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Hijiki-Lotus Root Salad
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Hijiki is strikingly black strands seaweed, with a firm texture and a uniquely strong flavor. It is the richest seaweed in calcium (10 times more than in a cow’s milk) and iron. Hijiki is a great choice when you need to be able to stand up under pressure. Known in Japan as “the bearer of wealth and beauty”, hijiki is traditionally used to strengthen bones, and revitalize skin and hair. It also builds strong intestines.


1-1/2 ounces dry Hijiki
10 slices Lotus root, cooked
1 medium scallion raw, chopped
½ cup green beans, cooked
¾ cup carrots raw, sliced
1 medium cucumber raw, sliced
3 ounces tofu, sautéd
1 Tbs sesame seeds
2 Tbs soy sauce, tamari
1 Tbs sesame oil
1 Tbs champagne vinegar
½ cup apple juice
¼ or less Tabasco sauce
4 ounces daikon, shredded


Soak Hijiki in a warm water for 10 minutes. In a saucepan, add water, apple juice, and soy sauce to cover hijiki. Simmer for 30-35 minutes. If liquid evaporates, add a little extra apple juice or warm water. Drain hijiki and set it aside to chill. Cut tofu into small stripes and sauté it in canola oil for 2 minutes. Season with soy sauce and set aside. Cut the carrots into matchsticks, and green beans into small pieces, and cook them in water for 3 minutes. Slice lotus root and cook it in water for 15 minutes, drain and chill it. Slice the cucumber into matchsticks. Whisk tamari, sesame oil, vinegar and Tabasco, and pour over hijiki and vegetables. Garnish with sesame seeds and shredded daikon.

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