Seventh Day @ 105 Degrees

Today was a field trip and we travelled out to a local spring to collect spring water.  It was raining and armed with plastic and glass bottles we filled up while Russell, our instructor, showed us an instrument called a TDS (total dissolved solids) meter for measuring the purity of water.

We returned to the academy, wet and hungry and proceeded to make a seaweed salad.  First arame seaweed is soaked in water for 20 minutes.  Meanwhile, we julienned the beet, cucumber and apple.  A thinly sliced piece of watermelon radish was also softened in sesame oil and salt.  We then peeled an orange and cut into segments. In culinary terms, these are called citrus "supremes".  A dressing was also made with a juice of an orange, tahini, nama shoyu, sesame oil, agave, apple cider vinegar and olive oil.

Preparing for seaweed salad


A handful of salad greens are mixed with the other ingredients.

Salad ingredients mixed together 


Some of the dressing is mixed in as well as the orange segments.  The dressing is my favourite so far.  It consists of the juice of an orange, tahini, nama shoyu, sesame oil, agave, apple cider vinegar and olive oil.

Salad dressing and oranges segments added


A steel ring mould (or form) is placed in the middle of the plate (no photo) and the ingredients are placed inside.  The mould is removed and the salad is formed.  The remaining dressing is poured around the salad and black sesame seeds are sprinkled on top.

Finished seaweed salad

The kale chips are dehydrated and ready to eat.

Kale chips dehydrated