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Miso Soup with Sea Lettuce


4 Cups Water

1 T Miso Paste

1/2 C Chopped dry Sea Lettuce

1 T Chopped green onion (optional)

1/3 C Cubed tofu (optional)

2 pieces Kombu (optional)

This is a great soup base that stands up on it's own and can be dressed up as much as you like! Highly recommend adding kombu to the water as it heats for extra flavor and nutrition. This is a traditional healing broth that will leave you feeling satisfied and strong. Heat the water just until it starts to boil. (option to put 2 pieces dry kombu in while water is heating then remove. Can be chopped and added to soup as well). Turn heat off and add other ingredients. Serve after a few minutes when sea lettuce is rehydrated. 

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Seaweed Salad


1/2 C chopped dried Sea Lettuce 

1/2 C chopped dried Nori

4 C shredded Cabbage

1 C shredded carrot

1/2 C Sunflower or pumpkin seeds

For the dressing:

1/2 Cup nut butter of choice (we like peanut butter)

1/3 C Soy sauce or Tamari

2 T toasted sesame oil

4 tsp. Rice wine vinegar

2 T honey


Rehydrate dried seaweeds by soaking in water for 5 minutes. (option to blanch for 30 seconds in hot water than ice water if you want it more tender). Then chop/ slice into thin ribbons. Combine with other salad ingredients. Mix all dressing ingredients together, add a little water if too thick. Pour dressing over other ingredients and combine. Eat immediately or store in fridge for up to 3 days.

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Zesty Sea Lettuce Chips


One .5 oz bag of Sea Lettuce

1 T tomato paste

1 T White miso paste

1 tsp minced garlic

1 T nutritional yeast

Other seasonings as desired such as chili flakes, cumin, tamari, garlic powder, etc.

Mix all ingredients together. Arrange in a sparse single layer on parchment lined baking sheet. Bake at 200 degrees until crispy, turning once. Can also be done in a dehydrator!

**Recipe  and photo from @cuestaculinaryarts