Arame Dressed Up
by Marie Summerwood
serves 4
Seaweed is sexy : )
2 large handfuls dried arame
1 medium onion,diced
l c fresh burdock root, diced
2 large carrots, diced
1/2 c unhulled sesame seeds
1-2 TB olive oil or butter
2 TB tamari or to taste water to soak and cook
1 c grated raw daikon
Soak arame in abundant water as it will expand at least twofold. In the summer you can soak it for an hour and eat it. Always lift it out of the soaking water, leaving any sand in the bottom of the bowl. It is a cooling food, so in the winter you can soak it 20 minutes then cook it uncovered in fresh water for 45 minutes. Drain and set aside.
In a dry cast iron skillet, roast the sesame seeds over medium heat. Stir or shake pan attentively until the seeds become fragrant. If they crackle and pop more than gently, the heat is too high. They are done with easily crushed between the fingers.
Heat the oil or butter and saute the opinions until they are translucent. Add the carrot and burdock and saute 7 minutes or so until the vegs are cooked. Add the arame, daikon and tamari and cover, steaming until it's all hot together. Sprinkle on the sesame seeds just before serving.
Marie Summerwood came by her dedication to the goddess early on in life. Her mother named her after Mary, and Anne, Mary's mother. At her Catholic confirmation she took the name Elizabeth, Mary's cousin. Read about Marie's love for her magnificent cooking at the Wise Woman Center. Learn more about her fabulous CD Women's Sacred Chants.
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