Lean Green Pasta

With a crying infant on my arm, I definitely won’t be reaching a heightened level of domesticity anytime soon. Which is why I love this dish – it’s semi-homemade, nutritious, and effectively wow(s) my skeptical carnivore friends to even consider going partially vegetarian. You can opt for homemade pesto or store-bought pesto, whichever floats your boat. And… did I mention that it only takes 15 minutes to make?

1/2c. Pesto Sauce (Store-Bought, Homemade)
Black Sesame Seeds
2 tblsp. Extra Virgin Olive Oil
1/2 Lemon
12oz. Kelp Noodles
1 tblsp. Baking Soda

Prep
Soak the kelp noodles in a medium bowl of warm water. To the water, squeeze the juice from 1/2 the lemon, and add baking soda, swirl to mix the contents. Soak the noodles for 15 minutes until they turn nice and soft.

Assembly
Drain the noodles. Add pesto sauce to the kelp noodles and massage thoroughly. Top off the dish with a generous sprinkle of black sesame seeds. Enjoy!

Skinny Salad

I recently shared the recipe for a Hearty Postpartum Soup with kidney beans to promote protein and breast milk production. Let’s face it though. A bowl of simmering soup on a scorching hot day? No thanks.

So here’s a light, refreshing salad instead. Just like the soup, it uses a ton of seaweed – perfect for nursing moms and moms who are going through epic hair loss. Not to mention, this salad has an optimal nutrient to calorie ratio, which is perfect for weightloss. Seaweed provides a ton of nutrients: calcium, iron, and iodine. We begin the salad with fresh ingredients.

Cherry Tomatoes
Bean Sprouts
White Onion
Wakame Seaweed
Sesame Seeds
Sesame Oil
Unfiltered Apple Cider Vinegar
Sea Salt

Preparation
Soak the wakame seaweed in a bowl of warm water. While the seaweed is soaking, cut the cherry tomatoes lengthwise and onions into thin slices. Rinse the bean sprouts under cold water, then using my half-boil & half-steam method, cook the sprouts. Rinse the sprouts and seaweed respectively with cool water until the water turns clear. Squeeze out the excess water when done.

Simple Assembly
Assemble the salad in a medium bowl to prevent the salad from spilling over. Add the seaweed, sprouts, onion slices, and tomatoes to the bowl. Add in two tablespoons of apple cider vinegar, one tablespoon of sesame oil, and a sprinkle of sea salt. Mix together using hands or utensils.

What I love about this salad is that you can easily incorporate or remove ingredients as you wish. Some of my favorite things to include: cucumber, steamed bok choy, mung beans, alfalfa sprouts, kimchi, sprouted tofu. Garnish the salad with the desired amount of sesame seeds. Serve the salad chilled and enjoy with a green juice!

Postpartum Soup

You’ll often hear Korean elders preach about the magical power of seaweed. This postpartum soup (consumed on birthdays as well) is traditionally believed to restore the blood loss from childbearing and aid in breastmilk production. The standard version calls for either shellfish or beef, but my friend created an alternative plant-based version using kidney beans. Start with simple, wholesome ingredients.

Organic Vegetable Stock
Wakame Seaweed
Dried Shiitake Mushrooms
Sesame Oil
Garlic Powder
Kidney Beans
Soy Sauce

Preparation
Soak three shiitake mushrooms and a handful of seaweed (varies) in warm water for 15-minutes, then rinse thoroughly. Open package of kidney beans and rinse them until the water runs clear.

For the broth
Heat 2 cups of organic vegetable stock and add one cup of water to the stock. Add the soaked shiitake mushrooms to the stock. Heat on high heat until the stock boils, then turn down the heat to medium-low. Add half of the rinsed kidney beans to the stock.

For the seaweed
In a medium frying pan, heat three tablespoons of sesame oil on low-medium heat. When the sesame oil is hot (you can test this by tilting the pan to see how quickly the oil spreads), add two tablespoons of garlic powder and the soaked seaweed to the oil. Gently coat the seaweed with the oil, then add all the contents into the stock mix.

Add two tablespoons of soy sauce to the soup and stir occasionally. Heat for 30-minutes on low heat. Serve piping hot with kimchi or fermented kraut and brown rice on the side. Enjoy!