Tag Archives | seaweed

Asian Cucumber & Daikon with Sesame Nori Dust

Asian Cucumber and Daikon with Sesame Nori Dust

Do you ever feel like a glass or bottle of water has followed you around all day without ever actually being consumed? You know you should be drinking more water but for some reason actually drinking it never happens? This is really common, and eventually your body stops giving you strong thirst signals (unless you’re already quite dehydrated). The more you drink, the more water your body will ask for.

Asian Cucumber and Daikon with Sesame Nori Dust

This applies to everyone (I personally can get very lazy in the water department), but if you’re going through cancer treatment, with all of its side effects, it can be extra challenging to stay hydrated.

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Mineral-rich Vegetable Broth (and Miso Soup)

The recipe I am sharing with you this week is almost always in my freezer, my clients’ freezers and simmering in my slow cooker. It is not always exactly the same, depending on what I have on hand and what I am using it for, but it is always filled with vitamins and minerals, easy to consume and very diverse.

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It is a vegetable stock, but even better. It’s made with lots of mineral-rich sea vegetables, the aromatic and powerful members of the allium family (onions, leek, garlic), the anti-inflammatory rhizome dream team (ginger and turmeric), immune-boosting shitake mushroom stems (you know, the part we sometimes throw out…), and of course, lots of clean, hydrating water.

I might be making this up, but I feel like ‘stock’ is a base to be made into something else (soup, sauce, stew) whereas ‘broth’ can be enjoyed as it is. This recipe can be both. On its own, with the help of a pinch of salt (and some turmeric –activating black pepper), it is a clean, flavourful, hydrating way to sip your nutrients. Especially when you might be going through a time when eating food and drinking water is not your favourite thing to do.

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The Salt Conundrum (Seaweed Salt)

Of all of the foods that are considered ‘bad for your health’, the one I find the most challenging to avoid is not chocolate. It isn’t refined sugar or bacon either. It doesn’t even have a flavour all its own, but selflessly gives a small boost to all other flavours. It is salt, the high heel shoes of the culinary world. Much like heels, salt needs to be used in moderation. If you use it too often, your taste buds adapt, and you will require more salt to avoid your food tasting bland (or feeling short in a pair of flats….).

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By avoiding processed foods and cooking from scratch, you are able to avoid added sodium (and so much more). Clearly we are big proponents of cooking from scratch, here at TCCK, but we also want the food you make to taste delicious, so that you WANT to eat it. How else are you going to get all of those cancer-crushing, bio-available nutrients into your body?

So maybe small amounts of high quality, mineral-rich, additive-free sea salt would be ok. Derived from the cleaner oceans of the world, where the air is warm enough to evaporate the water off naturally, so that no de-mineralizing boiling needs to take place.

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Soup-Greening (Pea & Spinach Soup)

More of a concept than a recipe, this post is paying homage to the green smoothie and all of its chlorophyll-ific powers, by lending the same concept to a different dish. Meet the green smoothie’s lower glycemic, gently cooked cousin: green soup. Greens soup. Green smoothie soup…I’m still working on it.

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You can start with any soup, much like a green smoothie can have any fruity base. If you want the vibrant green, use lighter coloured, low acid vegetables as the base (onion, leek, sun chokes, artichoke). Know that if you use a tomato soup base (much like using a berry base in a smoothie) you will wind up with something delicious, that could possibly resemble swamp water. Although I do think that the ‘you eat with your eyes’ concept applies less to the person cooking the food (if you know what went into it, and that it is going to taste delicious, it will, even if it’s not pretty, right?) if you are cooking for someone else who may be feeling under the weather and doesn’t feel much like eating, it will be harder to coax them in with swamp water-looking delicious food, than with delicious-looking delicious food. Trust me.

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Any greens will work, although spinach will get the smoothest, especially if you don’t have a high-powered blender. It is also quite bland, which can work in your favor. The up-side of making a green soup rather than a green smoothie, is if there are green bits that won’t blend in smoothly in your sad-ish blender, they will still steam and mellow into the soup. Anyone ever try to blend kale into their smoothie while on vacation using a blender from the 80’s? It feels like you are eating lawn trimmings. Like a cow. Again, you won’t have that problem here, give kale, swiss chard, mustard greens, and collards a try. Just keep in mind, they will impart their flavour into the soup.

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