Raw zucchini noodle salad of sea vegetables, nuts and seeds

This living salad is one of the highlights of my Surf Spa Food menu. Best to buy activated nuts and seeds for this if you don’t have a dehydrator to do it yourself. In this episode of HealthtalksTVs Nat Kringoudis and I talk about the healing properties of sea vegetables.

Here’s a excerpt from my book The Healing Feeling which you can buy here. Sea vegetables have long being a source of great healing properties in the East since 3000 B.C., and now contemporary cuisine has begun to embrace these mineral rich marine algae with abundance. They possess a highly concentrated source of nutrients, including high protein and iron content, with high levels of manganese, potassium, phosphorous, sodium, zinc and calcium.

Hijiki and nori seaweeds contain sizeable amounts of vitamin A, B, C &D, and are one of the few plant foods to produce vitamin B12, making it an excellent addition to a vegan diet. Nori is extremely high in protein and may also be used crumbled over salads and soups, while hijiki is rich in fibre, iron and calcium and has a sweet delicate flavour.

They are considered to be contractive and have an alkalising effect on the blood and, according to Paul Pichford who I certified with as a whole foods practitioner, “contain mucilaginous gels which may have a rejuvenating effect on the lungs and gastrointestinal tract”.


Sam Gowing's salad of kelp and zucchini noodles with sea vegetables

Sam Gowing’s salad of kelp and zucchini noodles with sea vegetables

Salad of sea vegetables, activated almonds  with kelp and zucchini noodles

3 zucchini
1 packet kelp noodles, rinsed well and drained
Good handful of green leaves, washed and dried thoroughly
1 toasted nori sheet, shredded
1 tablespoon arame seaweed, soaked and drained
1 tablespoon wakame seaweed, soaked and drained
2/3 cup activated almonds, roughly chopped
1 tablespoon pickled ginger, shredded
Edible flowers or micro herbs for garnish

Dressing
1/3 cup macadamia nut oil
2 tablespoons mirin
1 tablespoon tamari
1 teaspoon miso paste
1 teaspoon grated ginger
1 lime, zest and juice

  • Using a vegetable spirooli, process the zucchini into spiral noodles  
  • Rinse and refresh kelp noodles, drain and set aside
  • Combine sea vegetables, leaves and almonds
  • Gently add noodles being careful not to break them up
  • Add pickled ginger
  • Whisk dressing ingredients together well and blend into salad
  • Arrange on a platter or in individual bowls, garnish with flowers or herbs and serveBuy The Book
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