Originally published in The Raw Gourmet, by Nomi Shannon, this is one of my favorites. This salad has a very unique flavor from the seaweed, yam, and cinnamon.
1 cup hijiki, soaked for 30 minutes
2 cups grated yam or sweet potato
4 Tbs. dehydrated sunflower or pumpkin seeds, or soaked seeds (optional)
1 Tbs. sesame oil
2 tsp grated ginger
2 tsp tamari
In a small bowl, combine all ingredients and stir gently.
— from Living on Live Food, by Alissa Cohen