This is a recipe I put together over the holidays in Hawaii. Sea asparagus or samphire is a veggie (or succulent herb) that grows between salt water and fresh water. It has a natural saltiness and crunch that lends itself well to a simple salad like this one. Sea asparagus is an excellent natural source of iodine. Sea asparagus in available seasonally, when harvested wild in Canada and Europe. Fresh sea asparagus is cultivated year round on the north shore of Oahu http://www.olakaihawaii.com/index.htm and is available at farmers markets throughout the island and at Foodland.
Fresh sea asparagus grown on the north shore of oahu-the best sea asparagus for taste and texture
1 japanese cucumber, chopped
1 cup fresh sea asparagus, rinsed and roughly chopped
1/4 maui onion, finely chopped
1 small tomato, chopped
fresh lime juice to taste
1 tablespoon Pele’s Fire chili infused macadamia oil (or any other oil you like, spice is adds great flavour to the salad)
chopped fresh cilantro to taste, or chopped shiso for those that don’t like cilantro (thank you Sharon S.)
In a bowl, toss together cucumber, sea asparagus, onion, tomato, and chili oil. Season with lime juice to taste. Top with chopped cilantro or shiso. Enjoy any time with breakfast, lunch or dinner.
Posted in Greens, Healthy food, healthy recipe, plant food, product review, Recipe, Recommendation, Vegan
Tagged cultivated sea asparagus, iodine and sea asparagus, marine agrifuture, natural source of iodine, north shore oahu, samohire, Sea asparagus, succulent herb
Sea asparagus and endive are two veggies that I consumed this week, and coincidentally, both have a Dr. Oz connection. I first tasted sea asparagus at the Tate Modern restaurant last May in a light curry sauce that accompanied cod. The crunchy texture and salty taste was delicious and intriguing, definitely a taste highlight of 2011. I started buying it for $14.99 a pound from Fiesta Farm last summer and steamed it lightly to accompany various barbecue dishes as a veggie (it is technically a succulent herb). After a few months of no sea asparagus, I found little jars of pesto and salsa verde made from sea asparagus at a farmer’s market on Oahu. I bought the little jars and brought them all the way home! The sea asparagus is grown close to the North Shore of Oahu in salty water. I was told by the farmer that Dr Oz had declared it to be an anti-aging food, how interesting, I just fell for the taste and texture! Sea asparagus is grown in Canada as well, in British Columbia. Try it next summer, it is tasty!
On another veggie note, I came across some organic endive at the local Loblaws and figured it would be a good veggie for the avocado, white bean and cilantro spread chef Melissa Saunders made this week. It sure was a great combination. Then, I was told by a client that endive had been featured on Dr. Oz as a food that helps to fight ovarian cancer. Eating 7-9 servings of veggies and fruit a day is helpful in cancer prevention. Having a variety of veggies and fruit is key as they all have different nutritional properties. Endive contains kaempferol, a powerful antioxidant which has been found to slow growth of cancer. Endive is also very low calorie. Try having it with dip or in salads.