Sea vegetables have phytonutrients found nowhere else, special types of fibre, and unique carotenoids and polysaccharides, and various polyphenol defense compounds, each of which may have anti-cancer properties. I encourage everyone to try experimenting until you find the sea vegetables that you love and incorporate them into your diet. This dish is my favourite, I could eat it to a band playing, nutrient dense and so tasty. Serve with a bowl of miso soup and some grated daikon.
- ½ pack Clearspring Skinny Soba Somen Noodles
- ½ cup Clearspring Arame Seaweed rinsed
- Filtered water
- ¼ cup Clearspring Sauerkraut
- 2tsp Sesame Tahini
- ½ cup fresh or frozen corn
- 1 thinly sliced spring onion
- Zest from one lemon
- Bring a large pot of water to a boil and cook the soba noodles for 3 minutes.
- Drain and rinse in cold water, set aside.
- Place the rinsed arame in a small pan and add enough filtered water to cover, bring to a boil and simmer on low heat for 15 minutes.
- Gently stir in the sauerkraut, tahini and corn and simmer for 5 minutes.
- Arrange the soba noodles in a bowl and top with the creamy arame.
- Garnish with the spring onions and lemon zest. Delicious.
For over 30 years Marlene has been actively teaching all aspects of health and wellness. Her dietary advice draws from the fields of macrobiotic nutrition, her studies in Traditional Chinese medicine and common sense. Her favourite saying is 'If you don't look after your body, then where are you going to live'.
Her new book "Macrobiotic for All Seasons" is available on her website: