Free Tamari or Coconut Aminos
2 tablespoons Asian sesame oil
1/2 teaspoon agave nectar
1 teaspoon finely grated peeled fresh ginger
1/2 teaspoon minced garlic
1 small tart apple (1/4 pound), such as Granny Smith
2 tablespoons scallions, thinly sliced
2 tablespoons chopped fresh cilantro, chopped
1 tablespoon sesame seeds

Soak seaweed in warm water to cover, 5 minutes. Drain, then squeeze out excess water. If wakame is uncut, cut into 1/2-inch-wide strips.
Stir together vinegar, soy sauce, sesame oil, agave, ginger, and garlic in a bowl until sugar is dissolved. Cut apple into 1/4-inch dice and add to dressing with seaweed, scallions, and cilantro, tossing to combine well. Sprinkle salad with sesame seeds.
Rainbow Rolls

4 sheets of raw nori
1 small mango, peeled & julienned
1 carrot, shredded
1 red bell pepper, julienned
1/2 cup purple cabbage, shredded
1 avocado, sliced
Handful of sprouts (mung, daikon or sunflower work nicely)

Blue Green Pate
1/2 cup sunflower seeds, soaked & drained
1/2 cup almonds, soaked & drained
1 tablespoon fresh herbs of your choice
1 tablespoon lemon juice
2 teaspoons Nama Shoyu, wheat free tamari or Coconut Aminos
1/2 teaspoon fresh ginger
2 teaspoons spirulina or blue green algae (can substitute kelp or dulse granules)
pinch of sea salt
Spread some of the Blue Green Pate on your raw nori sheet. Add little bits of the roll stuffings of your choice. I started with basil/mint leaves, sprouts, mango, carrots, re bell pepper and avocado. 
Here is a raw sushi rolling technique video if you're like me and think you just might screw it up.  Regardless of how tight you roll, this entrée will delight and satisfy.
Dipping Sauce 
Inspired by Natalia Rose
1/4 cup Nama Shoyu, Wheat Free Tamari
1/4 cup organic maple syrup
1/2 small garlic clove, minced
1/2 teaspoon fresh ginger, finely minced
1/2 teaspoon, sesame oil
Put all ingredients into a blender and combine, or whisk together in a bowl until well combined.

Lemongrass Mint Cooler
2 six inch stalks lemongrass, crushed
2 slices fresh ginger
1 cayenne pepper, sliced (any pepper variety with heat will do)
1 sprig fresh mint
4 cups water
1 -2 tablespoons raw honey
chilled sparkling water
1 lime juiced
lime slices and fresh mint for garnish
In a sauce pan, steep the crushed lemongrass, ginger, pepper, mint, water and honey for a couple of hours on the lowest heat setting. Cool.
Strain this mixture into a glass jar and refrigerate.  
To serve, pour the lemongrass infusion over ice, adding a bit of fresh lime juice and sparkling water to finish. Garnish with a sprig of free mint and a lime wedge. 
And in case you are curious:


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That is awesome! I love it. That made my morning. I could see you now jumping around Hong Kong....Garden...oo oo ooo oo oo oo. Beautiful! The menu was awesome too!

Penni said:

Angelique Miller said:
Thanks for the seaweed salad -- I'm always looking for seaweed recipes and those look pretty good!
I haven't heard Siouxsie in ages....makes me want to try out an 80's alternative station on Pandora and see what they spit out. Had to laugh when my 18 yr old niece was singing along to 80's songs with me in the car the other day -- she knew as many words as me! Would love to see a pic of Circus Circus sometime, Penni :)
Awesome Penni! I'm going to make this for dinner tonight. I'll have my husband roll the Rainbow rolls up for me though, he rawks at it! I'll be putting on some Banshees today as well! Thank you & I love you!
Your band must have been pretty good! That kind of sounded like a hard song!
I used to be in a garage band, in San playing violin, singing and playing small percussion instruments in the 70's. We played a lot of Eagles and Santana, plus stuff my husband and I wrote.
You've got me so inspired with these rainbow rolls I'm madly rushing around to get the pate & everything done before the power gets cut off at 8.30 this morning (they're replacing poles out front). I'll be off uncooking these to see me through my fridgeless day, see you all tonight when I'm powered up again! (I hope)
Had the Seaweed salad for dinner, it was very good. I added marinated & dehydrated portobella mushroom, avocado, and hemp seed. Thanks for the recipe.
I really needed this idea... I have most of this stuff! Yay!
Penni! I made this seaweed salad to have for lunch this week, it's delicious! I omitted the green onions (because I didn't have any) and added in zucchini (because I did have some) and am pairing it with spicy mushroom and sunflower seed burgers. Yum!
Love the menu! Nothing like the approval of a group
of teenagers :)
Of the teenagers who ate and enjoyed the rainbow daughter was not one of them....LOL! She is totally OVER my fascination with "health food." But we were all 17 once. I pray that one day she'll have an appreciation for what mom creates in the kitchen. But at least her friends think it's cool!

marisa horner said:
Love the menu! Nothing like the approval of a group
of teenagers :)
Made these yesterday, as planned, and they're fantastic to bring to work! Sitting on the windowsill beside my desk as we speak... I had to seal up the container so we stopped at just taste testing two yesterday.
Made the Rainbow rolls tonight for dinner, they were delicious!

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