Two Cleanse sessions back to back on Saturday and Sunday. Everyone returned from two weeks on the Transition Phase with stories to tell and color beginning to return to their winter cheeks. A lot of cooking for me, and I am always trying new recipes to introduce sea vegetables into peoples diet. I know it takes time to try new foods, but when you know how beneficial they are you are motivated to explore them in recipes.
You’ve probably seen nori at sushi restaurants, and it’s just one of a variety of sea vegetables that can enhance the flavor of your favorite foods and boost your thyroid function. Sea vegetables should be at the top of your list for feeding your thyroid. They contain iodine and have high levels of trace minerals, vitamins, healthy proteins and fats. Our soils are depleted of minerals, plus we drink coffee, soft drinks and alcohol, live under constant stress, and eat refined, acidic foods, which only make sea vegetables such as: arame, dulse, hijiki, wakame, nori and kombu a MUST in your weekly menu plan. The Japanese eat some at every meal and we would be wise to follow them.
So, for the introduction meal to the Cleanse Phase of the Body Rejuvenation Cleanse, I cooked up some spicy lentils (which I have previously posted this recipe), a pressed salad and this delicious combination of tastes using cabbage and arame blended with fennel seeds and curry. The sweetness of the cabbage balances the pungency of the spice and served alone the next day it was even better.
Curried Cabbage and Arame
2 tablespoons coconut or Grapeseed oil
1 onion, chopped
3 cloves garlic, diced
1″ piece fresh ginger, peeled and diced
1 tablespoon fennel seeds
1 teaspoon curry powder
2 tablespoons dried Arame, soaked for 10 minutes and drained
½ head green cabbage, chopped (about 4 cups)
1 cup water
2 tablespoons unsweetened coconut cream (optional)
Salt to taste
Toasted pumpkin seeds
1. In a large skillet heat the oil over medium high and sauté the onion and ginger until tender, about 3 minutes.
2. Add the garlic and fennel seeds and cook another few minutes or until fennel begins to brown. Add the curry powder, stirring well to coat the onion, then reduce heat to a simmer, cover and let cook while you arrange the Arame and cabbage.
3. Remove lid and add the Arame stirring well to combine. Add the chopped cabbage and stir well.
Pour in the water and stir to remove any curry residue on the bottom of the pan. Stir in coconut cream and more water if needed, salt to taste, then cover and allow to simmer until cabbage is tender, about 15 minutes.
4. Serve on individual plates and garnish with fresh chopped cilantro and pumpkin seeds.