Healthy Recipies Recepies

Alaria Cucumber Salad

• 1 cucumber, sliced thin
• 1/2 tsp. sea salt
• 12-16 inches soaked alaria
• 2 Tbls. vinegar or lemon juice
• 2 1/2 tsp. soy sauce
• 1 tsp. water

Method

1. Sprinkle sliced cucumber with salt, toss gently, and set aside.
2. Drop soaked alaria into boiling water briefly, then plunge into cold water to brighten and set green color.
3. Remove any tough ribs and cut into bite size pieces.
4. Gently squeeze excess water from cucumbers and alaria, and combine them with remaining ingredients.
5. Eat as is or on a bed of lettuce garnished with radish slices and sprouts. Serves 3

Hot Dulse Lemonade

This may sound bizarre, but Judith Cooper Madlener in the "Sea Vegetable Book" claims it's an old New England treatment for coughs and colds. That could well be, as many early Irish and Scottish settlers had eaten dulse "back home" and still enjoyed it in the New World.

Ingredients

• 1 Tablespoon dried dulse
• 1 cup water
• 1 tsp. lemon juice
• 1 tsp. honey

Method

1. Soak dulse in cold water for 10—15 minutes. Drain.
2. Boil dulse in fresh water for 20 minutes.
3. Strain out a glassful of liquid.
4. Add lemon juice and honey and drink while hot. (It's good cold, too). Serves 1