Tagged R ~ Raw Recipe : Lato Seaweed Salad

lato seaweed salad

I was planning on posting this next week for Frizztext’s ‘Tagged S- Simple Seaweed Salad’ but plans changed and I decided to pass it off as Tagged R- Raw Recipe. ^^ I simply couldn’t wait to share this recipe on my blog coz it’s been such a long time since I posted one. But this one’s bound to be interesting coz it’s Rare and Refreshing

Lato (Caulerpa lentillifera) is an edible seaweed farmed in the Philippines and in Japan where it is known as umi-budō (海ぶどう) or sea grapes because of its grape-like appearance. Compared to grapes though, they’re pretty tiny and has a mild, very slightly salty taste. The best thing about this seaweed also known as ‘sea caviar’ is probably the texture; it’s robust, watery, a li’l slimy and they pop in your mouth while you eat ‘em. Fun. ^^ They are known to be a rich source of essential minerals such as iron, iodine, and calcium as well as vitamins A and C.

Lato is usually sold fresh and eaten raw. Be warned that this seaweed with its delicate structure tends to wilt quickly. Hence, careful handling is required. Unlike most seaweeds, it’s impossible to dry and preserve the Lato. Also, cleaning it with bare hands requires effort and plenty of patience on the part of the market vendors. Nevertheless, they’re quite inexpensive. The great thing about preparing the salad is that it’s pretty easy and doesn’t take much of your time. ^^

First of course is that you have to wash the Lato well. Salted water may be used.

Then mix the seaweed with chopped onions or shallots, chopped tomatoes, and the vinaigrette of your choice. (vinegar with some salt and sugar usually works best). However, be sure to add the vinaigrette just before eating the salad unless of course you wanna end up with a dish of shriveled seaweed. lol ^^

I prefer my Lato salad with just some calamansi (a local citrus fruit) and plenty of sesame seeds. (shown above). Another dish to try if you ever find yourself in my part of the world 😉

xo

Chips Substitute: Japanese Cucumber w/ Sweet Vinegar Dip

Just wanna share with you the awesome snack that I just had; you oughta try it too! You know those times when you’re watching a little TV and just wanna munch on something crunchy but feeling really torn coz you don’t want all those calories? If you just want “something to much on” then grab a well-washed Japanese cucumber (not those other types of cucumbers that just don’t taste good; save those for your eyes ^^) , cut into really thin slices, and there you go! I love dipping it in Bragg Apple Cider Vinegar with raw wild natural honey (I use 1:2 vinegar:honey ratio). 🙂 This is hardly a recipe lol. But i just wanted to share it for those who haven’t tried it yet. ^^

Japanese cucumber with sweet vinegar dip

Stir Fried Greens Recipe

What no challenge? ^^ well, time to make a post that’s not for a challenge..but come to think of it, this is kinda perfect for this weeks photo challenge. Nope, “green” entry is here.

One of the reasons why people love fast food so much is coz it’s fast –obviously. ^^ Well, here’s another one of my healthy versions of “fast food”. Another quick and easy recipe that’s perfect for days when I’m feelin’ just a little bit lazy (which is most of the time). 😉

Pak Choi is a type of cabbage and perhaps one of the most popular vegetables in the Philippines and Asia. It is quite different from other types of cabbages; the leaves are a darker green and may differ in length from 10 to 30 cm. It has a light flavor and compared to other cabbages, it is less crisp. Though it is mostly used along with other vegetables in stews and recipes with broth, many don’t seem to realize that it’s also good when eaten on its own. Pak choi contains high levels of Vitamin A and about 50 mg of Vitamin C per 4 oz. serving.

Sometimes, I eat it along with a matchbox-sized chunk of grass-fed beef and a few spoonfuls of organic brown rice. Although rice is a staple food for Filipinos, it makes you fat, you know. Gasp! That’s why I enjoy eating Stir Fried Greens on the family table while everyone else is happily munching on fried chicken and/or pork chops and heaps of fragrant white rice. >< Do I feel the temptation to reach for a chicken wing? Hell yeah, sometimes… but my cause to eat healthier often wins. Ha! Besides, it TASTES GOOD.

So I did say it’s a quick recipe and everything kinda has to happen real FAST here so make sure all the ingredients are prepared and at your side.

2 big bundles (around 350g) of washed Pak Choi
Bragg Liquid Aminos All Purpose Seasoning or soy sace
Garlic, chopped (I use 1 bulb native/organic but you may add as many/less as you want)
6 tbsp vegetable oil (I prefer extra virgin olive oil or grapeseed oil) – this is a lot so opt for the healthier choice
A pinch of salt ( I use sea salt)

Heat the oil in a pan/ wok. Add the garlic, stir a bit, but DON’T wait ‘til it gets brown! Immediately add the Pak Choi and stir quickly and cook up until the leaves begin to wilt. Add a pinch of salt and shake some Bragg Liquid Aminos for flavor, as desired. Remove from heat and serve while hot. Good for 1 (if it’s all you’re gonna eat) or for sharing (if eaten with rice and/or something else ^^ ) Sometimes I add less than a teaspoon of muscovado sugar while cooking when I want the “sauce” to taste sweeter. I feel silly coz everyone might already know how to cook this, it’s so simple, but whatever, just in case… ^^

*350g of pak choi – referring to estimated amount of prepared leaves w/ already trimmed stalks

PS if you’re Pinoy, you know this gulay; cousin lang sha ng pechay 😉 actually you may substitute pechay.

