Seaweed Soup w/ Black Basil Rice

 

Although July is officially the Raw Month at The Living Kitchen, some of us on the team are still eating cooked foods.  So, in the spirit of- we all need a unique diet - here is an easy summer recipe to whip up.  July is a great time to follow a detox diet, like the alkaline diet, or a raw diet.  But, you can still get loads of nutrients from cooking summer fresh vegetables, like radishes, asparagus, zucchini and kale (plus throwing in the seaweed makes any meal a super nutrient dense masterpiece).

 

It sounds cool and exotic, will heat you up just enough, and takes about 20 minutes to make.  Serve this as an appetizer or snack.  Or add your favorite type of protein if you want to make it a meal.

 

This is how easy a lot of our recipes are- because we know time is valuable and taste is the most important thing.  Our menu plans are 30 days long and provide lots of recipes that are simple to make and taste great.

Seaweed Soup with Black Basil Rice

1 bunch of radishes, sliced thinly 1 small sweet potato, chopped in cubes 1 zucchini, chopped in pieces 1 onion, chopped in chunks 2 cups kale, chopped 2 cups asparagus, chopped 1/4 cup dried wakame seaweed 4 cups water 2 tsp coconut oil

3 Tbsp miso

 

sesame oil tamari sesame seeds fresh basil, chopped

 

1/3 cup black rice 2/3 cup water

 

Directions:

1. Combine the rice and water in a small pot and bring to a boil.  Reduce to a simmer and cook for 15-20 minutes, until water is absorbed. 2. Heat the coconut oil in a large pot and add the onions.  Saute for a couple of minutes. 3. Add the sweet potato, radishes and water.  Bring to a boil. 4. Reduce to a simmer and cover, cooking for about 8 minutes. 5. Add the asparagus and zucchini. Cook for another 3-5 minutes. 6. Add the kale and wakame.  Turn off the heat, keeping covered for a minute. 7. Ladle out a cup of the broth.  Stir the miso in until mixed well.  Pour back into the pot of soup. 8. Scoop a serving of rice out into your bowl.  Sprinkle lots of fresh basil on top.  Drizzle tamari and sesame oil, as well as sesame seeds on top.  Serve with the soup.