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

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.

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

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!