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Cucumber Wakame Salad
Wakame seaweed is very high in calcium, niacin and thiamine. The Japanese attribute their beautiful skin and lustrous, healthy hair to its properties.
 
1 cup   Wakame  
2 cups   Cucumbers, halved lengthwise and finely sliced  
  Water for soaking  
1 tsp   Shoyu or tamari  
1/2 tsp   Ginger juice, or ginger root peeled and grated  
  Juice of 1 lemon  
1 to 3 drops   SteviaClear  
 
 
1 Soak the wakame in enough water to cover for 5 minutes, or until soft. Trim off the middle rib and slice the wakame into 1/2 inch pieces. Use the rib for soups.
2 Combine the wakame and cucumbers in a bowl.
3 Combine other ingredients in a cup and pour over the wakame and cucumbers. Allow to blend for at least 30 minutes before serving.
 
Servings: 4
 
Cooking Tips
For a more delicate texture, peel the cucumbers and scoop out the seeds.
Save the wakame soaking water for soups and sauces or feed it to your plants.

 

 
     
 
     

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