Ingredients for Green Juice Recipe

As promised in my previous post, I shall be providing you with pictures of the ingredients in my green juice recipe. Previous post and green juice recipe here I just don’t want anybody eating or drinking any toxic plants and dropping dead for making an effort to be healthy. My crazy, barbaric semi-herbivore of a bf eats leaves straight from a tree –gross, I know — why I ever hooked up with him is beyond me, lol. (Nice ass. Oh, ding! ding! ding!) But seriously, safety first, guys! Do a little research on your herbs before dropping them in your juicer or blender. I already told you that there are plenty of different types of horsetail and this is the one that I use for my green juice (sorry about the pics, they’re taken from boyfie’s rather unkempt but very beneficial backyard)

horsetail

the Other ingredients for the green juice:

saluyot or jute

peppermint

malunggay or moringa

sweet basil

Thai basil

unknown 1

unknown 2

I told you that we had two unknown leaves in the recipe and that I’ll get back to you on their names but for the life of me, I couldn’t remember! >< We're sure that it's edible and even confirmed it with the owner of our fave vegetarian restaurant. If any of you knows the name these leaves, be a neighbor and share the info. ^^

*guys read my recipe on my other post;remember to put in lemon/lime to remove the bitterness. or maybe add fruits. also, i use coconut water, as stated in my previous post ^^

Recipes for Hotness: Camote Tops Salad

Warning: Recipe is pretty short and so damn easy. It’s my story that’s pretty long ^^

Camote Tops = Wild Sweet Potato Leaves
The Sweet Potato is like some distant cousin of the potato as we know it. ^^ Sweet Potatoes, not to be confused with yams, are starchy and sweet and are few of the crops of its kind that are actually edible.. yep, most of ‘em are poisonous. One time, boyfie planned on purchasing this wild yam locally known as “nami “/”namo”. It’s a vine with a light-brown, knotty, alkaloid-containing rootstock and is toxic to the body; still, it is used as an ingredient in some native dishes. Boyfie said the Bikol Agtas (a term that refers to Bikol’s tens of thousands of natives with dark-colored skin, kinky hair and short built who reside mostly in the mountains and have been able to successfully preserve their indigenous culture) have a way of removing the poison from the root crop, mainly by soaking it in running water for days. I remembered my experience of trading goods with some of the natives when I was a kid; they went down from the mountains to the city and my mom let me bring out some clothes which the women exchanged with bananas and root crops, mostly Camote. I remembered there was a little girl too, like me; I bet my clothes fitted her perfectly. I just hope she didn’t get teased for rockin’ too much sequins; I’m cray cray over sequins even when I was a little gir.l  Anyway, boyfie’s family’s housekeeper, Del, relayed a story in which she sampled some Namo and almost died from it. According to her she was throwing up while crawling for her life on the floor; ok so I kinda burst out laughing coz seriously!! WHAT WAS SHE THINKING??! And what in tha hell was boyfie thinking, going up the mountains, looking for this root crop?! I had to throw a fit just so he would swear he won’t eat one. Gotta tell ya that man has balls but for the meantime, they’re mine for safekeeping… ^^ Ok back to the Camote Tops! In the Philippines, Camote Tops practically springs up just about everywhere that they’re so cheap, like P6.00 for a nice little bundle. When boiled, the Camote makes a pretty yummy and filling snack especially when you roll it on some Muscovado Sugar; both the root as well as the leaves are used in many popular Filipino dishes but let’s just focus on the leaves. Behold, the delicious, nutritious Camote Tops Salad:

camote tops salad

Camote Tops Salad Recipe
You’ll need:

Well-washed Camote tops

Well-washed Tomatoes

Sliced Onions

Calamansi/ Lemon

A pinch of salt

*as for the amount of ingredients, simply adjust according to preference

Now, blanch the Camote Tops. Just pour hot water over the leaves quicky; don’t overcook them. Drain. Put on a plate. Add a pinch of salt, top with sliced tomatoes and onions, squeeze some calamansi on it, mix, and Bon Appetit! Seriously. It’s that easy ^^

xO- kz

Recipes for Hotness: Fern Salad with Mango Vinaigrette

Pako = a type of edible wild fern that thrives on the sides of rivers and streams. This baby has edible ferns, turnips, cucumbers, tomatoes, onions and tofu. The best part is this awesome mango vinaigrette dressing! This pic was taken @ our fave vegetarian restaurant in Naga City. I loved the dressing so much that we learned how to make our own. It’s easy, cost-effective and addictive –in a good way. ^^ At home, I like mixing and matching this mango vinaigrette with different types of fruits. I personally prefer using it on a bed of fresh organic lettuce with slices of apples, mangoes and pineapples. Mangoes are like my favorite fruit ever!

fern salad

mango vinaigrette recipe:
1 part apple cider vinegar—I use Bragg’s

3 parts olive oil

a pinch of salt

less than a pinch of fine black pepper

2 ripe mangoes

raw wild natural honey to sweeten — just adjust the sweetness according to your preference

mix all of this stuff in a blender. that’s it. seriously. 🙂

p.s. keep the dressing refrigerated. ^^ idk about the shelf life cos i consume jars and jars of this thing but it’ll be fine for an entire week.when it separates, i just mix it again w/ the blender. also, you may use grapeseed oil as a substitute if you don’t like the taste of olive oil. i prefer grapeseed oil coz it has a more subtle taste hence, it doesn’t tend to overpower my precious mangoes ^^

xO- kz