Ingredients

 

Marinated Arame

2 cups arame (not usually strictly raw, but still super healthy!) or raw sea vegetable or your choice

2 cm piece ginger, grated

1 clove garlic, chopped

1 tablespoon tamari

juice of one lemon

zest of one lemon (preferably an organic or unwaxed lemon)

1 tablespoon cold pressed sesame oil

Soak the arame in warm water for about 10-15 minutes (or until soft). You can leave it soak while you prepare the rest of the dish. Drain and rinse the arame, put into a bowl and stir in the remaining ingredients and allow to marinate for at least 20 minutes. Keeps for about 2 days in the fridge in a lidded container.

Marinated Broccoli

One small head of broccoli

Juice of 1 lemon

2 tablespoons olive oil

Salt and pepper

Wash your broccoli. Cut off the stem and trim away any hard knobbly bits, then thinly slice the stem and the head. Place in a bowl and pour on the lemon juice, oil and salt and pepper and give it a little massage. Allow to marinade for about 30 minutes.

Marinated Mushrooms

1 box of mushrooms (about 250 g / half a pound)

Half a small onion, thinly sliced (optional)

½ cup tamari

1 clove garlic, crushed

Wash and dry the mushrooms and thinly slice. Place into a bowl together with the onion, and stir in the tamari and garlic. Leave to marinate for at least 10 minutes. Store in the fridge in a lidded container for up to 3 days.

Courgette (zucchini) noodles

Allow about half a courgette per person for this dish. Make into noodles using wither a special tool called a spiralizer, a mandolin with a teeth-like attachment, or by cutting into strips using a vegetable peeler. For the latter, stack the courgette ribbons on top of each other and then cut into noodle-sized strips.

Place in a bowl and drizzle on a little olive oil or sesame oil, a little salt and pepper and a squeeze of fresh lemon juice.

Recipe Directions

Place the noodles onto plates. Mix everything else together and serve on top of the noodles. Top with a sprinkling of sesame seeds and a little fresh parsley or coriander. 

Miss_Best's Thoughts

By Miss_Best

A yummy and energizing entree, perfect for a weekend dinner or lunch! It's a bit of a bonus recipe, because you can use the various components in other dishes. Marinated mushrooms, for example, make an exceedingly good addition to salads or sushi (or nori rolls). The marinated broccoli makes a great side-dish or snack, and the marinated arame makes for a yummy way to include more mineral rich, cleansing seaweed into your beautiful body. The courgette (zucchini) noodles are fantastic in salads, or eaten instead of spaghetti or egg noodles.

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Comments

Top voted

spowell

Jun 15, 2012

192 votes
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Do you have any recommendations if I have a hard time digesting broccoli? I love the sound of this dish, but I have recently found that digesting certain veggies is tough on my belly.

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spowell

Jun 15, 2012

192 votes
+
Vote up!
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Vote down!

Do you have any recommendations if I have a hard time digesting broccoli? I love the sound of this dish, but I have recently found that digesting certain veggies is tough on my belly.

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