Broccoli seaweed salad

Recent studies at the Johns Hopkins University School of Medicine in Baltimore, Maryland have shown that broccoli contains high amounts of the compound sulforaphane, which has anti-cancer, anti-diabetic, and anti-microbial benefits. Take care not to overcook the broccoli so that it maintains some crispness and more of its nutritional value. Hemp or flax oil provide the healthy omega-3 fats in this recipe.

Ingredients:
1 cup (250 mL) hijiki or thinly cut wakame seaweed
1 cup (250 mL) large onion, chopped
1 tbsp (15 mL) extra virgin olive oil
1/2 cup (125 mL) filtered water
1 bunch broccoli
1/2 cup (125 mL) almonds, chopped
2 tbsp (30 mL) hemp or flax oil
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) toasted sesame oil
½ tsp (2.5 mL) umeboshi plum paste or ¼ tsp (1 mL) sea salt
2 tbsp (30 mL) freshly grated ginger

Directions:
1. Place seaweed in a bowl and cover with water; let stand.

2. Sauté onions in olive oil, in a covered saucepan over low-medium heat, until they are translucent.

3. Combine water with the onions and cook for 5 minutes.

4. Add broccoli, stir, and cook covered on low heat for approximately 10 minutes, until the broccoli is heated through, but is still a vibrant green colour.

5. Remove the pot from the heat. Drain the soaking water from the seaweed (you can save it for a soup stock).

6. Transfer the veggies and softened seaweed to a large bowl.

7. In a mason jar add the flax or hemp oil, lemon juice, toasted sesame oil, umeboshi plum paste, and ginger. Shake well until blended and pour over veggies.

Makes four servings