Here’s a wonderful way to help facilitate your springtime cleanse with seaweed and kale.

From Wikipedia: Hijiki is a traditional food and has been a part of a balanced diet in Japan for centuries. Hijiki is known to be rich in dietary fibre and essential minerals such as calcium, iron and magnesium. According to Japanese folklore, it aids health and beauty and the thick, black, lustrous hair of the Japanese is connected to this regular consumption of small amounts of hijiki.

Kale is considered to be a highly nutritious vegetable with powerful antioxidant properties;  is considered to be anti-inflammatory, very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and rich in calcium. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical believed to have potent anti-cancer properties.

On to the recipe:

Soak 3/4 c dry Hijiki in water overnight.  It will double in size.

Rinse well and toss with 1 large bunch of chopped Kale.

In another bowl mix together:

3T Raw Tahini

3T lemon juice

2T Namu Shoyu (raw enzymatic rich soy sauce)

1/2 inch fresh ginger grated

Combine and mix in seaweed and kale.  Add avocado, chopped cherry tomatoes and pine nuts.

~enjoy!
photo credit: photofarmer via photopin cc