We’ve partnered with celebrated plant-based chef and culinary educator Matthew Kenney to deliver a selection of delicious and nutritious recipes to kick off 2016 with a nine-day detox! These recipes incorporate some of Matthew’s favorite ALOHA products and are based on the Matthew Kenney Culinary course, Everyday Raw Detox. See below for a special offer to enroll in this course and stay tuned for each new recipe in the series.
Seaweed is an often overlooked superfood that’s filled with antioxidants, calcium, and tons of vitamins. This salad is the perfect way to incorporate more seaweed into your diet!
Everyday Raw Detox covers the basics of plant-based cuisine designed for cleansing. Recipes are both pleasurable and nutritious, created using simple fats, without refined sugars, students learn dishes that aid digestion, as well as juice and smoothie recipes.
This course is designed for those looking to cleanse for a day, a week, or just experiment with tasty, plant-based whole foods, while incorporating healing ingredients and techniques. Course curriculum covers nut milks, juices & smoothies, simple raw puddings, soups and dessert. Everyday Raw Detox is based on the book, Everyday Raw Detox.
- 1/2 ounce wakame seaweed, cut or broken into small pieces
- 1/4 ounce hijiki
- 3 tablespoons tahini
- 1 tablespoon ALOHA Daily Good Greens
- 2 tablespoons lemon juice
- 1 tablespoon sesame oil
- 1 tablespoon miso
- 1 teaspoon grated ginger
- 3/4 cup water
- Sesame seeds or radishes for garnish
Soak seaweed in warm water for at least five minutes.
Drain, and strain out excess water.
Blend tahini, ALOHA Daily Good Greens, lemon juice, sesame oil, miso, ginger, and water until smooth.
Toss seaweed with dressing. The salad is best if you allow it to marinate for at least 30 minutes. Garnish with sesame seeds, radishes, and mandarins.