1 cup arame seaweed
2 cloves garlic, crushed  
2 tablespoons grated ginger
1 bunch basil, chopped   
1 bunch cilantro, chopped   
1 tablespoon olive oil
1 medium lime, juiced    
1 medium lemon, juiced   
1/4 cup water, from soaking arame
1 large or 2 small cucumbers, very thinly sliced
1 cup carrot, shredded  (omit if they spike your blood sugar or replace with daikon)
1/4 teaspoon sea salt
Soak arame for at least 10 minutes in enough water to cover, until it softens. Combine garlic, ginger, basil and cilantro. Juice lemon and lime. Drain arame. Combine lemon and lime juice with chopped garlic, ginger, cilantro and basil, sesame oil and enough soak water from the arame to make a salad dressing consistency. Toss dressing over arame and shredded carrots. Serve as a side salad or over a bed of lettuce

2 cups shredded kale
1 cup romaine lettuce, chopped thin
1/2 cup arame or hijiki, soaked
1 handful dulse, torn or cut into bite sized pieces and soaked
1 carrot, julienne or shredded (about 2/3 cup)
1 cup shiitake mushrooms, julienned
1 red bell pepper, julienne (about 2 cups)
1/4 bunch of cilantro, rough chopped (about 1/2 cup)
1 cucumber, seeded and sliced
3 green onions, sliced thin
1/4 head small cabbage (purple, Napa, or green)
1 tablespoon sesame seeds to garnish
Marinade Ingredients:
1/4 cup water
1/2 teaspoon sea salt
2 cloves garlic, minced
1/2 serrano chili pepper minced
2 teaspoons sesame oil (toasted)
1 tablespoon ginger minced
Make marinade. Soak dulse and arame separately in warm water to cover, add salted water and toasted sesame oil to soaking sea weed (optional to add chili flakes, garlic and ginger). Place the kale in a bowl with 2 tablespoons of marinade. Massage until softened.  Add remaining vegetables. Toss to combine. Add additional seasoning, spice, or salt as desired. Garnish with sesame seed

1/2 cup wakame
1/2 cup arame
1/2 cup sea palm
1/2 cup hijiki
1/2 cup grated daikon radish
1/2 cup grated cabbage
1/2 cup grated carrot
1/2 cup grated beet
1/4 cup lime juice
1/4 cup lemon juice
1/4 teaspoon toasted sesame oil
1/2 teaspoon sea salt
4 cloves garlic
1 pinch cayenne (optional: use up to 1/2 teaspoon)
Soak sea veggies at least 10 minutes in enough water to cover, until they soften. Drain. Grate land vegetables. Combine remaining ingredients in a small bowl to make dressing. Combine land and sea ingredients into a large bowl and toss with dressing. Adjust seasonings to taste

1 cup sea palm
1/2 cup grated daikon radish
1/2 cup grated carrot (omit and double the daikon if your blood sugar is sensitive to carrot)
2 green onions, chopped into small pieces
1 teaspoon flax oil•1 teaspoon coconut oil
1/4 cup lime juice    
1/4 teaspoon sea salt
1/2 cup sesame seeds
1 pinch cayenne
Soak sea palm at least 10 minutes in enough water to cover, until it softens. Drain. Toss with remaining ingredients. 

1 bag kelp noodles
1-inch slice of ginger
2 tablespoons raw sesame tahini
1/4 teaspoon whole, unrefined sea salt (to taste)
1 teaspoon sesame oil (optional)
1 clove garlic (optional)
2 - 3 tablespoons of lemon (or more to taste)
1/4 - 1/2 cup water (to desired consistency)
sesame seeds (optional)
chopped greens, scallions, or other veggies
Rinse kelp noodles and place in a bowl with water to cover. In a blender, combine remaining ingredients until smooth. Adjust water as needed to achieve a thick, creamy sauce. Adjust salt to taste. Drain kelp noodles. Shake colander to remove excess water. Pour sauce over noodles and massage gently with hands to help the noodles soften. Add chopped veggies if desired. Sprinkle with sesame seeds (optional). Can be eaten immediately or saved for later since the noodles continue to soften as they sit in the sauce . This recipe is a delicious way to get lots of calcium.  24 calories of kelp noodles contain 70% of your daily calcium requirement?.

1 cup wakame seaweed, soaked
2 large cucumbers, quartered and sliced
1 medium tomato, chopped
1/2 cup basil, fresh, finely chopped
1/2 medium lemon, juiced
1/2 medium lime, juiced
2 cloves garlic, minced
1 tablespoon flax oil
1/8 teaspoon toasted sesame oil (for strong flavor, omit if you prefer)
1 teaspoon sea salt
Soak wakame for 5 to 15 minutes in pure water. Chop the tomato and quarter and slice the cucumber thinly. Slice the wakame. Place cucumber, wakame, and tomato in a bowl. In a separate small bowl, combine the basil, lemon and lime juice, garlic, flax and sesame oils. Toss with the vegetables, sprinkle with salt to taste, and serve.