Sunday, April 12, 2020

Invigorating Hiziki

Hiziki is one of the most mineral rich seaweeds. It is especially high in calcium and iron and also contains iodine and protein. Hiziki is marvellous for the immune, blood, bones, thyroid (not for hyperthyroid conditions), mental focus, gorgeous hair, metabolism, and weight management.

It is very easy to cook and the key is in the soaking. If you soak Hiziki for at least 15 minutes then the cooking time is fast, only 5-10 minutes. Hiziki also expands a lot so 1/2 a cup of dried will give you 1.5 cups after soaking. This is great because it is one of the most expensive seaweeds. However, a little does go a long way and you don't need to eat huge portions to get the benefits.

 It is a good idea to cook seaweeds with some kind of protein and fat as it makes it easier to assimilate all those great minerals. 

Enjoy this lovely recipe for Hiziki cooked with tahini and tofu and the added sparkle of umeboshi vinegar and fresh lemon juice. 

Fabulous for strengthening immunity and boosting energy levels, this dish cooks up in no time at all and packs a mineral, vitamin, and protein punch.

By the way, I just finished enjoying this for lunch today and it was superb. Remember to include the lemon juice as it really does add a glorious kick.

Happy cooking xx

Invigorating Hiziki


1/2 cup hiziki soaked for 15 minutes
1 cup firm tofu crumbled
1-2 tablespoons umeboshi vinegar
1 tablespoon tahini
1-2 teaspoons tamari
3 tablespoons minced parsley
Fresh lemon wedges


Soak the hiziki in water for at least 15 minutes.
Add the umeboshi vinegar to the tofu and marinate for 15 minutes or so.
Strain the soaking water and use it to fertilize your plants. I wouldn't cook with it as it is too strong in flavor.
Place the soaked hiziki into a pan and add enough water to half cover.
Bring to a boil and simmer, with a lid, for 5 minutes.
Dilute the tahini in a little water so it is easy to add to the hiziki.
Add the tamari and tahini to the hiziki and continue to cook for a few minutes.
Add the tofu and parsley, and mix through the hiziki. Cook a further minute.
Mix gently and give a big squeeze of fresh lemon juice.

Love Chef Mel xx

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