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Contributor: Brianna Beard
An umami-rich, mineralizing, beautifying, balancing seaweed salad by the magical Brianna Beard complete with a Yin Power infused Tahini dressing...
need we say more?

Seaweed or sea vegetables are forms of algae that grow in the sea. They’re a food source for ocean life (like sea turtles) and range in color from red to green to brown to black.

Seaweed varieties all contain high amounts of iodine which is known to support thyroid function. You can also count on getting your daily dose of vitamins and minerals. Unfortunately the state of our soil is in sad shape, even the most beautiful organic produce is now much more deficient in minerals than in years past. Which leads to mineral deficiencies in our bodies. I highly recommend incorporating more seaweed into your diet. Sprinkle some Kelp flakes onto your salad, add some Kombu to your soup, use Nori as a wrap instead of tortillas or make this tasty Wakame salad!!!

Yin Power Tahini Dressing


1 cup tahini

1/2 cup water

1/4 cup lemon juice

1/4 cup maple syrup

1/2 cup parsley

1 clove garlic

1 tsp. sea salt

2 tbsp. Sun Potion Yin Power



Blend and taste, you can make more acidic with lemon, or sweeter with more maple syrup

Adjust to your liking


Seaweed Salad


1/4 cup dried Wakame

2 cups shredded red cabbage

1 cup shredded carrot

1/2 cup mung bean sprouts (or any sprout you can find)



Soak the Wakame in hot water until soft

Drain the liquid off and mix in a large bowl with the rest of the ingredients and desired amount of Yin Power Tahini dressing

Sprinkle some extra Yin Power on top and BOOM! 



If you enjoyed this recipe, head here to check out another one of Brianna's delicious salads, the heavenly Bliss Caesar Salad.

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Brianna Beard

My fondest memory of childhood was my first trip to Hawaii. Everything was so vibrant and fresh. The first time I tasted a mango I became obsessed with food in that form, simple and unprocessed. I’ve gone through every food phase, from vegetarian to vegan to pescatarian to completely raw. Through those experiences I have discovered I need flexibility in order to maintain balance. So my approach now is MOSTLY plant based with medicinal herbs and adaptogens infused into as many meals as possible. The food I make is an exploration of the unlimited potential of nature, preparing foods with seeds, nuts, roots, stems, pollens, algae, seaweeds, fungi, sprouts, leaves and flowers!


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