UPDATE: Jennifer from Yourfitgrocer.com has been so generous and she says everyone who commented is a winner!! I will be emailing each person who commented for your mailing address. The contest is now closed.
HAPPY NEW YEAR!
It’s a New Year and you know what that means – resolutions. It’s the time of year most people start thinking about how to make changes in all aspects of their lives. Health is often at the top of that list. Many people vow to eat healthier and many opt to give eating vegan a try (YAY!).
So I thought I would spend January, or #VEGANUARY, telling you about some healthy products and offer healthier recipes. Zapamiętać, just because food is vegan, doesn’t mean it’s healthy. I’m admittedly a junk food vegan but I do try to balance that out with some healthy choices.
Today I want to tell you about Hana Tsunomata Seaweed. There’s a food you never hear me talk about. Pewny, I use kelp flakes in dishes but actual whole seaweed? Not usually. But this seaweed is special and the recipe I have for you is delicious.
One of the problems with seaweed for me is that it looks like…dobrze, wodorost. Gray-green and boring. If it’s true we eat with our eyes, my eyes are not hungry for that. But Hana Tsunomata, by Acadian Seaplants, is a beautiful rainbow of colorful seaweed. It’s pink, green and yellow!
Hana Tsunomata is a sea plant that comes from Canada. To wegańskie, kosher, non-GMO, and lower in iodine than other seaweeds. It has no added coloring or dyes. The vivid colors are completely natural. “This gorgeous sea plant with vibrant natural colors, mild taste, gives any dish a distinct crunch texture and a pleasing visual effect. It has been a “secret weapon” of Japanese sushi chefs, now for the first time offered to the U.S. chefs and home cooks with a discerned palate.”
Your Fit Grocer sent me a bag of Hana Tsunomata to try and I made a very simple Seaweed Salad with Toasted Sesame Dressing.
The colors were beautiful – mostly bright pink and green. I tossed the seaweed in an easy toasted sesame dressing and plated it with sliced cucumbers on top of carrot ribbons which added bright orange to the mix.
The salad was really delicious. The seaweed has a lighter taste than others I’ve tried. Plus, seaweed is really healthy. As I wrote in my sea veggies article on One Green Planet, “Seaweed is considered a superfood. The oldest plant family on Earth, sea vegetables are packed withmore nutrients than any other plant. They have been used for centuries to treat many health problems. Sea veggies are a great source of iodine, vitamins A, C, E and B vitamins. They are filled with antioxidants and have detoxification and antibiotic properties. Sea veggies are also rich in protein, wapń, magnesium and fiber.”
You can buy Hana Tsunomata from Your Fit Grocer.
We are also hosting a giveaway so you can try Hana Tsunomata for FREE!
Just leave a comment and let us know what your resolutions are for the New Year. Please make sure your email is in the comment. Pięć (5) winners will be randomly chosen to receive a 50g bag (750 pieces of seaweed) of Hana Tsunomata, a $16.99 value.
Giveaway deadline is Friday, January 8th at midnight (Friday night). Winners can only be in the U.S. and Canada this time. Powodzenia!
Make trying sea veggies one of your new healthy choices this #Veganuary Enjoy the recipe too!
Seaweed Salad with Toasted Sesame Dressing
1 oz. (20g) dry Hana Tsunomata seaweed
2 Tbs. rice vinegar
2 Tbs. gluten-free soy sauce
2 Tbs. Nektar z agawy
1 Tbs. tosty olej sezamowy
½ łyżeczki. fresh ginger, tarty
1 ząbek czosnku, grated or minced
1 duża marchewka, peeled into long strips
Szalotki, for garnish
Toasted sesame seeds
Put the dry seaweed in a bowl and cover with cold water. Niech siedzą na 5-10 protokół, depending how tender you want it. Drain the water and squeeze out any excess liquid. Odłożyć na bok.
W misce, combine the rice vinegar, sos sojowy, agawa, olej sezamowy, czosnek i imbir. Mix well and taste for seasoning adjustments. Toss the seaweed with part of the dressing.
On a platter, arrange the carrot curls and cucumbers. Top with the seaweed salad. Add more dressing as desired. Garnish with scallions and toasted sesame seeds.
The “V” Słowo: Powiedz to. Jedz. Żyć.
- 1 oz. (20g) dry Hana Tsunomata seaweed
- Cold water
- 2 Tbs. rice vinegar
- 2 Tbs. gluten-free soy sauce
- 2 Tbs. Nektar z agawy
- 1 Tbs. tosty olej sezamowy
- ½ łyżeczki. fresh ginger, tarty
- 1 ząbek czosnku, grated or minced
- 1 duża marchewka, peeled into long strips
- Sliced cucumbers
- Szalotki, for garnish
- Toasted sesame seeds
- Put the dry seaweed in a bowl and cover with cold water. Niech siedzą na 5-10 protokół, depending how tender you want it. Drain the water and squeeze out any excess liquid. Odłożyć na bok.
- W misce, combine the rice vinegar, sos sojowy, agawa, olej sezamowy, czosnek i imbir. Mix well and taste for seasoning adjustments. Toss the seaweed with part of the dressing.
- On a platter, arrange the carrot curls and cucumbers. Top with the seaweed salad. Add more dressing as desired. Garnish with scallions and toasted sesame seeds.