With a colorful combination of local organic vegetables: cabbage, purple daikon radish, carrot, flavored with ginger, turmeric, cilantro and lime. The marinated arame sea vegetable salad, I taught yesterday was a hit. Juicy, fresh, clean, healthy and delicious, my client loved it.
And eating local, organic, seasonal vegetables is part of the solution to lessen our carbon footprint. And during the lesson, I offered many eco-friendly cooking tips. Here is how to save water. Scrub and rinse the veggies over the clean compost bucket. Later, we reuse that water to rinse out our salad bowls before putting them in the dishwasher. Pour that water back into the compost bucket, and that makes emptying the compost bucket easy, too.
Good for us and good for the planet.
She came to me to learn how to cook with sea vegetables. Equally important, her goal was to expand her repertoire of flavorful meals. Add more herbs and spices. To create health supportive tasty meals was the goal.
In addition, I introduced her to a variety Maine Coast Sea Vegetables: sea lettuce, laver, alaria, dulse, kelp leaf, sesame kelp Krunch and kelp granules. She tasted them all. Made notes of which ones she liked raw.
And the ones that brought big smiles to her face fried in virgin olive oil. Yum!
Now she had a great whole food that she could serve with eggs like bacon.
For decades, I have been teaching private and group hands on cooking classes focusing on easy to prepare, delicious dishes with a variety of sea vegetables. Now available on Zoom, too.
Photos by Tracey Eller
Renowned Chef & Author
Gourmet Getaway Retreats
“TO CELEBRATE FOOD WHILE GETTING HEALTHY, LESLIE CERIER IS YOUR GUIDE,” DR MARK HYMAN
Email Leslie: email@example.com
Specializing in Vegetarian, Vegan, Gluten Free and Plant Based Cooking for Health and Pleasure