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Skya

Seaweed Dish

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Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1½ cups dried wakame flakes
  • Optional: ½ cup dried arame or hijiki
  • 1 medium onion, chopped
  • ½ pound carrots, grated (about 2 medium carrots or 2 cups grated)
  • 1 cup green peas
  • 4 tablespoons organic butter from pasture fed cows (coconut oil or ghee is an alternative)
  • 1 teaspoon sea salt, or to taste

Method
 

  1. Start by soaking the seaweed in a medium sized bowl with about 4 cups of water.
  2. Sauté the onions in butter on medium high heat until they are soft and just starting to caramelize.
  3. Then add the grated carrots, peas and sea salt, cooking until soft, about 5 minutes.
  4. While the vegetables are cooking, drain the water from the seaweed using a colander or mesh strainer. (Reserve the seaweed soak water for your garden or potted plants. They love the minerals!)
  5. When the vegetables finish sautéing, add the rehydrated, drained seaweed. Mix well and continue to cook for a few more minutes. Serve warm or chilled.

Notes

I like to make big batches of this recipe since it's one of my daily staples. It will last almost a week in the fridge, but you can definitely freeze it for later. I measure out 4 cups, put it in a gallon freezer bag and flatten it so that I can stack multiple bags in my freezer. Flattening the bag makes it easy to tear off a one serving piece that can thaw quickly on the stove.