Seaweed Chowder

My husband first made a variation of this chowder when we first adopted a raw lifestyle a few years back. I remember loving the taste and texture of the creamy broth. It has a nice balance between the rich, deep flavor of the walnuts and mildness of the seaweed.

Use kitchen shears to cut the Wakame into super, super tiny pieces. They expand at least ten times their size and you don't want have to chew through seaweed to enjoy the chowder.

Seaweed Chowder

3 cups water
1 cup walnuts
1 tablespoon yellow miso (optional)
¼ cup Wakame, cut into tiny pieces
1 carrot, sliced
½ tablespoon sea salt

1 In a blender, combine walnuts, miso and water until you achieve a creamy milk consistency.
2 Pour in a large bowl, add Wakame, carrots and sea salt. Stir. Let sit until Wakame expands.

Servings: 2

Wakame is rich in protein, calcium, iodine, magnesium, iron and folate.