by Nomi Shannon
· 1 cup hijiki (Japanese seaweed, needs to be soaked see instructions below)
· 2 cups grated yam or sweet potato
· 4 Tablespoons sunflower or pumpkin seeds or soaked seeds (optional)
· 1 Tablespoon sesame oil
· 2 teaspoons grated ginger
· 2 teaspoons tamari
· pinch of cinnamon
To soak hijiki, place in a small bowl and cover with warm water. Let soak for 30 minutes; drain. Cover again with fresh warm water and let soak for another 30 minutes, drain.
In a small serving bowl, combine the soaked, drained hijiki, yam, seeds, ginger, oil,tamari and cinnamon. Gently toss the ingredients.
Note: Asian dressing can be used instead of the ginger, oil and Tamari, you can also use grated carrots instead of yam or sweet potato.
Find more recipes by Nomi Shannon.
Olivia Kvitne is a Los Angeles yoga instructor specializing in yoga therapy for veterans struggling with PTSD. One of the influences in her life was her grandfather, a WWII vet, and later a psychiatrist who embraced using the mind to heal the body: TheYogaAbbey.com @OliviaKvitne