Avocado and Tomato and Dulse Salad

Breakfast will never be the same!

I am so used to having something sweet to start the day. Whether it was oatmeal with bananas/dried fruits, fruit cereals with berries and brazil nut or hempseed milk, assorted fruits, buckwheat cereal or even a green smoothie... breakfast was always a healthy and sweet way to start the day.

Well, that has changed from healthy and sweet to healthy and savory. Ever since I learned that my daughter has yeast in her blood, candida albicans to be specific, I've scrutinized all sweets. In fact, to avoid feeding and growing the yeast, she is supposed to avoid all fruits, especially bananas, dried fruits, and all sugars (and other things). It's been hard because fruits are so easy to serve to children, but here is one way I've combatted the urge to make it sweet (and I must admit I've benefitted from these changes as well).

I made this Avocado Tomato and Dulse Salad one morning, and I served it with some mixed greens, some sunflower sprouts that I cultivated in the kitchen myself, and miso cups. I must say it was a wonderful way to start our day.

The idea comes from Dr. Gabriel Cousens' book entitled Rainbow Green Live-Food Cuisine. His recipe is called Avocado Tomato Salad.

The ingredients are super simple:

2 avocados, diced
2 roma tomatoes, diced
1 pepper, seeded and diced
1/4 - 1/2 cup of dulse, cut into pieces
2-3 tablespoons of hempseeds (optional)
pinch of himalayan sea salt (optional)

I hope you like it.

Seaweed and Cucumber Salad

This is a delicious salad! I changed the original recipe which is called Wakame Cucumber Salad, found in Alissa Cohen's Living on Live Food. I added some dulse, and a tablespoon more of lemon juice and a tablespoon more of nama shoyu. Alissa Cohen calls for Bragg Liquid Aminos, instead of nama shoyu.

Wakame is a very chewy seaweed. Whenever I make this salad, my girls usually ask for a peice of wakame. Wakame is a crunchy seaweed that takes some time to chew.

2 cups of wakame, coarsely chopped (soaked 2 hours minimum)
1 large or 2 small cucumbers, sliced very thinly
1 cup dulse, coarsely chopped (soaked 2 minutes)
1/4 red onion, diced
3 tablespoons lemon juice, freshly squeezed
4 tablespoons nama shoyu

Combine the seaweeds, cucumber, and red onion in a bowl. Mix the lemon juice and nama shoyu together and add it to the salad. Toss together and serve.

NOTE: I check the seaweed for shells and rocks and those little tiny things that I don't want to eat/serve. Soaking the wakame is important because it is very chewy. I use a pair kitchen scissors to cut the wakame and dulse into smaller pieces. I also remove those really tough wakame pieces that look like ribs. I also peel most of the cucumber skin off, leaving only 2 strips of skin on the cucumber. For me, and my daughters actually, it makes the cukes easier to chew. I guess it's a texture thing. Another thing, I also buy my seaweed in bulk from Maine Coast Sea Vegetables. Seaweed is ridiculously expsensive in the store.