Healing Properties:

Wakame:  The Japanese use wakame to purify mothers’ blood after childbirth. It is high in calcium, iron and iodine, and has been linked to treatments of cancer and weight loss. Because of its high nutritional value, wakame is really useful in detoxification programs.

Kale: Kale contains a potent glucosinolate phytonutrient, which actually boosts and body’s detoxification enzymes,  clearing potentially carcinogenic substances more quickly from your body. (For more information, see Vibrant Dish)

Avocado: The nutritional value of avocados is so high that in certain parts of the world babies are weaned using mashed avocado. The fruit is traditionally used to cure skin ailments, and can be applied directly to the skin for rashes or dryness. (For more information, see Oohoi)

Notes:

Always use organic tomatoes, alfalfa and kale where possible, as these vegetables are highly absorbent and will soak up all of the  wicked chemicals and pesticides used in commercial farming.

(Serves 2, or 4 as a side salad)

Base Ingredients:

10 leaves of kale, roughly torn

1/2 small cucumber, sliced finely

2 big handfuls freshly sprouted alfalfa

1 avocado, diced

1/2 small chili, finely diced (depending on your spice register)

1 handful firm tofu, diced

Smashed toppings:

1 handful black pitted olives, halved

1 handful cherry tomatoes, halved

Pinch of rock salt

Cold pressed extra virgin olive oil

Dash of Tamari

Seaweed:

1 handful wakame

1 piece of nori, shredded

Cold pressed extra virgin olive oil

Water

Juice of 1/2 lemon

Tamari

Seed / Nut Toppings:

Handful of mixed seeds – I like to use pumpkin, sesame, linseed and pine nuts. Toast using a dry pan on medium heat for a more crunchy texture.

Method: 

1. Combine all base ingredients in a large bowl

2. In a separate bowl, combine the olive oil, lemon juice and tamari. Whisk until combine. Add wakame and nori, ensure that all is coated in the liquid. Allow to sit for 5-10 minutes, until the seaweed as softened.

3. In a third bowl, place the olives, tomatoes, oil and tamari. Using a mortar and pestle, smash the olives and tomatoes until broken into pieces. Add to the base ingredients. Mix.

4. Take the seaweed out of the liquid, shaking any excess moisture off. Add to the bowl. Mix gently.

5. Sprinkle with seed mix and serve.

Enjoy! J x