Given all the advice I’ve gotten to rid my system of heavy metals (and radioactive elements – and keep them out), I’ve taken to eating seaweed salads on a pretty regular basis.

Seems seaweeds have a real knack for drawing heavy metals, et. al., out of sewer systems – and human bodies. They hide no secrets, and carry with them the histories of the systems they’ve travelled through. Just such a confession does a body good.

Not to mention my Chinese Doctor here in Vegas keeps reminding me they’re jus’ plain ol’ good for my type as well as my biochemical makeup, and there’s nothing like a really healthy seaweed salad to remineralize the works while wicking out the baddies.

This recipe is one which I categorize as On-The-Fly – that is, you add ingredients, not in exact amounts, but in relation to each other, depending on what you have on hand. It is entirely flexible, but here’s where I start (and by all means, use organic wherever possible):

You’ll also want to have on hand:

Pour your dried seaweed of whatever type into your glass storage container, just enough to cover the bottom, as in the middle thumbnail shot, above. Next, add about 1/2 – 3/4 inch of spring water. You’ll see the seaweed start to rehydrate, which is cool to watch. Cover loosely with the container’s lid and give it 20-30 minutes to totally rehydrate, stirring it around midway just a bit to distribute the water evenly and make sure there are no dried holdouts. It should look like this:

If there’s any excess water, drain it off into a shot glass and drink up – it’s got plenty of minerals, so don’t let ’em go to waste:

Now you’ll add your greens and/or veggies – if you buy them pre-packaged, it’ll save you loads of time, if you chop ’em yourself, just eyeball the amount you’ll need. I add enough cabbage to fill the container so it’s slightly heaping:

Don’t worry about everything fitting – the next step, you’ll use a pair of kitchen shears (or a very clean pair of office scissors) to “scissor” the cabbage so it starts to reduce in volume – and look more like confetti. I also rinse and add a healthy fistful of mixed salad or microgreens and scissor them a bit as well to de-vol:

You’ll start noticing how the salad is becoming more dense after adding and scissoring. This creates the best conditions for spicing and marinading. To start, drizzle some olive oil over your scissored veggie-rehydrated seaweed mix:

At this point, I’ll show you the spices I like to use at the moment – Fresh & Easy’s Rustic Tuscan, which has a selection of dried Italian herbs, vegetables and sea salt that makes this salad a winner. Pour enough on to give the top a nice coating, for flavor’s sake:

To finish out the marinade, drizzle vinegar over the whole thing. How much olive oil, spices and vinegar do I use? Approximately just under one tablespoon of olive oil, around the same for spices and slightly more for vinegar. It’s pretty scant, but these ingredients are the ones I’d categorize as “add to taste” – so start small, and if you don’t think there’s enough flavor, add a little more vinegar and/or spices later on.

Finally, gently and ever so slightly stir around your salad, just enough that the dried herbs and spices get mixed up in the oil and vinegar – they’ll need time to reconstitute, longer than the seaweed.

Once your mix is slightly stirred, secure the lid onto the container and place the whole container into the fridge for a few hours. At that time, take it out, stir it around so that everything is uniformly mixed together, then place it back into the fridge for another hour or two.

In just a few hours, the marinade will work its wonders and you’ll have a healthy salad to eat for days. And it can be extended or stretched to save you time and money – if you have extra chopped veggies or greens – or any old veggies that need using – you can add them and just a little more vinegar, oil and spices, stir them around, and you have salad for another couple of days.

Enjoy!

Yours in Great Health,

Alison