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. Remember, 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. Sure, 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…well, seaweed. 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. It’s vegan, 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, calcium, 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. Five (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. Good luck!
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. agave nectar
1 Tbs. toasted sesame oil
½ tsp. fresh ginger, grated
1 garlic clove, grated or minced
1 large carrot, peeled into long strips
Scallions, for garnish
Toasted sesame seeds
Put the dry seaweed in a bowl and cover with cold water. Let sit for 5-10 minutes, depending how tender you want it. Drain the water and squeeze out any excess liquid. Set aside.
In a bowl, combine the rice vinegar, soy sauce, agave, sesame oil, garlic and ginger. 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” Word: Say it. Eat it. Live it.
- 1 oz. (20g) dry Hana Tsunomata seaweed
- Cold water
- 2 Tbs. rice vinegar
- 2 Tbs. gluten-free soy sauce
- 2 Tbs. agave nectar
- 1 Tbs. toasted sesame oil
- ½ tsp. fresh ginger, grated
- 1 garlic clove, grated or minced
- 1 large carrot, peeled into long strips
- Sliced cucumbers
- Scallions, for garnish
- Toasted sesame seeds
- Put the dry seaweed in a bowl and cover with cold water. Let sit for 5-10 minutes, depending how tender you want it. Drain the water and squeeze out any excess liquid. Set aside.
- In a bowl, combine the rice vinegar, soy sauce, agave, sesame oil, garlic and ginger. 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.
I plan to take my meditation practice more seriously this year. I’ve been rather down in the dumps this past year and I need to work on ME. I need to sit with myself and listen instead of ignoring me.
My personal goals for this year are to eat more healthy and to hike more (and more places)
My New Year’s resolution is to be more mindful of what I am eating, what I read and what I listen to.
My new years goal is to try more new foods and recipes that are plant based/vegan.
My resolution for the new year is to eat less sugar! Thank you for the giveaway. =)
While I already eat vegan I tend to rely on the processed food for ease of time. I really want to eat more plant based whole foods this year. =)
My resolution is to maintain body and mind positivity.
my resolutions are to make MORE VEGANS!!!!
My resolution is to eat more whole foods, and less processed.
My new years resolution is to exercise more and include more vegetables, and not worry about carbs being “bad”. I think I’ll be more likely to stick with healthy eating if I don’t worry about every little thing.
One of my New Year’s resolutions is to learn to cook more vegan meals. Tonight I’m trying your tofu scramble! Would love to cook with this new seaweed.
My resolution is to go from Vegan to Whole Food Plant Powered – no sugar, lower fat, no processed foods- make vegan products myself. So many good recipes out there for vegan pantry items!
I fell in love with fresh seaweed when we were stationed in Hawaii for 2 1/2. years. I bought it fresh at the farmers market. I buy the dried seaweed now, but there is something about the fresh that I still long for. Being a landlocked desert dweller doesn’t help. It is good in any form. I use it a lot to season curries and lentils. I found packets of seaweed salad that I enjoy for lunch.
My resolution is to simplify my life and reduce the number of items I own.
I resolve to bring more diversity to my diet, experiment with foods I’ve never tried, and get more sleep!
FOR THE NEW YEAR I PLAN TO REVERSE MY HEART DISEASE WITH A PLANT BASED DIET. I LOVE SEAWEED AND PLAN TO INCLUDE PLENTY OF IT IN THIS WAY OF EATING. MY FAMILY HAS ALL PASSED AWAY FOR HEART DISEASE BUT WITH THE HELP OF EATING CLEAN AND SIMPLE AND HEALTHY I WILL BE HERE TO CELEBRATE THE NEXT NEW YEARS. THANK YOU. LEE
My New Year’s resolution is to find joy in everything. I think all of the other “stuff” will fall into place if I’m happy. 🙂