Wakame seaweed, like all brown seaweeds, contains fucoxanthin, an active compound that reduces fat accumulation. Read more here.
Of course, eating seaweed salad alone won’t make you lose fat, but I absolutely love it, and find it a much tastier alternative to regular green salad!
No more accidentally kicking people in the face and slipping around in sweat puddles but I will miss it!
haha, I want a pig
David playing with Air Bud
I need to talk to you Julio. This is very important. This world is a dark, dark forest. If you open up a man and look into most of their hearts, you’ll find disgust and evil. Your own parents - your mother and father, would slit your throat, just to get ahead. And when you find a wife, you watch her. And you don’t believe a single word she says. The only person you can trust is me. Your taekwondo instructor.
— Danny McBride - The Foot Fist Way
I took the day off from Veg Boot Camp on Friday so that I could indulge in the bounty spread out at my boss and friend Carol’s birthday potluck. All of my contributions have already been posted to my blog in the past, so I won’t bore you by repeating myself, with this one exception. This little dandy was posted long ago when I first started my blog—back when I didn’t know what I was doing, didn’t have a decent camera, and no one was paying attention anyway—so I think it deserves a revisit.
This is a super simple appetizer to put together. The original recipe is designed to make crostinis. However, I prefer to serve the mixture on veggie slices. (I even go against my own morals by serving some on red bell pepper slices)! The recipe also calls for black oil-cured olives, but I have always used kalamata olives and simply downgraded the amount of additional salt that I add.
1/4 cup extra-virgin olive oil
2 large garlic cloves, coarsely chopped (2 tablespoons)
1/2 red onion, finely chopped
1/4 teaspoon crushed red-pepper flakes
1/4 teaspoon ground cumin
1 1/4 cups drained and rinsed canned chickpeas
8 kalamata olives, pitted and coarsely chopped
2 tablespoons coarsely chopped fresh flat-leaf parsley
Slices of cucumber and triangles of red pepper
Step One: Heat 3 tablespoons oil in a medium skillet over medium-high.
Step Two: Cook garlic, onion and red-pepper flakes, stirring occasionally until lightly golden and fragrant, about 4 minutes. Stir in the cumin and chickpeas; cook, tossing, until warmed through, about 2 minutes.
Step Three: Transfer to a bowl. Using a fork or wooden spoon, coarsely mash chickpeas. Stir in olives and parsley; season with salt.
Step Five: To serve, spoon a heaping tablespoon of chickpea mixture onto each vegetable slice; drizzle with remaining tablespoon oil.
Source: Slightly adapted from “Chickpea-Olive Crostini,” Dinner at Home: 52 Quick Meals to Cook for Family and Friends by Martha Stewart. (Demonstrated on the Today Show). View the recipe on Today.MSNBC.com. View the book on Amazon.com.