Sea Palm
Spicy Sea Palm Salad
(serves 6-8) Ingredients: 1/2 to 1 oz Sea Palm (crumbled) 8 oz spaghetti or soba noodles (broken in half) 2-3 Tblsp. hot pepper sesame oil 2-3 Tblsp. sesame oil or olive oil 2-3 Tblsp. shoyu or tamari sauce 1-2 Tblsp. maple syrup or natural sweetener 2-3 Tblsp. vinegar 2 cloves garlic (minced) 2 Tblsp. ginger
Shiitake Potato Salad with Sea Veggie Gomasio
2 pounds potatoes, cubed with peel on 1 cup (or more) shiitake mushrooms, sliced ½ cup rice vinegar (plain or seasoned) 4 Tablespoons sesame oil 2 Tablespoons tamari 2 cloves garlic crushed 1 teaspoon Dijon mustard 3 Tablespoons chopped parsley 3 Tablespoons Sea Veggie Gomasio 2 Tablespoons chopped green onions (optional) Cube and steam potatoes.
Sea Palm with Sweet Potatoes and Black Beans
Serves 4 Ingredients ¼ cup dried Ocean. Harvest Sea Palm crunched into small pieces 2 Tbsp. Extra Virgin Olive Oil 1 cup leeks, thinly sliced, or 1 chopped onion 2 cloves garlic, thinly sliced 1 Tbsp Mirin 15 ounce can Black Beans (drained with liquid reserved) 2 Tbsp. Tamari or Shoyu Soy Sauce 1 Tbsp.
Fermented Sea Palm Salad
Makes 6-8 Servings Ingredients 1-ounce dried Sea Palm fronds 1 carrot 1/4-1/3 head Napa cabbage 1 clove garlic crushed 1 teaspoon fresh minced ginger 1-2 teaspoons sesame seeds ¼ tsp red pepper flakes 1 Tablespoon salt Directions
