Body Ecology Seminar

Wednesday, 27 May 2015

Marinades w Kombu Seaweed

Kombu has an amazing detoxifying effect.



These marinades are delicious as a garnish and enhancement of rice and salads (e.g. green, cucumber, potato, grain and bean). They combine well with either hot or cold dishes. The broth is excellent as is, or used in any soup.

KOMBU with SOY SAUCE & HONEY
Soak 15 to 30 grams Kombu in 6 cups very hot water for 30 minutes.Remove and cut the Kombu into thin (1/2 cm) strips.
Saute in a wok for 10 minutes with 2 tbsp honey, 1 tsp oil, 1/3 cup soy sauce, 2 cloves garlic, crushed. Add 1 cup of Kombu broth, cover wok & simmer for a few minutes. Put marinade in refrigerator for at least 2 hours. (Save the remaining broth for other recipes)

KOMBU with GINGER & HONEY
Prepare Kombu as above. Saute in the wok with 2 tbsp honey, 1
tbsp crushed ginger and the juice of 1 lemon. Continue as above.
 


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