Seaweed Dish
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
Instructions
- Start by soaking the seaweed in a medium sized bowl with about 4 cups of water.
- Sauté the onions in butter on medium high heat until they are soft and just starting to caramelize.
- Then add the grated carrots, peas and sea salt, cooking until soft, about 5 minutes.
- 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!)
- 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.