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  • 4 stripes Royal Kombu
  • 1/3 cup (5 tablespoon) sesame oil
  • 3 carrots, cut into 4 inch (10 cm) stripes
  • 1/2 head broccoli, cut into 3 inch (7 cm) florets
  • 3 cup unsalted corn chip

Dip ingredients:

  • 1 cup (200 ml) whole milk yogurt
  • 1 1/2 tablespoon prepared horseradish
  • 1 tablespoon rice syrup
  • 2 teaspoon lemon juice

Royal Kombu: Using scissors, cut the Royal Kombu stripes in half lengthwise and again crosswise.
Heat the oil and add the Royal Kombu stripes to the hot oil and fry for 3-4 minutes on each side until they change to a deep golden-brown color. Remove and drain on paper towels.
Boil a quarts of water in saucepan and blanch the carrots for 2 minutes, remove and set a side. Blance the broccoli for 3 minutes until bright green and set a side.
Dip: whisk the dip ingedients together in a small serving bowl.

Serve as a snack, set the dip bowl in a center of a platter and alternate the Royal Kombu, corn chips, carrots and broccoli arount it.

Published in Snacks and Dips


  • 3 onions, chopped,
  • 3 tablespoons olive oil,
  • 6 potatoes, cubed,
  • 2 carrots sliced,
  • 2 parsnips,
  • 1 cup sliced dried or fresh wild greens,
  • 1 cup dried seaweed of your choice,
  • 12 cups pure water.

Saute onions in oil until brown. Add all the remaining ingredients and cook until vegetables are done. Adjust seasonings adding sea salt as needed and let mellow overnight or serve immediately.

Published in Soups


  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 or 3 garlic cloves, chopped
  • 1 quart good-quality vegetable broth
  • 1/3 cup crumbled dried seaweed (kombu, wakame and dulse)
  • 2 to 3 cups stale oat-based bread, torn into pieces
  • 1 cup chopped greens (kale, collards, Swiss chard or spinach)
  • 1 tsp crumbled dried rosemary
  • Salt or tamari to taste

In a large soup kettle, heat the olive oil. Add the chopped onion and garlic and sauté until golden.

Seaweed: (kombu, wakame and dulse): Soak in water for 15 minutes. Drain and add into the broth and bring to a boil.

When broth is boiling well, add the torn pieces of bread.

Turn heat down to low and simmer, stirring often, until the bread has broken down. The mixture will begin to resemble thick soup instead of broth with bits of bread in it. If soup is too thick and sludgy, thin with a little extra broth.

Add the greens and rosemary. Continue cooking until greens are just wilted.

Add salt or tamari to taste and serve hot.

Published in Soups

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