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Seaweed Carrot Salad… It’s a quicky

Seaweed Carrot Salad

I am a big fan of cooking my own meals… pretty much ALL of them. I really want to know what goes into my dish… organic, non-organic, how fresh, where from, type of veggies etc… Good quality ingredients are the key. The fresher and more alive the ingredients the less you have to tamper with flavor enhancers.

When cooking myself I can also adjust the flavors how I need them. What does my body need today? How much oil? What ratio of greens to root veggies? Do I need more salty or sweet flavor? Maybe I should add a bit of pungency to ignite my digestive fire… it seems a bit flat today.

While I like cooking all of my meals, I am not a big fan of spending a lot of time in the kitchen. My meals need to be quickies to prepare.

Here is a recipe I made up on the fly yesterday, just opening my cupboards. I wanted a small side dish that was satisfying yet not overbearing.


  • 1/2 cup dried Wakame Seaweed
  • 1/2 -1 cup grated carrots
  • ½ -1 Tbsp white sesame seeds to taste
  • Rice wine vinegar
  • Hint of lime juice
  • Finely grated ginger
  • Toasted sesame oil
  • Salt

Bring a medium saucepan of water to a boil. Add wakame seaweed and remove the saucepan from the heat; let stand until softened, 20 minutes. Drain the wakame, rinse under cold water and let drain. Grate the carrots and combine all ingredients. Serve. Simple right.