Simple to make and very refreshing in summer weather, this salad is a must for hot sticky days. Packed with potassium, dulse is an ideal supplement to your diet during the summer months.
 
2 cucumbers, peeled, seeded and cut into very thin slices
Umeboshi vinegar
1 cup dulse
Juice of 1 lemon
Juice and grated zest of 1 orange
¼ cup sunflower seeds, lightly toasted or blanched
 
Place cucumber in a small bowl and sprinkled generously with umeboshi vinegar. Rub between your fingers to coat with vinegar and allow to marinate 1 hour.
 
Rinse and dice dulse. Toss with lemon and orange juice and allow to marinate 1 hour.
 
Just before serving, squeeze excess liquid from cucumber slices and toss with dulse, orange zest and sunflower seeds. Serve chilled or at room temperature. Makes 4-6 servings
 
Natural Lifestyle Product Quick List:
Order these products from Natural Lifestyle Market:
• Umeboshi vinegar
• dulse
• sunflower seeds
 
Reprinted from Cooking the Whole Foods Way by Christina Pirello
 

Cucumber-Dulse Salad
by Christina Pirello

Sensational Salad Sampler
by Christina Pirello

Sushi Salad
 
Don't panic! It's not a raw fish salad. It's a lovely rice salad laced with fresh vegetables, spices and shredded nori.
 
2 tablespoons fresh ginger juice
2 tablespoon soy sauce
2 teaspoons brown rice vinegar
1 tablespoon brown rice syrup
1 tablespoon toasted sesame oil
3 tablespoon diced red onion
 
Kernals from 1 ear of corn
1 cup fresh or frozen green peas
2 cups cooked short grain brown rice
¼ cup minced fresh parsley
2 sheets of nori, toasted and finely shredded
 
Whisk together ginger juice, soy sauce, vinegar, syrup, and sesame oil in a medium bowl, add onion, corn and peas and toss gently to coat. Allow to marinate for 30 minutes.
 
Combine cooked rice, marinated vegetables, parsley and nori and serve immediately. Makes 4 servings
 
Natural Lifestyle Product Quick List:
Order these products from Natural Lifestyle Market:
• soy sauce
• brown rice vinegar
• brown rice syrup
• toasted sesame oil
• short grain brown rice
• toasted nori
• stainless steel whisk (Tom's favorite)

Cooking the Whole Foods Way
by Christina Pirello
Christina makes healthy eating a delicious adventure. In this cookbook she takes the mystery out of cooking whole foods from savory soups to innovative entrees and delectable desserts. 500 funtastic recipes with menu examples, tips on meal planning, shopping guide and wholesome eating ideas. 353 pages
 

Organic Living Magazine, Asheville, NC
© Organic Matters Media, All rights reserved. 2012 All rights reserved. Contact: debi for reprint permissions