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By Deva Khalsa
Sea vegetables grow in the oceans, where they absorb 56 different minerals and trace elements. They provide 10 times the mineral content of broccoli. Kelp contains more minerals than any other vegetable in the world. No other food contains more iodine, the mineral that helps your thyroid regulate metabolism and weight, than kelp. Kelp also helps carry radioactive substances and heavy metals safely out of the body. Hijiki, in Japanese, translates as “bearer of wealth and beauty.”
Ounce for ounce this sea vegetable has fourteen times more calcium than milk. It builds strong bones and also soothes the nerves. Kombu contains sitosterol, a chemical that helps prevent your digestive tract from absorbing cholesterol. [Excerpts from Dr. Dharma’s Food as Medicine, 2003.]
2 zucchinis made into noodles with a spiral slicer or vegetable peeler
10 snow peas
1/2 cup mung bean sprouts
1 lime juiced
1/2 tsp Celtic sea salt
1 Tbsp extra virgin olive oil
In a blender combine:
1 Tbsp hijiki seaweed soaked in enough water to cover. Soak 30 minutes or more.
1/2 cup almond butter
4 cloves garlic, peeled
7 dates, pitted
1/2 cup extra virgin olive oil
1 1/2 Tbsp fresh ginger root, shredded
1 – 2 Tbsp Tamari
1 cup water
1 cup almonds, chopped
1/2 cup cilantro
1/2 cup mung bean sprouts
optional: 1 package of rice noodles, follow directions on package
Put the vegetables, lime juice, salt, and olive oil in a bowl and let marinate for 1 hour. Then place them on a platter with or without the rice noodles, and cover with 1 cup of sauce and toppings, or put the toppings and sauce on the side and let individuals serve themselves.
Yields 4 servings
Seaweed Salad with Ginger Sauce
1 package hijiki or 1 ½ cups
2 cucumbers with peel, cut in long slivers
1 cup raw almonds
1 carrot, shredded.
Sprinkle of cayenne pepper and garlic powder
Soak almonds and seaweed 2 hours. Throw out soak water. Mix other ingredients together.
1 Tbsp umeboshi plum vinegar
3 Tbsp olive oil
1 Tbsp honey
3 Tbsp Nama Shoyu or Braggs
2 inch piece of fresh ginger root
Blend. Mix in with seaweed salad and serve.
2 onions or leeks
2 inches of fresh ginger root chopped finely
1 tsp umeboshi vinegar
1 or 1⁄2 lemon juiced according to taste
1 stick kombu, broken into small pieces
1 tsp kelp
6 cloves of garlic
1 bunch scallions
1 cluster of bok choy
2 inches of daikon radish
3 cups water
1 cup of pre-cooked soybeans
4 shitake mushrooms, soaked in hot water 30 minutes to 1 hour and chopped fine
nori torn in small pieces and tossed in at the end of cooking
Boil ginger, onions, garlic, daikon and seaweed in 1 cup water for 10 minutes. Add scallions and bok choy. Add 2 cups water. Low boil for 20–40 minutes. Add vinegar and lemon juice just before serving. Yields 4–6 servings.
Ayurvedic Practitioner, Cookbook author, cleansing expert and Yoga teacher, Deva embodies the spirit of a healthy lifestyle and began practicing this lifestyle in Vancouver, Canada in 1992. In 1996 she moved to New Mexico, the mother ashram for Kundalini Yoga and began studying yoga and Ayurveda with her teacher, Yogi Bhajan. Deva is the owner of The Cleanse of Santa Fe™. Deva is passionate about empowering people to take control of their health and lives with Ayurveda, Raw Living Foods, conscious living and yoga. Deva’s passion is supporting people to live a healthy lifestyle and hear the whisper of their soul and the divine. In addition to being the co-creator of The Cleanse of Santa Fe™, she is a certified Kundalini Yoga Teacher Trainer, an Ayurvedic Health Practitioner and certified hypnotherapist. She also teaches vegetarian cooking and raw food prep classes.
Deva Khalsa is the Program Administrator for Whole Self Recovery™ & Retreat Center. Whole Self™ offers an alternative to those who seek something other than the traditional recovery program styles as well as something alternative to the most popular 12 step programs. Private consultations are available, call 800-563-3327 or 505-988-7076 or email Deva