Nomi's Hijiki Yam Medley


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.

Serves 3-4


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.