🍽️ Mushroom and Seaweed Combo: Boost your vitamin D!

Algae and Mushroom Stir-Fry

Ingredients:

• 200g fresh mushrooms
• 1 cup of dried seaweed (nori or wakame), always rehydrated and chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• Cooked brown rice or noodles for serving

Instructions:

🔸 In a skillet, heat the sesame oil over medium heat. 🔸 Add the onions, garlic, and ginger. Sauté until they become fragrant. 🔸 Add the mushrooms and seaweed. Stir-fry until the mushrooms are tender. 🔸 In a bowl, mix the soy sauce, rice vinegar. Pour the sauce over the stir-fry and toss to combine. 🔸 Serve with brown rice or noodles. Enjoy your nutritious algae and mushroom combo.

🥗 Seaweed Salad

Ingredients:

• 1 cup dried seaweed (such as wakame or hijiki), rehydrated
• 1 cucumber, thinly sliced
• 1 carrot, julienned
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey or agave nectar
• Sesame seeds for garnish

Instructions:

🔸 Begin by rehydrating the dried seaweed following the package instructions. 🔸 In a mixing bowl, combine the seaweed, cucumber, and carrot. 🔸 In a separate bowl, whisk together the rice vinegar, soy sauce, toasted sesame oil, and honey (or agave nectar). 🔸 Pour the dressing over the seaweed and vegetable mixture. Toss well to coat everything in the dressing. 🔸 Garnish the salad with sesame seeds. 🔸 Allow the seaweed salad to chill in the refrigerator for at least 30 minutes before serving. It’s a refreshing and vitamin D-rich salad perfect for a light meal.