Hijiki Yam Medley

Hijiki Yam Medley

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
Pinch cinnamon

In a small bowl, combine all ingredients and stir gently.

— from Living on Live Food, by Alissa Cohen

 

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