Because food is an essential part of our daily life, it is the perfect vehicle to provide the support necessary for enhanced vitality and optimal health.

Try this recipe for Wakame Salad from Chef Kai. It comes from our Detox Cuisine menu, so is low inflammatory, low allergenic, low GI, vegetarian and highly nutritious.

Wakame Salad with Spring Onions & Cucumber

Ingredients
Wakame     200 g
Spring onions     120 g
Cucumber     200 g
Sesame seeds    ½  tbsp

Vinaigrette    
Apple cider vinegar    20g
Red apple juice    40g
Virgin Olive oil    40g
Sesame oil    20g
Sea salt and black Pepper     
    
    
Preparation    
Salad:
Cut wakame, spring onions and cucumber into thin strips. Marinate it with the dressing, toss and season with salt and pepper

Garnish:
Arrange the salad in the middle of a white plate, drizzle some of the vinaigrette around the plate, sprinkle with sesame seeds.

Vinaigrette:
Mix all the ingredients, except the oils, together. Stir with a whisk while slowly adding the sesame and olive oils. Season to taste.

Serves 4

Food Note:

Wakame
Wakame is a type of edible kelp. Due to its versatility and mild flavour, wakame is used in a variety of dishes, soups and salads. It is highly alkalizing and rich in protein, calcium, iodine, magnesium, iron and folate. Wakame contains lignans, which may help to prevent certain cancers and new research suggests that wakame can help burn fatty tissue.