Marinated arame (see recipe below)
Marinated broccoli (see recipe below)
Marinated mushrooms (see recipe below)
Asian style salad (find the recipe here )
Courgette (zucchini) noodles (see recipe below)
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.
This is a simplified version of my popular curried 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.
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.