Medicinally this recipe is beneficial for blood deficiency anemia, dizziness, lung congestion, thrush/candida, liver or digestive ailments, skin problems and to assist in detoxification.

• ½ a bunch of kale
• 1 tablespoon hijiki or arame seaweed soaked in 1 cup warm water
• 1 tablespoon chopped coriander or parsley
• 1 clove crushed garlic
• Dash of cayenne pepper
• ½ tablespoon grated fresh ginger
• 2 tablespoons Tamari (wheat free soy sauce, naturally fermented)
• ½ tablespoon vinegar (balsamic, rice or apple cider vinegar)
• ½ tablespoon extra virgin olive oil
• ½ tablespoon roasted sesame oil (optional)
• 2 teaspoon sesame seed

As a side dish vegetable, serves 2 adults and 2 kids. The ingredients are very flexible dependant on what is in your cupboard and your own taste. Recipe can easily be multiplied to feed more people.

1. Rinse and soak hijiki in warm water till soft - about 20+ minute.
2. Preparing the kale.

The leaves take less time to cook than the stems. So, cut the leaves off the stems, finely slice the stems and cook these for 2 minutes before adding in the roughly cut leaves and cooking another 1 - 3 minutes.

1. In the warmer months – steam.
2. In the cooler winter months - water stir fry (add a little water to the pan, add the kale and a pinch of sea salt, cover and cook on a gentle heat. The salt will ‘sweat’ some extra water out of the kale, helping the pan to stay moist during the cooking. If there is extra water in the pan at the end of cooking, remove the lid and stir whilst cooking a little longer. Ideally the quantity of water added to the pan is simply sufficient to ensure the kale does not burn.
3. Remove the hijiki from the water. Put the soak water into your garden – it’s full of nutrients.
4. In a bowl, mix the hijiki together with the remaining ingredients.
5. When the kale is cooked, add this to the bowl and toss like a salad.
6. To serve, top with sesame seeds and a few extra sprigs of coriander or parsley.

• Properties of Seaweed
• Properties of Kale