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Alee’s Healing Recipes : Seaweed salad to convert anyone!



The Very Best Seaweed Salad (to convert anyone)

This recipe has gone through many incarnations and has always been a friend-family-client favorite since I started making it in 2006. The longer it sits the better it tastes- perfect to have in the fridge to start the week or for a party/BBQ. You will be pleasantly surprised when even the pickiest eater warms up to this deeply nutritious and super tasty dish. You can pair it nicely with chicken or fish or top it with hemp seeds or tempeh strips to keep it fully vegan. I also enjoy adding tahini for a creamier salad.

This is THE seaweed dish for people who think they don't like seaweed! The trick is neutralizing the "sea" flavor with toasted sesame oil, among a few other special additions.

This is also a great recipe to share right now because our body is going into detoxification mode even though the weather hasn't quite caught up yet. When it is still chilly out in can be too cooling on the body to eat a lot of raw produce or juices. Because this salad is lightly cooked it's perfect you are craving a cleansing spring food but the weather is still cold or even snowy like here in Chicago.

If you are looking for more delicious and detoxifying recipes, sign up for my Spring Into Receiving Group Cleanse here. You will receive dozens of my personally developed recipes that come from nearly a decade of leading clients through physical and energetic cleansing programs. We begin LIVE the first week of April, but you will have the content and recipe to use anytime you want a boost!
This particular version of the seaweed salad also has collard greens, pickled lemon, ginger, carrots, umi plum vinegar, barley and sesame seeds . This aids in healing the the thyroid and intestinal tract, draining heat and inflammation, replenishing the adrenal glands and mineralizing your body. And best of all, a serving of this literally has about four times more absorbable calcium than milk could ever hope to have. (Sea weed and collard greens contain more calcium than ANY other food, including dairy... yes, for real!)

1 bag of organic arame seaweed; I like to use Emerald Cove Organic brand
4 carrots, choppedĀ 
1 bunch collards greens, with stems sliced out, rolled up and sliced into shreds
2-3 scallions, finely chopped
1 cup cooked barley
5 pickled or preserved lemon slices, chopped
4 tablespoons pickled or shredded ginger
1/4 cup toasted sesame
3 hearty shakes of umi plum vinegar or soy sauce
4 tablespoons sesame seeds


Dump out bag of seaweed into a bowl of cool water and soak for 15 minutes.

Meanwhile, toss carrots and collard greens in a large man on medium heat and cover with about 1/2 cup of water. Let cook for 5-7 minutes, stirring ever so often.

When greens are bright green and soft, add in barley, lemons, ginger, sesame oil, vinegar or soy sauce and the drained seaweed. Turn down the heat to low.

Transfer to bowl or serving dish, and toss with scallions and sesame seeds. Salad will stay fresh and delicious for about 4 days and can be frozen.

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